Oh My Gourd! Pumpkin Recipes You’ll Fall For
Courtesy: theFencePost, October 28, 2026
Pumpkin Dump Cake
1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 large eggs
½ cup packed brown sugar
½ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground cloves
1 (15.25 ounce) package spice cake mix
½ cup coarsely chopped pecans
½ cup melted butter
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
Combine pumpkin, evaporated milk, eggs, brown sugar, and white sugar together in a large bowl. Stir in cinnamon, ginger, salt, and cloves. Pour into the prepared pan. Sprinkle dry cake mix evenly over mixture. Sprinkle pecans evenly on top. Drizzle with butter.
Bake in the preheated oven until golden, about 50 to 60 minutes. Let cool.
Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin puree
1 cup white sugar
½ cup vegetable oil
1 large egg
1 teaspoon baking soda
1 teaspoon milk
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
2 cups semisweet chocolate chips
½ cup chopped walnuts (Optional)
1 tablespoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet; set aside.
Mix pumpkin, sugar, oil, and egg together in a large bowl. Stir baking soda and milk together in a small bowl until baking soda dissolves. Stir into pumpkin mixture until well combined.
Stir flour, baking powder, cinnamon, and salt together in a medium bowl. Add flour mixture to pumpkin mixture until well combined. Fold in chocolate chips, walnuts, and vanilla extract until just combined.
Drop by spoonful on the prepared baking sheet; bake in the preheated oven until golden and firm, about 10 minutes.
Let cool on the baking sheet for 2 minutes; transfer to a wire rack to cool completely.
Pumpkin Fluff Dip
1 (15-ounce) can solid pack pumpkin
1 (5-ounce) package instant vanilla pudding mix
1 teaspoon pumpkin pie spice
1 (16-ounce) container frozen whipped topping, thawed
Mix pumpkin, pudding mix, and pumpkin pie spice together in a large bowl.
Fold in whipped topping.
Cover chill until ready to serve.
Pumpkin Soup
1 tablespoon olive oil
2 cups chopped yellow onion
10 whole black peppercorns
4 cloves garlic, minced
1 teaspoon chopped fresh thyme
3 cups pumpkin puree
4 cups vegetable or chicken stock
3 tablespoons maple syrup (Optional)
¾ teaspoon salt
¼ teaspoon ground nutmeg (Optional)
¼ teaspoon ground cinnamon (Optional)
½ cup heavy whipping cream
2 tablespoons chopped fresh parsley
Heat oil in a large pot over medium-high; add onion and cook, stirring occasionally, until brown and soft, about 10 minutes. Add peppercorns, garlic, and thyme. Cook, stirring often, until fragrant and slightly brown, about 2 minutes.
Stir in pumpkin puree; cook, stirring occasionally, until puree turns a few shades darker, about 5 minutes. Stir in stock, maple syrup, salt, nutmeg, and cinnamon. Simmer, uncovered, on medium-low heat, stirring occasionally, until slightly reduced, about 30 minutes.
Transfer soup to a blender in batches; secure lid (hold down with a kitchen towel), and blend until smooth, about 30 seconds per batch.
Return soup to the pot; stir in heavy cream. Cook over medium heat until heated through, about 4 minutes.
Ladle soup into bowls and garnish with fresh parsley.
Pumpkin Whoopie Pies
Cookie Dough:
2 cups packed brown sugar
1 cup vegetable oil
1 ½ cups solid pack pumpkin puree
2 large eggs
3 cups all-purpose flour
1 ½ tablespoons ground cinnamon
½ tablespoon ground ginger
½ tablespoon ground cloves
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
Whoopie Pie Filling:
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar, divided
¾ cup shortening
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
To make the cookie dough: Combine brown sugar and oil in a bowl. Mix in pumpkin and eggs, beating well. Add flour, cinnamon, ginger, cloves, salt, baking powder, baking soda, and vanilla together into a separate bowl. Fold dry ingredients into wet ingredients and mix to combine.
Drop dough by heaping teaspoons onto the prepared baking sheets.
Bake in the preheated oven until cookies spring back when lightly touched, 10 to 12 minutes. Cool on baking sheets briefly before transferring to wire racks to cool completely while you make the filling.
To make the whoopie pie filling: Beat egg white in a bowl and mix in milk, vanilla, then 1 cup confectioners’ sugar. Mix well then beat in shortening and remaining 1 cup confectioners’ sugar. Beat until light and fluffy.
Assemble once cookies are cool. Make sandwiches from two cookies filled with whoopie pie filling.
Pumpkin Chocolate Chip Muffins
¾ cup white sugar
2 large eggs
¼ cup vegetable oil
¾ cup canned pumpkin puree
¼ cup water
1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup semisweet chocolate chips
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan, or line with paper liners.
Whisk sugar, eggs, and oil together in a medium bowl. Stir in pumpkin and water until well combined.
Mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a large bowl.
Stir pumpkin mixture into flour mixture until just combined; do not over mix. Fold in chocolate chips.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
