This easy Pumpkin Cheesecake recipe is a showstopper during the holidays season. It starts with a gingersnap cookie crust, then a smooth creamy cheesecake filling topped with caramel drizzle.

Take advantage of the pumpkin season and also try my Pumpkin Cream Cheese Muffins, Pumpkin Snickerdoodles or Pumpkin Cake!

Why I love Pumpkin Cheesecake:

• Impressive (but EASY!) – It might seem intimidating to make Pumpkin Cheesecake, but it’s actually simple and fun, and we have detailed step-by-step instructions for your success. This dessert is beautiful and sure to impress any guests.
• Better than Pumpkin Pie: Don’t get me wrong, I adore pumpkin pie, but if I have my choice for Thanksgiving dessert, this Pumpkin Cheesecake reigns supreme every time.
• Delicious – The fall flavors shine and finishing it off with fresh whipped cream and caramel sauce makes this the best pumpkin cheesecake recipe, ever.

How to make Pumpkin Cheesecake:

Prep Springform Pan: Cover the outside bottom of an 8-inch springform pan with a double layer of aluminum foil, or use a cheesecake wrap.

Make Gingersnap Crust and press the crumb mixture firmly into the bottom and half way up the sides of the pan. Bake crust at 350 degrees for 5 minutes.

Mix Cheesecake Filling: Add the filling ingredients to a bowl and mix until smooth, but don’t over mix. It’s imperative that the cream cheese is at room temperature, so that there are no lumps in the batter. Pour the batter into the pan,over the prepared crust.

Place in a water bath: Boil a small pot of water. Place the prepared springform pan inside a larger roasting pan. Pour about 1 inch of boiling water into the pan, around the inside edges of the roasting pan. The humidity and bubbling of the water while the cake bakes helps the cheesecake cook evenly and helps prevent cracks in the surface of the cheesecake.

Bake: Carefully place cheesecake, in the water bath, into the oven and bake for 60-70 minutes, or until the sides of the cheesecake have set and the center is just barely jiggly. Lift the cheesecake out of the water bath, remove the foil from around the pan, and allow cheesecake to cool completely on a wire cooling rack. Then. refrigerate the cheesecake for several hours before serving.

Serve: I love to decorate this Pumpkin Cheesecake with a little bit of piped whipped cream and caramel sauce before serving.

Make Ahead And Freezing Instructions:

To Make Ahead: This homemade pumpkin cheesecake can be made one day ahead of time.

To Freeze: Place the cheesecake onto a cardboard round, or use leave it on the bottom round from the springform pan. Wrap the cheesecake completely in plastic wrap, and then a layer of aluminum foil.  Freeze for up to 3 months. Thaw completely in the fridge before serving.

More Pumpkin Desserts:

• Pumpkin Pie Recipe
• Classic Pumpkin Roll
• Pumpkin Chocolate Chip Cookies
• Pumpkin Mug Cake
• Pumpkin Cinnamon Rolls
• Chewy Pumpkin Chocolate Chip Cookies

Print

Pumpkin Cheesecake

An easy Pumpkin Cheesecake recipe with a gingersnap cookie crust, topped with whipped cream and a drizzle of caramel sauce. Move over pumpkin pie, because this Pumpkin Cheesecake is ready to impress this holiday season!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12

Calories 243kcal

Author Lauren Allen

Equipment

• Food Processor
• Springform Pan

Ingredients

For the Crust

• 2 cups finely ground gingersnap crumbs (about 10 ounces)
• 1/4 cup granulated sugar
• 7 Tablespoons unsalted butter , melted

For the Cheesecake

• 1 cup granulated sugar
• 3 8 ounce packages cream cheese , at room temperature
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin (or homemade pumpkin puree)
• 3 eggs , at room temperature
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Whipped Cream , for topping, optional
• Caramel sauce , for topping, optional

