Pumpkin season offers countless ways to add cozy flavors to your table. From creamy pastas to warm baked goods, this versatile fall favorite shines in both sweet and savory dishes, pairing soft textures with familiar spices that make October meals feel special.
Pumpkin fettuccine
This pasta turns comfort food up a notch. The sauce is silky with garlic and nutmeg notes that balance the pumpkin’s sweetness. It’s rich enough for a weekend dinner but easy enough for weeknights.
Ingredients: 12 ounces fettuccine, 1 cup pumpkin puree, 1 cup heavy cream, 3 tablespoons butter, 2 cloves minced garlic, ½ cup grated Parmesan, ¼ teaspoon nutmeg, salt and pepper.
Directions: Cook pasta until al dente and set aside. Melt butter in a large skillet and sauté garlic for about a minute. Add pumpkin, cream, nutmeg, salt, and pepper, and simmer 5 minutes until slightly thickened. Toss in the pasta, sprinkle Parmesan, and cook 2–3 minutes more. Serve warm with extra cheese and sage leaves if desired.
Turkey and pumpkin chili
Hearty and warming, this chili balances pumpkin’s subtle sweetness with smoky chili powder and savory turkey—perfect for chilly evenings.
Ingredients: 1 pound ground turkey, 1 can pumpkin puree, 1 can diced tomatoes, 1 can black beans, 1 small onion, 2 cloves garlic, 2 tablespoons chili powder, 1 teaspoon cumin, 2 cups chicken broth.
Directions: Cook turkey with chopped onion and garlic until browned. Add chili powder and cumin, then stir in pumpkin, tomatoes, beans, and broth. Simmer 25–30 minutes, stirring now and then. Adjust seasoning and serve hot with shredded cheese or cornbread.
Pumpkin mac and cheese
This version is creamier and richer than the classic. Pumpkin adds a velvety texture that pairs well with sharp cheddar—kid-friendly and comforting.
Ingredients: 8 ounces elbow macaroni, 1 cup pumpkin puree, 2 cups shredded cheddar, 2 tablespoons butter, 2 tablespoons flour, 1½ cups milk, ¼ teaspoon nutmeg, salt and pepper.
Directions: Cook pasta and drain. Melt butter in a saucepan, whisk in flour to make a roux, then slowly add milk and cook until thick. Stir in pumpkin and cheese until smooth, mix with pasta, season to taste, and optionally bake at 350°F (175°C) for 20 minutes for a golden top.
Roasted pumpkin risotto
This risotto gets deep flavor from roasted pumpkin and fresh sage. It’s creamy, nutty, and elegant—great for a special fall meal.
Ingredients: 1½ cups Arborio rice, 2 cups roasted pumpkin cubes, 4 cups vegetable broth, ½ cup white wine, 1 small onion, 2 tablespoons butter, ¼ cup grated Parmesan, 4 chopped sage leaves.
Directions: Sauté onion in butter until translucent. Add rice and stir to coat, then pour in wine and let it absorb. Gradually add warm broth one ladle at a time, stirring constantly. Stir in roasted pumpkin and sage near the end, finish with Parmesan, and serve.
Vegetarian pumpkin tacos
Full of texture and flavor, roasted pumpkin adds a gentle sweetness that pairs with smoky beans. Colorful and satisfying for casual dinners.
Ingredients: 2 cups pumpkin cubes, 1 can black beans, 1 teaspoon cumin, 1 teaspoon chili powder, olive oil, salt, corn tortillas, toppings like cotija cheese, avocado, and cilantro.
Directions: Roast pumpkin cubes with oil and spices at 400°F (200°C) for about 25 minutes until tender. Warm the beans in a pan and mash slightly. Fill tortillas with pumpkin and beans, then top with cheese, avocado, and cilantro. Serve with lime wedges.
Pumpkin and spinach lasagna
Layers of creamy pumpkin, spinach, and cheese make a comforting meatless main. The pumpkin’s mild sweetness complements ricotta and spinach for a hearty dish.
