These recipes that use up canned pumpkin are just what you need to make the most of your canned pumpkin puree. Whether you have a few tablespoons or most of a can, you can turn the leftovers into something delicious! There are sweet and savory recipes to try that are equally suitable for everyday and holiday recipes!
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
- 1. Pumpkin Roll
- 2. Pumpkin Flan
- 3. Pumpkin Pie
- 4. Pumpkin Streusel Bars
- 5. Iced Pumpkin Spice Latte
- 6. Pumpkin Chocolate Chip Cookies
- 7. Pumpkin Fluff Dip
- 8. Pumpkin Zucchini Muffins
- 9. No-Bake Pumpkin Cookies
- 11. No-Bake Pumpkin Cheesecake
- 12. Pumpkin Snickerdoodles
- 13. Pumpkin Bars
- 14. Pumpkin Chili
- 15. Pumpkin Scones
- 16. Pumpkin French Toast
- 17. Pumpkin Cornbread
- 18. Pumpkin Soup
- 19. Pumpkin Risotto
- 🍂 More Fall Flavors
- 📖 Recipe Card
- Recipes That Use Up Canned Pumpkin: 19+ Sweet & Savory Dishes To Use Leftover Pumpkin Puree!
- 💬 Comments & Reviews
Canned Pumpkin Recipes
Whether you have an extra can or a 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.
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.
You will need: 1 cup pumpkin puree.
3. Pumpkin Pie
Pumpkin pie is a classic fall-time dessert! Everyone loves it; it's a holiday staple in my home, perfect for any holiday get-together!
You will need: 1 can (15 ounces) of pumpkin puree.
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 off!
You will need: 1 cup of pumpkin puree.
5. Iced Pumpkin Spice Latte
You can make your own DIY 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.
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.
You will need: ½ cup of pumpkin puree.
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.
You will need: 1 15-ounce can of pumpkin puree.
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.
You will need: 1 cup of pumpkin puree.
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!
You will need: ¼ cup of pumpkin puree.
11. No-Bake Pumpkin Cheesecake
If you're tired of making pumpkin pie, try an easy no-bake pumpkin cheesecake instead! Keep it simple, or dress it up with whipped cream, caramel sauce, and chopped pecans!
You will need: 1 cup of pumpkin puree.
12. Pumpkin Snickerdoodles
Pumpkin is a welcome addition to the classic cinnamon-sugar flavor combo in snickerdoodle cookies! These super soft and chewy cookies are a popular treat for Thanksgiving and Christmas gatherings!
You will need: ¼ cup of pumpkin puree.
13. Pumpkin Bars
Super moist pumpkin bars are a pumpkin sensation that should be baked every chance you get! Whenever you have extra canned pumpkin on hand, I'd suggest making this dessert!
You will need: 15 ounce can of pumpkin puree.
14. 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.
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15. 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.
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16. 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.
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17. 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.
18. 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.
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19. 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.
🍂 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 to whip up these recipes to use up any leftover canned pumpkin after the holidays! Let me know which ones you plan on trying this year by commenting 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.
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📖 Recipe Card
Recipes That Use Up Canned Pumpkin: 19+ Sweet & Savory Dishes To Use Leftover Pumpkin Puree!
Ingredients
- 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)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In 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.
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