18 Pumpkin Recipes To Make This Fall

It’s pumpkin season! I’m so ready to hit the kitchen and put all my favorite fall flavors back on the menu, and if you feel the same and you need a little inspiration, I’ve created this collection just for you.

Whether you’re team sweet, team savory, or somewhere in between, these pumpkin recipes are the perfect way to celebrate autumn. We’re talking creamy pastas, cozy bowls, cute little party bites, and  of course, plenty of spiced treats that pair perfectly with a chilly afternoon and a cup of something warm.

From Halloween appetizers to Thanksgiving-worthy sides (and a few things you’ll want to make just because), here are all the pumpkin recipes you need this season. Some use fresh pumpkin and others use pumpkin puree, so you’re sure to find something that works based on what you have in your pantry right now! 

1. Pumpkin Delight Cookies 

These soft, chewy, pumpkin-spiced cookies are inspired by the nostalgic fall favorite: Little Debbie Pumpkin Delights. They’re fluffy, dense (in the best way), and filled with gooey jam for that just-right bite of sweet and spice. A fun little baking project to whip up with your own tiny monsters this Halloween.

2. Pumpkin Rice Krispie Donuts

These no-bake pumpkin treats are soft, chewy, and totally irresistible. Classic marshmallow rice krispies get a fall makeover with pumpkin purée, warm spices, and a drizzle of maple cinnamon glaze that’s way easier than it looks. A big hit with both kids and grown-ups—perfect for Halloween parties, bake sales, or whenever your snack game needs a little seasonal flair.

3. Pumpkin Spice Eggnog

Creamy, cozy, and full of fall flavor, this pumpkin spice eggnog is the ultimate holiday drink—from spooky season straight through to Christmas. It’s made right in the blender with pumpkin purée, maple syrup, and your choice of milk and cream (or dairy-free alternatives), so there’s zero stovetop stress. Serve it chilled or warm, and top it off with whipped cream and a dash of spice for peak festive vibes.

4. Roasted Pumpkin Salad With Pomegranate & Feta 

This is the fall salad you’ll actually crave! Roasted pumpkin brings cozy, caramelized flavor, while pomegranate seeds add juicy pops and feta brings the salty, creamy contrast. Tossed over a bed of mixed greens and finished with a simple balsamic vinaigrette, it’s a side dish that steals the show—and doubles as a light lunch if you don’t want to share.

Serves: 4 as a side, 2 as a main

Ingredients:

For the salad:

• 3 cups peeled and cubed pumpkin (or butternut squash)

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 4 cups mixed salad greens

• ½ cup pomegranate seeds

• ¼ cup crumbled feta cheese

• Optional: 2 tablespoons toasted pumpkin seeds or walnuts for crunch

For the balsamic vinaigrette:

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon maple syrup or honey

• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and golden on the edges. Let cool slightly.

2. In a small jar or bowl, whisk together all vinaigrette ingredients until smooth and emulsified.

3. In a large bowl or serving platter, layer the mixed greens. Top with roasted pumpkin, pomegranate seeds, and crumbled feta. Add nuts or seeds if using.

4. Drizzle with balsamic vinaigrette just before serving, or serve the dressing on the side.

5. Pumpkin Pasta Salad With Goat Cheese & Crispy Prosciutto

Warm roasted pumpkin, creamy goat cheese, and tender rotini tossed in a simple vinaigrette. Add crispy prosciutto if you’re feeling extra—it’s salty, crunchy, and kind of magical with the sweet-savory pumpkin vibes. Serve it warm, room temp, or straight from the fridge.

Serves: 4–6

Ingredients:

• 8 oz rotini pasta

• 3 cups peeled and cubed pumpkin (or butternut squash)

• 1 tablespoon olive oil

• Salt and pepper, to taste

• ¼ teaspoon smoked paprika (optional, for extra depth)

• ¼ cup goat cheese, crumbled

• 4 slices prosciutto (optional)

• 2 tablespoons chopped fresh parsley (optional)

For the vinaigrette:

• 3 tablespoons olive oil

• 1 tablespoon apple cider vinegar or white wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon maple syrup or honey

• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, pepper, and smoked paprika if using. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden on the edges.

