When the leaves start turning and the sweaters come out of storage, I can’t resist reaching for a can of pumpkin.
I used to think it was only good for pumpkin pie, but I’ve discovered so many cozy recipes you can make with it.
Soups, muffins, pasta, you name it!
Canned pumpkin does some heavy lifting, so if you’re looking for simple, low-effort ways to bring fall into your kitchen, it has you covered.
Here are some of my favorite canned pumpkin recipes I can’t wait to make every year:
Breakfast
Start the morning with something cozy and pumpkin-filled.
Most of these come together with basic pantry stuff and one trusty can!
Perfect for slow mornings or school-day chaos.
1. Pumpkin Oatmeal
This one is so easy to make and one of my faves!
Stir half a cup of canned pumpkin into a pot of simmering oats, along with a dash of cinnamon and a drizzle of maple syrup.
I like to add a splash of milk to make it creamy and smooth.
Once everything thickens, toss in chopped pecans or a handful of raisins.
Serve the oatmeal warm with a little extra syrup on top.
2. Pumpkin Pancakes
In a mixing bowl, whisk together flour, baking powder, pumpkin pie spice, and a pinch of salt.
Add in some canned pumpkin, milk, an egg, and a splash of vanilla, then stir until just combined.
Heat a skillet and scoop the batter onto it, flipping once bubbles appear.
Try topping with cinnamon butter or a dusting of powdered sugar.
3. Pumpkin Smoothie
To make a pumpkin smoothie, blend a frozen banana with a few spoonfuls of pumpkin, milk, Greek yogurt, and a little honey.
Add some cinnamon or pumpkin spice to taste, and a handful of oats if you want it to be more filling.
Toss in a few ice cubes for that chilled, milkshake texture.
Pour the smoothie into a mason jar and sprinkle some granola on top.
4. Pumpkin Muffins
Combine flour, sugar, baking soda, salt, and spices in one bowl and whisk eggs, canned pumpkin, and oil in another.
Mix the wet into the dry just until it all comes together.
Spoon the batter into muffin tins and bake at 350°F for about 20 minutes.
Add chocolate chips or walnuts if you’re feeling it!
5. Pumpkin French Toast Bake
Tear up day-old bread and spread it in a greased baking dish.
In a large bowl, whisk eggs, milk, pumpkin, sugar, and cinnamon, then pour over the bread.
Let it soak for at least 30 minutes (or overnight in the fridge if there’s time).
Bake until the top is golden and the center is set, then dust with powdered sugar.
6. Pumpkin Breakfast Cookies
These are a fall staple in my house!
Mash together a ripe banana, canned pumpkin, oats, and a scoop of peanut butter until the mix holds its shape.
Fold in mini chocolate chips or dried cranberries, then scoop onto a parchment-lined tray.
Bake the cookies at 350°F for about 12–15 minutes, until the edges look set.
Dinners
Canned pumpkin isn’t just for sweet stuff!
It adds an amazing creamy twist to pastas, soups, and skillet meals.
These dinner ideas are easy enough for weeknights and cozy enough for weekends.
7. Pumpkin Mac and Cheese
Okay, hear me out, because this is absolutely delicious!
Boil your pasta, then drain and set it aside while you make the sauce.
In the same pot, melt butter, stir in a bit of flour, then whisk in milk and a generous scoop of canned pumpkin.
Once it thickens, stir in shredded cheddar and a pinch of nutmeg or paprika.
Toss the pasta back in and stir until it’s all coated and creamy.
8. Pumpkin Alfredo Pasta
To make a pumpkin alfredo pasta, Sauté garlic in butter, then whisk in heavy cream and canned pumpkin until smooth.
Let it bubble gently, then add grated parmesan, salt, and a crack of pepper.
Pour the sauce over hot fettuccine and toss to coat.
Serve it with extra parmesan and a sprinkle of chopped parsley.
9. Pumpkin Chili
Brown some ground beef or turkey in a large pot, then add chopped onion, garlic, and your favorite chili spices.
Stir in a can of tomatoes, drained beans, and a cup of canned pumpkin.
Let everything simmer until it’s thick and steamy (about 30 minutes, not long!).
Top with sour cream or crushed tortilla chips for some crunch.
10. Creamy Pumpkin Soup
This one is a classic!
Sauté onion and garlic in olive oil until soft, then add vegetable broth and canned pumpkin.
Let it all simmer for about 15 minutes, then blend until smooth and velvety.
