CloseThese delicious pumpkin puree recipes run the gamut from saucy pasta dishes to frothy pumpkin spice coffee drinks. Whether you want sweet or savory, these recipes use unseasoned canned pumpkin puree to bring some tasty fall flavor into your kitchen. Recipes like our Easy Pumpkin Dump Cake with Streusel Topping and Pumpkin & Black Bean Soup are healthy, flavorful ways to celebrate the season.01of 14Easy Pumpkin Dump Cake with Streusel ToppingView RecipeA dump cake recipe is exactly what it sounds like–you simply dump all of the ingredients into a pan and bake. There isn’t a step where you stir the dry ingredients into the wet mixture; instead, it goes into the baking pan in three stages and the result is a pudding-like cake with a streusel-like topping. The two parts together are delicious (and you’d be hard-pressed to find an easier fall dessert)!02of 14Gnocchi with Bacon & Creamy Pumpkin SauceView RecipeGet into the fall spirit with this one-pan gnocchi with a creamy pumpkin sauce. Some pumpkin and other squash sauces can be cloyingly sweet, but not this one–it’s savory all the way, thanks to the bacon, garlic and thyme. Instead of being boiled, a package of store-bought gnocchi–one of our favorite convenience products–is browned and crisped in a little bit of bacon fat. Then the sauce (made with canned pumpkin–another great convenience product) is prepared right in that same pan, so cleanup is minimal too. Serve with a simple green salad for an easy dinner that comes together in 30 minutes.03of 14Pumpkin-Oat Mini MuffinsView RecipeThese gluten-free pumpkin muffins are packed with oats and chocolate chips. Plus, these mini pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you’d rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.04of 14Pumpkin & Black Bean SoupView RecipeFred HardyThis quick and easy vegan pumpkin black bean soup is filled with veggies. Convenient canned pumpkin, beans and coconut milk flavored with curry make it a hearty fall meal.05of 14Turkey Pumpkin ChiliView RecipeCaitlin BenselCanned pumpkin adds mellow background flavor and works to thicken up this turkey pumpkin chili. Smoked paprika adds flavor with a hint of spice. This chili is on the thicker side—if you want it thinner, add a bit more water.06of 14Pumpkin Dump CakeView RecipeThis pudding-like pumpkin cake has a luscious cream cheese swirl amid the spiced pumpkin layer. Organic cake mix is “dumped” on top, then the cake is smothered with butter. Once baked and cooled, the mix forms a sweet and crispy topping.07of 14Whipped Pumpkin Spice CoffeeView RecipeTrendy whipped coffee meets classic PSL! This warm, just-sweet-enough version calls for maple syrup and pumpkin puree (no flavored syrups here!) and is spiked with pumpkin pie spice for the coziest spin on the latest coffee craze. Be sure to stir the whipped coffee into the steamed milk before drinking.08of 14Cream Cheese Pumpkin Pie with Pecan StreuselView RecipeThis riff on the Thanksgiving favorite combines a traditional pumpkin pie filling with swirls of sweetened cream cheese. And since it’s only Thanksgiving once a year, we’ve topped it all off with a buttery spiced-pecan topping. This easy pie recipe will please anyone at your table this holiday.09of 14Pumpkin Crème BrûléeView RecipeGet your pumpkin flavor fix with this diabetic-friendly crème brûlée recipe! Allow for ample time for this recipe to chill and set before adding the melted sugar topping.10of 14Pumpkin Overnight OatsView RecipeMake these easy vegan overnight oats with whatever nondairy milk you have on hand. It’s a great way to use up leftover canned pumpkin–plus, you can multiply the recipe to meal-prep healthy breakfasts for the whole week.11of 14Pumpkin Spice LatteView RecipeNo super-sweet sugar bombs here! Make your very own pumpkin spice latte at home with this healthy recipe that allows you to control just how much added sugar goes into your coffee drink. If you would rather have a vegan latte, use whatever nondairy milk you’d like. Real pumpkin puree, maple syrup, cinnamon and coffee—it’s fall in a mug! For a grown-up version, try spiking your PSL with bourbon, dark rum or a coffee liqueur such as Kahlúa. (If using a sweetened liqueur, consider cutting down on the maple syrup in the recipe.)12of 14Pumpkin Spice Latte CookiesView RecipeIndulge your PSL obsession with these pumpkin spice cookies. Instant espresso powder gives these soft, cakey cookies a subtle yet recognizable coffee flavor. Spread