2. While the pumpkin roasts, cook the rotini according to package instructions. Drain, rinse with cool water, and set aside.

3. (If using prosciutto) Place prosciutto slices on a parchment-lined baking sheet and bake for 8–10 minutes, or until crispy. Let cool, then break into pieces.

4. In a small jar or bowl, whisk together all vinaigrette ingredients until smooth.

5. In a large bowl, combine the cooked pasta, roasted pumpkin, goat cheese, and crispy prosciutto (if using). Drizzle with the vinaigrette and toss gently to combine.

6. Garnish with chopped parsley if desired. Serve warm, at room temp, or chilled—whatever the vibe calls for.

6. Pumpkin Pie Greek Yogurt Bowl 

Creamy, cozy, and loaded with pumpkin pie flavor, this Greek yogurt bowl is basically dessert in disguise. It’s high in protein, takes 5 minutes to make, and hits that sweet spot with mini chocolate chips, toasted coconut, and a drizzle of nut butter. Breakfast? Snack? Dessert? All of the above.

Serves: 1

Ingredients:

• ¾ cup plain Greek yogurt (or vanilla for a sweeter base)

• ¼ cup pumpkin purée

• 1–2 teaspoons maple syrup or honey (adjust to taste)

• ½ teaspoon pumpkin pie spice

• ¼ teaspoon vanilla extract (optional)

Toppings:

• 1 tablespoon mini chocolate chips

• 1 tablespoon toasted shredded coconut

• 1 tablespoon almond or peanut butter (drizzled)

• Optional: chopped pecans, a sprinkle of cinnamon, or a few crushed graham crackers

Instructions:

1. In a small bowl, stir together the Greek yogurt, pumpkin purée, maple syrup, pumpkin pie spice, and vanilla until smooth and creamy.

2. Top with chocolate chips, coconut, and a drizzle of nut butter.

3. Add any extras you like, then grab a spoon and dig in. Best enjoyed immediately, but it also holds up well in the fridge for a quick grab-and-go treat.

7. Pumpkin Protein Cottage Cheese Breakfast Bowl

You all know how much I love cottage cheese by now, so of course I had to include it in this collection! This breakfast bowl layers creamy cottage cheese with spiced pumpkin purée for a high-protein start that feels a little fancy—but takes five minutes, max. Add your favorite fruit, a sprinkle of crunch, and a drizzle of maple syrup for a cozy fall breakfast that’s as satisfying as it looks.

Serves: 1

Ingredients:

• ½ cup cottage cheese

• ¼ cup pumpkin purée

• ½ banana, sliced (optional)

• ½ teaspoon pumpkin pie spice

• 1 scoop vanilla protein powder (or 1 tablespoon almond butter, optional)

• 1–2 teaspoons maple syrup, to taste

• ¼ teaspoon vanilla extract (optional)

Toppings:

• Banana slices or chopped apple

• Granola or chopped pecans

• Hemp seeds or chia seeds

• Extra drizzle of maple syrup or almond butter

• Sprinkle of cinnamon

Instructions:

1. In a small bowl, stir the pumpkin purée with pumpkin pie spice, vanilla, maple syrup, and protein powder or almond butter until smooth and well blended.

2. In a serving bowl or jar, layer cottage cheese on one side and the pumpkin mixture on the other for a pretty two-tone effect.

3. Add sliced banana or apple on top, then sprinkle with granola, seeds, or your favorite toppings. Finish with a drizzle of maple syrup and a dusting of cinnamon, if desired.

4. Serve immediately or refrigerate for up to 24 hours.

8. Savory Pumpkin Cottage Cheese Bowl

This one’s for the savory breakfast (or lunch!) lovers. Creamy cottage cheese meets roasted pumpkin cubes, crunchy toppings, and a little kick from chili flakes. It’s high in protein, full of texture, and surprisingly addictive. 

Serves: 1

Ingredients:

• ½ cup cottage cheese

• ¾ cup roasted pumpkin cubes (or butternut squash)

• 1 teaspoon olive oil

• Salt and pepper, to taste

• Pinch of chili flakes (adjust to taste)

Topping ideas:

• Toasted pepitas or chopped walnuts

• Everything bagel seasoning

• Fresh herbs (like parsley or chives)

• Drizzle of hot honey or balsamic glaze (optional but excellent)

• Microgreens or arugula for a fresh finish

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until tender and golden. Let cool slightly.

