Fall Pumpkin Favorites

fall baking rolling out pie crust

With the holiday’s right around the corner, we’re headed into the most wonderful time of the year! The air is cool, the nights are crisp and pumpkin spice season is finally among us. Whether you’ll be hosting dinner parties, spending chill nights with friends and family or just enjoying everything the fall season has to offer, there’s something comforting about whipping up some sweet treats to share.

Since this time only comes around once a year, we decided to take full advantage of pumpkin spice and everything nice by putting together 10, yes TEN, Fall Pumpkin Favorites for you to give a try this season. While some are classics, others breathe new life into the pumpkin staple. So, grab your whisks and your canned pumpkin and get ready to try some of these incredibly delicious and delectable delights!

Sheet Pan Pumpkin Pie

sheet pan pumpkin pie in baking tray with whipped cream

You can’t have a Fall Pumpkin Favorites roundup without the classic, Pumpkin Pie. But let’s simplify things a bit by making it in a sheet pan! More servings, a thinner pie layer and customization on how you serve it up are just some of the conveniences of this Sheet Pan Pumpkin Pie. Oh, and don’t forget to serve it up with a creamy scoop of Kreider ice cream!

Ingredients (makes 1 sheet pan)

  • prepared pie crust
  • 15oz can of pumpkin
  • ¾ cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ¾ tsp nutmeg
  • ½ tsp salt
  • 4 eggs, lightly beaten
  • 1 cup evaporated milk


  1. Line a 15”x10” rimmed baking sheet with parchment paper and lightly coat with non-stick cooking spray.
  2. Fit and mold your prepared pie crusts along the bottom of the sheet, using fingers to seam together as needed. Bake at 400°F for about 10 minutes and remove and let cool.
  3. Meanwhile, make your pumpkin filling by combining pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt. Whisk in eggs, one at a time then add evaporated milk and stir until just combined.
  4. Carefully pour your filling into your pre-baked pie crust and pop back in the oven for another 30 minutes at 400°F or until your filling is set.
  5. Allow to cool completely and chill until serving.

Pumpkin Whoopie Pies

pumpkin whoopie pies

Whoopie Pies are a Lancaster County staple that never disappoint! We felt it only appropriate to include a pumpkin version of this classic complete with brown butter (another Lancaster County favorite) cream cheese filling into our lineup of Fall Pumpkin Favorites. Not only are these Pumpkin Whoopie Pies super easy to make, but they’re hard to keep your hands off!

Ingredients (makes 28)

For Whoopie Pies:
  • 2 cups all-purpose flour
  • 1 cup white whole wheat flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp ginger
  • 1 tsp nutmeg
  • ½ tsp ground cloves
  • ¾ cup vegetable oil
  • 4 tbsp melted butter
  • 2 cups brown sugar
  • 3 tbsp granulated sugar
  • 2 eggs
  • 2 ¾ cups pumpkin
  • 2 tsp vanilla
For Filling:
  • 1 stick butter
  • 6oz cream cheese, softened
  • 2 cups powdered sugar
  • ¼ tsp cinnamon
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • 1 tbsp Kreider milk


  1. To make your whoopie pies, combine oil, melted butter and sugars in a large mixing bowl. Add eggs, pumpkin and vanilla and mix until well combined.
  2. In a separate bowl, combine all dry ingredients and slowly add the dry mixture to the wet mixture until fully incorporated.
  3. Spoon about 2 tbsp balls of your batter onto a parchment lined baking sheet and bake at 350°F for about 12 minutes or until fully set. Remove and allow to cool completely before assembly.
  4. To make your filling, start by melting your butter in a saucepan over medium heat. Turn the heat down to low and keep cooking until the butter start to foam, turn golden and brown. Remove from heat and cool in the refrigerator for about 10 minutes.
  5. Once cooled, combine with cream cheese until smooth. Add in half the powdered sugar and incorporate before mixing in maple syrup, milk, and cinnamon. Combine well before adding the remaining powdered sugar. Cover and refrigerate until whoopie pies are completely cooled and ready to assemble.
  6. To assemble, spread a generous portion of filling onto one whoopie pie before sandwiching with a second. Dust with powdered sugar to serve and enjoy!

