Find the easiest ways to use up a can of leftover pumpkin you may have left from cooking or baking. Find recipes for pumpkin cookies, muffins, cupcakes, smoothies, oatmeal, and more.
Leftover Pumpkin Ideas
I know firsthand how irritating it can be to buy a can of pumpkin, use some in a recipe, then try to figure out what to do with the rest of it. This list is here to help. Included below are recipes that use less than a full can of pumpkin puree (or that work with leftover homemade pumpkin puree) so you have easy ideas at the ready to use the pumpkin up.
Recipes for Pumpkin Puree
All of these pumpkin recipes use less than a cup of pumpkin puree, so they’re a perfect way to use it up if you have some left. (These are especially great for during Thanksgiving week or if you’re cooking or baking ahead for the holidays when you might have extra.)
Easy Pumpkin Oatmeal
Start the day on a nutritious and totally delish note with this super easy Pumpkin Oatmeal. It has all the spice you expect from a pumpkin recipe but requires just 5 ingredients and about 10 minutes (or less!) of cooking. Win!
Favorite Pumpkin Smoothie
If you find yourself wanting to serve up a delicious pumpkin treat that packs serious nutrition, try this Pumpkin Smoothie. It’s creamy, indulgent, and a nice way to serve up a veggie for breakfast! And it’s a perfect option for finishing up leftover pumpkin puree you may have from baking.
Healthy Pumpkin Bars Recipe
You can quickly stir together this Healthy Pumpkin Bars recipe (with oatmeal and low added sugar) for breakfast, snack time, or even dessert. The method is so quick and easy, and the result is moist and full of pumpkin goodness. Win, win!
Mini Pumpkin Chocolate Chip Muffins
With a simple stir-together method, and just-sweet-enough flavor, these mini Pumpkin Chocolate Chip Muffins are a yummy fall treat to share with the kids. Plus, they store so well!
Healthy Pumpkin Mini Muffins
With just a handful of nutritious ingredients, these Healthy Pumpkin Muffins are a treat we love to make and enjoy each fall for breakfast, snack time, or as a simple side dish for dinner. And the recipe is easy to adjust for allergies as needed!
Pumpkin Oatmeal Muffins
Make these healthy (and so easy) Pumpkin Oatmeal Muffins to share with the kids for breakfast or snack—with or without chocolate chips!
These are the fluffiest pancakes and are so delicious to use up a little bit of pumpkin puree.
Pumpkin French Toast
This method for making French Toast is super easy and versatile. Look in the Notes of the recipe for the pumpkin version.
Whenever a holiday comes around, I feel like the internet explodes with ideas that always look a little too complicated for me. With three kids usually in close proximity, I have more of the “give me the easiest thing possible!” mentality, which brings me to: Halloween quesadillas!
Sheet Pan Black Bean Quesadillas
Learn how to make a big batch of quesadillas for the family all at the same time with these easy oven-baked Sheet Pan Black Bean Quesadillas. They’re flavorful, straightforward, and so delish!
Pumpkin Chocolate Baked Donuts
If you’re looking for a fun and easy breakfast for the littles come fall, these Baked Chocolate Pumpkin Donuts are a yummy option. Plus: They’re flourless, nut-free, packed with protein, and so easy to make!
Fluffy Pumpkin Cookies
These soft-baked cookies taste like mouthfuls of the most delicious pumpkin bread, in cookie form. They are made with just a few ingredients and are so perfect to share with the kids. I love this as a component on a cookie platter, a Thanksgiving dessert, or just something to bake (a few times!) during the fall.
Healthy Pumpkin Cookies with Chocolate Chips
These Pumpkin Chocolate Chip Cookies are so impressively soft and light—and have a surprisingly small amount of added sweetener. Plus, the batter simply stirs together, so this is a recipe that even your little kids can help you make!
Mini Pumpkin Cupcakes with Cream Cheese Frosting
With a simple stir-together method, these easy Pumpkin Cupcakes with Cream Cheese Frosting are a perfect fall dessert to share with the kids! They have less sugar than similar cupcakes yet deliver big time on both texture and flavor.
How to Store Leftover Pumpkin Puree
Transfer leftover pumpkin to a storage container and store in the fridge for up to a week. Or, transfer to a freezer bag, press flat, and freeze for up to a year. It’s best to measure out a common amount you may use in a recipe—so ½ cup or 1 cup—so you can thaw it in the fridge and use it in a recipe easily.
You can also freeze pumpkin puree in an ice cube tray, then freeze for 24 hours. Transfer the frozen cubes to a freezer bag, remove as much air as possible, and store in freezer. You can then add the frozen cubes directly to hot oatmeal and stir in to thaw. Or use them to make Pumpkin Smoothies.
Best Tips for Success
- Transfer leftover canned pumpkin puree to a storage container to keep in the fridge or freezer.
- If freezing, freeze in an amount you plan to use in a future recipe (so in ½ or 1 cup amounts) to ensure it’s easy to use.
- Use these recipe ideas with canned pumpkin or homemade pumpkin puree.
I’d love to hear your feedback on this post or know your favorite canned pumpkin recipe, so please comment below.