23 Zucchini Pumpkin Dessert Recipes for Autumn

As fall chills the air, you're craving those cozy, spiced desserts that warm you from the inside. Zucchini and pumpkin team up perfectly—zucchini keeps things moist, while pumpkin brings that earthy sweetness.

These 23 recipes blend the duo into irresistible treats, from breads to cheesecakes. Easy to make, beginner-friendly, and packed with autumn flavors like cinnamon and nutmeg.

You'll find options for quick bakes or no-bake delights. Grab your apron; let's dive into baking magic that fills your home with irresistible aromas.

23 Zucchini Pumpkin Dessert Recipes for Autumn

Picture this: fluffy, spiced treats studded with hidden veggies that no one will guess. From breads to bars, these recipes make zucchini and pumpkin shine. Ready to bake up some fall joy? Start with these crowd-pleasers.

1. Classic Zucchini Pumpkin Bread

This tender loaf combines shredded zucchini's moisture with pumpkin's creamy richness, spiced with cinnamon and nutmeg for ultimate fall comfort. Perfect for breakfast or snack, it stays fresh for days.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• 1 cup grated zucchini (squeeze out excess moisture)
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup chopped walnuts (optional)

Step-by-Step Instructions

Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with oil or butter.

Mix Dry Ingredients
In a medium bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Combine Wet Ingredients
In a large bowl, beat oil, brown sugar, eggs, pumpkin, zucchini, and vanilla until smooth.

Fold Batter Together
Stir dry into wet until just combined. Fold in walnuts if using. Pour into prepared pan.

Bake
Bake for 55-65 minutes, until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, then on wire rack.

Slice and Serve
Once fully cooled, slice and enjoy. Store wrapped at room temp up to 4 days.

2. Spiced Zucchini Pumpkin Muffins

These muffins burst with warm spices and a streusel crunch, zucchini keeping them ultra-moist while pumpkin adds depth. Grab one for coffee—they're portable fall perfection.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp cloves
• ¼ tsp salt
• 1 cup grated zucchini
• 1 cup pumpkin puree
• ½ cup melted butter
• ¾ cup sugar
• 2 eggs
• 1 tsp vanilla
• For streusel: ¼ cup flour, ¼ cup brown sugar, 2 tbsp butter, ½ tsp cinnamon

Step-by-Step Instructions

Preheat Oven
Preheat oven to 375°F (190°C). Line a muffin tin with 12 liners.

Make Streusel
Mix streusel ingredients with fingers until crumbly. Set aside.

Mix Dry Ingredients
Whisk flour, baking powder, soda, spices, and salt in a bowl.

Blend Wet Ingredients
In another bowl, mix pumpkin, zucchini, butter, sugar, eggs, and vanilla.

Combine and Fill
Stir dry into wet gently. Spoon into liners, top with streusel.

Bake
Bake 20-25 minutes until tops spring back. Cool in tin 5 minutes, then on rack.

3. Chewy Zucchini Pumpkin Cookies

Soft, chewy cookies with zucchini's tenderness and pumpkin's spice, loaded with oats and raisins for heartiness. They melt in your mouth—ideal for cookie swaps.

Ingredients

• 1 cup flour
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup softened butter
• ½ cup brown sugar
• ¼ cup sugar
• ½ cup pumpkin puree
• ½ cup grated zucchini
• 1 egg
• 1 tsp vanilla
• 1 ½ cups oats
• ½ cup raisins
• ½ cup chocolate chips

Step-by-Step Instructions

Preheat Oven
Preheat to 350°F (175°C). Line baking sheets with parchment.

Mix Dry Ingredients
Whisk flour, soda, cinnamon, salt.

Cream Butter and Sugars
Beat butter and sugars until fluffy, 2 minutes.

Add Wet Ingredients
Mix in pumpkin, zucchini, egg, vanilla.

Combine All
Stir in dry, then oats, raisins, chips. Chill dough 30 minutes.

