Pumpkin Archives - The Slow Roasted Italian

Pumpkin Roll Cake with Cream Cheese Filling Recipe + Video

Donna Elick — Tue, 11 Nov 2025 10:05:00 +0000

Pumpkin Roll Cake is a showstopper for any holiday meal… or just when you want something different from the usual fall desserts. With a gorgeous spiral shape and plenty of cream cheese frosting throughout, you get a perfectly balanced bite no matter where you dig in! This classic pumpkin roll recipe is a must!

I’m all about this pumpkin cake roll. Not only is it loaded with delicious pumpkin flavor, but it’s a must-make for pumpkin season. It’s SUCH an easy recipe that any home cook can make.

I’ve been making this moist pumpkin cake for years, and it literally never gets old. Out of all the pumpkin recipes on the site, this one is at the top of my list.

All you have to do to get started is follow the simple tips on the recipe card below!

Pumpkin Roll Cake

A pumpkin spice roll cake is a wonderful alternative to a traditional pie. It has all the classic flavors you love, but it’s wrapped around a rich cream cheese filling too!

You may be nervous to take on this kind of dessert, but it’s really quite simple. All you need are the right tools and a little bit of patience.

Does autumn mean “pumpkin spice everything” to you?

Then you’ll love the seasonal flavors incorporated in these snickerdoodle cookies, no bake pumpkin cheesecake, or ooey gooey bombs.

I even have a New York cheesecake recipe if you’re craving something truly decadent!

Recipe Video

Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.

To see us make this pumpkin swiss roll recipe from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

All-purpose Flour – Nothing fancy for this pumpkin roll cake recipe! Feel free to use your favorite 1:1 GF flour mixture instead to make this pumpkin cake roll batter.
Sugar – Use granulated sugar in the batter and powdered sugar in the filling, plus extra for dusting on top.
Pumpkin Purée – Read that label carefully! You want plain, pure pumpkin puree — not pie filling with extra sweeteners and spices.

And if you’ve got pie pumpkins hanging around, feel free to make homemade pumpkin puree from scratch! They’re a great addition to make a perfect pumpkin roll.
Baking Soda – Be sure it’s active so your cake rises properly. Add some to a small bowl, then pour in a few drops of vinegar.

If it bubbles and fizzes right away, you’re good to go! If not, you’ll need to grab a new box.
Spices – Ground cinnamon, nutmeg, and ginger add plenty of warm fall flavor to your pumpkin spice roll cake. In a pinch, swap all three for 1 teaspoon pumpkin pie spice.
Cream Cheese & Butter – Use both to make the cream cheese mixture. The butter gives it a more spreadable consistency so you don’t tear the cake while smoothing it out.

Tips and Tricks to Make a Perfect Pumpkin Swiss Roll

Spray the pan first with cooking spray/ non-stick spray.

This prevents the sheet of parchment paper from sliding around when you pour in the pumpkin swill roll batter.

Use room temperature ingredients.

Allow the eggs to rest on the counter for about 30 minutes before you get started. They’ll incorporate more evenly into the batter and give the cake a fluffier texture.

You’ll also want to soften the cream cheese and butter — that takes about the same amount of time, depending on how warm your kitchen is.

Take your time when rolling and watch the edges so they stay even.

The cake is more pliable when hot, so you’ll need to shape it right out of the oven. Be sure to use a clean towel or parchment so the cake doesn’t stick to itself.

Once it cools in this shape, you can unroll it to add the filling and reshape it without any breaks!

Create perfect slices.

Unflavored dental floss glides cleanly through the pumpkin roll cake without squishing like a knife might.

If you don’t have any, be sure to use a large knife that is very sharp — you want to press down in one motion, not saw back and forth.

Prep Ahead

Soften butter and cream cheese
Bring eggs to room temp
Preheat oven to 375°F
Line pan with parchment

Kitchen Tools You Will Need

Jelly Roll Pan – I use a 15×10, which is typically the standard size, to make this pumpkin roll cake recipe.
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Wire Rack – Great for cooling all kinds of baked goods.
Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.
Offset Spatula – This spatula has so many uses and is perfect for smoothing the filling onto the cake.

Serving Suggestions

I like to dust my pumpkin roll cake with powdered sugar, but you could serve it plain or add some more decadent garnishes.

Make extra frosting to pipe around the sides, or drizzle with melted chocolate or caramel sauce.

You could even sprinkle the top with toasted nuts or candy pieces, or make decorations to really put it over the top!

Storing and Freezing Pumpkin Spice Roll Cake

Once sliced, leftover pumpkin roll cake will last for up to 5 days in the refrigerator. Be sure to store the rolled cake in an airtight container.

You can also freeze this pumpkin cake recipe whole for up to a month, then thaw it in the refrigerator overnight. Wrap it tightly in multiple layers of plastic to prevent it from drying out.

Easy Pumpkin Roll Recipe FAQ

What’s the best way to soften cream cheese?

On the counter is the preferred method so the texture is consistent. It takes about 30 to 45 minutes to soften, so keep an eye on the clock.

If you forgot, don’t worry! You can unwrap the block, place it on a heat-safe plate, and microwave for 20 to 30 seconds at 50% power.

Can I use a different frosting?

Sure! Avoid anything overly sweet, and you’ll have better luck with something a bit sturdier in consistency.

A vanilla whipped cream frosting is great for a lighter option, or try my fluffy chocolate buttercream for a different flavor. Caramel frosting would probably be tasty too!

Can I make a pumpkin swiss roll ahead of time?

You sure can! Between baking, rolling, and chilling, this pumpkin swiss roll recipe already takes several hours to make.

I highly recommend preparing this a day or two in advance if you’ll be serving it at a holiday meal. Keep it whole and slice just before serving.

Enjoy!

With love, from our simple kitchen to yours.

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Other Cake Recipes

Chocolate Fudge Cake

Caramel Glazed Apple Bundt Cake

Red Velvet Christmas Cake

Chocolate Peanut Butter Poke Cake

Pumpkin Roll Cake with Cream Cheese Filling Recipe + Video

Pumpkin Roll Cake is a showstopper for any holiday meal… or just when you want something different from the usual fall desserts.

Course Dessert

Cuisine American

Method Oven

Prep Time 25

Cook Time 15

cooling and chilling time 2 30

Total Time 3 10

Servings

Calories 238cal

Author Donna Elick

Ingredients

3 large eggs
1 cup granulated sugar
3/4 cup all-purpose flour
2/3 cup pumpkin puree not pumpkin pie filling
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
powdered sugar for dusting

Filling

8 ounces cream cheese softened
2 tablespoons butter softened
1 cup powdered sugar
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 375°F.
Line a 15”x10” jelly roll pan with parchment paper, set aside.
In a medium bowl whisk together your eggs, sugar, flour, pumpkin, baking soda, cinnamon, nutmeg, and ginger until no lumps remain.
Pour the batter into your prepared baking pan and spread it out to the sides.
Bake for about 10-15 minutes or until the top springs back when touched, remove from oven.
Liberally sprinkle the hot cake with powdered sugar. Place a tea towel that is slightly larger than your cake over top. Top with a cooling rack or larger baking sheet on top of that. Hold the stack together firmly and flip the cake over onto the cooling rack. Remove the parchment paper.
While the cake is still hot, fold the towel over the short edge of the cake. Slowly roll up your cake (with the tea towel inside) and leave it rolled until it is completely cooled about 1-1 1/2 hours.
Meanwhile to make your filling beat your cream cheese in a medium bowl until it is light and fluffy.
Add your butter, powdered sugar and vanilla and continue to beat until smooth, set aside.
Carefully unroll your cooled cake roll, remove the towel and spread your filling all over the surface of the cake. Then roll the cake back up tightly. Wrap the cake in plastic wrap and refrigerate until chilled, about 1 hour.

Video

Nutrition

Originally published November 2017, updated and republished November 2025

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The post Pumpkin Roll Cake with Cream Cheese Filling Recipe + Video appeared first on The Slow Roasted Italian.

Easy Pumpkin Pasta Sauce with Rigatoni Recipe

Donna Elick — Sat, 08 Nov 2025 10:05:00 +0000

This Pumpkin Pasta Sauce is a lighter alternative to recipes with heavy cream. It comes together with simple, fresh ingredients and a can of pumpkin purée for a simple, elevated meal. Make this pumpkin sauce for pasta in just 20 minutes! You’ll love the pumpkin flavor.

Savory dishes like this are a real treat for your taste buds. I love how simple and easy the delicious sauce is to make – even picky eaters like it!

It’s always on my list of recipes during pumpkin season, but you can easily make this creamy pumpkin pasta sauce recipe anytime that you want.

All you need is some cooked pasta (honestly, any type of pasta will work), the ingredients listed below on the recipe card to make the creamy pumpkin sauce, and a little bit of time.

It has the best texture, all the flavors of fall, and is so much better than anything you’d find in a jar at the grocery store.

When you want to make a new, delicious food full of different flavors, keep this creamy pumpkin pasta recipe handy! It’s the perfect way to enjoy all that fall has to offer!

Pumpkin Pasta Sauce

If you think pumpkin is just for desserts, wait until you try this recipe! Savory, creamy, and a great alternative to the usual macaroni and cheese, pasta with pumpkin sauce is easy to make in just 20 minutes.

Plus, the pumpkin sauce is made with simple ingredients that are budget-friendly and easy to find in any local store.

Everyone should have an easy pasta dish on rotation, and I’ve got plenty to choose from!

Whether it’s broccoli mac and cheese, a skillet lasagna, or the internet-famous feta pasta bake, there’s sure to be something your family will love.

Ingredient Notes and Substitutions

Pumpkin Purée – You want canned pumpkin purée, not pie filling, without any added spices or sugar for this pumpkin sauce recipe.

You could also use homemade purée or puréed butternut squash instead. Butternut squash pasta sauce will have similar flavors to using real pumpkin.
Rigatoni Pasta – Rotini, cavatappi, bowtie, and even medium shells are also great options when making pasta with pumpkin sauce.

