15 Easy Pumpkin Dessert Recipes

You'll discover that making pumpkin desserts doesn't require professional training or hours in the kitchen. From classic pies to trendy cake pops, these 15 recipes transform simple canned pumpkin into impressive treats you can serve year-round. Each recipe includes time-saving shortcuts and easy-to-find ingredients, making them perfect for both weeknight baking and special occasions. Whether you're craving something traditional or innovative, there's a pumpkin creation waiting to become your next signature dessert.

Classic Pumpkin Pie

Classic pumpkin pie is a quintessential fall dessert that has graced American holiday tables for generations. The combination of smooth, spiced pumpkin custard nestled in a flaky, buttery crust creates a perfect balance of flavors and textures that has become synonymous with autumn celebrations.

This recipe produces a traditional pumpkin pie with a silky-smooth filling and perfectly crisp crust. The secret lies in using quality ingredients and allowing adequate time for cooling, which helps the custard set properly and develop its characteristic texture.

Ingredients:

• 1 unbaked 9-inch pie crust
• 15 oz canned pumpkin puree
• 12 oz evaporated milk
• 3 large eggs
• 3/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1/4 cup brown sugar

Preheat the oven to 425°F (220°C). In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, both sugars, and all spices until completely smooth and well combined. Pour the mixture into the unbaked pie crust, being careful not to overfill.

Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until a knife inserted near the center comes out clean. The pie will appear slightly jiggly but will continue to set as it cools. Allow the pie to cool completely on a wire rack for at least 2 hours before serving.

For best results, chill the pie crust in the refrigerator while preparing the filling to ensure a flakier texture. When testing for doneness, the center should still have a slight wobble – it will set fully as it cools. If the crust edges begin to brown too quickly during baking, cover them with aluminum foil to prevent burning. Store the pie in the refrigerator for up to 4 days.

No-Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake delivers the perfect balance of creamy, spiced pumpkin filling atop a buttery graham cracker crust, all without turning on the oven. This dessert captures the essence of fall flavors while providing a convenient make-ahead option for holidays or special occasions.

The secret to this recipe's success lies in using cream cheese at room temperature and ensuring the pumpkin mixture is thoroughly combined to achieve a silky-smooth texture. The addition of warm autumn spices complements the pumpkin's natural sweetness, creating a harmonious blend of flavors that rivals traditional baked cheesecake.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 can (15 oz) pumpkin puree
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 cups whipped cream
• 1 envelope unflavored gelatin
• 1/4 cup cold water

Mix graham cracker crumbs with melted butter and press firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes.

In a large bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, vanilla, and spices, mixing until well combined. Dissolve gelatin in cold water, heat until clear, then cool slightly. Fold the gelatin mixture and whipped cream into the pumpkin mixture until uniform.

Pour the filling over the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight until set. Before serving, run a knife around the edge of the pan and carefully remove the springform sides.

For best results, ensure all ingredients are at room temperature before mixing to prevent lumps in the filling. The cheesecake can be made up to 2 days in advance and stored covered in the refrigerator. If the top cracks, simply cover with whipped cream or caramel sauce before serving.

Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies combine the warm, comforting flavors of fall with the indulgent sweetness of chocolate. These soft, cake-like cookies feature a perfect blend of pumpkin pie spices and rich chocolate morsels, creating a treat that's ideal for autumn gatherings, holiday parties, or simple afternoon snacks.

The secret to achieving the perfect texture lies in properly measuring the pumpkin puree and flour, as too much moisture can make the cookies cakey while too little can make them dry. These cookies stay fresh for several days when stored properly and can even be frozen for later enjoyment.

Ingredients:

• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In a separate large bowl, cream together butter and sugar until light and fluffy. Beat in pumpkin puree, egg, and vanilla extract until well combined. Gradually stir the dry ingredients into the wet mixture until just incorporated, then fold in chocolate chips.

Drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart. Bake for 12-15 minutes, or until edges are lightly browned and centers are set. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

For best results, avoid overmixing the dough as this can lead to tough cookies. The dough will be slightly sticky, so chilling it for 30 minutes before baking can make it easier to handle. These cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.

