Find all of our PUMPKIN recipes and posts right here in one spot!


Pumpkin Bars
-4 eggs
-1 2/3 cups granulated sugar
-1 cup vegetable oil
-15 oz can pumpkin
-2 cups sifted all purpose four
-2 tsp baking powder
-2 tsp ground cinnamon
-1 tsp salt
-1 tsp baking soda
(recipe adapted from www.foodnetwork.com/pauladeen)
Whipped cream topping
- 1 cup heavy cream (cold)
- 2 TBP of powdered sugar
- 20 ginger snap cookies crushed
Preheat oven to 350 degrees F.  Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. 

Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

I usually place the mixing bowl and whisk attachment in the fridge at this time to get them nice and cold for the icing.  Spread the batter into a greased 13 by 10 in baking pan. Bake for 30 min. Add both the heavy cream and powdered sugar into the mixer and whisk on low to incorporate both ingredients then whisk on high until you see peaks. After the whipped cream is ready, fold in your crushed ginger snaps. Spread evenly over the bars, cut and serve. Or you can cut the bars then pipe the whipped cream over each bar to make it pretty!!
To freeze:
Make bars as directed and allow to cool. Slice bars and wrap individually in tight saran wrap. 




1 ½  cups all-purpose flour
1 ½ tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp melted butter


In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices.  Mix together the milk, pumpkin puree, egg and butter.  Add the wet ingredients to the dry ingredients and whisk together just until combine. (the batter may be lumpy and its ok)

  Heat a greased skillet or griddle over medium heat. (freezer friendly tip: let the griddle get hot on med heat for at least 5 min before adding your first ½ cup batter)  Once the skillet is hot, add a ½ cup scoop of batter to the pan.  Leave alone until bubbles begin to form on the top surface.  Carefully flip and cook the second side until golden brown! Continue this step until the batter is gone.  Serve with warm syrup and enjoy!!!

To Freeze: allow pancakes to cool, wrap individually with wax paper and then store in a freezer bag. Date and label

To Eat: Defrost completely, heat in the microwave on high 30 sec to 1 min for each pancake

Pumpkin French toast muffins
1 large loaf of French bread, cut into 1/2 inch cubes (about 12 cups of bread)
1 12.5 oz can of pumpkin puree
2 cups milk
6 large eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 teaspoon ground cinnamon

1/4 cup cold butter
1/4 cup light brown sugar
1/4 cup all-purpose flour
1/8 tsp ground nutmeg
1/8 teaspoon ground cinnamon

1. In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.
2. Grease a 12 cup muffin tin, I add muffin cups for easier clean up but it works just as well with cooking spray. Add about 1 cup of bread cubes to each muffin cup. Carefully pour pumpkin and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slowly, its messy. Cover the muffins with plastic wrap and refrigerate for a minimum of 2 hours.
3. When ready to bake, preheat the oven to 350 degrees F. To make the topping, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands or cut in with a pastry blender, until you have a crumbly mixture. Add a handful to the top of each muffin carefully, this can get messy too.
4. Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.
Yields 12-16 muffins
To Freeze:
Prepare your muffin tins with the bread and the pumpkin mixture. Be sure to put then into muffin liners if you freeze. Just so you are not taking up one of your muffin tins.  Let them set and you can freeze them for up to six months.
To eat:
Defrost the muffins overnight, place them in the muffin tins, add your topping mixture and bake 25 min. Enjoy

Pumpkin French toast bake
*Same ingredients as pumpkin French toast muffins
1. Cut the large loaf of French bread into 1 in pieces. Put them into a greased  9x12 in baking dish. Add the entire pumpkin, milk and egg mixture to the bread. Let sit in the fridge for a minimum of 2 hours, just like the muffins.
2. When you are ready to bake, preheat the oven to 350 degrees.  Pull the pumpkin and bread mixture from the fridge and add the topping mixture.
3. Bake at 350 degrees for 30 min or until the crumb topping is golden brown.
Serve with butter and maple syrup if desired
Serves 6-8
To freeze:
Prepare the bread, add to baking dish. Prepare the pumpkin, milk and egg mixture. Add to the bread. Place into the freezer for up to six months.
To eat:
Defrost overnight, preheat oven to 350 degrees, add the topping mixture and bake for 30 min until golden brown

Pumpkin Chocolate Chip Cookies
·         1 cup canned pumpkin
·         1 egg
·         1/2 cup vegetable oil
·         1 cup white sugar
·         2 1/2 cups flour
·         2 tsp baking powder
·         1 1/2 tsp cinnamon
·         1/2 tsp salt
·         1 tsp baking soda
·         1 tbsp milk
·         1 TB vanilla
·         1 12oz bag semi sweet chocolate chips
1.    Combine pumpkin, sugar, vegetable oil, and egg in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir for about one minute.
2.    Add vanilla and chocolate chips and stir until combined.

3.    Line baking sheet with parchment paper. Drop cookies on by the spoonful. Bake at 350 for 10-12 minutes
Recipe adapted from iheartnaps.com

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