12 Pumpkin-Inspired Recipes for Sweet and Savory October Meals

Pumpkin season brings endless ways to fill your table with comforting flavors. From creamy pastas to warm baked treats, this fall favorite works beautifully in both sweet and savory dishes. These recipes bring together cozy textures and familiar spices that make October meals extra special.

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Creamy Pumpkin Alfredo Pasta

This pasta dish takes comfort food to a new level of cozy. The sauce is smooth and creamy with hints of garlic and nutmeg that balance the sweetness of the pumpkin. It’s a simple meal that feels rich enough for a fall dinner yet easy to make on a busy weeknight.

You’ll need 12 ounces of fettuccine, 1 cup of pumpkin puree, 1 cup of heavy cream, 3 tablespoons of butter, 2 cloves of minced garlic, ½ cup of grated Parmesan, ¼ teaspoon of nutmeg, and salt and pepper to taste.

Cook pasta until al dente, then set aside. In a large skillet, melt butter and sauté garlic for one minute. Stir in pumpkin puree, cream, and spices, then simmer for 5 minutes until thickened. Toss in the pasta, sprinkle Parmesan, and cook 2–3 minutes more. Serve warm with extra cheese and a few sage leaves on top.

Pumpkin Chili with Ground Turkey

This hearty chili is a fall favorite with just the right mix of warmth and spice. The pumpkin adds a subtle sweetness that balances the smoky chili powder and savory turkey. It’s a great choice for chilly evenings when everyone wants something filling.

You’ll need 1 pound of ground turkey, 1 can of pumpkin puree, 1 can of diced tomatoes, 1 can of black beans, 1 small onion, 2 cloves of garlic, 2 tablespoons of chili powder, 1 teaspoon of cumin, and 2 cups of chicken broth.

Cook turkey with onions and garlic until browned. Add spices, then stir in pumpkin, tomatoes, beans, and broth. Simmer for 25–30 minutes, stirring occasionally. Taste and adjust seasoning, then serve hot with shredded cheese or cornbread on the side.

Pumpkin Mac and Cheese

This version of mac and cheese feels richer and creamier than the classic. Pumpkin adds a velvety texture that blends beautifully with sharp cheddar. It’s kid-friendly and comforting with a hint of fall flavor in every bite.

You’ll need 8 ounces of elbow macaroni, 1 cup of pumpkin puree, 2 cups of shredded cheddar cheese, 2 tablespoons of butter, 2 tablespoons of flour, 1½ cups of milk, ¼ teaspoon of nutmeg, and salt and pepper.

Cook pasta and drain. In a saucepan, melt butter and whisk in flour to make a roux. Slowly add milk and cook until thick, then whisk in pumpkin and cheese until smooth. Stir in the pasta, season to taste, and bake at 350°F (175°C) for 20 minutes if you like a golden crust.

Roasted Pumpkin and Sage Risotto

This creamy risotto has deep flavor from roasted pumpkin and fresh sage. Each spoonful is rich, smooth, and comforting with a nutty undertone. It’s an elegant dish that feels right at home on a fall table.

You’ll need 1½ cups of Arborio rice, 2 cups of roasted pumpkin cubes, 4 cups of vegetable broth, ½ cup of white wine, 1 small onion, 2 tablespoons of butter, ¼ cup of grated Parmesan, and 4 chopped sage leaves.

Sauté onion in butter until translucent. Add rice and stir until coated, then pour in wine and let it absorb. Gradually add warm broth, one ladle at a time, stirring constantly. Mix in roasted pumpkin and sage near the end, then finish with Parmesan before serving.

Pumpkin and Black Bean Tacos

These vegetarian tacos are flavorful and full of texture. Roasted pumpkin adds a gentle sweetness that pairs perfectly with the smoky beans. They’re colorful, satisfying, and perfect for casual fall dinners.

You’ll need 2 cups of pumpkin cubes, 1 can of black beans, 1 teaspoon of cumin, 1 teaspoon of chili powder, olive oil, salt, corn tortillas, and toppings like cotija cheese, avocado, and cilantro.

Roast pumpkin cubes with oil and spices at 400°F (200°C) for 25 minutes until tender. Warm the beans in a pan and mash slightly. Fill each tortilla with pumpkin and beans, then top with cheese, avocado slices, and fresh cilantro. Serve warm with lime wedges.

Pumpkin Lasagna with Spinach and Ricotta

This lasagna layers creamy pumpkin with spinach and cheese for a comforting meatless main dish. The mild sweetness of pumpkin blends well with the tang of ricotta and the earthiness of spinach. It’s hearty enough to please everyone at the table.

