It’s fall, which also happens to be the unofficial season of all things pumpkin. ? And if you’re a certified autumn addict who drinks vegan PSLs ’til sundown and has their Halloween costume fully planned by April, you’ll probably appreciate that we’ve figured out a way for you to get your autumnal groove on and eat pumpkin for every meal of the day. Like, hello, are you EVEN a fall person if you don’t consume the world’s favorite orange gourd at every meal?

You’re going to want to fill your cabinets with can upon can of pumpkin purée so you can get down on these eight simple vegan pumpkin recipes from dawn ’til dusk. Enjoy!


Pumpkin Spice Oatmeal

There’s nothin’ like a hearty and healthy bowl of oats in the a.m.—but breakfast is so much better when it tastes like a pumpkin pie.


1 cup water or plain soy milk

1/2 cup oats

1/4 cup pumpkin pureé

2 tsp. brown sugar

1 tsp. cinnamon

1 tsp. pumpkin pie spice

Optional: almonds, for garnish


  • Bring the water or soy milk to a boil and add the oats.
  • Cook for 3 minutes over medium heat, stirring occasionally.
  • Mix in the pumpkin purée and cook for an additional 2 minutes.
  • Once all the water is absorbed, remove from the heat and stir in the brown sugar, cinnamon, and pumpkin spice.
  • Top with almonds, if using, and enjoy!

Makes 1 serving

Pumpkin Spice Pancakes

Take your brunch game to next-level autumn awesomeness by whipping up these two-serving pumpkin spice pancakes that’ll make you feel like you’re eating dessert for breakfast.

cinnamon, pancakes, pumpkin spice, fall


2 tsp. pumpkin pie spice

2 servings’ worth prepared vegan pancake batter (try Birch Benders)

1/2 cup powdered sugar

2 tsp. vanilla extract

2 Tbsp. almond milk


  • Stir the pumpkin pie spice into the vegan pancake batter.
  • Warm an oiled pan over medium-low heat, then pour in half the batter, flipping after a few minutes to cook both sides. Set aside and repeat with the remaining batter.
  • In a bowl, add the powdered sugar, vanilla extract, and almond milk. Stir well and set aside to thicken.
  • Spread the icing over the pancakes.

Makes 2 servings

? Pumpkin-tastic tip: Top with vegan pumpkin-flavored whipped cream or butter to take your pancake game to the next level.


Smoky Vegan Mozzarella Pumpkin Pizza

This one goes out to both my pumpkin people and my pizza people. When we combine these two powerful forces, we get one delicious and decadent AF lunch that’ll please everyone.


1 vegan pizza crust or dough for 1 pizza
1 can pumpkin purée1/8 tsp. cumin
1/8 tsp. cinnamon
Salt and pepper, to taste
6 Tbsp. Smoked MozzaRisella
1 butternut squash, sliced into ribbons
1 handful fresh arugula


  • Preheat the oven to 350°F.
  • If using pizza dough, roll out to about 12 inches in diameter.
  • Mix together the pumpkin purée, cumin, cinnamon, salt, and pepper. Spread evenly on the crust or dough.
  • Top with the vegan cheese and squash ribbons.
  • Bake for 25 minutes, or until the dough is cooked through and the crust is slightly browned.
  • Top with the arugula and serve.

Makes 4 servings

Pumpkin Risotto

This yummy and creamy risotto is simple to make but looks hella fancy—especially if you take my advice and serve it out of a cute li’l pumpkin. And it’s filling is delicious to boot!


1 cup diced sweet yellow onion
2 cups arborio rice
1 cup white grape juice
2 cups vegetable stock
2 cups water
1 cup pumpkin purée
1 tsp. grated ginger
1 tsp. grated nutmeg
Optional: 4 sprigs mint, sliced
1 Tbsp. olive oil
Salt and pepper, to taste


  • In a large pot, sauté the onion over medium heat until translucent.
  • Reduce the heat to low or medium-low and add the rice. Cook for 2 to 3 minutes, then slowly add the white grape juice, stirring until absorbed.
  • Slowly add in 1 1/2 cups each of the vegetable stock and water. Stir continuously for about 30 minutes, until the liquid is absorbed.
  • Add the pumpkin purée, ginger, and nutmeg, then add the remaining 1/2 cup each of the vegetable stock and water and stir until absorbed.
  • If using, stir in the mint and cook for an additional 2 minutes.
  • Remove from the heat and add the olive oil, salt, and pepper before serving.