It’s important to have nooks and crannies to grab hold of all that creamy goodness! Just pick your favorite pasta and enjoy.
Milk – I like to use this instead of heavy cream for a lighter pumpkin sauce, but feel free to use half & half for a richer version.
Cream Cheese – Here’s where we make up for the body and richness by using milk! Be sure to soften it first to avoid a lumpy sauce.
Butter & Flour – Use this simple combo to make the roux, which helps thicken the creamy sauce. Regular AP flour is perfect for the job!
Seasonings – Cinnamon brings out the warmth in the pumpkin, while fresh sage leaves and thyme perfectly complement the flavor!

If you need to use dried herbs, reduce the amounts to ½ or ¾ teaspoon of each.

Tips and Tricks to Make Perfect Pumpkin Sauce

Add enough salt to the pasta water.

Your pot of water should always “taste like the ocean” to give your dish plenty of flavor.

The salt also reduces the amount of starch released by the noodles, so they are far less likely to stick together.

Use room temperature ingredients.

Let the milk and cream cheese warm on the counter for about 30 minutes before you get started.

This will prevent lumps and help the pumpkin pasta sauce come together smoothly.

Keep the heat below medium.

Any higher, and the sauce is likely to scald — making it taste bitter and causing the milk to curdle.

Prep Ahead

Bring milk and cream cheese to room temp
Mince garlic and herbs
Grate parmesan for serving

Kitchen Tools You Will Need

Medium Saucepan – Heats evenly and is easy to clean too.
Large Pot and Strainer for the pasta
Whisk – These have held up for over 10 years and are still as good as the day I bought them.
Cheese Grater – Fresh parmesan makes this recipe even better!

Serving Suggestions

Jazz up this dish with some sauteed mushrooms, toasted pecans, or greens like kale or spinach.

Chopped rotisserie chicken, leftover turkey, or poultry sausage is a great way to make your pumpkin pasta sauce more filling.

You could also use the sauce for veggie lasagna in place of marinara, or simply drizzle some over your favorite roasted vegetables.

Pumpkin Sauce for Pasta FAQ

Can I double the recipe?

As long as your pan is big enough, you can even triple pumpkin sauce for pasta!

I recommend a Dutch Oven or Heavy Bottom Skillet at that point to ensure that everything cooks evenly and the cream cheese melts down nice and smooth.

How do you thicken pumpkin pasta sauce?

The sauce should naturally thicken as it simmers, thanks to the roux. It will also thicken a bit more after you stir in the cream cheese.

Use a flour or cornstarch slurry to thicken it up a bit more if needed, or use half-and-half the next time you make it.

And if it’s too thick, simply thin it out with more milk or some reserved pasta water.

Can I make just the sauce ahead of time?

You bet! Let it cool and refrigerate for up to 3 days in an airtight container.

Then, toss it with freshly cooked noodles when you’re ready to serve your pumpkin sauce pasta. It should warm right up without needing to heat the sauce separately!

Storing and Reheating Pasta with Pumpkin Sauce

Leftovers should be good for 3 to 4 days when kept in an airtight container. For best results, I recommend enjoying pumpkin sauce pasta within a day or so since the texture can change over time.

Reheat this dish on the stove with a splash of milk for added moisture. Stir frequently until it is evenly warmed throughout.

You can also save some of the starchy water before draining off the rigatoni and use that to loosen up leftovers. Just ladle out a cup or so and keep it in the refrigerator in a sealed jar or container.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Recipes

Best Ever Taco Pasta Salad (Easy 25-Minute Recipe)

Easy Greek Spaghetti Pasta Salad (30-Minute Recipe)

Hawaiian Tortellini Salad

One Pot Chicken Rigatoni (Easy Pasta Recipe) + Video

Easy Pumpkin Pasta Sauce with Rigatoni Recipe

This Pumpkin Pasta Sauce is a lighter alternative to recipes with heavy cream. It comes together with simple ingredients in just 20 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 685cal

Author Donna Elick

Ingredients

1 pound rigatoni pasta
2 tablespoons butter
2 tablespoons all purpose flour
3 cloves garlic minced
2 cups whole milk
1 cup pumpkin puree not pie filling
4 ounces cream cheese
2 teaspoons minced fresh sage
2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
Optional: 1 cup shaved parmesan for serving

Instructions

Prepare the pasta as directed on the package. Drain and set aside.
In a small saucepan, melt the butter and whisk in the flour until fully combined. Cook for 1 minute, whisking constantly. Add the garlic and continue cooking for one minute.
Slowly pour in the milk, ½ cup at a time whisking constantly until each addition is fully incorporated.
Once all the milk is added, continue cooking until thick and bubbly. About 5-10 minutes
Turn off the heat, and stir in the pumpkin, cream cheese, sage, thyme, salt, cinnamon and pepper until the cream cheese has melted and the mixture is smooth.
Pour desired amount of sauce over the prepared pasta, top with parmesan cheese and serve.

Nutrition

Originally published August 2021,updated and republished November 2025

The post Easy Pumpkin Pasta Sauce with Rigatoni Recipe appeared first on The Slow Roasted Italian.

Soft & Chewy Pumpkin Oatmeal Cookies (W/ White Chocolate)

Donna Elick — Thu, 06 Nov 2025 10:05:00 +0000

These perfectly soft Pumpkin Oatmeal Cookies are full of sweet white chocolate chips, tender oats, and plenty of pumpkin-tastic flavor! This fall update on a classic is easy to make and even easier to eat! Hide a few for yourself because these will go FAST!! Oatmeal pumpkin cookies are the ultimate addition to any autumnal dessert spread.

Who loves pumpkin flavor?! You don’t have to wait until pumpkin season to make this cakey cookie recipe! It’s literally the perfect cookie.

The chewy texture will have you thinking it’s a regular oatmeal cookie, but then that pop of pumpkin flavor will hit you hard!

This could even be a breakfast cookie to enjoy with a hot cup of coffee – because one of the perfect of being an adult is eating your dessert first thing in the morning.

You choose when you want to eat these pumpkin treats because why not? That’s what easy cookies are all about.

I’ve always been a fan of fall flavors, and these cookies take that taste to the next level. While it might be the perfect fall cookie recipe, it really is a great addition to any time of year.

You can whip up these perfect cookies using simple ingredients and share these chewy pumpkin cookies with family and friends.

Because when you have pumpkin cookie recipes that are this good, don’t keep it to yourself! They have the best flavor, and bake to be perfectly golden brown.

The cozy fall spices add a great flavor for making this pumpkin spice oatmeal cookies really stand out!

Pumpkin Oatmeal Cookies

I have to say, there’s something special about fall. The air is crisper, the leaves start to turn, and the holiday season is about to begin.

I also love easing back into the back-to-school routine with Munchkin.

Another thing I love about fall is the explosion of pumpkin-flavored everything!

I have a ton of pumpkin recipes up on the site… some faves include my 2 Ingredient Pumpkin Bread, a Pumpkin Milkshake, and this fun Pumpkin Roll Cake.

I’m adding to that list with these pumpkin oatmeal cookies with white chocolate chips! Trust me… they’re just as delicious as they sound!

Ingredient Notes and Substitutions

Pumpkin Purée – Make sure to grab pure pumpkin puree, not pumpkin pie filling!!

Most filling brands will add sugar, spices, and other ingredients that just aren’t needed for your oatmeal pumpkin cookies.

You can make your own homemade pumpkin puree or buy it from the store.
Sugar – You’ll need both white and brown sugar! I love using brown sugar in cookies as it pretty much guarantees super soft and chewy results!
Flour – All-purpose is best! It’s also the easiest to find. If you’re gluten-free, you could try subbing in your favorite GF option, but I haven’t tried it myself.
Oats – Opt for quick cooking oats instead of old fashioned oats for your pumpkin white chocolate chip cookies. I explain why more in-depth below!
White Chocolate Chips – I love the combination of white chocolate, pumpkins, and oats!

That said you could also use milk or dark chocolate chips in these pumpkin oatmeal cookies instead if you’d like. There’s nothing like delicious pumpkin chocolate chip cookies!
Spices and Seasonings – A dash of ground cinnamon and pumpkin pie spice or pumpkin spice seasoning is all the extra flavor you’ll need for these chewy pumpkin oatmeal cookies!

Tips for Making Oatmeal Pumpkin Cookies

No pumpkin pie spice? No problem!

You should be able to find this spice blend at your local supermarket. If you can’t (or don’t feel like running out to the store), you can easily whip up your own.

I definitely don’t recommend skipping it for this pumpkin white chocolate chip cookies recipe!

All you have to do is combine equal amounts of ground cinnamon, ground nutmeg, ground ginger, and ground allspice in a small bowl, and voila!

Quick oats are your best bet.

Again, you really need to use quick oats instead of old-fashioned for your white chocolate chip pumpkin cookies.

They’ll give you the texture that you’re looking for, without the extra chewiness that comes along with old-fashioned oats.

I know what you’re thinking… you want your cookies to be chewy! But, there’s a fine line between a chewy cookie and a tough cookie. Quick oats are best. Trust me!

Give your cookies a fun twist.

You could swap the chocolate for nuts like pecans, or use both for an even more uniquely fall flavor. Dried cranberries are another fun option!

You may also consider sprinkling a bit of sea salt on top of your pumpkin oatmeal cookies before baking. It’s a small add-on that tastes incredible!

Storing and Freezing Pumpkin White Chocolate Chip Cookies

Store any leftover cookies in an airtight container at room temperature for up to 5 days.

You can extend their shelf life by a few more days when you keep them in the fridge.

If you want to enjoy your white chocolate chip pumpkin cookies later, I recommend freezing the dough.

It can be frozen for up to 3 months when properly stored in an airtight container.

Kitchen Tools You Will Need

Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good baking pan will last for years.
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
2 Tablespoon Scoop – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
Wire Rack – Great for cooling all kinds of baked goods.
Medium cookie scoop – Optional, but the easiest way to make uniformly sized cookies.

Pumpkin Oatmeal Cookies FAQ

Why do my oatmeal cookies get hard?

Overmixing the batter and overbaking are the most common reasons.

Mix the batter until just combined and keep a watchful eye on the oven as your oatmeal pumpkin cookies bake. You should get soft and chewy results every time!

Why are my oatmeal cookies gummy?

Too many eggs are usually the culprit! That’s why I’m only using 1 large egg yolk for this pumpkin oatmeal cookies recipe. Anything more (or less) and the texture will be totally off.

