Recipes With Pure Pumpkin: 10 Easy Sweet Treats

Recipes With Pure Pumpkin

Okay, can we talk about that amazing moment when you walk into your kitchen and it smells like pure autumn magic? You know what I’m talking about – that incredible pumpkin-y, spicy, cozy smell that instantly makes you want to grab a sweater and start planning your weekend Netflix binge. It’s like someone bottled up the essence of fall and decided to make your whole house smell like a hug.

I’ve been there – standing in my kitchen at 7 AM in October, desperately craving something that tastes like the season but not wanting to spend my entire Sunday baking. Maybe you’re a busy parent trying to sneak some homemade goodness into your kids’ lunchboxes, or maybe you’re just someone who gets genuinely excited about pumpkin-flavored everything (no judgment here – I’m totally that person too!).

Here’s the thing: you don’t need to be some fancy baker or own a million kitchen gadgets to make incredible pumpkin treats. These 10 recipes are so simple, you’ll wonder why you ever bought those overpriced pumpkin muffins from the coffee shop. Trust me, your family’s going to think you’ve turned into some kind of baking wizard, and you’ll just smile mysteriously while secretly knowing how easy these actually are.

Why Choose Pure Pumpkin for Your Sweet Treats?

Health Benefits of Pure Pumpkin

Here’s where I get to be that friend who sneaks vegetables into dessert and feels super proud about it. Pure pumpkin is basically a nutritional powerhouse disguised as a delicious ingredient. We’re talking about a crazy amount of vitamin A – like, more than 200% of what you need in a day from just one cup. That’s your eyesight and immune system saying “thank you” while you’re busy enjoying cookies.

And can we talk about fiber for a hot second? Pumpkin’s got loads of it, which means these treats will actually keep you satisfied instead of leaving you hangry an hour later. Plus, pumpkin brings its own natural sweetness to the party, so you can cut back on the sugar without your taste buds staging a revolt.

Baking Advantages

This is where pumpkin becomes your secret weapon in the kitchen. It’s like nature’s moisture miracle – seriously, add pumpkin to any baked good and it’ll stay soft and chewy for days. Your cookies won’t turn into hockey pucks overnight, your muffins will be tender enough to make you weep with joy, and your cakes will have that perfect, melt-in-your-mouth texture.

The flavor’s pretty amazing too. It’s not overpowering like some ingredients (cough looking at you, coconut cough), but it plays really nicely with all those warm spices we love. Cinnamon, nutmeg, cloves – they all become best friends with pumpkin, and your kitchen ends up smelling like a fancy bakery.

Cost-Effective Ingredient

Let’s be real about the budget thing because who doesn’t love saving money? A can of pumpkin puree costs maybe a buck or two and can stretch across multiple recipes. It keeps forever in your pantry (okay, not literally forever, but you get it), and you can find it year-round, unlike fresh pumpkins that disappear after Halloween like they never existed.

Essential Tips for Cooking with Pure Pumpkin

Choosing the Right Pumpkin Puree

Alright, here’s where I save you from a potential baking disaster. There are two types of canned pumpkin at the store, and picking the wrong one will mess up your entire recipe. You want the one that says “100% pure pumpkin puree” – NOT the “pumpkin pie filling.” The pie filling’s already got sugar and spices mixed in, which sounds helpful but will totally throw off your recipe’s balance.

Libby’s is the gold standard, but honestly, most store brands work just fine and cost less. If you’re feeling ambitious and want to make your own from fresh pumpkins, go for the sugar pumpkins – they’re way sweeter than those giant carving pumpkins.

Storage and Preparation Tips

Once you crack open that can, you’ve got about a week to use it up if you keep it in the fridge. But here’s a pro tip that’ll change your life: freeze leftover pumpkin in ice cube trays! Then you can just pop out exactly what you need for single recipes. It’s like meal prep but for dessert.

Sometimes pumpkin can be a bit watery, especially if you’re making your own. Just drain it in a strainer lined with paper towels for about 20 minutes. Your future self will thank you when your muffins aren’t soggy.

10 Easy Sweet Treats Using Recipes With Pure Pumpkin

Classic Pumpkin Chocolate Chip Cookies

These cookies are basically autumn in cookie form, and they’re so soft you’ll want to take a nap on them. The pumpkin keeps them chewy for days (if they last that long), and the chocolate chips add those little bursts of happiness we all need.

