Pumpkin season is here! I discovered few weeks ago pumpkin-flavored desserts and I love it! but I’m not a big fan of artificially flavored pumpkin food items (pumpkin spice cereal, lattes, candy, etc).
I’ve rounded up three of my favorite pumpkin recipes to make this fall. Here they are, in no particular order.
Whipped Cinnamon Pumpkin Butter
Perfect on bread, muffins, pancakes, waffles, and just about anything else, this tasty butter will literally melt in your mouth! Make it ahead and store in in the refrigerator and plan to put it on everything!
2 sticks (8 ounces) unsalted butter, at room temperature
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 cup plus 2 tablespoons pure pumpkin puree
1/4 cup honey
1 teaspoon vanilla extract
In a large bowl, use an electric mixer to beat the butter until light and fluffy. Add the cinnamon and 1 tablespoon of the pumpkin puree. Beat until very well combined. Continue beating, gradually adding the remaining pumpkin puree, until completely incorporated. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.
Serve or store in the fridge in an airtight container. Bring to room temperature before using.
Pumpkin Chocolate Chip Bars
The combination of pumpkin + chocolate is heavenly. When baked into a gooey, chewy bar, it’s even better
2⅓ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) butter, softened
½ cup unsweetened applesauce
¾ cup granulated sugar
¾ cup light brown sugar
1 large egg
2 teaspoons vanilla extract
1 can (15 oz) pure pumpkin
2 cups milk chocolate chips
- Preheat oven to 350°F/180°C . Use parchment paper or just spray the pan with cooking spray.
2. In a small mixing bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer, or in a large bowl using a handheld electric mixer, cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined. Don’t worry if the mixture looks curdled – that’s completely fine!
4. Mix in the dry ingredients, beating just until combined. Fold in the chocolate chips.
*I like to reserve some chocolate chips to sprinkle on top of the batter before baking. This is optional and just makes for a pretty presentation.
5. Spread the batter evenly in the prepared pan. Top with reserved chocolate chips (if wanted) and bake for 30-40 minutes.
*The edges will begin to pull away from the sides of the pan and will be golden brown and the center will look “puffy” and done. A toothpick inserted in the middle should come out with moist/dry crumbs.
6. Let the bars cool for at least 30 minutes in the pan before lifting them out and cutting into squares.
* Store leftovers covered at room temperature. These bars get better, and even more moist, the longer they sit out.
Nothing beats a steaming bowl of soup on a crisp fall day. This pumpkin soup is a mix of sweet and savory that will delight your taste buds.
2 tablespoons olive oil
1 medium yellow onion, very finely chopped
3 cloves garlic, grated
1 (15-ounce) can pumpkin purée (about 2 cups)
2 tablespoons fresh thyme leaves, plus more for serving
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspon freshly ground black pepper
1/8 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 cups low-sodium vegetable broth
2 tablespoons maple syrup
2 tablespoons heavy cream
Toasted pumpkin seeds and flaky sea salt, for serving (optional)
- Cook the aromatics. Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.
2. Add the pumpkin and spices. Add the pumpkin purée, thyme, salt, cumin, black pepper, ginger, and cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.
3. Add the vegetable broth. Add the vegetable broth and cook for 3 to 4 minutes, stirring constantly. (The mixture will bubble.)
4. Add the maple syrup and cream. Remove from heat and stir in the maple syrup and heavy cream. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purée until it reaches your desired consistency.)
5. Garnish and serve. Serve warm, garnished with the pumpkin seeds, flaky salt, fresh thyme leaves, and more black pepper.