Halloween Sourdough Discard Pancakes: Mummy, Pumpkin & Frankenstein

There’s something about making an ordinary breakfast a little festive that makes the holidays feel extra special with kids. These Halloween Sourdough Discard Pancakes are made from our favorite fluffy sourdough discard pancake recipe and turned into three easy Halloween characters: a mummy, pumpkin and Frankenstein.

And the best part? You only have to make one pancake batter.

I doubled my regular sourdough discard pancake recipe, divided the batter into three bowls and made a small change to each. I left the mummy batter plain, added natural orange food coloring to the pumpkin batter and used matcha to naturally turn Frankenstein green.

Then we decorated them with Greek yogurt, fresh fruit and a little melted chocolate.

They’re festive without requiring a million ingredients or complicated decorating, which is exactly the kind of Halloween recipe I want to make with little ones.

Skip to the Recipe

An Easy Halloween Breakfast for Kids

I love finding little ways to make each season feel special for our kids, and it doesn’t always need to be a big event.

Sometimes it’s simply making pancakes look like Frankenstein on an October morning.

These would be so cute for Halloween morning, an October weekend breakfast or even a Halloween brunch with friends. You can make all three characters like I did or just choose your favorite and keep things even simpler.

If you’re planning more Halloween fun with little ones, I’m also putting all of the Halloween pieces we use and love in my Kids Halloween Favorites—kid-friendly kitchen tools, Halloween plates and cups, baking supplies, seasonal finds and everything that makes these little traditions more fun.

And if you love making breakfast feel a little more special, my Peach Coffee Cake with Crumble Topping is another favorite for slow mornings at home.

Three Halloween Pancakes from One Batter

Instead of making three separate recipes, I made one double batch of my sourdough discard pancake batter and divided it evenly between three bowls.

From there, each bowl becomes one of our Halloween characters.

It makes these look much more complicated than they actually are.

Mummy Pancakes

The mummy is the simplest of the three.

I left this portion of the pancake batter completely plain. Once cooked, I used a piping bag filled with plain Greek yogurt to create the mummy wrapping and melted chocolate for the eyes.

And definitely don't worry about making the yogurt lines perfect. Uneven lines actually make the mummy look better.

This is also a great one if you don't want to change the pancake batter at all. You can make your regular pancakes and let the decoration turn them into Halloween breakfast.

Pumpkin Pancakes

For the pumpkin, I added natural orange food coloring to the second bowl of batter.

Full disclosure: you really couldn’t tell mine were very orange once they were cooked!

But once I added a little kiwi stem and drew the jack-o’-lantern face with melted chocolate, they were still so cute.

If you use natural food coloring and yours does the same thing, don’t stress about it. The decorations do most of the work.

You could actually skip the orange coloring altogether if you want. The kiwi stem and chocolate face are enough to make a regular golden pancake read as a pumpkin.

Matcha Frankenstein Pancakes

Frankenstein might be my favorite.

Instead of using green food coloring, I added matcha to the third bowl of pancake batter. It naturally turns the pancakes green while adding just a subtle matcha flavor.

For the decorations, I used blackberries across the top for his hair and pieces of banana for the scar, eyes and mouth. A little melted chocolate adds the final details.

I love that so much of his face is made from fruit, too. He's festive and silly without needing a bunch of specialty Halloween candy.

Shop Everything for a Kids Halloween Morning

One of my favorite parts of creating these little seasonal traditions is pulling out a few special pieces that make an otherwise normal breakfast feel exciting.

I created a Kids Halloween Favorites shelf on ShopMy with my favorite Halloween finds for little ones, including seasonal tableware, baking pieces, kid-friendly kitchen tools and other things I’ll be using throughout October.

I’ll keep adding to this shelf throughout the season, so it can be a spot to find everything I’m using for our Halloween recipes, treats and little traditions.

Halloween Sourdough Discard Pancakes

Fluffy sourdough discard pancakes turned into three easy Halloween characters—a mummy, pumpkin and Frankenstein—using Greek yogurt, fruit, matcha and melted chocolate.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: Approximately 18–20 pancakes, depending on size

Ingredients

Sourdough Discard Pancakes

• 150 g sourdough starter discard

• 400 g all-purpose flour

• 450 g milk

• 100 g butter, melted

• 80 g honey

• 4 large eggs

• 16 g baking powder

• 6 g salt

• 12 g vanilla extract

For the Halloween Pancakes

• Natural orange food coloring

• Matcha powder, as needed for desired green color

• Plain Greek yogurt

• Melted chocolate

• Kiwi

• Blackberries

• Banana

Instructions

1. Mix the Wet Ingredients

In a large bowl, whisk together the sourdough starter discard, milk, melted butter, honey, eggs and vanilla extract until smooth and fully combined.

2. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder and salt.

