There is just something about the Fall season that puts everyone in the baking mood. However, despite this enthusiasm for baking, there is always the worry when trying out a new recipe that it won’t be as delicious as the home-baked goods grandma used to make. Luckily, I have done the research and have found the recipes that will not only remind you of grandma’s old recipes but will also knock yours and grandma’s socks right off! These recipes are easy to make, delicious, and are pumpkin-inspired to especially get you into the Fall spirit – make even the picky-pumpkin eaters go back for seconds with these delicious pumpkin recipes!
This recipe is easy to whip up, but with how good it takes you would never know it! It takes 10 minutes of prep time in the kitchen and an additional hour to bake and then you have yourself a wonderful treat everyone will love at any time of day. Enjoy this chocolate-chip banana bread in the morning with a cup of coffee or at night with a scoop of vanilla icecream! For this recipe, add 15 oz of canned pumpkin, 2 large eggs, 1 cup brown sugar, 1/2 cup granulated sugar, and 1/2 cup canola oil into a large bowl and mix with a whisk until smooth. Then, add the dry ingredients consisting of 1 2/3 cups all-purpose flour, 2 tsp pumpkin pie spice, 1/2 tsp baking powder, 1 tsp baking soda, and 3/4 tsp salt into the mixture and gently fold using a spatula until completely combined. Finally, add 1 cup chocolate chips (or more if you are chocolate lover) into the bowl and fold into the mixture until the chocolate is evenly distributed. The type of chocolate chips I would recommend is semi-sweet since it provides a richness that adds to the fullness of the flavor, but milk chocolate or dark chocolate will do too! To finish up this recipe, all you need to do is pour the mixture into a loaf pan that has been sprayed with a non-stick spray and place it into the oven for 60-70 minutes at 350 degrees. Let cool for 10 minutes and add salted butter for added flavor dimension. If you need to reheat this treat, just pop it into the microwave for 10 seconds! Perfect for chocolate lovers and feeds 12.
If you have a sweet tooth that can never seem to get satiated, I have just the recipe for you! The pumpkin earthquake cake involves 15 minutes of prep and 45 minutes of baking time (aka waiting time), so in merely an hour you have a mouth-watering dessert for the whole family. Simply preheat the oven to 350 °F, then spray a 9×13 pan with a non-stick spray and sprinkle sweetened coconut flakes at the bottom of the pan (optional). Take a separate bowl and mix together yellow cake-box mix, 4 eggs, 1 cup pumpkin puree, and 1 tbsp pumpkin pie spice until smooth. If you are using a KitchenAid, I suggest mixing it on low for 30 seconds and increasing the mixer speed to medium for 2 minutes. Pour the mixture into the 9×13 pan and set it aside. Take a saucepan and place 8 oz of cream cheese and 1/2 cup of butter into then place it over medium-low heat whilst stirring. Once it looks thoroughly mixed, remove from heat and immediately whisk in 4 cups of powdered sugar. Drizzle the mixture on top of the 9×13 pan, add in 1/2 a cup of your favorite type of chocolate chips, then place into the oven for 45 minutes and let cool for 30. There you have it – the perfect pumpkin cake for the season! Serve with a generous scoop of icecream and nice caramel drizzle for an even bigger lasting impression!
Wondering what the best fall pumpkin cookie recipe is? Well, look no further because this pumpkin snickerdoodle cookie recipe is the answer to your prayers! In simply 25 minutes, you will have 24 ready-to-eat treats that are a fun spin on a classic favorite. To start, preheat the oven to 350°F and line two cookie sheets with parchment paper or spray with non-stick spray. Add 3/4 cup unsalted butter, and 3/4 cup granulated sugar and mix until smooth. Toss in 1 large egg and 1 tbsp vanilla extract and stir, then mix in 1/2 tsp baking soda, 1/2 tsp cream of tartar, 1 tsp pumpkin pie spice, and 1/2 tsp salt. The final ingredient to stir into the mixture is 2 cups all-purpose flour and boom – the homemade cookie dough concoction is complete! After that take a separate bowl and put 1/3 cup granulated sugar and 2 tsp pumpkin pie spice. Take 2 tbsp sized cookie dough balls and roll them into the sugar and pumpkin spice mixture, place them on to the cookie sheet, and bake for roughly 10 minutes (or until the bottom of the cookie begins to get golden). Cool for 5 minutes then serve!
A list of pumpkin recipes would hardly be grandma-approved if it did not include a people-pleasing pumpkin pie recipe! Baking a pie can seem intimidating, but it can actually be really simple to make. Although the process takes some time, most of it is spent waiting around since the preparation is truly effortless even for those who are beginner bakers. Preheat the oven to 425°F, roll out a store-bought pie crust of choice onto a pie pan, poke the bottom with the fork until an even amount of perforations are made throughout the crust, and crimp the edges of the crust with your fingers. In a bowl, add 2 cups fresh or canned pumpkin puree and 14 oz sweetened condensed milk and mix until smooth. Then add 2 large eggs, 1 tbsp vanilla extract, 1 tsp pumpkin pie spice, and 1/2 cup brown sugar into the mixture and whisk until thoroughly combined. Pour the contents of the bowl onto the pie crust, place it into the oven, wait for 15 minutes, reduce the temperature of the oven to 350°F, bake for 40 minutes, and then remove the pie from the oven when the center ceases to wiggle. Once cool, you will have the perfect fall favorite that grandma will be sure to love.
