What to Make with Leftover Pumpkin Puree: Pumpkin Cakes and Cupcakes

There’s something quietly satisfying about not letting a single spoonful go to waste—especially when it turns into something sweet. If you’ve ever found yourself staring at half a can of leftover pumpkin puree, unsure what to do with it, you’re not alone. I used to push mine to the back of the fridge, thinking I’d figure it out later… until I realized it could become the best part of fall baking.

This collection is for anyone who’s ever asked what to make with leftover pumpkin puree and wanted more than just another loaf. These pumpkin cakes and cupcakes are soft, spiced, and full of the cozy comfort we all crave this time of year. Whether it’s a tray of cupcakes shared with friends or a small-batch cake for a quiet afternoon, these recipes are about more than dessert—they’re about making the most of what you have, and finding joy in the little things.

Let’s turn that leftover pumpkin into something you’ll actually look forward to.

How to Store & Freeze Leftover Pumpkin Puree

That little bit of leftover pumpkin might not seem like much—but with the right storage, it becomes the beginning of your next fall-flavored bake.

Storing in the Fridge

If you’ll use it within a few days, transfer the pumpkin puree to a sealed container and refrigerate it. It should stay fresh for 5 to 7 days—just enough time to whip up muffins, cookies, or even blend it into a cozy smoothie.

✨ Frugal tip: Add a date label so you don’t forget when you stored it.

Freezing for Later

Not baking anytime soon? Freeze your pumpkin in portions! Use ice cube trays or silicone muffin cups to freeze small amounts. Once frozen solid, pop the cubes into a freezer-safe bag.

• Each cube holds roughly 2 tablespoons—great for quick recipes like pancakes or oatmeal.
• It’ll keep its flavor and texture for up to 3 months.
• Thaw overnight in the fridge, or warm gently in the microwave when you’re ready to use it.

Why It’s Worth It

Saving those last spoonfuls might feel like a small act—but it’s a smart one. It’s about making the most of what you have, reducing waste, and setting yourself up for a sweet win later on. That’s the heart of mindful, budget-friendly baking.

Classic Pumpkin Cakes

These pumpkin cake squares are lightly spiced, moist, and studded with chopped walnuts for cozy texture. The bright orange‑cream cheese frosting swirls in fresh orange zest and juice, bringing a vibrant citrus lift that balances the sweet pumpkin base. Perfect as breakfast squares, snack bites, or a festive fall treat.

• What makes this recipe unique? It combines pumpkin spice cake with fresh orange zest and juice in both the batter and cream cheese frosting, adding bright citrus notes that elevate the classic.
• How much leftover pumpkin puree do I need? The recipe uses 1 cup of pumpkin puree (about half of a standard 15 oz can).
• What is the skill level required? Easy to moderate: you’ll mix batter by hand or mixer and spread a frosting, but nothing fussy.
• How many servings will this make? Makes approximately 16 servings when cut into squares.
• Are there any variations I can try? Swap walnuts for pecans or pumpkin seeds, or stir in a handful of dark chocolate chips.
• What will this pair well with? Pairs beautifully with a chai latte, fresh orange segments, or cinnamon-spiced whipped cream for extra flair.

This single‑layer Bundt cake is simple, moist, and built to make use of leftover pumpkin puree. It requires only seven common ingredients and finishes with a classic cream cheese icing for a smooth, tangy touch. A perfect entry‑level recipe that still feels special for fall gatherings.

• What makes this recipe unique? It’s designed for leftover pumpkin puree and only requires minimal ingredients—no fancy equipment or pantry restocking needed.
• How much leftover pumpkin puree do I need? Uses about 1 cup of pumpkin puree, perfect for using just the tail end of a can.
• What is the skill level required? Beginner-friendly: mix wet and dry ingredients, bake in a bundt or loaf pan, and frost when cool.
• How many servings will this make? One bundt cake serves roughly 10–12 slices.
• Are there any variations I can try? Add a pinch of clove or lemon extract to the icing; bake in loaf or mini bundt pans for portion variety.
• What will this pair well with? Perfect with hot apple cider, spiced tea, or even lightly whipped cream for brunch or dessert.