Stir in a splash of cream or coconut milk and season to taste.
I like to serve this soup with crusty bread or grilled cheese.
11. Pumpkin Lentil Stew
Cook some diced onion, carrot, and celery in a pot until they start to soften, then stir in garlic, cumin, and a bit of smoked paprika.
Add red lentils, canned pumpkin, and broth, and bring it all to a gentle boil.
Simmer everything until the lentils are tender and the stew thickens up.
Finish with a squeeze of lemon or a spoonful of yogurt.
Snacks
Need something quick between Zoom calls or after school?
These pumpkin snacks are low-effort, low-mess, and surprisingly filling!
12. Pumpkin Energy Bites
Mix rolled oats, canned pumpkin, peanut butter, honey, and a sprinkle of cinnamon in a big bowl.
Stir until everything sticks together and you can roll it into small balls.
I chill the mixture for 10–15 minutes before shaping.
It makes things way less sticky!
Store them in the fridge for easy snacking.
13. Pumpkin Hummus
In a food processor, blend canned chickpeas, pumpkin, tahini, lemon juice, and garlic until smooth.
Add olive oil and spices like cumin or smoked paprika, then pulse again.
I love how the pumpkin gives it a slightly sweet, earthy twist.
Serve with pita chips or sliced cucumbers.
14. Pumpkin Yogurt Dip
Stir together canned pumpkin, plain Greek yogurt, a little maple syrup, and a shake of cinnamon.
I like to keep the ratio more pumpkin than yogurt so it stays thick and scoopable.
Let it chill in the fridge for a bit to let the flavors settle.
This dip is great with apple slices or graham crackers.
15. Pumpkin Rice Cakes
Spread canned pumpkin onto a plain rice cake, then sprinkle with brown sugar and a dash of cinnamon.
Add a few chopped pecans or walnuts for crunch.
This one’s fast, filling, and just a little sweet!
Make a few at once and snack as needed.
16. Pumpkin Tortilla Roll-Ups
Mix canned pumpkin with cream cheese and a tiny bit of honey, then spread it over a soft tortilla.
Roll it up tightly and slice into bite-sized rounds.
These keep well in the fridge and don’t fall apart in lunchboxes.
Try throwing them in the air fryer to make them crispy!
Desserts
This is where canned pumpkin really shines!
These desserts feel a little special without wrecking your kitchen.
And most of them are mix-pour-bake and done.
17. Pumpkin Pie Bars
Start by making a simple crust with crushed graham crackers and melted butter.
Press it into a baking dish, and bake for a few minutes.
Meanwhile, mix some canned pumpkin with eggs, brown sugar, cinnamon, and a splash of milk. P
our the filling over the crust and bake until it’s set in the middle.
Let it cool completely before slicing into squares.
18. Pumpkin Bread
Here’s a fall twist on a classic dessert!
Whisk together canned pumpkin, eggs, sugar, and oil in one bowl, and flour, baking soda, salt, and spices in another.
Stir the dry ingredients into the wet until just combined.
Pour the batter into a greased loaf pan and bake at 350°F until a toothpick comes out clean.
Add a handful of chocolate chips or walnuts to make it extra cozy.
19. Pumpkin Chocolate Chip Cookies
Cream some butter and sugar, then beat in canned pumpkin, an egg, and a bit of vanilla.
Add flour, baking soda, salt, and cinnamon, then stir in chocolate chips.
The dough will be soft, so drop spoonfuls onto a lined baking sheet.
Bake until the edges are lightly golden and the centers are pillowy.
20. Pumpkin Mug Cake
This pumpkin dessert is so quick and easy!
In a mug, mix flour, sugar, baking powder, canned pumpkin, milk, and oil with a fork.
Add cinnamon or nutmeg if you want a little spice.
Microwave for about 90 seconds until it puffs up and sets.
Just make sure to let it cool for a minute before digging in with a spoon.
21. Pumpkin Cheesecake Dip
Beat some cream cheese until smooth, then mix in canned pumpkin, powdered sugar, and vanilla.
Add cinnamon and a teeny-tiny bit of nutmeg for that classic fall flavor.
I like to serve it in a bowl with graham crackers, vanilla wafers, or sliced pears.
If you want it fluffier, fold in whipped topping at the end!
22. Pumpkin Crumble
Stir together canned pumpkin, eggs, sugar, cinnamon, and a splash of milk, then pour into a greased baking dish.