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes

Ingredients:

• 1 cup pure pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup melted butter
• 1 egg
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 cup chocolate chips

Instructions:

1. Crank your oven to 350°F and line some baking sheets with parchment (because nobody wants to scrape burnt cookies off a pan)
2. Mix up your pumpkin, brown sugar, melted butter, and egg in a big bowl – don’t worry about being perfect here
3. In another bowl, whisk together all your dry stuff
4. Dump the dry ingredients into the wet ones and stir until it looks like cookie dough
5. Fold in those chocolate chips like you’re tucking them into bed
6. Plop spoonfuls onto your baking sheets – they don’t need to be perfect circles
7. Bake for 10-12 minutes until the edges look set but the centers still seem slightly underdone
8. Let them cool down before you devour them (this is the hardest part)

No-Bake Pumpkin Energy Balls

Perfect for when you want something sweet but don’t want to turn on the oven (or when it’s 90 degrees outside but you’re still craving fall flavors). These little guys are packed with good-for-you stuff, so you can eat them for breakfast and not feel guilty about it.

Preparation Time: 15 minutes
Cooking Time: 0 minutes (no-bake)
Total Time: 15 minutes (plus 30 minutes chilling)

Ingredients:

• 1/2 cup pure pumpkin puree
• 1 cup rolled oats
• 1/4 cup honey
• 1/4 cup almond butter
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 cup mini chocolate chips (because life’s too short)

Instructions:

1. Throw everything into a big bowl and stir it up real good
2. If it’s too sticky, add more oats. If it’s too dry, add more pumpkin. This isn’t rocket science!
3. Roll the mixture into little balls with your hands (kids love helping with this part)
4. Stick them on a baking sheet and pop them in the fridge for half an hour
5. Store them in the fridge and grab one whenever you need a quick energy boost
6. They’ll keep for about a week, assuming they don’t mysteriously disappear before then

Quick Pumpkin Muffins

These muffins are so easy, you could probably make them in your sleep. They’re perfect for those mornings when you want something homemade but only have 30 minutes before you need to leave the house.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Ingredients:

• 1 cup pure pumpkin puree
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves

Instructions:

1. Heat your oven to 375°F and line a muffin tin with those cute paper liners
2. Whisk together your pumpkin, eggs, oil, and sugar until they’re friends
3. In another bowl, mix all your dry ingredients together
4. Combine wet and dry ingredients, but don’t go crazy with the mixing – lumpy batter makes fluffy muffins
5. Fill your muffin cups about 2/3 full (resist the urge to overfill – trust me on this)
6. Bake for 18-20 minutes until a toothpick comes out mostly clean
7. Let them cool for a few minutes before you demolish them with butter

Pumpkin Fudge Squares

Okay, these are ridiculously indulgent and I’m not even sorry about it. They’re no-bake, which means less cleanup, and they taste like fall decided to become a dessert.

Preparation Time: 15 minutes
Cooking Time: 0 minutes (no-bake)
Total Time: 15 minutes (plus 2 hours setting)

Ingredients:

• 1/2 cup pure pumpkin puree
• 2 cups white chocolate chips
• 1/4 cup butter
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• Pinch of salt

Instructions:

1. Line an 8×8 pan with parchment paper and leave some hanging over the edges (you’ll thank me later)
2. Microwave your chocolate chips, butter, and condensed milk together in 30-second bursts, stirring between each one
3. Once it’s all melty and smooth, whisk in your pumpkin, vanilla, spice, and salt
4. Pour it into your prepared pan and smooth it out
5. Stick it in the fridge for at least 2 hours until it’s firm enough to cut
6. Use the parchment overhang to lift it out and cut into squares
7. Try not to eat the entire pan in one sitting (I believe in you!)