3. Make the Pancake Batter

Gradually add the dry ingredients to the wet ingredients, gently stirring until just combined.

Be careful not to overmix. A few lumps are perfectly fine and will help keep the pancakes light and fluffy.

4. Rest the Batter

Let the pancake batter rest for 5–10 minutes. This helps hydrate the flour and gives you softer, fluffier pancakes.

5. Divide the Batter

Divide the batter evenly between three bowls.

Leave the first bowl plain for the mummy pancakes.

Add natural orange food coloring to the second bowl for the pumpkin pancakes.

Add matcha powder to the third bowl a little at a time until you reach your desired shade of Frankenstein green.

6. Cook the Pancakes

Heat a lightly greased non-stick skillet or griddle over medium heat.

Pour about ¼ cup batter onto the skillet for each pancake.

Cook until bubbles begin forming on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes, or until cooked through.

Repeat with the remaining batter.

7. Make the Mummy

Place a plain pancake on a plate.

Add plain Greek yogurt to a piping bag and pipe it back and forth across the pancake to create mummy wrapping.

Use melted chocolate to make two eyes.

8. Make the Pumpkin

Place an orange pancake on a plate.

Cut a small piece of kiwi and place it at the top for the pumpkin stem.

Use melted chocolate to draw the eyes and jack-o’-lantern mouth.

9. Make Frankenstein

Place a matcha pancake on a plate.

Arrange blackberries across the top for Frankenstein’s hair.

Cut banana into small pieces to create his eyes, mouth and scar. Add small dots of melted chocolate to the banana eyes to finish his face.

Serve and enjoy!

Amanda’s Notes

Don’t worry if the pumpkin isn’t very orange. Natural food coloring can become much more subtle once the pancake is cooked. Mine did! Once you add the kiwi stem and chocolate face, it still looks like a pumpkin.

Add the matcha gradually. You only need enough to turn the batter green. Adding too much can make the matcha flavor stronger than you want.

Let the pancakes cool slightly before decorating. This is especially important for the mummy. If the pancake is piping hot, the Greek yogurt can start to melt and run.

Use a piping bag for the chocolate, too. It makes drawing the little faces much easier. You can also use a small zip-top bag and snip off the tiniest corner.

Let the kids decorate their own. Put out bowls of blackberries, banana, kiwi, yogurt and chocolate and let everyone create their own Halloween pancake character. They definitely don’t have to be perfect.

Keep cooked pancakes warm. Since this makes a double batch, keep finished pancakes on a baking sheet in a low oven while you finish cooking the remaining batter.

What to Serve with Halloween Pancakes

Because the pancakes are already the fun part of breakfast, I’d keep everything else really simple.

Serve them with fresh fruit, scrambled eggs, bacon or breakfast sausage and maple syrup on the side.

For a bigger Halloween brunch, make several of each character and arrange them together on a large platter with extra fruit.

You could even turn breakfast into a decorate-your-own Halloween pancake bar. Make the pancakes and set out bowls of Greek yogurt, melted chocolate, banana, blackberries and kiwi so everyone can create their own character.

For another cozy breakfast to add to your fall rotation, try my Peach Coffee Cake with Crumble Topping, Apple Pie Overnight Oats or Blueberry Cinnamon Roll Loaf

Frequently Asked Questions

Can I make Halloween pancakes without sourdough discard?

Yes. You can use the same decorating ideas with your favorite pancake recipe. You’ll just need enough batter to divide between the three Halloween characters.

Does matcha make pancakes green?

Yes. Matcha naturally gives the pancake batter a beautiful green color, which makes it perfect for Frankenstein without needing green food coloring.

Will the matcha make the pancakes taste like matcha?

A small amount will add a subtle matcha flavor, but it shouldn’t overwhelm the pancakes. Start with a little and add more until you have the green color you want.

Can I make these Halloween pancakes ahead of time?

Yes. Cook the pancakes ahead of time and store them in an airtight container in the refrigerator. Reheat before serving and wait to add the fruit, Greek yogurt and chocolate decorations until just before eating.

What can I use instead of orange food coloring?

You can leave the pumpkin pancake batter plain. The kiwi stem and chocolate jack-o’-lantern face are enough to make it look like a pumpkin.

How do I keep the Greek yogurt from melting on the mummy pancakes?

Allow the pancakes to cool for a few minutes before piping on the Greek yogurt. You want them warm, but not steaming hot.

More Fall & Halloween Recipes

If you’re looking for more recipes to make throughout October, try:

• Matcha Pancakes

• Pumpkin Tiramisu

• Brown Butter Pumpkin Oatmeal Skillet Cookie

• Apple Pie Overnight Oats

• Peach Coffee Cake with Crumble Topping

Save This Recipe

Save this one for Halloween morning, an October weekend breakfast or your next Halloween brunch with the kids.

