With fall in full swing, there's nothing quite like the warm and cozy feeling of baking with pumpkin. Whether it's for a festive gathering or a simple weeknight dinner, we've got you covered with delicious and Pinterest-worthy pumpkin recipes that are sure to impress!

Pumpkin Crisp 

Sourced from: The Novice Chef

Ingredients:

• 1 15-oz. canned pumpkin purée
• 1 cup granulated sugar
• 3 large eggs  teaspoons pumpkin pie spice
• ½ teaspoon salt
• 2 teaspoons pure vanilla extract
• ⅔ cup heavy cream

Cinnamon Streusel 

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 12 tablespoons unsalted butter, melted

Directions:

1. Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
2. In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
3. In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly if needed.)
4. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
5. Bake until filling is set and top is golden brown, 40 to 45 minutes.

Easy Pumpkin Cinnamon Rolls

Sourced from: The Novice Chef

Ingredients: 

• 1 (12 oz) package grands crescent rolls
• ½ cup pumpkin puree, not pumpkin pie filling
• 1 teaspoon pumpkin pie spice
• ⅓ cup packed brown sugar

Frosting

• 3 oz cream cheese
• 1 ½ tablespoons butter
• 2 teaspoons vanilla extract
• 1 cup powdered sugar
• 1 tablespoon milk

Directions:

1. Preheat oven to 350°F. Line a 9×9 baking pan with parchment paper, set aside.
2. Unroll crescent dough and separate dough into two squares (4 crescent roll triangles will make each square). Firmly press perforations to seal.
3. Spread pumpkin evenly over each dough rectangle.  Sprinkle pumpkin pie spice and brown sugar evenly over rectangles.
4. Starting at one end, roll the dough over the pumpkin/brown sugar mixture.
5. Using a serrated knife, cut each roll into 8 equal slices. Place slices, cut side down, in prepared pan.
6. Bake for 20 to 22 minutes, until turning lightly golden at the edges.
7. While cinnamon rolls are baking, combine cream cheese, butter, vanilla extract, powdered sugar and milk. Beat until completely combined.
8. Once cooked, remove cinnamon rolls from oven, frost and serve immediately.

Crumbl Pumpkin Pie Cookie

Sourced from: Lifestyle of a Foodie

Ingredients:

• 1 stick butter softened 
• ⅓ cup oil vegetable or canola oil
• ½ cup granulated sugar
• ¼ cup powdered sugar
• 1 egg at room temperature
• 1 teaspoon vanilla extract
• 2 & ⅓ cup flour
• ¼ teaspoon salt
• ¾ teaspoon baking powder

Pumpkin Pie Filling/Frosting

• 3 oz cream cheese softened
• ½ cup brown sugar
• 5 oz pumpkin puree
• ⅔ cup heavy cream cold
• 1 tablespoon white sugar
• 1 teaspoon vanilla extract
• 2 teaspoon pumpkin pie spice
• orange gel food coloring

Directions:

1. Preheat the oven to 350F then line a baking sheet with parchement pape and set aside. 
2. Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer. 
3. 1 stick butter, ⅓ cup oil, ½ cup granulated sugar, ¼ cup powdered sugar
4. Add the egg, and vanilla extract, and mix until combined. 
5. 1 egg, 1 teaspoon vanilla extract
6. Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 9 equally sized cookie balls, place them on the prepared baking sheet, gently flatten them to about 1 inch in thickness, then using a ¼ measuring cup, press down the center of the cookie to make room for the pecan pie filling. 
7. 2 & ⅓ cup flour, ¼ teaspoon salt, ¾ teaspoon baking powder
8. Bake for 8-9 minutes then cool on the baking sheet.

Making the filling: 

1. In a medium bowl, cream the cream cheese, and brown sugar. Once smooth, mix in the pumpkin puree and the pumpkin spice. Add a little gel food coloring and mix, don't worry if it's looking very orange.
2. 3 oz cream cheese, ½ cup brown sugar, 5 oz pumpkin puree, 2 teaspoon pumpkin pie spice, orange gel food coloring
3. In a separate medium bowl, whip the cold whipped cream, granulated sugar, and vanilla extract until you reach stiff peaks. 
4. ⅔ cup heavy cream, 1 tablespoon white sugar, 1 teaspoon vanilla extract
5. Fold the whipped cream into the pumpkin mixture until fully combined. Transfer to a whipping bag with a large piping tip. Pipe a big dollop of pumpkin pie filling in the center of each cookie. Gently pick up the cookies and tap them on the counter to get the filling to spread. 
6. Top with whipped cream and enjoy!