This pumpkin dump cake is a layered, one‑pan favorite with a soft pumpkin base and crunchy cake-mix topping. It combines canned pumpkin, evaporated milk, eggs, and spices, then finishes with butter, pecans, and boxed cake mix for easy, comforting texture. Perfect for potlucks or last-minute desserts when ease matters most.

• What makes this recipe unique? It’s a one‑pan, no‑mixer pumpkin spice cake that delivers a moist pumpkin base with a crisp pecan‑butter topping—effortless but feels indulgent.
• How much leftover pumpkin puree do I need? One 15 oz can (about 1 ¾ cups)—ideal if you have a full can to use up.
• What is the skill level required? Beginner-friendly: mix wet ingredients, dump layers, top with butter and pecans, then bake. No special tools needed.
• How many servings will this make? Designed for a 9×13 baking dish—yields about 12 servings.
• Are there any variations I can try? Yes—use spice cake or yellow cake mix, swap pecans for walnuts, reduce sugar, or even use gluten‑free cake mix.
• What will this pair well with? Best served warm with vanilla ice cream, whipped cream, or caramel drizzle—pairs nicely with coffee or cider.

This moist gluten‑free pumpkin bread blends pumpkin puree and warm spices into a tender loaf finished with fluffy maple-infused whipped cream. Its texture is soft yet slightly springy thanks to coconut flour and almond flour blend. A cozy, rustic loaf that feels indulgent without being complicated.

• What makes this recipe unique? Combines gluten‑free bread with cake texture and a light cream cheese whipped topping for unexpected richness.
• How much leftover pumpkin puree do I need? Uses about ¾ cup of pumpkin puree—ideal for mid-sized leftover amounts.
• What is the skill level required? Moderate
• How many servings will this make? Approximately 8–10 slices from a standard loaf.
• Are there any variations I can try? Use coconut sugar instead of brown sugar, fold in chopped nuts or dried fruit, or toast coconut topping before serving.
• What will this pair well with? Lovely alongside a latte, hot tea, or a fruit compote for brunch or dessert.

Pumpkin Bundt, Pound, and Crumb Cakes

These mini pound cakes are dense and buttery, yet lighter than a loaf thanks to pumpkin puree and warm spices. Designed for single-serve portions, they’re ideal if you’re baking for one or accommodating keto or low-sugar preferences. Each bite is cozy, spiced, and perfect for little indulgences without going overboard.

• What makes this recipe unique? Mini cakes in pound-cake style with a blend of pumpkin spice—deliciously dense yet portion-controlled.
• How much leftover pumpkin puree do I need? Approximately 1 cup of pumpkin puree per batch, suitable for smaller leftover amounts.
• What is the skill level required? Easy: straightforward mixing and baking in mini molds or muffin tins.
• How many servings will this make? Makes about 6–8 mini cakes depending on pan size.
• Are there any variations I can try? Use almond or coconut flour for keto variation, drizzle with sugar-free glaze, or add chopped nuts or sugar-free chocolate chips.
• What will this pair well with? Perfect with unsweetened tea or dark roast coffee—great for breakfast or low-sugar snacking.

This cake features a soft, pumpkin-based cake layer topped with a generous, buttery streusel that channels New York-style crumb perfection. The crumb-to-cake ratio delivers bakery-level texture with cozy pumpkin spice flavor underneath. It’s great for brunch spreads or stolen bites in quiet moments.

