Here you’ll find all the best healthy pumpkin recipes in one place! Fall is here and it’s time to enjoy all things pumpkin.
Fall is in the air! Don’t get me wrong, I loooove summer, but there is something about fall, am I right? I love the cool mornings, the crisp air and all things pumpkin. Yup, I’m that girl. I honestly love pumpkin year round, but I am definitely drawn to it more in the fall. Bring on the big sweaters and canned pumpkin recipes!
If you’re new to cooking with pumpkin, here are a few tips I’ve learned over the years that make things easier (and tastier):
Don’t forget texture: Because pumpkin puree adds a lot of moisture, it can make baked goods super tender. That’s a win for quick breads and muffins, but if you want structure (like in cookies), pair it with oat flour or a little extra protein powder to balance things out.
Canned vs. fresh pumpkin: I usually reach for canned pumpkin because it’s quick, consistent, and available year-round. Just make sure the ingredient list says 100% pumpkin and not pumpkin pie filling, which has added sugar and spices. Of course, if you’re feeling ambitious, you can also use a pie pumpkin to make your own pumpkin puree!
Balancing flavors: Pumpkin has a mild, slightly earthy flavor on its own, so it really shines when paired with warm spices like cinnamon, nutmeg, ginger, and cloves. For savory recipes, try sage, thyme, garlic, and smoked paprika.
These pumpkin spice latte overnight oats combine oats, pumpkin, espresso and cozy fall spices for an easy make-ahead breakfast. They’re packed with 28 grams of protein and taste just like fall in a jar!
This pumpkin baked oatmeal is made with oats, pumpkin, maple syrup and warm spices. It's vegan, gluten-free, easy to make and the perfect cozy fall breakfast.
Canned pumpkin, Medjool dates, coconut milk, and warm spices blended into a thick, creamy smoothie that tastes just like pumpkin pie filling. No banana, no refined sugar, and it comes together in five minutes.
Soft, fluffy, dairy-free pumpkin cinnamon rolls made with bread flour for a light bakery-style texture. Pumpkin puree keeps the crumb tender and the whole thing can be assembled the night before.
This healthy pumpkin spice latte is naturally sweetened, made with real pumpkin puree and full of cozy fall flavor. It's better than Starbucks and easy to make at home.
This creamy pumpkin pasta combines rigatoni with a brown butter and sage pumpkin sauce, Parmesan and spinach. An easy fall dinner made without heavy cream.
Add a hint of fall flavor to your next salmon dish with this baked pumpkin spice salmon! You'll love the unique combo of sweet and savoy with a hint of spice.
These pumpkin cornbread muffins are slightly sweet and moist from the pumpkin! They're the perfect side to a big bowl of cozy soup or chili. Dairy-free, egg-free, refined sugar free and made with whole grains.
This cozy Thai-inspired pumpkin curry comes together quickly, but the robust flavor makes it taste like it’s been cooking all day. It’s vegan, loaded with protein and perfect as a weeknight meal.
These black bean pumpkin burgers are made with quinoa, black beans, pureed pumpkin and pepitas. They're loaded with plant-based protein and full of flavor. Vegan and gluten-free.
These pumpkin brownies are made with almond flour, coconut sugar and pumpkin puree instead of any oil. They're rich, fudgy, super moist and absolutely delicious! Gluten-free + dairy-free.
This high-protein pumpkin ice cream is creamy, packed with pumpkin spice flavor and made with cottage cheese for an easy protein boost. It’s made in the Ninja Creami and finished with crunchy graham cracker pieces for the ultimate fall treat.
These healthy pumpkin bars are made with whole wheat flour, Greek yogurt, applesauce and studded with chocolate chips. They have less oil than traditional pumpkin bars and can easily be made vegan.
These soft pumpkin cookies are like pillowy clouds that melt in your mouth. They’re loaded with pumpkin flavor, grain-free and made without any oil! Top with frosting for a delicious treat.
This easy pumpkin icebox cake layers graham crackers with fluffy pumpkin cream and whipped topping for a no-bake dessert that tastes like pumpkin pie meets cheesecake. It’s creamy, cozy and even better after a night in the fridge!
Creamy, flavorful vegan pumpkin pie made with silken tofu and a nutty pecan oat crust. A simple, dairy-free twist on the classic pumpkin dessert that’s perfect for Thanksgiving.
Soft and chewy pumpkin oatmeal cookies made with warm spices, pumpkin puree and chocolate chips. Easy to make, naturally dairy-free and can be made vegan with one simple swap. Perfect for fall baking.
This quick and easy pumpkin butter is creamy, naturally sweetened and packed with fall flavor. Use it as a spread, topping or stir it into your oatmeal or yogurt.
