15 Super Simple Pumpkin Treats You Can Make Right Now
Fall brings cozy sweaters, colorful leaves, and the irresistible urge to bake with pumpkin. These simple pumpkin desserts capture all those warm autumn flavors without spending hours in the kitchen.
From quick mug cakes to impressive trifles, each recipe uses everyday ingredients and foolproof techniques that guarantee delicious results every single time.
01. Light Pumpkin Pie Pudding
Creamy pumpkin pudding with all the pie flavors but half the calories. This guilt-free dessert satisfies your pumpkin cravings without the heavy feeling.
Ingredients: 1 box sugar-free vanilla pudding mix, 2 cups skim milk, 1 cup pumpkin puree, 1 teaspoon pumpkin pie spice, ½ teaspoon vanilla extract, fat-free whipped topping, crushed graham crackers for garnish.
How To Make Light Pumpkin Pie Pudding
1. Whisk pudding mix with skim milk in a large bowl for 2 minutes until completely smooth and no lumps remain. Let it sit for 3 minutes to begin thickening properly.
2. Fold in pumpkin puree, pumpkin pie spice, and vanilla extract until the mixture turns a beautiful orange color and everything is evenly combined throughout.
3. Divide pudding among 6 serving cups and refrigerate for at least 30 minutes until set and chilled. Top with dollops of fat-free whipped topping and sprinkle crushed graham crackers on top before serving.
02. Fluffy Pumpkin Marshmallow Mousse
Light and airy pumpkin mousse with a secret ingredient that makes it incredibly fluffy. Regular-sized marshmallows create the perfect texture for this dreamy dessert.
Ingredients: 2 cups regular marshmallows, ¼ cup water, 1 cup pumpkin puree, 1 teaspoon pumpkin pie spice, 1 cup heavy whipping cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla extract.
How To Make Fluffy Pumpkin Marshmallow Mousse
1. Melt marshmallows with water in a microwave-safe bowl, heating in 30-second intervals and stirring between each until completely smooth and no lumps remain.
2. Whisk pumpkin puree and pumpkin pie spice into the warm marshmallow mixture until evenly combined. Let cool to room temperature for about 15 minutes.
3. Whip heavy cream, powdered sugar, and vanilla in a separate bowl until soft peaks form. Don’t overbeat or you’ll make butter instead of fluffy cream.
4. Gently fold the whipped cream into the cooled pumpkin mixture in three additions, being careful not to deflate the airiness. Spoon into serving glasses and chill for 2 hours before serving.
03. Layered Pumpkin Cream Trifle
Impressive layered dessert using boxed cake mix as your secret shortcut. Multiple layers of cake, cream, and toppings create a show-stopping centerpiece that’s surprisingly easy to make.
Ingredients: 1 box spice cake mix plus ingredients called for on box, 1 box vanilla pudding mix, 2 cups milk, 1 cup pumpkin puree, 1 teaspoon pumpkin pie spice, 1 cup chopped pecans, ½ cup toffee bits, whipped topping.
How To Make Layered Pumpkin Cream Trifle
1. Prepare spice cake according to package directions and bake in a 9×13 pan. Cool completely, then crumble into bite-sized pieces with your hands for the perfect trifle texture.
2. Make pudding according to package directions, then whisk in pumpkin puree and pumpkin pie spice until smooth and evenly colored throughout.
3. Layer half the crumbled cake in a large glass bowl, followed by half the pumpkin pudding mixture, spreading it evenly to the edges.
4. Sprinkle half the pecans and toffee bits over the pudding layer, then repeat all layers once more for a beautiful striped effect.
5. Top with generous dollops of whipped topping and remaining pecans. Refrigerate for at least 4 hours so all the flavors meld together perfectly before serving.
04. Quick Upside Down Pumpkin Cake
Ten-minute prep time creates this impressive upside-down cake with ingredients from your pantry. The cake bakes with a caramelized topping that becomes the beautiful bottom when flipped.
Ingredients: ½ cup butter, ½ cup brown sugar, ½ cup chopped pecans, 1 box yellow cake mix, 1 cup pumpkin puree, 3 eggs, ⅓ cup vegetable oil, 1 cup water.