• What makes this recipe unique? The generous streusel topping gives it authentic NY crumb cake texture—lots of crumb, a soft pumpkin base, and cozy spice.
• How much leftover pumpkin puree do I need? Roughly ⅔ cup to 1 cup pumpkin puree depending on recipe adaptation.
• What is the skill level required? Moderate: mix cake batter and crumb separately, layer carefully.
• How many servings will this make? Serves about 9–12, depending on baking pan size.
• Are there any variations I can try? Add chopped nuts to the topping, swirl in apple butter, or dust with powdered sugar post-bake.
• What will this pair well with? Excellent with coffee, tea, or hot apple cider—also works well with a scoop of vanilla ice cream or yogurt.

This marbled bundt cake alternates between pumpkin batter and chocolate batter for a dramatic visual and flavor effect. It’s moist, flavorful, and not overly sweet—perfect for dessert or coffee breaks. Each slice is a beautiful swirl of spiced pumpkin and chocolate that looks as good as it tastes.

• What makes this recipe unique? It combines chocolate and pumpkin batters in a marbled bundt, giving you two flavors in one elegant cake.
• How much leftover pumpkin puree do I need? Uses about 1 cup of pumpkin puree, making it great for partial cans.
• What is the skill level required? Moderate: you’ll need to layer or swirl two batters into a bundt pan skillfully.
• How many servings will this make? Yields approximately 16 slices depending on size.
• Are there any variations I can try? Add orange zest to the chocolate part, top with powdered sugar, or drizzle with ganache or flavored glaze.
• What will this pair well with? Perfect alongside espresso, cold brew, or a glass of milk—also lovely with chocolate whipped cream or vanilla ice cream.

Pumpkin Cupcakes

These cupcakes blend the bold spices of gingerbread with the richness of pumpkin for a dessert that tastes like fall in every bite. The cake is soft, warmly spiced, and finished with a spiced cream cheese frosting that adds a smooth, tangy contrast. It’s a cozy, crowd-pleasing treat that brings two holiday favorites together in one cupcake.

• What makes this recipe unique? It blends gingerbread spices (ginger, cloves, cinnamon, nutmeg) with pumpkin puree for a cozy seasonal mash‑up.
• How much leftover pumpkin puree do I need? Uses about 1 cup—perfect for using leftover puree.
• What is the skill level required? Beginner to easy: mix melted butter, molasses, brown sugar, spices, flour, water, and pumpkin, then bake and frost.
• How many servings will this make? Makes 12 standard cupcakes.
• Are there any variations I can try? Swap the spiced cream cheese frosting for buttercream, or add chopped crystallized ginger for extra zing.
• What will this pair well with? Perfect with chai tea, hot cider, or sprinkled edible ginger candies.

Inspired by the popular fall coffee drink, these cupcakes feature pumpkin puree, espresso powder, and warm spices in every bite. They’re topped with a whipped cream cheese frosting and optional caramel drizzle for a bakery-style finish. The flavor is rich and comforting—like your favorite latte in dessert form.

• What makes this recipe unique? It mimics a pumpkin spice latte in cupcake form using real espresso and warm spices.

• How much leftover pumpkin puree do I need? Requires 1 cup of pumpkin puree—ideal for partial cans.
• What is the skill level required? Easy to moderate: mix batter, fold in espresso, bake 20–25 minutes, then frost with cream cheese or whipped espresso buttercream.
• How many servings will this make? Yields about 24 standard cupcakes.
• Are there any variations I can try? Try whipped cream-based frosting, add caramel drizzle, or top with cinnamon sticks for presentation.
• What will this pair well with? Best enjoyed alongside a latte, strong brew coffee, or chai; also delicious with vanilla ice cream.

Pumpkin Cakes with a Twist

This tray‑bake pumpkin cake uses tangy sourdough discard combined with pumpkin puree and warm spices to create a moist, flavorful base. It’s finished with a creamy, tangy cream cheese frosting lightly dotted with orange zest for brightness. Perfect for sharing, this rustic-style cake feels cozy, simple, and authentically homemade.

