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4 Pumpkin Recipes To Get Your Fall On

This article is written by a student writer from the Her Campus at UCSB chapter.

With fall’s arrival, it’s hard to resist the pumpkin craze.  As soon as September hits, it seems like every food in the grocery store has turned pumpkin spice.  All you can do is embrace the pumpkin and join in on the fun!  I’ve scoured the internet and found the best pumpkin recipes to make and eat this fall.  Here are four pumpkin recipes to try as the weather turns crispier in the next few months:

1.     Starbucks Pumpkin scones (Food.com)

You don’t have to go all the way to Starbucks to eat one of these yummy scones!

Ingredients

Scones:

2 cups flour

7 tablespoons sugar

½ cup canned pumpkin

1 large egg

6 tablespoons cold butter

3 tablespoons half-and-half

1 tablespoon baking powder

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

¼ teaspoon ground ginger

Sugar Glaze:

1 cup powdered sugar

2 tablespoons whole milk

1 tablespoon powdered sugar

Spiced Glaze:

1 cup powdered sugar

3 tablespoons powdered sugar

2 tablespoons whole milk

¼ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 pinch ginger

1 pinch ground cloves

Directions

Preheat the oven to 425 degrees.  Stir the dry ingredients together. Cut butter into the dry ingredients until the mixture is crumbly.  Whisk the wet ingredients in a separate bowl.  Then mix the wet ingredients with the dry ingredients.  Flatten out the dough onto a floured surface until it is about 1 inch thick.  Slice the dough twice through the width, and then cut those slices diagonally to make 6 triangular slices of dough.  Place on lightly oiled bake sheet and bake for 14-16 minutes until light brown.  Cool.

Plain glaze:

Mix the powdered sugar and milk together until smooth. Paint on scones when cool. 

Spiced icing:

Mix all ingredients together and then drizzle this over the scones once the white glaze has firmed. 

2.     Pumpkin Pancakes (Allrecipes.com – Chef John)

Ingredients

2 cups flour

1 tablespoon white sugar

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup pumpkin puree

1 teaspoon cinnamon

½ teaspoon ginger

½ teaspoon allspice

1 egg

1 ½ cups milk

2 tablespoons vegetable oil

2 tablespoons lemon juice

2 teaspoons grated lemon zest

1 teaspoon vegetable oil

           

Directions

Mix dry and wet ingredients in separate bowls.  Pour wet ingredients into dry ingredients and mix together.  Oil pan with one tablespoon of your oil of choice.  Pour batter onto pan ¼ cup at a time, and cook until golden brown.  Enjoy with maple syrup or fresh fruit!

If you’re looking for something healthier this fall, then these recipes are for you!

3.     Pumpkin Oatmeal Chocolate Chip Cookies (Popsugar.com)

Ingredients

1 cup spelt flour (all purpose flour will work too)

½ cup old fashioned oats

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon sea salt

pinch of ground nutmeg

¾ cup pumpkin puree (not pumpkin pie filling)

1 cup sucanat or other raw, natural sugar

¼ cup extra virgin coconut oil

½ Tablespoon ground flaxseed

1 teaspoon pure vanilla

¼ cup vegan chocolate chips or carob chips

Directions

Preheat oven to 350 degrees.  Stir dry and wet ingredients in separate bowls before combining.  Stir in chocolate chips.  Form rounded tablespoons and place on a greased cookie sheet.  Flatten dough with fingers.  Bake for 15-16 minutes.  Cool and enjoy.  Only 90 calories per cookie!

4.     Maple-Sweetened Pumpkin Muffins with Oats (Cookieandkate.com)

Ingredients

⅓ cup melted coconut oil or extra-virgin olive oil

½ cup maple syrup or honey

2 eggs at room temperature

1 cup pumpkin purée

¼ cup milk of choice (I used almond milk)

1 teaspoon baking soda

1 teaspoon vanilla extract

½ teaspoon salt

½ teaspoon cinnamon, plus more for sprinkling on top

½ teaspoon ground ginger

¼ teaspoon nutmeg

¼ teaspoon allspice or cloves

1¾ cups whole wheat flour

⅓ cup old-fashioned oats, plus more for sprinkling on top

Directions

Preheat oven to 325 degrees.  Beat the oil and maple syrup with a whisk.  Add egg and beat.  Mix in pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg, and allspice or cloves.  Add the flour and oats and mix.  Place batter into ten muffin cups and sprinkle with oats and cinnamon.  Bake for 23-26 minutes. Cool and eat!

These recipes are just a few of the many foods that become infused with pumpkin in the fall.  So enjoy, be creative, and get your pumpkin on! 

Siobhán is a fourth year English major at UCSB. She is originally from the Bay Area and still misses hearing "hella" on the daily. She loves the ocean, photography/ film, music, and good eats (especially burritos). In her free time, she likes to obsessively watch Netflix, watch the sunset, and experiment with new recipes in the kitchen! You can see what she is up to on her instagram @swetzelll.
Kirby is a recent graduate from UCSB currently living in Los Angeles. As a proud Her Campus UCSB alum, she's happy to be back on the HC team covering one of her fave shows: "The Mindy Project." On any given day you can find her with her nose in a book (let's be real - it's a Kindle). In her free time, she likes petting dogs, binge-watching TV, and eating a lot of food. Find her on Instagram: @kirbynicoleb or @GirlBossEats.