Many great things come along in the fall: cute fashion trends, beautiful foliage, football games, and my personal favorite — pumpkins! The wonderful thing about pumpkins is that they’re so dynamic. You can carve your favorite TV characters out of them, fill your house with pumpkin candles and décor, and of course, you can whip up delectable pumpkin desserts or drinks that will make your taste buds go nuts. So to all you pumpkin-lovers out there, get out your aprons! Here’s a list of mouth-watering recipes you must try this fall!
Pumpkin Nutella Cookie Bars
Pumpkin AND Nutella? Sounds like Heaven to me! Recipe here.
Ingredients:
1/2 cup unsalted butter, melted
1/3 cup pumpkin puree
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 egg yolk
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
3/4 cup Nutella (or other chocolate spread)
Instructions:
1. Get out a 9×9 pan with foil and cooking spray. Preheat oven to 350°F.
2. Mix butter, pumpkin puree, and both sugars in a bowl until smooth (30 seconds). Add in egg yolk, baking soda, salt, spices, and vanilla. Mix in flour until batter is smooth and soft.
3. Sticky batter? Spray your hands with cooking spray! Press half the batter in the bottom of the pan into a thin layer. Bake for 8 minutes.
4. Put Nutella in a microwave safe bowl. Heat for just a few seconds until pourable. Evenly distribute the Nutella on top of partially baked crust. Spread carefully. Do not rip/tear the cookie bars. Scoop tablespoons of batter over the top and carefully spread with your fingers (this won’t be a smooth layer).
5. Bake an additional 17-20 minutes until the top is no longer glossy and the edges are golden brown. Cool completely before slicing.
6. Store in an airtight container for up to three days or freeze for up to one month.
Pumpkin Spice Latte
Obsessed with the Starbucks version but don’t feel like making the trip? Now you can make a delicious copycat in the comfort of your own home! Recipe here.
Ingredients:
Latte:
½ cup black coffee
¾ cup whole milk
2-3 tbsp pumpkin puree (fresh or canned)
3 tbsp pure maple syrup
½ tsp pumpkin pie spice
½ tsp pure vanilla extract
Whipped Topping:
¼ cup heavy cream
1 tsp pure vanilla extract
1 tbsp honey or maple syrup
Instructions:
1. Brew coffee.
2. On medium heat, warm the milk, maple syrup, pumpkin pie spice, and pumpkin in a small saucepan. Whisk the ingredients until the milk begins to bubble on the sides. Turn off the heat and add the vanilla extract.
3. Pour the warm milk in a large bowl or work in the saucepan. Use an immersion blender to create the milk froth. No blender? Vigorously whisk the milk in the saucepan as the bubbles begin to form- with the heat on.
4. Pour the milk into a large coffee mug. Add the coffee.
5. Whipped topping: In a mixer (hand or stand) whip the cream, vanilla, and honey/maple syrup for two minutes, until the mixture forms whipped cream.
6. Spoon the whipped cream over the top of the pumpkin spice latte. Sprinkle with additional pumpkin pie spice.
Pumpkin Spice Donut Holes:
Pair your homemade pumpkin spice latte with these delicious donut holes! What a combination! Recipe here.
Ingredients: (recipe makes 40)
1 3/4 cups of all purpose flour
2 tsp of baking powder
1/2 tsp of salt
3/4 tsp of cinnamon
1/2 tsp of nutmeg
1/2 tsp of pumpkin spice
1/2 cup of vegetable oil
1/2 cup of packed brown sugar
1 egg
1/2 tsp of vanilla extract
1/2 a can of pumpkin puree (about 6 oz.)
1/2 cup milk
Donut coating:
1/2 cup sugar
2 tbsp cinnamon
1/2 a stick of unsalted butter
Instructions:
1. Preheat oven to 350 degrees.
2. Whisk together flour, baking powder, salt, cinnamon, nutmeg, and pumpkin spice.
3. In a separate bowl: mix pumpkin, vegetable oil, brown sugar, egg, milk, and vanilla extract.
4. Mix together all ingredients to create your dough.
5. In a well-greased donut/mini muffin maker pan spoon in the batter evenly.
6. Bake 10-12 minutes. (Insert toothpick to check if done)
7. Cool for two minutes. Feel free to carefully remold donuts while warm.
8. Coating: Melt butter. In a separate bowl, mix cinnamon and sugar. Dip the donut holes in the butter and then roll around in the cinnamon sugar mixture.
Pumpkin Pie Ice Cream:
Enjoy this beauty with just about anything – it’s incredible how much more satisfying dessert is a la mode. Recipe here.
