Jump to Recipe These recipes that use up canned pumpkin are just what you need to keep from being wasteful around the holidays. Whether you have a few tablespoons left or the majority of a can, you can turn the leftovers into something delicious! There are sweet and savory recipes to try, it’s totally up to you! What To Make With Canned Pumpkin Many fall recipes call for pumpkin puree but they don’t all require an entire can. What do you do with the leftovers? You make something delicious, that’s what! These recipes that use up canned pumpkin call for varying amounts so you don’t waste a drop.
Jump to:What To Make With Canned Pumpkin Canned Pumpkin Recipes
- Pumpkin Roll
- Pumpkin Flan
- Pumpkin Pie
- Pumpkin Streusel Bars
- Iced Pumpkin Spice Latte
- Pumpkin Chocolate Chip Cookies
- Pumpkin Fluff Dip
- Pumpkin Zucchini Muffins
- No-Bake Pumpkin Cookies
- Pumpkin Chili
- Pumpkin Cheesecake
- Pumpkin Scones
- Pumpkin French Toast
- Pumpkin Cornbread
- Pumpkin Soup
- Pumpkin Risotto 🍂 More Fall Flavors 📋 Recipe
Canned Pumpkin Recipes Whether you have an extra can or an extra tablespoon of pumpkin puree, you can still turn it into something incredibly flavorful. Don’t toss out that open can of pumpkin just yet- give one of these tasty recipes a try!
- Pumpkin Roll A spiced pumpkin cake rolled up around a sweet cream cheese filling. It slices beautifully and makes the perfect addition to any holiday get-together! You will need: ⅔ cup pumpkin puree.
Pumpkin Roll
This pumpkin roll is a beautiful and impressive fall-time dessert that tastes just as amazing as it looks! The cake is loaded with pumpkin puree and homemade pumpkin pie spice for a wonderfully warm flavor. Then, it is rolled up with a sweet cream cheese filling!
Check out this recipe
- Pumpkin Flan Turn your leftover canned pumpkin into a velvety pumpkin flan! This custard dessert has a sweet homemade caramel sauce, it couldn’t be more decadent. You will need: 1 cup pumpkin puree.
Pumpkin Flan
This pumpkin flan is rich, creamy, silky, and loaded with all of your favorite warm and cozy autumn flavors! It is a wonderful seasonal twist on this classic custard dessert. Coated in a decadent homemade caramel sauce, what more could you want?
Check out this recipe
- Pumpkin Pie Pumpkin pie is a classic fall-time dessert! Everyone loves it and it is perfect for any holiday get-together! You will need: 1 can (15 ounces) of pumpkin puree.
Pumpkin Pie
This easy-to-make pumpkin pie is a staple of holiday traditions that you should definitely try your hand at! The delicious, sweet spices make this pie a pleasure, filled with warmth and goodness that is so comforting! The tantalizing aroma of homemade pumpkin pie baking in the oven is a well-loved part of all of my holiday memories!
Check out this recipe
- Pumpkin Streusel Bars These dessert bars are full of a creamy pumpkin filling and topped off with a sweet, crumbly streusel topping. A dollop of homemade whipped cream is the perfect way to top it all off! You will need: 1 cup of pumpkin puree.
Pumpkin Streusel Bars
These pumpkin streusel bars feature a delicious streusel crust, homemade pumpkin filling, and even more sweet streusel crumbled on top! They are the perfect fall-time treat for any occasion! Be sure to make extra, because these bars will disappear quickly!
Check out this recipe
- Iced Pumpkin Spice Latte You can make your own pumpkin spice latte at home with this easy recipe! It takes just a few minutes and tastes better than anything from a coffee shop. You will need: 1 tablespoon of pumpkin puree.
Iced Pumpkin Spice Latte
Iced pumpkin spice latte is a fall favorite that combines espresso, milk, pumpkin, and pumpkin pie spices for a rich pumpkin-spiced drink! Garnish it with some whipped cream for the perfect finishing touch. This drink is an irresistible treat no matter the time of year!
Check out this recipe
- Pumpkin Chocolate Chip Cookies Turn your leftover pumpkin puree into some spiced pumpkin chocolate chip cookies! They will have your house smelling fabulous and they taste even better. You will need: ½ cup of pumpkin puree.