with cream cheese frosting (with more pumpkin pie spice flavors) and sprinkle with cinnamon to finish. And, go ahead, drink a pumpkin spice latte while you eat them for the full PSL experience. After all, it’s only fall for so long (though we’d eat these cookies year-round). To make these cookies kid-friendly, simply omit the espresso powder.13of 14Pumpkin Cheesecake Swirl BrowniesView RecipeFor bigger hits of chocolate goodness, use chopped bittersweet chocolate in place of the chips. Hold on to the leftover pumpkin puree–it’s yummy stirred into your morning oatmeal or yogurt.14of 14Pumpkin Chocolate Chip MuffinsView RecipeWhat could possibly make pumpkin muffins even better? Mini chocolate chips! Our healthy pumpkin chocolate chip muffins are made with white whole-wheat flour instead of all-purpose flour and are sweetened with just the right amount of brown sugar to make them sweet without being cloying.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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These delicious pumpkin puree recipes run the gamut from saucy pasta dishes to frothy pumpkin spice coffee drinks. Whether you want sweet or savory, these recipes use unseasoned canned pumpkin puree to bring some tasty fall flavor into your kitchen. Recipes like our Easy Pumpkin Dump Cake with Streusel Topping and Pumpkin & Black Bean Soup are healthy, flavorful ways to celebrate the season.01of 14Easy Pumpkin Dump Cake with Streusel ToppingView RecipeA dump cake recipe is exactly what it sounds like–you simply dump all of the ingredients into a pan and bake. There isn’t a step where you stir the dry ingredients into the wet mixture; instead, it goes into the baking pan in three stages and the result is a pudding-like cake with a streusel-like topping. The two parts together are delicious (and you’d be hard-pressed to find an easier fall dessert)!02of 14Gnocchi with Bacon & Creamy Pumpkin SauceView RecipeGet into the fall spirit with this one-pan gnocchi with a creamy pumpkin sauce. Some pumpkin and other squash sauces can be cloyingly sweet, but not this one–it’s savory all the way, thanks to the bacon, garlic and thyme. Instead of being boiled, a package of store-bought gnocchi–one of our favorite convenience products–is browned and crisped in a little bit of bacon fat. Then the sauce (made with canned pumpkin–another great convenience product) is prepared right in that same pan, so cleanup is minimal too. Serve with a simple green salad for an easy dinner that comes together in 30 minutes.03of 14Pumpkin-Oat Mini MuffinsView RecipeThese gluten-free pumpkin muffins are packed with oats and chocolate chips. Plus, these mini pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you’d rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.04of 14Pumpkin & Black Bean SoupView RecipeFred HardyThis quick and easy vegan pumpkin black bean soup is filled with veggies. Convenient canned pumpkin, beans and coconut milk flavored with curry make it a hearty fall meal.05of 14Turkey Pumpkin ChiliView RecipeCaitlin BenselCanned pumpkin adds mellow background flavor and works to thicken up this turkey pumpkin chili. Smoked paprika adds flavor with a hint of spice. This chili is on the thicker side—if you want it thinner, add a bit more water.06of 14Pumpkin Dump CakeView RecipeThis pudding-like pumpkin cake has a luscious cream cheese swirl amid the spiced pumpkin layer. Organic cake mix is “dumped” on top, then the cake is smothered with butter. Once baked and cooled, the mix forms a sweet and crispy topping.07of 14Whipped Pumpkin Spice CoffeeView RecipeTrendy whipped coffee meets classic PSL! This warm, just-sweet-enough version calls for maple syrup and pumpkin puree (no flavored syrups here!) and is spiked with pumpkin pie spice for the coziest spin on the latest coffee craze. Be sure to stir the whipped coffee into the steamed milk before drinking.08of 14Cream Cheese Pumpkin Pie with Pecan StreuselView RecipeThis riff on the Thanksgiving favorite combines a traditional pumpkin pie filling with swirls of sweetened cream cheese. And since it’s only Thanksgiving once a year, we’ve topped it all off with a buttery spiced-pecan topping. This easy pie recipe will please anyone at your table this holiday.09of 14Pumpkin Crème BrûléeView RecipeGet your pumpkin flavor fix with this diabetic-friendly crème brûlée recipe! Allow for ample time for this recipe to chill and set before adding the melted sugar topping.10of 14Pumpkin