2. In a bowl, spoon cottage cheese on the bottom or to one side. Top with warm roasted pumpkin.

3. Sprinkle with chili flakes and any extra toppings you like—pepitas, fresh herbs, or a dash of hot honey if you’re into that sweet-heat combo.

4. Serve immediately while the pumpkin is still warm, or chill everything and eat it cold—both ways work.

9. Spicy Pumpkin Hummus

This isn’t your average hummus. With pumpkin purée, warm spices, and a little kick from cayenne and sriracha, this dip is cozy and bold and I just love making a big batch of it for parties. It’s smooth, savory, and just the thing for fall snacking, party platters, or spreading on literally everything.

Serves: 6 (as a snack or appetizer)

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed

• ½ cup pumpkin purée

• ¼ cup tahini

• 2 tablespoons olive oil

• 1 garlic clove

• 1 tablespoon lemon juice

• ½ teaspoon ground cumin

• ¼ teaspoon smoked paprika

• ⅛–¼ teaspoon cayenne pepper (adjust for spice level)

• Salt, to taste

• 2–3 teaspoons cold water (to thin, if needed)

For garnish:

• Drizzle of sriracha

• Extra olive oil

• Pinch of smoked paprika

• Optional: roasted pepitas or sesame seeds

Instructions:

1. Add chickpeas, pumpkin, tahini, olive oil, garlic, lemon juice, cumin, smoked paprika, cayenne, and salt to a food processor or high-speed blender.

2. Blend until smooth and creamy, adding water a teaspoon at a time until you reach your desired consistency.

3. Taste and adjust seasoning if needed—add more lemon for brightness or cayenne for heat.

4. Scoop into a bowl, use the back of a spoon to swirl the top, and garnish with a drizzle of sriracha, a splash of olive oil, and any extra toppings you like.

5. Serve with pita chips, crackers, veggie sticks, or spread it on a sandwich or wrap.

10. Pumpkin Crostini With Ricotta & Crispy Sage

These fall-ready crostini are the kind of appetizer that looks fancy, tastes amazing, and comes together with almost no fuss. Creamy ricotta is layered with spiced pumpkin purée on toasted baguette slices, then topped with crispy sage and a drizzle of honey or balsamic. It’s sweet, savory, and totally irresistible on a holiday platter.

Serves: 8–10 (makes about 20 crostini)

Ingredients:

• 1 baguette, sliced into ½-inch rounds

• 2 tablespoons olive oil (for brushing)

• ¾ cup pumpkin purée (not pumpkin pie filling)

• ½ teaspoon pumpkin pie spice or cinnamon

• 1 tablespoon maple syrup or honey

• Salt and pepper, to taste

• ½ cup whole milk ricotta cheese

Toppings:

• 8–10 fresh sage leaves

• 1 tablespoon butter or olive oil (for frying the sage)

• Honey or balsamic glaze, for drizzling

• Optional: crushed walnuts or pepitas for crunch

Instructions:

1. Toast the bread: Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush lightly with olive oil. Toast for 8–10 minutes, flipping halfway, until golden and crisp.

2. Season the pumpkin: In a small bowl, stir together pumpkin purée, pumpkin pie spice, maple syrup, and a pinch of salt and pepper. Taste and adjust sweetness or spice as needed.

3. Fry the sage: Heat butter or olive oil in a small skillet over medium heat. Add sage leaves and fry for 1–2 minutes until crispy. Transfer to a paper towel to cool.

4. Assemble the crostini: Spread a layer of ricotta onto each toasted baguette slice. Spoon a small dollop of the spiced pumpkin purée on top. Finish with a crispy sage leaf, a drizzle of honey or balsamic glaze, and a sprinkle of nuts or seeds if using.

5. Serve immediately, or prep the components ahead and assemble just before serving.

11. Pumpkin Deviled Eggs

A little spooky, a little seasonal, and totally snackable—these pumpkin deviled eggs are the perfect fall party appetizer. The yolk filling gets a subtle boost from pumpkin purée and warm spices, then gets piped back in for that classic creamy bite. Garnish with paprika, chives, or even little “pumpkin stem” green onions to make them extra festive.