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Make Gingersnap Crust: Use a food processor to crush the cookies into fine crumbs. Measure out 2 cups of crumbs and pour them into a mixing bowl. Add ¼ cup sugar and melted butter and stir to combine. Press the gingersnap crumb mixture firmly into the bottom and about half way up the sides of an 8-inch springform pan.
• Prep Cheesecake Pan: Cover the outside bottom of the springform pan with a double layer of aluminum foil, securing the foil partway up the outer sides of the pan. (Or, skip this step and place the springform pan inside a cheesecake wrap).
• Bake the crust for 5 minutes. Remove from oven and set aside while you make the cheesecake filling.
• Pumpkin Cheesecake batter: In a large mixing bowl beat the cream cheese with an electric hand mixer until smooth. (It's essential that the cream cheese is softened, so that there are no lumps in the batter). Add the the sugar and vanilla and mix for 2 minutes. Add the pumpkin, eggs, cinnamon, cloves, ginger and nutmeg and mix until smooth, but don’t over mix. Pour the filling into the prepared pan.
• Place in a water bath: Boil a small pot of water. Place the prepared springform pan inside a larger roasting pan. Pour about 1 inch of boiling water into the pan, around the inside edges of the roasting pan. The humidity and bubbling of the water while the cake bakes helps the cheesecake cook evenly and helps prevent cracks in the surface of the cheesecake.
• Bake: Carefully place cheesecake, in the water bath, into the oven and bake for 60-70 minutes, or until the sides of the cheesecake have set and the center is just barely jiggly.
• Cool: Lift the cheesecake out of the water bath, remove the foil from around the pan, and allow cheesecake to cool completely on a wire cooling rack. Then. refrigerate the cheesecake for several hours before serving.
• Remove springform pan: Once the cheesecake has chilled in the fridge, remove the pan sides (I like to gently run a dull butter knife along the inner edge of the pan before I release the springform pan sides).
• Serve with caramel sauce (homemade or store-bought) and whipped cream on top, if desired.

Video

Notes

Make Ahead Instructions: You can make this pumpkin cheesecake one day in advance.

Freezing Instructions: Place the cheesecake onto a cardboard round, or use leave it on the bottom round from the springform pan. Wrap the cheesecake completely in plastic wrap, and then a layer of aluminum foil.  Freeze for up to 3 months. Thaw completely in the fridge before serving.

Nutrition

Calories: 243kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 123mg | Potassium: 128mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3446IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

I originally shared this recipe October 2018. Updated October 2023.

This post contains affiliate links. I love sharing my favorite products with you!

These easy Pumpkin Bars are moist, flavorful, and topped with the most incredible homemade caramel frosting! They are easy to make and serve enough for a crowd!

Looking for more pumpkin recipes? Try these Pumpkin Snickerdoodles, Pumpkin Cream Cheese Muffins, or Pumpkin Chocolate Chip Bread!

Why I love this recipe:

• Feeds a Crowd – One thing I love about making bar recipes is they are quick to make and easy to serve a group, and these pumpkin bars are always a hit!
• The Frosting – it’s time to mix it up from the same old Cream cheese frosting and this easy caramel frosting is my new obsession! You’ll love how it compliments the pumpkin flavors.

How to make Pumpkin Bars with Caramel Frosting:

Mix Wet Ingredients: Add butter and sugars to a mixer and cream together until light and fluffy. Mix in Greek yogurt. Add pumpkin, eggs and vanilla then mix.

Combine: In a separate mixing bowl, stir together flour, baking soda, salt, cinnamon, ginger and nutmeg. Mix the dry ingredients with the wet.

Bake: Pour batter into a jelly roll pan (10×15 inch) then bake at 350 degrees F for about 27-30 minutes, or until a toothpick inserted in the center comes out clean.

Make Frosting: In a medium saucepan, combine butter, cream, brown sugar, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat and stir in vanilla and 2 cups powdered sugar. Mix well (I like to use a hand mixer to remove any lumps). Add a little extra powdered sugar, as needed, until you get a soft and slightly thick, but pourable frosting.

Frost: Gently spread warm frosting over bars then allow to cool before serving.

Serve: Slice into bars and enjoy! I love to take these bars to parties or serve them during the holidays. They are always a hit!