Pumpkin Pancakes

Weekend morning game-changer right here! These pancakes are fluffy, flavorful, and way better than anything that comes from a box mix. Your family’s going to think you’re some kind of breakfast hero.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup milk
• 1/2 cup pure pumpkin puree
• 1 egg
• 2 tbsp melted butter

Instructions:

1. Mix all your dry ingredients in a big bowl
2. In another bowl, whisk together your milk, pumpkin, egg, and melted butter
3. Pour the wet stuff into the dry stuff and stir just until combined – lumps are totally fine!
4. Heat up your griddle or a big skillet over medium heat
5. Pour about 1/4 cup of batter for each pancake
6. Flip when you see bubbles forming on top and the edges look set
7. Cook the other side for another minute or two until golden
8. Stack them up and drown them in maple syrup like they deserve

Pumpkin Bread Pudding

This is comfort food at its absolute finest. It’s like if bread pudding and pumpkin pie had a baby, and that baby was absolutely delicious. Perfect for using up day-old bread and impressing dinner guests. If you’re looking for more traditional pumpkin bread recipes, you might also love our easy pumpkin bread recipe for a classic loaf that’s perfect with morning coffee.

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 65 minutes

Ingredients:

• 6 cups cubed day-old bread
• 1 cup pure pumpkin puree
• 2 cups milk
• 3 eggs
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F and grease a 9×13 baking dish
2. Toss your bread cubes into the dish and spread them around
3. Whisk together everything else until smooth
4. Pour this gorgeous mixture over your bread and let it sit for 10 minutes so the bread can soak it all up
5. Bake for 40-45 minutes until the center feels set when you give it a gentle shake
6. Let it cool down just a bit before serving
7. Top with whipped cream or ice cream because why not live a little?

Pumpkin Rice Crispy Treats

Remember being a kid and getting ridiculously excited about rice crispy treats? Well, now you can feel that same joy but with a grown-up autumn twist. These are fun to make with kids too – they love the stirring part.

Preparation Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 20 minutes (plus cooling time)

Ingredients:

• 6 cups rice cereal
• 1/4 cup pure pumpkin puree
• 4 cups mini marshmallows
• 3 tbsp butter
• 1 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• Orange food coloring (totally optional but fun)

Instructions:

1. Grease a 9×13 pan really well (trust me, you don’t want these sticking)
2. Melt your butter in a big saucepan over low heat
3. Add marshmallows and stir until they’re completely melted and gooey
4. Take it off the heat and quickly stir in pumpkin, vanilla, and spice
5. Add a few drops of orange food coloring if you want them extra festive
6. Dump in your rice cereal and stir like your life depends on it
7. Press the mixture into your pan with a buttered spatula
8. Let them cool completely before cutting, or you’ll have a sticky mess

Pumpkin Chia Pudding

This is for when you want dessert but also want to feel like you’re being healthy. The chia seeds give it this amazing pudding-like texture, and you can make it the night before, which is perfect for busy mornings.

Preparation Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes (plus 4 hours chilling)

Ingredients:

• 1/2 cup pure pumpkin puree
• 1 1/2 cups almond milk
• 1/4 cup chia seeds
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• Pinch of salt

Instructions:

1. Start by whisking pumpkin with half the almond milk until it’s smooth
2. Add the rest of the milk, chia seeds, maple syrup, vanilla, spice, and salt
3. Whisk really well – you don’t want clumpy chia seeds
4. Divide between 4 jars or bowls
5. Cover and stick in the fridge for at least 4 hours or overnight
6. Give it a stir before eating
7. Top with granola, nuts, or whipped cream
8. Feel smug about eating dessert that’s actually good for you

Pumpkin Oat Bars

These bars are like the perfect middle ground between breakfast and dessert. They’re hearty enough to fuel your morning but sweet enough to satisfy your afternoon cookie craving.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Ingredients:

• 2 cups rolled oats
• 1 cup pure pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup coconut oil, melted
• 1 egg
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chocolate chips

Instructions:

1. Preheat oven to 350°F and line an 8×8 pan with parchment
2. Mix your oats, brown sugar, cinnamon, baking soda, and salt in a big bowl
3. In another bowl, whisk together pumpkin, melted coconut oil, egg, and vanilla
4. Combine wet and dry ingredients until everything’s mixed together
5. Fold in chocolate chips because everything’s better with chocolate
6. Press the mixture into your pan really firmly
7. Bake for 22-25 minutes until the edges look golden
8. Let them cool completely before cutting or they’ll fall apart

Pumpkin Ice Cream

No ice cream maker? No problem! This no-churn ice cream is so creamy and delicious, you’ll never believe how easy it was to make. It’s like fall in a scoop.

