Top 5 Pumpkin Recipes

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Pumpkin Recipes
It’s fall y’all! Can you believe it? Starbucks has released their delicious Pumpkin Spice Latte, football season has begun and all the stores are stocked with the trendiest sweaters and boots.

Fall is my absolute favorite season. The weather and food are the perfect combination of comfort. It’s also a good excuse to get in the kitchen and bake the nights away so let the pumpkin recipes begin…

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Ingredients:

Cookie

  • 2 cups softened butter
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 eggs
  • 2 teaspoons vanilla
  • 15 oz. can pumpkin puree
  • 4 cups all purpose flour

Cream Cheese Frosting

  • 1/2 cup softened butter
  • 8 oz. softened cream cheese
  • 3 3/4 cups powdered sugar
  • 1 teaspoon vanilla
  • ground cinnamon sprinkled on top

Directions:

Cookies

  1. Pre-heat oven to 350°
  2. In large bowl, beat butter until light and fluffy.
  3. Add sugar, baking powder, soda, salt, cinnamon and nutmeg. Beat until combined.
  4. Add eggs and vanilla; beat until combined.
  5. Beat in pumpkin.
  6. Slowly add flour until combined. Dough will be very wet.
  7. Drop dough by the tablespoon onto parchment lined cookie sheets.
  8. Bake for 12 minutes or until tops are set. Transfer cookies to wire rack and let cool.

Cream Cheese Frosting

  1. Beat all ingredients until smooth and whipped.
  2. Frost cooled cookies and sprinkle with cinnamon.

Inspired by The Girl Who Ate Everything

Pumpkin Recipe Headers (1)

Ingredients:

Muffin

  • 15 oz can pumpkin puree
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Filling

  • 8 oz softened cream cheese
  • 1 large egg yolk
  • 5 tablespoons sugar
  • 1/8 teaspoon vanilla

Directions:

  1. Preheat oven to 350°
  2. Mix pumpkin, oil and sugar together.
  3. Add eggs, one at a time, and vanilla.
  4. In a separate bowl, whisk together dry ingredients.
  5. Slowly add dry ingredients to wet ingredients.
  6. Grease muffin pan and drop in pumpkin mix until cups are half full.

Filling

  1. Mix cream cheese, sugar, yolk and vanilla.
  2. Spoon cream cheese mixture over pumpkin mix and swirl with a toothpick.
  3. Bake for 25-30 minutes or until inserted knife comes out clean.

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Ingredients:

  • 2 pie shells- unbaked
  • 15 oz can pumpkin puree
  • 12 oz can evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 4 teaspoons pumpkin pie spice
  • 1 box yellow cake mix
  • 3/4 cup melted butter
  • 1 1/2 cups chopped walnuts

Directions:

  1. Pre-heat oven to 350°
  2. In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar and pumpkin pie spice until smooth. Pour half of the batter into one pie shell and the other half into the other shell.
  3. Sprinkle dry cake mix over each pie. Drizzle the melted butter over each and top with chopped walnuts.
  4. Bake for 50 minutes or until a knife inserted comes out clean.

Inspired by Tastes of Lizzy T’s

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2015-08-15 22.23.34Ingredients:

  • 3 cups chicken broth
  • 1/2 teaspoon salt
  • 2 cups pumpkin puree
  • 1/2 cup chopped onion
  • 1/2 teaspoon fresh thyme
  • 1 clove garlic, minced
  • 6 whole black peppercorns
  • 1/2 teaspoon freshly ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup heavy whipping cream

Optional toppings: bacon, sour cream and freshly grated parmesan.

Directions:

  1. In large pot, combine all ingredients except heavy whipping cream and bring to a boil. Reduce heat and simmer for 30 minutes, uncovered.
  2. Using a blender or food processor, puree soup in small batches (approx. 1 cup at a time).
  3. Return soup to pot and bring to a boil. Reduce heat and let simmer for an additional 30 minutes, uncovered.
  4. Remove from heat and add heavy whipping cream.
  5. Top with optional toppings and enjoy!

Inspired by The Comfort of Cooking

Pumpkin Recipe Headers

Ingredients:

Dough

  • 1/3 cup milk
  • 2 tablespoons unsalted butter
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 2 1/4 cups all purpose flour
  • 2 1/4 teaspoons instant dry yeast
  • 1 tablespoon sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Honey Butter

  • 2 tablespoons melted unsalted butter
  • 2 tablespoons honey

Directions:

Dough

  1. Add milk to a medium microwave safe bowl.
  2. Add butter and microwave for approx. 45 seconds to melt butter. Stir until milk and butter are combined.
  3. Add egg and pumpkin puree, whisk to combine.
  4. Microwave mixture for an additional 15 seconds to assist in activating the yeast. Set aside.
  5. Attach dough hook to stand mixer and add remaining ingredients.
  6. Add wet ingredients over dry ingredients.
  7. Mix at low speed for 5 minutes or until dough is smooth and combined. If dough is sticky after mixing, add flour 1 tablespoon at a time until no longer sticky.
  8. Transfer dough to a bowl prepared with cooking spray, turn dough over once to ensure it is all covered with spray. Cover bowl with plastic wrap.
  9. Set bowl in a warm environment for approx. 1 hour or until dough has doubled in size.
  10. Punch dough down on a non-stick surface.
  11. Divide into 8 equal parts and roll each portion into a ball.
  12. Line a 13 inch pan with foil and cooking spray.
  13. Cover pan with foil and place in a warm environment. Let dough rise for an additional 45 minutes or until doubled in bulk again.
  14. Pre-heat oven to 375° during the last few minutes.

Honey Butter

  1. Melt butter in microwave for approx. 45 seconds.
  2. Add honey and stir to combine.
  3. Brush dough with honey butter, any extra can be brushed on post baking.
  4. Bake for 15 minutes or until golden and cooked through.
  5. Allow to cool before serving.

Inspired by Averie Cooks

What’s your favorite pumpkin recipe?

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