Pumpkin Desserts That Go Way Beyond Pie

It’s like pumpkin pie and pecan pie had a love child, minus the pie.

In this recipe from former Food & Wine Editor-in-Chief Dana Cowin, silky pumpkin mousse gets cozy with coffee-dipped ladyfingers in this fall-inspired version of tiramisu.

With these cheesecake bars, Food & Wine Culinary Director Justin Chapple has created the perfect fall dessert. In addition to loads of pumpkin, there’s a crust of chocolate wafer cookies and a decadent homemade caramel.

This pumpkin-centric take on classic tiramisu layers pumpkin mascarpone with Calvados-brushed gingersnap cookies to create a dessert that’s equal parts creamy and crumbly.

If you’re a pumpkin lover, you’ve likely had toasted pumpkin seeds. This version calls for tossing the seeds in butter, cinnamon, and brown sugar, making a traditionally savory snack sweet.

This take on English steamed pudding calls for a variety of flavors and spices, from dates and lemon juice to ginger and cloves.

These puddings are kind of like miniature pumpkin pies without any crust, but there’s a special addition of hot caramel cream that’s whisked into the pudding.

The spice in these cakey cookies is well balanced: they’re filled with candied ginger yet topped with a sugary glaze.

This unique tart gets its beautiful, ruby-red finish from fresh cranberries that are made into a gelée.

We know what you’re thinking: a coffee drink isn’t dessert! But this homemade PSL, topped with a mountain of whipped cream, might as well be liquid pumpkin pie. So yes, we’re counting it as dessert.

Although Barbara Lynch’s harvest mousse calls for butternut squash, you can definitely sub in pumpkin—either fresh or canned.

When pumpkin is the name of the game, go big or go home. Though these personal pumpkin spice cakes are small in size, they definitely go big in terms of flavor and decoration.

The density of this dairy-free gingerbread cake pairs perfectly with the lightness of the lemony cashew cream.

The slight tang in the caramel- cream cheese frosting gives this cake a flavor not often found in super sweet pumpkin desserts.

This chocolate panna cotta has just a hint of pumpkin, thanks to the spiced pepita brittle served on the side.

Why have one frosting when you can have two? These gluten-free pumpkin-ginger cupcakes are topped with cream cheese mascarpone frosting that’s drizzled with caramel sauce.

There are a ton of flavors going on in this cake, from cardamom to espresso, yet somehow they all work together. And they’re made even better with a cappuccino.

These silky parfaits are an instant crowd-pleaser. Make them in mini cups for individual desserts or a large bowl for a trifle-style masterpiece.

More similar to scones than cookies, these pumpkin-filled treats get their great texture from a smattering of ingredients typically found in fruitcake: dried cherries, dried currants, dried apricots, and pistachios.

This rendition of pumpkin cheesecake is elevated by the topping of pears sauteed in brown butter. The final product is rich, nutty, and of course pumpkin-y.