While pumpkin pie is a classic, we’re here to bring you a variety of sweet treats that capture the festive spirit of Halloween. Whether you’re hosting a spooky gathering or just embracing the cozy fall vibes, these pumpkin recipes will make your autumn a little sweeter!
Pumpkin Chocolate Chip Cookies
Cook time: 1 hour 10 min
Ingredients:
- ½ cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
- ¼ cup (50g) packed light or dark brown sugar
- ½ cup (100g) granulated sugar
- 1 tsp pure vanilla extract
- 6 Tbsp (86g) pumpkin puree
- 1 ½ cup (188g) all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1 ½ tsp cinnamon
- 1 tsp store-bought or homemade pumpkin pie spice
- ½ cup (90g) semi-sweet chocolate chips, plus a few extra for the tops
Instructions:
- Whisk the melted butter, brown sugar and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
- Whisk the flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine.
- Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe.
- Remove dough from the refrigerator. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
- Scoop the dough, about 1 ½ Tbsp of dough per cookie and roll each into balls. Arrange cookie dough balls 3 inches apart on the prepared baking sheets. Using the back of a spoon or the bottom of a cup/measuring cup, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
- Bake for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. If desired, press a few chocolate chips into the tops of the warm cookies. This is only for looks.
- Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.
Orange Roll Pumpkins
Cook time: 20 min
Ingredients:
- 1 can of orange rolls
- Bakers twine
- Cinnamon Sticks
Instructions:
- Lay out your rolls, then use the bakers twine to create 6 even segments by wrapping it around each roll and tying it off. Bake according to instructions on the package.
- Cut and remove the twine from the baked rolls, then coat each roll with icing. Press a cinnamon stick into the center of each roll.
Pumpkin Pancakes
Cook time: 15 min
Ingredients:
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 1½ tsp cinnamon
- 1 tsp allspice
- ¼ tsp ginger
- ½ tsp salt
- ½ cup pumpkin pureé
- 3 Tbsp unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 3 Tbsp maple syrup, plus more for serving
- Vegetable oil, for cooking
Instructions:
- Preheat the oven to 200°F and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
- In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
- Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about ¼ cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. Serve immediately with maple syrup or place on the prepared baking sheet to keep warm in the oven until all of the pancakes are ready.
Pumpkin Bark
Cook time: 1 hour 10 min
Ingredients:
- 1 cup plain Greek yogurt
- ⅓ cup pumpkin purée
- 1-2 Tbsp maple syrup
- ¼ tsp cinnamon
- 2 Tbsp peanut butter
- ¼ cup granola
Instructions:
- In a bowl, mix pumpkin puree, Greek yogurt, maple syrup, and cinnamon.
- Spread the mixture over a baking sheet lined with wax paper.
- Swirl in the peanut butter and top with granola.
- Freeze for an hour and enjoy!
Pumpkin Spice Syrup
Cook time: 10 min
Ingredients:
- 1 cup sweetened condensed milk
- ½ cup brown sugar
- ⅓ cup pumpkin purée
- ½ cup water
- 2 cinnamon sticks
Instructions:
- Add all ingredients except cinnamon sticks to a pot over medium high heat. Whisk the mixture until smooth, and bring to a simmer.
- Once simmering, add the cinnamon sticks. Keep simmering until the mixture is thickened, then remove from heat.
- Remove the cinnamon sticks and pour into a container. Use in coffee or on ice cream. Store for up to two weeks.
Pumpkin Smoothie
Cook time: 5 minutes
Ingredients:
- 1/2 cup pumpkin purée
- 1 frozen banana
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup milk
- ¼ tsp cinnamon
- 1 Tbsp nut butter
Instructions:
- Add all ingredients to a blender, starting with the liquids. Blend until smooth, and pour into a glass.
- Add any toppings you like, and enjoy! (If you’d like it a little sweeter, you can add a half Tbsp of maple syrup.
Pumpkin Spice Latte
Cook Time: 5 min
Ingredients:
- Pumpkin spice syrup, to taste
- Espresso beans
- Milk
Instructions:
- Add pumpkin spice syrup to your glass—as much as you would like!
- Grind your espresso beans, and tamp them into the portafilter. Pull the shots into the glass with the syrup.
- Pour milk into your pitcher, and steam. Once the milk is heated, pour it over the espresso in your glass. Enjoy!
Pumpkin Syrup
Cook Time: 15 min
Ingredients:
- 1 cup water
- ½ cup brown sugar
- ½ cup white sugar
- ¼ cup pumpkin puree
- 2 tsp vanilla extract
- ½ tsp cinnamon
Instructions:
- Put all ingredients in a pot and bring to a boil, whisking to help dissolve the sugars. Once the mixture is boiling and the sugar is dissolved, bring it off heat. (If you want a thicker syrup, you can simmer for a longer amount of time.)
- Strain the syrup, and pour into an air-tight container. Keep in the fridge for up to one week.
- Use it in coffee, on pancakes, in a shake, or to make pumpkin whipped cream.
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