Gather Around the Table

These Halloween Sourdough Discard Pancakes are exactly the kind of seasonal tradition I love creating with our kids.

They’re simple, a little silly and turn an ordinary breakfast at home into something they get excited about.

And you don't need three recipes or a cart full of special ingredients to make them.

One batch of our favorite sourdough discard pancakes, a little matcha, fruit, Greek yogurt and chocolate turns breakfast into a mummy, pumpkin and Frankenstein.

The characters don't need to be perfect. In fact, I think the wonky ones are usually the cutest.

And those little mornings around the table are the memories I want to hold onto most.

How to Make an Easy Fall Charcuterie Board with Baked Brie

There are few things I love more than putting together a beautiful board when we’re having people over. It looks special sitting in the middle of the table, but it’s also one of the easiest appetizers to make because so much of it is simply choosing a few good ingredients and arranging them together.

For fall, I wanted this charcuterie board to feel warm, seasonal and a little elevated without making it complicated. I started with a wheel of warm baked Brie in the center, topped it with sweet fig jam and crushed pistachios, then built the rest of the board around it with fresh figs, pears, blackberries, red grapes, cheese, crackers and more pistachios.

Add a bottle of cold Champagne, and this is exactly the kind of appetizer I want for a cozy fall evening.

Why You'll Love This Fall Charcuterie Board

This board is beautiful enough for a fall dinner party but simple enough to make for a casual evening at home. There isn't much cooking involved, and you can easily adjust the amounts depending on how many people you're serving.

The warm baked Brie is what makes it feel a little more special. Fig jam adds sweetness, pistachios add crunch, and all of those beautiful fall fruits bring color to the board naturally.

It's also easy to customize. Think of this less as a strict recipe and more as a formula you can use all season.

Make the Baked Brie

The baked Brie is the centerpiece of the entire board, so that's where I like to start.

Preheat the oven to 350°F.

Place one wheel of Brie in a small round oven-safe baking dish or plate. Using a sharp knife, lightly score the top of the Brie in a crosshatch pattern by making three horizontal lines and three vertical lines across the rind. You only need to score the surface rather than cutting deeply into the cheese.

Bake the Brie for 10–15 minutes, or until it's warm and softened in the center but still holding its shape.

Remove it from the oven and spoon fig jam over the top while the cheese is still warm.

Finish with a generous sprinkle of crushed pistachios.

That's it. Creamy warm Brie, sweet fig jam and salty pistachios—and suddenly the center of the charcuterie board feels like its own appetizer.

What to Put on a Fall Charcuterie Board

Once the Brie is taken care of, the rest is really about layering different flavors, colors and textures around it.

For this board, I used:

• Baked Brie with fig jam and crushed pistachios

• Fresh figs

• Fresh blackberries

• Red grapes

• Fresh pears

• Prosciutto

• An additional cheese of choice

• Brown square crackers from Trader Joe’s

• Sliced French bread

• Pistachios

• Extra fig jam for serving

I love the combination of sweet and savory on this one. The figs, blackberries, pears and deep red grapes bring in those beautiful fall colors naturally, while the prosciutto and cheese balance all of the fruit.

I also added a small jar of fig jam directly to the board. Since everyone inevitably wants more once they taste it with the Brie, having extra there for the cheese, prosciutto and bread makes perfect sense.

The sliced French bread is especially good with the warm Brie, while the crackers give everyone another option for building little bites.

How to Arrange a Fall Charcuterie Board

I always find it easier to start with the largest items and work outward.

Place the round dish of baked Brie in the center of the board, then add your small jar of fig jam nearby. These become your anchors for everything else.

Next, arrange the larger ingredients around them. Add clusters of red grapes, halved figs, pears, blackberries and cheese, then loosely fold the prosciutto into little ribbons and tuck it between the fruit and cheese.

Add the sliced French bread and crackers in slightly overlapping rows. I like having both because the bread is perfect for scooping up warm Brie and fig jam, while the crackers add more crunch.

Finally, scatter pistachios into some of the smaller open spaces.

Don't worry about making everything perfectly symmetrical. A charcuterie board looks prettier to me when the ingredients feel abundant and a little organic rather than perfectly placed.

Use Fall Fruit to Make It Seasonal

You really don't need pumpkins or leaf-shaped everything to make a charcuterie board feel like fall.

For me, it's the combination of fresh figs, pears, blackberries and deep red grapes that gives this board its seasonal color. The darker berries and grapes are especially pretty next to the golden crackers, creamy cheese and pink prosciutto.

And if you haven't tried a slice of fresh pear with warm Brie, fig jam and a pistachio or two, do it.

Amanda's Tips for the Perfect Board

Slice the pears last. Pears can begin to brown once they're cut, so I like to slice them close to serving rather than letting them sit on the board for too long.