How To Make Quick Upside Down Pumpkin Cake
1. Melt butter in a 9×13 baking dish directly in your preheated 350°F oven for about 3 minutes until completely melted and bubbling slightly.
2. Remove dish and evenly sprinkle brown sugar over the melted butter, then scatter pecans on top, pressing them gently into the sugar mixture.
3. Mix cake mix, pumpkin puree, eggs, oil, and water in a large bowl until just combined and no dry streaks remain. Don’t overmix or the cake will be tough.
4. Carefully pour batter over the pecan mixture, spreading gently without disturbing the bottom layer too much.
5. Bake for 35-40 minutes until a toothpick inserted in center comes out clean. Cool for 5 minutes, then run a knife around edges and flip onto serving platter while still warm.
05. Crispy Pumpkin Turnovers
Flaky puff pastry wrapped around spiced pumpkin filling creates these bakery-style turnovers. Ready-made pastry makes them incredibly easy while still delivering impressive results.
Ingredients: 1 sheet frozen puff pastry (thawed), 1 cup pumpkin puree, ¼ cup brown sugar, 1 teaspoon pumpkin pie spice, 1 egg beaten, 2 tablespoons coarse sugar for sprinkling.
How To Make Crispy Pumpkin Turnovers
1. Roll thawed puff pastry on a floured surface into a 12-inch square, then cut into 9 equal squares using a sharp knife or pizza cutter.
2. Mix pumpkin puree, brown sugar, and pumpkin pie spice in a bowl until smooth and well combined throughout.
3. Place 2 tablespoons of pumpkin mixture in the center of each pastry square, being careful not to overfill or they’ll burst during baking.
4. Fold each square diagonally to form triangles, pressing edges firmly with a fork to seal completely and prevent leaking.
5. Place on parchment-lined baking sheets, brush tops with beaten egg, and sprinkle with coarse sugar. Bake at 400°F for 15-18 minutes until golden brown and puffed.
06. One-Bowl Pumpkin Squares
Dense, moist pumpkin bars mixed in just one bowl for easy cleanup. These squares are perfect plain or dressed up with your favorite frosting or powdered sugar dusting.
Ingredients: 2 cups all-purpose flour, 1½ cups sugar, ½ cup vegetable oil, 4 eggs, 1 can pumpkin puree, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, ½ teaspoon salt.
How To Make One-Bowl Pumpkin Squares
1. Grease a 9×13 baking pan and preheat your oven to 350°F for even baking results.
2. Combine all ingredients in one large bowl, mixing with a wooden spoon until just combined and no flour streaks remain visible.
3. Pour batter into prepared pan, spreading evenly to all corners with an offset spatula for uniform thickness.
4. Bake for 25-30 minutes until a toothpick inserted in center comes out with just a few moist crumbs attached.
5. Cool completely in the pan before cutting into squares. Dust with powdered sugar or spread with cream cheese frosting if desired before serving.
07. Creamy Pumpkin Pie Smoothie
Perfect way to use leftover pumpkin puree in this thick, creamy smoothie. Frozen banana creates an ice cream-like texture that makes this feel like dessert in a glass.
Ingredients: ½ cup pumpkin puree, 1 frozen banana, ½ cup vanilla Greek yogurt, ½ cup milk, 1 tablespoon honey, ½ teaspoon pumpkin pie spice, ¼ teaspoon vanilla extract.
How To Make Creamy Pumpkin Pie Smoothie
1. Add pumpkin puree, frozen banana, and Greek yogurt to your blender first, as these heavier ingredients blend better when they’re closest to the blades.
2. Pour in milk, honey, pumpkin pie spice, and vanilla extract, then blend on high speed for 60-90 seconds until completely smooth and creamy.
3. Check consistency and add more milk if needed for your preferred thickness. The frozen banana makes it quite thick, so don’t be afraid to thin it out.
4. Taste and adjust sweetness with additional honey or spice as needed. Pour into two glasses and serve immediately for the best texture and flavor.
08. Simple Two-Ingredient Pumpkin Cake
The easiest cake you’ll ever make using just cake mix and pumpkin puree. This dense, moist cake proves that sometimes the simplest recipes are the most satisfying.
