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Pumpkin Recipes

9 Pumpkin Recipes for Warm Weather

Enjoy these pumpkin recipes for warm weather that are sure to get you in the mood for fall! These pumpkin recipes are cold, creamy and mostly require no baking, making them perfect for when it’s still hot out but your heart says pumpkin spice!

healthy pumpkin recipes for warm weather

Pumpkin Recipes for Warm Weather

Dive into one of these delicious pumpkin recipes for warm weather this August! When you’re not quite ready for baking a loaf of pumpkin bread or making pumpkin soup, these no bake and freezer-friendly pumpkin recipes are a perfect way to kick off the season!

  1. Starbucks Copycat Pumpkin Cream Cold Brew (dairy free)

Pumpkin cream cold brew is the fall drink of your dreams! Super-silky smooth and full of that pumpkin flavor we all know and love, you’ll fall in love with this homemade (and dairy-free) pumpkin cream cold brew recipe! Starbucks, who?!


2. Healthy Pumpkin Smoothie Bowl (dairy & gluten free)

This healthy pumpkin smoothie bowl is the perfect pumpkin recipe for warm weather. It tastes like fall in a bowl and makes for a delicious breakfast or snack on a hot day when you’re starting to crave the flavors of fall. Made gluten and dairy free with oat milk, pumpkin puree, banana, collagen, pumpkin pie spice.

3. No Bake Mini Pumpkin Cheesecakes (dairy & gluten free)

Fall in love with these no bake mini pumpkin cheesecakes that are made with simple ingredients, require no baking, are gluten free and can be made dairy free. They’re one of my all time favorite pumpkin treats!


4. No Bake Pumpkin Cookies (dairy & gluten free)

Pumpkin no bake cookies are made with simple ingredients like peanut butter, pumpkin puree, oats and honey. Made gluten and dairy free, and sweetened naturally, they’re easy to make and “cook” in your freezer!


5. Pumpkin Ice Cream Sandwiches (dairy free)

Dairy-free pumpkin ice cream sandwiches will be your new favorite warm weather pumpkin treat! Dairy-free pumpkin ice cream is sandwiched in between two dairy and gluten free thin and crispy pumpkin cookies for a melt-in-your-mouth deliciously spiced treat! These are definitely one of my favorite pumpkin recipes for warm weather!

dairy free pumpkin ice cream sandwiches

6. Pumpkin S’mores Cookies (dairy & gluten free)

Pumpkin s’mores cookies are a delicious twist on a pumpkin cookie! Made gluten free, with vegan marshmallows and dairy free chocolate chips in every bite.

healthy pumpkin s'mores cookies

7. Layered Pumpkin Cheesecake Bars (dairy & gluten free)

No bake pumpkin cheesecake bars are the perfect frozen pumpkin treat! Made gluten and dairy free, the date nut crust is infused with espresso powder for that gives these bars pumpkin spice latte vibes.


8. Copycat Pumpkin Perfect Bars (dairy and gluten free)

Enjoy your favorite peanut butter chocolate chip protein bar at home with these homemade pumpkin pie perfect bars! They’re made gluten and dairy free with almond flour, oat flour, collagen, pumpkin puree, and pumpkin spice.


9. Pumpkin Snickerdoodle Balls (dairy and gluten free)

Healthy no bake pumpkin snickerdoodle energy bites are the perfect pumpkin recipe for warm weather. They’re great to stash in your fridge to enjoy anytime.

no bake pumpkin snickerdoodle energy bites

Have you made any of these no bake pumpkin recipes?! I’d love to hear what you think! Leave a comment on this post or tag me at @onceuponapumpkin! Enjoy, xo!

Pumpkin Recipes

Pumpkin Crepes

Pumpkin crepes are fluffy, airy, and easy to make in the blender! Packed with pumpkin and pumpkin spice, they make for great brunch recipe for a cozy fall weekend!

Crepes will forever remind me of my time studying abroad in Paris and eating some of the best crepes I’ve ever had right under the Eiffel Tower! I definitely want to go back one day and eat crepes from that exact spot. That’ where the inspiration for these pumpkin crepes were born!