Pumpkin Spice Pull Apart Bread with Pumpkin Honey Butter

pumpkin spice pull apart bread with glaze and side of honey butter

This Pumpkin Spice Pull Apart Bread is made with flakey, butter biscuits for a melt-in-your-mouth treat. Perfect right out of the oven for Sunday brunch, or a great addition to any holiday gathering. Slather this loaf with some homemade Pumpkin Honey Butter and you’ve got an ultimate pumpkin bite.

Ingredients (makes 1 loaf)

For Pull Apart Bread:
  • ¼ cup sugar
  • 1 ¼ tsp pumpkin pie spice
  • 8 count can refrigerated biscuits
  • 2 tbsp butter, melted
  • ¾ can canned pumpkin pie mix
  • ½ cup powdered sugar
  • 2 tbsp Kreider milk
  • 1 tsp vanilla
For Honey Butter:
  • 1 stick butter, room temp
  • 2 tbsp pumpkin
  • 3 tbsp honey
  • 1 tsp pumpkin pie spice
  • ½ tsp vanilla


  1. To make Pull Apart Bread, separate biscuits into 2 layers, so that you have 16 rounds total to work with. In a small bowl, combine granulated sugar and 1 tsp pumpkin pie spice.
  2. Brush one side of each biscuit round with melted butter, spread with 1 tbsp pumpkin pie mix, and sprinkle with pumpkin sugar mixture. Layer and sandwich biscuits into a greased loaf pan.
  3. Bake at 350°F for 40 to 45 minutes of until golden brown and baked through. Allow to cool for 10 minutes before inverting onto a serving platter.
  4. In a bowl, combine powered sugar, milk, vanilla and remaining pumpkin pie spice until thin and smooth. Drizzle over loaf and serve with honey butter.
  5. To make Honey Butter, combine all ingredients in a small bowl until whipped and incorporated.
  6. Store in a sealed container in the refrigerator until ready to use.

Pumpkin Morning Muffins

pumpkin morning muffins on wooden tray

Looking for something fall-themed to enjoy with your morning PSL or cup of joe? Then these Pumpkin Morning Muffins are for you. Packed with texture and crunch, these moist muffins will be a new staple in your Fall Pumpkin Favorites.

Ingredients (makes 12)

  • 1 ½ cups whole wheat flour
  • ½ cup all-purpose flour
  • ¾ cup brown sugar
  • 1 tbsp baking powder
  • 2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ½ tsp salt
  • ¾ cup canned pumpkin
  • ¼ cup applesauce
  • ½ cup coconut oil, melted
  • 1 large apple, shredded
  • 1 tbsp vanilla extract
  • 2 cups grated carrots
  • ½ cup dried cranberries
  • ½ cup flaked coconut
  • ½ cup chopped pecans


  1. Mix flours, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl, set aside.
  2. In a separate bowl, combine pumpkin, applesauce, coconut oil, grated apple, vanilla, and grated carrots.
  3. Gently fold the dry ingredients into the wet ingredients until just combined. Stir in cranberries, coconut, and pecans.
  4. Divide batter evenly into a muffin tin with liners and bake at 400°F for 25 minutes of until completely baked. Allow to cool for 10 minutes before removing from tin and serve warm, room temp or chilled.

Pumpkin Peanut Butter Cookies

pumpkin peanut butter cookies on cooling rack

Pumpkin AND peanut butter? These Pumpkin Peanut Butter Cookies are our new fall favorites combining our two favorite things of the season! Use creamy peanut butter for a smooth and even cookie or opt for chunky peanut butter to add a little texture and crunch, the choice is yours. Oh, and maybe make a double batch of these, ‘cause we know they won’t stick around for long!

Ingredients (makes 12)

  • 1 egg
  • ½ cup peanut butter
  • ¼ cup canned pumpkin
  • 1/3 cup sugar
  • 2 tbsp maple syrup
  • 1 tsp pumpkin pie spice
  • ¼ tsp baking soda
  • 1/3 cup flour


  1. In a large mixing bowl, combine egg, peanut butter, pumpkin, sugar and syrup. Beat with an electric mixer until smooth.
  2. Add in pumpkin pie spice, salt, baking soda and flour and combine until a sticky dough forms.
  3. Spoon batter onto a parchment lined baking sheet about 2” apart and gently flatten with your fingers. Bake at 350°F for 10 minutes or until the bottoms start to turn golden.
  4. Allow to cool before removing from baking sheet and serve up.