Pumpkin Chocolate Chip Cookies
Deliciously soft and chewy Pumpkin Chocolate Chip Cookies are the best combination of pumpkin puree, warm baking spices, and sweet chocolate chips! These tasty autumn cookies are a family favorite, plus they’re super easy to make and taste even better after storing for a day or two!
Check out this recipe
- Pumpkin Fluff Dip This sweet and creamy pumpkin fluff dip makes a great starter or dessert! You can use fruit, graham crackers, marshmallows, or other treats for dipping. You will need: 1 15-ounce can of pumpkin puree.
Pumpkin Fluff Dip
This pumpkin fluff dip takes only 5 minutes to make and tastes just like a creamy and fluffy bowl of pumpkin pie! It is a perfect dip for graham crackers, ginger snaps, animal crackers, or anything else you like! Serve this dip at a party and everyone will be begging to know the recipe!
Check out this recipe
- Pumpkin Zucchini Muffins These delightfully moist muffins are perfect for using up both pumpkin puree and zucchini! They are a perfect grab-and-go snack or breakfast any day of the week. You will need: 1 cup of pumpkin puree.
Pumpkin Zucchini Muffins
The most amazingly tasty, super moist Pumpkin Zucchini Muffins are loaded with great flavor from pumpkin puree, freshly grated zucchini, and pumpkin spice! These delicious breakfast muffins are quick and super easy to make, plus a fantastic start to any day!
Check out this recipe
- No-Bake Pumpkin Cookies These easy no-bake pumpkin cookies are full of fall flavor. You’ll want to make them year after year! You will need: ¼ cup of pumpkin puree.
No-Bake Pumpkin Cookies
These no-bake pumpkin cookies are a sweet and tasty fall-time treat that requires absolutely no time in the oven! Simply heat your mixture on the stove for a couple of minutes and then press them into cookies! They are so easy to make that you’ll be making them over and over again all season long!
Check out this recipe
- Pumpkin Chili Pumpkin makes a great seasonal addition to chili! Surprisingly, pumpkin pie spice compliments ground beef wonderfully. You will need: ½ cup of pumpkin puree.
Pumpkin Chili Recipe
Ground beef and kidney beans are joined by pumpkin and pumpkin pie spice in this fall twist on chili!
Check out this recipe
- Pumpkin Cheesecake If you’re tired of making pumpkin pie, try a pumpkin cheesecake instead! Keep it simple or dress it up with whipped cream, caramel sauce, and chopped pecans! You will need: 1 15-ounce can of pumpkin puree.
Pumpkin Cheesecake Is the Most Impressive Fall Dessert
There’s no better combo out there!
Check out this recipe
- Pumpkin Scones These autumn-inspired scones are a great way to use up extra pumpkin! With pumpkin, ginger, and many more fall spices, these scones will make you want to cozy up in front of the fireplace. You will need: ½ cup of pumpkin puree.
Pumpkin Ginger Scones Recipe
Fall-inspired and full of delicious flavor, these pumpkin ginger scones are drizzled with a sweet and spiced icing that the whole family will love.
Check out this recipe
- Pumpkin French Toast Pumpkin pie French toast is the best way to start your day! Make this festive French toast for breakfast the day after the holidays, especially if you have family staying over. You will need: ¼ cup of pumpkin puree.
Pumpkin Pie French Toast Recipe
Pumpkin pie lovers rejoice! This pumpkin spice French toast means you can have your pie for breakfast.
Check out this recipe
- Pumpkin Cornbread Turn your leftover pumpkin puree into some incredibly moist cornbread! Serve it with soup, as an appetizer, or with a drizzle of honey as a subtly sweet dessert. You will need: 1 cup of pumpkin puree.
Pumpkin Cornbread {with Cinnamon Honey Butter} - Cooking Classy
Delicious Pumpkin Cornbread! Made with autumn pumpkin, sweet spices and finished with a delicious cinnamon honey butter. The perfect fall side to soup,
Check out this recipe
- Pumpkin Soup If you prefer something savory, this creamy pumpkin soup is calling your name! It tastes even better if you make it the day before and let the flavors meld in the fridge overnight. You will need: 1 15-ounce can of pumpkin puree.
