Fall
4 Pumpkin-Themed Recipes to Make this Fall
It’s that time of the year. The dog days of summer have passed, and the crisp, cool weather has finally found its way to our calendar. There is nothing better than curling up with a warm cup of something and of course, pumpkin-themed goodies! Here are a few must-try recipes that’ll keep you warm and full this fall. Pumpkin Chocolate Chip Cookies You might love the combination of pumpkin and chocolate but when they come together in a cookie, it’s even better. Check out this recipe from Just Feed Me from Jessie James Decker! Ingredients: 1 cup canned unsweetened pumpkin
Did you know?
It’s that time of the year. The dog days of summer have passed, and the crisp, cool weather has finally found its way to our calendar. There is nothing better than curling up with a warm cup of something and of course, pumpkin-themed goodies!
Here are a few must-try recipes that’ll keep you warm and full this fall.
Pumpkin Chocolate Chip Cookies
You might love the combination of pumpkin and chocolate but when they come together in a cookie, it’s even better. Check out this recipe from Just Feed Me from Jessie James Decker!
Ingredients:
- 1 cup canned unsweetened pumpkin puree
- 1 cup sugar
- 1 / 2 cup canola or vegetable oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon milk
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 and 1/2 cups semisweet chocolate chips
Instructions:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or coat with cooking spray.
- In a large bowl, stir together the pumpkin puree, sugar, oil, vanilla, milk, and egg. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the pumpkin mixture and mix until a soft dough forms. Fold in the chocolate chips.
- Working in batches, scoop spoonfuls of dough onto the prepared pan and smooth over any rough edges. I like mine bite-size to be able to fit in the palm of my hand.
- Bake until the cookies just begin to brown, about 10 minutes. Repeat with the remaining dough.
- Cool cookies slightly before moving them to a wire rack to cool completely. Store in an airtight container at room temperature for 3 to 5 days.
The Classic Pumpkin Pie
Nothing says “fall” like a slice of warm pumpkin pie on a chilly evening. Apart from being a must-have at Thanksgiving, you can prepare a pumpkin pie anytime this fall season.
Want a quick and easy pumpkin pie recipe? This recipe from Pillsbury will do the trick.
Ingredients:
- 3/4 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 1/4 cups evaporated milk or half and half
- 2 eggs, beaten
- 1 crust from 1 package (12 oz) of frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
Instructions:
- Heat oven to 425°F.
- In a large bowl, beat sugar, pumpkin pie spice, salt, pumpkin, evaporated milk, and eggs with a wire whisk until well blended. Place frozen pie crust onto a cookie sheet. Pour filling into pie crust. Place filled pie crust on a cookie sheet into the preheated oven.
- Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool on a cooling rack for at least 2 hours. Serve or refrigerate until serving time. Store in refrigerator.
4-Step Pumpkin Bread Recipe
Pumpkin bread is great for breakfast or a snack. It’s easy to make and pairs nicely with your morning cup of coffee. Try this recipe from Food Network, and you’ll have a tasty fall treat.
Ingredients:
- Unsalted butter, for the pans
- 3 1/2 cups all-purpose flour, plus more for the pan (see Cook’s Note)
- 3 cups sugar
- 1 cup vegetable oil
- 4 large eggs, lightly beaten
- One 15-ounce can of pure pumpkin puree
- 2 teaspoons fine salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2/3 cup water
Instructions:
- Preheat the oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
- Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
- Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon, and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
- Divide the batter between the prepared loaf pans. Bake until the cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.
Cook’s Note:
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
If you need some new ideas, try one of these recipes – they’re bound to fill your belly and warm your home during the chilly fall months.
Pumpkin Spice Cookies
These cookies are a great way to kick off the pumpkin season. They’re soft and moist with just a hint of spice in every bite. If you’re looking for something new to try this year, these are it!
Check out this recipe from Just So Tasty and enjoy these yummy goodies!
Ingredients:
- 2 and 1/2 cups all-purpose flour , spooned and leveled
- 2 teaspoons cornstarch
- 1/2 teaspoon cream of tartar
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoons ground cloves
- 3/4 cup unsalted butter , softened to room temperature
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 1/2 cup canned pumpkin (not pumpkin pie filling)
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 and 1/2 teaspoons cinnamon
Instructions:
- Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves.
- In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low, then beat in the egg, vanilla and pumpkin.
- Slowly add the flour mixture. The dough will be very sticky.
- Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days.
- When ready to bake, take the dough out of the fridge.
- Preheat the oven to 350F degrees and line 2 cookie trays with parchment paper or silicone baking mats.
- In a small bowl, whisk together the sugar and cinnamon for the cinnamon sugar coating.
- Form the dough into balls of about 1.5 tablespoons in size, then roll in the cinnamon sugar coating and flatten slightly
- Place the cookies on the cookie sheets about 2 inches apart.
- Bake for about 8-10 minutes until the tops look just set.
We hope you have a wonderful fall season and enjoy baking these treats with your friends and family!