Pumpkin frenzy seemed to arrive earlier this year than ever. If you’ve already reached your annual quota of pumpkin spice lattes, I have some homemade suggestions for you today!
I’m rounding up fifteen of my pumpkin recipes, from muffins and scones to soup and pasta. These recipes are made with whole grains when applicable, and naturally sweetened when possible. By labeling them “healthy,” I mean healthier than something you might find at Starbucks.
All but two of these recipes (the soup and pasta) make use of canned pumpkin. I’ve tried making my own pumpkin purée and you’re welcome to do so, but canned pumpkin generally offers more reliable texture and flavor. I only go to the trouble of roasting my own for savory recipes, like the soup shown above.
For more October recipe inspiration, check out my October produce guide. And thank you so much for your kind notes on that post about the arrival of our baby girl—we’re just so happy she’s here.
1) Healthy Pumpkin Muffins
Easily gluten free or vegan
These pumpkin muffins have been a mega hit with readers. Feel free to add chopped pecans or chocolate chips or anything else that strikes your fancy.
2) Gluten-Free Pumpkin Spice Waffles
These crispy spiced pumpkin waffles are made with oat flour, so they’re gluten free. If you haven’t worked with oat flour before, it’s very easy to make. Just blend up old-fashioned oats in your blender until they’re a fine flour.
3) Easy Pumpkin Cheesecake Cups
Easily gluten free
These no-bake treats taste like pumpkin pie and cheesecake had a baby. They work because we serve them in individual cups, so they don’t have to retain a sliceable shape.
4) Homemade Pumpkin Chai Latte
Gluten free and vegan
Here’s a creamy chai latte made with real pumpkin purée, spices and almond milk. It’s a Starbucks-style treat that you can feel good about.
5) Creamy Pumpkin Soup
Gluten free and vegan
This ultra creamy pumpkin soup is made with real roasted pumpkin. It turns out well with canned pumpkin in a pinch (see recipe note).
6) Pumpkin Oat Pancakes
More pumpkin and oat goodness—these pancakes are hearty and fluffy at the same time.
7) Pumpkin Pecan Scones with Maple Glaze
Oh boy, these are my favorite. Using coconut oil in place of butter is a vegan option that turns out great.
8) Pumpkin Pecan Polvorones (Mexican Wedding Cookies)
These bite-sized pumpkin polvorones are the perfect treat to satisfy your pumpkin craving.
9) Perfect Roasted Pumpkin Seeds
Gluten free and vegan
Roasting pumpkin seeds is really fun and easy when you know how to do it. When you don’t, you can make a big mess and end up with seeds that are either burnt, or never golden. This recipe yields perfectly golden pumpkin seeds, every time!
10) Pumpkin Fettuccine Alfredo
This lightened-up alfredo is made with creamy puréed pumpkin. I roasted my own pumpkin for this one, but you can use canned pumpkin instead, if you’d prefer.
11) Healthy Pumpkin Bread
Easily gluten free and easily vegan
Pumpkin bread made with honey or maple syrup, whole wheat flour and coconut oil. I can’t get enough.
12) Whole Wheat Pumpkin Pancakes
Easily gluten free or vegan
More pumpkin pancakes! These are super fluffy, to the point that they’re almost almost muffin-y. Delicious.
13) Creamy Pumpkin Marinara
Easily gluten free and vegan
This easy pumpkin pasta sauce was inspired by Trader Joe’s Autumnal Harvest Pasta Sauce.
14) Pumpkin Pineapple Cocktail
Vegan, if you use maple syrup
Sounds strange, doesn’t it? I based this one off a pumpkin pineapple cocktail I ordered at a restaurant and it is delicious, I promise!
15) Pumpkin Spice Blend
Gluten free and vegan
My go-to pumpkin spice blend is made with ground cinnamon, ginger, nutmeg, and allspice or cloves. Mix some up and start baking!
More resources you might appreciate: 23 make-ahead breakfast recipes, 45 recipes that pack well for lunch and 20 simple weeknight dinners. You can shop my essential kitchen equipment here. Don’t forget to follow us on Pinterest for a steady stream of recipe inspiration!
I love this list. My boys adore your pumpkin oat pancakes, and I’m looking forward to making them again.
Thank you, Joshua! I’m so glad they enjoy those pancakes.
lisa @ garlicandzest.com
Ha! My husband is in Las Vegas on business. I can make pumpkin pancakes while he’s gone! (he hates pumpkin) Thank you for the inspiration!
Well, I say pumpkin it up! :)
pumpkin chai latte?!?!! Yeeeees!
The pumpkin pasta sounds delicious! I have been making so many pumpkin things lately. I am not tired of it yet!
Thanks, Bella! I haven’t made any pumpkin recipes yet this year, so I’d better get on it!