Makes 4  servings

? Pumpkin-tastic tip: I suggest serving this in mini pumpkin bowls, one per person. Slice the tops off mini pumpkins at a diagonal angle, hollow out the insides, and roast the shells for about 10 minutes at 350°F. Fill with the risotto, and top with a sprig of mint. Fancy!


Hearty Pumpkin Chili

Nothing screams fall like a warm and hearty chili, but this one’s got pumpkin, so it’s extra special. Plus, it’s so easy to make—basically, just chop a couple of veggies, open some cans, and dump it all into a pot.


2 Tbsp. oil
1 cup chopped white onion
1 cup chopped green bell pepper
Optional: 1 pkg. veggie burger crumbles
1 Tbsp. chili powder
2 1/2 tsp. cumin
1 tsp. oregano
1 tsp. garlic powder
1 can pumpkin purée
1 can tomato sauce (2 cans if using veggie crumbles)
1 28-oz. can diced Mexican-style tomatoes
1 Tbsp. soy sauce
1 16-oz. can pinto beans, drained and rinsed
1 16-oz. cab kidney beans, drained and rinsed


  • Heat the oil in a large pot over medium heat. Cook the onion, pepper, and veggie burger crumbles (if using) until the onion is soft.
  • Stir in all the remaining ingredients.
  • Reduce the heat to low and simmer for 20 minutes, stirring frequently.
  • Remove from the heat and serve.

Makes 4  servings

? Pumpkin-tastic tip: If you want to be extra-decadent, top each bowl with pumpkin seeds, vegan sour cream, vegan cheddar shreds, and finely chopped chives. Yum!

Vegan Pumpkin Lasagne

OK, ready to get fancy? Lasagne always seems daunting, but layering pumpkin-filled goodness between the noodles is actually kinda fun. And lemme tell ya, the payoff is worth it.


1/2 lb. fresh mushrooms, sliced
1 small onion, chopped
1/2 tsp. salt
2 tsp. olive oil
1 15-oz. can pumpkin purée
1/2 cup soy milk
1 tsp. dried sage
1 dash pepper
Cooking spray
1 12-oz. pkg. no-cook lasagne noodles
2 cups tofu ricotta cheese
1 cup vegan mozzarella shreds
1/4 cup vegan Parmesan cheese


  • Preheat the oven to 375°F.
  • In a large skillet, sauté the mushrooms, onion, and 1/4 teaspoonful of the salt in the olive oil until the onions are tender, then set aside.
  • Combine the pumpkin purée, soy milk, sage, pepper, and the remaining salt in a small bowl and mix well.
  • Coat a baking dish with the cooking spray. Spread about 1/4 cup of the pumpkin sauce over the bottom of the dish and top with a layer of noodles. Add 1/4 cup of the pumpkin sauce, spreading evenly to the edges of the noodles. Add half the mushroom mixture, 1/2 cup of the tofu ricotta, 1/2 cup of the vegan mozzarella shreds, and 1 tablespoonful of the vegan Parmesan cheese in layers. Repeat the layers, then top with the remaining noodles, sauce, and ricotta.
  • Cover the dish with foil and bake for 50 minutes. Let stand for 10 minutes before cutting.

Makes 6 to 8 servings


The Easiest 2-Ingredient Pumpkin Spice Cupcakes

News flash: You can make delicious, moist, and highly impressive pumpkin spice cupcakes using only two ingredients. Not kidding. Vegan cake hacks are the best.

pumpkin cupcake autumn muffins


1 box spiced cake mix
1 15-oz. can pumpkin purée
Optional: 1 container vegan white frosting


  • Mix the cake mix and pumpkin purée with a splash of water and divide evenly among 24 cupcake liners.
  • Bake according to the box instructions. When a toothpick or knife comes out clean, remove from the oven and let cool.
  • Top with vegan frosting, if using.

Makes 24 cupcakes

Pumpkin Spice ‘Milkshake’

Who says you can’t enjoy an icy (and pumpkin spicy) dessert in the dead of autumn? You can! These vegan pumpkin spice milkshakes are super-simple and delicious. Cheers! *Clink*


1 cup pumpkin purée

2 cups nondairy vanilla ice cream

2 tsp. pumpkin pie spice

Nondairy milk, as needed


  • Toss the pumpkin purée, ice cream, and pumpkin pie spice into a blender and blend until smooth.
  • If the consistency is too thick, add vegan milk as needed to thin.

Which recipe are you going to try first? Follow us on Instagram, and send us a pic of your favorite vegan pumpkin dish!