No Bake Pumpkin Cheesecake Bites

no bake cheesecake bites with white chocolate topping

If you like to keep a stash of sweet bites you can pop in your mouth for a pick-me-up, these No Bake Pumpkin Cheesecake Bites will be a fall staple in your arsenal. Super simple to make and no oven required, these Fall Pumpkin Favorites just jumped to the top of our list.

Ingredients (makes 12)

  • 1 ½ cups graham crackers, finely crushed
  • ¼ cup flour
  • 6 tsp cream cheese, softened
  • ¼ cup canned pumpkin
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1 tsp vanilla
  • 1/3 cup white chocolate chips
  • 1 tsp coconut oil


  1. Combine graham cracker crumbs, flour, cream cheese, pumpkin, spices, and vanilla until a dough begins to form. Transfer dough to a parchment lined loaf pan, set aside.
  2. Microwave white chocolate and coconut oil in 30-second intervals until melted and smooth, stirring in-between. Pour over bars using a spatula to spread thinly and evenly.
  3. Transfer to refrigerator to at least an hour for the bites to harden, then cut into desired sizes and serve.

Pumpkin Dump Cake

pumpkin dump cake in baking dish

This ooey gooey Pumpkin Dump Cake is irresistible! Incredibly easy to make and a real crowd pleaser, this Fall Pumpkin Favorite is a guarantee not to disappoint. Packed with pecans, shredded coconut, chocolate chips, butterscotch chips and a cream cheese filling, this cake is the ultimate dessert of the season.

Ingredients (makes 1 baking dish)

  • 1 box white cake mix
  • ½ cup vegetable oil
  • ½ cup water
  • 1 cup canned pumpkin
  • ½ cup brown sugar
  • 1 tsp pumpkin pie spice
  • ½ tsp ground cinnamon
  • ¼ tsp allspice
  • 1 tsp vanilla
  • 3 eggs
  • 8 oz cream cheese, softened
  • 3 cups powered sugar
  • ½ cup butter, melted
  • 1 cup pecans
  • 1 cup shredded coconut
  • ¼ cup chocolate chips
  • ¼ cup butterscotch chips


  1. Sprinkle coconut and pecans in the bottom of a greased baking pan, set aside.
  2. In a bowl, combine cake mix, vegetable oil, water, pumpkin, brown sugar, pumpkin pie spice, cinnamon, allspice, vanilla and eggs until well incorporated. Pour batter into prepared baking dish.
  3. In another bowl, whisk cream cheese, melted butter and powered sugar until smooth and combined. Dallop cream cheese filling into the cake batter at random, then use a knife or toothpick to swirl the filling and batter together.
  4. Sprinkle with chocolate and butterscotch chips and bake at 350°F for 35 minutes of until set.
  5. Allow to cool before serving and store in the refrigerator.

Pumpkin Crisp with Pumpkin Caramel Sauce

pumpkin crisp in cast iron skillet

This Pumpkin Crisp goes great with a big dip of Kreider ice cream, especially right out of the oven while its still warm and gooey. Top it off with a drizzle of homemade Pumpkin Caramel Sauce and you’ve got a melt-in-your-mouth dessert that embodies everything we love best about this fall season.

