While pumpkin season may officially kick off during September, that doesn’t mean all you gourd-crazy kids out there aren’t still looking for ways to enjoy the variety of flavors that pumpkins can offer. So, with that in mind, I’ve put together this collection of 13 different pumpkin-themed recipes that you may want to try out this October. Oh, and don’t worry if sweets aren’t your thing, either—I’ve included a few savory options (as well as a vegan dish) for you to try out this fall. Bon appétit, pumpkin fans!

Mummy Pumpkin Cookies

As soon as I found these adorable Mummy Pumpkin Cookies, I just fell in love. I haven’t had a chance to try them out yet, but I’m looking forward to making them for our Halloween night dessert this year, especially since I love mixing pumpkin with cream cheese in my desserts. Plus, if you don’t feel like making your own crust, you can just grab some pre-made crust at the store and save yourself some time!

For the Crust :
- 1 cup (2 sticks) of chilled unsalted butter, cut into cubes
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 tablespoons ice water
(or you can use 1 package of pre-made Refrigerated Pie Crust (2 crusts) to make things easier)

For filling and topping:

- 3/4 cup pumpkin puree (place 1 cup pumpkin puree on several layers of paper towel, wrap and press to soak excess moisture until you get 3/4 cup pumpkin puree)
- 2 ounces cream cheese, slightly softened
- 2 tablespoons packed light-brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1 egg white, lightly beaten
- 1/2 tablespoon water
- 2 tablespoons sugar
- 1 teaspoon cinnamon

Directions:

- To make your crust, pulse together in a food processor flour, salt and sugar, then add butter and pulse until the butter is no longer in large pieces.

- Add chilled water 1 to 2 tablespoons at the time and pulse several times. If it doesn’t come together, add 2 more tablespoons at a time until desired consistency is reached. If you don’t have a food processor you can make the dough using two fork or pastry blender.

- Gather your dough on your work surface, divide into two portions, shape each into 5-inch disk, cover with plastic wrap and chill 1 hour.

- To make the pumpkin pie filling, stir together the cream cheese, granulated sugar and brown sugar in a bowl.

- Add the pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg and allspice.

- Then, mix in egg yolk and vanilla extract. Cover bowl and chill until ready to assemble the cookies.

- Once you’re ready to assemble your mummies, preheat the oven to 375 F and line a large baking sheet with parchment paper, and set it aside.

- To assemble the mummies, roll out first disk of the dough onto a floured surface to about 13 x 11-inch rectangle. If the edges start to crack a little when rolling, seal them and continue rolling.

- Trim the edges of the dough to get straight edges, then cut the dough into rectangles (4×3 rectangles are pictured here). Then, roll out your second dough disc and cut the dough into 1/2 inch strips.

- Arrange the rectangles, spaced apart on prepared baking sheet and spread 1 1/2 to 2 tablespoons of pumpkin pie filling onto each rectangle, leaving the edge on all sides uncoated.

- Brush the uncoated edges with the mixture of lightly beaten egg white and 1 tablespoon water. Top with strips to create mummy look, then seal edges with your fingertips, and trim the excess of the strips.

- Brush the strips with egg whites and sprinkle the tops of your mummy cookies with the mixture of 2 tablespoon sugar and 1 teaspoon cinnamon.

- Bake until golden brown about 20 minutes. Stick candy eyes onto cooled mummies to complete your mummified treats.

Credit: Oh My Goodness Chocolate Desserts

---------

Pumpkin Nutella Muffins

Fall is muffin season in our house, and while I generally stick to homemade blueberry and banana walnut muffins, these Pumpkin Nutella Muffins looked too good to pass up (plus, I just recently discovered the bliss that is Nutella, so I’m slightly obsessed with it these days). These muffins are very easy to make, and even better, you’ll have plenty of deliciousness to enjoy for days to come with just one batch.

Ingredients:

- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup oil
- 1 cup sugar
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup milk
- 1/2 cup Nutella spread

Directions:

- Preheat the oven to 350 degrees. Spray a muffin pan with non-stick baking spray (or you can use muffin cups too).