Serves: 6 (makes 12 deviled eggs)

Ingredients:

• 6 large eggs

• 2 tablespoons pumpkin purée

• 2 tablespoons mayonnaise

• 1 teaspoon Dijon mustard

• ¼ teaspoon garlic powder

• ¼ teaspoon smoked paprika, plus more for garnish

• Salt and pepper, to taste

• Optional: pinch of pumpkin pie spice (just a tiny bit—¼ tsp or less)

Toppings:

• Extra paprika, for dusting

• Chives or green onion tips 

• Optional: tiny sage leaves or microgreens for flair

Instructions:

1. Boil the eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath and cool completely before peeling.

2. Make the filling: Slice eggs in half and gently remove yolks. In a bowl, mash the yolks with pumpkin purée, mayo, Dijon, garlic powder, smoked paprika, and a little salt and pepper. Add a tiny pinch of pumpkin pie spice if you’re feeling bold. Mix until smooth and creamy.

3. Assemble: Spoon or pipe the filling back into the egg whites. (A piping bag or zip-top bag with the corner snipped gives that cute swirl.)

4. Garnish: Dust with extra paprika and top each one with chives or green onion tips.

5. Serve chilled. These are best within 24 hours but can be made a few hours ahead.

12. Pumpkin Goat Cheese Bites

These two-bite wonders are creamy, tangy, and a little sweet with just enough pumpkin spice to keep things festive. A base of whipped goat cheese and pumpkin purée gets tucked into crispy phyllo shells (or puff pastry cups), then topped with honey and crunchy nuts for a flavor-packed appetizer that’s way easier than it looks.

Serves: 8–10 (makes about 15 bites)

Ingredients:

• 1 (4 oz) log goat cheese, softened

• ¼ cup pumpkin purée

• 1 tablespoon honey or maple syrup

• ¼ teaspoon cinnamon or pumpkin pie spice

• Salt and pepper, to taste

• 1 package mini phyllo shells (or small puff pastry squares, pre-baked in mini muffin tins)

Toppings:

• Chopped walnuts or pecans

• Extra honey or maple syrup, for drizzling

• Optional: fresh thyme leaves or a tiny sprinkle of flaky sea salt

Instructions:

1. Make the filling: In a small bowl, mix together goat cheese, pumpkin purée, honey, spice, and a pinch of salt and pepper until smooth and creamy. Taste and adjust seasoning or sweetness if needed.

2. Fill the shells: Spoon or pipe the pumpkin-goat cheese mixture into each phyllo cup or pastry shell.

3. Top and serve: Garnish with chopped nuts, a drizzle of honey or maple syrup, and fresh thyme if using.

4. Serve immediately, or refrigerate for up to 2 hours before serving. Best served at room temp for full flavor.

13. Pumpkin Puff Pastry Pinwheels

Savory, swirly, and full of fall flavor, these pumpkin puff pastry pinwheels are the appetizer you’ll want on repeat all season. Creamy pumpkin, tangy goat cheese, and fresh herbs get rolled up in buttery puff pastry, then baked until golden and flaky. Serve them warm and watch them disappear.

Serves: 8 (makes about 16 pinwheels)

Ingredients:

• 1 sheet puff pastry, thawed

• ⅓ cup pumpkin purée (not pie filling)

• 2 oz goat cheese, softened (or cream cheese if preferred)

• 1 tablespoon chopped fresh sage or thyme

• 1 tablespoon grated Parmesan (optional)

• Salt and pepper, to taste

• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Mix the filling: In a small bowl, stir together pumpkin purée, goat cheese, herbs, Parmesan (if using), salt, and pepper until smooth and well combined.

3. Roll it up: On a lightly floured surface, unfold the puff pastry and gently roll it out to smooth any creases. Spread the pumpkin mixture evenly over the surface, leaving a ½-inch border along one edge.

4. Form the pinwheels: Starting from the side opposite the border, roll the pastry up tightly into a log. Use a bit of water to seal the edge. Chill in the fridge for 10 minutes if the dough feels soft—this makes slicing easier.

5. Slice and bake: Slice the log into ½-inch rounds and place on the prepared baking sheet. Brush the tops lightly with beaten egg.

