Your best pumpkin recipes

theartistformerlyknownas · October 2014

Lemme have 'em.

These are my current favorites:

sarawifenow · October 2014

I love roasting pie pumpkins and then mashing them with brown sugar, butter, milk, nutmeg, and a little salt and pepper. I serve this with roasted chicken or a roasted turkey breast.

esstee33 · October 2014

I could seriously live off this pumpkin sage lasagna.

kaos16 · October 2014

Pumpkin Streusel Muffins!

http://www.gimmesomeoven.com/pumpkin-streusel-muffins/

I stumbled upon these by accident. They are sooooo yummy. I made them full sized for my family, then in minis 2 weeks later for a work party. They flew off the tray!

theartistformerlyknownas · October 2014

esstee33 said:

I could seriously live off this pumpkin sage lasagna.

You're my new best friend.

lurkergirl · October 2014

Soft Pumpkin Cookies

2.5 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmet
1/2 tsp salt
1.5 C sugar
1/2 C butter
1 egg
1 t vanilla
1 C pumpkin puree (make sure it's the plain pumpkin, NOT the pie filling)
1 bag chocolate chips (optional)

For the glaze:

2 C sifted powder sugar
1Tbsp melted butter
1 tsp vanilla
milk (amount will vary, probably about 1/4 C)
______________________________________

1. Preheat oven to 350. Grease a cookie sheet or line with parchment paper or a silpat.
2. Mix dry ingredients (flour-salt) and set aside.
3. Beat butter and sugar until creamy.
4. Beat in egg, vanilla, and pumpkin, one at a time.
5. Gradually beat in flour mixture.
6. Stir in chocolate chips, if using.
7. Drop by rounded tablespoons onto the cookie sheet, leaving about 1.5 inches between cookies.
8. Bake for 15-18 minutes.
9. Cool on cookie sheet for a minute and transfer to wire rack.
10. Once cooled, drizzle or dip in glaze.

For the glaze:
Whisk the ingredients together. Add milk one tablespoon at a time until the glaze is just thin enough for drizzling or dipping the cookies.

We LOVE these cookies in our house. They are a fall staple, and in my opinion are greatly improved by chocolate chips!

theartistformerlyknownas · October 2014

@lurkergirl chocolate chips are NEVER OPTIONAL. That's offensive. They are always required.

beethery · October 2014

I made these a while back and they are very, very good. CLICK.

chibiyui · October 2014

pumpkin roll

theartistformerlyknownas · October 2014

OH thank you @chibiyui! My mom makes an awesome pumpkin roll, but bitches every year about how much of a pain it is to make... enter my step-mom, who makes it without complaint, which makes mom grumpy that we have a new pumpkin roll source and don't need hers anymore. I was determined to master it this year so the pumpkin roll feud can stop. I upgraded to the WS Gold Touch jelly roll pan for that exact purpose.

[Deleted User] · October 2014

Peanut Butter Chocolate Chip Pumpkin Bread

I use dark chocolate chips, and it also has greek yogurt, so it's basically healthy for you.

It's absolutely amazing. I made it like 4 times last fall.

http://www.crazyforcrust.com/2013/09/peanut-butter-pumpkin-bread/

emanon321 · October 2014

This is my favorite, it's so quick and easy. I can whip them up in minutes for fall parties as it's just adding pumpkin to a spice cake mix in place of 1 cup of the water. Though, it has some issues that I will list below.

Pumpkin Spice Cupcakes with Cream Cheese Frosting

http://www.verybestbaking.com/recipes/28801/quick-easy-pumpkin-cupcakes/?recipeFoodType=cakes-cupcakes

1 18.25oz Duncan Hines Spice Cake mix

1 15oz can Pumpkin puree

3 large eggs

1/3 cup vegetable oil

1/3 cup water

Blend ingredients until moistened

Beat on medium speed 2 minutes

Pour into lined cupcake tins (makes 24)

Bake at 350 18-23 minutes (mines doesn't take as long in my oven, so experiment accordingly)

Cool in pan 10 minutes

Cool completely on wire racks

Frost

Recipe notes:

-make sure you use Duncan Hines Signature Spice Cake Mix! This is really important. Every other brand of cake mix have shrunk their mix sizes to around 15-16oz instead of 18.25oz like the Duncan Hines Signature line.

-this is only good for cupcakes. A 15oz can of pumpkin is too much for a layer cake to handle. You're cake will sink in the middle if you make a layer cake. It's very sad.

-Don't use can icing. Seriously, icing is so easy to make. This is my favorite cream cheese icing recipe:

8 T unsalted butter softened

2 cups powdered sugar

8 oz cream cheese softened, cut into 4 pieces

3/4 tsp vanilla extract

pinch of salt

Beat butter and sugar on medium-high speed until fluffy, about 2 minutes

Add cream cheese one piece at a time

Beat until incorporated

Beat in vanilla and salt

Refrigerate until ready to use

theartistformerlyknownas · October 2014

emanon321 said:

This is my favorite, it's so quick and easy. I can whip them up in minutes for fall parties as it's just adding pumpkin to a spice cake mix in place of 1 cup of the water. Though, it has some issues that I will list below.

