Certain fruits and vegetables lend themselves to both sweet and savory applications. Pumpkin, of course, is delicious in all sorts of baked goods, ice cream, and other treats – and can switch hit as the superstar in stews and pasta dishes, too, where it provides a vegetal base that lends itself to highly spiced flavorings.

Given this versatility, I thought it’d be really fun to do a few sweet and savory pumpkin pairings, perfect for a Fall meal. I’ve had a great time in the test kitchen perfecting two new recipes that highlight pumpkin, and have tapped my recipe box for more pumpkin favorites you’re sure to enjoy.

First up is a hearty stew, flavored with ginger, garlic, coconut milk and peanut butter. It is incredibly satisfying and just what you want to dig into on a crisp day.

The second brand new recipe is an easy skillet cookie, studded with chocolate and with a subtle coffee flavor imparted by the Kahlua. To me, it is perfection in a dish. A crisp lid covers a warm and gooey barely baked layer underneath, almost more like a souffle than a cookie. Vanilla ice cream is not an option. 

Pumpkin Peanut Stew

Warming spices such as ginger, garlic, coriander and allspice season this highly flavored stew, whose base is pumpkin, coconut milk, and pink lentils. A few spoonfuls of peanut butter stirred in at the end bring a unique twist to the dish, giving it heft and depth. Best of all, the whole thing can be ready in about a half hour. Pink lentils cook up quickly, and give the stew a lovely chewy texture. I like to enjoy this with a buttery piece of thick sourdough, or soft pillowy flatbread.

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Molten Pumpkin Skillet Cookie

Imagine if a molten chocolate cake married a chocolate chip pumpkin cookie. This is exactly what I was dreaming of when I created this recipe – a hot and gooey treat flavored with the unmistakable flavors of fall. Top it all off with a scoop of vanilla ice cream, and you have the ultimate seasonal treat. I wanted to keep this simple, a recipe that you could make when the urge for dessert strikes you late in the day. You can make the batter ahead of time and keep it refrigerated ready to bake, so the timing can be spot on to be hot out of the oven exactly when you want it.

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More Sweet & Savory Pumpkin Pairings

Having sampled those, check out these additional one-two combos (or mix and match to your desire):

Pumpkin Ravioli with Sweet Caramelized Onions

Caramelized onions typically take a long time to cook, but, in a pinch, there is a way to speed up the process and end up with something just as delicious in its own right. Tossed with pumpkin ravioli, this quick dinner can be on the table in under 30 minutes. Serve it with a simple green salad dressed with lemon juice and olive oil.

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No-Bake Pumpkin Cheesecake Jars

A simple, no bake cheesecake that tastes like fall in a jar. There's nothing fancy about it. Chocolate sandwich cookies are crumbled on the bottom, then a pumpkin pie-spiced cream cheese filling is piped or spooned on top. I like to use mascarpone cheese for its sweet and ultra creamy texture, but a regular full-fat cream cheese will work beautifully as well.

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Pumpkin Mac ‘N Cheese with Garlicky Bread Crumbs

What happens when you mix pumpkin puree into a hot pot of bechamel sauce? Magic. Stir in two different kinds of cheese, nutmeg, and top it with buttery garlic breadcrumbs and you have an irresistable autumnal pasta bake. It can be assembled ahead of time, refrigerated, and baked off to serve.

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Pumpkin Bread Pudding with Butterscotch Sauce

Adapted from Epicurious

If serving this for a dinner party, assemble the bread pudding and make the sauce ahead of time. Cover both, and keep them in the refrigerator until ready to bake. You’ll want to pop the bread pudding in your preheated oven a little over an hour before you plan to serve it, rewarming the sauce in the microwave. Sometimes, if I’m feeling extra decadent, I’ll serve it with vanilla ice cream. I love to watch as it melts and oozes into all the nooks and crannies of the bread pudding, though it’s perfectly delicious all on its own.

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Flavorful Afghan-Style Pumpkin Stew with Garlicky Yogurt

Adapted from Ripe Figs

Use any kind of winter squash in this dish that you prefer. Butternut, pumpkin, acorn or delicata are all great options. If you go with acorn or delicata, you don't need to peel them, just scoop out the seeds and cube. The combination of spices in this dish is incredibly satisfying and warming. Garlic, ginger, cumin, turmeric, and coriander combine in a powerhouse of flavor, and together with the squash and chickpeas, create a superfood dinner that is as delicious as it is healthy.

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Pumpkin Snacking Bars

Adapted from Martha Stewart

Martha's pumpkin squares are good, but mine pack something extra – almost twice the pumpkin. Admittedly, it was an accident the first time I made them this way, but I haven't looked back. They are moist, with the perfect amount of sweetness. I've also dialed in the spices exactly as I want them, though feel free to adjust the spice measurements according to your preferences. Perfectly delicious on their own, a drizzle of sweetened cream cheese across the top makes them extra special.

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Easy Pumpkin Black Bean Soup

This mostly pantry ingredient soup is super simple for a busy weeknight. Pair it with a grilled cheese or quesadilla, or a green salad for a light autumn dinner. If you like a little more kick, try using chipotle chili powder in place of the ancho chili powder.

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Pumpkin Apple Snacking Cake

Don’t think of this as a mash up of two desserts, it is a rich and moist pumpkin cake, studded with a layer of caramelized apples that stands all on its own. Sweet enough to be served for dessert, it can also take center stage as a breakfast cake, or be enjoyed with a cup of tea in the afternoon for a little pick me up.

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Shrimp & Pumpkin Coconut Curry

Traditional Thai curries can call for hard-to-find ingredients, like galangal and kaffir lime leaves. Here, I've swapped them out for more easily sourced ginger and lime zest. If you do have access to these Thai ingredients, go ahead and use them. Simply omit the lime zest and instead drop one or two lime leaves in the stew as it is simmering (remove before serving), and swap galangal 1:1 for the called-for ginger. This is a very flavorful and satisfying curry, easy enough to make on a weeknight.

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Pumpkin Butter No-Churn Ice Cream

The bourbon in this recipe adds a wonderful background note, but if you'd rather not use alcohol, leave it out. It does help the ice cream from freezing too hard, so if you go sans bourbon, remove the ice cream from the freezer 10 minutes before scooping to soften. No churn ice cream is such an easy dessert to make, and despite its simplicity, has an amazing consistency. Here, pumpkin butter provides a rich concentration of flavor.

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