In another bowl, mix some oats, flour, brown sugar, and butter until everything is crumbly.
Sprinkle the topping evenly over the pumpkin layer.
Bake until the filling is set and the top is golden.
Drinks
If you’re not in the mood to chew your pumpkin (fair), there’s a cozy drink for that!
Skip the drive-thru and make your own seasonal treat at home.
23. Pumpkin Spice Latte
Heat up some milk, canned pumpkin, sugar, and a pinch of pumpkin pie spice in a small pot until steamy.
Whisk everything until it’s smooth, then pour over a strong cup of brewed coffee or espresso.
Top with whipped cream and another dash of spice if looking for that Starbuck’s feel!
24. Pumpkin Hot Chocolate
Warm some milk and canned pumpkin in a saucepan, then stir in cocoa powder and a little sugar.
Once it’s smooth, add a splash of vanilla and a pinch of cinnamon.
I always drink mine a big mug with mini marshmallows on top and a dash of cinnamon.
25. Pumpkin Chai
Steep a chai tea bag in hot water, then stir in some canned pumpkin, a splash of milk, and honey to taste.
Whisk it all together until creamy and well blended.
If you love it, you can make a big batch and reheat it throughout the week!
26. Pumpkin Milkshake
In a blender, whip up some vanilla ice cream, canned pumpkin, milk, and a sprinkle of pumpkin spice.
Blend until smooth and thick, adding more milk if needed.
Pour into a tall glass and top with whipped cream or crushed graham crackers.
This recipe works great with almond or oat milk too.
27. Pumpkin Cream Cold Brew
Whip together pumpkin, cream, sugar, and a dash of cinnamon until light and fluffy.
Fill a glass with ice and cold brew coffee, then spoon the pumpkin cream over the top.
The layers look good and taste even better once they mix!
Use a straw to stir it in slowly as you sip.
28. Pumpkin Smoothie for Kids
My kids absolutely love this smoothie!
Blend banana, canned pumpkin, milk, and a squeeze of maple syrup until smooth and creamy.
(P.S. Use less spice if your kids aren’t into cinnamon!)
This one’s thick and sweet without being overloaded with sugar.
Serve with a colorful straw or in a reusable pouch.
Kid-Friendly Faves
These recipes are pumpkin-packed but picky-eater-approved.
Most don’t look or taste “too healthy,” which is a win in my house!
These are great for lunchboxes or rainy afternoon baking.
29. Pumpkin Quesadillas
Spread a thin layer of canned pumpkin on one half of a tortilla, then sprinkle with shredded cheese.
Fold it over and cook in a skillet until the outside is golden and the cheese is melted.
Slice into triangles once it cools a bit.
Serve with sour cream or ketchup, depending on your kid’s current obsession.
30. Pumpkin Mini Muffins
I guess there’s something fun about eating miniature versions of things?
To make these mini muffins, mix canned pumpkin with eggs, flour, baking powder, cinnamon, and a little maple syrup.
Spoon the batter into a greased mini muffin tin and bake at 350°F for 10–12 minutes.
Add chocolate chips if you’re trying to win the kiddos over.
31. Pumpkin Applesauce Pouches
Mix up some canned pumpkin and unsweetened applesauce with a dash of cinnamon and stir until smooth.
Scoop into refillable squeeze pouches or small containers with lids.
No blender required unless you’re going for ultra-smooth.
Chill before packing in lunches or handing off as a snack.
32. Pumpkin Grilled Cheese
Spread a thin layer of canned pumpkin on the inside of the bread before adding the cheese.
Grill it like a regular sandwich until the bread is crisp and the cheese is gooey.
The pumpkin adds a creamy texture and a mild sweetness!
My kids love it with cheddar but you can try mozzarella to see which one gets the thumbs up.
33. Pumpkin Waffle Dippers
Stir pumpkin into your favorite waffle batter, then cook as usual and slice into strips.
Serve them with yogurt, syrup, or nut butter for dipping.
I like to freeze leftovers and pop them in the toaster for a super quick snack or breakfast.
You can let your kids pick their own dip to keep things interesting.
Pumpkin Season Made Easy!
Canned pumpkin is basically fall’s secret weapon!
It’s cheap, easy to use, and surprisingly versatile.
A single can can stretch into breakfast, dinner, dessert, and even a cozy drink or two.
So grab a spoon, preheat the oven (or don’t), and make the most of pumpkin season without the fuss!