How do I keep my pumpkin white chocolate chip cookies from spreading?

If spreading is a real concern — although it shouldn’t happen too much if you follow my recipe closely — you can chill the cookie dough for about 30 minutes before baking.

This extra step allows the oats to soak in any excess moisture that causes the dough to spread as it bakes.

Enjoy!

With love, from our simple kitchen to yours.

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Other Delicious Pumpkin Recipes

Easy Pumpkin Coffee Cake

Pumpkin Chocolate Chip Bread (3 Ingredients)

Pumpkin Pie Bombs (Pumpkin Stuffed Rolls Recipe)

Pumpkin Snickerdoodles

Soft & Chewy Pumpkin Oatmeal Cookies (W/ White Chocolate)

Soft and chewy Pumpkin Oatmeal Cookies are perfect for the fall season! Full of sweet white chocolate chips, this recipe is a must-try!!

Course Dessert

Cuisine American

Method Oven

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 154cal

Author Donna Elick

Ingredients

1/2 cup unsalted butter melted
1/2 cup white granulated sugar
1/2 cup packed light brown sugar
1/4 cup pumpkin puree not pumpkin pie filling
1 large egg yolk
1 tablespoon pure vanilla extract
1 1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
1 cup quick oats
1 cup white chocolate chips divided
sea salt to garnish optional

Instructions

Preheat and Prepare: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Mix the Wet Ingredients: In a medium-sized mixing bowl, combine the melted butter, white sugar, and brown sugar. Add the pumpkin puree, egg yolk, and vanilla extract. Mix until well combined.
Incorporate the Dry Ingredients: Stir in the flour, baking soda, salt, cinnamon, and pumpkin pie spice until the mixture forms a smooth cookie dough.
Add Mix-ins: Fold in the quick oats and about 1/2 cup of the white chocolate chips.
Form Cookie Dough Balls: Use a 2-tablespoon cookie scoop or a spoon to create cookie dough balls. Place them about 2 inches apart on the prepared baking sheet.
Baking: Bake the cookies for 15 minutes or until the edges begin to brown.
Top with Chocolate Chips: Remove the cookies from the oven and press extra white chocolate chips on top while they're still warm.
Cool and Enjoy: Let the cookies cool on the baking sheet for 8 minutes, then transfer them to a cooling rack.

Notes

These cookies can be stored at room temperature in an airtight container for up to 5 days.

If you have leftover cookie dough, it can be frozen in an airtight container for up to 3 months.

For a different twist, swap the white chocolate chips for pecans or add pecans on top for another delightful fall flavor.

To enhance the flavor, consider sprinkling a bit of sea salt on top before baking. It’s a fun addition that tastes amazing!

To freeze the baked cookies: store in an airtight container (or ziptop freezer bag) for up to 2-3 months. Thaw them at room temperature before serving.

Substitute for pumpkin pie spice: mix equal amounts of ground cinnamon, ground nutmeg, ground ginger, and ground allspice. Use 1/4 teaspoon of the mixture for this recipe.

Nutrition

Originally Published November 2023, updated and republished November 2025

The post Soft & Chewy Pumpkin Oatmeal Cookies (W/ White Chocolate) appeared first on The Slow Roasted Italian.

Easy No Bake Pumpkin Cheesecake Dessert Recipe

Donna Elick — Tue, 04 Nov 2025 10:05:00 +0000

This no bake pumpkin cheesecake is silky smooth and captures your favorite fall flavors. Prep it in 20 minutes, then chill overnight to set!

Everyone should have an easy pumpkin cheesecake recipe on hand, and this one is definitely my favorite. Not only does it come together quickly, but there’s no oven required!

Sweet, creamy filling and a tender crust combine into one irresistible bite that will impress even the pickiest of guests. Follow the simple steps on the recipe card below to get started!

Craving more of those delicious fall flavors? Try my layered pecan pie, ooey gooey bombs, or a slab pie that’s the perfect finger food dessert.

And when you want cheesecake without the seasonal twist, our 3 Ingredient No Bake Cheesecake is the classic, foolproof version you’ll make on repeat! No oven, no stress, just delicious cheesecake.

You’re going to love this pumpkin flavor! I love making this no bake cheesecake recipe during the fall months, but who says that you have to wait to make this perfect pumpkin dessert?

With no bake time needed, this easy cheesecake will be in your belly in no time at all!

I’m obsessed with the creamy pumpkin filling – and I love that it’s the perfect make ahead dessert.

You can easily add this to your list of favorite pumpkin recipes or have it on the dessert table for Thanksgiving dinner.

The hardest part of this creamy dessert is not eating the entire thing!

Each bite has the perfect amount of pumpkin flavor, paired with a delicious graham crust.

Out of all the cheesecake recipes that I make, the pumpkin spice flavors have this classic pumpkin cheesecake high on my list!

No Bake Pumpkin Cheesecake – Tips and Tricks

Soften cream cheese quickly. If you forgot to set it on the counter beforehand to get to room temperature, unwrap each block and place them on a heat-safe plate.

Microwave at 50% power for about 30 seconds.
Puree vs filling. Pay close attention to the label to ensure you grab the right can! Pie filling has added sugar and spices, so you’ll want plain pumpkin puree for this recipe instead.
Can’t find graham cracker crumbs? Create your own crumbs by pulsing a few full graham crackers in a food processor until you get a wet sand texture.

You could also use crushed Biscoff cookies, gingersnap cookies for a delicious gingersnap crust, or other crushed cookies to make the pie crust.

You’ll pulse the cookie crumbs and combine with the melted butter just like you would for a graham cracker crust.

If you don’t want to make your own crust, you can buy one from the store, too. I made my own the first time, but it’s a time saver to buy it from the store, too.

I just find the graham cracker mixture a fast and simple option that pairs perfectly with this no bake pumpkin pie cheesecake.
Tip for easy slicing: Run a large, sharp knife under hot water, then dry completely.

This will allow it to glide easily through the creamy pumpkin cheesecake filling for even slices with perfectly clean edges.

Garnish Ideas

You can never go wrong with a few simple swirls of homemade whipped cream. You can also buy Cool Whip or whipped topping from the store!

Add a light dusting of ground cinnamon over the top for simple elegance or press ginger snap cookie pieces into each swirl to create a stunning display.

Drizzling some maple syrup on top of this perfect fall dessert offers a simple pop of sweetness.

Sprinkling some of the leftover cookie crust on top of this good cheesecake can add a pop of crunch and flavor!

To make this no bake pumpkin cheesecake extra decadent, drizzle caramel sauce into the center just before serving so it drips down the sides of each slice!

FAQ – Common Recipe Questions

What is pumpkin pie spice?

It’s simply a ready-made blend of warm spices to create that classic fall flavor.

If you don’t have any on hand, you can make your own by combining a few individual spices. Store leftover mixture in a jar in the pantry for later.

3 tablespoons cinnamon
2 teaspoons nutmeg
2 teaspoons ginger
1 teaspoon allspice
1 teaspoon cloves

Can I make this dessert ahead of time?

Absolutely! Since it needs plenty of time to set, it’s never a bad idea to start it the day before you will need it.

However, you could easily prepare this a few days in advance. I do recommend covering it well so it doesn’t absorb any odors from the refrigerator.

How should I store pumpkin no bake cheesecake?

Cover the dessert tightly or transfer to an airtight container and refrigerate for up to 5 days.

You can also freeze it for later use if you prefer. Wrap the entire cake or individual slices in a layer of plastic wrap and aluminum foil and use within one month for best results.

To thaw, place in the refrigerator overnight or on the counter for several hours before serving.

Enjoy!

With love, from our simple kitchen to yours.

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Other No Bake Cheesecake Recipes

No Bake Oreo Cheesecake

Reese’s No Bake Cheesecake

Monster Cheesecake Recipe (No-Bake)

Peppermint Cheesecake (No Bake Recipe)

Easy No Bake Pumpkin Cheesecake Dessert Recipe

This no bake pumpkin cheesecake is silky smooth and captures your favorite fall flavors. Prep it in 20 minutes, then chill overnight to set!

Course Dessert

Cuisine American

Prep Time 20

Total Time 8 20

Servings slices

Calories 497cal

Author Donna Elick

Ingredients

Crust

1 3/4 cups graham cracker crumbs
5 tablespoons unsalted butter melted
2 tablespoons brown sugar lightly packed
1 teaspoon cinnamon
1 teaspoon nutmeg

Cheesecake Filling

3/4 cup heavy cream cold
16 ounces cream cheese 2 blocks, softened
8 ounce can pumpkin puree
3/4 cup powdered sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon sea salt

Instructions

To prepare the crust, mix the graham cracker crumbs, brown sugar, cinnamon, and nutmeg until well combined.
Create a small hole in the centre and add the melted butter. Stir well to combine.
Pour the mixture into a 9-inch springform pan, and pack tightly. You can use a flat bottom measuring cup.
In a medium bowl with a hand mixer, whisk the whipping cream into stiff peaks and set aside. This should only take 3-4 minutes.
In a large bowl beat the cream cheese until smooth.
Add in the pumpkin puree and beat again until smooth and no lumps.
Slowly to start, beat in the powdered sugar, pumpkin spice, vanilla and sea salt until well mixed.
Slowly fold in the whipped cream, being careful not to lose all the air.
Pour the filling on the crust and try to create a smooth even top layer. If you have a dough scraper you can get a nice clean surface by running it in circles inside the pan. Refrigerate at least 8 hours or overnight. You may want to add parchment paper underneath for easy clean up later.
Slide a knife along the edges to loosen the crust and remove the cheesecake from the springform pan.
Cut into 8 pieces. Serve with whipped cream (optional).
Enjoy.

Nutrition

Originally published September 2021, updated and republished November 2025

The post Easy No Bake Pumpkin Cheesecake Dessert Recipe appeared first on The Slow Roasted Italian.

Pumpkin Scone Starbucks Copycat Recipe

Donna Elick — Sun, 02 Nov 2025 10:05:00 +0000

My Pumpkin Scone Starbucks copycat is moist, tender, and perfectly flaky! Absolutely bursting with pumpkin pie flavors, it’s topped with a pumpkin sugar glaze to boot. Once you make this drool-worthy recipe for pumpkin scones from Starbucks, you’ll want to make them all the time!! One of my favorite pumpkin spice desserts!