Creamy Pumpkin Soup Recipe
This easy vegetarian pumpkin soup is made with canned pumpkin and can be made a day ahead.
Check out this recipe
- Pumpkin Risotto If soup isn’t your favorite, try making some pumpkin risotto! It is warm, cozy, and super cheesy. The perfect lunch or dinner for fall weather! You will need: 1 cup of pumpkin puree.
Pumpkin Risotto Is Creamy, Satisfying, and Extra Cheesy
It’s the ultimate fall comfort food.
Check out this recipe
🍂 More Fall Flavors Butternut Squash Soup - A warm and creamy soup that’s perfect for sweater weather.Crockpot Apple Cider - This mulled apple cider is a holiday favorite!Granny Smith Apple Pie - A homemade apple pie made with plenty of fresh Granny Smith apples!Mashed Sweet Potatoes - Keep them simple or add honey, cloves, nutmeg, and cinnamon for a fabulous spiced side dish!Baked Cinnamon Apples - These apples are a fantastic dessert or side dish!Pecan Tartlets - Bite-sized pecan pies that taste just as good as the full-sized version! I love making these recipes that use up canned pumpkin after the holidays! Let me know which ones you plan on trying this year by leaving a comment below!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 1 review
Recipes That Use Up Canned Pumpkin: Pumpkin Chocolate Chip Cookies (+More Tasty Recipes!)
These recipes that use up canned pumpkin are just what you need to keep from being wasteful around the holidays. Whether you have a few tablespoons left or the majority of a can, you can turn the leftovers into something delicious! There are sweet and savory recipes to try, it’s totally up to you!
Author | Angela
Servings: 24 cookies Calories: 123kcal Prep 5 minutes Cooking 10 minutes Chilling Time 30 minutes Total Time 45 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 ½ cups all-purpose flour (spoon and leveled)▢ 1 teaspoon pumpkin pie spice (see recipe)▢ 1 teaspoon orange peel▢ ½ teaspoon baking powder▢ ¼ teaspoon baking soda▢ ¼ tsp` salt▢ ½ cup butter (unsalted - melted and cooled)▢ ½ cup dark brown sugar (or light brown sugar - packed)▢ ¼ cup sugar▢ ½ cup pumpkin puree▢ 1 teaspoon vanilla extract▢ ¾ cup semi-sweet chocolate chips (or milk chocolate, or dark chocolate chips)
InstructionsIn a large mixing bowl, add the dry ingredients (all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and orange peel).Whisk the dry ingredients together until thoroughly combined, then make a well in the center for the wet ingredients. Set aside.In a medium mixing bowl, add the wet ingredients (melted and cooled butter, pumpkin puree, and vanilla extract with the dark brown or light brown sugar and granulated sugar).Mix the wet ingredients together until thoroughly combined and all of the lumps of brown sugar are dissolved.Add the wet ingredients into the well in the center of the dry ingredients.Mix the wet ingredients into the dry ingredients using a spatula or spoon, just enough so that the flour is absorbed and you have a cookie dough that feels a little wet.Add the chocolate chips (milk chocolate, semi-sweet, or dark chocolate chips).Fold the chocolate chips into the pumpkin cookie dough. Cover and chill in the refrigerator for 30 minutes.Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.Portion out the dough in heaping tablespoon amounts and roll into balls that are roughly 1 ¼ inch in size.Flatten the dough balls using the back of your spoon, a flat measuring cup, or your fingers. Flatten to about cookie thickness, as the dough will not spread without some help.Bake at 350°F (175°C) for 8-10 minutes, or until the cookies don’t look doughy anymore. I removed mine at 8 minutes, after finding the longer cook time makes the cookies rise more. They ended up being a bit more cakey than chewy with the longer bake time.Top your baked cookies with more chocolate chips if desired. Allow them to cool on the baking sheet for about 10 minutes before removing the cookies to a wire cooling rack to cool completely. NotesThe flavor gets better in these cookies the longer they set! The pumpkin flavor will come out more, and the texture gets even chewier. Yum!