Ingredients (makes 1 skillet)

For Crisp:
  • 15oz can pumpkin
  • 2 ½ cups sugar, divided
  • 3 eggs
  • 2 tbsp pumpkin pie spice
  • 1 tsp salt, divided
  • 2 tsp vanilla
  • 2/3 cup Kreider heavy cream
  • 2 cups flour
  • 2 tsp cinnamon
  • 12 tbsp butter, melted
For Caramel:
  • 1 cup sugar
  • 4 tbsp butter
  • 2/3 cup Kreider heavy cream
  • 1/3 cup canned pumpkin
  • ½ tsp pumpkin pie spice
  • 1 tsp vanilla
  • pinch of salt


  1. To make the crisp, whisk together pumpkin, 1 cup sugar, eggs pumpkin pie spice, ½ tsp salt and vanilla until combined then add in heavy cream, mixing until smooth. Pour into a buttered cast-iron skillet and set aside.
  2. In a separate bowl, combine flour, remaining sugar, cinnamon, and remaining salt. Add in melted butter and stir with a fork until crumbly. Sprinkle mixture evenly over pumpkin pie batter.
  3. Bake at 375°F for 40 to 45 minutes or until the top is golden brown. Allow to cool for 10 minutes before dishing and serving with Kreider ice cream and homemade Pumpkin Caramel Sauce.
  4. To make caramel sauce, add sugar to a medium saucepan and place over medium-low heat. Stir and cook consistently until the sugar melts completely, between 7-12 minutes.
  5. Once the sugar is amber and melted, add in butter and stir until completely melted. Then, add in heavy cream, half at a time.
  6. Turn off heat before mixing in pumpkin, pumpkin pie spice, vanilla and salt, stir until smooth.
  7. Pour caramel into a jar and allow to cool to room temperature. Store in the refrigerator and reheat in the microwave as needed.

Pumpkin French Toast Sticks

pumpkin french toast sticks plated with maple syrup dipping cup

The combination of cinnamon, sugar and pumpkin in these Pumpkin French Toast Sticks will put you in a good mood for the rest of the day! Whip these up for weekend brunch or even for a little afternoon or after school pick-me-up. The key to keeping these sticks crispy and crunch is to start with slightly stale and dry bread and to buy your loaf whole so that you can cut your stick extra thick.

Ingredients (serves 8)

  • 1 loaf French bread, cut into 1” thick slices then into thirds
  • 4 eggs
  • 2/3 cups Kreider Pumpkin Pie milk
  • ½ cup canned pumpkin
  • 1 ½ tsp vanilla
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • ¼ cup sugar
  • 1 ½ tsp ground cinnamon


  1. In a small baking dish, whisk eggs, milk, pumpkin, vanilla, cinnamon, and pumpkin spice.
  2. Dip bread sticks into the mixture and place in a pre-heated skillet with melted butter. Cook and flip until each side is golden brown.
  3. In a separate baking dish, combine sugar and cinnamon. Once French toast sticks are fully cooked, immediately coat in the cinnamon sugar mixture.
  4. Serve hot with maple syrup for dipping.

Pumpkin Cream Cheese Bread

pumpkin cream cheese bread loaf sliced on wooden cutting board

Our Fall Pumpkin Favorites lineup wouldn’t be complete without this Pumpkin Cream Cheese Bread. Soft, moist and full of fall flavor, this loaf pairs perfect with your morning coffee or with a cool glass of Kreider milk for an after-school snack or dessert.

Ingredients (makes 1 loaf)

  • 1 cup canned pumpkin
  • 2 eggs
  • ¾ cup brown sugar
  • ¼ cup vegetable oil
  • ¼ cup sour cream
  • 1 tsp vanilla
  • ½ tbsp pumpkin pie spice
  • 1 cup + 3 tbsp flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 4 oz cream cheese
  • ¼ cup granulated sugar


  1. Combine pumpkin, 1 egg, brown sugar, oil, sour cream and vanilla in a bowl. Fold in pumpkin pie spice, 1 cup flour, baking powder, baking soda and salt until just combined.
  2. Pour 2/3 of the batter into a greased loaf pan, set the other 1/3 aside.
  3. In another bowl, mix 1 egg, cream cheese, sugar and remaining 3 tbsp flour until smooth. Pour into loaf pan on top of batter and spread in an even layer.
  4. Top with remaining batter and bake at 350°F for 45 to 50 minutes. Allow to cool for 15 minutes before slicing and serving, store in the refrigerator.

We hope these Fall Pumpkin Favorites left you with an abundance of inspiration this fall season! If you give our recipes a try, let us know by tagging @kreiderfarms on Facebook and Instagram. Plus make sure to subscribe to our newsletter so you don’t miss a single blog post!