It’s that time of year when all anyone can think about is pumpkin pie spice, pumpkin pie lattes, and all things flavored and scented like pumpkin. (me, included!)

This is why I keep this copycat Starbucks pumpkin scone recipe handy so that I can whip up these pumpkin treats when the time is right.

To me, pumpkin season should be celebrated all year long, but I have to admit that there is something special about making these flaky scones something to look forward to once a year…

The soft scones paired with a hot cup of coffee are just about the perfect way to start a fall morning.

And if you don’t have a local Starbucks near you, no stress! You’re going to learn how to make this copycat recipe right in your own kitchen.

That’s the real treat – not having to get into the car to get this perfect fall treat!

To learn how to make these delicious scones, be sure to check out the printable recipe card below! They really do taste just like the real thing.

Pumpkin Scone Starbucks

I always really enjoyed a good pumpkin scone from Starbucks when it was on the menu — and was pretty bummed when they removed it!

Well, what’s a food blogger to do when her favorite coffee shop no longer carries one of her favorite treats? She makes them from scratch at home, of course!!

I’m so happy with how my Starbucks pumpkin scone recipe came out that I had to share it with all of you! It basically tastes like pumpkin pie in scone form with a double dose of glaze on top.

For a savory scone worth making just as often as this sweet one, our Air Fryer Cheese Scone is our personal favorite!

This isn’t my first Starbucks copycat! Don’t forget to try my coffee cake, Iced Cinnamon Dolce Latte, brownies, and lemon loaf recipes too.

It definitely isn’t my first pumpkin recipe either! Find all of my favorites here.

Ingredient Notes and Substitutions

All-Purpose Flour – The base of our scones! Flour provides structure and texture.

You can use whole wheat flour or even your favorite gluten-free option, but keep in mind that the taste and texture may differ a bit.
Granulated Sugar – Adds sweetness and helps with browning.
Baking Powder – Our leavening agent — baking powder gives the Starbucks pumpkin scones lift and causes them to rise.
Butter – You need unsalted butter that’s cold and cubed for the flakiest, most tender texture.
Pumpkin Purée – Here’s where most of our pumpkin flavor comes from! Make sure you grab pumpkin purée, not pumpkin pie filling.

The latter is full of sugar and other things that we don’t need here!
Milk – Adds moisture to the scone batter and helps bind the ingredients together.
Seasonings – I’m using salt, cinnamon, nutmeg, cloves, and ginger for the scones themselves, plus the same for the pumpkin glaze.

These classic pumpkin pie spices provide a warm and cozy flavor you know and love! By the way, you can always adjust the amount of spices according to your taste preferences if you need to.
Sugar Glaze – Powdered sugar, cream, and vanilla extract are all you need to make the sweet vanilla glaze.
Pumpkin Glaze – Here, you’ll use the seasonings I mentioned above, plus some more pumpkin purée, powdered sugar, and half-and-half or cream.

Tips and Tricks to Make Perfect Homemade Pumpkin Scones

Cold ingredients are key.

Before you get started on your pumpkin scone Starbucks copycat, make sure that the butter is very cold and cubed. This is essential for creating the flakiest texture!

You may also want to take the time to chill the finished dough for about 15 minutes before cutting and baking. This will help the butter firm back up and prevent the scones from spreading.

Use your fingers to cut the butter.

The butter contributes a lot to the final texture of your scones — so much so, it deserves two tips!

Use your fingertips to incorporate it into the dry ingredients. This will keep the gluten from overdeveloping (often caused by overmixing), and give you a more tender crumb!

If you don’t want to get your hands dirty, you can always use a pastry cutter instead.

Check for doneness after 15 minutes.

So your Starbucks pumpkin scones don’t burn! You’ll be able to tell they’re done when the tops are golden brown and a toothpick inserted into the center comes out clean.

That said, all ovens vary, so your scones may need the full 18 minutes… so definitely make sure to double-check with that toothpick!

Fun modifications to try!

There are tons of ways to make this recipe for pumpkin scones from Starbucks your own.

You could make mini scones by cutting the dough into smaller triangles — be sure to adjust the baking time accordingly! These would be so fun for brunch.

Try experimenting with different glaze flavors too. You can add extracts like almond, maple, or orange to the sugar glaze in particular.

Some chopped walnuts or pecans in the dough will add crunch and flavor. Or, sprinkle some cinnamon sugar on top before baking for a sweet touch!

Prep Ahead

Preheat your oven to 400°F
Line baking sheet with parchment
Sift the powdered sugar
Make the sugar and pumpkin glazes

Kitchen Tools You Will Need

Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
Pastry Cutter to cut the butter.
Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
Wire Rack – Great for cooling all kinds of baked goods.

Serving Suggestions

Serve your Starbucks pumpkin scones as soon as you finish decorating! They pair so well with a warm maple latte, a cup of hot apple cider, or simply with some coffee or tea.

Hoping for something a bit more indulgent? Try them with a side of pumpkin butter or cream cheese frosting!

These scones would also be super tasty with a dollop of homemade maple whipped cream on top of the scones or a scoop of vanilla ice cream for a decadent dessert.

And finally, for a festive twist, try sprinkling some orange zest on top of the glazes for a burst of extra citrus flavor in this easy recipe.

The possibilities are endless when it comes to this Starbucks pumpkin scone recipe!

Storing, Freezing, and Reheating

I find that this Starbucks pumpkin scones recipe is best enjoyed fresh. But if you have leftovers, they will keep in an airtight container at room temperature for up to 2 days.

You can also freeze the scones! Bake them first but hold off on decorating them.

Once they’ve cooled completely, flash freeze on a baking sheet, then place in an airtight container. They’ll keep in the freezer for up to 3 months.

To reheat, make sure to allow them to thaw in the fridge overnight if working from frozen. Then, return to the oven at 350°F for 5-8 minutes. Once they’re warm, you can add the glazes!

Starbucks Pumpkin Scone Recipe FAQ

Is Starbucks doing pumpkin scones?

Unfortunately, no! As of last year, these fall treats have been discontinued from their menu.

Maybe they’ll bring them back soon… you never know. In the meantime, make my pumpkin scone Starbucks copycat instead!

Can I make these scones in the air fryer?

Absolutely! Follow the instructions on the recipe card as written, but place the dough wedges in a single layer in the air fryer basket instead of on a baking sheet in the oven. Be sure to leave some space between them — you may need to work in batches.

Air fry for 10-12 minutes or until golden brown and cooked through. Let them cool on a wire rack before decorating.

Is a scone just a sweet biscuit?

Not necessarily. A scone is denser than a biscuit and can be savory or sweet. Scones can be round or triangle-shaped, while biscuits are generally just round.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Starbucks Copycat Recipes

Easy Copycat Starbucks Coffee Cake Recipe

Starbucks Double Chocolate Brownie Copycat Recipe

Starbucks Birthday Cake Pops (Copycat Recipe)

Starbucks Banana Bread Loaf Copycat Recipe

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Pumpkin Scone Starbucks Copycat Recipe

My Pumpkin Scone Starbucks copycat is moist, tender, and perfectly flaky! Made with real pumpkin purée and, a handful of warm spices.

Course Dessert

Cuisine American

Method Oven

Prep Time 20

Cook Time 18

Servings

Calories 383cal

Author Donna Elick

Equipment

Ingredients

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup unsalted butter cold and cubed
1/2 cup canned pumpkin puree
3 tablespoons milk
1 teaspoon vanilla extract

Sugar Glaze

125 grams powdered sugar sifted
1 to 2 tablespoons cream
1 teaspoon vanilla extract

For the Pumpkin Glaze:

125 grams powdered sugar sifted
1 tablespoon pumpkin puree
1/8 teaspoon cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 to 2 tablespoons half and half or cream

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Transfer the dough onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a square about 1 inch thick.
Preheat the oven to 400°F. Line a baking sheet with parchment paper or grease it with butter.
Cut the dough into 8 wedges and place the scones in a single layer on your baking sheet or baking pan, leaving some space between each scone.
Bake for 15-18 minutes or until the scones are golden brown and cooked through. Remove from the oven and allow them to cool on a wire rack.

Meanwhile prepare the sugar glaze:

Add the sugar to a small or medium bowl, then add one tablespoon of cream or half and half and vanilla extract and stir. Check the consistency, if it’s too thick add half and half, ½ teaspoon at a time. stir until incorporated and the desired consistency is reached.

Prepare the pumpkin glaze

In another bowl combine the sugar, spices, pumpkin puree, and cream. Stir until you get a creamy glaze. Check the consistency, it should be thicker than the white glaze so it doesn’t mix with the sugar glaze, as you will use it to decorate on top.

Decorate the scones:

Once the scones have cooled, take the prepared sugar glaze and use a spoon to drizzle it over the top of each scone. Next, take the pumpkin glaze and drizzle it over the sugar glaze on each scone. You can use the same spoon or a different one. Allow the glazes to set for a few minutes before serving.

Air Fryer instructions:

Preheat the air fryer to 375°F. Cut the dough into 8 wedges and place the scones in a single layer in the air fryer basket, leaving some space between each scone. You may need to cook them in batches depending on the size of your air fryer.
Air fry the scones for about 10-12 minutes, or until they are golden brown and cooked through. Check for doneness and adjust the cooking time if needed.
Once the scones are cooked, transfer them to a wire rack to cool.

Notes

You can adjust the amount of spices according to your taste preferences.

These scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.

Serve the scones with a cup of coffee or tea for a delightful treat.

Nutrition

Originally published November 2024, updated and republished November 2025

The post Pumpkin Scone Starbucks Copycat Recipe appeared first on The Slow Roasted Italian.

Pumpkin Chocolate Chip Loaf Recipe

Donna Elick — Fri, 17 Oct 2025 10:00:00 +0000

This Pumpkin Chocolate Chip Loaf Recipe is the fall bake you’ll crave again and again. Just three ingredients — yes, three! — come together to make a loaf that’s so soft, moist, and loaded with melty chocolate chips, it feels almost too easy to be real. The warm pumpkin flavor, rich chocolate, and cozy spice cake base taste like autumn wrapped in a slice of heaven. Best part? This easy pumpkin chocolate chip bread is in the oven in 10 minutes, making it the kind of dessert (or breakfast, let’s be honest) that practically bakes itself.