Perfectly pumpkin spiced, this pumpkin crepe recipe is easier to make then it looks and is a nice change if you want to switch things up from the usual pancakes or waffles on the weekend. I love that crepes are like really thin pancakes, and you can add different fillings to the inside which makes them extra delicious!

For this variation, I filled the crepes with pumpkin spice yogurt and topped them with banana slices, pumpkin seeds and extra pumpkin spice. Sautéed apples on top would also be amazing!

If you follow me on Instagram, then you know I’m all about all things pumpkin this time of year! There’s nothing I won’t try to make a pumpkin version of — I just love how versatile and nutritious pumpkin is! If you’re a pumpkin lover like me, I know you’ll enjoy these crepes for many fall weekend brunches to come.

best fluffy pumpkin crepes with pumpkin yogurt filling topped bananas and pumpkin spice

ingredients for pumpkin crepes

  • pumpkin puree
  • all-purpose flour (I haven’t tried this recipe with alternative flours, so I would recommend using all-purpose)
  • sugar
  • eggs
  • butter
  • water
  • almond milk or other milk of choice
  • pumpkin spice
  • vanilla extract
  • salt
  • optional fillings: yogurt, cream cheese, nut butter, pumpkin butter

equipment / utensils

  • crepe pan or regular sauté pan
  • blender
  • medium sized bowl
  • spatula

how to make pumpkin crepes

The best part about this crepe recipe is that it can be easily made in a blender!

  1. Blend. Combine all of the ingredients in a blender except for for the flour and blend until combined.
  2. Add in flour. Add in flour one tablespoon at a time until just combined
  3. Chill the batter. Chill the batter for 30 minutes in the fridge!
  4. Grease the pan and cook. Use a little extra butter to grease the pan. Using a little less than a 1/2 measuring cup, pour the batter into the pan and tilt it so that batter thinly covers the entire pan. When you see the batter is mostly set and edges slightly crispy, use a spatula to gently flip the crepe. Cook for 30 seconds or less on the other side and remove from pan. Repeat with remaining batter.
  5. Fill and enjoy! Fill crepes with your choice of cream cheese, yogurt, nut butter or fruit. Top with extra pumpkin pie spice and enjoy!

filling ideas for crepes

best fluffy pumpkin crepes with pumpkin yogurt filling topped bananas and pumpkin spice

Pumpkin Crepes

Maggie Michalczyk, RDN
Pumpkin crepes are light and airy and make for a delicious breakfast in the fall! 
Prep Time 35 mins
Cook Time 10 mins
Servings 7 -8 crepes


  • 2 large eggs
  • 1/4 cup butter melted + extra for greasing the pan
  • 1/4 cup pumpkin purée
  • 2 tbsp. sugar
  • 1/2 cup + 2 tbsp. almond milk
  • 1 tbsp. water
  • 1/2 tsp. vanilla extract
  • 1 tsp. pumpkin pie spice + extra from sprinkling on top
  • pinch of salt
  • 8 tbsp all-purpose flour


  • Combine all of the crepe ingredients in a high-speed blender, except the flour and blend together. Add in the flour, 1 tablespoon at a time, blending just until the flour has been mixed in.
  • Pour the batter into a bowl and chill for 30 minutes in the fridge.
  • Grease a crepe pan or non-stick pan with butter over medium heat. Use a 1/2 cup to pour the batter into the pan. Tip and tilt pan so that the batter spreads out really thin.
  • Cook each side of the crepe for 30 seconds before loosening up the edges with a spatula, and then flipping gently with help from the spatula. Repeat with remaining crepe batter.
  • Using a small spatula, spread your filling of choice around the sides and center of the crepe. Fold in half and then in half again for a nice “pocket”. Repeat with remaining crepes if desired. Top with extra pumpkin pie spice and enjoy!


Store crepes covered in the fridge for up 4 days. 
Keyword pumpkin crepes; pumpkin blender crepes

more pumpkin recipes you’re sure to fall in love with


Love everything and anything pumpkin like I do?! Keep up with all things pumpkin this fall with me on Instagram and be sure to check out my new pumpkin cookbook, The Great Big Pumpkin Cookbook available now on Amazon and with over 50 pumpkin recipes, including gluten free, dairy free, and paleo friendly recipes!