6. Bake for 15–18 minutes, or until puffed and golden brown. Let cool slightly before serving.

14. Pumpkin & Caramelized Onion Flatbread

This golden flatbread layers creamy pumpkin with sweet caramelized onions, melty cheese, and a hint of thyme for a fall-inspired bite that’s way more than the sum of its parts. Slice it into squares for a cozy appetizer, or serve it with a salad for a light dinner. Bonus: it makes your kitchen smell amazing.

Serves: 4–6 as an appetizer

Ingredients:

• 1 store-bought flatbread or naan (or use pizza dough, rolled thin)

• ½ cup pumpkin purée

• 1 teaspoon olive oil

• ½ teaspoon garlic powder

• ½ teaspoon fresh thyme leaves (or ¼ tsp dried)

• Salt and pepper, to taste

• 1 small yellow onion, thinly sliced

• 1 tablespoon butter or olive oil (for caramelizing)

• ½ cup shredded mozzarella or fontina cheese

• Optional: crumbled goat cheese or feta

• Optional toppings: extra thyme, arugula, balsamic glaze

Instructions:

1. Caramelize the onion: In a small skillet over medium-low heat, melt the butter or oil. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 20–25 minutes until golden and soft. Set aside.

2. Preheat oven to 400°F (200°C). If using pizza dough, roll it thin and place on a parchment-lined baking sheet.

3. Make the pumpkin base: In a bowl, mix pumpkin purée with olive oil, garlic powder, thyme, salt, and pepper.

4. Assemble the flatbread: Spread the pumpkin mixture over the base. Scatter caramelized onions over the top, then sprinkle with mozzarella (and goat cheese or feta if using).

5. Bake for 10–12 minutes, or until the edges are golden and the cheese is bubbly. If using pizza dough, you may need an extra few minutes.

6. Finish and serve: Top with more thyme, a handful of arugula, or a drizzle of balsamic glaze for a fancy finish. Slice into squares or wedges and serve warm.

15. Savory Pumpkin Cream Cheese Dip

Smooth, rich, and packed with fall flavor, this savory pumpkin dip is a crowd-pleasing change of pace from all the sweet pumpkin treats out there. It blends cream cheese, pumpkin purée, garlic, herbs, and a hit of Parmesan for a creamy dip that’s perfect with crackers, pretzels, or crostini.

Serves: 6–8 as an appetizer

Ingredients:

• 8 oz cream cheese, softened

• ½ cup pumpkin purée

• ¼ cup grated Parmesan cheese

• 1 garlic clove, minced (or ¼ tsp garlic powder)

• ½ teaspoon dried rosemary or thyme (or 1 tsp fresh)

• ¼ teaspoon onion powder

• Salt and pepper, to taste

• Optional: 1 tablespoon sour cream or Greek yogurt (for extra tang and scoopability)

Toppings (optional but fun):

• Drizzle of olive oil

• Extra chopped herbs

• Cracked black pepper or chili flakes

• Toasted pepitas or sunflower seeds

Instructions:

1. In a mixing bowl, combine cream cheese and pumpkin purée. Use a hand mixer or sturdy spatula to blend until smooth and creamy.

2. Add Parmesan, garlic, rosemary or thyme, onion powder, salt, and pepper. Stir until fully incorporated. If you like it extra tangy, mix in a spoonful of sour cream or yogurt.

3. Taste and adjust seasoning as needed. Chill for at least 30 minutes to let the flavors meld—or serve right away if you’re in a rush.

4. Transfer to a serving bowl and top with a drizzle of olive oil, a sprinkle of herbs, and any crunchy extras you love.

5. Serve with crackers, pretzels, sliced baguette, or veggie sticks.

16. Garlic Butter Pumpkin Spaghetti 

A cozy, no-fuss fall dinner that’s all about golden garlic butter, sweet roasted pumpkin, and a generous flurry of Parmesan. It’s comforting without being heavy, and easy enough to pull off on a busy night—but also delicious enough to serve at a dinner party.