WHY YOU’LL LOVE THIS RECIPE FOR CHOCOLATE CHIP PUMPKIN BREAD

Just 3 ingredients: Pantry + fridge magic at its finest.
Foolproof: 10 minutes of prep, 1 bowl, 1 pan.
Super moist texture: With gooey chocolate in every bite!
Cozy fall flavors: But no complicated steps or measuring spices.
Family favorite: Doubles as dessert or breakfast.

Pumpkin Chocolate Chip Bread

I mean… can we just pause for a second? Three ingredients. Three!!! That’s all it takes to whip up a pumpkin bread that tastes like it came straight out of your favorite bakery.

And the chocolate chips? Don’t even get me started. Melty little pockets of happiness that turn this 3 ingredient pumpkin bread into a slice of fall magic.

I’ve been making this loaf for years, and it has never failed me once. In fact, it’s so easy it practically bakes itself.

This is one of those recipes you’ll pull out when you need something impressive but don’t have the time (or patience) for a long bake.

Cozy, chocolatey, pumpkin-spiced heaven… and yes, I’ll fight you for the last slice. Am I right?!

Pair this easy pumpkin chocolate chip bread with coffee for a dreamy start to your day, or slice it up for a crowd-pleasing treat that vanishes faster than a bag of Halloween candy.

And if you’re a pumpkin lover like us, don’t miss our collection of pumpkin recipes for even more fall baking inspiration. We also have a Chocolate Chip Zucchini Bread that is amazing!

INGREDIENT NOTES

Spice Cake Mix: The secret weapon in this pumpkin chocolate chip loaf recipe. It already has cinnamon, nutmeg, and all the fall spices you love built right in.

If you can’t find spice cake mix, substitute a yellow or white cake mix and add pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and allspice).
Pumpkin Purée: Use canned pumpkin purée, not pumpkin pie filling (which is pre-sweetened and spiced). Fresh pumpkin purée can be swapped in if it’s the same thick consistency.
Chocolate Chips: Semi-sweet is classic, dark chocolate gives a bolder flavor, and white chocolate adds a pretty color contrast.

Don’t be shy… fold some extra on top before baking for that irresistible bakery-style look.

VARIATIONS

Muffins: Portion batter into a lined muffin tin and bake for 18–20 minutes.

Mini Loaves: Use mini loaf pans for giftable treats. Bake about 30 minutes.

Swirled Cream Cheese Pumpkin Bread: Dollop sweetened cream cheese on top and swirl before baking.

Double Chocolate: Fold in ½ cup chopped pecans or walnuts for crunch.

Nutty Pumpkin Bread: Stir in 2 tablespoons cocoa powder for extra richness.

SERVING SUGGESTIONS

Cozy Up: For a quick snack, enjoy a slice or two with a hot cup of coffee or tea.
Seasonal Sip: Pair with a homemade pumpkin spice or maple latte for the ultimate fall moment.
Toppings: Add a smear of honey butter or cinnamon butter for a cozy breakfast.
Brunch Spread: Serve 3 ingredient pumpkin bread with bacon or sausage, a bowl of cranberry apple oatmeal, or apple pie cinnamon rolls.
Extra Sweet Treat: Top slices with vanilla ice cream and caramel sauce for dessert.

3 INGREDIENT PUMPKIN BREAD FAQ

Can I make this into muffins instead of a loaf?

Yes! This chocolate chip pumpkin loaf recipe also makes 12 standard muffins. Bake for 18–20 minutes at 350°F until a toothpick comes out clean.

What if I can’t find spice cake mix?

Swap with yellow or white cake mix and stir in 1 tablespoon pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon allspice).

Can I double this recipe for chocolate chip pumpkin bread?

Absolutely. Just divide the batter between two loaf pans and bake them side by side. Perfect for sharing or freezing one for later!

How do I know when my pumpkin loaf is done?

Insert a toothpick into the very center of the loaf, avoiding any chocolate chips if possible. It should come out clean or with a few moist crumbs when done.

I’ve been baking pumpkin breads for over a decade, and this 3-ingredient version is proof that simple can still be magical.

The science is in the balance: pumpkin purée adds moisture, cake mix provides structure with built-in leavening, and chocolate chips add melty bursts of richness.

It’s foolproof because the ratios are spot on… no sinking centers, no gummy texture. Just soft, sliceable perfection.

Over the years, I’ve made dozens of variations (and tested every possible cake mix swap), and this chocolate chip pumpkin loaf recipe is still the one my family devours first every fall.

DONNA’S PRO TIPS

Line your loaf pan with parchment: It makes lifting out the bread clean and easy.
Don’t overmix the batter: Stir just until combined to keep the texture tender.
Test for doneness with a toothpick: Look for a few moist crumbs, not raw batter.
Customize your chips: Try a mix of white, dark, and semi-sweet for bakery-style pockets of chocolate.
Cool before slicing: It holds together better once cooled, though I’ll admit… warm slices with melty chips are worth the risk!

TOOLS NEEDED

Large Mixing Bowl: Big enough to stir without spills.
Sturdy Spoon or Spatula: For mixing the thick pumpkin batter.
Loaf Pan (9×5-inch): The perfect size for this pumpkin chocolate chip loaf recipe. Parchment-lined for easy removal.
Cooling Rack: Helps bread cool evenly without a soggy bottom.
Plastic Wrap or Foil: For wrapping leftovers or prepping for the freezer.

Enjoy!

With love, from our simple kitchen to yours.

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Other Few Ingredient Recipes

2 Ingredient Pumpkin Bread

3 Ingredient Brownies

3 Ingredient Peanut Butter Cookies

3 Ingredient Chocolate Fudge

Pumpkin Chocolate Chip Loaf Recipe

My Pumpkin Chocolate Chip Loaf Recipe is incredibly easy to make and totally tasty!! All you need are 3 ingredients to make this fall treat!

Course Bread, Dessert

Cuisine American

Method Oven

Prep Time 10

Cook Time 45

Total Time 55

Servings 1 loaf

Calories 327cal

Author Donna Elick

Equipment

Ingredients

15.25 ounce box spice cake mix
15 ounce can pumpkin puree
11.5 ounces semi-sweet chocolate chips

Instructions

Preheat and Prepare: Preheat your oven to 350°F. Line a loaf pan with parchment paper, allowing it to hang over the sides for easy removal after baking.
Mix the Batter: In a large bowl, combine 15.25 ounce box spice cake mix and 15 ounce can pumpkin puree using a spoon until well combined.
Add Chocolate Chips: Gently fold in 11.5 ounces semi-sweet chocolate chips until they're evenly distributed throughout the batter.
Fill the Pan: Spoon the mixture into the parchment-lined loaf pan.
Bake: Bake in the preheated oven for 45-50 minutes. The bread is ready when it springs back when lightly pressed, and a toothpick inserted into the center comes out clean or with a few crumbs.
Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. You can serve it warm or let it cool completely before enjoying

Notes

Feel free to experiment with different cake mix flavors if you can’t find spice cake mix. Add 1 tablespoon of pumpkin pie spice or 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of allspice to yellow or white cake mix.

Using fresh pumpkin puree is an option. Just make sure it has a similar consistency to canned pumpkin puree.

Avoid using pumpkin pie filling as a substitute for pure pumpkin puree, as it contains added sugars and spices that can affect the bread’s texture and taste.

You can use various types of baking chips, such as milk chocolate, dark chocolate, white chocolate, or butterscotch chips, to customize the flavor to your liking. Adjust the amount to suit your taste.

To check if the bread is fully baked, press the top gently; it should spring back and feel firm. Alternatively, use a toothpick – if it comes out clean or with a few crumbs, the bread is done.

This pumpkin bread freezes well. Wrap it tightly in plastic wrap, aluminum foil, or store it in an airtight container, and it can be frozen for up to 2-3 months. Thaw at room temperature or gently reheat before serving.

Nutrition

Originally published November 2023, updated and republished October 2025

The post Pumpkin Chocolate Chip Loaf Recipe appeared first on The Slow Roasted Italian.

Harry Potter Pumpkin Pasties

Donna Elick — Sat, 27 Sep 2025 10:00:00 +0000

These golden, flaky Harry Potter Pumpkin Pasties are straight from the Hogwarts Express snack trolley. Sweetly spiced, wrapped in buttery pie dough, and baked to perfection. Whether you’re serving them at a Halloween party, organizing a Harry Potter movie night, or just need a cozy fall snack, these handheld pumpkin pockets will cast a spell on everyone who tries them!

WHY YOU’LL LOVE PUMPKIN PASTIES

Fun, themed treat
Easy to make with a few ingredients
Packed with cozy fall flavor
Make them in the oven or air fryer

Harry Potter Pumpkin Pasties

We’re big Harry Potter fans in this house, so you better believe I had to bring a little Hogwarts magic into my kitchen!!

These pumpkin pasties are our love letter to fall and fandom. Like a warm hug from Hagrid, wrapped in pie crust.

They’re as easy as Accio Pie Dough, and when those buttery edges crisp up golden in the oven or air fryer? Let’s just say… you’ll be expecto drooling.

Our daughter always insists we score the lightning bolt on top because obviously, how else would Harry know they’re his favorite?

These pumpkin pasty Harry Potter copycats are just the latest in a line of hand pie recipes our family devours. With filling flavors like apple, cherry, and even s’mores, there’s an option for every season!

INGREDIENT NOTES

Pie Dough: Store-bought refrigerated dough works great here, but if you want to go full wizard mode, homemade is welcome.
Light Brown Sugar: Has a delicate molasses flavor that complements the pumpkin perfectly.
Pumpkin Puree: Be sure to use plain pumpkin, not pie filling! Canned is easiest, but you can make it from scratch if you prefer. If so, let it cool completely first.
Spices: Instead of measuring each spice individually, you can substitute 1 tablespoon of pumpkin pie spice.

VARIATIONS

Pumpkin Cheesecake Twist: Mix a spoonful of cream cheese into the filling.

