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Pumpkin Recipes That Will Change How You Cook This Fall

Cozy fall pumpkin recipes featuring cakes, muffins, and savory soups.
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Moist, warmly spiced pumpkin bread with a tender crumb—our family’s most requested fall bake.

Ingredients

Scale
  • 1¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp fine salt
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ⅔ cup granulated sugar
  • ⅓ cup packed brown sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 cup pumpkin purée (canned or well-drained homemade)
  • 1 tsp vanilla extract
  • Optional mix-ins: ½ cup chopped walnuts, chocolate chips, or dried cranberries

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lifting.
  2. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a large bowl, beat granulated sugar, brown sugar, and softened butter until light and fluffy (about 2 minutes). Beat in eggs one at a time.
  4. Mix in pumpkin purée and vanilla (mixture may look slightly curdled—that’s OK).
  5. Fold dry ingredients into wet just until combined; do not overmix. Stir in optional mix-ins.
  6. Spread batter in prepared pan. Bake 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool in pan 10 minutes, then transfer to a rack to cool completely. For best flavor and sliceability, wrap and rest overnight.

Notes

Use pumpkin purée, not pumpkin pie filling. If using homemade purée, drain in cheesecloth for at least 1 hour. For dairy-free, use coconut oil (about 20% less than butter) and non-dairy milk; for gluten-free, use a 1:1 GF blend. Bread keeps 2–3 days at room temp, or freeze (unfrosted) up to 3 months.

Nutrition

Find it online: https://harmonymeal.com/pumpkin-recipes/