Bake the Brie right before serving. You can arrange most of the board first, then bake the Brie and add it to the center while it's still warm.

Start with the largest ingredients. Place the Brie first, followed by fruit and cheese, then use crackers and pistachios to fill the remaining spaces.

Repeat ingredients around the board. A few smaller clusters usually look more natural than putting every grape, fig or cracker in one section.

Don't overthink it. The board doesn't need to be perfectly symmetrical. Let the shapes and colors of the ingredients create the arrangement for you.

Can You Make a Charcuterie Board Ahead of Time?

Most of it, yes.

You can gather all of your ingredients, prepare the serving pieces and arrange some of the board ahead of time. Keep any ingredients that require refrigeration properly chilled until you're closer to serving.

I would save the pears and baked Brie for last. Slice the pears close to serving so they stay fresh, then bake the Brie and add the fig jam and pistachios just before bringing the board to the table.

That way, the Brie is still beautifully warm when everyone starts eating.

What to Serve with a Fall Charcuterie Board

For me, the answer is Champagne or Sparkling Wine, this is my current favorite.

There's something about a cold coupe glass of bubbly with warm Brie, fruit and crackers that makes such a simple appetizer feel like an occasion.

I love this board before a fall dinner, but it would be just as good for girls' night, happy hour at home or one of those evenings when the charcuterie board basically becomes dinner.

Set out a few pretty glasses, open a bottle of Champagne and let everyone help themselves.

Easy Fall Charcuterie Board Shopping List

For the Baked Brie

• 1 wheel Brie

• Fig jam

• Crushed pistachios

For the Board

• Fresh figs, halved

• Fresh blackberries

• Red grapes

• Fresh pears, sliced

• Prosciutto

• 1 additional cheese of choice

• Brown square crackers from Trader Joe's

• French bread, sliced

• Pistachios

• Extra fig jam for serving

For Serving

• Champagne

How Much Charcuterie Do I Need?

You don't need exact measurements for a board like this. The amount you use depends on the size of your serving board, the number of people you're serving and whether this is an appetizer or more of a casual meal.

Start with the Brie in the center, then add enough of each larger ingredient to create several sections around the board. Use crackers and pistachios to fill in the remaining spaces.

If you're serving this before dinner, you can keep everything fairly simple. If the board is the main food for a happy hour or casual gathering, make it fuller and keep extra crackers nearby so you can replenish them as needed.

Shop My Entertaining Favorites

A beautiful serving board, small dishes and glassware are some of the pieces I use over and over again when we're entertaining. I keep my favorites together so they're easy to find whenever we're having people over.

FAQ

Frequently Asked Questions

What do you put on a fall charcuterie board?

For this fall charcuterie board, I used warm baked Brie with fig jam and pistachios, fresh figs, red grapes, pears, an additional cheese, crackers and more pistachios. Seasonal fruit is an easy way to give a cheese board beautiful fall color without making it overly themed.

How long do you bake Brie?

For this board, bake the Brie at 350°F for 10–15 minutes, or until the center is warm and softened while the wheel is still holding its shape.

Do you remove the rind from Brie before baking?

No. You can leave the rind on the Brie. For this recipe, lightly score the top in a crosshatch pattern before placing it in the oven.

What jam goes well with baked Brie?

Fig jam is especially good with baked Brie because its sweetness pairs beautifully with the creamy cheese. I finish mine with crushed pistachios for a salty, crunchy contrast.

Can I make a fall charcuterie board ahead of time?

You can prepare much of the board ahead, but keep ingredients that require refrigeration chilled until appropriate for serving. I like to slice the pears and bake the Brie closer to serving so the pears stay fresh and the Brie reaches the table warm.

What do you drink with a fall charcuterie board?

I love serving this board with Champagne. The cold, sparkling wine is especially good alongside creamy Brie, fig jam, fruit and salty crackers.

More Fall Recipes & Entertaining Ideas

If you're planning a fall gathering, there are so many ways to carry these flavors and colors through the rest of the menu. Serve this board before my Maple Bacon Fall Salad, or use my Elegant Thanksgiving Table Setting Ideas if you're putting together a larger fall or Thanksgiving gathering.

For something sweet afterward, try my Pumpkin Swirl Brownies, Brown Butter Pumpkin Sandwich Cookies or Brown Butter Spice Cake with Honey & Fig Jam Frosting. The spice cake is an especially pretty pairing with this board because the fig jam carries through both, which makes the whole menu feel intentional.

Final Thoughts

This is my favorite kind of entertaining food: beautiful enough to put in the center of the table but incredibly simple to make.

The warm Brie with fig jam and pistachios makes the whole board feel a little more special, while fresh figs, pears and deep red grapes bring in all those beautiful fall colors without needing much styling at all.