Overnight OatsView RecipeMake these easy vegan overnight oats with whatever nondairy milk you have on hand. It’s a great way to use up leftover canned pumpkin–plus, you can multiply the recipe to meal-prep healthy breakfasts for the whole week.11of 14Pumpkin Spice LatteView RecipeNo super-sweet sugar bombs here! Make your very own pumpkin spice latte at home with this healthy recipe that allows you to control just how much added sugar goes into your coffee drink. If you would rather have a vegan latte, use whatever nondairy milk you’d like. Real pumpkin puree, maple syrup, cinnamon and coffee—it’s fall in a mug! For a grown-up version, try spiking your PSL with bourbon, dark rum or a coffee liqueur such as Kahlúa. (If using a sweetened liqueur, consider cutting down on the maple syrup in the recipe.)12of 14Pumpkin Spice Latte CookiesView RecipeIndulge your PSL obsession with these pumpkin spice cookies. Instant espresso powder gives these soft, cakey cookies a subtle yet recognizable coffee flavor. Spread with cream cheese frosting (with more pumpkin pie spice flavors) and sprinkle with cinnamon to finish. And, go ahead, drink a pumpkin spice latte while you eat them for the full PSL experience. After all, it’s only fall for so long (though we’d eat these cookies year-round). To make these cookies kid-friendly, simply omit the espresso powder.13of 14Pumpkin Cheesecake Swirl BrowniesView RecipeFor bigger hits of chocolate goodness, use chopped bittersweet chocolate in place of the chips. Hold on to the leftover pumpkin puree–it’s yummy stirred into your morning oatmeal or yogurt.14of 14Pumpkin Chocolate Chip MuffinsView RecipeWhat could possibly make pumpkin muffins even better? Mini chocolate chips! Our healthy pumpkin chocolate chip muffins are made with white whole-wheat flour instead of all-purpose flour and are sweetened with just the right amount of brown sugar to make them sweet without being cloying.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
These delicious pumpkin puree recipes run the gamut from saucy pasta dishes to frothy pumpkin spice coffee drinks. Whether you want sweet or savory, these recipes use unseasoned canned pumpkin puree to bring some tasty fall flavor into your kitchen. Recipes like our Easy Pumpkin Dump Cake with Streusel Topping and Pumpkin & Black Bean Soup are healthy, flavorful ways to celebrate the season.
01of 14Easy Pumpkin Dump Cake with Streusel ToppingView RecipeA dump cake recipe is exactly what it sounds like–you simply dump all of the ingredients into a pan and bake. There isn’t a step where you stir the dry ingredients into the wet mixture; instead, it goes into the baking pan in three stages and the result is a pudding-like cake with a streusel-like topping. The two parts together are delicious (and you’d be hard-pressed to find an easier fall dessert)!02of 14Gnocchi with Bacon & Creamy Pumpkin SauceView RecipeGet into the fall spirit with this one-pan gnocchi with a creamy pumpkin sauce. Some pumpkin and other squash sauces can be cloyingly sweet, but not this one–it’s savory all the way, thanks to the bacon, garlic and thyme. Instead of being boiled, a package of store-bought gnocchi–one of our favorite convenience products–is browned and crisped in a little bit of bacon fat. Then the sauce (made with canned pumpkin–another great convenience product) is prepared right in that same pan, so cleanup is minimal too. Serve with a simple green salad for an easy dinner that comes together in 30 minutes.03of 14Pumpkin-Oat Mini MuffinsView RecipeThese gluten-free pumpkin muffins are packed with oats and chocolate chips. Plus, these mini pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you’d rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.04of 14Pumpkin & Black Bean SoupView RecipeFred HardyThis quick and easy vegan pumpkin black bean soup is filled with veggies. Convenient canned pumpkin, beans and coconut milk flavored with curry make it a hearty fall meal.05of 14Turkey Pumpkin ChiliView RecipeCaitlin BenselCanned pumpkin adds mellow background flavor and works to thicken up this turkey pumpkin chili. Smoked paprika adds flavor with a hint of spice. This chili is on the thicker side—if you want it thinner, add a bit more water.06of 14Pumpkin Dump CakeView RecipeThis pudding-like pumpkin cake has a luscious cream cheese swirl amid the spiced pumpkin layer. Organic cake mix is “dumped” on top, then the cake is smothered with butter. Once baked and cooled, the mix