Can I use homemade pumpkin puree instead of canned in these pumpkin desserts easy recipes?

Yes! Just make sure your homemade puree is well-drained and has a similar consistency to canned. Homemade tends to be more watery, so you might need to strain it through cheesecloth or reduce it on the stove.

How do I know when my pumpkin desserts are done baking?

Pumpkin adds moisture, which can make it tricky to tell. Use the toothpick test – insert it into the center, and it should come out with a few moist crumbs but no wet batter. For cookies, the edges should be set but the centers might look slightly underdone (they'll continue cooking as they cool).

Can I make most of these pumpkin desserts easy recipes ahead of time for a party?

Absolutely! Most baked goods can be made 1–2 days ahead and stored in airtight containers. No-bake items like the pumpkin fluff dip can be made the day before. For the freshest taste, add any toppings or garnishes just before serving.

What's the difference between pumpkin pie spice and just using cinnamon?

Pumpkin pie spice is a blend typically containing cinnamon, nutmeg, ginger, cloves, and sometimes allspice. While cinnamon alone will work in a pinch for these pumpkin desserts easy recipes, the spice blend provides a more complex, traditional pumpkin flavor.

My family doesn't like pumpkin – can I substitute sweet potato in these recipes?

Yes! Sweet potato puree works as a 1:1 substitute for pumpkin puree in most of these recipes. The flavor is slightly different but still delicious and appropriate for fall baking.

Pumpkin Desserts Easy to Make: 5 Irresistible Recipes You’ll Love 2025

Pumpkin Desserts Easy to Make: 5 Irresistible Recipes You’ll Love

Print Recipe

These super easy 3-ingredient pumpkin cookies come together in minutes with a box of spice cake mix, pumpkin puree, and chocolate chips. Soft, chewy, and full of fall flavor – perfect for beginner bakers and busy days.

Author: Harmony
Prep Time: 5 minutes
Cook Time: 12–14 minutes
Total Time: 20 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 box spice cake mix (15.25 oz)
1 can (15 oz) pumpkin puree (not pumpkin pie filling)
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, mix together the dry cake mix and pumpkin puree until fully combined. The dough will be thick!
Fold in chocolate chips evenly.
Use a cookie scoop or spoon to drop rounded portions of dough onto the baking sheets, spacing 2 inches apart. Flatten slightly with the back of a spoon.
Bake for 12–14 minutes, until edges are set but centers still look soft.
Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Optional: Sprinkle sea salt on top after baking for extra flavor. Makes about 24 cookies. Store in an airtight container for up to 4 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 cookie
Calories: 95
Sugar: 9g
Sodium: 115mg
Fat: 2.5g
Saturated Fat: 1.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Keywords: easy pumpkin cookies, 3 ingredient pumpkin cookies, beginner pumpkin recipe, fall cookie recipe, spice cake mix cookies

Find it online: https://harmonymeal.com/pumpkin-desserts-easy/