Storing & Freezing Pumpkin Cookies Baked pumpkin chocolate chip cookies can be stored at room temperature in an airtight container for about a week. If stored in an airtight container in the refrigerator, your pumpkin cookies will last up to 10 days. ‘Do pumpkin chocolate chip cookies freeze well?’ This is a commonly asked question! Overall yes, they do freeze very well. I prefer to bake my pumpkin cookies first, then freeze once they are completely cooled. I have frozen the cookie dough but found that I wasn’t as happy with the baked cookie post-freezing. To freeze your baked pumpkin chocolate chip cookies, wait until they are completely cooled. Place the cookies into a ziploc freezer storage bag or airtight container and freeze for up to 2 months. NutritionCalories: 123kcal (6%) | Carbohydrates: 16g (5%) | Protein: 1g (2%) | Fat: 6g (9%) | Saturated Fat: 4g (25%) | Cholesterol: 11mg (4%) | Sodium: 74mg (3%) | Potassium: 67mg (2%) | Fiber: 1g (4%) | Sugar: 9g (10%) | Vitamin A: 915IU (18%) | Vitamin C: 1mg (1%) | Calcium: 16mg (2%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! canned pumpkin recipes, chocolate chip cookies with pumpkin, fall desserts, Pumpkin Chocolate Chip Cookies, recipes that use up canned pumpkin, what to do with leftover canned pumpkin puree Course Chocolate, Cookies & Bars Recipes, Dessert RecipesCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
These recipes that use up canned pumpkin are just what you need to keep from being wasteful around the holidays. Whether you have a few tablespoons left or the majority of a can, you can turn the leftovers into something delicious! There are sweet and savory recipes to try, it’s totally up to you!
What To Make With Canned Pumpkin
Many fall recipes call for pumpkin puree but they don’t all require an entire can. What do you do with the leftovers?
You make something delicious, that’s what! These recipes that use up canned pumpkin call for varying amounts so you don’t waste a drop.
Canned Pumpkin Recipes
Whether you have an extra can or an extra tablespoon of pumpkin puree, you can still turn it into something incredibly flavorful. Don’t toss out that open can of pumpkin just yet- give one of these tasty recipes a try!
1. Pumpkin Roll
A spiced pumpkin cake rolled up around a sweet cream cheese filling. It slices beautifully and makes the perfect addition to any holiday get-together!
You will need: ⅔ cup pumpkin puree.
Pumpkin Roll
This pumpkin roll is a beautiful and impressive fall-time dessert that tastes just as amazing as it looks! The cake is loaded with pumpkin puree and homemade pumpkin pie spice for a wonderfully warm flavor. Then, it is rolled up with a sweet cream cheese filling!
Check out this recipe
2. Pumpkin Flan
Turn your leftover canned pumpkin into a velvety pumpkin flan! This custard dessert has a sweet homemade caramel sauce, it couldn’t be more decadent.
This pumpkin roll is a beautiful and impressive fall-time dessert that tastes just as amazing as it looks! The cake is loaded with pumpkin puree and homemade pumpkin pie spice for a wonderfully warm flavor. Then, it is rolled up with a sweet cream cheese filling!
You will need: 1 cup pumpkin puree.
Pumpkin Flan
This pumpkin flan is rich, creamy, silky, and loaded with all of your favorite warm and cozy autumn flavors! It is a wonderful seasonal twist on this classic custard dessert. Coated in a decadent homemade caramel sauce, what more could you want?
Check out this recipe
3. Pumpkin Pie
Pumpkin pie is a classic fall-time dessert! Everyone loves it and it is perfect for any holiday get-together!
This pumpkin flan is rich, creamy, silky, and loaded with all of your favorite warm and cozy autumn flavors! It is a wonderful seasonal twist on this classic custard dessert. Coated in a decadent homemade caramel sauce, what more could you want?
You will need: 1 can (15 ounces) of pumpkin puree.
Pumpkin Pie
This easy-to-make pumpkin pie is a staple of holiday traditions that you should definitely try your hand at! The delicious, sweet spices make this pie a pleasure, filled with warmth and goodness that is so comforting! The tantalizing aroma of homemade pumpkin pie baking in the oven is a well-loved part of all of my holiday memories!
Check out this recipe
4. Pumpkin Streusel Bars
These dessert bars are full of a creamy pumpkin filling and topped off with a sweet, crumbly streusel topping. A dollop of homemade whipped cream is the perfect way to top it all off!