Ingredients: 1 box spice cake mix, 1 can pumpkin puree, 2 eggs (optional for lighter texture), 1 teaspoon pumpkin pie spice (optional).
How To Make Simple Two-Ingredient Pumpkin Cake
1. Preheat oven to 350°F and grease a 9×13 baking pan thoroughly to prevent sticking.
2. Mix cake mix and pumpkin puree in a large bowl until just combined. The batter will be quite thick and dense.
3. For a lighter texture, beat in 2 eggs and add extra pumpkin pie spice to boost the flavor profile significantly.
4. Spread batter evenly in prepared pan, smoothing the top with a spatula for even baking.
5. Bake for 30-35 minutes until edges pull slightly from sides and center springs back when lightly touched. Cool completely before frosting or serving plain.
09. Quick Pumpkin Fluff Dip
Five-minute dip that’s perfect for parties or quick snacks. This fluffy, spiced dip pairs beautifully with graham crackers, vanilla wafers, or fresh apple slices.
Ingredients: 1 package cream cheese (softened), 1 cup pumpkin puree, 1 container whipped topping, 1 box instant vanilla pudding mix, ground nutmeg for dusting.
How To Make Quick Pumpkin Fluff Dip
1. Beat softened cream cheese in a large bowl until smooth and fluffy, with no lumps remaining for the best texture.
2. Mix in pumpkin puree and dry pudding mix, beating until well combined and the mixture turns a beautiful orange color.
3. Fold in whipped topping gently to maintain the light, fluffy texture that makes this dip so appealing and crowd-pleasing.
4. Transfer to a serving bowl and dust lightly with fresh ground nutmeg. Serve immediately with gingersnaps, vanilla wafers, or apple slices for dipping.
10. Personal Pumpkin Pie Mug Cake
Individual microwave cake ready in minutes when you need a quick pumpkin fix. This single-serving treat uses up leftover pumpkin puree perfectly and satisfies instant cravings.
Ingredients: 3 tablespoons all-purpose flour, 2 tablespoons brown sugar, ¼ teaspoon pumpkin pie spice, ¼ teaspoon baking powder, 3 tablespoons pumpkin puree, 1 egg yolk, 2 tablespoons milk.
How To Make Personal Pumpkin Pie Mug Cake
1. Mix flour, brown sugar, pumpkin pie spice, and baking powder in a microwave-safe mug, stirring well to distribute evenly.
2. Add pumpkin puree, egg yolk, and milk, stirring until batter is smooth and no dry flour remains visible.
3. Microwave on high for 90 seconds to 2 minutes, checking at 90 seconds to avoid overcooking. The top should spring back when lightly touched.
4. Let cool for 2 minutes before eating, as the center will be very hot. Top with whipped cream or a drizzle of maple syrup if desired.
11. Layered Pumpkin Dessert
Rich layered dessert that looks fancy but uses simple boxed cake mix. Extra butter and cinnamon make this dessert incredibly moist and flavorful with minimal effort required.
Ingredients: 1 box yellow cake mix, 1 cup melted butter, 1 can pumpkin puree, 1 package cream cheese (softened), 3 eggs, ½ cup sugar, 1 teaspoon cinnamon, whipped topping.
How To Make Layered Pumpkin Dessert
1. Mix cake mix with ½ cup melted butter until crumbly, then press firmly into bottom of greased 9×13 pan to form the crust layer.
2. Beat cream cheese until fluffy, then mix in pumpkin puree, 2 eggs, sugar, and cinnamon until smooth and well combined.
3. Spread pumpkin mixture evenly over cake crust, smoothing with a spatula to reach all corners.
4. Beat remaining egg with remaining melted butter and sprinkle over pumpkin layer for a golden top.
5. Bake at 350°F for 45-50 minutes until center is set and edges are lightly golden. Cool completely, then top with whipped topping before serving.
12. Classic Simple Pumpkin Pie
No-fuss pumpkin pie that takes just ten minutes to prepare. Using a refrigerated pie crust saves time while still delivering that homemade taste everyone loves.