3-Ingredient Pumpkin Muffins

Pumpkin muffins are a delightful fall treat that combines the warmth of autumn spices with the rich, earthy flavor of pumpkin. These moist, tender muffins make an excellent breakfast option or afternoon snack, especially when paired with a hot beverage.

This recipe creates 12 perfectly spiced muffins that showcase the versatility of canned pumpkin puree while requiring minimal effort. The combination of brown sugar and granulated sugar ensures the right balance of sweetness and helps maintain moisture throughout the baking process.

• 1¾ cups all-purpose flour
• 1 cup pumpkin puree
• ½ cup vegetable oil
• 2 large eggs
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.

In a separate bowl, combine the pumpkin puree, oil, eggs, both sugars, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and stir just until combined, being careful not to overmix. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. For best results, let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Store cooled muffins in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.

For added texture and flavor, consider sprinkling the tops with pepitas or turbinado sugar before baking, or mix in ½ cup of chopped nuts or chocolate chips into the batter.

Creamy Pumpkin Bars

Creamy pumpkin bars combine the best of pumpkin pie and cheesecake into one irresistible dessert. The buttery graham cracker crust provides the perfect foundation for the smooth, spiced pumpkin filling that's rich with cream cheese and seasonal flavors.

This make-ahead dessert is ideal for fall gatherings, holiday celebrations, or any time you're craving the comforting taste of pumpkin. The bars can be easily cut into portions and served chilled, making them a convenient option for entertaining or potlucks.

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup granulated sugar
• 2 (8 oz) packages cream cheese, softened
• 1 (15 oz) can pumpkin puree
• 2 large eggs
• 2/3 cup brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of a 9×13-inch baking pan. Bake the crust for 8-10 minutes until lightly golden, then let it cool completely.

Using an electric mixer, beat cream cheese until smooth. Add pumpkin puree, eggs, brown sugar, pumpkin pie spice, vanilla extract, and salt. Mix until well combined and creamy. Pour the filling over the cooled crust and spread evenly. Bake for 35-40 minutes, or until the center is almost set. Allow to cool at room temperature, then refrigerate for at least 3 hours or overnight.

For best results, store these pumpkin bars in the refrigerator for up to 5 days. When cutting, wipe the knife clean between each cut to ensure neat, clean slices. If desired, serve with whipped cream and a light dusting of additional pumpkin pie spice for an extra special presentation.

Quick Pumpkin Roll

A pumpkin roll is a classic fall dessert that combines the warmth of pumpkin spice with a delicate cream cheese filling. This elegant swirled cake appears complex but can be mastered by any home baker with the right technique and patience.

The key to a successful pumpkin roll lies in properly timing the rolling process. The cake must be rolled while still warm to prevent cracking, then unrolled and filled once cooled. This traditional method ensures the signature spiral pattern that makes this dessert so visually appealing.

Ingredients:

• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup canned pumpkin puree
• 1 teaspoon lemon juice
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• Powdered sugar for dusting

Filling:

• 8 oz cream cheese, softened
• 4 tablespoons butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Preheat the oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper. Beat eggs and sugar until thick, then mix in pumpkin and lemon juice. Combine dry ingredients separately and fold into the wet mixture until just blended. Spread batter evenly in the prepared pan and bake for 15 minutes. While still hot, turn the cake onto a clean kitchen towel dusted with powdered sugar. Remove parchment paper and roll the cake with the towel, starting from the short end. Cool completely.

For assembly, unroll the cooled cake and remove the towel. Beat filling ingredients until smooth and spread evenly over the cake. Re-roll the cake without the towel and wrap in plastic wrap. Chill for at least one hour before serving.

To ensure the best results, make sure all filling ingredients are at room temperature before mixing, and avoid overbaking the cake as it will become too dry to roll. If cracks appear, don't worry – they can be covered with a dusting of powdered sugar before serving. The finished roll can be stored in the refrigerator for up to five days.

Pumpkin Spice Cake Pops

Pumpkin spice cake pops are delightful bite-sized treats that combine the warm, comforting flavors of fall with the fun, portable nature of a lollipop. These eye-catching desserts feature a moist pumpkin cake interior mixed with cream cheese frosting, all enrobed in a sweet candy coating and decorated to perfection.

Perfect for autumn parties, Halloween celebrations, or Thanksgiving gatherings, these cake pops can be customized with different colors and decorations to suit any occasion. The recipe begins with a simple pumpkin spice cake base that's crumbled and mixed with frosting to achieve the ideal texture for molding into balls.