And served with a cold glass of Champagne? Even better.

Whether you're putting it out before dinner, having friends over for happy hour or just making an ordinary fall evening feel a little more special, this is one of those boards you can come back to all season.

Easy Skillet Chicken Pot Pie with Biscuits

There's something so comforting about a warm chicken pot pie simmering away at the end of a long day. Creamy, hearty, and filled with tender chicken and vegetables, it's one of those timeless dinners that instantly makes a house feel like home.

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This Easy Stovetop Chicken Pot Pie with Biscuit Topping has everything you love about the classic recipe without all the extra work. Instead of making a traditional pie crust, buttery biscuits bake until perfectly golden over a rich, creamy chicken filling. It's a simple one-pan dinner that's cozy enough for Sunday supper but easy enough for busy weeknights.

Whether you're cooking for your family on a chilly evening or looking for a comforting meal to add to your weekly dinner rotation, this recipe is one you'll come back to again and again.

Why You'll Love This Recipe

• Ready in about 45 minutes

• Made with simple pantry staples

• Rich, creamy, and packed with flavor

• Family-friendly comfort food

• One-pan dinner for easy cleanup

• Perfect for cozy fall and winter evenings

• Easy to customize with your favorite vegetables

• Great for leftovers

Kitchen Tools You'll Need

• Large oven-safe skillet or cast iron skillet

• Wooden spoon

• Sharp chef's knife

• Cutting board

• Measuring cups and spoons

• Pastry brush (for brushing the biscuits with cream and butter)

Ingredient Notes

One of my favorite things about this recipe is how flexible it is.

Chicken: Boneless, skinless chicken breasts work wonderfully, but rotisserie chicken is a fantastic shortcut when you're short on time.

Vegetables: Carrots, onions, peas, and garlic create the classic chicken pot pie flavor. Frozen peas make this recipe even easier.

Cream: Heavy cream creates an extra rich filling, while half & half is a lighter option that still delivers a wonderfully creamy texture.

Broth: Vegetable broth works beautifully, but chicken broth adds even more savory flavor if you have it on hand.

Biscuits: Refrigerated biscuits make this recipe incredibly simple, but homemade buttermilk biscuits are equally delicious if you have a little extra time.

How to Make Stovetop Chicken Pot Pie

Begin by melting the butter in a large oven-safe skillet over medium-high heat. Add the diced chicken and cook until lightly browned on all sides.

Next, stir in the diced onion, carrots, and garlic. Cook for about 5 minutes, or until the onions become translucent and the carrots begin to soften.

Sprinkle the flour evenly over the chicken and vegetables, stirring constantly for one minute to cook out the raw flour flavor.

Slowly whisk in the broth, followed by the heavy cream, thyme, rosemary, sea salt, and black pepper. Allow the filling to simmer for 3–5 minutes until thickened into a rich, creamy sauce.

Stir in the frozen peas before topping the filling with refrigerated biscuits. Brush each biscuit with a little heavy cream before transferring the skillet to a 350°F oven.

Bake for 20–25 minutes, or until the biscuits are beautifully golden brown and cooked through. Brush the warm biscuits with melted butter and finish with a sprinkle of flaky sea salt before serving.

The Best Biscuits for Chicken Pot Pie

One of the best parts of this recipe is the buttery biscuit topping.

You can use refrigerated biscuits for a quick weeknight dinner, or make homemade biscuits if you have extra time. Buttermilk biscuits are always a favorite, while flaky layered biscuits create an especially beautiful presentation.

For something a little different, try cheddar biscuits or herb biscuits for extra flavor. Gluten-free biscuits also work well if needed.

Ingredients

• 2 tablespoons salted butter

• 2 cups boneless, skinless chicken breasts, diced

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 4 medium carrots, peeled and diced

• 2 cups frozen peas

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• ½ teaspoon fine sea salt

• ½ teaspoon freshly ground black pepper

• ¼ cup all-purpose flour

• 2 cups chicken broth

• 1 cup heavy cream or half-and-half

• 1 (16.3-ounce) can refrigerated flaky biscuits

• Heavy cream, for brushing the biscuits

• 2 tablespoons melted butter, for brushing

• Flaky sea salt, for finishing (optional)

Instructions

1. Heat a large oven-safe skillet over medium-high heat. Melt the butter, then add the diced chicken. Cook until lightly browned on all sides.

2. Add the diced onion, carrots, and minced garlic. Sauté for about 5 minutes, or until the onions are translucent and the carrots begin to soften.

3. Sprinkle the flour over the chicken and vegetables. Stir constantly for 1 minute, making sure the flour is fully incorporated.

4. Slowly pour in the broth, then stir in the heavy cream (or half & half), thyme, rosemary, sea salt, and black pepper. Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until the sauce thickens.