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how to make pumpkin crepes

Pumpkin Recipes

Pumpkin Stuffing {gluten free + dairy free}

Pumpkin stuffing is a delicious spin on the classic Thanksgiving dish and is made with simple ingredients like celery, apple, butternut squash and spices. Perfect for all of your gluten and dairy free guests this holiday season!

Thanksgiving is my favorite holiday! I really love how much gratitude is in the air and how the food brings everyone together. I’ve always loved helping my mom with the different Thanksgiving dishes and making these mini pumpkin cheesecakes for dessert that the whole family loves.

This recipe for gluten and dairy free pumpkin stuffing is one I know everyone will love whether they follow a gluten or dairy free diet or not!

For the bread I used Simple Mills Artisan Bread Mix and added pumpkin puree to the batter before baking. This bread mix is made with just six simple ingredients and is gluten free with 5 grams of protein per serving.

If you follow me on Instagram then you know I’m a huge fan of then you know I am a huge Simple Mills fan! All of their products are made with nothing artificial ever, are easy to make and taste delicious.

Their pumpkin bread and muffin mix would have to be my favorite product but adding pumpkin puree to this artisan bread mix is one of my favorite tricks because it makes the best savory pumpkin bread!

simple mills artisan bread mix
gluten and dairy free pumpkin stuffing

Ingredients for Pumpkin Stuffing

  • Simple Mills Almond Flour Artisan Bread Mix
  • Pumpkin Puree
  • Butternut squash (fresh or frozen)
  • Apple
  • Celery
  • Shallot
  • Grass-fed Butter (substitute ghee to make this recipe dairy-free)
  • Rosemary
  • Thyme
  • Sage

Tips for Making Pumpkin Stuffing

You can make this stuffing the day you need it or a couple days in advance. Making the bread a couple days in advance gives it time to dry out on its own– that’s key for stuffing!

The first thing you want to do in order to make this stuffing is make the bread according to the package directions for a loaf. Here is where I stir in the pumpkin puree and bake it. Out will come the best savory pumpkin bread you’ve ever had!

Apple and butternut squash are two more non-traditional stuffing ingredients, but add a subtle sweetness that complements the flavors of the savory spices perfectly.

Frozen butternut squash works perfectly in this recipe. Grab it from the frozen section of your grocery store, reheat it according to the package directions and simply sauté it for a few minutes with the rest of the veggies and apple for this stuffing.

How to Make this Pumpkin Stuffing Dairy Free

You’ll notice I used butter to sauté the veggies, which is not dairy free. Use ghee (clarified butter) instead to make this stuffing recipe dairy free and equally as delicious!

gluten free stuffing
pumpkin stuffing

Pumpkin Stuffing {gluten free + dairy free}

Maggie Michalczyk, RDN
Gluten and dairy free pumpkin stuffing is sure to wow at your holiday table. It’s easy to make and packed with flavors that will remind of what the holidays are all about! 
Prep Time 1 hr
Cook Time 1 hr
Servings 6 -8


  • 1 package Simple Mills Artisan Bread Mix
  • 2 cups vegetable broth
  • 1/2 cup pumpkin puree
  • 1/2 cup butternut squash cubed and roasted or frozen and reheated
  • 2 stalks celery diced
  • 1 shallot diced
  • 1 medium-sized apple diced (I like using honey crisp)
  • 4 tbsp grass-fed butter
  • salt and pepper to taste
  • 1 tsp fresh rosemary
  • 1 tsp fresh thyme
  • 1/2 tsp dried sage


