6 Pumpkin Recipes to Try This Fall – Part II

I’ve been pinning pumpkin recipes like crazy and have found a bunch of mouth-watering fall-flavored pumpkin recipes that I thought I’d share today. What’s your favorite pumpkin recipe? I’m ready to embrace pumpkin season in the kitchen head-on!

Eu tenho salvado várias receitas com abóbora e encontrei um monte que dão água na boca só de olhar as fotos, então pensei em compartilhar algumas com vocês hoje. Qual é a sua receita com abóbora favorita? Eu amo o verão mas estou prontíssima para começar a temporada de outono cheia de coisas de abóbora e cheiro de canela!


Pumpkin Pancakes

via Cookie & Kate

  • 1 cup white whole wheat flour or regular whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon (for stronger pumpkin “spice” flavor, use 1 teaspoon or substitute 1 teaspoon pumpkin spice blend)
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup milk of choice
  • ⅓ cup pumpkin purée
  • 1 egg
  • 2 tablespoons maple syrup or brown sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons melted butter or coconut oil
  1.  In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Stir until blended.
  2. In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry, and stir until no big lumps remain.
  3. Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
  4. If necessary, lightly oil the cooking surface with additional oil or cooking spray.
  5. Scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
  6. Repeat the process with the remaining batter, greasing the skillet as needed. If necessary, dial the heat down to prevent burning the pancakes.


Pumpkin Cinnamon Roll Cookies

by Inspired by Charm

  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 1/4 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 4 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon active dry yeast
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
for the glaze
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk
  1. In a small bowl, mix together the brown sugar, 2 teaspoons cinnamon, and 2 teaspoons pumpkin pie spice. Set aside.
  2. With a mixer, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs, pumpkin puree, and vanilla extract. In another bowl, whisk together the flour, dry yeast, cinnamon, nutmeg, cloves, and salt. Gradually add the dry mixture to the wet until just combined.
  3. Divide the dough into four equal parts. On a lightly floured surface, roll each into an 8×6-inch rectangle. Sprinkle each with about 3 tablespoons of the brown sugar mixture. Roll up tight starting with a long side. Wrap in plastic and refrigerate for 1 hour or until firm.
  4. Preheat your oven to 350 degrees F. Cut the dough into 3/8-inch slices. Place 1 inch apart on a greased (or parchment-lined) baking sheet. Bake 10-12 minutes or until the bottoms of the cookies are light brown. Remove from the sheet pan and allow to completely cool on a wire rack.
  5. In a small bowl, whisk together the glaze ingredients. (Add more milk if needed, one teaspoon at a time, to create a thin glaze.) Dip the tops of the cookies into the glaze. Let stand until set. Store in an airtight container.



Roasted Garlic Pumpkin Hummus

via Simply Whisked

  • 1 15-ounce can pumpkin
  • 215-ounce cans chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons minced roasted garlic
  • 4 teaspoons maple syrup
  • 1/2 – 1 tablespoons coarse salt
  • 2 teaspoons ground cumin
  • Roasted, salted pepitas (optional, for garnish)
  1. Combine ingredients in a the bowl of a large food processor. Blend until smooth.
  2. Add additional olive oil, if needed for a thinner consistency. Garnish with pepitas before serving.


Pumpkin Pie Bars

via Inspired by Charm

for the crust
  • 1 cup all-purpose flour
  • 1/2 cup old fashioned oats
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter – softened
  • 1/2 teaspoon salt
for the filling
  • 2 cans (15 ounces each) pumpkin puree
  • 2 cans (12 ounces each) evaporated milk
  • 4 eggs – beaten
  • 1 1/2 cups sugar
  • 1 1/2 tablespoons cornstarch
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup brown sugar
  • 2 tablespoons unsalted butter – melted
  • 1/4 teaspoon cinnamon
  1. Begin by preheating the oven to 350 degrees F. Grease a 9 x 13-inch cake pan with baking spray and set aside.
  2. In a large bowl, combine the flour, oats, brown sugar, softened butter, and salt. Mix until crumbly. Press this mixture evenly into the prepared cake pan and bake for 18 minutes.
  3. While the crust bakes, prepare the filling. In a large bowl, add the pumpkin, evaporated milk, eggs, sugar, cornstarch, cinnamon, vanilla, nutmeg, cloves, ginger, and salt. Whisk until smooth.
  4. Pour this filling over the par-baked crust. Return it to the oven and bake for 45 minutes or until the filling is set.
  5. In the meantime, in a small bowl prepare the topping by combining the pecans, sugar, butter, and cinnamon.
  6. Sprinkle the topping over the pumpkin filling and bake for an additional 15 minutes.
  7. Allow the Pumpkin Pie Bars to cool before serving. Cut into 24 bars. Leftover bars can be covered in plastic wrap and stored in the refrigerator.



Pumpkin Spice Coffee

via Tasty

  • 1 cup brewed coffee
  • 1 cup almond milk
  • 2 tablespoons pumpkin puree
  • 2 tablespoons maple syrup, or sweetener of choice
  • ¼ teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice, or ¼ teaspoon cinnamon plus ¼ teaspoon nutmeg
  • whipped cream, optional
  1. Combine all ingredients in a medium sauce pot and heat through, making sure not to boil, stirring occasionally.
  2. Serve hot, or over ice!
  3. Top with whipped cream (optional). Enjoy!


Stuffed Mini Pumpkins

via Inspired by Charm

  • 8-10 mini pumpkins
  • 2-3 tablespoons olive oil
  • 1 pound ground pork sausage
  • 3/4 cup sweet onion, chopped
  • 1 cup crimini mushrooms, roughly chopped
  • 1/2 cup apple cider
  • 1 cup raw pecans, chopped
  • 1/8 teaspoon nutmeg
  • 2 teaspoons fresh thyme, chopped
  • 1 cup dried cranberries
  • 1 package Seeds of Change Quinoa, Brown and Red Rice
  • 1 cup kale leaves, chopped
  • 1 cup Parmigiano-Reggiano, shredded
  1. Begin by preheating your oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside.
  2. Slice the tops off the mini pumpkins and scoop out the seeds. Rub the pumpkins and tops with olive oil and sprinkle with salt and pepper. Place the pumpkins (with their tops on) on the prepared baking sheet. Roast for 15-20 minutes or until the pumpkins are just tender.
  3. Meanwhile, add a tablespoon of olive oil to a medium skillet on medium-high heat. Add the sausage and cook it well. Season to taste with salt and pepper. Drain off the grease and set the sausage aside.
  4. In the same pan, add the onions and mushrooms. Cook until tender. Add the apple cider to the pan. Deglaze the pan by scraping the bottom with a wood spoon. Then add the pecans, nutmeg, and thyme. Cook until the liquid is slightly reduced (4-5 minutes). Remove from heat and set aside. Microwave the Seeds of Change Quinoa, Brown and Red Rice according to the package directions.
  5. In a large bowl, combine the sausage, onion, mushrooms, dried cranberries, rice, kale, and 3/4 cup of Parmigiano-Reggiano.
  6. Transfer the pumpkin bottoms to a large cast-iron pan. Set the tops aside.
  7. Stuff the pumpkins with the sausage, rice, and cranberry mixture. Heap the mixture on top of each pumpkin. Sprinkle with the remaining Parmigiano-Reggiano.
  8. Reduce the oven temperature to 350 degrees F. Bake for 15-20 minutes or until the pumpkins are soft and the stuffing is heated through.

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