Storage and Freezing Instructions:

To Store: Keep leftover homemade pumpkin bars in an airtight container in the fridge for up to 3 days.

To Freeze: It’s best to freeze these pumpkin bars without frosting. Let cool completely then wrap in plastic wrap then foil and freeze for up to 2 months. Let thaw completely before frosting and enjoying.

More Bar Recipes:

• Magic Bars (7 Layer Bars)
• Peanut Butter Bars
• Butterscotch Blondies
• Butterfinger Bars
• S’mores Bars
• Sugar Cookie Bars
• Pecan Pie Bars

Print

Pumpkin Bars with Caramel Frosting

These easy Pumpkin Bars are moist, flavorful, and topped with the most incredible homemade caramel frosting! They are easy to make and makes enough for a crowd!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 47 minutes minutes

Servings 24

Calories 254kcal

Author Lauren Allen

Ingredients

For Cake

• 1 1/2 cups granulated sugar
• ½ cup light brown sugar
• 1 cup plain Greek yogurt *
• ½ cup salted butter , (1 stick)
• 1 1/2 cups pumpkin puree
• 3 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg

For Frosting

• 6 Tablespoons butter
• 1/2 cup heavy whipping cream
• 1 cup + 2 Tablespoons light brown sugar
• pinch salt
• 2 ½ to 3 cups powdered sugar
• 2 teaspoons vanilla extract

US Customary – Metric

Instructions

• Add butter and sugars to a mixer and cream together until light and fluffy. Mix in Greek yogurt.
• Add pumpkin, eggs and vanilla and mix.
• In a separate mixing bowl, stir together flour, baking soda, salt, cinnamon, ginger and nutmeg.
• Mix the dry ingredients with the wet.
• Pour batter into a jelly roll pan (10×15 inch). Bake at 350 degrees F for about 27-30 minutes, or until a toothpick inserted in the center comes out clean.

For the Frosting:

• As soon as the cake comes out of the oven, make the frosting.
• In a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.
• Remove from the heat and stir in vanilla and 2 cups powdered sugar. Mix well (I like to use an electric mixer to remove any lumps).
• Add a little extra powdered sugar, as needed, until you get a soft and slightly thick, but pourable frosting.
• Gently spread warm frosting over bars. Allow to cool before serving.

Video

Notes

*Can substitute sour cream for Greek yogurt.

Storage Instructions: Keep leftover homemade pumpkin bars in an airtight container in the fridge for up to 3 days.

Freezing Instructions: It’s best to freeze these pumpkin bars without frosting. Let cool completely then wrap in plastic wrap then foil and freeze for up to 2 months. Let thaw completely before frosting and enjoying.

Nutrition

Calories: 254kcal | Carbohydrates: 46g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 205mg | Potassium: 86mg | Fiber: 1g | Sugar: 37g | Vitamin A: 2602IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Super light and moist Pumpkin Cupcakes recipe topped with cinnamon cream cheese frosting and a pumpkin candy, for a fun and easy fall dessert!

There’s nothing that brings the Fall spirit quite like pumpkin recipes. Some of my go-to’s include Pumpkin Cookies with Caramel Frosting, Skinny Pumpkin Muffins, and a Classic Pumpkin Roll.

Why I love this recipe:

• The Frosting: What truly makes these the best pumpkin cupcakes ever is the frosting! I’ve adapted my cream cheese frosting to add a hint of cinnamon.
• Festive: I find any excuse to make them, whether for my own family, friends, or even transporting them to my kids school to share with the class!

How to make Pumpkin Cupcakes:

Mix wet ingredients: In a large mixing bowl combine sugars, eggs, pumpkin purée, oil and vanilla.

Whisk dry ingredients: In separate bowl combine flour, baking soda, baking powder, spices and salt. Add dry ingredients to bowl with the pumpkin mixture and stir to combine.

Bake: Scoop the batter evenly into prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean. Remove cupcakes to a cooling rack and cool completely before frosting.

