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Pumpkin

Salads, pies, quick breads and more great pumpkin recipes from NYT Cooking and the recipe archive of The New York Times.
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NYT Cooking
the ultimate pumpkin pie with whipped cream on top is ready to be eaten and served
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Winter Squash
Ultimate Pumpkin Pie Recipe
Making your own fresh purée from sweet winter squashes like butternut and honeynut will give you the best possible pumpkin pie, one that’s both ultracreamy and richly flavored. (Photo: Ryan Liebe for The New York Times. Food Stylist: Erika Joyce)
two small jars filled with food sitting on top of a wooden table next to crackers
Pumpkin Sheet Cake
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Trifle
Pumpkin Mousse Recipe
This light and airy mousse is just the thing when you want the flavor, but not the heft, of pumpkin pie. We think it's an elegant end to a hearty autumn meal – Thanksgiving or otherwise. (Photo: Craig Lee for NYT)
a slice of pumpkin pie on a plate
Chestnut Pie
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Best Pumpkin Pie Recipe
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Brandied Pumpkin and Chestnut Pie Recipe
This is quite possibly the best pumpkin pie recipe out there. Why? It's got two layers (chestnut and pumpkin), and it calls for fresh squash in lieu of the canned stuff. Make pumpkin bread with the leftover purée. (Photo: Francesco Tonelli for The New York Times)
several cookies with frosting and pecans on top
Pumpkin Drop Cookies
Circleville Ohio
Pumpkin Show
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Butter Icing
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Pumpkin Drop Cookies Recipe
These tender, spiced pumpkin cookies with browned butter icing were adapted from Pat Young, the winner of the best pumpkin recipe at the 83rd Pumpkin Show in Circleville, Ohio, in 1989. They're almost cakelike in texture, and we think they taste best with a tall glass of milk. (Photo: Craig Lee for NYT)
pumpkin biscuits with honey butter on a plate
Biscuits With Honey
Pumpkin Biscuits
Honey Butter
Quick Bread
Pretzels
Bagels
Pumpkin Puree
Pumpkin Recipes
Pumpkin Biscuits With Honey Butter
This recipe is the perfect use for any pumpkin purée left in the can.
a white plate topped with a piece of cake
Pumpkin Crumb Cake
Pumpkin Loaf
Crumb Cake
A Pumpkin
Food Styling
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Pumpkin Crumb Cake
Photo: Armando Rafael for The New York Times. Food Stylist: Maggie Ruggiero.
pumpkin dumplings with brown butter and parmesan on a white plate next to a fork
Brown Butter
Dumplings
Parmesan
Butter
Salad
Pumpkin Dumplings With Brown Butter and Parmesan
It's pumpkin-in-everything season. (Photo: Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell)
chocolate pumpkin swirl muffins sitting on top of a white surface with the words, chocolate pumpkin swirl muffins
Swirl Muffins
Chocolate Pumpkin
Pumpkin Chocolate
Fall Recipes
New York Times
Chocolate Pumpkin Swirl Muffins
Photo: Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff.
pumpkin cookies cooling on a wire rack with text overlay that reads, pumpkin cookies
Pumpkin Cookie Recipe
Pumpkin Cookies
Pumpkin Spice
Cake
Pumpkin Cookies Recipe
More like portable cakes, these spiced pumpkin cookies are delightfully tender and moist, simple, and absolutely divine with a cup of coffee. (Photo: Christopher Testani for The New York Times. Food Stylist: Simon Andrews)
pumpkin bread is cut into slices and placed on a cooling rack with text overlay
Pumpkin Bread Recipe
Pumpkin Bread
Bread Recipe
Bread Recipes
Pumpkin Bread Recipe
Moist and tender, delicately flavored with pumpkin and cinnamon, this humble loaf needs no bells and whistles. (Photo: Christopher Testani for The New York Times. Food Stylist: Eugene Jho)
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Pumpkin Parfait Recipe
This no-bake dessert does require a few hours in the freezer. Still, the active working time is about 20 minutes. You start with canned pumpkin purée, stir in cream, milk and spices, and freeze. Several hours (or days) later -- when you're ready for dessert -- you cut up the frozen purée and put it into the food processor, which makes it smooth and creamy. Layer this ingenious creation with lightly whipped cream if you like – or not. (Photo: Craig Lee for NYT)
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Whole roasted squash. (Photo: Liz Barclay for The New York Times)
a slice of pumpkin cheesecake on a wooden cutting board with a piece taken out
Brandied Pumpkin Cheesecake
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Pumpkin Cheesecake In Nut Crust Recipe
Some cheesecakes are the culinary equivalent of a punch in the gut: too sweet, too heavy, too filling. This one, first published in The Times in 1984, is delightfully different. It's lightly-sweet, slightly tangy and gently laced with spiced pumpkin flavor. The texture is surprisingly airy. Serve slices with a dollop of whipped cream or créme fraîche. (Photo: Craig Lee for NYT)
a white pumpkin sitting on top of a wooden table
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Cook with these squash varieties or use them to add color to your autumn décor. (Photo: Aaron Borton for The New York Times)
pumpkin maple muffins are in the pan and ready to be eaten with text overlay
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Pumpkin Maple Muffins Recipe
These muffins are just the right amount of sweet, lightly spiced and deeply orange, thanks to the addition of ground turmeric. (Photo: Julia Gartland for The New York Times. Food Stylist: Ali Slagle)