Pumpkin season is in full swing and I’ve enjoyed whipping up some pumpkin recipes on slow weekend mornings. You can use canned pumpkin or even try pureeing your own fresh pumpkin.
5 Pumpkin Recipes to Try This Fall
DIY Pumpkin Creamer – for cool fall mornings at home.
- 2 tsp Pumpkin Pie Spice
- 1/4 cup of Pumpkin (canned or fresh puree)
- 4 tbsp tightly packed brown sugar
- 2 cups of half and half
- 1 tsp of vanilla
In a pot toast 2 teaspoons of pumpkin pie spice on medium heat for 1 minute. Add 1/4 cup of pumpkin and 4 tbsp brown sugar, and stir well, once the sugar has melted turn off the heat and add 2 cups of half and half. Add 1 tsp of vanilla extract and combine. Store in a mason jar in the refrigerator for up to 3 weeks. Enjoy!
Easy Pumpkin Pancakes – to eat with your pumpkin cream coffee
- 2 cups pancake mix
- 1 tsp pumpkin pie spice
- 2/3 cup canned (or fresh) pumpkin puree
- 1/2 tbsp of vanilla extract
- 1 1/2 cups of water
In a medium bowl whisk together pancake mix, pumpkin puree, pumpkin pie spice, vanilla, and water. Prep a griddle or a pan with cooking spray or prep with butter. take 1/4 cup of batter and pour on griddle/pan, cook for 2-3 minutes or until pancake is bubbly on each side.
- Bonus add pure maple syrup to butter and stir. Add some cinnamon and/or pumpkin pie spice for a festive pancake topper.
2 Ingredient Pumpkin Muffins – I make these every Fall. Easy and delicious!
- 1 can of Pumpkin Puree
- 1 box of Spiced Cake Mix
- Topper of choice (cream cheese icing, pumpkin seeds, maple butter from pancake recipe, etc)
Thats right! Nothing else is needed!
Preheat oven to 375* Blend the can of pumpkin into the Spice cake mix thoroughly. Use liners for muffin tins or spray with nonstick cooking spray. Divide batter evenly among 12 standard muffin cups. Cook for 18-20 minutes on 375. Allow to cool and then use your favorite toppings!
Soft Pumpkin Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 cup butter softened
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup of pumpkin puree
- 1 egg
- 1 1/2 cups of chocolate chips (or as needed)
Preheat oven to 375* combine flour, baking soda, baking powder, salt, and pumpkin pie spice in a bowl and set aside. In a large bowl cream together the butter, brown sugar, white sugar, and vanilla with a mixer then add egg and pumpkin and mix well. Slowly add the dry mixture to the creamed mixture and then add the chocolate chips. Use a 1 1/2 tablespoon scoop to drop onto an ungreased cookie sheet and refrigerate for 15 minutes. Press cookies down lightly and then bake for ~15 minutes.
Roasted Pumpkin Seeds
After carving your pumpkin set aside seeds for cleaning. Wash off pumpkin pulp as best as you can and lay seeds out to dry. You may pat the seeds with paper towels to speed up the process. Once the seeds are dry, pre-heat oven to 350* Season your pumpkin seeds as desired. I love to play with seasonings here. Usually, I’ll spritz with olive oil before seasoning. I enjoy a regularly salted roasted pumpkin seed but one year we made lemon pepper pumpkin seeds, and pumpkin spice with sugar, you can do a garlic powder, paprika, salt, and pepper mixture. The sky is the limit, so have fun with these!
Do you have any pumpkin recipes to add? Let us know in the comments below!