How to make Cinnamon Cream Cheese Frosting:

Combine: Beat butter and cream cheese together until light and fluffy, 2-3 minutes then add vanilla and cinnamon. Gradually add powdered sugar and beat until you reach the desired frosting stiffness that you want. Mix for 2 more minutes.

Frost the Halloween pumpkin cupcakes then top with a pumpkin candy, if desired.

Storage, Make Ahead, and Freezing Instructions:

• Store: Keep pumpkin spice cupcakes covered, in the refrigerator for 2-3 days after baking.
• To Make Ahead: These pumpkin cupcakes with cream cheese frosting can be made up to 2 days in advance, stored, covered, in the refrigerator.
• To Freeze: Frosted or unfrosted cupcakes can be stored in the freezer for 2-3 months.

More Pumpkin Recipes:

• Pumpkin Snickerdoodles
• Pumpkin Pancakes
• Healthy Pumpkin Muffins
• Pumpkin Chocolate Chip Bread
• Pumpkin Mug Cake

Print

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Flavorful and moist Pumpkin Cupcakes recipe topped with cinnamon cream cheese frosting and a pumpkin candy, for a fun and easy fall dessert!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 12

Calories 395kcal

Author Lauren Allen

Ingredients

• 1 cup pumpkin puree , canned or homemade
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar , packed
• 1/2 cup oil (vegetable or canola oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger

Frosting:

• 1/4 cup unsalted butter , room temperature
• 8 ounces cream cheese , room temperature
• 2-3 cups powdered sugar (depending on the frosting consistency you want)
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 12 candy pumpkins , optional, for garnish

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
• In a large mixing bowl, combine sugars, eggs, pumpkin purée, oil, and vanilla.
• In a separate bowl combine flour, baking soda, baking powder, spices, and salt.
• Add dry ingredients to the bowl with the pumpkin mixture and stir to combine.
• Divide the batter evenly among prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
• Remove cupcakes to a cooling rack and cool completely before frosting.

For the Cinnamon Frosting:

• Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add vanilla and cinnamon. Gradually add powdered sugar and beat until you reach the desired frosting stiffness that you want. Mix for 2 more minutes.
• Frost the cupcakes and garnish with pumpkin candy, if desired.

Video

Notes

Storage Instructions: Store pumpkin cupcakes covered, in the refrigerator for 2-3 days after baking.

Make-Ahead Instructions: These pumpkin cupcakes can be made up to 2 day in advance and stored (covered) in the refrigerator.

Freezing Instructions: Frosted and unfrosted cupcakes can be stored in the freezer for 2-3 months.

Nutrition

Calories: 395kcal | Carbohydrates: 50g | Protein: 4g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 259mg | Potassium: 107mg | Fiber: 1g | Sugar: 40g | Vitamin A: 3596IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

I originally shared this recipe September 2014. Updated September 2019 and October 2023. 

Recipe adapted from Damn Delicious.

This Dinner in a Pumpkin recipe is made with Italian sausage, wild rice, and vegetables – a fun, healthy, and delicious way to celebrate Halloween!

Looking for more pumpkin recipes? Try Pumpkin Cake, Pumpkin Waffles, Pumpkin Cream Cheese Muffins, or Pumpkin Pie!

Why I love this recipe:

• Fun – Every kid will remember eating dinner out of a pumpkin! I make this baked stuffed pumpkin recipe every year in the month of October, sometimes on Halloween night.
• Delicious – Flavorful sausage cooked with vegetables and rice is picky eater approved.
• Easy – Only a few ingredients and simple steps to make such a fun Halloween dinner memory eating out of a pumpkin. You can even make the filling and stuff the pumpkin ahead of time, so dinner is ready for the oven.

How to make Dinner in a Pumpkin:

Prep Pumpkin: Cut the top off of the pumpkin, leaving a large enough opening to fit your hand and a spoon inside to removed seeds (like you would a Jack-o-lantern). Clean out the seeds and insides of the pumpkin until the inner walls of the pumpkin are smooth. Season the inside of the pumpkin with some salt and pepper.