Scoop and Bake
Drop tablespoon scoops 2 inches apart. Bake 12-14 minutes until edges golden.

4. Fudgy Zucchini Pumpkin Brownies

Ultra-fudgy brownies hide zucchini and pumpkin for moisture without tasting veggie-like. Intense chocolate with pumpkin spice twist—your new go-to for chocolate cravings.

Ingredients

• 1 cup flour
• ½ cup cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup oil
• 1 cup sugar
• ½ cup pumpkin puree
• ½ cup grated zucchini
• 2 eggs
• 1 tsp vanilla
• ½ cup chocolate chips

Step-by-Step Instructions

Preheat Oven
Preheat to 350°F (175°C). Line 8×8-inch pan with foil, grease.

Mix Dry Ingredients
Whisk flour, cocoa, baking powder, salt.

Beat Wet Ingredients
Mix oil, sugar, pumpkin, zucchini, eggs, vanilla until smooth.

Fold Together
Stir dry into wet. Fold in chips. Spread in pan.

Bake
Bake 25-30 minutes, edges set but center fudgy. Cool completely.

Cut and Serve
Lift out, cut into squares. Dust with powdered sugar if desired.

5. Moist Zucchini Pumpkin Cake

This three-layer cake is incredibly moist from zucchini and pumpkin, topped with tangy frosting. Spices shine through—impress at any autumn gathering.

Ingredients

• 2 ½ cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 1 ½ cups grated zucchini
• 1 cup pumpkin puree
• 1 cup oil
• 1 ½ cups sugar
• 4 eggs
• 2 tsp vanilla
• For frosting: 8 oz cream cheese, ½ cup butter, 4 cups powdered sugar, 1 tsp vanilla

Step-by-Step Instructions

Preheat Oven
Preheat to 350°F (175°C). Grease three 8-inch pans.

Mix Dry Ingredients
Whisk flour, soda, powder, spices, salt.

Combine Wet
Beat oil, sugar, eggs, pumpkin, zucchini, vanilla.

Make Batter
Fold dry into wet. Divide into pans.

Bake
Bake 25-30 minutes until toothpick clean. Cool 10 minutes, then racks.

Frost Cake
Beat frosting ingredients. Layer and frost cooled cakes.

6. Zucchini Pumpkin Crumb Bars

Buttery crumb layers sandwich a spiced zucchini-pumpkin filling that's like pie in bar form. Easy to slice and share—pure autumn bliss.

Ingredients

• 2 cups flour
• 1 cup oats
• 1 cup brown sugar
• 1 tsp cinnamon
• ½ tsp baking soda
• ½ tsp salt
• 1 cup softened butter
• 1 cup pumpkin puree
• 1 cup grated zucchini
• ¼ cup sugar
• 1 egg
• 1 tsp vanilla

Step-by-Step Instructions

Preheat Oven
Preheat to 350°F (175°C). Line 9×13-inch pan.

Make Crumb Mixture
Mix flour, oats, brown sugar, cinnamon, soda, salt. Cut in butter until crumbly.

Prepare Filling
Mix pumpkin, zucchini, sugar, egg, vanilla.

Assemble
Press half crumbs into pan. Spread filling. Top with rest.

Bake
Bake 40-45 minutes until golden. Cool completely before cutting.

7. Creamy Zucchini Pumpkin Pie

Silky smooth pie filling blends pumpkin and zucchini for creaminess without heaviness. Traditional crust elevates it to holiday-worthy dessert.

Ingredients

• 1 ½ cups pumpkin puree
• 1 cup grated zucchini (drained)
• ¾ cup sugar
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp cloves
• 2 eggs
• 1 cup evaporated milk
• 1 unbaked 9-inch pie crust

Step-by-Step Instructions

Preheat Oven
Preheat to 425°F (220°C).

