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Five of the Best Pumpkin Recipes to make at Home

This article is written by a student writer from the Her Campus at Suffolk chapter.

Every year once it hits September it officially becomes pumpkin season. Companies put out seasonal pumpkin products such as the pumpkin spice latte from Starbucks or the Pumpkin Cheesecake ice cream flavor from Ben & Jerry’s. Below are five recipes you can make at home to celebrate pumpkin season or enjoy year round even when pumpkin season ends.


1. Pumpkin White Hot Chocolate


(Image from Foodlion.com) 


This recipe is from the Marvelous Misadventures of a Foodie. It is perfect for those who want to enjoy a hot pumpkin drink that is not caffeinated. 



  • 3 whole cups of milk

  • 1 cup of pumpkin puree

  • 1 tsp of pumpkin pie spice 

  • 1 pinch of salt

  • 1 tsp of vanilla extract

  • 4 ounces of white chocolate

  • Whipped Cream (optional)

  • Cinnamon to top it off (optional) 



  • In a medium saucepan, heat the milk, pumpkin puree, pumpkin pie spice, salt and vanilla until the mixture begins to simmer, whisking constantly. Remove from heat.

  • Add in the chopped white chocolate and stir until it is completely melted and incorporated.

  • Pour into mugs. If desired, top with whipped cream and garnish with cinnamon.


2. Homemade Pumpkin Spice Latte


(Image from thefreshmarket.com)


This recipe is from the Food Network Kitchen. It is perfect if you don’t feel like going to Starbucks or Dunkin Donuts and spending lots of money in order to get a pumpkin spice latte. 



  • 1 cup of milk

  • 2 tablespoons of pumpkin puree

  • 1 tablespoon of sugar

  • ¼ teaspoon of pumpkin pie spice

  • ¼ teaspoon of vanilla extract

  • ¼ cup of hot espresso or strong brewed coffee

  • Whipped cream



  • Combine the milk, pumpkin puree, sugar, pumpkin pie spice, and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.

  • Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.


3. Pumpkin Pie Cannolis


(Image from delish.com)


These pumpkin pie cannolis from delish.com are a mixture of the famous desserts the pumpkin pie and the cannoli. This dessert is perfect bring to a Halloween party or make for yourself to snack on. 



  • Cooking spray, for pans

  • All-purpose flour, for rolling out dough

  • 15-oz. store-bought refrigerated pie dough

  • 2 tbsp. cinnamon-sugar

  • 2 c. ricotta

  • 1 c. pumpkin puree

  • 1 c. powdered sugar

  • 1/2 tsp. pumpkin spice

  • 1/2 tsp. vanilla

  • Pinch of salt

  • 1 c. mini chocolate chips



  • Preheat oven to 350°. Grease 2 nonsticking baking sheets with cooking spray. Tear off a large square of foil, then roll the foil into a long and tight cylinder. Repeat to make 4 cylinders total. Place 2 foil cylinders on each baking sheet and spray foil with cooking spray.

  • Onto a lightly floured surface, unroll pie crust and sprinkle all over with cinnamon-sugar. Use a 3” biscuit cutter to stamp out rounds. Wrap the rounds around the foil and pinch together the ends to shape a cannoli shell. Bake until golden and crispy, about 20 minutes. Let cool for 15 minutes before carefully removing from foil.

  • Meanwhile, in a large bowl, combine ricotta and pumpkin purée and beat until light and fluffy. Add powdered sugar, pumpkin spice, vanilla, and salt and beat until as smooth as possible. Fold in chocolate chips then transfer mixture to a large piping bag. 

  • Pipe filling into the cannoli shells and serve immediately.


4.Pumpkin Bars


(Image from foodnetwork.com)


These pumpkin bars are also from Food Network Kitchen. These bars make for great snacks for anytime in the fall.