  • Prepare Simple Mills Artisan Bread mix according to package instructions for a loaf. Stir 1/3 cup pumpkin puree into the batter and bake.
  • Leave the bread out overnight to dry out or preheat oven to 300 degrees. Cut the loaf of bread into small 1-inch cubes, spread out on a baking sheet, and bake 50-60 minutes or until completely dried out.
  • When the bread is dried out, grease a 2 quart (or 8×8″) baking dish and preheat oven to 375 degrees F. 
  • Heat butter in a sauté pan over medium heat. Add celery, shallot and apple and sauté 7-10 minutes, until fragrant and very tender. During the last two minutes add the butternut squash to get tender and mix with the flavors. Sprinkle with fresh herbs, salt, and pepper.
  • Add dried artisan bread cubes to a large bowl. Pour broth over bread, working carefully not to smash the bread. Then stir in sautéed veggie mixture.
  • Gently pour mixture out into your prepared pan so that it’s evenly distributed in the dish.
  • Bake 375 degrees for about 60 minutes. Bread will darken a bit and it should look as if all of the liquid has been absorbed.
  • Garnish with extra herbs and enjoy! Store in the fridge for 3-4 days and reheat in the oven or microwave as necessary. 
Keyword stuffing; pumpkin stuffing; gluten free stuffing

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Make this delicious gluten and dairy free pumpkin stuffing for your holiday table! It's made with simple ingredients, completely vegetarian and easy for anyone to make. #stuffing #pumpkin #vegetarian #glutenfree #dairyfree #thanksgiving #sidedish #onceuponapumpkin
Pumpkin Recipes

Best Healthy Pumpkin Spice Muffins

These healthy pumpkin spice muffins are made with simple ingredients, packed with nutrition from siggi’s yogurt and full of pumpkin flavor! They are the perfect thing to bake up on a cozy fall weekend and freeze well too! 

This post was created in partnership with siggi’s. All opinions are my own and I appreciate your support.

best pumpkin spice yogurt

Pumpkin spice muffins are a perfect fall treat you’ll come back to again and again all fall long! This recipe for healthy pumpkin spice muffins is super easy and made with nutritious ingredients and not a lot of sugar. They get a lot of their fluffy, moistness from the siggi’s pumpkin spice skyr added to the batter, which is one of my favorite pumpkin spice products of all time

The pumpkin spice skyr, or icelandic yogurt, elevates the muffins and adds to their delicious texture. I love knowing that siggis yogurt is adding more protein per bite too! Baked goods in the fall are truly my weakness but I always strive to sneak in more nutrition by way of pumpkin and in this case, siggi’s yogurt! 

best pumpkin spice muffins

The pumpkin puree plus the siggi’s pumpkin yogurt (since it contains real pumpkin!) give these healthy pumpkin spice muffins a nice dose of vitamin A, which is great for eye health and immune function.

If you follow me on Instagram then you know I live for the time of the year when all of the pumpkin products start hitting store shelves. Siggi’s pumpkin spice yogurt most of all! It’s spiced just right and makes a good protein-rich snack any time of day.

I love siggi’s because their yogurt is truly unlike all the rest. High in protein and low in sugar and made with simple ingredients, it’s a fridge staple of mine no matter the season. I totally get that the dairy aisle can be super confusing and overwhelming because there are so many options out there, which is why you want to be informed on making the best choice for your health. Read all about that in this post on what to look for on a yogurt label

Besides eating it out of the container with a little bit of granola sprinkled on top, I love baking with it like in this muffin recipe. It adds more nutrition to baked goods and parfaits like this avocado key lime parfait made with siggis too! 

Ingredients for the Best Healthy Pumpkin Spice Muffins 

  • whole wheat pastry flour or white whole wheat flour
  • pumpkin puree 
  • siggi’s pumpkin & spice yogurt 
  • unsweetened vanilla almond milk
  • maple syrup 
  • coconut oil
  • 1 egg
  • pumpkin pie spice
  • cinnamon  
  • baking soda
  • ginger
  • nutmeg
  • vanilla extract
  • pumpkin seeds 
siggis pumpkin spice muffins

Best Healthy Pumpkin Spice Muffins

Maggie Michalczyk, RDN
These pumpkin spice muffins are little fluffy pillows of pumpkin goodness. Super moist and fluffy and full of that fall flavor we all know and love! 
Prep Time 7 mins
Cook Time 22 mins
Servings 12 muffins


