Easy Pumpkin Baking Recipes

Mark Velov Author: Mark Velov Time for reading: ~4 minutes Last Updated: August 08, 2022
Easy Pumpkin Baking Recipes

In late autumn and early winter, we prepare pumpkin dishes! In this selection, we offer you pastries with pumpkin: a pie with chocolate and cottage cheese, muffins, soufflés and flat cakes.

In late autumn and early winter, we prepare pumpkin dishes! In this selection, we offer you pastries with pumpkin: a pie with chocolate and cottage cheese, muffins, soufflés and flat cakes.

Pumpkin Chocolate Cake


Fragrant and soft pie made from pumpkin and chocolate biscuit. In the dough for flavor, add ginger, cinnamon, nutmeg.


150 g pumpkin puree, 200 g flour, 3 eggs, 200 g sugar, 100 ml vegetable oil, 2 tbsp. l. cocoa, 2 tsp a mixture of ground ginger, cinnamon, nutmeg, 1 tsp. baking powder, 1 tbsp. l. orange zest.

Beat one egg with a mixer with 80 g of sugar, pour in 50 ml of oil, continuing to work with a mixer. Enter pumpkin puree, zest and 100 g of sifted flour. Orange dough is ready.

For chocolate dough in a tall bowl, beat 2 eggs with 120 g of sugar, add 50 ml of oil. Pour the sifted flour, cocoa, spices, baking powder into the mixture.


Cover the springform with parchment. Pour in most of the chocolate batter, reserving 6 tablespoons for decoration. Then put the pumpkin mixture on top of the chocolate mixture, put the remaining chocolate dough in circles on it with a spoon.

Bake the cake for an hour at 180 degrees. Sprinkle the finished cake with powdered sugar or decorate with melted chocolate.

pumpkin soufflé


A simple and healthy dessert with just a spoonful of sugar!

For the soufflé you will need:

200 g pumpkin pulp, 2 eggs, a tablespoon of sugar, a pinch of salt, 2 tbsp. l. flour, 20 g butter.

Cut the peeled pumpkin into pieces and boil in a small amount of water for 10-12 minutes until soft. Then drain the water and puree the pumpkin with a blender.

Separate the yolks from the whites. Whip egg whites with a pinch of salt until white peaks form.

Beat the yolks with sugar until light and homogeneous. Add pumpkin puree and flour to the yolks, mix. Spoon in the protein mass, gently stir.

Divide the dough into small greased tins and place in the oven. Bake for 30-40 minutes at 180 degrees.

Pumpkin and cottage cheese casserole


Magic! Very beautiful and healthy 4-ingredient casserole!


400 g cottage cheese, 300 g pumpkin pulp, 2 eggs, 2 tbsp. l. starch, sugar and salt to taste (we recommend 3 tablespoons of sugar and a couple of pinches of salt).

Cut the peeled pumpkin pulp into pieces and bake in the microwave or oven until soft. Then mash with a fork or beat with a blender.

Beat the egg into the pumpkin puree, add a pinch of salt and a spoonful of sugar, a tablespoon of starch, mix.

In another bowl, beat the cottage cheese with an egg and a spoon or two of sugar with a blender until creamy. Add a spoonful of starch and mix well.


Grease a small baking dish with vegetable oil. Alternately place two tablespoons of pumpkin puree on top of each other in the center, then two tablespoons of curd mass. It will spread, filling out the form.

Send the casserole in the oven, heated to 180 degrees, for 40-45 minutes. Cool and serve with sour cream and jam. Enjoy!

pumpkin cupcakes


Juicy, soft, bright cupcakes with a cap of mascarpone cream and cream. Impossible to resist!

You will need:

110 g flour, 50 g sugar, a pinch of salt, an egg, 100 g pumpkin puree, 60 ml vegetable oil, 40 ml milk, a spoonful of baking powder, 1-2 tsp. spice mixes: cinnamon, nutmeg, walnut, allspice, cloves, cardamom.

For pumpkin puree, pumpkin pulp should be boiled in a small amount of water, drained and pureed with a blender.

In a bowl, beat the egg with sugar, add pumpkin puree, then pour in milk and vegetable oil. Stir and, stirring, add flour with spices, salt, baking powder.

Divide batter between cupcake liners, greased or with cuffs inserted. Fill molds 2/3 full with batter. Bake in a hot oven at 180 degrees for 20 minutes or until dry.

Cooled cupcakes can be decorated with whipped cream, mascarpone and sugar. Colored sprinkles, chopped nuts or berries will successfully complete the composition.

Fried tortillas with pumpkin


Fried unleavened flatbread stuffed with pumpkin and onions. With sour cream they will fly away instantly!


300 g flour, 150 g water, 200 g pumpkin pulp, a pinch of salt, onion, 2 tbsp. l. vegetable oil, 40 g butter (for greasing cakes), herbs to taste.

Mix flour with salt and water, knead an elastic dough that does not stick to your hands.

Grate the pumpkin, chop the peeled onion with a knife. In a skillet with vegetable oil, saute the onion over medium heat until soft, then add the pumpkin. Salt and fry for 3 minutes. Then mix the vegetables with chopped herbs (parsley, dill).

Divide the dough into 5 parts, roll each thinly. Form cakes with filling like pasties, pinch the edges tightly.

Fry the tortillas in a dry hot pan for a minute on each side. Brush hot pumpkin tortillas with butter and serve immediately.

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