5. Stir in the frozen peas until evenly combined. Arrange the biscuits over the top of the filling and brush each biscuit with a little heavy cream.

6. Transfer the skillet to a 350°F oven and bake for 20–25 minutes, or until the biscuits are golden brown and cooked through.

7. Remove from the oven, brush the warm biscuits with melted butter, sprinkle with flaky sea salt, and serve immediately.

I linked all of my favorite skillets, Dutch ovens, measuring cups, and everyday cooking tools in my Kitchen Essentials shelf.

Amanda's Tips

• Rotisserie chicken is a wonderful shortcut that saves time without sacrificing flavor.

• Taste the filling before adding the biscuits and adjust the seasoning as needed.

• If the sauce becomes too thick, stir in a splash of broth.

• Don't overcrowd the biscuits—leave a little room for them to rise.

• For extra golden biscuits, brush them with heavy cream before baking.

• Finish with melted butter and flaky sea salt for bakery-style biscuits.

• If you love easy comfort food, don't miss my Chorizo One Pan Dinner for another simple weeknight meal.

Easy Variations

This recipe is easy to customize based on what you have on hand.

• Swap the chicken for leftover turkey after Thanksgiving.

• Add mushrooms for extra richness.

• Stir in frozen corn or green beans.

• Use cheddar biscuits for a cheesy twist.

• Add fresh parsley before serving.

• Make it with homemade biscuits for a completely from-scratch dinner.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth or cream if needed to loosen the sauce.

The filling can also be frozen for up to 3 months. I recommend baking fresh biscuits when serving for the best texture.

Frequently Asked Questions

Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is one of my favorite shortcuts and makes this recipe even quicker.

Can I make this ahead of time?

Yes! Prepare the filling up to one day in advance, refrigerate it, then top with biscuits and bake just before serving.

Can I freeze chicken pot pie?

Yes. Freeze the filling separately and add fresh biscuits when you're ready to bake.

Can I use homemade biscuits?

Definitely. Homemade buttermilk biscuits make this recipe extra special.

Can I substitute chicken broth?

Yes! Chicken broth adds a richer flavor, while vegetable broth keeps the recipe lighter.

What to Serve with Chicken Pot Pie

This cozy dinner pairs beautifully with:

• A simple green salad

• Roasted Brussels sprouts

• Homemade applesauce

• Fresh sourdough bread

• Cranberry sauce during the holidays

More Cozy Recipes You'll Love

If your family loves comforting one-pan dinners, here are a few more favorites from Amanda's Kitchen:

• Creamy Chicken & Mushroom Couscous Soup

• Italian Lasagna Soup

• Slow Cooker Chicken Tortilla Soup

• Delicious and Easy Chorizo One Pan Dinner

• Stuffed Italian Sausage Pasta Shells

• Slow Cooker Braised Short Ribs

• Slow Cooker Scalloped Potatoes (perfect as a holiday side!)

Shop My Kitchen Favorites: Looking for the cookware and kitchen tools I use most often? Browse my favorite kitchen essentials that I reach for every day.

Save This Recipe

Whether you're planning ahead for a special occasion or adding a new favorite to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.

13 Best Pumpkin Recipes to Make This Fall

From cozy pumpkin coffee cake and soft pumpkin cookies to overnight oats, creamy pasta and pumpkin tiramisu, these are some of my favorite sweet and savory pumpkin recipes for fall.

There’s something about the first pumpkin recipe of the year that makes it officially feel like fall in our kitchen.

Over the years, I’ve made pumpkin into just about everything — cookies, cakes, breakfast recipes, cocktails and even a creamy pasta dinner. So instead of making you search through the blog for all of them, I wanted to gather some of my favorites into one place.

These 13 pumpkin recipes include a little bit of everything. There are easy treats to bake with the kids, cozy recipes for slow fall mornings, desserts worthy of Thanksgiving and even a savory pumpkin dinner when you want something completely different.

If you have a can of pumpkin waiting in the pantry, start here.

What Can You Make With Pumpkin?

Pumpkin is one of those ingredients that can go in so many directions. Pair it with cinnamon, brown sugar and warm spices and it instantly feels like fall baking, but pumpkin is just as good in savory recipes with cheese, herbs and sausage.

In this collection you'll find:

• Pumpkin cookies and bars

• Cakes, muffins and sweet breads

• Fall breakfast recipes

• Pumpkin desserts

• A pumpkin cocktail

• A savory pumpkin pasta

Most importantly, these are recipes that have actually made their way into my kitchen over the years — and several have become recipes I look forward to making again when fall comes around.

Here are 13 to save for the season.

1. Pumpkin Molasses Cookies

If you want a cookie that tastes unmistakably like fall, start with these Pumpkin Molasses Cookies.

