Pumpkin recipes to celebrate fall? Yes, please! We made you a list of 10 pumpkin recipes that’ll get you in the mood for fall food.
Pumpkin recipes are all the rage come autumn, and these blondies will fit right in with the pumpkin season. Ingredients needed for one of the best pumpkin recipes include 2 1/2 cups of flour, 1 tbsp of pumpkin spice, 1 1/2 tsp of baking soda, 1 tsp of salt, 1 cup of unsalted butter, 1 3/4 cups of sugar, 1 large egg, 1 1/2 cups of pumpkin puree, 2 tbsp of vanilla, and 1 1/2 cups of chocolate chips. Preheat the oven to 350-degrees, and spray non-stick spray onto a pan (we suggest 9×13) and set it aside. Then in a large bowl, stir flour, pumpkin pie spice, baking soda, and salt. In a separate bowl, combine the butter and sugar, mixing until fluffy. Mix in the egg, pumpkin puree, and vanilla until well-blended. Lastly, fold in the chocolate chips and pour the mixture into the pan. Bake the blondies for 35 to 40 minutes and then allow them to cool for 20. Then dive in!
Pumpkin cheesecake is always a crowd-pleaser, and this one just so happens to require no baking, so it’s a win-win. For the crust, you will need 30 graham crackers, 5 tbsp of melted butter, and 2 tbsp of sugar. For the filling, you’ll need 16 oz of softened cream cheese, 1/2 cup of sugar, 1/2 cup of brown sugar, 15 oz of pumpkin puree, 1 tsp of vanilla, 1 tbsp of pumpkin pie spice, and 16 oz of heavy whipping cream. To start, crush the graham cracker in a food processor, then add in the melted butter and sugar. Press the crust against a pan evenly. Then put the crust in the fridge for 30 minutes. Mix the cream cheese, brown sugar, and sugar in a bowl until it’s creamy. Then add in the pumpkin, vanilla, and pumpkin spice. Mix until it’s blended nicely. Whip the heavy whipping cream until stiff peaks start to form. Pour the pumpkin mixture into the whipped cream and then spread it out on the crust. Place the cheesecake in the fridge again for 2-3 hours. Serve this delicious cheesecake and immediately become everyone’s favorite person.
The pumpkin spice latte is the pumpkin recipe to end all pumpkin recipes. These specialty coffees can be good but often have too many artificial flavors. If you want a sip of fall, follow this recipe for a healthy natural way to spice up your day. You’ll need 8 oz of brewed coffee (or 1-2 shots of espresso), 1/2 cup vanilla almond milk, 3 tbsp of pumpkin puree, 1/2 tsp of pumpkin pie spice, 1/2 tsp of vanilla, 2 tsp of maple syrup, and a pinch of cinnamon. Mix in a cup or saucepan the almond milk and pumpkin with a frother or blender. Cook on medium heat on a stovetop or microwave for 30 seconds. Once removed from heat, stir in vanilla, spices, and maple syrup. Pour into a cup and use the frother to foam the milk. The other option is blending the mixture in a blender for 30 seconds or until foamy. Pour the brewed coffee into a mug and pour the frothed milk over it. Top it with cinnamon (and/or a cinnamon stick, if you’re feeling fancy) and enjoy your morning.
Pumpkin bread is always good to have on hand during the fall season. This recipe doesn’t call for too many ingredients and tastes like heaven. You’ll need 3 1/3 cup of flour, 3 cups of sugar, 2 tsp of baking soda, 1 1/2 tsp of salt, 1 tsp of ground cinnamon, 1 tsp of ground nutmeg, 1 15 oz can of pumpkin, 1 cup of vegetable oil ( or applesauce), 4 eggs, and 2/3 cup of water. Preheat the oven to 350-degrees and prepare your pan with non-stick spray. We suggest 2 5x9x3 pans. Then, in a large mixing bowl, combine water, pumpkin, oil (or applesauce), and eggs. Then mix in the dry ingredients until smooth. Pour concoction into the pans and bake for an hour or an hour and 5 minutes. When you get the bread out of the oven, allow it to cool for around 10 minutes. And that’s a simple recipe to get you a delicious fall loaf.