Ingredients: 1 refrigerated pie crust, 1 can pumpkin puree, ¾ cup sugar, 2 large eggs, 1 can evaporated milk, 1 teaspoon pumpkin pie spice, ½ teaspoon salt.
How To Make Classic Simple Pumpkin Pie
1. Press refrigerated pie crust into a 9-inch pie pan, crimping edges decoratively and pricking bottom with a fork to prevent puffing.
2. Whisk pumpkin puree, sugar, and eggs in a large bowl until smooth and no streaks remain visible throughout the mixture.
3. Add evaporated milk, pumpkin pie spice, and salt, whisking until completely combined and the mixture is uniform in color.
4. Pour filling into prepared crust, smoothing top gently with a spatula to distribute evenly.
5. Bake at 425°F for 15 minutes, then reduce to 350°F and continue baking 35-40 minutes until a knife inserted near center comes out clean. Cool completely before slicing.
13. No-Fuss Pumpkin Spice Muffins
Moist pumpkin muffins using cake mix as your base saves measuring time. No eggs or oil needed – the pumpkin puree provides all the moisture for incredibly tender results.
Ingredients: 1 box spice cake mix, 1 can pumpkin puree, ½ cup cinnamon chips, ½ cup chopped walnuts, ¼ cup water if needed.
How To Make No-Fuss Pumpkin Spice Muffins
1. Preheat oven to 350°F and line 18 muffin cups with paper liners or grease thoroughly with cooking spray.
2. Mix cake mix and pumpkin puree in a large bowl until just combined. The mixture will be thick but should hold together well.
3. Fold in cinnamon chips and chopped walnuts, adding a tablespoon of water if the batter seems too thick to scoop easily.
4. Divide batter evenly among muffin cups, filling each about ¾ full for perfectly domed tops without overflow.
5. Bake for 18-22 minutes until tops spring back when lightly touched and a toothpick comes out with just a few moist crumbs attached.
14. Easy Pumpkin Spice Cookies
Two-ingredient cookies that come together in minutes for instant gratification. Add chocolate chips or nuts for extra texture and flavor in these soft, cake-like treats.
Ingredients: 1 box spice cake mix, ½ cup pumpkin puree, ½ cup mini chocolate chips or chopped walnuts (optional).
How To Make Easy Pumpkin Spice Cookies
1. Preheat oven to 375°F and line baking sheets with parchment paper for easy cleanup and even browning.
2. Mix cake mix and pumpkin puree in a bowl until a soft dough forms that holds together when squeezed.
3. Stir in chocolate chips or walnuts if using, distributing them evenly throughout the dough for consistent flavor in every bite.
4. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart as they’ll spread slightly while baking.
5. Bake for 12-15 minutes until edges are set and centers look just barely done. Cool on baking sheets for 5 minutes before transferring to wire racks.
15. Soft Pumpkin Cake Cookies
Pillowy soft cookies made with spice cake mix and applesauce for incredible tenderness. These cake-like cookies are perfect with coffee or as an after-school snack.
Ingredients: 1 box spice cake mix, ½ cup pumpkin puree, ¼ cup applesauce, 1 egg, cream cheese frosting (optional), orange food coloring (optional).
How To Make Soft Pumpkin Cake Cookies
1. Beat cake mix, pumpkin puree, applesauce, and egg in a large bowl until a soft, slightly sticky dough forms that’s easy to scoop.
2. Cover bowl and refrigerate dough for 30 minutes to make it easier to handle and prevent excessive spreading during baking.
3. Preheat oven to 350°F and line baking sheets with parchment paper for the best results and easy removal.
4. Drop rounded tablespoons of chilled dough onto prepared sheets, spacing 2 inches apart for even baking and proper texture.
5. Bake for 10-12 minutes until edges are just set but centers still look slightly underbaked for maximum softness.
6. Cool completely on wire racks before adding swirls of cream cheese frosting tinted with orange food coloring if desired for a festive finishing touch.
Final Thoughts
These simple pumpkin desserts prove you don’t need complicated techniques to create amazing fall treats. Most use pantry staples and shortcuts like cake mix to save time.
Whether you’re craving something quick like a mug cake or impressive like a trifle, these recipes deliver maximum pumpkin flavor with minimum effort required.