Preparation Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes (plus 6 hours freezing)

Ingredients:

• 1 cup pure pumpkin puree
• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• Pinch of salt

Instructions:

1. Whip that heavy cream until it forms stiff peaks (your arm’s going to get a workout)
2. In another bowl, whisk together pumpkin, condensed milk, vanilla, spices, and salt
3. Gently fold the pumpkin mixture into the whipped cream in three additions
4. Pour into a container with a tight lid
5. Cover the surface with plastic wrap, then put the lid on
6. Freeze for at least 6 hours or overnight
7. Let it soften for about 5 minutes before scooping
8. Serve with graham crackers or gingersnaps for the ultimate fall experience

Storage and Make-Ahead Tips for Pumpkin Treats

Proper Storage Methods

Most of these goodies will hang out happily at room temperature for 3-5 days if you keep them in airtight containers. The dairy-heavy stuff like puddings and ice cream need to live in the fridge and should be eaten within 3 days (like that’s going to be a problem).

Make-Ahead Strategies

Here’s a secret: most of these treats actually taste better the next day! The flavors have time to get cozy with each other. The no-bake stuff especially benefits from some quality time in the fridge. Make big batches and freeze extras for when you need an emergency dessert.

Nutritional Benefits of These Pumpkin Recipes

Key Nutrients in Pure Pumpkin

I love that I can feel good about eating these treats! Pumpkin’s loaded with vitamin A for your eyes and immune system, plus fiber to keep everything running smoothly. It’s like sneaking vegetables into dessert without anyone being the wiser.

Healthier Ingredient Swaps

Want to make these even healthier? Swap out some sugar for maple syrup or honey, use whole wheat flour instead of white, or replace some oil with applesauce. Your taste buds won’t even notice, but your body will thank you. For those with gluten sensitivities, check out our gluten-free pumpkin bread recipe that proves you don’t have to sacrifice flavor for dietary needs.

Transform Your Kitchen Into an Autumn Haven

Look, I’m not going to lie to you – these recipes with pure pumpkin are going to make you very popular with your friends and family. From super-quick energy balls to show-stopping ice cream, there’s something here for every skill level and time crunch. The best part? Pumpkin’s not just delicious, it’s also sneakily good for you.

So here’s what you’re going to do: grab a can of pumpkin puree on your next grocery run, pick one of these recipes that speaks to your soul, and just start. Don’t wait for the perfect moment or worry about messing up – these recipes are pretty forgiving, and even your “mistakes” will probably taste amazing. Your kitchen’s about to smell incredible, your people are going to be impressed, and you’re going to feel like the domestic goddess you’ve always known you could be.

If you’re looking for even more inspiration beyond these sweet treats, Simply Recipes has an excellent collection of recipes with pumpkin puree that includes both sweet and savory options to expand your pumpkin cooking repertoire.

Frequently Asked Questions About Recipes With Pure Pumpkin

Can I substitute fresh pumpkin for canned pumpkin puree in these recipes with pure pumpkin?

Absolutely! Just make sure you drain that fresh puree really well – nobody wants soggy muffins. Set it in a strainer with paper towels for about 20 minutes, then use the same amount the recipe calls for.

How long do treats made with pure pumpkin recipes last?

Most of the baked stuff will stay fresh for about 3-5 days at room temperature in airtight containers. The creamy, dairy-filled treats need to hang out in the fridge and should be eaten within 3 days (which honestly won’t be a problem).

Are these recipes with pure pumpkin suitable for people with dietary restrictions?

Many of these can totally be tweaked for different diets! Most are naturally gluten-free if you swap in almond or oat flour, and you can use coconut milk instead of dairy in most recipes. Pumpkin’s pretty accommodating that way.

What’s the difference between pumpkin puree and pumpkin pie filling for these recipes with pure pumpkin?

This is super important – pure pumpkin puree is just cooked, mashed pumpkin. Pumpkin pie filling already has sugar and spices mixed in, which will totally mess up your recipe’s balance. Always go for the pure stuff!

Can I make recipes with pure pumpkin year-round?

You bet! Canned pumpkin is available pretty much everywhere, all year long. So whether it’s July and you’re having pumpkin cravings or December and you want to extend the fall vibes, these recipes are ready when you are.