Make Filling: Remove casings from sausage and add to a skillet over medium-high heat. Cook, breaking it into small pieces, until browned. Use paper towels to blot out some of the grease, if necessary. Add onion, carrots, bell pepper and celery then sauté for 8-10 minutes. Add garlic, thyme, rosemary, sage and salt and pepper. Stir in cooked wild rice.

Bake: Spoon mixture into pumpkins then place the lid/stem back on top. Place the pumpkin on a lined or greased baking sheet then place it on the lowest rack of your oven (or whatever rack positions the pumpkin to cook in the center of the oven). Bake for 50-60 minutes, or until the inside pumpkin flesh is tender when poked with a fork.

Serve: Scoop some of the delicious cooked pumpkin from the sides of the pumpkin as you spoon the sausage dinner in a pumpkin into bowls. Top with hot sauce then additional salt and pepper, if desired. Don’t forget to roast your pumpkin seeds!

Make Ahead and Freezing Instructions:

To Make Ahead: The meat and rice filling mixture can be made up to 2 days ahead of time, stored in the fridge. Add to pumpkin before baking. The entire pumpkin, with filling could be assembled a day ahead of time and stored in the fridge.

To Freeze: Spoon the mixture in a freezer-safe container and freeze for up to 2 months.

Recipe Variations:

• Wild Rice: I love using wild rice in this dish, but any type of rice or quinoa would work.

Print

Dinner in a Pumpkin

This Dinner in a Pumpkin recipe is a family-favorite tradition and it's just as delicious as it is fun to make! The pumpkin is filled with veggies, wild rice, Italian sausage and fresh herbs.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Calories 340kcal

Author Lauren Allen

Cost 10

Equipment

• Meat Chopper

Ingredients

• 3 (6 inch) pumpkin pie pumpkins (or 1 regular medium-size pumpkin)
• 1 pound Italian sausage mild, or hot, casings removed
• 1 small yellow onion diced
• 1 cup red bell pepper , diced
• 1 large carrot , shredded
• 2 ribs celery , chopped
• 4 cloves garlic , minced
• 2 teaspoons fresh thyme , chopped, (or ¾ teaspoon dried thyme)
• 2 teaspoons fresh rosemary , chopped, (or ¾ teaspoon dried rosemary)
• 2 teaspoons fresh sage , chopped, (or ¾ teaspoon dried sage)
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh cracked black pepper
• 2 cups cooked wild rice

US Customary – Metric

Instructions

• Prep Pumpkin: Cut the top off of the pumpkin, leaving a large enough opening to fit hand and spoon inside to remove seeds (like you would a Jack-o-lantern). Clean out the seeds and insides of the pumpkin until the inner walls of the pumpkin are smooth. Season the inside of the pumpkin with some salt and pepper.
• Preheat the oven to 350 degrees F.
• Brown Meat: Remove casings from sausage and add to a skillet over medium-high heat. Cook, breaking it into small pieces, until browned. Use paper towels to blot out some of the grease, if necessary.
• Add Veggies: Add onion, carrots, bell pepper and celery and sauté for 8-10 minutes. Add garlic, thyme, rosemary, sage and salt and pepper. Stir in cooked wild rice.
• Spoon mixture into pumpkins and place the lid/stem back on top. 
• Bake: Place the pumpkin on a lined or greased baking sheet and place it on the lowest rack of your oven (or whatever rack positions the pumpkin to cook in the center of the oven). Bake for 50-60 minutes, or until the inside pumpkin flesh is tender when poked with a fork.
• Serve: Scoop some of the delicious cooked pumpkin from the sides of the pumpkin as you spoon the mixture out into bowls. Top with hot sauce and additional salt and pepper, if desired.

Notes

Yield: Each 6 inch pumpkin will serve two people. (Recipes serves 6)

Make Ahead Instructions: The meat and rice filling mixture can be made up to 2 days ahead of time, stored in the fridge. Add to pumpkin before baking. The entire pumpkin, with filling could be assembled a day ahead of time, stored in the fridge. 

Freezing Instructions: Spoon the mixture in a freezer-safe container and freeze for up to 2 months.

