Autumn is the best time to get back in the kitchen. The fall flavors are delicious, the aromas are blissful, and our appetites are basically craving anything pumpkin.

It’s hard to go wrong when a fall recipe calls for a can of pumpkin and the usual suspect companion spices — cloves, cinnamon and nutmeg. The combination invokes pleasant memories of back-to-school, football games, Halloween and hayrides.

Try these four cool weather pumpkin recipes and enjoy the season.

4 Pumpkin recipes perfect for fall
Welcome fall with this flavorful pumpkin spice oatmeal.

Hearty Pumpkin Oatmeal

Yields: 2 servings

Hearty pumpkin oatmeal is a seasonal take on a classic cool-weather breakfast. The chopped dates and walnuts along with the crunchy apples will make this a household favorite.


  • 2/3 cups pumpkin
  • 1 cup rolled oats
  • 3/4 cup water
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • pinch of salt
  • 1 cup milk of your choice
  • 1/4 cup dates (6-7), chopped
  • 1 apple, chopped
  • 1/2 cup walnuts, chopped


  1. In a medium pot on medium heat, add pumpkin and stir. Let cook until pumpkin turns golden brown. Add the cinnamon, ginger, nutmeg and cloves. Stir and let simmer for another 45 seconds — careful not to burn the mix.
  2. Add milk and water to the pot. Then add the oats and stir. Bring to a boil the reduce temperature and let simmer for 4-5 minutes or until the pot starts to thicken. Add chopped dates and stir. Let simmer for about 2-4 minutes or until oatmeal is completely cooked.
  3. Divvy mixture into two bowls and top each with half of the apples and half of the walnuts. (You may also wish to add a splash of milk, sliced pears, apricots, dried cranberries or whatever you have on hand!)

Pumpkin spice cookies and cream cheese frosting will melt-in-your mouth.
Pumpkin spice cookies and cream cheese frosting will melt-in-your mouth.

Pumpkin Cookies with Cream Cheese Frosting

Yields: 2 dozen cookies

Pumpkin and cream cheese? The perfect pair. The cookies are light and soft, while the frosting practically melts in your mouth.


  • 1 cup canned pumpkin
  • 2 sticks butter (1 cup), softened
  • 2 cups flour
  • 1 egg
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/16 tsp cloves
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Frosting Ingredients

  • 1 stick butter (1/2 cup), softened
  • 8 oz. cream cheese, softened
  • 4 cups confectioners sugar
  • 1 tsp vanilla extract


  1. Line a cookie sheet with parchment paper and set aside. Preheat over to 350ºF.
  2. In a large bowl, add butter and beat on high for 30 seconds. Add sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Beat for another 30 seconds or until combined.
  3. Beat in egg and vanilla. Then beat in pumpkin. Lastly, add flour and beat until well combined.
  4. Drop a heaping spoonfuls of dough on to lined cookie sheet leaving about 2 inches in-between cookies to allow for spreading. Bake for about 12 minutes or until tops are just lightly brown and middles don’t appear to hold wetness.
  5. Move cookies to wire cooling rack and let sit until completely cool.
  6. Make the frosting by beating together butter and cream cheese. Add in confectioners sugar and vanilla and beat until completely smooth.
  7. Frost cookies.

Pumpkin pound cake is just the right amount of sweetness for a quick breakfast or after dinner dessert.
Pumpkin pound cake is just the right amount of sweetness for a quick breakfast or after dinner dessert.

Pumpkin Pound Cake

Yields: 1 loaf

Not a fan of overly sweet desserts? Enjoy a slice of this warm, chewy pumpkin bread after dinner or for breakfast.

Pumpkin pound cake is just the right amount of sweetness for a quick breakfast or after dinner dessert.Ingredients

  • 1 1/2 cups flour
  • 1 cup canned pumpkin
  • 1/2 cup walnuts, chopped
  • 3 egg whites
  • 1/4 cup milk
  • 2/3 cup brown sugar
  • 2/3 cup sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg


  1. Preheat over to 350ºF.
  2. In a medium bowl, whisk together the flour, cinnamon, cloves, nutmeg, salt, baking soda and baking powder.
  3. In a large bowl, combine the sugar, brown sugar, milk and egg whites. Mix together. Add pumpkin, and mix well.
  4. Add the dry ingredients to wet ingredients. Mix well.
  5. Sprinkle in the walnuts, and stir.
  6. Spray loaf pan with non-stick cooking spray. Pour the mixture into the pan and using a spatula, evenly spread the batter.
  7. Bake for 50-55 minutes or until a toothpick or fork comes out clean.
  8. Remove from oven and let cool completely before removing from pan or slicing for serving. Wrap well in wax paper or cling wrap.

Also see, Easy, Gluten-Free Pumpkin Spice Pancakes

Is there such a thing as too much pumpkin?

Like these pumpkin recipes? See our other seasonal recipes on




Meghan is a full-time writer exploring the fun facts behind food. She lives a healthy lifestyle but lives for breakfast, dessert and anything with marinara. She’s thrown away just as many meals as she’s proud of.