• 1 box spice cake mix
• 1 (15 oz) can pumpkin puree
• 3 large eggs
• 1/2 cup vegetable oil
• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 2 pounds white candy melts
• 24 lollipop sticks
• Orange food coloring (optional)
• Sprinkles or decorative sugars
• Styrofoam block for drying

Begin by preparing the cake according to package directions, substituting pumpkin puree for the water called for on the box. Mix in eggs and oil until well combined. Bake in a 9×13 inch pan at 350°F for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely.

Once cooled, crumble the cake into fine crumbs in a large bowl. Beat cream cheese and powdered sugar until smooth, then mix into the cake crumbs until well combined.

Form the mixture into 1-inch balls and place on a parchment-lined baking sheet. Chill in the freezer for 15 minutes. Meanwhile, melt the candy coating according to package directions. Dip the tip of each lollipop stick into the melted candy coating, then insert into a cake ball. Return to freezer for 5 minutes to set.

Working with a few cake pops at a time, dip each into the melted candy coating, gently tapping off excess. Decorate with sprinkles before the coating sets, and insert sticks into the Styrofoam block to dry completely.

For best results, keep the cake balls cold between dipping, as this prevents them from falling off the sticks. If the candy coating becomes too thick, add a small amount of vegetable shortening to thin it out. Store finished cake pops in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks. Allow refrigerated cake pops to come to room temperature before serving for the best taste and texture.

Easy Pumpkin Bread Pudding

Pumpkin bread pudding transforms ordinary bread into a rich, seasonal comfort dessert that captures the essence of fall. The combination of pumpkin puree, warm spices, and custard creates a delightfully moist texture while utilizing simple ingredients found in most kitchens.

This easy version requires minimal preparation and delivers maximum flavor, making it perfect for holiday gatherings or cozy autumn evenings. The dish can be prepared ahead of time and baked just before serving, filling your home with the inviting aroma of pumpkin pie spices.

• 8 cups day-old bread cubes
• 1 (15 oz) can pumpkin puree
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 cup melted butter
• 1/2 cup chopped pecans (optional)

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, whisk together pumpkin puree, milk, cream, eggs, brown sugar, vanilla, pumpkin pie spice, and salt until smooth. Add bread cubes to the prepared baking dish and pour the pumpkin mixture over them, gently pressing down to ensure all bread pieces are coated. Drizzle with melted butter and sprinkle with pecans if using.

Bake for 45-50 minutes until the pudding is set and the top is lightly golden. The center should be firm but still slightly jiggly when gently shaken. Let cool for 15 minutes before serving.

For best results, use bread that's slightly stale, as fresh bread can become too mushy. Any type of bread works well, from challah to brioche or even regular white bread, but avoid very seedy or heavily flavored varieties that might compete with the pumpkin flavor. The pudding can be reheated in individual portions in the microwave and served with whipped cream, vanilla ice cream, or caramel sauce.

One-Bowl Pumpkin Brownies

One-Bowl Pumpkin Brownies combine the rich, fudgy texture of classic brownies with the warm, seasonal flavors of pumpkin pie. This hybrid dessert creates beautiful swirls of chocolate and pumpkin that not only look impressive but deliver a perfect balance of spice and sweetness in every bite.

This recipe simplifies the baking process by using just one bowl, reducing cleanup time while maintaining the decadent taste. The addition of pumpkin puree creates a moist, cake-like texture that pairs perfectly with the dense chocolate base, making these brownies an ideal fall treat.

Ingredients:

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/2 cup semi-sweet chocolate chips

Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. In a large bowl, whisk together melted butter and sugar until combined. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. Gradually fold in cocoa powder, flour, and salt until just combined, being careful not to overmix.

Transfer two-thirds of the batter to the prepared pan. To the remaining third, add pumpkin puree and pumpkin pie spice, stirring until well combined. Drop spoonfuls of the pumpkin mixture over the chocolate batter, then use a knife to create swirls. Sprinkle chocolate chips over the top.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Don't overbake.

For best results, allow the brownies to cool completely before cutting, as this helps achieve clean edges. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The pumpkin mixture can make the brownies slightly more cake-like than traditional brownies, so reduce the baking time by 2-3 minutes if you prefer a fudgier texture.

