These Pumpkin Spice Recipes Have Us Dreaming of Fall

For bigger hits of chocolate goodness, use chopped bittersweet chocolate in place of the chips. Hold on to the leftover pumpkin puree--it's yummy stirred into your morning oatmeal or yogurt.

This healthy whole-grain pumpkin pancake recipe produces fluffy cakes with a beautiful orange hue from pureed pumpkin and light crunch from toasted pecans. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and omega-3s by adding up to 3 tablespoons of ground flaxseed or chia seeds.

This dairy-free pumpkin pie gets its structure from aquafaba (the leftover water from a can of chickpeas) whipped up into a meringue-like foam. When it's combined with pumpkin and poured into a gluten-free pecan crust, you would never know beans had anything to do with this easy dessert recipe.

Now everyone can enjoy the essential fall quick bread with this easy gluten-free recipe. Pumpkin and pumpkin pie spice add tons of flavor, but stir in pecans or chocolate chips to take it a step further!

These gluten-free spiced pumpkin waffles with your choice of toppings will soon be a new family favorite.

In this healthy pumpkin bread pudding recipe, whole-wheat bread, Vitamin A-rich pumpkin and toasted pecans come together for a praiseworthy dessert. To make individual bread puddings instead of one large pan, divide the batter among 12 small oiled individual baking dishes (about 8 ounces each). Cover with foil. Bake for 30 minutes, uncover, sprinkle with pecans and bake for 20 to 25 minutes more.

The key to making this healthy, smooth pudding is constant slow whisking. A staff favorite, this recipe is one you'll want to pin for an easy make-ahead dessert.

This luscious swirled cheesecake dessert is a no bake, mix-and-chill recipe. Plus, each slice is under 200 calories!

Simmer up a light and tasty fall soup, made creamy with coconut milk and Greek yogurt.

These pretty and easy-freezy pumpkin treats are great for a fall party or holiday dinner dessert.

A pleasant tang, courtesy of Greek yogurt in the filling, and a mascarpone cheese whipped cream topping take this healthy pumpkin dessert recipe above and beyond classic pumpkin pie.

No super-sweet sugar bombs here! Make your very own pumpkin spice latte at home with this healthy recipe that allows you to control just how much added sugar goes into your coffee drink. If you would rather have a vegan latte, use whatever nondairy milk you'd like. Real pumpkin puree, maple syrup, cinnamon and coffee—it's fall in a mug!

Give easy two-ingredient dough bagels a fall-flavor makeover with this genius hack. We've replaced half the Greek yogurt in our traditional two-ingredient dough with pumpkin puree and added in a little pumpkin spice. Five ingredients are all you need for this special, yet healthy, breakfast treat.

This pudding-like pumpkin cake has a luscious cream cheese swirl amid the spiced pumpkin layer. Organic cake mix is "dumped" on top, then the cake is smothered with butter. Once baked and cooled, the mix forms a sweet and crispy topping.

What could possibly make pumpkin muffins even better? Mini chocolate chips! Our healthy pumpkin chocolate chip muffins are made with white whole-wheat flour instead of all-purpose flour and are sweetened with just the right amount of brown sugar to make them sweet without being cloying.

This easy slow-cooker pumpkin cheesecake with a gingersnap-and-walnut crust is full of all your favorite fall flavors. Cooking dessert in the slow cooker frees up oven space, making this healthy dessert perfect for entertaining. It might just bump your regular old pumpkin pie off the Thanksgiving menu. To make this recipe gluten-free, swap out the regular gingersnap cookies for gluten-free gingersnaps.

Indulge your PSL obsession with these pumpkin spice cookies. Instant espresso powder gives these soft, cakey cookies a subtle yet recognizable coffee flavor. Spread with cream cheese frosting (with more pumpkin pie spice flavors) and sprinkle with cinnamon to finish. And, go ahead, drink a pumpkin spice latte while you eat them for the full PSL experience. After all, it's only fall for so long (though we'd eat these cookies year-round). To make these cookies kid-friendly, simply omit the espresso powder.

Layers of pumpkin and chocolate batter swirl together to make this equally beautiful and delicious quick bread. A big bonus: you'll use a whole can of pumpkin, so no leftover bits to worry about when making this healthy pumpkin bread.