These pumpkin pancakes are the perfect way to start your day in the fall. These fluffy cakes require 2 cups of flour, 1 tbsp of baking powder, 1/4 cup of sugar, 2 tbsp of brown sugar, 2 tsp of pumpkin pie spice, 1 tsp of cinnamon, 1/2 tsp of salt, 1 1/2 cups of milk (whatever your preference), 1 cup of pumpkin puree, 2 large eggs, and 1 tbsp of oil. To begin, mix all the dry ingredients in a large mixing bowl (the dry ingredients were in the beginning of the ingredient list) and whisk the wet ingredients in a separate bowl. Pour the wet ingredients over the dry and mix until just combined. Don’t overmix this, lightly stir with a wooden spoon no more than 10 times. This will prevent too-dense pancakes. Heat on a griddle or stovetop on medium high. Warm this breakfast up until they are golden and then flip. Serve hot with some syrup and savor the morning with one of the best pumpkin recipes.
This frozen treat tastes like fall and sweet pumpkin pie. This very simple recipe only calls for 5 ingredients and takes very little effort. You’ll need an 8 oz can of whipping cream, 14 oz of sweetened condensed milk, 3/4 cup of pumpkin puree, 1 tsp of pumpkin pie spice, and 1/2 tsp of vanilla. Whip the cream until stiff peaks form. Then, gradually add condensed milk while continuing the beat the cream. Finally, stir in the spice, vanilla, and pumpkin. Freeze for around 4 hours and then you have pumpkin ice cream ready for that scary movie marathon you’ve been planning.
One of the simplest pumpkin recipes, pumpkin angel food cake is delightfully fluffy and easy to make. You’ll need angel food cake mix and the ingredient the mix calls for, canned pumpkin, vanilla, cinnamon, nutmeg, cloves, and ginger. Start by preheating the oven and preparing the pan. Prepare the angel food cake mix by the way the box instructs. In another bowl, combine the remaining ingredients. Carefully fold the cake batter into the pumpkin concoction. Then pour into the angel food cake pan. Bake for 38-45 minutes or until the cake is golden brown. When you remove the cake from the oven, place the pan on top of a glass bottle and let the cake cool for one hour. Enjoy with some whipped cream and cinnamon on top.
Chocolate and pumpkin? A true fall treat. To make these muffins start by preheating your oven to 375 degrees and preparing a muffin tin with cupcake liners. Mix 15 oz of pumpkin puree, 2 eggs, 1/2 cup of melted butter, and a tbsp of milk in a bowl until well combined. In another bowl, whisk 1 3/4 cups of flour, 1/2 tsp of baking powder, 1 tsp of baking soda, 1/2 tsp of salt, 1 cup of sugar, 1/2 cup of brown sugar, and 2 tsp of pumpkin pie spice. Then add in the chocolate chips. Pour batter into the muffin tin and bake for 22-23 minutes. Then it’s time to enjoy all your hard work.
Ready for something on the healthier side and just as delicious as pie? Welcome pumpkin pie overnight oats into your life. A treat that will take 5 minutes to make. Combine 1/2 cup of rolled oats, 1/2 cup of vanilla almond milk (or whatever preference of milk), 2 tbsp of pumpkin puree, 1 tsp of chia seeds, 2-3 maple syrup, 1/2 tsp of cinnamon, 1/4 tsp of pumpkin spice, 1/2 tsp of vanilla extract, and a pinch of salt. Make sure these are stirred well and chill in the refrigerator for a minimum of 4 hours (probably overnight like the name). Enjoy them warmed up or cold! It’s that easy!
In addition to all these sweet pumpkin recipes, we thought there should be a savory option. Pumpkin Alfredo is a meal before all your desserts. For this recipe, you’ll need a pound of fettuccine, 6 tbsp of butter, 2 cloves of garlic minced, 1 cup of pumpkin puree, 1/8 tsp of nutmeg, 2/3 cup of grated Parmesan cheese, 2/3 cup of half & half, 1 tbsp of parsley. Cook the noodles in boiling water. While cooking the noodles, melt butter over medium low heat. Stir in garlic and cook for around a minute. Stir in half & half, Parmesan, pumpkin, and nutmeg. Mix until combined and stir until the sauce is heated through. Then, stir in some pasta water until the sauce reaches the desired consistency. Add the pasta and cook until the sauce is smooth and the pasta is well coated (1-2 minutes). Garnish with parsley and enjoy. Dinner is served!
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