Pumpkin and molasses make them soft and chewy, while cinnamon, ginger and cloves bring in all of those warm flavors I want once fall baking begins. They're especially good with a cup of coffee or cider and make such a cozy afternoon treat.

And there's a reason I'm putting these first: if you have any left over, you can use them again in the pumpkin ice cream further down this list.

→ GET THE RECIPE: Pumpkin Molasses Cookies

2. Pumpkin Sugar Cookies

These Pumpkin Sugar Cookies are one of the newest additions to my fall recipe collection, and they're such a fun one to make when pumpkin season begins.

They have that classic soft sugar-cookie feel with a seasonal pumpkin twist, making them perfect for everything from an afternoon of fall baking to Halloween and Thanksgiving treats.

They're also such a sweet recipe to make with little helpers in the kitchen.

→ GET THE RECIPE: Pumpkin Sugar Cookies

3. Pumpkin Chocolate Chunk Loaf

Pumpkin bread gets even better when you add plenty of chocolate.

This Pumpkin Chocolate Chunk Loaf is moist, warmly spiced and filled with pockets of melted chocolate. Serve a slice alongside your morning coffee, pack it up for an afternoon treat or warm it slightly for dessert.

You can use milk or dark chocolate depending on what you love — or whatever happens to already be in the pantry.

→ GET THE RECIPE: Pumpkin Chocolate Chunk Loaf

4. Pumpkin Espresso Martini

Pumpkin recipes don't have to stop at baking.

This Pumpkin Espresso Martini combines espresso, pumpkin and warm fall flavors for a seasonal spin on a classic espresso martini. It's a fun cocktail for fall dinner parties, Halloween gatherings or Thanksgiving when you want to serve something a little more special after dinner.

Finish it with a sprinkle of cinnamon or nutmeg and a few coffee beans for that cocktail-bar finishing touch.

→ GET THE RECIPE: Pumpkin Espresso Martini

5. Pumpkin Cream Cheese Muffins with Streusel Topping

There is a lot happening in these Pumpkin Cream Cheese Muffins, in the very best way.

You get soft pumpkin muffins, a creamy cheesecake-style center and buttery streusel on top. They're somewhere between breakfast and dessert, which is exactly where some of my favorite fall baking recipes belong.

Make them for a slow weekend breakfast or add them to a fall brunch spread.

→ GET THE RECIPE: Pumpkin Cream Cheese Muffins with Streusel Topping

6. Pumpkin Ice Cream Recipe with Pumpkin Molasses Cookie Chunks

Remember those Pumpkin Molasses Cookies from the beginning?

This is what you can make with the leftovers.

My Pumpkin Ice Cream with Pumpkin Molasses Cookie Chunks takes pumpkin ice cream and folds in pieces of those soft, spiced cookies for a fall dessert that's completely different from the usual pumpkin pie.

It's also a fun way to turn one fall baking day into two separate desserts.

→ GET THE RECIPE: Pumpkin Ice Cream with Pumpkin Molasses Cookie Chunks

7. Pumpkin Pie Overnight Oats with A Hard Chocolate Top

For the pumpkin lovers who want to start before dessert, these Pumpkin Pie Overnight Oats bring fall flavor straight to breakfast.

The oats have the cozy pumpkin-pie flavors you expect, but my favorite part is the hard chocolate shell on top. Crack through the chocolate to get to the creamy pumpkin oats underneath.

Prep them the night before and breakfast is already waiting in the refrigerator the next morning.

→ GET THE RECIPE: Pumpkin Pie Overnight Oats with a Chocolate Shell

8. Brown Butter Pumpkin & Chocolate Chip Cookie Skillet

Brown butter, pumpkin and chocolate in one warm skillet is pretty hard to beat.

This Brown Butter Pumpkin Chocolate Chip Cookie Skillet is baked until the edges are golden while the center stays soft and gooey. The brown butter adds that deep, nutty flavor that works so well with pumpkin and chocolate.

Serve it warm from the oven with vanilla ice cream on top and let everyone dig in.

→ GET THE RECIPE: Brown Butter Pumpkin Chocolate Chip Cookie Skillet

9. Pumpkin Cinnamon Rolls with Cream Cheese Icing

If there's ever a season for homemade cinnamon rolls, it's fall.

These Pumpkin Cinnamon Rolls with Cream Cheese Icing take one of my favorite breakfast treats and give it a pumpkin-season spin. They're soft, sweet and filled with those warm flavors that make the entire kitchen smell amazing while they're baking.

Save these for a cozy weekend morning, fall brunch or holiday breakfast.

→ GET THE RECIPE: Pumpkin Cinnamon Rolls with Cream Cheese Icing

10. Pumpkin Coffee Cake with Pecan Crumble

This Pumpkin Coffee Cake with Pecan Crumble is one of those recipes that works just as well for breakfast as it does sitting on the counter for everyone to sneak a piece throughout the afternoon.

