Pumpkin Everything Season

The Best Pumpkin Recipes this season

Yes folks it’s that time of year again.

You either love it or you hate it but Pumpkin Everything Season is in full effect

Below are some of most my popular fall, pumpkin spiced recipes

These were all created before I went full vegan at www.gretchenveganbakery.com but many can easily be veganized (and some already are) so just click the links below to the full blog posts with video tutorials attached



Pumpkin cake Recipe

for the next recipe you will need the mini bundt pans click here


Pumpkin Cheesecake


Vegan Pumpkin PIe Cheesecake wtih gingersnap crust



Pumpkin Cream Pie


Pumpkin Cream Cheese Maple Glazed Bundt Cake


Pumpkin Crunch Cake


Pumpkin Roll with White Chocolate Cream Filling


Pumpkin Bread Recipe


Pumpkin Whoopie Pies






You may also like


  1. Hi!
    I am the webmaster of “jecuisinevegan.fr”, a free platform to exchange vegan recipes. Your videos and recipes are really beautiful. I would like to know if we can share it on our website? Of course we will add your name and a link to your website. Our objective is help french people to cook vegan’s dishes.
    It will be really kind if you are agree to share your recipes on our website.
    Thanks a lot (and sorry for my bad english..)!

    1. Hi Gretchen! Just checking in with you sense we haven’t seen you around often or uploading lately. Just a concerned fan and hoping you’re ok and life is treating you well! We all miss see you!! Take care!

      1. Hi Thank you for checking in! I appreciate that! I have had a rough few months for sure, but I am getting it together and plan to be back with NEW VIDEO in a week or two! thanks again!!

  2. Hi chef! I’m in desperate need of ur professional melting fondant lol I ordered it a while back and loved it! I need it again for a wedding in two weeks. Can I please order more from you? 2 pounds. If not can you direct me where I can order it from? Time is sensitive lol ppl loved ur product and want it again. Thank you so much! I hope ur doing well? I’ve been ur fan and following you for at least 5 years now. I adore you. Thank you for all you do for us ❤️

    1. hey there! I know I loved that stuff, But I am no longer selling it. I had to order 50lbs at once and it just wasn’t selling fast enough for me to hold that much at a time. If you have a local bakery you can ask them to buy some, it is called CUBE FONDANT, I was buying Karps brand. It only comes in 50lb cubes which is why its difficult to get for home bakers (and why I was selling it, more of a convenience to help y’all out, but at this time I just can’t do it anymore 🙁
      and thankyou for the support!!

          1. Thank you for taking the time to help me. Ur so awesome! You wouldn’t have any left Of ur personal stash I can buy would you??? I’ll pay you whatever you want? Lol if I ordered that other stuff I’d never get to use 50 pounds! No wonder you stopped lol I should have taken advantage and bought more from you when I had the chance lol

  3. Hi Gretchen; Have you ever made fondant from scratch? One simple one calls for mini marshmallows, water, vanilla extract and confectioners sugar. Others that don’t call for the marshmallows call for corn syrup or glucose and gelatin. There are different recipes on the internet and I wondered if you had tried any of them and if you had a favourite.

  4. Hello! Im needing to make 2 sheet cakes one chocolate cake and the other white cake 12x18x3 pans i was hoping to use ur older recipes from woodland bakery but im not sure if i should double or triple these recipes to get the right amount of batter. Any help would be greatly appreciated!! Thank u 🙂

  5. Hi Gretchen!! I’ve followed you’re baking journey for years, and have made so many of your wonderful recipes which are all amazing!! One of my family and I’s favorite is your vanilla bean cheesecake! I was looking through the different cheesecake recipes you have, but I’m not seeing it. Is it basically the NY cheesecake recipe only add heavy cream instead of sour cream and of coarse the vanilla bean??Thank you for all you do!!

      1. Thank you bunches!! It’s been awesome watching your journey and how you have evolved over the years. I love how you’ve restructured ur videos, but I have to say IMPO I loved your videos you did at Woodland Bakery. The repour you and the camera guy had really made it special. Not to speak on how entertaining you are. You inspire me every time I watch you so thank you for that!

  6. Hi Gretchen I remember you making a cake using the jelly roll pan then cutting it and making three layers with icing do you know what I’m talking about ? Thank you

    1. Hmm, Im not quite sure I do remember! Im sorry! Could be from my past life and all those recipes/videos had to be delted

  7. Gretchen, Hi, I am just making the Apple Cinammon cake – but veganizing it, so I hve used flax eggs, but just stopped to think how do I do the browned butter please? I have a dairy free spread ( in UK so probably not a brand you knowsomeone else suggested Olive oil, but I have never liked it in cakes as I think it tastes so strong. Any suggestions please. I have the dry ingredients and flax etc all ready and waiting, so dont want to abandon the cake! Many thanks)

    1. You are correct, vegan butter will not brown because there are no milk solids in it. I would not use olive oil. I use coconut oil for a lot of my baking recipes or just regular vegetable oil will also do.

  8. Thanks for sharing your wisdom, can you make or share with me your oil base vanilla cake like your red-velvet cake but NOT a vegan recipe or share a tested recipe, want something oil and not hotmilk.

  9. Hi Gretchen! My name’s Dante and I come from Italy. In last year i frequented some Professional Bakery courses and I found in your recipes and methods most of the instructions of these courses. You are amazing! In these courses the only omitted informations were the preparation of the bases and the working methods of an artisan bakery… : ”’ My dream is to open and start a Bakery: could your book “Guide to Owning a Bakery” give me some more help in this direction?

  10. Dear Gretchen,
    Firstly wishing you a Happy New Year! I am from India. I use whipping cream to decorate my cakes can I use the edible photo on the whipping cream? Do I have to refrigerate it?will the colour bleed after taking out?
    First time. please help

    1. Hi Thank you. Whipped cream and edible paper do not mix! The moisture from the whipped cream will melt your paper. You must use a thin layer of buttercream between the whipped cream and the paper to seal out the moisture.
      And yes to refrigerating ANYthing with whipped cream

  11. Hi Gretchen,

    I am trying to locate a trolley bun recipe (an old family favorite from the Jersey Shore days of yore) and your site popped up – but I don’t see the recipe.
    I love your site and am currently working on adaptive tools so I can continue to bake even with disabling erosive arthritis of the hands – I’ll share anything I find that works if you think your readers would be interested.

    Thanks and God Bless

    1. Hi! I am not familiar with a Trolley Bun! Sorry! thanks for checking out the recipe here though, I think you find some that you will really like!

Leave a Reply

Your email address will not be published. Required fields are marked *