Soft, warmly spiced pumpkin bars baked in one 9x13 pan and topped with a thick layer of vegan cream cheese frosting. No eggs or dairy, and they slice cleanly for bake sales, potlucks and Halloween parties.

No fall is complete without pumpkin pie, and this one is a star. A silky spiced pumpkin filling bakes up in a flaky vegan crust, so nobody at the holiday table will miss the eggs or evaporated milk.

Canned pumpkin, coconut milk and warm curry spices simmer together in one pot for a creamy soup that's ready in about 30 minutes. It's naturally gluten-free and perfect for busy weeknights.

Skip the coffee shop line. This dairy-free latte is made on the stovetop with real pumpkin, warm spices and a little vegan white chocolate, and you don't need an espresso machine.

Fluffy pancakes made with roasted pumpkin, cacao and maple syrup, so breakfast tastes a bit like dessert. They use just a handful of ingredients and are naturally gluten-free and oil-free.

Roasting the pumpkin with carrots, red pepper, onion and a whole bulb of garlic gives this creamy soup a deep, slightly sweet flavor. A splash of coconut milk makes it rich without any dairy.

A fragrant quinoa pilaf topped with za'atar-roasted butternut squash (the "butternut pumpkin" of Australian kitchens), persimmon, pomegranate and pistachios. It's a colorful vegan, gluten-free side for Thanksgiving or any fall dinner.

If you need a pumpkin dinner the whole family will love, try this creamy vegan mac and cheese. Pumpkin puree and coconut milk make a rich, cheesy-tasting sauce that's great for kids.

This light, creamy pumpkin mousse tastes like pumpkin pie filling without the crust. Serve it in small glasses or ramekins for an easy make-ahead dessert when you're entertaining.

Tender pumpkin muffins studded with chocolate chips, with a little peanut butter for extra richness. They taste like dessert but are just right for breakfast or a lunchbox treat.

Classic chocolate chip cookies get a fall makeover with pumpkin puree and warm spices. They're soft, chewy and perfect for sharing with friends and neighbors all season.

Crispy on the outside and fluffy inside, these pumpkin waffles are made with oat milk and plenty of pumpkin spice. They're an easy way to make a weekend brunch feel like fall.

Pumpkin and creamy peanut butter make a rich, satisfying base for this spicy soup. It's hearty enough for dinner and simple enough for a busy fall weeknight.

Grab a couple of these no-bake pumpkin protein balls for a quick energy boost. They're a healthy grab-and-go snack for school, work or after a workout.

Moist, pumpkin-spiced bread baked in mini loaf pans, so you get plenty to share. Wrap them up and they make a lovely homemade holiday gift.

A creamy vegan cheesecake-style take on pumpkin pie, with a subtle chocolate twist in every bite. It's a fun alternative to the usual pie for Thanksgiving dessert.

Full-fat coconut milk and pumpkin puree churn into a rich, scoopable pumpkin spice ice cream. It's a treat for warm fall days, or next to a slice of pumpkin pie.

Red lentils, cauliflower and pumpkin puree simmer with curry spices in this hearty, nourishing soup. It's filling enough to serve as a main course with some crusty bread.

This fun, quirky pumpkin juice is a hit at Halloween parties. It's so tasty you might end up serving it all season long.

Don't toss the seeds when you're done carving this year! Turn them into these sweet, crunchy candied pumpkin seeds for snacking or sprinkling over salads and oatmeal.

This simple homemade pumpkin seed butter is great spread on toast, drizzled over granola or blended into smoothies. It's also a handy nut-free alternative to peanut butter.

Lemongrass, ginger and cilantro give this silky coconut milk pumpkin soup its Thai flavor. It's a naturally vegan and gluten-free one-pot soup for chilly days.

Soft, cakey pumpkin cookies made in one bowl with brown sugar, pumpkin puree and vanilla. They're egg-free, oil-free and ready in about 25 minutes.

These tender muffins use applesauce and maple syrup instead of oil, eggs or refined sugar. They're vegan and gluten-free, and great for a make-ahead breakfast.

A creamy, spiced cashew filling sets up in the fridge on a pecan-date crust, so there's no oven or water bath involved. It's an easy make-ahead dessert for Thanksgiving.

Tender red kuri squash (a small, sweet pumpkin), mushrooms, zucchini and spinach are tossed in a sweet and savory tamari sauce. It's oil-free, gluten-free and on the table in about 25 minutes.

Hearty veggie burgers made with roasted butternut pumpkin, chewy black rice and a homemade Thai green curry paste. They're gluten-free and freeze well for easy dinners later.

Canned pumpkin, chickpeas, tahini and warm curry spices blend into a creamy fall dip in just 10 minutes. Serve it with pita chips and veggies on your next snack board.

Maple-roasted pumpkin, fluffy quinoa, chickpeas and wilted spinach come together with a creamy avocado balsamic dressing. It's high in protein and great for meal prep.

A homemade roasted pumpkin sauce coats your favorite pasta for a cozy, creamy dinner with no dairy. It's ready in about 30 minutes.

Pumpkin gives this soft, pillowy focaccia a golden crumb, and a colorful topping of peppers, zucchini, mushrooms and red onion makes it a showstopper. Serve it with fall soups.

Pumpkin, ripe banana, warm spices, peanut butter and melty dark chocolate bake into a cozy breakfast. Make it on Sunday and reheat it all week.