Usually, when you hear the word “pumpkin” you associate it with a sweet dish and not a savory one but with this recipe just might change that for you. Alfredo is a meal that most people enjoy. It is hardy, appetizing, and a steeple comfort-food. The downside to alfredo is that it isn’t the healthiest, but luckily this recipe allows the fat content of the dish to go down while retaining all of its widely-acclaimed flavors. In fact, some even claim that the addition of pumpkin makes the dish more flavorful! This fun spin on a well-known Italian pasta dish is sure to be the new family favorite. All you need to do is bring a stockpot of water to a boil, add a tsp of salt, then add 1 pound fettuccine until it is al dente. Scoop out 1 cup of the pasta water and set it aside. While the noodles are cooking in the pot, take a saucepan, place it over medium-high heat, melt 6 tbsp of butter in it, then stir in 2 minced garlic cloves for approximately 1 minute. Take an extra precaution during this step as to not burn it. Add in 2/3 cup half and half, 1/2 cup grated parmesan cheese, 1 cup pumpkin puree, and 1/8 tsp nutmeg and stir until the cheese is completely melted. Pour in the reserved cup of pasta water in 1/4 cup increments until the sauce is the desired thickness. The more pasta water you add, the thinner the sauce becomes. Lastly, drain the pasta, add the sauce, and cook over medium-high heat until the sauce is smooth and the pasta is covered evenly. This process is quick and should take only a minute. After that, the pasta is ready to serve! Feel free to garnish with parsley or more grated Parmesan depending on your taste (and love of cheese).
For those who want to enjoy the taste of a traditional pumpkin pie but want to opt for a lighter version or a good finger-food alternative for your guests, this recipe is just for you. This pumpkin pie dip can be prepared and ready to serve in less than 5 minutes! Simply mix together 1 can of pumpkin puree, 1 small box of vanilla instant pudding, 1 8 oz container of whipped topping, 1 tbsp pumpkin pie spice, and a few swishes of cinnamon and you’re done. Some fun dipping options are graham crackers, nilla wafers, apples, or ginger snaps. Impress grandma with this light treat this upcoming Fall season!
Who doesn’t love french toast? Even more pressing, who doesn’t love the Fall season? There is only one way to make two beloved things better, and that is by combining them. Imagine the smell of warm, sweet, pumpkin french toast being made on a rainy Sunday morning. I couldn’t picture a better start to the day. This delicious fall breakfast recipe is super easy to make. Take a non-stick skillet (or regular skillet sprayed with non-stick spray) and place it over medium heat, melting a bit of butter onto it. Grab a rectangular baking dish and combine 4 eggs, 2/3 cup of milk, 1/2 cup pumpkin puree, 1 1/2 tsp vanilla extract, 1 tsp ground cinnamon, and 1 tsp pumpkin pie spice. Dip both sides of your Texas toast or French bread into the mixture and plop it onto the skillet. Cook on each side until golden brown. The next step is to prepare and place some pumpkin butter on top of your pumpkin french toast for an added kick of fall-flavor. To make the pumpkin butter, beat 1/2 a cup of softened butter until fluffy, then add in 1/3 cup pumpkin puree, 3 tbsp maple syrup, 1 tsp vanilla extract, 1/2 tsp cinnamon, and 1/2 tsp pumpkin pie spice and continue to beat until thoroughly mixed together. Place this mixture atop your french toast and you are in for the best fall breakfast ever guaranteed!
Last but certainly not least is this easy, vegan pumpkin recipe that can be whipped up in only 30 minutes. This soup is not only good on your tastebuds, but it is also good on your body as well since it is a healthier dinner option. Jam-packed with flavor, this warm, creamy soup is sure to become a go-to fall comfort food. In a large pot, heat 1 tbsp of olive oil over medium heat. Add in 1 large diced onion and 4-6 cloves of minced garlic and saute it for 5 minutes. Throw in 1-2 tsp of chopped thyme and a pinch of red pepper flakes, salt, and pepper and stir while cooking for 1 roughly 1 minute. Mix in 4-5 pounds of baking pumpkin, 1 cup dried red lentils, and 6 cups broth or water, bring it to a boil, cover it and let simmer at a calm boil for 20 minutes. When the pumpkin and lentils are soft, the soup is ready to be removed from the heat and pureed in a blender once allowed to cool. The length of the puree process is dependent on how chunky you want the soup. If you want it less chunky then simply blend it for a longer period of time. Once the desired consistency is reached, pour the soup into separate bowls, stir in a bit of parsley, and garnish it with either pumpkin seeds, red pepper flakes, more parsley, or simply enjoy it as is.
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