You’ll need 9 lasagna noodles, 1 cup of pumpkin puree, 1½ cups of ricotta, 1 cup of shredded mozzarella, 2 cups of fresh spinach, 1 egg, ½ teaspoon of garlic powder, and salt and pepper.

Cook noodles and set aside. Mix ricotta, egg, garlic, and spinach in a bowl. Layer noodles, pumpkin puree, ricotta mixture, and mozzarella in a baking dish. Repeat layers, ending with cheese on top. Bake at 375°F (190°C) for 30–35 minutes until bubbling and golden.

Pumpkin Soup with Toasted Pepitas

This smooth soup is creamy and lightly spiced. Pumpkin gives it a natural sweetness that pairs well with warm spices like nutmeg and ginger. It’s simple, cozy, and perfect with crusty bread.

You’ll need 3 cups of pumpkin puree, 1 onion, 2 cloves of garlic, 3 cups of vegetable broth, ½ cup of cream, ½ teaspoon of ground ginger, and salt and pepper.

Sauté onion and garlic in a little oil until soft. Stir in pumpkin, broth, and spices, then simmer for 15 minutes. Blend until smooth, stir in cream, and heat gently. Top with toasted pepitas before serving.

Savory Pumpkin Scones with Cheddar and Thyme

These scones are buttery, flaky, and filled with sharp cheddar. Pumpkin adds moisture and color while thyme gives a light herbal touch. They’re great as a snack or alongside soup.

You’ll need 2 cups of flour, 1 tablespoon of baking powder, ½ teaspoon of salt, ½ cup of cold butter, ¾ cup of pumpkin puree, 1 cup of shredded cheddar, and 1 teaspoon of thyme.

Mix dry ingredients, then cut in butter until crumbly. Stir in pumpkin and cheese to form a soft dough. Shape into a circle, cut into wedges, and bake at 400°F (200°C) for 18–20 minutes. Serve warm with butter or a drizzle of honey.

Pumpkin Pancakes with Cinnamon Butter

Fluffy and warmly spiced, these pancakes bring fall flavors to your breakfast table. The pumpkin adds color and moisture, while the cinnamon butter melts into each bite. Kids and adults both love them.

You’ll need 1 cup of flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, ¾ cup of milk, ½ cup of pumpkin puree, 1 egg, and 2 tablespoons of melted butter.

Whisk dry ingredients together, then add wet ones. Stir until just combined. Cook pancakes on a greased skillet until golden on both sides. Mix softened butter with cinnamon and sugar, then spread over warm pancakes before serving.

Pumpkin Ravioli with Cream Sauce

Pumpkin ravioli makes a rich and elegant fall meal. The soft filling and creamy sauce blend perfectly for something comforting yet refined. A touch of nutmeg adds warmth without overpowering.

You’ll need fresh or frozen pumpkin ravioli, 1 cup of cream, 1 clove of garlic, 2 tablespoons of butter, ¼ cup of Parmesan, and a pinch of nutmeg.

Cook ravioli according to package directions. In a pan, melt butter and sauté garlic, then add cream and nutmeg. Simmer for 5 minutes, stir in Parmesan, and toss in ravioli. Serve topped with extra cheese and cracked pepper.

Pumpkin Cheesecake Bars

These bars combine creamy cheesecake with a layer of pumpkin for a sweet treat. The graham cracker crust adds crunch while the spiced filling stays smooth and rich. They’re perfect for parties or cozy weekends.

You’ll need 1½ cups of graham cracker crumbs, ¼ cup of melted butter, 8 ounces of cream cheese, ½ cup of sugar, 1 cup of pumpkin puree, 1 egg, and 1 teaspoon of pumpkin pie spice.

Press crust mixture into a lined pan and bake at 350°F (175°C) for 8 minutes. Beat cream cheese and sugar, then add pumpkin, egg, and spice. Pour over crust and bake for 25–30 minutes. Chill before slicing into bars.

Pumpkin Pie Oatmeal Bake

This breakfast bake tastes like dessert yet feels wholesome and hearty. Pumpkin keeps it moist, and warm spices make every bite comforting. It’s perfect for cool mornings when you want something filling.

You’ll need 2 cups of rolled oats, 1 cup of milk, 1 cup of pumpkin puree, 2 eggs, ¼ cup of brown sugar, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and 1 teaspoon of baking powder.

Mix all ingredients in a bowl and pour into a greased baking dish. Bake at 350°F (175°C) for 30–35 minutes until set and golden. Serve warm with maple syrup or a dollop of yogurt.

This article originally appeared on Avocadu.