This easy-to-make pumpkin pie is a staple of holiday traditions that you should definitely try your hand at! The delicious, sweet spices make this pie a pleasure, filled with warmth and goodness that is so comforting! The tantalizing aroma of homemade pumpkin pie baking in the oven is a well-loved part of all of my holiday memories!
You will need: 1 cup of pumpkin puree.
Pumpkin Streusel Bars
These pumpkin streusel bars feature a delicious streusel crust, homemade pumpkin filling, and even more sweet streusel crumbled on top! They are the perfect fall-time treat for any occasion! Be sure to make extra, because these bars will disappear quickly!
Check out this recipe
5. Iced Pumpkin Spice Latte
You can make your own pumpkin spice latte at home with this easy recipe! It takes just a few minutes and tastes better than anything from a coffee shop.
These pumpkin streusel bars feature a delicious streusel crust, homemade pumpkin filling, and even more sweet streusel crumbled on top! They are the perfect fall-time treat for any occasion! Be sure to make extra, because these bars will disappear quickly!
You will need: 1 tablespoon of pumpkin puree.
Iced Pumpkin Spice Latte
Iced pumpkin spice latte is a fall favorite that combines espresso, milk, pumpkin, and pumpkin pie spices for a rich pumpkin-spiced drink! Garnish it with some whipped cream for the perfect finishing touch. This drink is an irresistible treat no matter the time of year!
Check out this recipe
6. Pumpkin Chocolate Chip Cookies
Turn your leftover pumpkin puree into some spiced pumpkin chocolate chip cookies! They will have your house smelling fabulous and they taste even better.
Iced pumpkin spice latte is a fall favorite that combines espresso, milk, pumpkin, and pumpkin pie spices for a rich pumpkin-spiced drink! Garnish it with some whipped cream for the perfect finishing touch. This drink is an irresistible treat no matter the time of year!
You will need: ½ cup of pumpkin puree.
Pumpkin Chocolate Chip Cookies
Deliciously soft and chewy Pumpkin Chocolate Chip Cookies are the best combination of pumpkin puree, warm baking spices, and sweet chocolate chips! These tasty autumn cookies are a family favorite, plus they’re super easy to make and taste even better after storing for a day or two!
Check out this recipe
7. Pumpkin Fluff Dip
This sweet and creamy pumpkin fluff dip makes a great starter or dessert! You can use fruit, graham crackers, marshmallows, or other treats for dipping.
Deliciously soft and chewy Pumpkin Chocolate Chip Cookies are the best combination of pumpkin puree, warm baking spices, and sweet chocolate chips! These tasty autumn cookies are a family favorite, plus they’re super easy to make and taste even better after storing for a day or two!
You will need: 1 15-ounce can of pumpkin puree.
Pumpkin Fluff Dip
This pumpkin fluff dip takes only 5 minutes to make and tastes just like a creamy and fluffy bowl of pumpkin pie! It is a perfect dip for graham crackers, ginger snaps, animal crackers, or anything else you like! Serve this dip at a party and everyone will be begging to know the recipe!
Check out this recipe
8. Pumpkin Zucchini Muffins
These delightfully moist muffins are perfect for using up both pumpkin puree and zucchini! They are a perfect grab-and-go snack or breakfast any day of the week.
This pumpkin fluff dip takes only 5 minutes to make and tastes just like a creamy and fluffy bowl of pumpkin pie! It is a perfect dip for graham crackers, ginger snaps, animal crackers, or anything else you like! Serve this dip at a party and everyone will be begging to know the recipe!
Pumpkin Zucchini Muffins
The most amazingly tasty, super moist Pumpkin Zucchini Muffins are loaded with great flavor from pumpkin puree, freshly grated zucchini, and pumpkin spice! These delicious breakfast muffins are quick and super easy to make, plus a fantastic start to any day!
Check out this recipe
9. No-Bake Pumpkin Cookies
These easy no-bake pumpkin cookies are full of fall flavor. You’ll want to make them year after year!
The most amazingly tasty, super moist Pumpkin Zucchini Muffins are loaded with great flavor from pumpkin puree, freshly grated zucchini, and pumpkin spice! These delicious breakfast muffins are quick and super easy to make, plus a fantastic start to any day!
