17 Low-Calorie Pumpkin Treats for Fall 

We take the classic flavors of pumpkin pie and transform them into a tall, moist, tender Bundt cake. Whole-wheat flour enhances the fall flavors without sacrificing the tender crumb. To finish it off: a smooth, shiny bittersweet chocolate glaze that drips into all the nooks and crannies.  

We turned the classic pumpkin pie into a tasty confection. Fudge doesn't require the tempering, rolling, and shaping of other scratch-made candies. If you don't have a candy thermometer, do the cold water test: Drop a small amount of the cooked sugar mixture in cold water. If it forms a soft ball, the mixture is ready for pouring into the prepared pan.

Greek yogurt and cream cheese come together to mimic favorite store-bought frozen yogurt. Top with nuts, cinnamon, and dark chocolate for an extra kick. If you are not planning on serving immediately, keep it in the fridge and then throw it in the freezer 1 to 2 hours before you are ready to serve it.

You won't even have to take up oven space during your next holiday event with these easy no-bake tartlets. Rich pumpkin and cream cheese combines with a hint of pumpkin spice to chill beautifully in crispy phyllo dough cups. Taking just 20 minutes, these sweet treats give you the chance to worry about the rest of the meal, instead of fretting over dessert. 

By roasting the pumpkin whole, you avoid cutting it open and scooping out the seeds and membrane. If you'd like, serve pie with a dollop of lightly sweetened 2% reduced-fat yogurt.

While the flaxseeds in this recipe are naturally gluten-free, the oats are not. Make sure to use a gluten-free variety, such as Bob’s Red Mill.

Meet your new favorite cake recipe. This gorgeous chocolate Bundt cake is swirled with rich pumpkin flavor. Instead of using canned pumpkin, we grated pumpkin then stirred it into the cake batter, similar to how a carrot cake is made.

Pumpkin spice meets chocolate: a match made in heaven. The hypnotizing smell that fills your kitchen when these brownies are done baking is unbeatable. If you don't like pumpkin, butternut squash and sweet potato purees will work interchangeably. And feel free to store any extra brownies in the fridge for up to 7 days.

Bake these adorable, fall-spiced cheesecakes in mini muffin tins for perfect portioning. We love using gluten-free gingerbread cookies, such as Tate’s Gluten Free Ginger Zinger Cookies, for the crust.

This healthy pumpkin bread will make your kitchen smell like fall. For breakfast on the go, spin this recipe into individually portioned muffins by dividing the batter among 12 muffin cups coated with cooking spray and baking at 375°F for 22 minutes.  

What could be better than a pumpkin spice latte? Everything we love about pumpkin spice flavor in spreadable form. Think of this as your fall version of Nutella. This 30-minute recipe uses spices from your pantry and doesn't require any specialty items.

If you can’t decide between pecan and pumpkin pie, this dessert is a taste of both. A brown sugar–pecan streusel tops the pie after it bakes—the topping will set into a crunchy layer as the pie cools. Be sure to use a standard 9-inch pie plate rather than a deep-dish one to ensure an evenly baked crust.

Have fun decorating these whole-grain cut-out cookies.Pumpkin puree adds rich flavor and a bit of golden color to the cookie dough. It also makes the dough rather soft when it’s first combined, so you will need to chill it for a couple of hours before rolling it out and cutting it into shapes.

What’s better than a delicious homemade pumpkin pie? One that gives a personal touch with a fun, caring message! Got leftover pumpkin puree? Try adding it to a breakfast smoothies and pancake batters, or combine with a splash of half-and-half and sage for a fall pasta sauce. 

A warm, foamy pumpkin spice latte is just the beverage we're craving during the fall months. Here, we made a pumpkin spice simple syrup without any of the preservatives that you'll find elsewhere.  

Gluten-free, completely clean, and less than 100 calories per muffin. After discovering the magic of our blender muffins made with bananas, we had to see if they could work just the same with pumpkin instead. They were even better than we imagined—light, fluffy, full of pumpkin-spice flavor, and incredibly satisfying. While store-bought or café muffins can range from anywhere to 300-600 calories, and add more than 20g of fat, 70g of carbs, and 50g of sugar to your day, these magical muffins pack in almost 5g of protein for less than 100 calories, 3g of fat, 6g of sugar, and 16g of carbs. 

Nectar-sweet pears, earthy pumpkin, and tart cranberries are a wonderfully balanced combination of fall flavors. Bosc or Anjou pears will also work here, as long as they're ripe. Your bare hands do the best job of mixing the bread into the egg.