As Halloween is ending, you might find yourself with extra pumpkins lying around, whether it’s from the pumpkins on your doorstep or some extra pumpkins on sale at a grocery store. If you’re not sure what to do with the leftovers, don’t worry, and most importantly, don’t let them go to waste. Here are some recipes that are a great way to use fresh or canned pumpkin instead of throwing it out.

Pumpkin Chocolate Chip Cookies

Simplicity to make: 5/5

This recipe is made with a couple of simple ingredients that anyone could find in their pantry. It is almost as easy as making regular chocolate chip cookies, just with the addition of the pumpkin puree and pumpkin spices. An upside to this recipe is that it takes only 12 minutes to bake in the oven, but a downside is waiting for the cookie dough to chill in the fridge for 30 minutes. Although there was a wait, during the time it took to chill was the perfect amount of time to clean up and wait for the oven to preheat.

Taste: 4/5

These cookies were super chewy and soft, with the perfect amount of chocolate chips. The pumpkin flavor was not too overpowering, making it perfect for someone who doesn’t like an overwhelming amount of pumpkin. Overall, the cookie was simple in taste and in preparation, making it a solid 4/5.

Pumpkin Swirl Brownies

Simplicity to make: 4/5

This recipe takes a bit more time than a regular brownie mix, but still easy to make. There are two main components to this recipe: The brownie base and the cream cheese batter, which are later combined in a pan to make the gorgeous swirl design seen on top. The main drawbacks to this recipe are the need to make two separate batters and the long baking time of about 40 minutes. Overall, it’s an impressive-looking dessert that doesn’t require advanced baking skills.

Taste: 3/5

It is rich and fudgey in taste, with a strong flavor of pumpkin cheesecake mixed into it. The pumpkin layer adds a chewy taste, but comes across as overpowering, especially when mixed with such a strong chocolate taste. If you like a very strong pumpkin flavor and are a chocolate fanatic, this is the recipe for you, but if not, you might find that this dessert is overly sweet.

Pumpkin Snickerdoodle Cookies

Simplicity to make: 3/5

This recipe is pretty straightforward and doesn’t require a mixer, but it does require an extra step of browning the butter in a pan and constantly stirring it while it chills for an hour. Although it isn’t hard to make, it requires extra time to prepare. Another downside is the chilling time in the fridge, which can be five to ten minutes of waiting time. The good thing about this recipe is that it only needs 12 minutes in the oven to bake, so you can enjoy it quickly after making it.

Taste: 5/5

These cookies are soft and full of the warm snickerdoodle cinnamon taste, with an amazing addition of the pumpkin spices that work very well together. The cinnamon sugar coating gives it the right amount of sweetness and a perfect taste of fall.

For overall taste, the snickerdoodles win, as the flavor is very well balanced and a good combination of the sugary taste from the original Snickerdoodle and the added pumpkin spice. But, if you are in a rush and just need to create a super simple and well-tasting cookie, I recommend the pumpkin chocolate chip cookies, as they require minimal prep and bake pretty quickly.