More Fall Flavors: Swap the pumpkin filling for apple butter or mashed sweet potato.

Glossy Sweet Finish: Brush the top of each Harry Potter pumpkin pasty with maple syrup instead of egg wash.

Different Shapes: Instead of folding the dough in half, place one circle on top of another. You’ll need twice the amount of dough!

Sugar & Spice: Sprinkle turbinado sugar or cinnamon sugar (instead of brown sugar) over the tops before baking.

Make It Savory: Omit the sugar, then add a pinch of salt and some shredded cheddar or gouda.

SERVING SUGGESTIONS

Classic Toppings: Serve pumpkin pasties with whipped cream, maple glaze, or powdered sugar for a bakery-style finish.
Add a Chocolate Drizzle: Melt semi-sweet or dark chocolate chips and drizzle with a spoon or piping bag.
Treat Trolley: They may not be from Honeyduke’s, but candies like gumdrop fudge and homemade turtles are just as sweet.
Beverage Pairing: A warm mug of butterbeer or apple cider dials up the fall flavor to the max!

PUMPKIN PASTIES HARRY POTTER FAQ

How do I keep hand pies from bursting open?

Be sure not to add too much filling, and make sure the outside is fully crimped and sealed to prevent leakage.

It’s also important to score the dough on top (make a slit) so the steam can escape while baking. Otherwise, pressure will build up inside the dough, causing the pies to burst.

Are the pumpkin pasties in Harry Potter sweet or savory?

Some argue that pasties are always savory, based on Cornish pasties that are filled with meat and vegetables.

No one knows for sure, but it makes sense that a Harry Potter pumpkin pasty would be sweet since they come from Honeyduke’s Sweet Shop. The ones served at Universal are also sweet.

Can I make these ahead of time?

Yes! You can assemble Harry Potter pumpkin pasties up to 24 hours before baking. Keep them tightly wrapped in plastic wrap in the fridge so they don’t dry out.

They can also be frozen and baked later. Flash freeze until firm, then transfer to a freezer-safe storage bag. No need to thaw either… bake directly from frozen, adding a few extra minutes to the cooking time.

Over the years, I’ve made more pastries than I can count, and trust me, flaky crust plus spiced pumpkin filling is always a home run.

I’ve tested these Harry Potter pumpkin pasties in the oven and air fryer, and both versions come out beautifully golden with just the right amount of crunch.

I also designed this recipe to be as stress-free as possible, even if you’re juggling a kid’s costume party and making butterbeer at the same time.

Want crispier edges? Bake a minute longer. Want to make these ahead for a party? Done. Whether you’re a wizard or a muggle, these pumpkin pasty Harry Potter treats are foolproof magic.

DONNA’S PRO TIPS

Don’t overfill: Too much pumpkin filling will ooze out the sides and prevent the pasties from sealing properly.
Score the dough, don’t cut through: Light scoring lets steam escape and keeps your pasty looking pretty.
Crimp to seal: Use a fork dipped in flour to crimp the edges without sticking.
Use a room-temperature egg: It’s a lot easier to whisk the yolk and white together this way.

TOOLS NEEDED

Mixing Bowl: To mix up the sweet filling.
4- or 5-inch Round Cutter: In a pinch, the rim of a small bowl will work!
Rolling Pin: Essential for getting the dough to just the right thickness.
Parchment-Lined Baking Sheet: Makes clean up that much easier.
Pastry Brush: For adding the egg wash to the tops.
Air Fryer: Optional, if you prefer not to use your oven.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Other Easy Pumpkin Recipes

Easy Pumpkin Coffee Cake with Streusel Topping

Pumpkin Scone Starbucks Copycat Recipe

Pumpkin Streusel Muffins Recipe

Easy No Bake Pumpkin Cheesecake Dessert Recipe

Harry Potter Pumpkin Pasties

Harry Potter Pumpkin Pasties are flaky, buttery, sweetly spiced portable pumpkin pies just like the ones from Honeyduke’s Express Trolley.

Course Dessert

Cuisine American

Method Air Fryer, Oven

Prep Time 20

Cook Time 25

Total Time 45

Servings large pasties

Calories 170cal

Author Donna Elick

Ingredients

1 package refrigerated pie dough 2 rounds
1 cup pumpkin puree not pumpkin pie filling
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup packed light brown sugar plus 1 tablespoon for sprinkling
1 large egg for egg wash

Instructions

Preheat the Oven: Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
Prepare the Filling: In a medium mixing bowl, stir together the 1 cup pumpkin puree, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 cup 1/2 cup packed light brown sugar until fully combined.
Roll and Cut Dough: Unroll 1 package refrigerated pie dough onto a lightly floured surface. Use a 4- or 5-inch round cutter (or a small bowl) to cut out circles from the dough. You should get 8–10 total, re-rolling scraps as needed.
Assemble the Pasties: Spoon about 1 tablespoon of the pumpkin filling onto one half of each dough round. Fold the other half over to form a half-moon shape. Press the edges together, then crimp with a fork to seal.
Add Wizardly Flair: Use a sharp knife to score a lightning bolt or other Harry Potter-inspired mark on the top of each pasty. It’s optional, but very on theme.
Apply Egg Wash: In a small bowl, beat 1 large egg. Brush the tops of each pasty with the egg wash, then sprinkle with blonde sugar for a touch of sparkle and crunch.
Bake the Pasties: Place pasties on the prepared baking sheet, leaving a little space between each. Bake for 20–25 minutes, or until golden brown and crisp.
Cool Slightly: Remove from oven and allow to cool slightly before serving. These are best enjoyed warm but still delightful at room temp.

AIR FRYER INSTRUCTIONS

Preheat the Air Fryer: Preheat to 350°F.
Prepare and Fill: Follow Steps 2–5 above to fill and shape the pasties.
Air Fry in Batches: Place pasties in the air fryer basket in a single layer, leaving space between each one. Cook at 350°F for 12–15 minutes, or until golden and crispy. Air fry in batches as needed.
Cool Slightly: Let cool just a bit before serving. The filling will be hot!

Notes

Make-Ahead Tips: You can fully assemble the pasties and refrigerate them for up to 24 hours before baking. Just cover them tightly with plastic wrap and bake fresh when ready.

Freezing Tips: Unbaked pasties freeze beautifully! Arrange them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen just add 3–5 minutes to the cook time.

Storage: Store leftover baked pasties in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the oven at 325°F or pop into the air fryer for a few minutes to restore the flaky crunch.

Nutrition

Originally published September 2025

The post Harry Potter Pumpkin Pasties appeared first on The Slow Roasted Italian.

French Toast Casserole (Pumpkin Pie)

Donna Elick — Sat, 20 Sep 2025 10:00:00 +0000

This cozy and craveable French Toast Casserole is everything we love about fall mornings. Cubes of rich brioche soak up a luscious pumpkin custard spiced just right, then get topped with a crunchy, buttery streusel. Pumpkin pie spice French toast is the perfect make-ahead breakfast for holiday mornings, brunch parties, or just treating yourself to something extra special.

French Toast Casserole

I mean… can you really ever have enough pumpkin AND streusel in your life?

Buttery brioche meets silky pumpkin custard in this cozy casserole. With its crisp streusel topping and rich, comforting flavors, it’s like pumpkin pie met French toast and fell in love.

This one’s my go-to when I want fall flavors without the fuss.

It smells like a cozy October morning and tastes like you’ve been baking all day… when really, you just tossed it in the oven and let the magic happen.

It’s so easy to make ahead too, which is perfect for lazy weekends and sleepovers.

Just assemble everything the night before, pop it in the fridge, and then pull it out and bake while everyone stumbles out of bed.

Serve a slice of pumpkin pie French toast alongside crispy bacon or sausage links for a savory contrast.

And don’t forget a hot mug of spiced chai, apple cider, or a pumpkin cream cold brew for the ultimate autumn brunch!

INGREDIENT NOTES

Brioche Loaf: A 14-ounce loaf is exactly the perfect amount of bread for this pumpkin pie French toast bake.

If using a different kind (like challah or French bread), weigh it for accuracy. Also, make sure it’s 1-2 days old so it absorbs the custard properly.
Eggs: The base of the custard that soaks into the bread and gives it that yummy texture. Bring them to room temperature before whisking.
Pumpkin Puree: It’s very important that you use 100% pure pumpkin and not pumpkin pie filling, which has added sweeteners and spices.

Canned is easiest, but you’re welcome to make fresh pumpkin puree if you’d like. Use pie pumpkins (not the large, carving kind) if you do!
Whole Milk: There’s enough fat here to create a rich custard, but swap in half & half to make it extra decadent.
Pumpkin Pie Spice: A homemade blend of cinnamon, nutmeg, ginger, and cloves works well if you don’t have a premixed jar.
Streusel Topping: Mix AP flour and light brown sugar with some chopped walnuts and spices. Salted butter gives it the perfect crumbly texture.

Unsalted butter is fine too, but add a pinch of salt to balance the sweetness.

VARIATIONS

Nut-Free: Omit the walnuts or use pumpkin seeds for crunch.

Mini Casseroles: Divide the mixture between ramekins for individual servings.

Apple Pumpkin: Stir in diced apples before baking for a fall harvest twist.

PUMPKIN PIE FRENCH TOAST FAQ

Do you have to let French toast casserole sit overnight?

You certainly can for a make-ahead option, but it’s not a requirement when using softer breads like brioche.

All it needs is about 20 minutes or so to soak up the spiced custard, which is about how long it takes to heat up the oven!

Is it supposed to be jiggly?

The texture of baked pumpkin pie spice French toast should be a mix of soft and crispy, but it shouldn’t be noticeably jiggly. That usually means it needs a little extra time in the oven.

If the center isn’t quite set but the topping looks a bit dark, tent the casserole with foil while you finish baking.

What’s the best way to reheat French toast casserole?

Individual slices are just fine in the microwave, though you could pop them in the air fryer if you prefer a crispier texture!

Otherwise, return the pan to the oven at 350°F and bake until warmed through, about 15 minutes or so.

I’ve spent years making countless French toast casseroles, but this one has become a fall favorite.

Not just because it’s packed with pumpkin pie flavor, but because it delivers perfect texture every single time.