Ingredients for Bars: 

  • 4 eggs

  • 1 2/3 cups granulated sugar

  • 1 cup vegetable oil

  • 15-ounce can pumpkin

  • 2 cups sifted all-purpose flour

  • 2 teaspoons baking powder

  • 2 teaspoons ground cinnamon

  • 1 teaspoon salt

  • 1 teaspoon baking soda



  • Preheat the oven to 350 degrees F

  • Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let them cool completely before frosting. Cut into bars.


5. Pumpkin Cinnamon Rolls

(Image from tutti-dolci.com)


This last recipe from Tutti Dolci takes longer to make, but it is well worth it once you take that first bite. There is also an option to make the rolls ahead of time and store it in the refrigerator so that you can enjoy them quicker in the morning.


Ingredients for Dough:

  • 3 1/2 cups (490 g) flour, divided

  • 1/4 tsp nutmeg

  • 1 package Red Star PLATINUM Yeast

  • 1/4 cup (48 g) sugar

  • 1/2 tsp salt

  • 1 cup (240 g) low-fat milk

  • 1/4 cup (56 g) unsalted butter, at room temperature

  • 1 large egg, at room temperature

  • 1/2 cup (120 g) pure pumpkin


Ingredients for Filling: 

  • 5 Tbsp (70 g) unsalted butter, very soft

  • 1/2 cup (90 g) light brown sugar

  • 1/2 tsp cinnamon

  • 1/8 tsp salt

Ingredients for Frosting:


  • 2 Tbsp (28 g) unsalted butter, cubed

  • 4 Tbsp (56 g) unsalted butter, at room temperature

  • 6 oz (168 g) reduced fat cream cheese, at room temperature

  • 1 tsp vanilla extract

  • 1/8 tsp salt

  • 1 1/4 cups (150 g) powdered sugar, sifted



  • Combine 2 cups (280 g) flour, nutmeg, yeast, sugar, and salt in a large mixer bowl; mix on low speed until incorporated. Heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk, butter, egg, and pumpkin to flour mixture and mix on low until combined; mix in remaining 1 1/2 cups (210 g) flour. Switch out the flat beater for a dough hook, and knead dough for 4-5 minutes, until smooth and elastic. If the dough is very sticky, add additional flour 1 tablespoon at a time while kneading, just until dough is slightly sticky.

  • Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 40 minutes. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, gently press down dough; cover and let rest 5 minutes. Spray a 13 x 9-inch baking dish (or two 9-inch round pans) with nonstick spray.

  • Turn dough out on a lightly floured board and roll into an 18 x 12-inch rectangle. Spread dough with softened butter, leaving a 1/4-inch border. Combine brown sugar, cinnamon, and salt; sprinkle over dough and press gently into dough with rolling pin. Carefully roll dough up into a tight log and pinch edges to seal (if dough starts to stick, use a bench scraper to lift dough from the board).

  • Trim off uneven ends and score dough into 12 equal slices. Use unflavored dental floss to slice dough crosswise (slip a long slice of floss under log of dough and cross on top to cut slices cleanly). Place rolls cut side up into prepared baking dish. Cover loosely with plastic and let rise in a warm place until doubled in size, about 30 minutes (If making the rolls ahead, see note below).

  • While the rolls rise, preheat oven to 350°F and make the frosting. Cook 2 tablespoons butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown. Pour brown butter into a mixer bowl and let cool to room temperature. Add butter and cream cheese, and beat until combined. Mix in vanilla and salt. Beat in powdered sugar on low speed until incorporated, then on medium speed until soft and creamy.

  • Once the rolls have doubled in size, bake for 25 to 30 minutes, or until golden. Remove from oven and place on a wire rack to cool for 20 minutes. Spread the frosting over the warm rolls before serving.

Jenna Coladarci is a freshman honors student at Suffolk University. She is from Danbury, Connecticut where she wrote for her high school newspaper for four years. All throughout her life she has dreamed of living and studying in a big and vibrant city like Boston.