- Add the pumpkin, eggs, oil, and sugar to a large bowl and mix them together.

- Then, stir in the flour, baking powder, salt, and cinnamon. Spoon the muffin batter into your muffin pan.

- Place the Nutella in a microwave safe bowl and heat for 20-30 seconds. Stir until creamy. Then, drop the warm Nutella in the center of each muffin, using a toothpick to swirl the chocolate gently on top.

- Bake the muffins for 20-22 minutes. Remove and cool in the pan for 2 minutes, and then remove to a wire rack to cool completely. Store in a sealed container.

Credit: Inside BruCrew Life

---------

Pumpkin and Cheddar Scalloped Potatoes

I am usually too intimidated to try and make scalloped potatoes from scratch, because I somehow screw them up every time. But, I tried these Pumpkin and Cheddar Scalloped Potatoes a little while back, and they cooked perfectly (I’m guessing the extra moisture from the puree really helped). So, if you’re looking to mix up your side dishes this fall, these potatoes make for a great addition to your meal.

Ingredients:

- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 tablespoon flour
- 1 cup hot milk
- 1/2 teaspoon salt
- Heaping 1/4 cup pumpkin puree
- 2 cups shredded sharp cheddar cheese
- 3 large russet potatoes cut into ¼-inch thick slices

Directions:

- Preheat your oven to 350 degrees. Butter or grease a 1 quart oval casserole dish.

- In a medium saucepan, melt the butter over a medium heat. Add in the garlic, and cook until soft and fragrant, around 1-2 minutes.

- Whisk in the flour, and cook for 1 minute. Slowly whisk in the milk next, and add salt. Bring to a boil and reduce to a simmer until thickened, about 3-4 minutes. Remove from heat and whisk in pumpkin puree. Season to taste with salt and pepper.

- Layer half of the potatoes in the bottom of the casserole dish, pouring half of the sauce over the first layer. Cover with half of the cheese, and repeat the process for next layer. Place on a rimmed baking sheet.

- Cook until potatoes are fork tender and the top is golden brown, about 1 hour. If the top gets too brown and the inside potatoes aren’t cooked enough, cover with foil for any additional baking.

Credit: Cooking for Keeps

---------

Pumpkin Spice Margaritas

I’ve seen a lot of different drinks get the pumpkin treatment over the years, but these Pumpkin Spice Margaritas I found a while ago were something totally unexpected. The perfect way to blend summer and fall (for those of you looking to live the best of both seasons), this adult-themed margarita mash-up is the perfect way to spice up your boozy drinks for Halloween.

Ingredients:

- 1 ounce fresh lime juice
- 1 ounce fresh lemon juice
- 2 ounce tequila
- 1 tablespoon pumpkin puree
- 1 splash triple sec
- 1 splash water
- 1 handful of ice cubes
- pinch of cinnamon
- pinch of pumpkin pie spice

Directions:

- Add ice to a martini shaker

- Add lime juice, lemon juice, tequila, pumpkin puree, water and triple sec to ice and shake

- Strain into a chilled cocktail glass over ice (if you want to add a decorative rim to your glass, you can dip your glass into cinnamon before pouring your drink)

- Garnish with an orange twist and add a pinch of cinnamon and pinch of pumpkin pie spice

Credit: Real Housemoms

---------

Pumpkin Spice Rice Krispies Treats

Who doesn’t like Rice Krispies treats, right? Then why not give these Pumpkin Spice Rice Krispies Treats a try this October? They’re super easy to make, and cost-effective to boot, plus treat-lovers of all ages will undoubtedly enjoy this autumnal twist on a classic treat.

Ingredients:

4 cups marshmallows

6 cups Rice Krispies cereal

1/8 cup canned pumpkin

3 tablespoons of butter

1/2 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

Directions:

- Use some paper towels to help soak up the moisture in your canned pumpkin before you start.

- Using a large pan, melt your butter on medium low heat and once it has liquified, add in your marshmallows.

- When your marshmallows have melted, add your pumpkin and spices and stir them together. Once your goo mixture is ready, add in the Rice Krispies cereal.