Mix Filling
Whisk pumpkin, zucchini, sugar, salt, spices. Beat in eggs, then milk.

Fill Crust
Pour into crust.

Bake Initially
Bake 15 minutes at 425°F. Reduce to 350°F.

Finish Baking
Bake 40-50 minutes until set but jiggly center. Cool fully.

Chill and Serve
Refrigerate 4 hours. Top with whipped cream.

8. Zucchini Pumpkin Coffee Cake

Wake up to this streusel-topped coffee cake, where zucchini and pumpkin create a tender base laced with cinnamon ribbons. Coffee's perfect partner.

Ingredients

• 2 cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• 1 cup grated zucchini
• ¾ cup pumpkin puree
• ½ cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• ½ cup sour cream
• Swirl: ½ cup brown sugar, 1 tbsp cinnamon
• Streusel: ½ cup flour, ¼ cup brown sugar, ¼ cup butter, ½ cup pecans

Step-by-Step Instructions

Preheat Oven
Preheat to 350°F (175°C). Grease 9-inch springform pan.

Mix Dry and Wet Separately
Whisk dry ingredients. Beat butter, sugar, eggs, pumpkin, zucchini, vanilla, sour cream.

Combine Batter
Stir dry into wet.

Prepare Swirl and Streusel
Mix swirl ingredients. Make streusel crumbly.

Layer and Bake
Half batter in pan, swirl, rest batter, streusel top. Bake 50-60 minutes.

9. Baked Zucchini Pumpkin Donuts

Light, cakey donuts baked not fried, infused with zucchini moisture and pumpkin spice. Glaze them for that irresistible shine.

Ingredients

• 1 ¾ cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp pumpkin pie spice
• ¼ tsp salt
• ½ cup brown sugar
• ¼ cup oil
• 1 egg
• ½ cup pumpkin puree
• ½ cup grated zucchini
• ⅓ cup buttermilk
• Glaze: 1 cup powdered sugar, 2 tbsp maple syrup, 1 tbsp milk

Step-by-Step Instructions

Preheat Oven
Preheat to 350°F (175°C). Grease donut pan.

Mix Dry Ingredients
Whisk flour, powder, soda, spice, salt, sugar.

Add Wet
Stir in oil, egg, pumpkin, zucchini, buttermilk.

Fill Pans
Pipe batter into molds.

Bake
Bake 10-12 minutes until springy. Cool 5 minutes.

Glaze
Whisk glaze, dip cooled donuts.

10. Zucchini Pumpkin Pancakes with Maple Glaze

Fluffy pancakes packed with grated zucchini and pumpkin for tenderness, topped with a quick maple glaze. Dessert for breakfast or late-night treat.

Ingredients

• 1 ½ cups flour
• 1 tbsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt
• 1 cup pumpkin puree
• ½ cup grated zucchini
• 1 cup milk
• 2 eggs
• 2 tbsp melted butter
• 2 tbsp sugar
• Glaze: ½ cup powdered sugar, 2 tbsp maple syrup

Step-by-Step Instructions

Mix Dry Ingredients
Whisk flour, powder, cinnamon, salt.

Blend Wet
Mix pumpkin, zucchini, milk, eggs, butter, sugar.

Combine Batter
Stir wet into dry until lumpy.

Cook Pancakes
Heat griddle over medium. Scoop ¼ cup batter, cook 2-3 minutes per side until golden.

Make Glaze
Stir glaze ingredients. Drizzle over stack.

11. No-Churn Zucchini Pumpkin Ice Cream

Creamy, scoopable ice cream without a machine—pumpkin and pureed zucchini create a velvety base spiced just right. Freezer-friendly indulgence.

Ingredients

• 2 cups heavy cream
• 1 can sweetened condensed milk
• 1 cup pumpkin puree
• ½ cup finely grated zucchini (drained)
• 1 tsp vanilla
• 1 tsp pumpkin pie spice
• ¼ tsp salt

Step-by-Step Instructions

Whip Cream
Beat heavy cream to stiff peaks.