You will need: ¼ cup of pumpkin puree.
No-Bake Pumpkin Cookies
These no-bake pumpkin cookies are a sweet and tasty fall-time treat that requires absolutely no time in the oven! Simply heat your mixture on the stove for a couple of minutes and then press them into cookies! They are so easy to make that you’ll be making them over and over again all season long!
Check out this recipe
10. Pumpkin Chili
Pumpkin makes a great seasonal addition to chili! Surprisingly, pumpkin pie spice compliments ground beef wonderfully.
These no-bake pumpkin cookies are a sweet and tasty fall-time treat that requires absolutely no time in the oven! Simply heat your mixture on the stove for a couple of minutes and then press them into cookies! They are so easy to make that you’ll be making them over and over again all season long!
You will need: ½ cup of pumpkin puree.
Pumpkin Chili Recipe
Ground beef and kidney beans are joined by pumpkin and pumpkin pie spice in this fall twist on chili!
Check out this recipe
11. Pumpkin Cheesecake
If you’re tired of making pumpkin pie, try a pumpkin cheesecake instead! Keep it simple or dress it up with whipped cream, caramel sauce, and chopped pecans!
Ground beef and kidney beans are joined by pumpkin and pumpkin pie spice in this fall twist on chili!
Pumpkin Cheesecake Is the Most Impressive Fall Dessert
There’s no better combo out there!
Check out this recipe
12. Pumpkin Scones
These autumn-inspired scones are a great way to use up extra pumpkin! With pumpkin, ginger, and many more fall spices, these scones will make you want to cozy up in front of the fireplace.
There’s no better combo out there!
Pumpkin Ginger Scones Recipe
Fall-inspired and full of delicious flavor, these pumpkin ginger scones are drizzled with a sweet and spiced icing that the whole family will love.
Check out this recipe
13. Pumpkin French Toast
Pumpkin pie French toast is the best way to start your day! Make this festive French toast for breakfast the day after the holidays, especially if you have family staying over.
Fall-inspired and full of delicious flavor, these pumpkin ginger scones are drizzled with a sweet and spiced icing that the whole family will love.
Pumpkin Pie French Toast Recipe
Pumpkin pie lovers rejoice! This pumpkin spice French toast means you can have your pie for breakfast.
Check out this recipe
14. Pumpkin Cornbread
Turn your leftover pumpkin puree into some incredibly moist cornbread! Serve it with soup, as an appetizer, or with a drizzle of honey as a subtly sweet dessert.
Pumpkin pie lovers rejoice! This pumpkin spice French toast means you can have your pie for breakfast.
Pumpkin Cornbread {with Cinnamon Honey Butter} - Cooking Classy
Delicious Pumpkin Cornbread! Made with autumn pumpkin, sweet spices and finished with a delicious cinnamon honey butter. The perfect fall side to soup,
Check out this recipe
15. Pumpkin Soup
If you prefer something savory, this creamy pumpkin soup is calling your name! It tastes even better if you make it the day before and let the flavors meld in the fridge overnight.
Delicious Pumpkin Cornbread! Made with autumn pumpkin, sweet spices and finished with a delicious cinnamon honey butter. The perfect fall side to soup,
Creamy Pumpkin Soup Recipe
This easy vegetarian pumpkin soup is made with canned pumpkin and can be made a day ahead.
Check out this recipe
16. Pumpkin Risotto
If soup isn’t your favorite, try making some pumpkin risotto! It is warm, cozy, and super cheesy. The perfect lunch or dinner for fall weather!
This easy vegetarian pumpkin soup is made with canned pumpkin and can be made a day ahead.
Pumpkin Risotto Is Creamy, Satisfying, and Extra Cheesy
It’s the ultimate fall comfort food.
Check out this recipe
🍂 More Fall Flavors
- Butternut Squash Soup - A warm and creamy soup that’s perfect for sweater weather.Crockpot Apple Cider - This mulled apple cider is a holiday favorite!Granny Smith Apple Pie - A homemade apple pie made with plenty of fresh Granny Smith apples!Mashed Sweet Potatoes - Keep them simple or add honey, cloves, nutmeg, and cinnamon for a fabulous spiced side dish!Baked Cinnamon Apples - These apples are a fantastic dessert or side dish!Pecan Tartlets - Bite-sized pecan pies that taste just as good as the full-sized version!
