18 Delicious Mini Pumpkin Recipes Perfect for Fall

As the leaves start to change and the air grows crisper, our thoughts turn to the warm, comforting flavors of fall. And what’s more iconic of the season than pumpkin? This year, why not try something new with your favorite gourd? Mini pumpkin recipes are a great way to get creative in the kitchen without committing to a whole pie or loaf. From sweet treats like mini pumpkin cheesecakes and muffins to savory delights like pot pies and risotto balls, we’ve rounded up 18 delicious mini pumpkin recipes that are sure to become new fall favorites.

Mini Pumpkin Cheesecakes with Gingersnap Crust

These bite-sized cheesecakes are the perfect way to enjoy the flavors of pumpkin and gingersnap in a miniature form. With a crunchy crust and creamy filling, they’re sure to be a hit at any fall gathering.

Ingredients:

– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 tsp vanilla extract
– Salt to taste

Instructions:

1. Preheat oven to 325°F.
2. Prepare gingersnap crust by mixing crumbs, sugar, and melted butter in a bowl until well combined. Press into mini muffin tin cups.
3. In a separate bowl, beat cream cheese until smooth. Add granulated sugar, pumpkin puree, eggs, vanilla extract, and salt; mix until combined.
4. Pour cheesecake mixture over crusts, filling each cup about 2/3 full.
5. Bake for 18-20 minutes or until edges are set and centers are slightly jiggly.
6. Allow to cool completely before serving.

Cooking Time: 18-20 minutes

Spiced Mini Pumpkin Muffins with Cream Cheese Frosting

These bite-sized treats are perfect for a fall gathering or as a sweet treat any time of the year. The combination of pumpkin, cinnamon, and nutmeg in the muffin batter is balanced by the tangy cream cheese frosting.

Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– Cream cheese frosting (recipe below)

Instructions:

1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, melted butter, eggs, cinnamon, and nutmeg. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups. Bake for 12-15 minutes or until golden brown.

Cream Cheese Frosting:

– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar

Beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until combined.

Mini Pumpkin Pies with Whipped Cinnamon Topping

These bite-sized pumpkin pies are the perfect treat for any occasion. With a flaky crust and creamy filling, they’re sure to satisfy your sweet tooth.

Ingredients:

For the pies:

– 1 cup all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
– 1/2 cup canned pumpkin puree
– 1 egg, beaten
– 1 tablespoon sugar
– 1 teaspoon ground cinnamon

For the whipped cinnamon topping:

– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour, butter, and water. Mix until a dough forms.
3. Roll out the dough and use a cookie cutter or glass to cut out mini pie crusts.
4. Spoon pumpkin filling into each pie crust, leaving a small border around the edges.
5. Bake for 15-20 minutes, or until crust is golden brown.
6. For the whipped cinnamon topping, beat cream and sugar in a bowl until stiff peaks form. Add cinnamon and mix well.
7. Serve warm pies with a dollop of whipped cinnamon topping.

Cooking Time: 15-20 minutes

Savory Mini Pumpkin Pot Pies

These bite-sized pumpkin pot pies are a perfect blend of savory flavors and warm spices, making them a delightful addition to any fall gathering. With just the right amount of sweetness from the pumpkin, these mini pies are sure to please both kids and adults.

Ingredients:

– 1 cup cooked pumpkin puree
– 1/2 cup chicken broth
– 1/4 cup grated cheddar cheese
– 1 tablespoon butter
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 package of frozen puff pastry, thawed
– 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together pumpkin puree, chicken broth, cheese, butter, thyme, salt, and pepper.
3. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
4. Cut out small squares of pastry, about 3 inches per side.
5. Spoon a small amount of the pumpkin mixture onto one half of each square, leaving a 1/2 inch border around the edges.
6. Fold the other half of the pastry square over the filling and press edges to seal.
7. Brush tops with beaten egg for glaze.
8. Bake for 15-20 minutes or until golden brown.