SO much goodness in one place! Love pumpkin!
Hi, just found your blog as I was looking for pumpkin recipes. I’ve just grown them for the first time and needed some ideas as we’ve never eaten them before! Can’t buy the puree in France to try either so will be having a go with homemade. Thanks for the great tips :)
Thanks for saying hello, Amanda! Hope you enjoy the recipes!
Yes definitely enjoying!
I find it is significantly cheaper to buy a pie pumpkin to roast at my farmer’s market ($2). In regards to water content, either put pumpkin in a cheesecloth lined mesh strainer or simply place purée in fridge overnight, then pour off the water that comes to the top. Though we never strained it growing up and baked goods turned out fine. I generally purchase 9 pie pumpkins, store them in my basement and roast as needed. The uncooked pumpkins are good until around February.
Thanks, Kristin! Love your tips!
How long do you roast it for? I take it you remove seeds but how do you cut it? Sorry for the basic questions :)
I cut the pumpkin in half, remove the seeds then roast cut side down on a jelly roll pan at 400 degrees for 45-60 minutes (until a knif easily pierces through the skin). Then I scoop out the flesh and puree with my immersion blender.
Thanks Kristen. I have been asking this question when people have be using it from a tin and this is first time I’ve got an answer! Thanks so much for the tip ;)
I have instructions over here!
Thanks so much.I have added a link to your blog, especially the pumpkin recipes as I think my readers would love some of your ideas!
Oh man these look lovely! It’s a shame you’ve missed fall by about 6 months though haha :P
Hopefully I can still find a good pumpkin at this point in the year because those muffins look amazing!
I did also just want to mention that I don’t like your sites new way of advertising.
I don’t mind that you have adverts on the side but the ones that pop up in the middle of a post is really annoying, well for me anyway.
Thanks Kate :)
Hi Jadzia, I’m sorry about that ad that’s popping up! It absolutely shouldn’t be there. I never authorized it, so I’m going to hunt it down. Hope you can find some pumpkin!
cant seem to print the scone recipe.help?
Try going directly to the link here and use the print icon. Hope this helps!
Thank you for all of your delicious recipes!
Would you happen to have a recipe for a pumpkin pie?
Hope you do. Thank you!
Hi Joanne! I wish I had a recipe, but not quite yet. I will add it to my list! I appreciate the kind comment.
Thank you Kate! I just recently tried your recipe for whole wheat pancakes. I loved them! They were so delicious! I’ll never eat a box mixed pancake again. I’ve made your recipe for banana bread and granola bars as well. They were fabulous! Thank you for sharing your recipes with us! I look forward to trying many more
All these recipes look incredible – thank you! Although I must say I was hoping for a coffee pumpkin latte recipe…
https://cookieandkate.com/homemade-pumpkin-chai-latte/ here you go!
Oh, thank you, but as much as I love chai, I meant a pumpkin latte made with coffee :)
So many dairy and gluten free options! Thanks Kate
I just wanted to tell you that I love your cookbook and getting your emails with recipe suggestions inspires me. I have made many of your recipes and I enjoy the fresh, clean, clear flavors that come through. It is also handy to have the suggestions for alternate ingredients for different diet limitations.
Keep up the good work!!!
I’m so happy to hear that, Betsy! Thank you so much for your review.
Thanks! Here in Germany you mostly have ” Hokkaido” – pumpkins and my favorite recipe is a ” Pasta Sauce” with pumpkin. The last time I made it was some years ago, but I still remember the ingredients: Well, pumpkin for sure, broth in which to cook it.
O.K. – slice the pumpkin, dice it coarsely and boil it – in broth if possible! Hokkaido needn’ t be peeled! If you do not use broth, salt it and put as many turns of pepper in it as you can manage. Put 1 generous tablespoon of tomato puree in, simmer for about 5 minutes, then put in cherry tomatoes cut in halves and half of the ruccola ( finely cut! Just before finishing, put in some finely grated parmesan cheese. To serve, adorn with ruccola leaves and add more parmesan, if desired!
Thank you for sharing, Stefan!
These look scrumptious! But my all time favourite food is pumpkin pie. Do you have a vegan or vegetarian recipe?
Hi! I don’t have one just yet. I have tested several variations, but haven’t quite got it right.
This recipe is terrific. Love how simple it is and the low calorie count but lots of flavor. Also, love your book.
Thank you, Cindy!
These look wonderful! Thank you for taking the time to keep us ‘healthy’ and on track. Will make the WW pumpkin pancakes tomorrow AM. YUM
Thanks, Susan! Hope you loved the pancakes.
The pumpkin waffles have my interest! Do you think you’ll come out with another cookbook? I’ve cooked my way through Love Real Food like Julie and Julia!
Hi! I don’t have one in the works right now. I’m glad you are enjoying it!