These pumpkin desserts include a maple-glazed bundt cake, pumpkin roll, gingersnap pie, cheesecake bars, bread pudding, and scones.
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These pumpkin desserts cover almost everything I bake with a can of pumpkin in the fall: a bundt cake with maple glaze, a sheet cake, a pumpkin roll, pie with a gingersnap crust, cheesecake bars, cheesecake bites, cookies, and bread pudding. I especially love the pumpkin bread, muffins, scones, and baked donuts for breakfast.
Buy plain pumpkin puree for these, not pumpkin pie filling. The scones, cookies, donuts, and pumpkin roll each use a cup or less, so one 15-ounce can almost covers two. The dump cake and bread pudding each take two full cans.
Flavorful and spicy homemade pumpkin bread with cinnamon, ginger, dark brown sugar, molasses, allspice, cloves and more. Tender, moist, and just right with a cup of tea.
Moist pumpkin streusel muffins topped with a buttery crumble and sweet icing. Easy to make, packed with fall flavor, and perfect for breakfast or a cozy snack.
Hi, I’m Lucy! I’m a recipe developer, writer, and fourth-generation Southern cook sharing trusted recipes that help keep Southern food traditions alive. Every recipe is carefully tested and designed for today’s kitchens, gatherings, and family tables.
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