Nutrition

Calories: 340kcal | Carbohydrates: 17g | Protein: 14g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 57mg | Sodium: 963mg | Potassium: 408mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2920IU | Vitamin C: 37mg | Calcium: 41mg | Iron: 2mg

I originally shared this recipe October 2015. Updated November 2020, and October 2023.

This Healthy Pumpkin Muffins recipe is made with whole grains, less butter and sugar, and only 160 calories each! They taste just like the bakery and are freezer friendly!

Looking for more pumpkin recipes? Try my Pumpkin Chocolate Chip Bread, Classic Pumpkin Roll, or Pumpkin French Toast!

What I love about them:

• Healthy, but just as good as a bakery – I love that these have less sugar and fat than regular pumpkin muffins, but they still taste like a sweet treat and I can feel comfortable offering them to my kids.
• Freezer Friendly – Make a double batch and freeze the leftovers for a quick snack, or for part of kids lunches.
• Add protein: Make them even healthier by replacing a few tablespoons of the flour with a scoop of protein powder!

How to make Healthy Pumpkin Muffins:

Combine dry ingredients: flour, cornstarch, pumpkin spice, baking soda, baking powder, and salt. 

Mix wet ingredients in a separate bowl: eggs, honey, butter, and canned pumpkin puree (or homemade pumpkin puree). Make a well in the center of the dry ingredients then pour the wet mixture in. 

Stir batter together, being careful not to over-mix it, and then add chocolate chips (optional). Divide batter between the muffin cups.

Bake healthy pumpkin muffins at 350 degrees F for about 15-20 minutes. Enjoy!

Freezing Instructions:

To Freeze: Allow healthy pumpkin muffins to cool completely, then place them in a freezer safe container and freeze for up to 3 months. 

More Healthy Muffin Recipes:

• Healthy Applesauce Oat Muffins
• Healthy Banana Bread Muffins
• Skinny Chocolate Muffins
• Banana Oat Muffins
• Bran Muffins

Print

Healthy Pumpkin Muffins

This Healthy Pumpkin Muffins recipe is made with whole grains, less butter and sugar, and only 160 calories each! They taste just like the bakery and are freezer friendly!

Course Breakfast, Snack

Cuisine American

Prep Time 14 minutes minutes

Cook Time 16 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 161kcal

Author Lauren Allen

Cost 4

Equipment

• Muffin Tin

Ingredients

• 1 1/4 cups whole-wheat flour
• 1/4 cup cornstarch*
• 1 Tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 1/2 cup honey
• 1/3 cup melted butter , or coconut butter
• 1 cup canned pumpkin puree
• 1/2 cup semi-sweet chocolate chips , optional

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F. Spray a standard 12-cup muffin tin with non-stick cooking spray (or line with muffin liners).
• Whisk dry ingredients together: flour, cornstarch, pumpkin spice, baking soda, baking powder, and salt.
• Mix wet ingredients together: eggs, melted butter, honey, and pumpkin puree.
• Make a well in the center of the flour mixture and add the pumpkin mixture and chocolate chips. Mix just until combined. (Do not over-mix).
• Spoon the batter into the muffin pan, filling each cup 2/3 full (or a little more if you want bigger muffins). Bake for 16 – 18 minutes or until a toothpick inserted comes out clean. .

Video

Notes

Cornstarch helps the flour act more like cake flour (which has a lower protein content and makes bakery items extra tender). If you don’t have cornstarch, substitute ¼ cup more whole wheat flour.

Freezing Instructions: Allow muffins to cool completely, then store in a freezer safe container and freeze for up to 3 months.

Nutrition

Calories: 161kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 247mg | Potassium: 118mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3380IU | Vitamin C: 1.1mg | Calcium: 24mg | Iron: 1mg

Recipe inspired by 100 Days of Real Food.

I originally shared this recipe October 2015. Updated September 2018, October 2021 and September 2023.

This easy Pumpkin Snickerdoodle cookie recipe is the perfect seasonal twist on an old classic, with hints of pumpkin spice flavor. They’re thick, chewy and delicious.