Balance between the custard and bread is key, and using brioche means every bite is melt-in-your-mouth soft on the inside with just enough crisp on the top. Plus, that streusel? It’s a whole situation.

The science of soaking the bread long enough without it getting soggy, then baking it until the custard sets, gives you that just-right bite: fluffy, tender, and golden on top.

DONNA’S PRO TIPS

Press down on the bread with a fork after pouring the custard so every piece soaks evenly.
Use a day-old brioche or toast fresh cubes in a 300°F oven for 10 minutes to help them absorb better.
Don’t skip the streusel! It’s the texture contrast that takes this from “yum” to “can I eat this for every meal?”
For cleaner slices, let the casserole rest for 15 minutes after baking.
Want to take it over the top? Add a maple cream cheese drizzle or toasted pecans on top!

TOOLS NEEDED

9×13-inch baking dish
Mixing bowls
Measuring cups and spoons
Whisk
Fork
Plastic wrap
Parchment paper (optional for easier cleanup)

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Breakfast Recipes

Make Ahead Oven Baked French Toast Recipe + Video

Baked Egg Casserole + Video

Crockpot Breakfast Casserole (Overnight Recipe)

Almond Blueberry Breakfast Cake Recipe + Video

French Toast Casserole (Pumpkin Pie)

Infuse French Toast Casserole with the warm, spiced flavors of pumpkin pie for a dreamy, make-ahead breakfast. An absolute must for Fall!

Course Breakfast

Cuisine American

Method Oven

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 249cal

Author Donna Elick

Ingredients

For the Streusel:

1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/3 cup chopped walnuts
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 tablespoons salted butter melted

For the French Toast:

1 14-ounce brioche loaf, cut into 1-inch cubes
5 large eggs
1 cup pumpkin puree not pumpkin pie filling
1/2 cup packed light brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
2 cups whole milk

Instructions

Prepare the Baking Dish: Butter a 9×13-inch baking dish and set aside.
Assemble the Bread: Add 1 14-ounce brioche loaf, cut into 1-inch cubes to the baking dish, spreading it evenly. Set aside.
Mix the Custard: In a large mixing bowl or 8-cup measuring cup, whisk 5 large eggs. Add 1 cup pumpkin puree and 1/2 cup packed light brown sugar. Whisk until well combined.
Season the Custard: Add 2 teaspoons pumpkin pie spice and 1 teaspoon vanilla extract. Whisk again until fully incorporated.
Add the Milk: Pour in the 2 cups whole milk and whisk until fully blended.
Soak the Bread: Pour the custard mixture over the bread. Use a fork to gently press the bread down so every piece is coated.
Make the Streusel: In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/3 cup chopped walnuts, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Mix to combine, then stir in 4 tablespoons salted butter using a fork until crumbly.
Top the Casserole: Sprinkle the streusel evenly over the soaked bread. Do not mix.
Preheat the Oven: Cover the dish and refrigerate while the oven preheats to 350°F.
Bake: Remove the cover and bake for 45 to 50 minutes, or until golden brown and set in the center.
Cool & Serve: Let cool for 10 to 15 minutes before serving. Enjoy warm!

Notes

Make-Ahead Tips: You can prepare the casserole up to Step 6 the night before. Cover tightly with plastic wrap and refrigerate overnight. Bring to room temperature while the oven preheats the next morning.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing Tips: Not recommended. The texture of the custard base may become watery after freezing and thawing.

Reheating Tips: Reheat individual portions in the air fryer at 300°F for 5 minutes, or in the microwave for 30–60 seconds until warmed through.

Customization Ideas: Add chopped pecans, chocolate chips, or dried cranberries before baking. You can also drizzle with maple syrup, caramel sauce, or top with whipped cream for extra flair.

Nutrition

Originally published September 2025

The post French Toast Casserole (Pumpkin Pie) appeared first on The Slow Roasted Italian.

Air Fryer Pumpkin Seeds

Donna Elick — Thu, 04 Sep 2025 10:00:00 +0000

Crunchy, savory, and totally addicting, these Air Fryer Pumpkin Seeds are the ultimate snack win! No oven required… just 20 minutes and a few pantry staples to turn plain pepitas into crisp, salty perfection. Match a batch (or a few!) to have on hand because you won’t be able to stop reaching for more. This recipe is also a great way to use up pumpkin seeds come carving season!

Air Fryer Pumpkin Seeds

These crispy little bites are like fall in snack form: salty, toasty, and just a little addictive.

We air fry pumpkin seeds every year when pumpkin carving kicks off, but let’s be honest… I’ve been known to snag pepitas from the grocery store in the middle of spring just to get my fix.

They’re quick enough to make between homeschool lessons, and the air fryer means no babysitting the oven… so I can flip seeds while reviewing a writing assignment or checking in on archery drills.

Roasting pumpkin seeds in the air fryer is the perfect hands-on fall project, and honestly, they disappear faster than I can say “just one more handful.”

Pro tip: Make a double batch. Then hide half. You’re welcome.

Can’t get enough pumpkin? I’ve got you covered! Don’t miss my recipes for dinner rolls and coffee cake.

And for a sweet treat, you can’t go wrong with a frosty milkshake or fresh-from-the-oven streusel muffins! As you can see… I’m a bit of a pumpkin fanatic!

INGREDIENT NOTES

Raw Pumpkin Seeds: Turn pumpkin carving into a no-waste project by roasting the pumpkin seeds in the air fryer. Just clean and dry them really well first!

You could technically look for pepitas in the nut aisle at the grocery store, but they tend to be smaller than actual raw pumpkin seeds.

My advice? Use raw if you’ve got ‘em, but pepitas are a good substitute.
Oil: Feel free to use any light oil that you like… vegetable, corn, canola, avocado, or olive all work great. Much needed for the seeds to crisp properly.
Kosher Salt: Just a pinch to highlight the natural flavors of the seeds! Kosher sticks better than table salt and doesn’t taste quite as salty.

VARIATIONS

Sweet & Salty: Add a sprinkle of cinnamon sugar after air frying for a fall-inspired treat.

Zesty Ranch: Toss seeds with ranch seasoning or garlic powder before cooking.

Spicy Kick: Add ⅛ teaspoon cayenne or smoked paprika with the salt for bold flavor.

Dill Pickle: Include a little pickle juice, plus garlic powder, onion powder, and dried dill.

Garlic Parmesan: Add garlic powder before cooking, then toss air fried pumpkin seeds with freshly grated parmesan.

AIR FRY PUMPKIN SEEDS FAQ

How long should you dry pumpkin seeds before roasting?

After about an hour of air drying, they’ll be good to go. If you’re short on time, use a hair dryer!

I like to give mine a good scrub, then lay them out to dry on a paper towel. They need to be completely dry before roasting, or they could become soggy.

Are pumpkin seeds better in the air fryer or oven?

I personally prefer the air fryer because they cook up so much faster (just 15 minutes vs. 25 minutes in the oven) and they come out perfectly crunchy!

You also don’t have to use as much oil with this pumpkin seeds air fryer recipe.

That said, you can absolutely experiment with both methods to figure out which you prefer!

Can I roast other types of seeds with this recipe?

Of course! I recommend trying sunflower seeds, sesame seeds, or even a mixture of several different kinds!

You may have to adjust the cooking time depending on their size. Keep an eye on them as they roast in the air fryer to prevent burning.

I’ve roasted pumpkin seeds just about every way you can: in the oven, in a skillet, even on the grill. But air frying? Game-changer.

After testing these in three different air fryers (yep, I went there), I found the sweet spot: 320°F for 15 minutes, with a good stir every 5 minutes. That’s the move for even browning and max crunch.
The trick is keeping the layer thin and really stirring, not just shaking. Air fryers don’t circulate quite like convection ovens, so flipping is the key to that even, golden finish.

Also? Using parchment makes cleanup easier and keeps those tiny seeds from falling through the basket and causing a mini meltdown. #AskMeHowIKnow

DONNA’S PRO TIPS

Go Dry or Go Home: Wet seeds won’t roast properly. Make sure they’re bone dry before air frying.
Don’t Crowd the Basket: Keep seeds in a single layer for even crisping. Roast in batches if needed.
Stir Every 5 Minutes: And watch them closely after the final stir. They can go from crispy to burnt in seconds!
Cool for Crunch: They’ll crisp up more as they cool. If they feel soft right out of the fryer, wait a minute!
Store In Mason Jars: Air fryer pumpkin seeds are best eaten within a few weeks but will keep for up to 6 months in a cool, dark place.

TOOLS NEEDED

Small mixing bowl
Measuring spoons
Spoon or spatula
Air fryer
Parchment paper

Enjoy!

With love, from our simple kitchen to yours.

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Other Fall Recipes

Apple Cinnamon Muffins with Streusel Topping

Pumpkin Roll Cake

No Bake Pumpkin Cheesecake

Pumpkin Pie Bombs

Air Fryer Pumpkin Seeds

Air Fryer Pumpkin Seeds are addictive in the best way possible! Featuring a perfectly golden and crispy exterior, thanks to the air fryer.

Course Snack

Cuisine American

Method Oven

Prep Time 5

Cook Time 15

Total Time 20

Servings about 1 cup

Calories 105cal

Author Donna Elick

Ingredients

1 cup raw pumpkin seeds
1/2 tablespoon avocado oil or extra virgin olive oil
1/2 teaspoon kosher salt

Instructions

Preheat the Air Fryer: Preheat your air fryer to 320°F.
Season the Seeds: In a small mixing bowl, drizzle 1/2 tablespoon avocado oil or extra virgin olive oil over the 1 cup raw pumpkin seeds. Sprinkle with 1/2 teaspoon kosher salt and toss with a spoon until evenly coated.
Arrange in Basket: Line the air fryer basket with a piece of parchment paper. Spread the seasoned pumpkin seeds in a single, even layer.
Air Fry: Cook for 15 minutes, stirring every 5 minutes to ensure even browning.
Cool and Enjoy: Remove from the air fryer and let cool for a few minutes before serving.

Notes

Using Fresh Pumpkin Seeds: If you’re scooping these straight from a pumpkin, rinse them well and pat them completely dry with paper towels before seasoning. Moisture = mushy.