Mix Base
Whisk condensed milk, pumpkin, zucchini, vanilla, spice, salt.

Fold Together
Gently fold cream into base.

Freeze
Pour into loaf pan, cover. Freeze 6 hours.

Scoop and Serve
Let soften 10 minutes before scooping.

12. Layered Zucchini Pumpkin Trifle

Showstopper trifle layers spiced cake, pumpkin-zucchini mousse, and cream. No baking needed if using store cake—impress effortlessly.

Ingredients

• 1 baked zucchini pumpkin cake (from recipe 5, cubed)
• 2 cups pumpkin puree
• 1 cup grated zucchini
• 2 cups heavy cream
• ½ cup powdered sugar
• 1 tsp cinnamon
• 8 oz cream cheese
• ½ cup cookie crumbs

Step-by-Step Instructions

Make Mousse
Beat cream cheese, pumpkin, zucchini, cinnamon until smooth.

Whip Cream
Beat cream with sugar to peaks.

Fold Mousse
Fold half whipped cream into mousse.

Layer Trifle
In glass bowl: cake cubes, mousse, crumbs. Repeat. Top with remaining cream.

Chill
Refrigerate 4 hours. Serve chilled.

13. Zucchini Pumpkin Swirl Cheesecake

Swirled zucchini and pumpkin in rich cheesecake for marbled beauty. Creamy, tangy, and spiced—bake it in a water bath for perfection.

Ingredients

• 1 ½ cups graham crumbs
• ⅓ cup melted butter
• 24 oz cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 cup pumpkin puree
• ½ cup grated zucchini
• 1 tsp vanilla
• 1 tsp cinnamon
• ½ tsp nutmeg

Step-by-Step Instructions

Preheat Oven
Preheat to 325°F (165°C). Grease 9-inch springform.

Make Crust
Mix crumbs and butter, press into pan. Bake 10 minutes.

Beat Cheesecake Base
Mix cream cheese, sugar until smooth. Add eggs one at a time.

Divide and Flavor
Half batter plain. To other: pumpkin, zucchini, spices, vanilla.

Swirl and Bake
Pour plain, dollop pumpkin mix, swirl with knife. Bake in water bath 60 minutes.

Cool
Cool in oven door ajar, then chill overnight.

14. Zucchini Pumpkin Chocolate Chip Cookies

Classic cookies upgraded with zucchini-pumpkin moisture for extra chew, packed with semisweet chips. Bake a batch for instant happiness.

Ingredients

• 2 ¼ cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• 1 cup butter, softened
• ¾ cup sugar
• ¾ cup brown sugar
• 1 egg
• ½ cup pumpkin puree
• ½ cup grated zucchini
• 2 tsp vanilla
• 1 ½ cups chocolate chips

Step-by-Step Instructions

Preheat Oven
Preheat to 375°F (190°C). Line sheets.

Mix Dry
Whisk flour, soda, cinnamon, salt.

Cream Butters
Beat butters and sugars 3 minutes.

Add Wet
Mix in egg, pumpkin, zucchini, vanilla.

Fold Chips
Stir in dry, then chips. Scoop 2 tbsp balls.

Bake
Bake 10-12 minutes until edges set.

15. Zucchini Pumpkin Whoopie Pies

Cake-like cookies sandwich marshmallow filling, zucchini and pumpkin making them ultra-soft. Fun, handheld dessert for parties.

Ingredients

• 2 cups flour
• ½ cup cocoa
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• ½ tsp salt
• 1 cup brown sugar
• ½ cup oil
• 1 egg
• ½ cup pumpkin
• ½ cup grated zucchini
• 1 tsp vanilla
• Filling: 1 cup marshmallow fluff, ½ cup butter, 2 cups powdered sugar

Step-by-Step Instructions

Preheat Oven
Preheat 350°F (175°C). Line sheets.