I love making these recipes that use up canned pumpkin after the holidays! Let me know which ones you plan on trying this year by leaving a comment below!
It’s the ultimate fall comfort food.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 1 review
Recipes That Use Up Canned Pumpkin: Pumpkin Chocolate Chip Cookies (+More Tasty Recipes!)
These recipes that use up canned pumpkin are just what you need to keep from being wasteful around the holidays. Whether you have a few tablespoons left or the majority of a can, you can turn the leftovers into something delicious! There are sweet and savory recipes to try, it’s totally up to you!
Author | Angela
Servings: 24 cookies Calories: 123kcal Prep 5 minutes Cooking 10 minutes Chilling Time 30 minutes Total Time 45 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 ½ cups all-purpose flour (spoon and leveled)▢ 1 teaspoon pumpkin pie spice (see recipe)▢ 1 teaspoon orange peel▢ ½ teaspoon baking powder▢ ¼ teaspoon baking soda▢ ¼ tsp` salt▢ ½ cup butter (unsalted - melted and cooled)▢ ½ cup dark brown sugar (or light brown sugar - packed)▢ ¼ cup sugar▢ ½ cup pumpkin puree▢ 1 teaspoon vanilla extract▢ ¾ cup semi-sweet chocolate chips (or milk chocolate, or dark chocolate chips)
InstructionsIn a large mixing bowl, add the dry ingredients (all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and orange peel).Whisk the dry ingredients together until thoroughly combined, then make a well in the center for the wet ingredients. Set aside.In a medium mixing bowl, add the wet ingredients (melted and cooled butter, pumpkin puree, and vanilla extract with the dark brown or light brown sugar and granulated sugar).Mix the wet ingredients together until thoroughly combined and all of the lumps of brown sugar are dissolved.Add the wet ingredients into the well in the center of the dry ingredients.Mix the wet ingredients into the dry ingredients using a spatula or spoon, just enough so that the flour is absorbed and you have a cookie dough that feels a little wet.Add the chocolate chips (milk chocolate, semi-sweet, or dark chocolate chips).Fold the chocolate chips into the pumpkin cookie dough. Cover and chill in the refrigerator for 30 minutes.Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.Portion out the dough in heaping tablespoon amounts and roll into balls that are roughly 1 ¼ inch in size.Flatten the dough balls using the back of your spoon, a flat measuring cup, or your fingers. Flatten to about cookie thickness, as the dough will not spread without some help.Bake at 350°F (175°C) for 8-10 minutes, or until the cookies don’t look doughy anymore. I removed mine at 8 minutes, after finding the longer cook time makes the cookies rise more. They ended up being a bit more cakey than chewy with the longer bake time.Top your baked cookies with more chocolate chips if desired. Allow them to cool on the baking sheet for about 10 minutes before removing the cookies to a wire cooling rack to cool completely. NotesThe flavor gets better in these cookies the longer they set! The pumpkin flavor will come out more, and the texture gets even chewier. Yum!
Storing & Freezing Pumpkin Cookies Baked pumpkin chocolate chip cookies can be stored at room temperature in an airtight container for about a week. If stored in an airtight container in the refrigerator, your pumpkin cookies will last up to 10 days. ‘Do pumpkin chocolate chip cookies freeze well?’ This is a commonly asked question! Overall yes, they do freeze very well. I prefer to bake my pumpkin cookies first, then freeze once they are completely cooled. I have frozen the cookie dough but found that I wasn’t as happy with the baked cookie post-freezing. To freeze your baked pumpkin chocolate chip cookies, wait until they are completely cooled. Place the cookies into a ziploc freezer storage bag or airtight container and freeze for up to 2 months. NutritionCalories: 123kcal (6%) | Carbohydrates: 16g (5%) | Protein: 1g (2%) | Fat: 6g (9%) | Saturated Fat: 4g (25%) | Cholesterol: 11mg (4%) | Sodium: 74mg (3%) | Potassium: 67mg (2%) | Fiber: 1g (4%) | Sugar: 9g (10%) | Vitamin A: 915IU (18%) | Vitamin C: 1mg (1%) | Calcium: 16mg (2%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! canned pumpkin recipes, chocolate chip cookies with pumpkin, fall desserts, Pumpkin Chocolate Chip Cookies, recipes that use up canned pumpkin, what to do with leftover canned pumpkin puree Course Chocolate, Cookies & Bars Recipes, Dessert RecipesCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 1 review
Recipes That Use Up Canned Pumpkin: Pumpkin Chocolate Chip Cookies (+More Tasty Recipes!)