Cooking Time: 15-20 minutes

Mini Pumpkin Bread Loaves with Maple Glaze

These bite-sized pumpkin bread loaves are perfect for a seasonal treat or holiday gathering. The sweetness of the maple glaze pairs perfectly with the warm spices and moist texture of the pumpkin bread.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1 cup canned pumpkin puree
– 1 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– Maple glaze (recipe below)

Instructions:

1. Preheat oven to 350°F (180°C). Line a mini loaf pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, combine pumpkin puree, sugar, melted butter, and egg. Whisk until smooth.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 20-22 minutes or until a toothpick comes out clean.

Maple Glaze:

– 1/2 cup pure maple syrup
– 1 tbsp powdered sugar

Whisk together until smooth. Drizzle over cooled bread loaves.

Pumpkin Spice Mini Donuts

Pumpkin Spice Mini Donuts: A Fall Favorite

These bite-sized treats capture the essence of fall with the warmth of pumpkin spice and a hint of sweetness. Perfect for snacking, gift-giving, or adding to your holiday spread.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup whole milk
– 2 teaspoons active dry yeast
– 1/4 teaspoon salt
– 1/2 teaspoon pumpkin puree
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 tablespoons unsalted butter, melted
– Confectioners’ sugar for dusting

Instructions:

1. Preheat oil in a deep frying pan to 375°F.
2. In a large bowl, whisk together flour, sugar, and yeast.
3. In a separate bowl, whisk together milk, pumpkin puree, cinnamon, nutmeg, and ginger.
4. Add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
5. Pipe into mini donut shapes using a piping bag or a plastic bag with a corner cut off.
6. Fry for 2-3 minutes on each side, or until golden brown.
7. Drain excess oil and dust with confectioners’ sugar.

Cooking Time: 4-5 minutes per batch

Mini Pumpkin Pancake Bites with Caramel Drizzle

Start your day off right with these adorable mini pancakes packed with pumpkin flavor and topped with a rich caramel drizzle. Perfect for a fall breakfast or brunch, these bite-sized treats are easy to make and sure to please.

Ingredients:

– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1/4 cup canned pumpkin puree
– Caramel sauce (store-bought or homemade)
– Butter or cooking spray for greasing the pan

Instructions:

1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, egg, and pumpkin puree.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Drop by tablespoonfuls onto the prepared pan.
6. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes or until golden brown.
8. Drizzle with caramel sauce and serve warm.

Cooking Time: 10-12 minutes

Mini Pumpkin Cinnamon Rolls with Pecans

These bite-sized treats are perfect for fall gatherings or as a sweet breakfast treat. The combination of pumpkin, cinnamon, and crunchy pecans will leave you wanting more.

Ingredients:

– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1/2 cup chopped pecans
– 1 tablespoon ground cinnamon
– Confectioners’ sugar for dusting

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes.
3. Add flour, salt, pumpkin puree, and melted butter. Mix until a dough forms.
4. Turn dough onto a floured surface and knead for 5-7 minutes.
5. Roll out dough to 1/4 inch thickness. Cut into 12 equal pieces.
6. Place each piece on the prepared baking sheet, leaving space between each roll.
7. Sprinkle with chopped pecans and cinnamon. Bake for 15-20 minutes or until golden brown.
8. Dust with confectioners’ sugar before serving.

Cooking Time: 15-20 minutes

Mini Pumpkin Soup Shooters with Crispy Sage

Perfect for a fall gathering or holiday party, these bite-sized soup shooters are a unique and delicious twist on traditional pumpkin soup. Serve warm, garnished with crispy sage leaves and crusty bread on the side.

Ingredients:

– 1/2 cup cooked pumpkin puree
– 1/4 cup chicken broth
– 1 tablespoon heavy cream
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
– 1/4 cup olive oil
– Fresh sage leaves, chopped (about 1/4 cup)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small saucepan, combine pumpkin puree, chicken broth, heavy cream, cinnamon, salt, and pepper.
3. Heat over medium heat, whisking constantly, until warm and well combined.
4. Meanwhile, toss chopped sage leaves with olive oil on a baking sheet.
5. Bake for 5-7 minutes or until crispy and golden brown.
6. Spoon the warm soup mixture into small cups or ramekins.
7. Top each shooter with a sprinkle of crispy sage leaves.
8. Serve immediately.