Mix Dry
Whisk flour, cocoa, soda, spice, salt.

Combine Wet
Beat sugar, oil, egg, pumpkin, zucchini, vanilla.

Make Batter
Stir dry into wet. Scoop mounds.

Bake
Bake 12 minutes. Cool.

Fill
Beat filling. Sandwich cakes.

16. Zucchini Pumpkin Blondies

Blondies with brown butter vibe, zucchini-pumpkin keeping them chewy and spiced. White chocolate chips add luxury.

Ingredients

• 2 cups flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• 1 cup melted butter
• 1 ½ cups brown sugar
• ½ cup pumpkin
• ½ cup grated zucchini
• 2 eggs
• 2 tsp vanilla
• 1 cup white chocolate chips
• ½ cup pecans

Step-by-Step Instructions

Preheat Oven
Preheat 350°F (175°C). Line 9×13 pan.

Mix Dry
Whisk flour, powder, salt, cinnamon.

Melt Butter
Brown butter lightly if desired.

Beat Wet
Mix butter, sugar, pumpkin, zucchini, eggs, vanilla.

Fold and Bake
Add dry, chips, nuts. Spread, bake 25-30 minutes.

17. Glazed Zucchini Pumpkin Scones

Tender scones with zucchini's moisture and pumpkin spice, finished with sweet glaze. Pair with tea for cozy afternoons.

Ingredients

• 2 cups flour
• ⅓ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp pumpkin pie spice
• ½ cup cold butter
• ½ cup pumpkin
• ½ cup grated zucchini
• ¼ cup buttermilk
• 1 egg
• Glaze: 1 cup powdered sugar, 2 tbsp milk, ½ tsp vanilla

Step-by-Step Instructions

Preheat Oven
Preheat 400°F (200°C). Line sheet.

Cut Butter
Mix dry, cut in cold butter to crumbs.

Add Wet
Stir pumpkin, zucchini, buttermilk, egg.

Shape
Pat into 8-inch disk, cut wedges.

Bake
Bake 15 minutes. Cool.

Glaze
Drizzle glaze over scones.

18. Zucchini Pumpkin Cupcakes

Adorable cupcakes moist from veggies, topped with classic frosting. Spice blend makes them addictive—bake for birthdays or just because.

Ingredients

• 1 ½ cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• ¾ cup sugar
• ½ cup oil
• ½ cup pumpkin
• ½ cup grated zucchini
• 2 eggs
• 1 tsp vanilla
• Frosting: 8 oz cream cheese, ¼ cup butter, 3 cups powdered sugar, 1 tsp vanilla

Step-by-Step Instructions

Preheat Oven
Preheat 350°F (175°C). Line 12-cup pan.

Mix Dry
Whisk flour, powder, soda, spices, salt.

Beat Wet
Mix sugar, oil, pumpkin, zucchini, eggs, vanilla.

Combine
Stir dry in. Fill liners ⅔ full.

Bake
Bake 18-22 minutes. Cool.

Frost
Beat frosting, pipe on cupcakes.

19. Zucchini Pumpkin Bread Pudding

Custardy bread pudding cubes soaked in zucchini-pumpkin mix, baked crisp-topped. Warm spices make it a hug in dessert form.

Ingredients

• 6 cups cubed stale bread
• 1 cup pumpkin puree
• ½ cup grated zucchini
• 2 cups milk
• ½ cup heavy cream
• ¾ cup sugar
• 3 eggs
• 1 tsp vanilla
• 1 tsp pumpkin pie spice
• ½ cup raisins

Step-by-Step Instructions

Preheat Oven
Preheat 350°F (175°C). Grease 9×13 dish.

Mix Custard
Whisk pumpkin, zucchini, milk, cream, sugar, eggs, vanilla, spice.

Assemble
Place bread and raisins in dish. Pour custard over.