Author | Angela
Servings: 24 cookies
Calories: 123kcal
Prep 5 minutes
Cooking 10 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Ingredients US CustomaryMetric1x2x3x▢ 1 ½ cups all-purpose flour (spoon and leveled)▢ 1 teaspoon pumpkin pie spice (see recipe)▢ 1 teaspoon orange peel▢ ½ teaspoon baking powder▢ ¼ teaspoon baking soda▢ ¼ tsp` salt▢ ½ cup butter (unsalted - melted and cooled)▢ ½ cup dark brown sugar (or light brown sugar - packed)▢ ¼ cup sugar▢ ½ cup pumpkin puree▢ 1 teaspoon vanilla extract▢ ¾ cup semi-sweet chocolate chips (or milk chocolate, or dark chocolate chips)
InstructionsIn a large mixing bowl, add the dry ingredients (all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and orange peel).Whisk the dry ingredients together until thoroughly combined, then make a well in the center for the wet ingredients. Set aside.In a medium mixing bowl, add the wet ingredients (melted and cooled butter, pumpkin puree, and vanilla extract with the dark brown or light brown sugar and granulated sugar).Mix the wet ingredients together until thoroughly combined and all of the lumps of brown sugar are dissolved.Add the wet ingredients into the well in the center of the dry ingredients.Mix the wet ingredients into the dry ingredients using a spatula or spoon, just enough so that the flour is absorbed and you have a cookie dough that feels a little wet.Add the chocolate chips (milk chocolate, semi-sweet, or dark chocolate chips).Fold the chocolate chips into the pumpkin cookie dough. Cover and chill in the refrigerator for 30 minutes.Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.Portion out the dough in heaping tablespoon amounts and roll into balls that are roughly 1 ¼ inch in size.Flatten the dough balls using the back of your spoon, a flat measuring cup, or your fingers. Flatten to about cookie thickness, as the dough will not spread without some help.Bake at 350°F (175°C) for 8-10 minutes, or until the cookies don’t look doughy anymore. I removed mine at 8 minutes, after finding the longer cook time makes the cookies rise more. They ended up being a bit more cakey than chewy with the longer bake time.Top your baked cookies with more chocolate chips if desired. Allow them to cool on the baking sheet for about 10 minutes before removing the cookies to a wire cooling rack to cool completely.
NotesThe flavor gets better in these cookies the longer they set! The pumpkin flavor will come out more, and the texture gets even chewier. Yum!
Storing & Freezing Pumpkin Cookies Baked pumpkin chocolate chip cookies can be stored at room temperature in an airtight container for about a week. If stored in an airtight container in the refrigerator, your pumpkin cookies will last up to 10 days. ‘Do pumpkin chocolate chip cookies freeze well?’ This is a commonly asked question! Overall yes, they do freeze very well. I prefer to bake my pumpkin cookies first, then freeze once they are completely cooled. I have frozen the cookie dough but found that I wasn’t as happy with the baked cookie post-freezing. To freeze your baked pumpkin chocolate chip cookies, wait until they are completely cooled. Place the cookies into a ziploc freezer storage bag or airtight container and freeze for up to 2 months.
Nutrition
Calories: 123kcal (6%) | Carbohydrates: 16g (5%) | Protein: 1g (2%) | Fat: 6g (9%) | Saturated Fat: 4g (25%) | Cholesterol: 11mg (4%) | Sodium: 74mg (3%) | Potassium: 67mg (2%) | Fiber: 1g (4%) | Sugar: 9g (10%) | Vitamin A: 915IU (18%) | Vitamin C: 1mg (1%) | Calcium: 16mg (2%) | Iron: 1mg (6%)
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Course Chocolate, Cookies & Bars Recipes, Dessert RecipesCuisine American
US CustomaryMetric
