6 Pumpkin Desserts you can Meal Prep

Fall is in the air, and that means it’s time for all things pumpkin! We’ve got you covered with six unique pumpkin desserts perfect for prepping ahead, so you can enjoy the flavors of fall all week long.

1. Pumpkin Spice Cheesecake Bars

These creamy and decadent cheesecake bars are a fall favorite. With a buttery graham cracker crust and a smooth pumpkin spice filling, they’re sure to satisfy your sweet tooth.

Ingredients

• Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 5 tablespoons unsalted butter, melted
• Filling:
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 15 ounces pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin puree, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt until well combined.
4. Pour the filling over the cooled crust. Bake for 30-35 minutes, or until the center is set.
5. Let cool completely in the pan before refrigerating for at least 4 hours or overnight.
6. Cut into bars and serve.

Meal Prep Tip: These bars are perfect for meal prep! Make a batch on the weekend and store them in the refrigerator for up to a week. They’re a great grab-and-go dessert or afternoon snack.

2. Pumpkin Chocolate Chip Cookies

These soft and chewy cookies are a delicious twist on a classic. The pumpkin puree adds moisture and flavor, while the chocolate chips provide the perfect sweetness.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup chocolate chips

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg and vanilla extract until well combined. Stir in pumpkin puree.
3. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chocolate chips.
4. Drop by rounded tablespoons onto prepared baking sheets. Bake for 10-12 minutes, or until golden brown.
5. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Meal Prep Tip: Bake a batch of cookies on the weekend and store them in an airtight container at room temperature for up to 3 days. You can also freeze the dough for up to 3 months.

3. Pumpkin Bread

This moist and flavorful pumpkin bread is a fall staple. It’s perfect for breakfast, brunch, or dessert, and it’s easy to make ahead of time.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg  
• 1/4 teaspoon ground cloves
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup pumpkin puree
• 1/2 cup milk

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in pumpkin puree.
4. Alternately add dry ingredients and milk to wet ingredients, beginning and ending with dry ingredients. Mix until just combined.
5. Pour batter into prepared loaf pans. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Meal Prep Tip: Bake the pumpkin bread on the weekend and store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 3 months.

4. Pumpkin Pie Parfaits

These individual parfaits are a light and refreshing dessert. They’re layered with creamy pumpkin pie filling, crunchy granola, and whipped cream, making them a perfect treat any time of day.

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• Granola
• Whipped cream

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together pumpkin puree, condensed milk, eggs, pumpkin pie spice, and salt until smooth.
3. Pour filling into a greased 9-inch pie plate. Bake for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes or until a knife inserted in the center comes out clean.
4. Let cool completely before assembling parfaits.
5. To assemble parfaits, layer pumpkin pie filling, granola, and whipped cream in individual glasses or jars. Repeat layers as desired.
6. Serve immediately or refrigerate for later.

Meal Prep Tip: Make the pumpkin pie filling ahead of time and store it in the refrigerator for up to a week. Assemble the parfaits when ready to serve.

5. Pumpkin Spice Rice Krispie Treats

These festive Rice Krispie treats are a fun and easy dessert. The pumpkin spice flavor is perfect for fall, and the marshmallows add a touch of sweetness.

Ingredients

• 3 tablespoons unsalted butter
• 1 (10 ounce) bag of marshmallows
• 1/2 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 6 cups Rice Krispies cereal

Instructions

1. In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted and smooth.
2. Stir in pumpkin puree and pumpkin pie spice until well combined.
3. Remove from heat and gently fold in Rice Krispies cereal until evenly coated.
4. Press mixture into a greased 9×13 inch pan. Let cool completely before cutting into squares.

Meal Prep Tip: Make a batch of these treats on the weekend and store them in an airtight container at room temperature for up to 3 days. They’re perfect for packing in lunches or enjoying as an after-school snack.

6. Pumpkin Spice Latte Cupcakes

These cupcakes are a coffee lover’s dream. They’re infused with the flavors of a pumpkin spice latte, with a moist pumpkin cake base and a creamy coffee frosting.

Ingredients

• Cupcakes:
  
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 1/2 cup strong brewed coffee, cooled
• Frosting:
  
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3-4 cups powdered sugar
  • 1/4 cup strong brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.

Make the cupcakes: 

1. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
2. In a separate bowl, cream together butter and sugar until light.
3. Alternately add dry ingredients and cooled coffee to wet ingredients, beginning and ending with dry ingredients. Mix until just combined.
4. Divide the batter evenly among the muffin cups.
5. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Make the frosting:

1. In a large bowl, beat butter until smooth and creamy.
2. Gradually add powdered sugar, one cup at a time, beating well after each addition until incorporated.
3. Beat in cooled coffee and vanilla extract until frosting is light and fluffy. Add more powdered sugar if the frosting is too thin, or more coffee if it’s too thick.
4. Once cupcakes are cooled completely, frost and enjoy!

Meal Prep Tip: Bake the cupcakes ahead of time and store them in an airtight container at room temperature for up to 3 days. Frost them just before serving or freeze them unfrosted for up to 3 months.

Final Thoughts

Meal prepping doesn’t mean sacrificing flavor, especially when it comes to pumpkin desserts. With these six delightful recipes, you can enjoy the warmth and spice of fall all week long. Whether you’re craving a quick breakfast treat, an afternoon pick-me-up, or a decadent dessert, there’s something here for everyone. Happy meal prepping and happy fall!