Soak
Let sit 15 minutes. Press down.

Bake
Bake 40-45 minutes until set. Serve warm.

20. Mini Zucchini Pumpkin Tarts

Bite-sized tarts with buttery crusts filled with spiced zucchini-pumpkin custard. Perfect for parties—pretty and portable.

Ingredients

• 24 mini phyllo shells
• ¾ cup pumpkin puree
• ½ cup grated zucchini (drained)
• ½ cup sweetened condensed milk
• 1 egg yolk
• ½ tsp pumpkin pie spice
• ¼ tsp salt

Step-by-Step Instructions

Preheat Oven
Preheat 350°F (175°C).

Mix Filling
Whisk all ingredients smooth.

Fill Shells
Spoon into shells.

Bake
Bake 15-18 minutes until set.

Cool
Cool on rack. Garnish with whipped cream.

21. No-Bake Zucchini Pumpkin Energy Balls

Quick no-bake balls blend zucchini, pumpkin, oats, and chocolate for chewy bites. Roll in coconut—guilt-free dessert snacking.

Ingredients

• 1 cup rolled oats
• ½ cup pumpkin puree
• ½ cup grated zucchini (squeezed dry)
• ¼ cup peanut butter
• ¼ cup honey
• ½ tsp pumpkin pie spice
• ½ cup chocolate chips
• ½ cup shredded coconut for rolling

Step-by-Step Instructions

Mix Ingredients
Combine all except coconut in bowl.

Chill
Refrigerate 30 minutes.

Form Balls
Roll into 1-inch balls.

Coat
Roll in coconut. Chill 1 hour.

Store
Keep in fridge up to a week.

22. Zucchini Pumpkin Chia Pudding Parfaits

Overnight chia pudding infused with pumpkin-zucchini for creaminess, layered with yogurt and granola. Healthy dessert disguised as breakfast.

Ingredients

• ¼ cup chia seeds
• 1 cup almond milk
• ½ cup pumpkin puree
• ¼ cup grated zucchini
• 2 tbsp maple syrup
• ½ tsp cinnamon
• 1 cup Greek yogurt
• ½ cup granola

Step-by-Step Instructions

Mix Pudding
Whisk chia, milk, pumpkin, zucchini, syrup, cinnamon. Let sit 5 minutes, stir.

Chill Overnight
Refrigerate 4+ hours until thick.

Layer Parfaits
In glasses: pudding, yogurt, granola. Repeat.

Serve
Top with extra granola.

23. Zucchini Pumpkin Swiss Roll

Impressive rolled cake thin with zucchini-pumpkin sponge, filled with spiced cream. Light yet decadent finale to any meal.

Ingredients

• ¾ cup flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ½ tsp ginger
• 4 eggs
• 1 cup sugar
• ½ cup pumpkin
• ½ cup grated zucchini
• Filling: 1 cup heavy cream, ¼ cup powdered sugar, ½ cup pumpkin, 1 tsp vanilla

Step-by-Step Instructions

Preheat Oven
Preheat 375°F (190°C). Line 15×10 jelly roll pan with parchment.

Mix Dry
Whisk flour, powder, soda, spices.

Beat Eggs
Whip eggs and sugar 5 minutes foamy. Fold in pumpkin, zucchini, dry.

Bake
Spread batter thin, bake 12 minutes.

Roll
Dust towel with sugar, invert cake, roll. Cool.

Fill and Re-Roll
Whip filling. Unroll cake, spread, re-roll. Chill, slice.

FINAL THOUGHTS

You've got 23 ways to celebrate autumn with zucchini and pumpkin—moist, spiced, and oh-so-satisfying. Pick one that calls to you, tweak with your favorite nuts or gluten-free flour if needed.

Your kitchen will smell amazing, and everyone will rave. Bake a few this weekend; these treats make sharing simple joy.

Fall into flavor—what will you try first? Happy baking!