5-Minute Pumpkin Dip

Minute Pumpkin Dip is a quick and delicious fall-inspired treat that combines the smooth, creamy texture of pumpkin puree with warm seasonal spices. Perfect for parties, casual gatherings, or simply enjoying with your favorite cookies or graham crackers, this dip comes together in just minutes with no cooking required.

This versatile dip works wonderfully as both a casual snack and an elegant dessert option. The cream cheese base provides a rich, tangy foundation that perfectly complements the natural sweetness of pumpkin, while the blend of spices creates that classic autumn flavor profile everyone loves.

• 8 oz cream cheese, softened
• 1 cup pumpkin puree
• 1 cup powdered sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

In a large bowl, beat the softened cream cheese until smooth and fluffy using an electric mixer. Add the pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and salt. Beat on medium speed until all ingredients are well combined and the mixture is completely smooth, about 2-3 minutes. Transfer to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to firm up slightly.

For best results, remove the cream cheese from the refrigerator at least an hour before preparing the dip to ensure it's properly softened. Store any leftover dip in an airtight container in the refrigerator for up to 5 days. If the dip becomes too firm, let it sit at room temperature for 15-20 minutes before serving. Serve with graham crackers, gingersnaps, apple slices, or any other dippers of your choice.

Simple Pumpkin Cupcakes

The beauty of these cupcakes lies in their simplicity – they can be made with basic pantry ingredients and require no complicated techniques. Topped with classic cream cheese frosting, they transform into an irresistible treat that will have everyone asking for seconds.

Ingredients:

• 1¾ cups all-purpose flour
• 1 cup pumpkin puree
• 2 large eggs
• ½ cup vegetable oil
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons pumpkin pie spice
• ⅓ cup milk
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.

In a separate bowl, combine the pumpkin puree, eggs, oil, sugar, milk, and vanilla extract until smooth. Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Fill each cupcake liner about ⅔ full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.

For the frosting, beat cream cheese and butter until smooth, gradually add powdered sugar and vanilla, then pipe or spread onto cooled cupcakes.

For best results, ensure all refrigerated ingredients reach room temperature before mixing. The cupcakes can be stored in an airtight container for up to three days at room temperature without frosting, or in the refrigerator for up to five days if frosted. Let refrigerated cupcakes come to room temperature before serving for the best taste and texture.

Pumpkin Spice Energy Bites

Pumpkin spice energy bites are the perfect autumn snack that combines the warmth of seasonal spices with nutritious ingredients. These no-bake treats are ideal for meal prep, after-school snacks, or a quick energy boost during busy days.

These bite-sized morsels pack the flavors of traditional pumpkin pie into a healthy, portable form. Made with wholesome ingredients like oats, dates, and pumpkin puree, they provide sustained energy while satisfying sweet cravings without refined sugars.

Ingredients:

• 1½ cups old-fashioned oats
• 1 cup pitted Medjool dates
• ½ cup pumpkin puree
• ¼ cup almond butter
• 2 tablespoons maple syrup
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ⅓ cup pepitas (optional, for rolling)

Add the oats to a food processor and pulse until they reach a flour-like consistency. Add the remaining ingredients except for the pepitas and process until the mixture forms a sticky dough that holds together when pressed. If the mixture is too dry, add a tablespoon of water or maple syrup.

Shape the mixture into 1-inch balls by rolling between your palms. If desired, roll the balls in crushed pepitas for added crunch and visual appeal. Place the energy bites on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set.

Store these energy bites in an airtight container in the refrigerator for up to two weeks, or freeze for up to three months. For best texture and flavor, let them sit at room temperature for 5-10 minutes before eating, especially if frozen. The mixture can be adjusted to be more or less sweet by modifying the amount of maple syrup, and the consistency can be altered by adding more oats if too wet or more pumpkin puree if too dry.

Microwave Pumpkin Fudge

Microwave Pumpkin Fudge offers a delightful twist on traditional fudge, incorporating the warm, seasonal flavors of pumpkin pie into a creamy, melt-in-your-mouth confection. This simple recipe requires minimal effort and equipment, making it perfect for both novice cooks and experienced bakers looking for a quick autumn treat.