Stir Don’t Shake: I stirred the seeds with a spoon every 5 minutes (don’t just shake the basket!). Flipping them helps get that perfect, even crisp on every seed.

Watch Closely at the End: Pumpkin seeds can go from golden and toasty to burnt in seconds. Keep an eye on them during the last few minutes.

Seed Size Matters: Larger seeds (like those scooped from carving pumpkins) may take longer. Adjust time as needed based on size and your specific air fryer.

Oil Options: You can use any light oil — avocado, extra virgin olive oil, canola, corn, even vegetable oil. Choose what you love!

Nutrition

Originally published August 2023, updated and republished September 2025

The post Air Fryer Pumpkin Seeds appeared first on The Slow Roasted Italian.

Pumpkin Streusel Muffins Recipe

Donna Elick — Fri, 01 Aug 2025 22:00:00 +0000

Pumpkin Streusel Muffins just scream fall! Made with pumpkin purée, pumpkin pie spice, and covered with a walnut-filled topping, plus a pumpkin flavored sugar glaze… streusel pumpkin muffins are so, so scrumptious! Whip up a batch to keep around the house for an easy breakfast or as an indulgent afternoon snack.

The pumpkin flavor is perfect for pumpkin season – and I love making these and having them with a hot cup of coffee.

It’s not only an easy recipe, but it’s one of those delicious pumpkin recipes that everyone will love.

One of my favorite parts of this tender muffin is the brown sugar streusel topping. Having that topping on top of each muffin creates the best texture and flavor!

If you’re ready to get started making the best muffins, the recipe card below has all the details. You’re going to love the outcome and never settle for a plain muffin again!

Pumpkin Streusel Muffins

Is there anything pumpkin can’t do?!

I’m 100% one of those people who look forward to fall every year. I love the back-to-school season, the holidays, and getting cozy at home.

And, of course… pumpkin flavored everything!!

Between PSLs, pumpkin pies, pumpkin cookies, and more, I’d be better off growing my very own patch in the backyard.

I’ve already shared A TON of pumpkin-centric recipes with you all, and these pumpkin streusel muffins are the latest in my ever-growing collection!

Perfectly moist and tender on the inside with a crispy streusel topping on the outside, it’s safe to say that these pumpkin muffins with streusel topping check all of the boxes in terms of flavor and texture.

I love the added crunch chopped walnuts bring to the mix, and the pumpkin pie spice in the glaze on top pulls everything together.

You guys are going to love these too, especially if you’re just as pumpkin obsessed as I am!

Ingredient Notes and Substitutions

Butter – Unsalted butter is preferred here — make sure to melt it and let it cool slightly before you get started. You could also use vegetable oil instead.
Sugar – You’ll need granulated sugar and light brown sugar. The latter can be replaced with honey or maple syrup if you’d like.
Pumpkin Purée – You need pumpkin purée, not pie filling. Premade fillings are full of sugar and other extra ingredients that you don’t need for pumpkin streusel muffins.

Using fresh pumpkin or real canned pumpkin puree, not pumpkin pie filling, is key.
Eggs – Bring these to room temperature first! It will make mixing a smooth batter a lot easier.
Half-and-Half – Also needs to be room temp. You can feel free to use whole milk or a non-dairy option like almond milk instead too.
All-Purpose Flour – Nothin’ fancy! If you prefer whole wheat flour or need to use a gluten-free option, you could use either.

A combination of flour mixture will work as well to make these pumpkin crumb cake muffins.
Pumpkin Pie Spice – Oftentimes, I’ll take the easy route and go for store-bought to have on hand throughout the fall and holiday season!!

But if you have some extra spices at home, you can make your own with cinnamon, nutmeg, ginger, and cloves.
Streusel Topping – Comes together with a lot of the ingredients listed above!

All-purpose flour, brown sugar, and pumpkin pie spice are all needed, plus softened salted butter and chopped walnuts — pecans or almonds are great alternatives.

You could also add a few teaspoons of cinnamon to make cinnamon streusel topping.
Glaze – It’s super simple! Some powdered sugar, half-and-half, and pumpkin pie spice and you’re good to go.

Tips and Tricks to Make Perfect Streusel Pumpkin Muffins

Mix gently.

This is key for tender pumpkin muffins with streusel topping!

When you overmix the batter, you’ll cause the gluten to overdevelop which will make things dense and overly chewy.

When incorporating the wet and dry ingredients, mix until just combined — a few lumps are okay.

Prep the ingredients.

You’ll notice on the ingredients list that a few of them require a bit of forethought before using.

The unsalted butter must be melted and then slightly cooled. The eggs and half-and-half need to be at room temperature, so pull them out of the fridge about 30-45 minutes before you start.

Spoon and level out the flour, and soften the salted butter needed for the topping.

As you can see, it requires a bit of planning… make a list and check it twice if you need to!

And, prep the muffin tins too.

Lining your muffin tins with paper will make removing them after baking a lot easier.

I find that adding a nonstick cooking spray directly to the tin doesn’t always work, which is why I prefer the liners.

To be extra sure, sometimes I’ll even grease the liners themselves!

Adjust the glaze.

If you find that the glaze isn’t exactly how you’d like it, there are some simple tweaks you can make.

To thicken it, add more powdered sugar a little at a time. Stir after each addition until you get the consistency you’re after. If you need to thin it out, add a bit more half-and-half.

Adjusting the glaze is super simple and can be done to fit your personal preference. I tend to like my glaze a little thicker so that it doesn’t run off the sides of the streusel topped pumpkin muffins.

Prep Ahead

Prepare the muffin tins
Bring ingredients to room temperature
Soften butter(s)
Preheat your oven to 350°F

Kitchen Tools You Will Need

Muffin pan – Silicone is a great non-stick option, but a standard metal pan helps pumpkin streusel muffins to brown evenly all the way around.
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Measuring Cups and Spoons – You may be tempted to eyeball the amounts, but I recommend using the proper tools so it comes out just right.
Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!

Serving Suggestions

Once you’ve drizzled the tops of your streusel pumpkin muffins with the glaze, let them sit for about 5-10 minutes. Then, you’re free to dig in!

I like to enjoy these as a fun breakfast treat or even as a dessert after dinner. They taste great with a hot Maple Latte or with some apple cider!

And if you can’t get enough of pumpkin-flavored baked goods and want to serve an entire spread… you’ll want to try my Pumpkin Chocolate Chip Bread, Pumpkin Coffee Cake, and Pumpkin Roll Cake recipes too!

Storing, Freezing, and Reheating

My recipe for pumpkin streusel muffins yields 18 servings!! To keep them fresh, store in an airtight container on the countertop or in your pantry for up to 2 days.

If you want them to last a bit longer, you can refrigerate them for up to 1 week.

You can also freeze them! Wrap each muffin individually in plastic wrap and place in a freezer-safe bag, and they will keep in the freezer for up to 3 months.

When you want to enjoy one (or a few!), thaw at room temperature or warm them gently in 30-second bursts in the microwave.

Pumpkin Muffins with Streusel Topping FAQ

What is muffin streusel made of?

It depends on the specific recipe, but most muffin streusel toppings are made with butter, sugar, and flour.

My version for streusel topped pumpkin muffins includes all of those, plus some walnuts and pumpkin pie spice too.

Should the streusel topping be added before or after baking?

You should top pumpkin muffins with streusel topping before you bake! This allows it to bake into the crispy, crumbly topping you all know and love.

Adding it after would give you a soggy, and honestly… unpleasant texture.

What is the difference between a crumb topping and a streusel?

They’re very similar! Both are made with some of the same ingredients, like flour, sugar, and butter.

That said, streusels are typically made with more sugar and may include extras like spices or nuts. As such, they’re sweeter than crumb toppings.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Pumpkin Recipes

Pumpkin Chocolate Chip Loaf Recipe

Soft & Chewy Pumpkin Oatmeal Cookies (W/ White Chocolate)

Pumpkin Pie Bombs (Pumpkin Stuffed Rolls Recipe) + Video

Easy Pumpkin Coffee Cake with Streusel Topping

Pumpkin Streusel Muffins Recipe

Pumpkin Streusel Muffins scream fall! Made with pumpkin purée, pumpkin pie spice, a walnut-filled topping, and a pumpkin flavored glaze.

Course Dessert

Cuisine American

Method Oven

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 257cal

Author Donna Elick

Equipment

Ingredients

Pumpkin Muffins:

1/2 cup unsalted butter, melted and cooled slightly 1 stick
3/4 cup granulated sugar
1/4 cup packed light brown sugar
15 ounce can pumpkin puree NOT pie filling
2 large eggs room temperature
1/4 cup half and half room temperature
2 cups 240 grams all-purpose flour, spooned and leveled
2 teaspoons pumpkin pie spice
1 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt

Streusel Topping:

1/2 cup all-purpose flour
1/2 cup brown sugar packed
1/4 cup walnuts chopped
1/4 cup salted butter, softened 1/2 stick
1/2 teaspoon pumpkin pie spice

Glaze:

1 cup powdered sugar
2-3 Tablespoons half and half
1/2 teaspoon pumpkin pie spice

Instructions

Preheat the oven to 350°F and line two 12-muffin pans with liners.
In a large bowl, beat together butter and sugars until well combined, about 1-2 minutes.
Add in pumpkin puree, eggs, and half and half. Beat until light and fluffy.
Add dry ingredients to the pumpkin mixture bowl. Sprinkle in flour, pumpkin pie spice, baking powder, and baking soda. Stir until just combined. Do not overmix.
Fill muffin tins with pumpkin mixture until ¾ full.
To make streusel topping, stir together flour, brown sugar, walnuts, butter, and pumpkin pie spice until all of the ingredients are fully incorporated.
Crumble the streusel topping over each muffin.
Bake muffins for 20-25 minutes or until a toothpick comes out clean. Set muffins aside to cool completely before starting glaze.
Once muffins have cooled, make glaze by whisking together powdered sugar, half and half, and pumpkin pie spice. Add more powdered sugar or half and half in order to get your desired consistency.
Drizzle glaze over each muffin and let set for 5-10 minutes before enjoying.

Nutrition

Originally published September 2024, updated and republished August 2025

The post Pumpkin Streusel Muffins Recipe appeared first on The Slow Roasted Italian.