5 Pumpkin Recipes You Must Try This Fall

With fall fully underway and Halloween right around the corner, there is no better time to make some pumpkin recipes to get you in the spirit! If you can get your hands on a kitchen, baking with friends is one of my favorite weekend or night-time activities. And the best part is, you’ll have an amazing sweet treat afterwards! I have picked my top five favorite recipes that are a quick and delicious way to celebrate fall. 

1. Pumpkin Pie Overnight Oats by Mimi’s Meals

@mimismeals , https://www.mimismeals.org/post/pumpkin-pie-overnight-oats

I have made this Pumpkin Pie Overnight Oats many times and let me tell you, it will get you out of bed in the morning! It is definitely a fall staple for me. It is so easy to prepare and so delicious.

Ingredients: 

½ cup oats

½ cup almond milk

3 spoonfuls of yogurt (I like to use Greek yogurt!)

1 TBSP chia seeds

2 chopped dates

1 tsp pumpkin pie spice

2 tbsp pumpkin puree

1 tsp coconut sugar

1 tsp maple syrup 

Directions: 

Mix all together in a jar and store overnight in the fridge!

2. Pumpkin Bread by Delish

@delish , https://www.delish.com/cooking/recipe-ideas/a21581148/best-pumpkin-bread-recipe/ 

I am a firm believer that you can never have enough pumpkin bread. Something about the smell in the kitchen when it’s baking and how moist and soft it is when it melts in your mouth always tastes and feels comforting. 

Ingredients: 

2 cups all-purpose flour

1 tsp. cinnamon 

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. kosher salt

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1/2 cup (1 stick) butter, melted

1 1/4 cup granulated sugar

1 cup pumpkin puree

1/4 cup sour cream (or Greek yogurt!)

2 large eggs

1 tsp. pure vanilla extract

Cinnamon-sugar, for sprinkling (optional)

Directions: 

Preheat the oven to 350°. Line an 8“-x-4” loaf pan with parchment paper then grease with cooking spray (or softened butter). In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, ginger, nutmeg, and salt. In a separate large bowl using a hand mixer, beat melted butter, sugar, pumpkin puree, sour cream, eggs, and vanilla. Gradually add dry ingredients to wet ingredients until just combined. Transfer batter to prepared pan then sprinkle with cinnamon-sugar, if using. Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes to 1 hour.

3. Pumpkin Chiffron Pie by Bon Appetit

@bonappetitmag, https://www.bonappetit.com/recipe/pumpkin-chiffon-pie

Whether hosting an early Friendsgiving with dorm mates or just wanting a weekend pick-me-up, a Pumpkin Pie is always the right move! My family makes this Pumpkin Pie every Thanksgiving and I can tell you, without fail, I always come back for thirds. 

Ingredients: 

Crust: 

2 graham crackers

2 tbsp. sugar

¼ tsp. salt

6 tbsp. unsalted, melted, slightly cooled butter

Filling and Assembly: 

1 envelope of unflavored gelatin (2 ½ tsp.)

1 tsp. ground cinnamon

¼ tsp. ground nutmeg

¾ cup sugar, plus another 2 tbsp sugar (divided)

¾ tsp. kosher salt

3 large egg yolks

¾ cup whole milk

1 ¼ cups unsweetened pumpkin puree

3 large egg whites

¾ cup heavy cream 

¼ cup sour cream 

Directions: 

Crust: 

Preheat the oven to 325°. Pulse graham crackers in a food processor until broken down into fine crumbs (you should have about 2 cups). Set aside 2 Tbsp. graham cracker crumbs for serving. Add sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand. Transfer to a 9½”-diameter deep pie dish. Using a measuring cup, press crumbs firmly onto the bottom and up sides of the dish. Bake the crust until fragrant and edges just start to take on color, 20–25 minutes. Transfer to a wire rack and let cool.