Healthy pumpkin energy balls made with only 5 ingredients – dates, walnuts, almonds, pumpkin pie spice and salt. They’re perfect for on-the-go snacking!
Making homemade snacks for your four-legged friend is a breeze with this simple peanut butter dog treats recipe. Pups will love the peanut butter flavor!
Roasted pumpkin seeds are the ultimate fall snack. They’re perfectly crisp, lightly salted and so easy to make with just pumpkin seeds, oil and sea salt.
These pumpkin protein bars are vegan, gluten-free and oil-free. They make for a perfect pre or post-workout snack or grab-and-go breakfast. Each bar has less than 80 calories, 7 grams of protein and only 4 grams of sugar!
Pumpkin is a part of the squash family and is packed with great nutrition benefits. It’s low in calories, saturated fat and cholesterol. It is considered “nutrient-dense” because it has a ton of great vitamins and minerals but not a lot of calories. It’s super high in vitamin K which helps your blood clot and is great for bone health. It’s also high in beta-carotene, which is a powerful antioxidant and important for eye and immune health. Read more about the health benefits of pumpkin here.
Can I substitute pumpkin for other ingredients in baking?
Pumpkin puree can replace oil, butter, or eggs in some recipes to reduce fat and calories while adding moisture and fiber. Usually, replace 1 egg with ¼ cup pumpkin puree, or replace half the butter/oil with pumpkin.
Is pumpkin suitable for special diets?
Yes, pumpkin is naturally gluten-free, dairy-free, and vegan. It works well in paleo, vegetarian, and plant-based recipes, depending on the other ingredients used.
How do I store leftover pumpkin puree?
Transfer it to a sealed glass container and refrigerate for up to a week. You can also freeze it in silicone ice cube trays and pop out cubes whenever you need a little pumpkin for smoothies, oatmeal, or baked goods.
Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!
I just wanted the recipe in the post. The brownies with pumpkin instead of oil or butter. The almond flour and it has a great video that shows you. But it makes you ask for “where oh where is the recipe”… then it takes you to a giant ad with 5 different recipes on it that none of them are the brownie recipe in the post. 🤷♀️ 🤷♀️ 🤷♀️ That’s just not right.
Hi Martha, I’m so sorry for the inconvenience. It looks like the brownie recipe wasn’t actually linked on this page. I’ve gone ahead and added it, and you can also find it directly here: Pumpkin Brownies. Thanks for letting me know!
I made the pumpkin smoothie. I altered the recipe slightly by adding 2 more incredients; 1/2 teaspoon pure maple syrup, and 4 pecan halves. I love anything pumpkin, and enjoyed this smoothy! Thank you. Great recipes!!
Thank you very much for all the pumpkin recipes. I have been collecting pumpkin recipes for a long time but they were not the healthy kind. I am soo glad to have healthy pumpkin recipes. Thank you again.
Thank you so so much for these amazing pumpkin recipes! I am discovering you for the first time and I am very excited to explore your page. I am sensitive to eggs and almonds and so many of these recipes will work for me and my Type 1 diabetic and celiacs twins!
Goodness I had no idea you had so many pumpkin recipes on your site! I’ve made several…I love your pumpkin protein bars; I need to make those again soon! 🙂
I just wanted the recipe in the post. The brownies with pumpkin instead of oil or butter. The almond flour and it has a great video that shows you. But it makes you ask for “where oh where is the recipe”… then it takes you to a giant ad with 5 different recipes on it that none of them are the brownie recipe in the post. 🤷♀️ 🤷♀️ 🤷♀️ That’s just not right.
Hi Martha, I’m so sorry for the inconvenience. It looks like the brownie recipe wasn’t actually linked on this page. I’ve gone ahead and added it, and you can also find it directly here: Pumpkin Brownies. Thanks for letting me know!
Very Good collection of pumpkin recipe. Liked your collection and bookmarking it. Will surely try some.
I made the pumpkin smoothie. I altered the recipe slightly by adding 2 more incredients; 1/2 teaspoon pure maple syrup, and 4 pecan halves. I love anything pumpkin, and enjoyed this smoothy! Thank you. Great recipes!!
Thank you very much for all the pumpkin recipes. I have been collecting pumpkin recipes for a long time but they were not the healthy kind. I am soo glad to have healthy pumpkin recipes. Thank you again.
Thank you so so much for these amazing pumpkin recipes! I am discovering you for the first time and I am very excited to explore your page. I am sensitive to eggs and almonds and so many of these recipes will work for me and my Type 1 diabetic and celiacs twins!
Omg these are all amazing! Can’t wait to try them as I get ready for Fall! Thanks for all your hard work!
Goodness I had no idea you had so many pumpkin recipes on your site! I’ve made several…I love your pumpkin protein bars; I need to make those again soon! 🙂