• What makes this recipe unique? It incorporates sourdough starter (discard), adding subtle tang and moisture—perfect for using both pumpkin puree and starter.
• How much leftover pumpkin puree do I need? Uses about 1 cup of pumpkin puree—suitable for partial leftover amounts.
• What is the skill level required? Easy to moderate: mix batter, bake in a tray, and frost—a relaxed bake with no advanced techniques.
• How many servings will this make? Yields about 10–12 servings in a standard baking tray.
• Are there any variations I can try? Add extra spices like nutmeg or cloves, fold in nuts, or brighten frosting with citrus zest.
• What will this pair well with? Great with hot cider, milky coffee, or chai—also lovely with whipped cream or fruit compote.

This Bundt-style pumpkin cake starts with a boxed cake mix and transforms into a Halloween-harvest favorite thanks to spiced rum, pumpkin puree, and warm fall spices. It bakes to moist perfection, then is topped with a buttery rum glaze and pecans for crunch. The cake is easy but feels elevated—ideal for festive dinners or autumn dessert sharing.

• What makes this recipe unique? Adds spiced rum to both batter and glaze, giving a warm, boozy depth to a quick cake mix base.
• How much leftover pumpkin puree do I need? Uses about ½ cup of pumpkin puree—useful if you have only half a can.
• What is the skill level required? Easy: mix cake mix ingredients with pumpkin and rum, pour into Bundt pan, then glaze after baking.
• How many servings will this make? Serves about 12 pieces from a standard Bundt pan.
• Are there any variations I can try? Use a yellow or butter cake mix, swap nuts, or drizzle extra caramel or citrus glaze.
• What will this pair well with? Lovely with coffee, cider, or even a glass of rum-spiked coffee—also great with whipped cream.

This pumpkin tres leches cake combines a spiced pumpkin base with three milks (heavy cream, sweetened condensed milk, and creamer), resulting in an ultra-moist, pudding-like dessert. It’s finished with fluffy whipped cream and a dusting of cinnamon for an airy contrast to the rich cake. Perfect for fall celebrations, this version feels indulgent yet simple, using boxed mix and pantry staples.

• What makes this recipe unique? The cake soaks in three milks (including pumpkin coffee creamer), marrying pumpkin spice flavors with classic tres leches texture.
• How much leftover pumpkin puree do I need? Uses about 1 cup of pumpkin puree—great for using up leftover bits.
• What is the skill level required? Moderate: bake a boxed mix base, poke holes, pour milk mixture, chill, top with whipped cream.
• How many servings will this make? About 16 servings from a 9×13-inch pan.
• Are there any variations I can try? Try chocolate cake mix version, swap creamer flavor, or top with fruit or caramel drizzle.
• What will this pair well with? Best with coffee or chai, or topped with fresh berries or cinnamon-dusted whipped cream.

This pudding-style cake marries the sweetness of persimmons with pumpkin puree and warm spices for a moist, deeply cozy fall dessert. As it bakes, the batter becomes soft and pudding-like—rich in flavor and surprisingly easy to make. It’s humble on the outside but full of seasonal warmth and comfort in every forkful.

• What makes this recipe unique? It blends persimmon and pumpkin puree in a pudding cake format—intensely moist with spiced fruit undertones.
• How much leftover pumpkin puree do I need? Uses about 1 cup of pumpkin puree, plus persimmon pulp from ripe fruit.
• What is the skill level required? Easy to moderate: mix wet and dry ingredients, puree persimmons, combine, and bake in a 9×13 pan.
• How many servings will this make? Serves about 10 people (standard 9×13 dish).
• Are there any variations I can try? You can swap walnuts or pecans into the batter, or use only pumpkin if persimmons aren’t available.
• What will this pair well with? Best served warm with whipped cream, a cinnamon-dusted topping, or alongside hot coffee or cider.

Gluten-Free Pumpkin Cakes

This one‑bowl, gluten‑free pumpkin sheet cake is tender and moist, made with just ten ingredients and baking in only about 30 minutes. Topped with tangy vegan cream cheese frosting, it’s allergy‑friendly and full of cozy autumn flavor. Perfect for allergy-conscious readers looking for easy fall dessert without missing the treats.

