In my book, pumpkin is the real reason for the fall season. As soon as there’s a chill in the air, I pack the pumpkin flavor into all of my treats. These four easy and delicious recipes are sure to make the perfect pumpkin fall dessert.

#1: Pumpkin Pie Overnight Oats

Pumpkin pie overnight oats with chia seeds make a healthy and easy breakfast! These pumpkin overnight oats are packed with protein and fiber. In three easy steps, you have the perfect post-workout breakfast and start to the day, all while tasting like a slice of creamy pumpkin pie!


- 1/2 cup rolled oats

- 1/4 cup plain nonfat Greek yogurt

- 2 teaspoons chia seeds

- 1/4 cup almond milk

- 1-2 tablespoons pure maple syrup

- 1/4 cup pumpkin puree

- 1/2 teaspoon vanilla extract

- 1/2 teaspoon pumpkin pie spice


1.) Mix the wet ingredients: In a medium bowl, mix together Greek yogurt, almond milk, pumpkin puree, vanilla, and maple syrup until well combined.

2.) Add the dry: Stir in oats, chia seeds, and spices.

3.) Refrigerate: Pour into a glass jar or container and place in the fridge for four hours or overnight. 

#2: Pumpkin Pie Baked Oatmeal

This cozy and delicious pumpkin pie baked oatmeal is the perfect healthy breakfast for fall! There’s nothing better than a warm, super nourishing breakfast to start the day.

Wet Ingredients:

- 1 can pumpkin puree

- 2 eggs

- 1 1/4 cup milk

- 1/3 cup coconut sugar

- 1/4 cup pure maple syrup

- 1 teaspoon vanilla extract

Dry Ingredients:

- 2 1/2 cups old fashioned rolled oats

- 2 teaspoons baking powder

- 1 tablespoon pumpkin pie spice

- 1/4 teaspoon salt


1.) Preheat the oven to 350 degrees Fahrenheit. Grease a 9x9 inch pan and set aside.

2.) Combine wet ingredients.

3.) Combine dry ingredients.

4.) Pour mixture into prepared pan and put in oven for 35-45 minutes.

Check out this article for more pumpkin-flavored breakfast items. 

#3: Pumpkin Oatmeal Chocolate Chip Cookies

What’s a better fall dessert than pumpkin oatmeal chocolate chip cookies? Make this healthy and dairy-free cookie recipe packed with whole grains, pumpkin flavor, and plenty of chocolate chips.


- 1 cup whole wheat pastry flour

- 1 1/2 teaspoons pumpkin spice

- 3/4 teaspoon baking soda

- 1/3 cup melted coconut oil

- 1/2 cup packed dark brown sugar

- 1 teaspoon vanilla extract

- 1 large egg

- 3/4 cup pumpkin puree

- 1 cup rolled oats

- 2/3 cup dairy free chocolate chips


1.) Preheat the oven to 375 degrees Fahrenheit. In a medium bowl, whisk together flour, pumpkin spice, salt, and baking soda. 

2.) Using an electric mixer, beat egg, coconut oil, brown sugar, and vanilla. Add pumpkin when well combined.

3.) Add all the dry ingredients. Gently fold in oats and chocolate chips. 

4.) Use a cookie scoop to form cookies and place onto the prepared baking sheet.

5.) Bake cookies for 10-12 minutes. 

#4: Vegan Pumpkin Cake in a Mug

One of my go-to dessert recipes is vegan banana bread in a mug, but now I am obsessed with this new fall twist: vegan pumpkin mug cake!


- 3 tablespoons pumpkin puree

- 2 teaspoons coconut oil

- 2 tablespoons packed brown sugar

- 1/2 cup all purpose flour

- 1/4 teaspoon baking soda

- 1/2 teaspoon pumpkin pie spice

- 1/8 teaspoon salt


1.) In a small bowl, mix the pumpkin puree, coconut oil, brown sugar, and vanilla extract until well combined.

2.) Stir in flour, baking soda, pumpkin pie spice, and salt. Mix until just combined.

3.) Spray a microwave-safe mug with non-stick cooking spray. Then pour the batter into the mug.

4.) Place the mug in the microwave on high for 1 minute and 30 seconds.

Welcome the fall season with any of these pumpkin-filled recipes!