  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 cup pumpkin puree
  • 1 container siggi’s pumpkin & spice yogurt
  • 1/3 cup unsweetened vanilla almond milk
  • 1/4 cup maple syrup
  • 1 tbsp. coconut oil
  • 1 egg
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/4 tsp. ginger
  • 1/8 tsp. nutmeg
  • 1 tsp. vanilla extract
  • 2 tbsp. pumpkin seeds


  • Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. 
  • In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, ginger, nutmeg and cloves.
  • Mix pumpkin, maple syrup, egg, oil, vanilla, yogurt and milk together in a medium sized bowl.
  • Add wet ingredients to dry ingredients and mix until just combined. Top with pumpkin seeds if desired. 
  • Use a cookie scoop to divide batter evenly into muffin tin and bake for 22 minutes. Drizzle almond butter on top of warm muffins and enjoy! Store in the fridge for up to a week or freeze for up to 3 months. 

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siggis pumpkin and spice yogurt

Pumpkin Recipes

Healthy Pumpkin Chicken Casserole

This healthy pumpkin chicken casserole is a fun, savory way to use pumpkin puree and makes for a delicious and easy fall weeknight meal. It’s gluten free, full of flavor and is made with a few healthy and nutritious ingredients.

The weather is getting to a point where at night or for lunch I’m craving something a little more warming and heartier. Enter this healthy pumpkin chicken casserole that is super simple to make and delicious!

I love this Mexican flare on using pumpkin puree in a casserole along with tomatillo salsa cheese and shredded chicken. It all comes together for a quick dinner that I love topping with avocado slices, jalapeno peppers and eating with Siete Foods grain-free tortilla chips (the nacho flavor, specifically)!

chicken and pumpkin puree recipes

The word pepita in Spanish means “little seed of squash” and you will often see pepitas used in many dishes at authentic Mexican restaurant. Green mole sauce it also made from pepitas.

This recipe uses a tomatillo salsa sauce and then is topped with homemade pumpkin enchilada sauce. Pumpkin enchilada sauce is super easy to make and goes really well on top of the healthy pumpkin chicken casserole.

how to make pumpkin chicken casserole

Ingredients for Healthy Pumpkin Chicken Casserole

  • Rotisserie chicken or shredded chicken
  • pumpkin puree
  • corn tortillas (for a grain free option, I recommend Siete Foods tortillas)
  • canned tomatillos
  • jalapeño peppers
  • shredded Mexican cheese blend (any other shredded cheese would do)
  • garlic
  • cumin
  • salt and pepper
  • fresh cilantro
  • pepitas (green pumpkin seeds)
  • avocado slices (optional but encouraged!)

I recommend corn tortillas over flour in most every case because corn tortillas are just that, corn. At least they should be so make sure you check the label! Flour tortillas often have enriched flour and lots of ingredients. I’m not into that so I stuck with corn tortillas for this recipe!

Corn tortillas are also naturally gluten free (again check the label, because every brand is different!) so you can rest assured if you’re on a gluten free diet or have Celiac. I also used corn tortillas in this recipe for black bean, butternut squash and kale tacos!


Healthy Pumpkin Chicken Casserole

Maggie Michalczyk, RDN
Healthy pumpkin chicken casserole is the perfect quick, easy and delicious meal for weeknight dinners in the fall. It’s full of flavor and extra nutrition thanks to the pumpkin puree! 
Prep Time 15 mins
Cook Time 35 mins
Servings 8 -10 servings


For the casserole: 

  • 1 can pumpkin puree
  • 4 cloves garlic minced
  • 2 tsp. cumin
  • 1 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 11 oz. can tomatillos rinsed, drained and chopped
  • 1/2 cup onion chopped
  • 1/2 cup low sodium chicken broth
  • 3 cups shredded chicken**
  • 1 package corn tortillas
  • 1 1/2 cup shredded Mexican cheese blend
  • 1/4 cup pepitas
  • 1 avocado

For the pumpkin enchilada sauce: 