Pumpkin Spice Cupcakes with Cream Cheese Frosting
http://www.verybestbaking.com/recipes/28801/quick-easy-pumpkin-cupcakes/?recipeFoodType=cakes-cupcakes

1 18.25oz Duncan Hines Spice Cake mix
1 15oz can Pumpkin puree
3 large eggs
1/3 cup vegetable oil
1/3 cup water

Blend ingredients until moistened
Beat on medium speed 2 minutes
Pour into lined cupcake tins (makes 24)
Bake at 350 18-23 minutes (mines doesn't take as long in my oven, so experiment accordingly)
Cool in pan 10 minutes
Cool completely on wire racks
Frost

Recipe notes:
-make sure you use Duncan Hines Signature Spice Cake Mix! This is really important. Every other brand of cake mix have shrunk their mix sizes to around 15-16oz instead of 18.25oz like the Duncan Hines Signature line.
-this is only good for cupcakes. A 15oz can of pumpkin is too much for a layer cake to handle. You're cake will sink in the middle if you make a layer cake. It's very sad.
-Don't use can icing. Seriously, icing is so easy to make. This is my favorite cream cheese icing recipe:
8 T unsalted butter softened
2 cups powdered sugar
8 oz cream cheese softened, cut into 4 pieces
3/4 tsp vanilla extract
pinch of salt

Beat butter and sugar on medium-high speed until fluffy, about 2 minutes
Add cream cheese one piece at a time
Beat until incorporated
Beat in vanilla and salt
Refrigerate until ready to use

To the highlighted - heh, I feel the same way about not using boxed cake mix.

kat1114 · October 2014

I didn't think I had that many,and that I started looking at my Pinterest board and realized I have a ton of recipes I love with pumpkin!

Pumpkin granola

Pumpkin pie roasted almonds

Pumpkin pie smoothie

Flourless pumpkin pancakes

Cinnamon sugar pumpkin muffins

Pumpkin cashew coconut curry over coconut rice

emanon321 · October 2014

lolo883 said:

emanon321 said:

This is my favorite, it's so quick and easy. I can whip them up in minutes for fall parties as it's just adding pumpkin to a spice cake mix in place of 1 cup of the water. Though, it has some issues that I will list below.

Pumpkin Spice Cupcakes with Cream Cheese Frosting
http://www.verybestbaking.com/recipes/28801/quick-easy-pumpkin-cupcakes/?recipeFoodType=cakes-cupcakes

1 18.25oz Duncan Hines Spice Cake mix
1 15oz can Pumpkin puree
3 large eggs
1/3 cup vegetable oil
1/3 cup water

Blend ingredients until moistened
Beat on medium speed 2 minutes
Pour into lined cupcake tins (makes 24)
Bake at 350 18-23 minutes (mines doesn't take as long in my oven, so experiment accordingly)
Cool in pan 10 minutes
Cool completely on wire racks
Frost

Recipe notes:
-make sure you use Duncan Hines Signature Spice Cake Mix! This is really important. Every other brand of cake mix have shrunk their mix sizes to around 15-16oz instead of 18.25oz like the Duncan Hines Signature line.
-this is only good for cupcakes. A 15oz can of pumpkin is too much for a layer cake to handle. You're cake will sink in the middle if you make a layer cake. It's very sad.
-Don't use can icing. Seriously, icing is so easy to make. This is my favorite cream cheese icing recipe:
8 T unsalted butter softened
2 cups powdered sugar
8 oz cream cheese softened, cut into 4 pieces
3/4 tsp vanilla extract
pinch of salt

Beat butter and sugar on medium-high speed until fluffy, about 2 minutes
Add cream cheese one piece at a time
Beat until incorporated
Beat in vanilla and salt
Refrigerate until ready to use

To the highlighted - heh, I feel the same way about not using boxed cake mix.

Haha! @lolo883, I would usually agree! But I have yet to find a spice cake base recipe I like! I've actually have been experimenting to try and make up my own, but I'm never happy with it. If you know of a good spice cake recipe, I would really appreciate it! ^_^

jimandpam87 · October 2014

Pumpkin Oatmeal Chocolate Chip cookies (also tasty with white chocolate chips)! I make them every year.

One of the few useful things I've found on Pinterest

[Deleted User] · October 2014

levioosa · October 2014

I have nothing truly helpful to add here....except that I wait all year for the pumpkin butter to come around at Trader Joe's so I can put it on biscuits. Thanks for all of these recipes, everyone!