• What makes this recipe unique? It’s vegan, gluten‑free, and uses pantry staples—no dairy, eggs, or nuts—yet delivers a fluffy, moist cake with a creamy frosting.
• How much leftover pumpkin puree do I need? Requires one full 15 oz can of pumpkin puree—great for using up leftover puree.
• What is the skill level required? Beginner‑friendly: mix everything in one bowl, bake, and frost when cooled—no advanced techniques.
• How many servings will this make? Yields about 15 servings (single-layer sheet cake).
• Are there any variations I can try? Try adding pumpkin spice coffee grounds for flavor, fold in pecans, or use dairy-based cream cheese if not vegan.
• What will this pair well with? Serves beautifully with warm cider, herbal tea, or a scoop of non‑dairy ice cream.

Frosting & Topping Ideas

Pumpkin cakes are rich and spiced, which makes them the perfect canvas for all kinds of cozy toppings. Whether you’re aiming for something simple or swoon-worthy, a great frosting can take your cakes and cupcakes from everyday to unforgettable.

Creative Flavor Variation & Add-Ins

Pumpkin pairs beautifully with warm spices and rich textures—but it’s also a blank canvas for flavors that surprise and delight. These unique twists are easy to pull off with pantry staples, making your cakes and cupcakes feel fresh and inspired without the need for fancy ingredients.

• Spiced Oat Crumble Swirl
  • Swirl a cinnamon oat crumble directly into the batter before baking—like a cross between coffee cake and pumpkin bread.
• Savory-Sweet Cheddar & Apple
  • Add a handful of finely shredded sharp cheddar and grated apple for a farmhouse-inspired cake with major brunch vibes.
• Apple Cider Reduction Swirl
  • Drizzle a swirl of apple cider reduced with cinnamon and a touch of brown sugar into the batter before baking.
• Roasted Banana & Pumpkin Combo
  • Mash in a ripe, roasted banana for added sweetness and moisture.

Serving Ideas, Pairings, and Gift Ideas

Pumpkin cakes and cupcakes already bring cozy vibes, but how you serve or share them can turn an everyday bake into something memorable. Whether you’re hosting a gathering, dropping off a sweet surprise, or just enjoying a slow morning at home, these creative ideas add charm and intention to every bite.

• Serve with a Spiced Tea Flight
  • Pair mini slices or cupcakes with a trio of warm drinks—chai, cinnamon apple tea, and vanilla rooibos.
• Build a “Mini Dessert Board”
  • Arrange pumpkin cupcakes, slices of Bundt cake, and small ramekins of whipped topping, nuts, and glaze on a wooden board. Add fresh fruit and a sprinkle of cinnamon sticks for scent.
• Brunch-Style with Coffee Pairings
  • Match lighter pumpkin cakes with cinnamon or maple-flavored coffee, or darker cakes with cold brew or espresso.

• DIY Cupcake To-Go Kits
  • Gift a few unfrosted cupcakes in a bakery box with a piping bag of frosting and a mini packet of toppings (like cinnamon sugar or chopped pecans).
• Add to a Cozy Fall Gift Basket
  • Bundle pumpkin cake slices with a small jar of homemade spiced butter, a tea bag, and a handwritten note. Wrap it all in a kitchen towel and tie with twine.

Final Thoughts: Pumpkin Cakes and Cupcakes

There’s something deeply satisfying about turning leftover pumpkin puree into a cozy dessert that fills your kitchen with the scent of fall. Whether you kept it classic or tried something new, these recipes show just how far a few spoonfuls can go.

Next time you’re wondering what to make with leftover pumpkin puree, you’ll already have plenty of inspiration. Bake a batch, freeze a few for later, or surprise a friend with a sweet seasonal gift.

Because these pumpkin cakes and cupcakes are more than just a way to use up leftovers—they’re a simple reminder to slow down, savor the season, and make the most of what you have.