forms a sweet and crispy topping.07of 14Whipped Pumpkin Spice CoffeeView RecipeTrendy whipped coffee meets classic PSL! This warm, just-sweet-enough version calls for maple syrup and pumpkin puree (no flavored syrups here!) and is spiked with pumpkin pie spice for the coziest spin on the latest coffee craze. Be sure to stir the whipped coffee into the steamed milk before drinking.08of 14Cream Cheese Pumpkin Pie with Pecan StreuselView RecipeThis riff on the Thanksgiving favorite combines a traditional pumpkin pie filling with swirls of sweetened cream cheese. And since it’s only Thanksgiving once a year, we’ve topped it all off with a buttery spiced-pecan topping. This easy pie recipe will please anyone at your table this holiday.09of 14Pumpkin Crème BrûléeView RecipeGet your pumpkin flavor fix with this diabetic-friendly crème brûlée recipe! Allow for ample time for this recipe to chill and set before adding the melted sugar topping.10of 14Pumpkin Overnight OatsView RecipeMake these easy vegan overnight oats with whatever nondairy milk you have on hand. It’s a great way to use up leftover canned pumpkin–plus, you can multiply the recipe to meal-prep healthy breakfasts for the whole week.11of 14Pumpkin Spice LatteView RecipeNo super-sweet sugar bombs here! Make your very own pumpkin spice latte at home with this healthy recipe that allows you to control just how much added sugar goes into your coffee drink. If you would rather have a vegan latte, use whatever nondairy milk you’d like. Real pumpkin puree, maple syrup, cinnamon and coffee—it’s fall in a mug! For a grown-up version, try spiking your PSL with bourbon, dark rum or a coffee liqueur such as Kahlúa. (If using a sweetened liqueur, consider cutting down on the maple syrup in the recipe.)12of 14Pumpkin Spice Latte CookiesView RecipeIndulge your PSL obsession with these pumpkin spice cookies. Instant espresso powder gives these soft, cakey cookies a subtle yet recognizable coffee flavor. Spread with cream cheese frosting (with more pumpkin pie spice flavors) and sprinkle with cinnamon to finish. And, go ahead, drink a pumpkin spice latte while you eat them for the full PSL experience. After all, it’s only fall for so long (though we’d eat these cookies year-round). To make these cookies kid-friendly, simply omit the espresso powder.13of 14Pumpkin Cheesecake Swirl BrowniesView RecipeFor bigger hits of chocolate goodness, use chopped bittersweet chocolate in place of the chips. Hold on to the leftover pumpkin puree–it’s yummy stirred into your morning oatmeal or yogurt.14of 14Pumpkin Chocolate Chip MuffinsView RecipeWhat could possibly make pumpkin muffins even better? Mini chocolate chips! Our healthy pumpkin chocolate chip muffins are made with white whole-wheat flour instead of all-purpose flour and are sweetened with just the right amount of brown sugar to make them sweet without being cloying.
01of 14Easy Pumpkin Dump Cake with Streusel ToppingView RecipeA dump cake recipe is exactly what it sounds like–you simply dump all of the ingredients into a pan and bake. There isn’t a step where you stir the dry ingredients into the wet mixture; instead, it goes into the baking pan in three stages and the result is a pudding-like cake with a streusel-like topping. The two parts together are delicious (and you’d be hard-pressed to find an easier fall dessert)!
01of 14
Easy Pumpkin Dump Cake with Streusel Topping
View Recipe
A dump cake recipe is exactly what it sounds like–you simply dump all of the ingredients into a pan and bake. There isn’t a step where you stir the dry ingredients into the wet mixture; instead, it goes into the baking pan in three stages and the result is a pudding-like cake with a streusel-like topping. The two parts together are delicious (and you’d be hard-pressed to find an easier fall dessert)!
02of 14Gnocchi with Bacon & Creamy Pumpkin SauceView RecipeGet into the fall spirit with this one-pan gnocchi with a creamy pumpkin sauce. Some pumpkin and other squash sauces can be cloyingly sweet, but not this one–it’s savory all the way, thanks to the bacon, garlic and thyme. Instead of being boiled, a package of store-bought gnocchi–one of our favorite convenience products–is browned and crisped in a little bit of bacon fat. Then the sauce (made with canned pumpkin–another great convenience product) is prepared right in that same pan, so cleanup is minimal too. Serve with a simple green salad for an easy dinner that comes together in 30 minutes.