Looking for more pumpkin recipes? Try my Healthy Pumpkin Muffins, Pumpkin French Toast, or a Classic Pumpkin Roll!

Why I love this recipe:

• Unique – The hint of pumpkin, cinnamon and sugar make this the best cookie for Fall and the holidays.
• Texture– A good snickerdoodle needs to have a slight crisp on the outside, but be soft and chewy, and these have the perfect texture.
• Easy – With just a few steps, this pumpkin cookie recipe is simple, and my kids love helping form the dough balls and roll them in the cinnamon sugar.

How to make Pumpkin Snickerdoodles:

Cream Butter and Sugar: Mix together butter and shortening until smooth. Add granulated sugar and brown sugar and cream together until light and fluffy.

Finish Cookie Dough: Mix in eggs, pumpkin, and vanilla. Add the flour, pumpkin pie spice, cream of tartar, baking soda, and salt and stir until combined. Cover bowl and refrigerate dough for 20 minutes.

Roll in Cinnamon Sugar: Scoop refrigerated dough into balls and roll balls in cinnamon sugar. Place on parchment or silpat lined baking sheet 2 inches apart.

Press: Using the palm of your hand, slightly press down on each cookie.

Bake at 375 degrees for 8 to 10 minutes (don’t over bake!). Remove pumpkin spice snickerdoodles immediately to a cooling rack to cool completely.

Storage and Freezing Instructions:

To Store: Keep these pumpkin spice cookies in an airtight container at room temperature for 2-3 days.

To Freeze: Let cool completely then place them in a freezer safe bag in the freezer for up to 2-3 months.

Recipe Variations:

• Pumpkin Snickerdoodle Cheesecake Cookies: Add some cream cheese frosting on top after they have cooled.
• Classic Snickerdoodles Cookies
• Snickerdoodle Bars
• Snickerdoodle Muffins

Print

Pumpkin Snickerdoodles

This easy Pumpkin Snickerdoodle cookie recipe is the perfect seasonal twist on an old classic, with hints of pumpkin spice flavor in a delicious, chewy cookie.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Refrigerate 10 minutes minutes

Total Time 30 minutes minutes

Servings 24

Calories 192kcal

Author Lauren Allen

Cost 5

Ingredients

• 3/4 cup butter , softened
• 1/4 cup shortening
• 3/4 cups granulated sugar
• ¾ cups light brown sugar
• 1 large egg
• ½ cup pumpkin puree canned, or homemade
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons pumpkin pie spice
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• ¼ cup granulated sugar , for rolling the dough balls
• 1 Tablespoon ground cinnamon , for rolling the dough balls

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. Line a baking tray with parchment paper or silpat liner.
• Combine wet ingredients: Mix together butter and shortening until smooth. Add granulated sugar and brown sugar and cream together for a few minutes, until light and fluffy. Mix in eggs, pumpkin, and vanilla.
• Add dry ingredients: Add the flour, pumpkin pie spice, cream of tartar, baking soda, and salt and stir until combined.
• Refrigerate dough for 10 minutes. Meanwhile, in a separate small bowl mix ¼ cup granulated sugar and 1 Tablespoon ground cinnamon.
• Roll into balls and roll each ball in cinnamon sugar. Place on baking sheet, 2 inches apart. Using the palm of your hand or bottom of a glass, lightly flatten each cookie dough ball.
• Bake 8 to 10 minutes (don't over bake!) Remove immediately to a cooling rack to cool completely.

Video

Notes

Storing Instructions: Keep these pumpkin spice cookies in an airtight container at room temperature for 2-3 days.

Freezing Instructions: Let cool completely then place them in a freezer safe bag in the freezer for up to 2-3 months.

Pumpkin Snickerdoodle Cheesecake Cookies: Top cookies with cream cheese frosting.

 

Nutrition

Calories: 192kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 145mg | Potassium: 86mg | Fiber: 1g | Sugar: 15g | Vitamin A: 983IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 1mg

I originally shared this recipe September 2022. Updated September 2023.