Ingredients: 9 lasagna noodles, 1 cup pumpkin puree, 1½ cups ricotta, 1 cup shredded mozzarella, 2 cups fresh spinach, 1 egg, ½ teaspoon garlic powder, salt and pepper.
Directions: Cook noodles and set aside. Mix ricotta, egg, garlic powder, chopped spinach, salt, and pepper. In a baking dish, layer noodles, pumpkin puree, the ricotta mixture, and mozzarella. Repeat, finishing with cheese on top. Bake at 375°F (190°C) for 30–35 minutes until bubbly and golden.
Creamy pumpkin soup
Smooth and lightly spiced, this soup’s natural pumpkin sweetness works well with nutmeg and ginger. Simple and cozy, it’s great with crusty bread.
Ingredients: 3 cups pumpkin puree, 1 onion, 2 cloves garlic, 3 cups vegetable broth, ½ cup cream, ½ teaspoon ground ginger, salt and pepper.
Directions: Sauté chopped onion and garlic in a little oil until soft. Add pumpkin, broth, ginger, salt, and pepper, and simmer 15 minutes. Blend until smooth, stir in cream, warm gently, and top with toasted pepitas.
Cheddar pumpkin scones
Buttery, flaky scones filled with sharp cheddar and moist pumpkin, with thyme for a light herbal note—ideal with soup or as a snack.
Ingredients: 2 cups flour, 1 tablespoon baking powder, ½ teaspoon salt, ½ cup cold butter, ¾ cup pumpkin puree, 1 cup shredded cheddar, 1 teaspoon thyme.
Directions: Mix dry ingredients, cut in the butter until crumbly, then stir in pumpkin and cheese to form a soft dough. Shape into a circle, cut into wedges, and bake at 400°F (200°C) for 18–20 minutes. Serve warm with butter or honey.
Pumpkin pancakes with cinnamon butter
Fluffy and warmly spiced, these pancakes bring fall to breakfast. Pumpkin keeps them moist while cinnamon butter melts into every bite.
Ingredients: 1 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1 teaspoon cinnamon, ¾ cup milk, ½ cup pumpkin puree, 1 egg, 2 tablespoons melted butter.
Directions: Whisk dry ingredients, then add the wet ones and stir until just combined. Cook on a greased skillet until golden on both sides. Mix softened butter with cinnamon and sugar and spread over warm pancakes.
Pumpkin ravioli with cream sauce
Elegant and comforting, pumpkin ravioli with a creamy sauce and a pinch of nutmeg makes a refined fall meal.
Ingredients: fresh or frozen pumpkin ravioli, 1 cup cream, 1 clove garlic, 2 tablespoons butter, ¼ cup Parmesan, pinch of nutmeg.
Directions: Cook ravioli according to package instructions. Melt butter in a pan, sauté garlic briefly, then add cream and nutmeg and simmer 5 minutes. Stir in Parmesan and toss with ravioli. Serve with extra cheese and cracked pepper.
Pumpkin cheesecake bars
Creamy cheesecake layered over pumpkin on a graham cracker crust makes a rich, spiced treat—great for gatherings or a cozy weekend dessert.
Ingredients: 1½ cups graham cracker crumbs, ¼ cup melted butter, 8 ounces cream cheese, ½ cup sugar, 1 cup pumpkin puree, 1 egg, 1 teaspoon pumpkin pie spice.
Directions: Press crust mixture into a lined pan and bake at 350°F (175°C) for 8 minutes. Beat cream cheese and sugar, then add pumpkin, egg, and spice. Pour over crust and bake 25–30 minutes. Chill before slicing.
Pumpkin baked oats
This breakfast bake tastes like dessert while still feeling wholesome. Pumpkin keeps it moist and warming spices make each bite comforting.
Ingredients: 2 cups rolled oats, 1 cup milk, 1 cup pumpkin puree, 2 eggs, ¼ cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1 teaspoon baking powder.
Directions: Mix all ingredients, pour into a greased baking dish, and bake at 350°F (175°C) for 30–35 minutes until set and golden. Serve warm with maple syrup or yogurt.
