As the days get shorter and the air turns crisp, it’s time to bring out everyone’s favorite fall ingredient—pumpkin! This all-star in the kitchen is here to cozy up our meals with its sweet, comforting flavor. From vegan pumpkin pancakes to savory pumpkin mac and cheese, the options are endless. Check out these 24 kid-approved, easy pumpkin recipes that’ll have your family asking for more!
Why Pumpkin Is a Fall Favorite
- Nutrient-packed: Loaded with Vitamin A for healthy eyes, fiber for digestion, and antioxidants to boost immunity—pumpkin is the ultimate fall superfood!
- Incredibly versatile: Whether it’s baked into pumpkin muffins, stirred into soups, blended into a milkshake, or even added to savory dishes like pasta, pumpkin can do it all.
- Naturally sweet: Its mild sweetness makes it a kid-friendly ingredient, perfect for getting into meals like pumpkin waffles, mac and cheese, and more.
- Affordable and accessible: Canned pumpkin puree is easy to find in the fall and budget-friendly, making it a pantry must-have during the season. You can also make homemade pumpkin purée to use in tons of recipes!
- Ultimate fall flavor: Pumpkin adds a cozy, warm touch to every recipe, instantly bringing all the comforting fall vibes to your kitchen.
24 Easy Pumpkin Recipes for Kids
Whether you roast your own pumpkin to whiz up into a silky pumpkin purée or use it from a can (Martha Stewart admits preferring canned to fresh, so it must be ok), you need these Easy Pumpkin Recipes. They’re super duper kid-friendly and fun to make! Whether you make them for school lunch, with kids for a class project or for a gathering, they’re seasonal favorites!
Let me know in the comments what you’re making with your pumpkins this fall and tag me on social media so I can see your recipes!
How to Roast Whole Pumpkin (& Make Puree)
Ingredients
- 1 4-6 pound pumpkin
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 400°F.
- Carefully cut a hole in the top of the pumpkin using a knife, about 2 inches in diameter. Remove the “top”.
- Using your hands or a spoon, remove the seeds and rinse with water in a colander. Remove any of the stringy pulp pieces that stick to the seeds. Follow Toasted Pumpkin Seeds instructions for a delicious, healthy snack!
- Pour the maple syrup into the pumpkin and swirl it around coating the flesh. Sprinkle cinnamon inside.
- Place pumpkin on a cookie sheet without top and bake for 40 minutes.
- Place the top back on the pumpkin and continue to cook for additional 20 minutes or until tender. Uncover the pumpkin and cool.
- To make pumpkin puree, once the pumpkin is cool enough to handle, scoop the flesh into food processor and puree until smooth. Add water a tablespoon at a time (only if needed) to reach desired consistency.
Notes
- The Best Pumpkins for Roasting: You’ll want to choose a variety known as a “sugar pumpkin” or “pie pumpkin.” These smaller pumpkins are sweeter and have a smoother texture, making them ideal for roasting and baking. If you’re not sure which pumpkins your grocery store carries, just know that any pumpkin around 2-6 pounds will usually work great! Save the huge pumpkins for carving jack-o’-lanterns!
- Check for Doneness: Check the pumpkin flesh with a fork toward the end of cooking. If the fork slides in easily, it’s done!
- Storing Purée: Once you’ve made your purée, store it in an airtight container in the fridge for up to a week. You can also freeze it for up to 3 months!
I already make lots of these, and am excited to try a few more. Thanks for the collection!
Thank you for this round-up! I make several of these regularly, and I’m glad you reminded me of the rest! I want to revisit them now that my son is a little older.