02of 14
Gnocchi with Bacon & Creamy Pumpkin Sauce
Get into the fall spirit with this one-pan gnocchi with a creamy pumpkin sauce. Some pumpkin and other squash sauces can be cloyingly sweet, but not this one–it’s savory all the way, thanks to the bacon, garlic and thyme. Instead of being boiled, a package of store-bought gnocchi–one of our favorite convenience products–is browned and crisped in a little bit of bacon fat. Then the sauce (made with canned pumpkin–another great convenience product) is prepared right in that same pan, so cleanup is minimal too. Serve with a simple green salad for an easy dinner that comes together in 30 minutes.
03of 14Pumpkin-Oat Mini MuffinsView RecipeThese gluten-free pumpkin muffins are packed with oats and chocolate chips. Plus, these mini pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you’d rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.
03of 14
Pumpkin-Oat Mini Muffins
These gluten-free pumpkin muffins are packed with oats and chocolate chips. Plus, these mini pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you’d rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.
04of 14Pumpkin & Black Bean SoupView RecipeFred HardyThis quick and easy vegan pumpkin black bean soup is filled with veggies. Convenient canned pumpkin, beans and coconut milk flavored with curry make it a hearty fall meal.
04of 14
Pumpkin & Black Bean Soup
Fred Hardy
This quick and easy vegan pumpkin black bean soup is filled with veggies. Convenient canned pumpkin, beans and coconut milk flavored with curry make it a hearty fall meal.
05of 14Turkey Pumpkin ChiliView RecipeCaitlin BenselCanned pumpkin adds mellow background flavor and works to thicken up this turkey pumpkin chili. Smoked paprika adds flavor with a hint of spice. This chili is on the thicker side—if you want it thinner, add a bit more water.
05of 14
Turkey Pumpkin Chili
Caitlin Bensel
Canned pumpkin adds mellow background flavor and works to thicken up this turkey pumpkin chili. Smoked paprika adds flavor with a hint of spice. This chili is on the thicker side—if you want it thinner, add a bit more water.
06of 14Pumpkin Dump CakeView RecipeThis pudding-like pumpkin cake has a luscious cream cheese swirl amid the spiced pumpkin layer. Organic cake mix is “dumped” on top, then the cake is smothered with butter. Once baked and cooled, the mix forms a sweet and crispy topping.
06of 14
Pumpkin Dump Cake
This pudding-like pumpkin cake has a luscious cream cheese swirl amid the spiced pumpkin layer. Organic cake mix is “dumped” on top, then the cake is smothered with butter. Once baked and cooled, the mix forms a sweet and crispy topping.
07of 14Whipped Pumpkin Spice CoffeeView RecipeTrendy whipped coffee meets classic PSL! This warm, just-sweet-enough version calls for maple syrup and pumpkin puree (no flavored syrups here!) and is spiked with pumpkin pie spice for the coziest spin on the latest coffee craze. Be sure to stir the whipped coffee into the steamed milk before drinking.
07of 14
Whipped Pumpkin Spice Coffee
Trendy whipped coffee meets classic PSL! This warm, just-sweet-enough version calls for maple syrup and pumpkin puree (no flavored syrups here!) and is spiked with pumpkin pie spice for the coziest spin on the latest coffee craze. Be sure to stir the whipped coffee into the steamed milk before drinking.
08of 14Cream Cheese Pumpkin Pie with Pecan StreuselView RecipeThis riff on the Thanksgiving favorite combines a traditional pumpkin pie filling with swirls of sweetened cream cheese. And since it’s only Thanksgiving once a year, we’ve topped it all off with a buttery spiced-pecan topping. This easy pie recipe will please anyone at your table this holiday.
08of 14
Cream Cheese Pumpkin Pie with Pecan Streusel
This riff on the Thanksgiving favorite combines a traditional pumpkin pie filling with swirls of sweetened cream cheese. And since it’s only Thanksgiving once a year, we’ve topped it all off with a buttery spiced-pecan topping. This easy pie recipe will please anyone at your table this holiday.