The key to achieving the perfect texture lies in properly combining the white chocolate with the pumpkin mixture and allowing adequate time for setting. This microwave version significantly reduces preparation time compared to conventional fudge-making methods, while still delivering the rich, smooth consistency that makes fudge so irresistible.

• 3 cups white chocolate chips
• 1 cup canned pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup chopped pecans (optional)

Line an 8-inch square baking pan with parchment paper, leaving overhang for easy removal. In a large microwave-safe bowl, combine white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.

Add pumpkin puree, pumpkin pie spice, vanilla extract, and salt, stirring until well combined. If using pecans, fold them in now. Pour the mixture into the prepared pan, spreading it evenly with a spatula. Refrigerate for at least 4 hours or overnight until firmly set.

The fudge can be stored in an airtight container in the refrigerator for up to two weeks. Before serving, let it sit at room temperature for 10-15 minutes to achieve the best texture. For clean cuts, dip a sharp knife in hot water and wipe dry between slices. If the fudge seems too soft, place it in the freezer for 15-20 minutes before cutting.

30-Minute Pumpkin Cinnamon Rolls

Minute Pumpkin Cinnamon Rolls combine the classic comfort of traditional cinnamon rolls with the seasonal warmth of pumpkin spice. This quick version eliminates the need for yeast and long rising times, making it perfect for busy mornings or last-minute dessert cravings.

Using refrigerated crescent roll dough as the base, these rolls come together in just minutes while maintaining that homemade taste. The pumpkin filling adds moisture and a rich autumn flavor that pairs perfectly with the sweet cinnamon sugar mixture and cream cheese glaze.

Ingredients:

• 2 cans refrigerated crescent roll dough
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract
• Pinch of salt

Preheat oven to 375°F and line a baking sheet with parchment paper. Unroll the crescent dough and pinch together the perforations to create two large rectangles. Mix pumpkin puree with brown sugar and spices, then spread evenly over the dough rectangles, leaving a 1/2-inch border. Starting from the long side, tightly roll each rectangle into a log, then slice into 1-inch pieces.

Place the rolls on the prepared baking sheet, leaving space between each one. Bake for 12-15 minutes until golden brown. While the rolls bake, prepare the glaze by beating cream cheese until smooth, then gradually adding powdered sugar, milk, and vanilla extract. Once the rolls are done, let them cool for 5 minutes before drizzling with the cream cheese glaze.

For best results, ensure the pumpkin puree is well-drained to prevent soggy rolls. The rolls can be assembled the night before and refrigerated, then baked fresh in the morning. Store any leftover rolls in an airtight container in the refrigerator for up to 3 days, reheating briefly in the microwave before serving.

Pumpkin Ice Cream Float

A pumpkin ice cream float combines the beloved autumn flavors of pumpkin with the nostalgic charm of an old-fashioned ice cream float. This delightful dessert beverage offers a perfect balance between creamy vanilla ice cream, fizzy soda, and warm pumpkin spices that create a uniquely satisfying treat.

While traditional ice cream floats typically use root beer or cola, this seasonal variation incorporates pumpkin syrup and cream soda to create a festive fall drink that can be served at parties, family gatherings, or as a special treat on a crisp autumn day. The combination of cold ice cream and bubbly soda creates that classic foamy top that makes floats so appealing.

Ingredients:

• 2 scoops vanilla ice cream
• 3 tablespoons pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 2 tablespoons maple syrup
• 1 cup cream soda
• Whipped cream (optional)
• Ground cinnamon for garnish
• Tall glass

In a small bowl, whisk together the pumpkin puree, pumpkin pie spice, and maple syrup until well combined. Place two scoops of vanilla ice cream in a tall glass, then drizzle the pumpkin mixture over the ice cream. Slowly pour the cream soda into the glass, allowing the foam to settle between pours.

If desired, top the float with whipped cream and a sprinkle of ground cinnamon. Serve immediately with a long spoon and straw.

For best results, chill the glass in the freezer for about 15 minutes before assembling the float. The pumpkin mixture can be prepared in advance and stored in the refrigerator for up to three days. Use high-quality vanilla ice cream for the creamiest results, and pour the cream soda slowly to prevent excessive overflow, as the carbonation will create a generous amount of foam.