- Once your cereal is fully mixed, pour the treat mixture into a 13x9 pan, and let them set for an hour before cutting into squares (putting them in the refrigerator will help speed up the process). Then, enjoy!

Credit: Mom Makes Joy

---------

Chickpea Pumpkin Coconut Curry

For all my vegan friends out there, here’s a Chickpea Pumpkin Coconut Curry for you to enjoy this October. This isn’t one I’ve made myself, but minus the pumpkin, it’s pretty close to another curry recipe I’ve tried before that was absolutely delicious, so I’m hoping this comes out just as great.

Ingredients:

- oil for cooking
- 1 yellow onion, roughly chopped
- 2 garlic cloves, minced (should yield 1 teaspoon)
- 1 cup carrots, chopped
- 1 cup tomatoes, chopped
- 1 15-ounce can pumpkin puree
- 1 1/2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
- 1 tablespoon curry powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
- 1 13.5-ounce can coconut milk (light or full-fat will work)
- 1 cup water
- 1/2 lime (if desired)

Directions:

- In a large pot or wok pan, heat about 1 tablespoon of oil over medium heat.

- Once the oil is hot, add the onion. Cook for 3-5 minutes, until the onion begins to soften. Add in the garlic and cook for 1 more minute.

- Next, add the carrots and tomatoes, and you can add in more oil to the pan if necessary. Partially cover the pot and cook for 5-8 minutes, until the carrots become slightly tender.

- Add in the pumpkin, chickpeas, curry powder, ginger, salt, pepper, turmeric, cinnamon, and cayenne pepper. Stir until fully combined.

- Pour the coconut milk and water into the pot, and mix well. Bring to a boil, then turn the heat down to let it simmer for 15-20 minutes, until the carrots are fully tender.

- Serve over rice or any other grain alternative. If you want, you can squeeze a wedge of lime over each serving.

Credit: Emilie Eats

---------

Trick or Treat Pumpkin Pie Dip

Looking for a dish to bring to a spooky shindig this October? Why not give this Trick or Treat Pumpkin Pie Dip a try? It’s Cool Whip, pumpkin, and candy all mixed together, which just sounds like heaven in a bowl. Plus, because it’s a cold dish, there’s no cooking involved, either!

Ingredients:

- 8 ounces cream cheese, at room temperature
- 1/3 cup powdered sugar
- 1/3 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 cup whipped topping, thawed
- 1 cup each, Snickers and Twix candy bars (Milky Way bars work too), chopped
- 1/3 cup of milk chocolate M&M's
- graham crackers, pretzels, or apple slices for dipping

Directions:

- In a large mixing bowl, cream together the cream cheese and powdered sugar.

- Add in the pumpkin puree, pumpkin pie spice, and vanilla, and mix until well blended.

- Fold in the whipped topping, and then fold in the chopped Snickers, Twix and the M&M's.

- Spoon mixture into a serving bowl and garnish with a few chopped candy bar pieces and M&M's. Serve with apple slices, graham crackers, pretzels, or dipping. Cover the bowl tightly and refrigerate any leftover dip for up to 3 days.

Credit: Frugal Foodie Mama

---------

Pumpkin Pull-Apart Loaf

Pumpkin bread is no doubt a classic, but this Pumpkin Pull-Apart Loaf takes things to an entirely new level of delicious. I tried this out last year the week of Thanksgiving, as it always takes me a few days to prep for the holiday, so I like a sweet snack while I spend most of my time in the kitchen (and this is from someone who doesn’t completely love biscuit dough). Plus, it’s even easier to make than it looks, so it’s a relatively quick recipe that you can enjoy for a few days after you bake it.

Ingredients:

- 3/4 cup pumpkin puree
-1/2 cup granulated sugar divided
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 large egg
-1 can 8 count Pillsbury Grands Biscuits (homestyle or buttermilk, non-flaky)
- 1 teaspoon cinnamon

For the Glaze:

- 1/2 cup powdered sugar
- 1 teaspoon cinnamon
- 3 tablespoons heavy whipping cream or milk

Directions:

- Preheat the oven to 350°F. Spray an 8x4 or 9x5 loaf pan with nonstick cooking spray.

- Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set the mixture aside.

- Open the can of biscuits and slice each in half horizontally. Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture.

- Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. Place carefully into the pan.

- Bake for about 18-24 minutes, or until the top is golden and the center is cooked through. Be sure to cool the loaf down before glazing. Note: If the top starts to brown too fast, you can cover it with foil and reduce the oven temperature to 325°F.

- To make the glaze, whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms. Drizzle over loaf, pull apart, and serve.

Credit: Crazy for Crust

---------

Pumpkin Delight

I’m a big fan of Cool Whip-based desserts, and this Pumpkin Delight dessert isn’t nearly as overly sweet as it appears (for those who aren’t into super sugary treats), and also isn’t super filling, either. Plus, the only thing you have to bake here is the crust, making this confection a true delight overall!

Ingredients:

- 1 cup flour
- 1/2 cup butter, softened
- 3/4 cup pecans, chopped
- 8 ounces of cream cheese, softened
- 1 cup powdered sugar
- 3 cups whipped topping, divided equally into three parts
- 2 1/2 cups milk
- 3 packages white chocolate (or vanilla) instant pudding mix (3.4 ounce size)
- 15 ounce can of pumpkin puree
- 1 teaspoon pumpkin spice

Directions for Layer 1:

Mix together the flour, butter and 1/2 cup of pecans together. Press into a sprayed 9x9 OR 9x13 pan. Bake for 15 minutes at 350 degrees, and let the crust cool.

Directions for Layer 2:

Blend together the cream cheese and powdered sugar, and then add 1 cup of the whipped topping in and mix together. Then spread the mixture over cooled crust.

Directions for Layer 3:

Mix together the milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until your mixture is smooth. Spread over the top of layer 2, but be careful to keep the layers separate for best effect.

Directions for Layer 4:

Spread the remaining 1 cup of whipped topping over your dessert and sprinkle some pecans on top. Let your dessert chill for 3 hours before serving.

Credit: Lil' Luna

---------

Pumpkin Alfredo

For all you pasta lovers out there, this Pumpkin Alfredo is definitely something you’ll want to try this October. The pumpkin flavor isn’t too overwhelming, either, so you definitely get a bit more Alfredo here than you do the seasonal gourd.

Ingredients:

- 1 pound box of fettuccine (save 1/2 cup of pasta water for your sauce)
- 6 tablespoons butter
- 2 cloves garlic, minced
- 1 cup pumpkin puree
- 1/8 teaspoon nutmeg
- 2/3 cup half & half (if you are looking for a less-dense sauce, milk works great too)
- 1/2 cup freshly grated parmesan cheese
-1 tablespoon chopped parsley

Directions:

- Bring a pot of water to a boil over high heat. Once it is boiling, add a teaspoon of salt and the fettuccine. Cook according to package instructions.

- Meanwhile, melt the butter over medium-low heat. Stir in the garlic and cook for about a minute, but be careful not to burn the garlic. Stir in the half & half (or milk), parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted.

- Stir in 1/2 cup of pasta water, about 1/4 cup at a time, until sauce is desired consistency. For a thinner sauce, you can use more water.

- Once your pasta is cooked, add the fettuccine to the sauce and cook everything over a medium-high heat until the sauce is smooth, and pasta is well coated, for about 1-2 minutes.

- Garnish with fresh chopped parsley and fresh grated Parmesan, if desired.

Credit: Yellow Bliss Road

---------

Crockpot Pumpkin Spice Latte

Because I know how much everyone loves their pumpkin spice lattes this time of year, here’s a recipe for Crockpot Pumpkin Spice Lattes so you can make the delicious beverage at home. All you need is a crockpot and some patience—oh, and plenty of mugs for sharing, too!

Ingredients:

- 6 cups whole milk (you can use other varieties of milk if you prefer, whole milk will just yield the creamiest results)
- 6 cups of strongly brewed coffee
- 1/2 cup pumpkin puree
- 1/4 cup vanilla extract
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 3 cinnamon sticks

Directions:

- In the crockpot, combine together the milk and coffee.