Filling and Assembly: 

Stir gelatin, cinnamon, nutmeg, a scant ½ cup sugar, and ½ tsp. salt in a small saucepan. Whisk egg yolks and milk in a small bowl to combine, then whisk into sugar mixture. Cook over medium heat, stirring frequently, until mixture begins to thicken and coats the back of a spoon (but do not let it boil), about 5 minutes. Stir in pumpkin purée and remove from heat. Transfer to a large bowl and chill until cool, about 10 minutes. Meanwhile, using an electric mixer on medium-high speed, beat egg whites in a large bowl until soft peaks form. With the motor running, gradually add a scant ¼ cup sugar and continue to beat until stiff peaks form, 5–7 minutes. Mix one-third of egg white mixture into chilled pumpkin mixture until smooth. Gently fold remaining egg white mixture into pumpkin mixture in 2 additions until incorporated, but don’t overmix. Pour filling into graham cracker crust; smooth top. Cover and chill overnight. Vigorously whisk cream in a large bowl until medium peaks form. Fold in sour cream and remaining 2 Tbsp. sugar and ¼ tsp. salt just to combine. If the cream looks like it could use another whisk or two to hold medium peaks, give it a whisk until it reaches the desired consistency. Using a large spoon, dollop a generous amount of whipped cream in the center of pie. Sprinkle with reserved graham cracker crumbs. Slice and serve with any remaining whipped cream alongside.

4. Pumpkin Spice Cupcakes by Sally’s Baking Addiction

@sallysbakeblog, https://sallysbakingaddiction.com/pumpkin-cupcakes-with-cream-cheese-frosting/

I feel like everywhere I go these days pumpkin spice is being talked about. If you’re like so many others and count down the days until pumpkin spice is on the coffee menu and have a sweet tooth, this recipe is for you! 

Ingredients: 

Cupcakes:

1 cup all-purpose flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 tsp. cinnamon 

1 ½ tsp. pumpkin pie spice

½ cup vegetable oil 

2 large eggs

¾ cup packed brown sugar

1 cup canned pumpkin puree

1 tsp. pure vanilla extract 

Cream Cheese Frosting: 

8oz cream cheese block, softened to room temperature

½ cup unsalted butter, softened to room temperature 

3 cups confectioners’ sugar

1 tsp. pure vanilla extract

1/8 tsp. salt

Directions: 

Preheat the oven to 350 degrees F. line a 12-cup muffin pan with cupcake liners. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Pour/ spoon the batter into the liners- fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 mins or until a toothpick comes out clean. Allow cupcakes to cool completely before frosting. Make the frosting: in a large bowl using a mixer beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla and salt. Beat on low speed for 30 seconds then switch to high speed for 2 minutes. 

5. Healthy Pumpkin Granola Bars by Amy’s Healthy Baking

@amyshealthybaking, https://amyshealthybaking.com/blog/2018/10/21/healthy-pumpkin-chocolate-chip-granola-bar-bites/

If you want an on-the-go snack and are craving some pumpkin, these granola bars are the perfect solution. You can keep them in your backpack and enjoy one on your way to or from class or in the library. They’re quick, easy and super healthy! 

Ingredients: 

1 ½ cups crisp brown rice cereal 

1 cup old-fashioned oats 

1 tsp ground cinnamon

¼ tsp ground allspice 

¼ tsp ground nutmeg 

¼ tsp ground cloves

¼ tsp ground ginger 

2 large egg whites, room temperature

¼ cup pumpkin puree room temperature (not pumpkin pie mix!)

3 tbsp pure maple syrup

½ tsp salt

2 ½ tbsp mini chocolate chips

Directions: 

Preheat the oven to 300°F, and coat an 8”-square pan with nonstick cooking spray. In a medium bowl, stir together the rice cereal, oats, cinnamon, allspice, nutmeg, cloves, and ginger. In a separate bowl, whisk the egg whites. Stir in the pumpkin, maple syrup, and salt, mixing until thoroughly combined. Stir in the rice cereal mixture. Gently fold in 2 tablespoons of miniature chocolate chips. Gently press the mixture into the prepared pan using a spatula, and gently press the remaining chocolate chips into the top. Bake at 300°F for 12-15 minutes or until the center feels firm to the touch. Cool completely to room temperature in the pan before slicing into squares.