  • 3 tbsp. olive oil
  • 3 tbsp. flour whole wheat flour, all-purpose flour and gluten-free flour blends all work!
  • 1 tbsp. ground chili powder
  • 1 tsp. ground cumin
  • ½ tsp. garlic powder
  • ¼ tsp. dried oregano
  • ¼ tsp. salt to taste
  • Pinch of cinnamon
  • 3 tbsp. pumpkin puree
  • 2 cups vegetable broth
  • 1 tbsp. apple cider vinegar
  • Freshly ground black pepper to taste


  • Preheat oven to 400 degrees F. Coat a 9 X 13 in baking dish with cooking spray. 
  • In a medium bowl combine pumpkin, half of the garlic, 1 tsp of the cumin, and half of the salt, plus the cinnamon.
  • For the sauce, in a food processor combine the tomatillos, onion, chicken broth, remaining garlic, cumin and salt. Process until smooth. Place chicken in a large bowl and stir in 1/4 cup of the sauce.
  • To assemble spread 1/2 cup of the sauce in prepared baking dish. Add tortillas to cover the sauce  (you may have to tear one up for the corners). Top with half of the pumpkin mixture, half of the chicken mixture, 1/2 cup sauce and 1/2 cup of the cheese. Repeat layers ( I did two) and top with remaining tortillas, sauce and cheese.
  • Bake covered for 20 minutes and then for an additional 15 minutes uncovered until the cheese is melty.
  • Meanwhile, make the pumpkin enchilada sauce by 
  • 1. Prepare the pumpkin enchilada sauce by combining flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon in a small bowl. Get the pumpkin puree measured out, along with the vegetable broth and place near the stove. 
  •  In a small sauce pan, warm the oil until it’s hot enough for a sprinkle of flour to sizzle on contact. Pour the flour and spice mixture, and whisk for about 1 minute.
  • Whisk in the pumpkin puree, and then the vegetable broth so that there are no lumps. Raise heat to a medium simmer, continue whisking and then reduce to a low simmer. Continue mixing as you notice the sauce thickening.
  •  Once the sauce is pretty think (after about 5 minutes), remove from heat and whisk in the vinegar and pepper. Add a little more salt if desired.
  • Once the casserole is done, top with enchilada sauce and serve with cilantro, jalapeno, pepitas and avocado slices on top.  Store in the fridge for up to 4 days or in the freezer for longer.


**If you’re using rotisserie chicken, use your stand mixer with the paddle attachment to evenly shred the chicken. You just need to run it for a few minutes and it does the trick! 

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Holiday Gifts for the Pumpkin Lover in Your Life

At the stroke of midnight on Halloween, I swear that every store, commercial, and decoration as far as the eye could see turned to straight to the holidays. Maybe I didn’t notice it as much in previous years or maybe it’s just earlier and earlier every year, but this pumpkin loving girl is sure not ready to for the world of peppermint happening upon us!

I will admit I got an inclination to start listening to Christmas music, but I stopped myself before I told Alexa to turn on the tunes! One good thing about this time of year for us pumpkin lovers, is that a lot of the pumpkin decor we’ve been eyeing since August is finally on sale. What I love just a little more than I love pumpkin stuff is getting it on sale, which is why I gathered together some of my favorite pumpkin kitchen, food, and decor items from Sur La Table, Williams Sonoma, Pier 1, Pottery Barn and more that are at their lowest prices of the season.

If there’s a pumpkin lover in your life that you are holiday shopping for, now is the time to take advantage of these deals and steals and get a jump on your shopping. It should come as no surprise to you that for Christmas I often get pumpkin things as gifts which is how I’ve built a semi-large collection of everything from a pumpkin spoon rest to pumpkin Moscow mule mugs. It makes me happy to know that when people were shopping for me they probably took advantage of one of the after season sales which is exactly why I thought this round up would be so fun! There is sure to be something for everyone on your list, or something that might just be the perfect white elephant gift if your office knows your pumpkin obsession is real!


I’d love to know if you score a deal for a pumpkin item you love, so tag me on Instagram @onceuponapumpkin or leave a comment below! Oh and one more thing! I included a copy of my Once Upon a Pumpkin Cookbook because I think it makes the perfect hostess gift, or grab bag gift for the kitchen-inspired pumpkin lover in your life (and it’s not a bad gift to give to yourself either!)