- Whip together the pumpkin, vanilla, sugar and cinnamon, and then pour the mixture into the crockpot.

- Stir everything together and then add in the cinnamon sticks.

- Cover the crockpot, and cook on high for 2 hours.

Credit: Thriving Home

---------

Pumpkin Cinnamon Sugar Donuts

I haven’t been brave enough to try and make donuts myself just yet, but Santa brought me a donut pan last year and I’m excited to try out this recipe for Pumpkin Cinnamon Sugar Donuts later this month. I love cinnamon sugar donuts so much, so adding in some pumpkin flavoring seems like the perfect breakfast treat for the month of October.

Ingredients:

- 1 1/4 cups all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup pumpkin puree
- 2 1/2 tablespoons unsalted butter, melted
- 1/2 cup milk (any type of milk will do)
For the Cinnamon sugar coating:
- 3 tablespoons unsalted butter, melted
- 1 cup sugar
- 1 1/2 tablespoons cinnamon

Directions:

- Preheat oven to 350 degrees. Generously grease a doughnut pan and set it aside.

- In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the pumpkin puree, melted butter, and milk. Gently fold the wet mixture into the dry mixture, but be sure to not over mix your ingredients.

- Spoon mixture into the doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow the doughnuts to cool a few minutes in the pan before transferring to a wire rack to cool for another 5-10 minutes.

- In the meantime, melt the butter for the cinnamon sugar coating, and set it aside. Mix the sugar and cinnamon together in a medium-sized bowl, and set it aside.

- Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture, repeating until all donuts have been covered.

---------

Pumpkin Bread with Maple Cinnamon Butter

For those of you looking for some traditional seasonal treats, this Pumpkin Bread with Maple Cinnamon Butter should get the job done (plus, this butter recipe is great to use on a variety of sweet breads and baked items, so be sure to keep this tucked away for future use). One handy tip: if you serve up the bread and it's room temperature, warm it up for 10 seconds in the microwave before topping with butter, and the results are heavenly.

Pumpkin Bread Ingredients:

- 1 1/2 cups of all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon pumpkin pie spice
- 1/2 cup vegetable oil
- 1/3 cup plus 2 tablespoons of granulated sugar
- 1 cup of light brown sugar
- 2 eggs
- 1/2 can of pure pumpkin
- 1 teaspoon vanilla extract
- 1/3 cup water
- 1 tablespoon maple syrup

Maple Cinnamon Butter Ingredients:

- 4 tablespoons unsalted butter, room temperature
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt

Directions:

- Preheat your oven to 350 degrees and spray and flour a 9x5 inch loaf pan, then set it aside.

- In a medium bowl, mix together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and pumpkin pie spice and set it aside.

- Using a stand-alone mixer, whisk together the oil and sugars, scraping down the sides of the bowl as necessary.

- Next, add in the eggs one at a time and then the vanilla extract, scraping down sides of the bowl.

- Next, add in pumpkin, maple syrup and water, again scraping down the sides of the bowl.

- Finally, add the bowl of dry ingredients into your wet mixture, putting in just a little at a time until it’s all mixed together.

- Pour batter into prepared loaf pan and bake for 50-60 minutes or until a knife inserted in the center comes out clean.

- Let cool completely in the pan before turning the pan over to take it out.

- To make the maple cinnamon butter, whisk all of the ingredient in a bowl and serve with the bread.

---------

In case you missed them, check here to read all of our other 2018 special features celebrating the Halloween season!

Heather Wixson
About the Author - Heather Wixson

After falling in love with the horror genre at a very early age, Heather Wixson has spent the last decade carving out a name for herself in the genre world as a both a journalist and as a proponent of independent horror cinema. Wixson is currently the Managing Editor for DailyDead.com, and was previously a featured writer at DreadCentral.com and TerrorTube.com where her online career began; she’s also been a contributor at FEARnet as well as a panelist for several of their online programs.

Wixson recently finished her first book, Monster Squad: Celebrating the Artists Behind Cinema's Most Memorable Creatures, and is currently working on her second upcoming book project on special effects artists as well.