The pumpkin cake is soft and moist, while the buttery pecan crumble gives the top a little crunch.

It's especially good alongside a hot cup of coffee — hence the name — and makes a beautiful addition to a fall brunch.

→ GET THE RECIPE: Pumpkin Coffee Cake with Pecan Crumble

11. Pumpkin Swirl Brownies

If you can't decide whether you're craving chocolate or pumpkin, don't.

These Pumpkin Swirl Brownies combine rich chocolate brownie batter with a warmly spiced pumpkin mixture, swirled together before baking. The marbled top makes them particularly pretty for fall entertaining, but they're just as welcome for an ordinary night at home.

Chocolate may not be the first flavor you think of when you hear “pumpkin spice,” but these make a very good argument for the combination.

→ GET THE RECIPE: Pumpkin Swirl Brownies

12. Baked Burrata Pumpkin Ziti with Pork Sausage

Finally, something savory.

This Baked Burrata Pumpkin Ziti with Pork Sausage is for the nights when you want pumpkin season to make its way onto the dinner table, too.

Pumpkin sauce, pasta, pork sausage and creamy burrata come together in a hearty baked pasta that's especially good once the evenings start getting colder. If you've only ever used pumpkin for baking, this is a fun way to try it in a completely different direction.

→ GET THE RECIPE: Baked Burrata Pumpkin Ziti with Pork Sausage

13. Pumpkin Tiramisu

And we're ending with one that feels worthy of the holiday table.

This Pumpkin Tiramisu gives the classic Italian dessert a fall-inspired twist with pumpkin, mascarpone, warm spices and coffee-soaked ladyfingers.

It's creamy, rich and beautiful enough to serve for Thanksgiving, but you can also prepare it ahead of time — which is exactly the kind of dessert I appreciate when I'm hosting.

→ GET THE RECIPE: Pumpkin Tiramisu

Which Pumpkin Recipe Should You Make First?

If you're staring at this list wondering where to begin, here's how I'd choose:

For a cozy fall breakfast:
Pumpkin Coffee Cake or Pumpkin Cinnamon Rolls

For baking with the kids:
Pumpkin Sugar Cookies

For the chocolate lover:
Pumpkin Swirl Brownies or Brown Butter Pumpkin Chocolate Chip Cookie Skillet

For an easy make-ahead breakfast:
Pumpkin Pie Overnight Oats

For fall entertaining:
Pumpkin Espresso Martinis

For a cozy dinner:
Baked Burrata Pumpkin Ziti

For Thanksgiving dessert:
Pumpkin Tiramisu

For something completely different:
Pumpkin Ice Cream with Pumpkin Molasses Cookie Chunks

My Favorite Pumpkin Baking Tips

A few little things make pumpkin recipes even better:

Don't confuse pumpkin purée with pumpkin pie filling. Unless a recipe specifically calls for pie filling, you generally want plain pumpkin purée so you can control the sweetness and spices yourself.

Measure the pumpkin according to the individual recipe. A little extra pumpkin can change the moisture level of baked goods more than you might expect.

Give warm spices a chance to shine. Cinnamon, ginger, cloves and nutmeg are some of the flavors that pair especially well with pumpkin.

Don't forget the chocolate. Pumpkin and chocolate are such a good combination, especially in the loaf, brownies and cookie skillet in this collection.

Save your leftovers. The Pumpkin Molasses Cookies becoming cookie chunks for Pumpkin Ice Cream might be my favorite example in this entire roundup.

Shop My Fall Baking Favorites

My favorite pieces I use in every recipe:

• Mixing bowls

• Measuring Cups

• Wooden Spoons

More Fall Recipes to Make This Season

Once pumpkin season starts, there are plenty of other fall recipes worth bringing back into the kitchen.

My picks would be:

Maple Bacon Fall Salad with Apples, Feta & Maple Walnuts
A savory fall recipe with crisp apples, bacon, feta and maple walnuts.

Apple Pie Overnight Oats
A make-ahead breakfast filled with cinnamon apples and maple flavor.

Walnut Chicken Stuffed Pumpkins
One of the more unique savory recipes to make when pumpkins are in season.

Blood Orange & Rosé Sangria

Perfect for cozy evenings and festive celebrations.

A Note From Amanda

I love having posts like this to come back to when a new season begins. Instead of trying to remember which pumpkin recipe I made a few years ago or searching through old posts, they're all here in one place.

Some are recipes for slow fall mornings, some are meant for sharing around the table, and some are simply an excuse to open that first can of pumpkin and make the kitchen smell like fall.

I hope you find a few to make this season — and maybe one that becomes a recipe you come back to every fall.

“Taste and see that the Lord is good.”
Psalm 34:8

Made with love for the people you love.