Cooking Time: 15-20 minutes

Mini Pumpkin Risotto Balls with Parmesan

These bite-sized treats combine the comforting flavors of risotto and pumpkin with the savory goodness of Parmesan cheese, perfect for a fall gathering or snack.

Ingredients:

– 1 cup cooked Arborio rice
– 1/2 cup canned pumpkin puree
– 1 tablespoon olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– Breadcrumbs (for coating)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine cooked rice, pumpkin puree, olive oil, salt, and pepper. Mix until well combined.
3. Add Parmesan cheese and mix until a dough forms.
4. Divide the dough into small balls, about 1 inch (2.5 cm) in diameter.
5. Dip each ball into beaten egg and then coat with breadcrumbs.
6. Place the coated risotto balls on the prepared baking sheet, leaving some space between each ball.
7. Bake for 15-20 minutes or until golden brown.

Cooking Time: 15-20 minutes

Mini Pumpkin Ravioli with Brown Butter Sauce

Experience the warmth of autumn with these bite-sized pumpkin ravioli served in a rich and nutty brown butter sauce. Perfect for a cozy dinner party or a special treat for yourself.

Ingredients:

– 1 package mini wonton wrappers (about 60-70 wrappers)
– 1/2 cup cooked, mashed pumpkin
– 1 tablespoon grated Parmesan cheese
– 1 egg, lightly beaten
– Salt and pepper to taste
– Brown butter sauce (recipe below)

Brown Butter Sauce:

– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a bowl, combine pumpkin, Parmesan cheese, and egg. Mix well to combine.
3. Lay a wonton wrapper on a flat surface. Place a small spoonful of the pumpkin mixture in the center.
4. Fold the wrapper into a triangle by bringing the opposite corners together. Press edges together to seal.
5. Repeat with remaining wrappers and filling.
6. Cook ravioli for 2-3 minutes or until they float to the surface. Drain and serve with brown butter sauce.

Cooking Time:

– Ravioli: 2-3 minutes
– Brown Butter Sauce: 4-5 minutes (or until butter turns golden brown)

Mini Pumpkin Cornbread Muffins

Perfect for a fall gathering or as a sweet snack, these mini pumpkin cornbread muffins are moist and flavorful. With the warm spices of cinnamon, nutmeg, and ginger, they’re sure to be a hit.

Ingredients:

– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon ground ginger
– Optional: chopped walnuts or pecans for topping

Instructions:

1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk together pumpkin puree and melted butter. Add the egg and whisk until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 15-20 minutes or until a toothpick inserted comes out clean.
7. Let cool completely before serving. Optional: sprinkle with chopped nuts before baking.

Cooking Time: 15-20 minutes

Mini Pumpkin Chocolate Chip Cookies

Perfectly sized for snacking or sharing, these bite-sized cookies combine the warmth of pumpkin with the richness of chocolate chips.

Ingredients:

– 1/2 cup unsalted butter, softened
– 1/4 cup white granulated sugar
– 1/4 cup brown sugar
– 1/2 cup canned pumpkin puree
– 1 egg
– 1 teaspoon vanilla extract
– 1 3/4 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in pumpkin puree, egg, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients; stir until just combined.
5. Fold in chocolate chips.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 10-12 minutes or until edges are lightly golden.

Cooking Time: 10-12 minutes

Mini Pumpkin Spice Latte Cupcakes

These bite-sized treats capture the essence of fall’s favorite drink, perfect for a sweet and spicy treat any time of year. Moist pumpkin spice cake, topped with a creamy whipped cream frosting and toasted pecans, makes these mini cupcakes a delightful autumnal indulgence.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
– Whipped cream and toasted pecans, for topping

Instructions:

1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among mini muffin cups.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before topping with whipped cream and toasted pecans.

Cooking Time: 12-15 minutes

Mini Pumpkin Pudding Parfaits

These bite-sized treats are perfect for a fall gathering or a sweet snack any time of the year. Layers of creamy pumpkin pudding, crunchy graham cracker crumbs, and whipped cream create a delightful dessert.

