Autumn has arrived! All you summer lovers, it’s time to embrace the leaves changing, the 65 degree, partly-sunny days and soak up what I believe is the best season of the entire year. The crisp morning air, the crunchy leaves under your feet, and a warm pumpkin spice Americano from Starbucks.
On top of all this goodness is pumpkin. I love pumpkin in all breakfast and baked goods. I try to avoid the pumpkin soup or ravioli dishes. I just can’t go there with my most favorite puree. It might ruin it for me.
Here is the grand list of pumpkin recipes I plan to try this year. Some I have already tested and as you’ll see, I have loved them all. Others are still in this neat list waiting to be whipped up into deliciousness.
Pumpkin Breakfast Treats
Pumpkin Scones – I have made these. They are easy, delicious and won’t last until noon if you make them in the morning. Invite people over; it’s safer that way.
Gingerbread Pumpkin Overnight Oats — I make this almost every night for the next morning. I heat it up because I like my oatmeal warm. This is a great option for those who don’t do dairy or are eating a vegan diet. I use lactose-free milk in mine.
Pumpkin Quinoa Breakfast Bowls — Gluten and dairy free
Lowfat Pumpkin Spiced Chocolate Chip Cookies from Skinny Taste — Weight Watchers-friendly and I love her recipes.
Melt-in-Your-Mouth Pumpkin Cookies — They melt in your mouth because the recipes calls for 2 cups of butter!
Pumpkin Chocolate Chip Cookies
Dark Chocolate Pumpkin Swirl Bread
Amish Pumpkin Spice Cinnamon Rolls with Caramel icing
Pumpkin Cinnamon Rolls — These are amazing and I make the dough in my bread machine.
Paleo Pumpkin Bars with Vanilla Frosting
Pumpkin Chocolate Chip Brownies
Easy Refrigerator Pumpkin Cheesecake
Layered Pumpkin Cheesecake Bars
Pumpkin Cake with Maple Cream Cheese Frosting
Other Delicious Pumpkin Recipes
Pumpkin Pie Dip – This is on the line for me but I think it looks very tempting.
Homemade Pumpkin Spice Latte — Can be made dairy free, if desired
How to Make Pumpkin Puree — Make your own to add to all these delicious recipes!
Pumpkin Oatmeal Chocolate Chip Cookie Dough — No bake made with natural sweeteners
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Oh My Goodness! LOVE LOVE LOVE fall flavors – pumpkin and apple everything! There are several of yours I can’t wait to try!
Averie @ Love Veggies and Yoga says
What an awesome post of pumpkin amazing-ness! Can’t wait to try some things…where do I even start 🙂
Thanks for linking my pumpkin spice latte recipe!
Don’t try to make pumpkin butter…unless you know how to do it without first peeling it! (Any ideas???) Last year I decided to try making some in my crockpot and don’t get me wrong it tasted great. But I swear I have never put as much effort into a crockpot recipe as when I peeled that pumkin…do you know how incredibly tough they are raw!
Have you tried roasting the pumpkins first? It just peels right off if you are able to roast & them cook in the crockpot for less time 🙂
When I lived in skagway there was a coffee shop that had pumpkin cookies. Best thing I have ever eaten. I’ve never had anything as good although pumpkins scones are close….
I have a 3 ingredient muffin recipe that’s a big hit…similar to the other one you listed. More of a pumpkin spice muffin.
Spice Cake Mix
1 can pumpkin
1/2 cup water
Chocolate chips are a fun addition too…
Mix all, stir in chips, fill 2/3 full in greased muffin tins. Bake at 350 for 35 minutes.
Thanks for a great resource of recipies! I love soups and other savory things with pumpkin, but usually opt for butternut squash when doing main dish recipies. Great list, thanks again!
jennifer k says
Lots of yummy ideas but now I want to know what a good price per ounce is for canned pumpkin. Anybody know? I know that Costco has it for 7.59 for 3 large, 29oz. cans which is .08 an ounce. Thanks!
Serious pumpkin lover here.
Another great non-baked good recipe is Pumpkin Black Bean Soup. It makes quite a bit, is rather inexpensive considering the number of servings, and bonus: my non-soup eating kids LOVED it.
Here’s the link: http://smittenkitchen.com/2007/11/black-bean-pumkin-soup/
My necessary changes:
– I didn’t have sherry, but I did have some good dry white wine so I did that plus some apple juice. (Probably more than necessary, as I tend to just estimate as I pour.)
– I only had 2 cans of black beans, so I used one can of cannellini beans.
– I used italian diced tomatoes rather than plain.
– Since I didn’t have sherry vinegar at the end with the ham, I used apple cider vinegar.
– No toasted pumpkin seeds, although I am sure it would be great.
– I did a little less cumin since I knew my kids might not want too much heat.
Oh, and the sour cream was essential, in my opinion. 🙂
Really easy and rather quick for a weeknight overall.
All I can really say is “Ohhhh myyy……” I’m such a pumpkin fan, I can’t wait to try out some of these!! Thanks for compiling them all!
Yum! I heart pumpkin. The donuts sound fabulous! 🙂
laura txl says
If you want to try something pumpkin out of the baked goods category without going too creamy or soup like, this casserole is awesome. It sounds a little strange, but I know at least 5 families who have made it now who said everyone in their house loved it, men women and children alike.
1lbs Italian sausage
1 med onion, chopped
6-8 leaves of fresh sage or 1 tsp of dried sage
2 tbsp of chopped fresh parsley or 1 tsp of dried parsley
3 cups of cooked pumpkin (or 1 large can canned)
4 oz box of frozen spinach, thawed and drained
1 – 1.5 medium apple, cored & chopped
1.5 cups shredded cheese (I used cheddar, then topped with jack)
1 tsp of pumpkin pie spice
1/4 tsp of cayenne pepper
salt & pepper to taste
Preheat oven to 350* and spray oil a 9×9 casserole dish.
Brown onions and sausage in a tad of oil. Add sage, parsley, cayenne & pumpkin pie spice. And cook for a few mins. Drain excess oil. Combine above mixture with pumpkin, apple, spinach, salt & pepper and 2/3 of the cheese. Put in a casserole pan, or 13×9 baking dish. Bake for 30 mins. Add remainder of cheese on top & bake for 15-20 mins