These five pumpkin desserts lean on simple baking methods and familiar spices, with cookies, bars, and cream pies all included on this page.
Each recipe uses pumpkin puree and a clear finish, from frosting and glaze to creamy filling or a buttery cake layer.
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- 3 Ingredient Pumpkin Cookies with Cake Mix
- Pumpkin Oat Cookies
- Pumpkin Dump Cake
- Pumpkin Oatmeal Cookies
- Pumpkin Oatmeal Cream Pies
3 Ingredient Pumpkin Cookies with Cake Mix
3 Ingredient Pumpkin Cookies with Cake Mix start with spice cake mix, eggs, pumpkin puree, and optional vanilla stirred together into a wet dough. The batter is scooped onto a parchment-lined baking sheet, lightly patted down, and baked until the edges are lightly golden and the centers are set.
After cooling, the cookies are topped with a cream cheese frosting made by beating softened cream cheese and butter until smooth, then adding powdered sugar, vanilla, and part of the cinnamon. The finished cookies are frosted after they cool completely, with the remaining cinnamon sprinkled on top if desired.
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Pumpkin Oat Cookies
Pumpkin Oat Cookies combine rolled oats, pumpkin puree, maple syrup, pumpkin pie spice, chocolate chips, and a pinch of salt in one bowl. The mixture is stirred into a thick dough, then shaped into 12 cookies and arranged on a baking sheet before baking until set and lightly golden on the bottom.
This recipe keeps the method simple and flexible, since the sweetness and spice can be adjusted to taste before shaping. Once baked, the cookies rest on the pan for a few minutes so they hold together before serving.
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Pumpkin Dump Cake
Pumpkin Dump Cake begins with a smooth pumpkin layer made by stirring pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice together. That mixture is spread in a prepared 9-by-13-inch pan, then dry spice cake mix is sprinkled over the top without stirring so the layers stay distinct.
Chopped pecans are scattered over the cake mix, and melted butter is poured across the surface to moisten as much of the dry mix as possible. The cake is baked until the center may still have a slight jiggle, then cooled and refrigerated before slicing for neater servings.
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Pumpkin Oatmeal Cookies
Pumpkin Oatmeal Cookies mix melted butter, both sugars, pumpkin puree, egg yolk, and vanilla before the flour, baking soda, salt, cinnamon, and pumpkin pie spice are added. Rolled oats and chopped pecans are folded in last, creating a thick dough that can be portioned with a cookie scoop and gently pressed flat.
Each cookie gets a small indentation and a few extra pecans on top before baking at a low temperature until the centers are set. After a brief cool-down on the pan, the cookies are finished with a simple powdered sugar glaze made by stirring powdered sugar and water until smooth, then drizzling it over the cooled cookies.
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Pumpkin Oatmeal Cream Pies
Pumpkin Oatmeal Cream Pies turn pumpkin-spiced oatmeal cookies into sandwich cookies with a rich buttercream filling. The dough combines flour, warming spices, quick-cooking oats, and a pumpkin-butter-sugar mixture, then is scooped, flattened, and baked until the edges are lightly golden and the centers still look soft.
Once the cookies are fully cool, the filling is made by beating butter until fluffy, then slowly adding powdered sugar and salt before mixing in heavy cream and vanilla. The cream is piped onto one cookie and topped with a second cookie to create the finished pie-style treat.