Ingredients:

– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup canned pumpkin puree
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 16-20 graham crackers, crushed
– 1 cup heavy whipped cream
– Optional: chopped nuts or chocolate chips for garnish

Instructions:

1. In a medium saucepan, combine heavy cream, whole milk, pumpkin puree, sugar, salt, and cinnamon. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
2. Remove from heat and let cool slightly.
3. Spoon about 1/4 cup of pudding into small glasses or parfait dishes. Top with about 1 tablespoon of crushed graham crackers.
4. Repeat the layers one more time, finishing with whipped cream on top.
5. Chill in the refrigerator for at least 30 minutes before serving.

Cooking Time: 10-15 minutes

Mini Pumpkin Empanadas with Spiced Sugar

Savor the flavors of fall with these bite-sized treats that combine the warmth of pumpkin and spices with the flaky crust of empanadas. Perfect for a snack or as a dessert, they’re sure to delight.

Ingredients:

– 2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 egg, beaten
– Confectioners’ sugar for dusting
– Spiced sugar (see below) for topping

Spiced Sugar:

– 1 tablespoon granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt

Instructions:

1. Preheat oven to 375°F.
2. In a large bowl, whisk together flour, butter, and salt until crumbly. Gradually add sugar and pumpkin puree; mix until dough forms.
3. Roll out dough to about 1/8 inch thickness. Cut into 3-inch squares.
4. Place a spoonful of pumpkin mixture in the center of each square. Fold edges to form a triangle, pressing gently to seal.
5. Brush tops with beaten egg and sprinkle with spiced sugar.
6. Bake for 20-25 minutes or until golden brown.

Cooking Time: 20-25 minutes

Mini Pumpkin-Stuffed French Toast Bites

Start your day with a delightful twist on traditional French toast. These bite-sized treats are infused with the warmth of pumpkin and topped with crunchy cinnamon sugar.

Ingredients:

– 4 slices of bread ( Challah or brioche work well)
– 1/2 cup pumpkin puree
– 1 egg
– 1/4 cup milk
– 2 tablespoons butter, melted
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon nutmeg
– Powdered sugar for dusting (optional)
– Cinnamon sugar for topping (see note)

Instructions:

1. In a shallow dish, whisk together pumpkin puree, egg, milk, and melted butter.
2. Dip each bread slice into the mixture, coating both sides evenly.
3. Place coated bread slices on a non-stick skillet or griddle over medium heat.
4. Cook for 2-3 minutes on each side, until golden brown.
5. Top with cinnamon sugar (a mix of granulated sugar and cinnamon).
6. Dust with powdered sugar (optional) before serving.

Cooking Time: Approximately 8-10 minutes per batch, depending on the size of your bread slices.

Mini Pumpkin Hummus Bowls with Pita Chips

A flavorful and nutritious snack that combines the warmth of pumpkin puree with the creaminess of hummus, served with crispy pita chips. Perfect for a quick pick-me-up or as a healthy addition to your favorite gathering.

Ingredients:

– 1 (15 oz) can chickpeas
– 1/2 cup roasted pumpkin puree
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tbsp lemon juice
– 1 tsp salt
– 3 tbsp olive oil
– 1 bag pita chips
– Optional: chopped fresh parsley or paprika for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a blender, combine chickpeas, pumpkin puree, tahini, garlic, lemon juice, and salt. Blend until smooth.
3. With the blender running, slowly pour in olive oil.
4. Transfer hummus to serving bowls or ramekins.
5. Arrange pita chips around the hummus.
6. Garnish with parsley or paprika, if desired.
7. Serve immediately.

Cooking Time: 10 minutes (prep), 0 minutes (hummus preparation)

Summary

Get ready to fall in love with these adorable mini pumpkin recipes perfect for the season! From cheesecakes and muffins to pies, breads, and even soups, there’s something for everyone. Try Mini Pumpkin Cheesecakes with Gingersnap Crust or Spiced Mini Pumpkin Muffins with Cream Cheese Frosting. Or go savory with Savory Mini Pumpkin Pot Pies or Mini Pumpkin Risotto Balls with Parmesan. And don’t forget the sweet treats like Mini Pumpkin Bread Loaves with Maple Glaze and Mini Pumpkin Chocolate Chip Cookies. These bite-sized delights are sure to bring a smile to anyone’s face!