Serves: 4

Ingredients:

• 3 cups cubed pumpkin (or butternut squash), peeled and diced

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 8 oz spaghetti

• 3 tablespoons unsalted butter

• 3–4 garlic cloves, minced

• ¼ teaspoon red pepper flakes (optional)

• ½ cup grated Parmesan cheese, plus more for serving

• Zest of ½ lemon (optional, but brightens it up!)

• 2 tablespoons chopped fresh parsley or sage

Instructions:

1. Roast the pumpkin: Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender. Set aside.

2. Cook the pasta: Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Reserve ½ cup pasta water, then drain.

3. Make the garlic butter: In a large skillet over medium heat, melt butter. Add garlic and red pepper flakes (if using), and sauté for 1–2 minutes until fragrant but not browned.

4. Toss everything together: Add the roasted pumpkin and cooked spaghetti to the skillet. Toss gently to coat. If the mixture seems dry, add a splash of reserved pasta water.

5. Finish it off: Stir in Parmesan, lemon zest (if using), and chopped herbs. Taste and season with more salt and pepper if needed.

6. Serve warm, topped with extra Parmesan and a few more herbs for good measure.

17. Pumpkin, Bacon & Caramelized Onion Pasta

This fall-forward pasta dish hits all the notes: roasted pumpkin for sweetness, crispy bacon for savory crunch, and caramelized onions for that rich, deep flavor. Tossed with your favorite short pasta and a little Parmesan, it’s the kind of dinner that makes you want to go back for seconds (and thirds).

Serves: 4

Ingredients:

• 8 oz short pasta (penne, rigatoni, or fusilli all work well)

• 3 cups cubed pumpkin (peeled and diced)

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 4 slices bacon, chopped

• 1 large yellow onion, thinly sliced

• 1 tablespoon butter (for caramelizing)

• ½ teaspoon thyme (dried or fresh)

• ½ cup grated Parmesan, plus more for topping

• Optional: a splash of pasta water or cream to loosen the sauce

Instructions:

1. Roast the pumpkin: Preheat oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.

2. Cook the pasta: While the pumpkin roasts, bring a large pot of salted water to a boil. Cook pasta until al dente, according to package directions. Reserve ½ cup pasta water before draining.

3. Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to transfer it to a paper towel-lined plate, leaving the bacon fat in the pan.

4. Caramelize the onions: Add the sliced onions and butter to the bacon drippings. Cook over medium-low heat for 15–20 minutes, stirring occasionally, until golden and soft. Season with a little salt and thyme.

5. Toss everything together: Add the roasted pumpkin, cooked pasta, and most of the bacon to the skillet with the onions. Toss gently to combine. Stir in Parmesan and a splash of pasta water (or cream) if needed to coat everything.

6. Serve: Top with the remaining bacon, more Parmesan, and a crack of black pepper. Serve warm.

18. Roasted Pumpkin With Chili & Feta 

Sweet roasted pumpkin meets salty feta and a touch of heat in this vibrant side dish that’s just the thing to break up the beige on your holiday plate. It’s simple enough for a weeknight and special enough for a fall feast.

Serves: 4–6

Ingredients:

• 3–4 cups cubed pumpkin (peeled and diced)

• 2 tablespoons olive oil

• ½ teaspoon smoked paprika

• ¼–½ teaspoon chili flakes (adjust to your heat preference)

• Salt and pepper, to taste

• ½ cup crumbled feta cheese

• 2 tablespoons chopped fresh parsley or cilantro

• Optional: zest of ½ lemon or a drizzle of honey for balance

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Season the pumpkin: In a large bowl, toss the pumpkin cubes with olive oil, smoked paprika, chili flakes, salt, and pepper. Spread out in a single layer on the baking sheet.

3. Roast for 25–30 minutes, flipping halfway, until the pumpkin is golden and tender with caramelized edges.

4. Finish it off: Transfer to a serving platter. Sprinkle with crumbled feta, fresh herbs, extra chili, and lemon zest or a tiny drizzle of honey if you want a sweet-savory contrast.

5. Serve warm or at room temp—it’s delicious either way.

Whether you’re here for the cozy dinners, cute little party bites, or just trying to make the most of pumpkin season before the peppermint takes over—there’s something for everyone in this collection. From savory to sweet, simple to show-stopping, these pumpkin recipes prove that this fall favorite can do way more than just pie. Leave a comment below and share which ones you’ll be trying!