Ingredients:
8 oz Heavy Whipping cream
14 oz Sweeteend Condensed Milk
3/4 cup Pumpkin Puree
1 tsp Pumpkin Pie Spice
1/2 tsp Vanilla
Instructions:
1. Whip the cream until stiff peaks form.
2. Gradually add condensed milk while continuing to beat.
3. Stir in the pumpkin, vanilla and spice.
4. Freeze for at least 4 hours.
Pumpkin Mac n Cheese
Okay, I admit, this sounds a little intimidating at first, but I mean, who isn’t obsessed with mac n cheese? Pumpkin adds a quirky twist to this classic dish. Definitely worth a try! Recipe here.
Ingredients: (recipe serves 4-5)
12 ounces cooked medium-sized pasta shells
1/4 cup unsalted butter (1/2 of 1 stick)
1/4 cup all-purpose flour
2 cups milk of your choice (original recipe uses Silk Cashew Milk)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon dry ground mustard (optional)
1/4 teaspoon ground nutmeg (optional)
1 cup canned pumpkin puree (not pumpkin pie filling)
1 1/2 cups (about 6 ounces) extra-sharp cheddar cheese, grated (grate your own for optimal melting)
1/2 cup (about 2 ounces) parmesan cheese, finely grated
Instructions:
1. Cook pasta according to package directions. Drain and set aside.
2. Add the butter to large skillet. Heat over medium heat to melt.
3. Add the flour and whisk until the mixture turns light brown and bubbles for about one minute. Cook long enough to cook off the raw flour taste, but not so long it gets overly browned.
4. Slowly add the milk, whisking constantly. Smooth out any clumps.
5. Add the salt, pepper, garlic powder, optional dry mustard, optional nutmeg. Whisk.
6. Add the pumpkin puree.
7. Add the cheddar, parmesan, and whisk until melted and smooth.
8. Add the pasta and stir to evenly coat. If too thick for your liking, add a tiny amount of water or milk.
9. Serve immediately. Can keep airtight in the fridge for up to five days or in the freezer for four months. Reheat very gently for leftovers so the cheese doesn’t separate.
White Chocolate Pumpkin Truffles
Warning! Make at your own discretion — it’s going to be nearly impossible not to continuously pop these in your mouth like you’re eating M&Ms. Recipe here.
Ingredients:
⅔ cup finely grounded Speculoos cookies (or graham crackers)
⅓ cup pumpkin puree
2 oz white chocolate- melted
2 oz cream cheese-softened
¼ tsp cinnamon (or pumpkin spice)
5.5 oz white chocolate for coating
Instructions:
1. Mix cream cheese, pumpkin puree, cinnamon (or pumpkin pie spice) and melted white chocolate in a bowl. Stir in ground cookies and place in the fridge for half an hour.
2. Roll into 1-inch balls and place on parchment paper. Freeze for at least half an hour before coating with chocolate.
3. Melt white chocolate and drop each frozen ball in the melted chocolate one at a time. Using a fork, transfer them onto parchment paper. Place in the freezer for 10 more minutes, then enjoy!
Pumpkin Hummus with Cinnamon Sugar Tortilla Chips
I don’t know about you guys, but snacking on pita chips and regular old hummus is getting a little monotonous. Shake things up with this delectable pumpkin hummus recipe! The cinnamon sugar chips are to die for. Recipe here.
Ingredients:
Hummus Dip:
1 Cup Reduced-sodium Chickpeas, de-skinned (180g)
3/4 Cup Canned pumpkin
1/4 Cup Maple syrup
2 tsp Pumpkin pie spice
2 tsp Coconut oil, melted (plus additional for drizzling, if desired)
Cinnamon Sugar Tortilla Chips:
1 Whole wheat tortilla
1/2 Tbsp Coconut oil, melted
Truvia, for sprinkling
Cinnamon, for sprinkling
Instructions:
1. Preheat oven to 350 degrees. Grease a cookie sheet with melted coconut oil.
2. To de-skin the chickpeas, drain the chickpeas and spread them out on a paper towel. Gently squeeze each chickpea until the thin, papery skin comes off.
3. Add the chickpeas, pumpkin, maple syrup, pumpkin pie spice and 2 tsp of coconut oil into a small food processor and process until smooth. You may need to stop the processor and scrape down the sides occasionally.
4. Cut the tortilla into 8 triangles and lay on the prepared cookie sheet. Brush with 1/2 of the melted coconut oil and sprinkle with cinnamon and Truvia.
5. Bake for 8 minutes, or until lightly golden. Flip over the tortillas and brush with remaining oil. Sprinkle with more cinnamon and Truvia. Bake for another 7-8 minutes until the tortillas are a deep golden, brown. Allow the chips cool and Truvia to harden for crunchy chip effect.
6. Drizzle the hummus with additional melted coconut oil, if desired.
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