It just wouldn’t be fall without splashes of orange on the scene. Some may say “no” to pumpkin spice, though it is simply the amazing warm combo of cinnamon, nutmeg, cloves, allspice, and ginger, with no real pumpkin whatsoever! Maybe this year we can twist your arm a bit with some tempting recipes that will change the way you view the fruit of the season that has the nutrition of a vegetable. That’s right, the great pumpkin has many personalities and without it, autumn, Halloween, Thanksgiving, and even Christmas would be pretty bland.
So let’s let go and spice things up with a taste of the best in pumpkin recipes and get everyone to admit that this is where it’s at when it comes to a delicious addition to all sorts of delicacies…from sweet to savory and even drink options!
Pumpkin Snickerdoodle Cookies
Hide and sneak nutrition into a chewy cookie sprinkled with cinnamon and sugar! All kids love cookies and when they come back for more of this one, you can literally stand back and snicker, knowing it is packed with pumpkin power that’s good for them!
Ingredients
- 1 1/2 cups AP flour, spooned and leveled
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup canned pumpkin puree
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F
- In a medium mixing bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until mixed well.
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until well combined.
- Add the egg yolk, vanilla extract and pumpkin puree, mixing well.
- Add the dry and wet ingredients together and mix until just combined.
- Cover tightly and refrigerate for 30 minutes.
- Line two large baking sheets with parchment paper.
- In a small bowl, whisk together the 3 tablespoons of sugar and 1 teaspoon ground cinnamon.
- Remove the dough from the refrigerator.
- Scoop 2 rounded Tablespoons per cookie, roll into a ball and then roll in the sugar mixture.
- Place each cookie ball onto the prepared baking sheets, leaving approximately one inch of space between each.
- Bake for 10 to 13 minutes or until the cookies are set.
- Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack and cool completely.
- Store in an airtight container.
Pumpkin Cornbread
With chilly evenings upon us, this is the perfect side to go with all those comforting soups and stews…or by its delicious self! Hot, buttered comfort food at its fall finest!
Ingredients
- 1 cup flour
- 1 cup cornmeal
- 1 Tbsp baking powder
- 1 tsp salt
- 1/4 tsp freshly ground nutmeg
- 2 eggs
- 1 cup pumpkin purée
- 1/3 cup vegetable oil
- 1/3 cup buttermilk or plain milk
- 1/2 cup sour cream
Instructions
- Preheat oven to 375F
- Whisk the dry ingredients together in a small bowl.
- Whisk the wet ingredients together in a larger bowl, then add to the dry, stirring until just combined.
- Pour mixture into a buttered 9-inch springform pan or a one-layer cake pan, spreading out evenly.
- Bake for 30-35 minutes until lightly brown and a toothpick inserted in the center comes out clean.
- Cool slightly in the pan, then remove and serve warm and buttered. It can be cut while in the pan as well.
Pumpkin Pie Milkshake
With the best fall recipes engulfing your kitchen, you have to wash them down, right? What better option than making a summertime treat fall into an autumn beverage that everyone will love?
Ingredients
- 2 cups vanilla ice cream
- 1 cup milk
- 1/2 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1/4 cup graham cracker crumbs
Instructions
- In a blender, combine the ice cream, milk, pumpkin puree, and pumpkin pie spice.
- Blend until smooth.
- Stir in the graham cracker crumbs with a spatula.
- Pour into glasses and top with your favorite garnish such as whipped cream, graham cracker crumbles, cinnamon etc.
Bonus Recipe: Pumpkin Cream Cold Foam (Starbucks Copycat)
Speaking of toppings, any fall drink or treat will stand out with this copycat version of Starbucks Pumpkin Cream Cold Foam! And you know, you really can’t talk about pumpkin spice without talking about Starbucks!
Ingredients
- 1 cup heavy whipping cream
- 1/2 cup sweetened condensed milk
- 2 teaspoons vanilla extract
- 3 Tablespoons pumpkin puree
- 2 teaspoons pumpkin pie spice
Instructions
- Whisk together the whipping cream, sweetened condensed milk, and vanilla.
- Whisk in the pumpkin puree and pumpkin pie spice until smooth.
- Cover and place in refrigerator until ready to use.
- Use for topping iced coffees, milkshakes, and anything you desire…it’s that good!
- Sprinkle with additional spices, if desired.