So over the years, I’ve built a collection of easy pumpkin recipes that I make each fall season. None of them are complex, and none of them need a long list of ingredients you probably don’t have. They fit into a busy days for a quick, delicious breakfast or a warm dinner when you need it so badly. Here are my five favourite pumpkin spice recipes, from breakfast all the way to dinner.
Why I Keep Coming Back to Easy Pumpkin Recipes
Pumpkin quietly does a lot of work on its own. It’s in season, it’s easy on the budget, and one pumpkin can stretch into breakfast, a snack, and even dinner. It works in both sweet and savoury recipes, and it brings beautiful warm flavours that makes the whole house smell like heaven. I love pumpkin, I think I made that quite clear so far. Now, let’s check the collection of fall pumpkin recipes.
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My 5 Favourite Pumpkin Recipes
1. Pumpkin Spice Croissants
This is my one of my favourite pumpkin breakfast ideas, but also an amazing way to rescue day-old croissants. I simply slice the croissants open, fill them with a creamy pumpkin spice filling, then brush the tops with maple syrup, and bake them with sliced almonds until crispy and golden.
They look like they came from a bakery, and are ready in less than 30 minutes. I feel like a royal when eating these cuties.
2. Fluffy Pumpkin Ricotta Pancakes
Here is another recipe from my collection of pumpkin breakfast ideas. There is a cool ingredient here that makes a huge difference – ricotta. The ricotta makes the pancakes so soft and fluffy, and the pumpkin adds a warm fall flavour without making them too heavy.
They are my go-to breakfast for a slow weekend experience with the family, and a great way to use up the rest of an open can of pumpkin puree. A drizzle of maple syrup is all it takes to finish and start enjoying them.
3. Healthy Pumpkin Bread with Oats
I often bake this pumpkin bread when I want something healthy, delicious that isn’t too sweet. An amazing fall pumpkin recipe I want you to try.
The oats here give it a hearty texture, so a slice works so well for breakfast, great for a lunchbox, or an afternoon snack with your coffee. I like to slice it and freeze few pieces, so there is always something ready on a busy mornings.
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4. Roasted Pumpkin and Cauliflower Cream Soup
There is a trick here. Roasting the pumpkin and cauliflower first is what makes this soup taste so rich. Everything caramelizes in the oven, then it all gets blended into a smooth, creamy soup.
I serve it with crusty bread for an easy weeknight dinner, and often pack the leftovers for lunch in the office the next day.
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5. Maple Glazed Roasted Pumpkin
If I had to pick just one, this might be it. A simple maple glaze and a hot oven turn plain pumpkin into caramelized, golden pieces that disappear so fast.
I usually use butternut squash because it’s what I grew up with, but any variety works. It’s a lovely snack, and any leftovers can go straight into the croissant filling. That’s if there are any left, which in my house is so rare.
One Pumpkin, Many Meals
Here is how I stretch one pumpkin across few days. I roast a big tray of maple glazed pumpkin as a snack, then blend few leftover pieces into a quick puree. That puree goes into pancakes or croissants for breakfast, and whatever is left joins the cauliflower in a pot of soup. One ingredient, three meals, and nothing ends up wasted.
If you love this kind of cooking, my Smart Leftovers Flip course shows you how to do the same thing with everything in your fridge. Leftovers are never the end, instead, they are the beginning of another delicious meal.
Pumpkin Recipes FAQ
Can I use canned pumpkin puree?
Yes, canned works in all the baking recipes. Just make sure it’s plain pumpkin puree, not pumpkin pie filling, which already has sugar and spices in it.
Which pumpkin is best for roasting?
Butternut squash is my favourite because it’s sweet and easy to cut. Sugar pumpkin or kabocha work well too.
How do I make my own pumpkin spice?
Mix cinnamon, nutmeg, and allspice. Add a bit of ginger or cloves, and you are set.
How do I store leftover pumpkin puree?
Keep it in an airtight container in the fridge for up to 5 days, or freeze it in small portions for your next batch of pancakes.
Did You Make This Recipe?
Pick one, give it a try, and tell me in the comments how it turned out. I’d love to know which one becomes your family’s fall favourite. And if you make the croissants, tag me on Instagram at @chickinapron so I can see them.
Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze! ✨
