I love many things about the months of September and October: saying goodbye to the heat and humidity of summer, new school supplies, the vibrant colors of autumn leaves, and baseball. Not necessarily in that order. But near the top of that list is logging in to Tasty Kitchen and seeing all the incredible pumpkin recipes coming in. Everyday I learn some new and creative way to use pumpkin and I wish we could feature them all. Except, if we did that, you’d be looking at pumpkin recipes on the main page all day for a month or two. (Not that there’s anything wrong with that. But then all the other autumn vegetables might start feeling neglected.)
Today I want to highlight just a few of the recent pumpkin recipes that caught my eye. If you want to pick your own favorites, grab a BIG cup of coffee and pull up a chair and browse these 50 or so pages of pumpkin recipes.
Mmm. Start your day with these Pumpkin Butterscotch Granola Bars from Heather Christo. These look amazing.
Or if a liquid start is more your thing (and no, I don’t mean pumpkin rum or gin and pumpkin tonic), whip up this Pumpkin Pie Smoothie from Anita.
Or you can throw some pumpkin into your favorite cookie recipe! Check out these Pumpkin Chocolate Chip Cookies from Gaby.
Then there’s this Dark Chocolate Pumpkin Cake for 1 from Claire. Because chocolate makes good things even better.
Pumpkin recipes don’t always have to be sweet. I love how Monique made a Pumpkin Sour Cream Sauce for these Spicy Black Bean Chicken Enchiladas.
Or make a healthy and filling Autumn Turkey Chili like this one from Abigail. Perfect for the cooler weather!
End your meal with this tempting Pumpkin Crisp from Annalise. Or make this a special after-school treat and score big points with the kids.
Finally, you know this quick roundup wouldn’t be complete without a Pumpkin Spice Latte, and this one from Brenda is just begging to be made. Because, let’s face it, Pumpkin Spice Lattes are pretty much the highlight of this season.
There are so many more pumpkin recipes to choose from, each one as tempting as the next. And in my book, there really is no such thing as too much pumpkin. So keep ‘em coming!
15 Comments
Comments are closed for this recipe.
smantha on 11.2.2012
@ em in NZ, i just used pureed pumpkin, or other squash, i have roasted. i make a bunch at one time and freeze in 2 cup portions then thaw as needed. roast in 400F (sorry usa here no idea on conversion) for 45min to 1.5 hours depending on size and how many peices you cut it in then let it cool, scrap out the innerds and take a stick blender to it or pop it in the food processer. i like mine a little chunky still so i use the stick blender. more control.
Trendy Tummy Maternity on 10.27.2012
OH my!! Those pumpkin chocolate cookies look amazing! My family will love trying all these new recipes.. thanks for sharing and keep up the great work!
COCowgirl on 10.26.2012
I love pumpkin and thank you for all the new choices I have!!!!
Schnackies on 10.25.2012
I just spent this past weekend going through the 50 pages of pumpkin recipes. It was SO much fun since I’m a total pumpkin addict! I have about 15 recipes I’m going to try. I started with Pumpkies, also called Pumpkin Brownies. Very yummy and so simple and quick. Next up will be Pumpkin Hummus….and then several varieties of Pumpkin Scones….I’m in pig heaven!
Kate G. on 10.25.2012
My favorite has to be Pumpkin Whoopie Pies! You can make them up, wrap each in it’s own clear plastic wrap and freeze. When I give away a tin of goodies I ad one to the other stuff, at Christmas! They are well loved… ahhhhhh…..
Suzanne on 10.25.2012
For EM — you might try sweet potatoes or butternut squash.
Linda Woods on 10.25.2012
Love Pumpkin in all forms!
Jean on 10.25.2012
Pumpkin is not a ‘staple’ here in the UK but they are available around Hallow’een so the recipes are timely as I hate to waste the flesh from carving pumpkins but the amount of pumpkin soup I want to have in the freezer is finite. Thanks for these.
Diane Marie Haller on 10.24.2012
Thank you for the synopsis! Time to start cooking!!! Pumpkin recipes are some of my favorites!
Ann in Indiana on 10.24.2012
I will have to try all of these
starting this weekend with the Pumpkin Latte and Pumpkin smoothie
SD Ranchwife on 10.24.2012
I recently invented Pumkin Creme’ Brulee. OK maybe it was already out there but I just took my favorite creme’ brulee recipe, added some pumpkin and spices and used brown sugar to melt on top. It was delicious!
AngAk on 10.24.2012
for Em—no, canned pumpkin is not sweetened. just bake or cook some fresh pumpkin if you have it and use that. there is a canned pumpkin pie filling which is sweetened, but if a recipe calls for just canned pumpkin, it is the plain, unsweetened pumpkin puree.
Em in NZ on 10.24.2012
I just wish that nearly all of these recipes didn’t use canned pumpkin- we can’t get that here and I’m not quite sure what to substitute it with? Is canned pumpkin/pumpkin puree sweetened? Any suggestions?
Allyn on 10.24.2012
I’ve been making my own pumpkin spice coffee creamer, and it’s so good! (http://lollingabout.wordpress.com/2012/09/28/foodie-friday-pumpkin-spice-coffee-creamer/)
I do try to limit my pumpkin consumption though or I’ll get seasonal food burnout.
Hannah Jasmine on 10.24.2012
Mm, love pumpkin, and these look great! One of my all-time favorite fall recipes is pumpkin stew… a traditional beef stew baked in a pumpkin. Scrape out the savory pumpkin walls when you’re serving… yum, yum.