09of 14Pumpkin Crème BrûléeView RecipeGet your pumpkin flavor fix with this diabetic-friendly crème brûlée recipe! Allow for ample time for this recipe to chill and set before adding the melted sugar topping.
09of 14
Pumpkin Crème Brûlée
Get your pumpkin flavor fix with this diabetic-friendly crème brûlée recipe! Allow for ample time for this recipe to chill and set before adding the melted sugar topping.
10of 14Pumpkin Overnight OatsView RecipeMake these easy vegan overnight oats with whatever nondairy milk you have on hand. It’s a great way to use up leftover canned pumpkin–plus, you can multiply the recipe to meal-prep healthy breakfasts for the whole week.
10of 14
Pumpkin Overnight Oats
Make these easy vegan overnight oats with whatever nondairy milk you have on hand. It’s a great way to use up leftover canned pumpkin–plus, you can multiply the recipe to meal-prep healthy breakfasts for the whole week.
11of 14Pumpkin Spice LatteView RecipeNo super-sweet sugar bombs here! Make your very own pumpkin spice latte at home with this healthy recipe that allows you to control just how much added sugar goes into your coffee drink. If you would rather have a vegan latte, use whatever nondairy milk you’d like. Real pumpkin puree, maple syrup, cinnamon and coffee—it’s fall in a mug! For a grown-up version, try spiking your PSL with bourbon, dark rum or a coffee liqueur such as Kahlúa. (If using a sweetened liqueur, consider cutting down on the maple syrup in the recipe.)
11of 14
Pumpkin Spice Latte
No super-sweet sugar bombs here! Make your very own pumpkin spice latte at home with this healthy recipe that allows you to control just how much added sugar goes into your coffee drink. If you would rather have a vegan latte, use whatever nondairy milk you’d like. Real pumpkin puree, maple syrup, cinnamon and coffee—it’s fall in a mug! For a grown-up version, try spiking your PSL with bourbon, dark rum or a coffee liqueur such as Kahlúa. (If using a sweetened liqueur, consider cutting down on the maple syrup in the recipe.)
12of 14Pumpkin Spice Latte CookiesView RecipeIndulge your PSL obsession with these pumpkin spice cookies. Instant espresso powder gives these soft, cakey cookies a subtle yet recognizable coffee flavor. Spread with cream cheese frosting (with more pumpkin pie spice flavors) and sprinkle with cinnamon to finish. And, go ahead, drink a pumpkin spice latte while you eat them for the full PSL experience. After all, it’s only fall for so long (though we’d eat these cookies year-round). To make these cookies kid-friendly, simply omit the espresso powder.
12of 14
Pumpkin Spice Latte Cookies
Indulge your PSL obsession with these pumpkin spice cookies. Instant espresso powder gives these soft, cakey cookies a subtle yet recognizable coffee flavor. Spread with cream cheese frosting (with more pumpkin pie spice flavors) and sprinkle with cinnamon to finish. And, go ahead, drink a pumpkin spice latte while you eat them for the full PSL experience. After all, it’s only fall for so long (though we’d eat these cookies year-round). To make these cookies kid-friendly, simply omit the espresso powder.
13of 14Pumpkin Cheesecake Swirl BrowniesView RecipeFor bigger hits of chocolate goodness, use chopped bittersweet chocolate in place of the chips. Hold on to the leftover pumpkin puree–it’s yummy stirred into your morning oatmeal or yogurt.
13of 14
Pumpkin Cheesecake Swirl Brownies
For bigger hits of chocolate goodness, use chopped bittersweet chocolate in place of the chips. Hold on to the leftover pumpkin puree–it’s yummy stirred into your morning oatmeal or yogurt.
14of 14Pumpkin Chocolate Chip MuffinsView RecipeWhat could possibly make pumpkin muffins even better? Mini chocolate chips! Our healthy pumpkin chocolate chip muffins are made with white whole-wheat flour instead of all-purpose flour and are sweetened with just the right amount of brown sugar to make them sweet without being cloying.
14of 14
Pumpkin Chocolate Chip Muffins
What could possibly make pumpkin muffins even better? Mini chocolate chips! Our healthy pumpkin chocolate chip muffins are made with white whole-wheat flour instead of all-purpose flour and are sweetened with just the right amount of brown sugar to make them sweet without being cloying.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
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