Favorite PUMPKIN Recipes!
This month’s flavor is PUMPKIN!
I have been having FUN with Pumpkin this month!! It’s one of our favorite flavors and can be used so many ways! I have several pumpkin recipes to share!
Actually the first Pumpkin recipe I tried, was one Bridget posted for
Pumpkin Cream Cheese
This was GREAT with my whole wheat bagels!
I adapted Bridget’s recipe to what I had on hand, you can find Bridget’s recipe here.
- 8 oz cream cheese, softened
- 1/2 c canned pumpkin (not pumpkin pie filling)
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp vanilla
- 4 TBSP brown sugar
- Beat all ingredients together until smooth. Refrigerate.
Next up, we made Pumpkin Pancakes!
These were a huge hit! We’ve made them twice already this month!
- 2 eggs
- 1-1/4 cups buttermilk (*I used powdered)
- 4 TBSP melted butter
- 4 TBSP canned pumpkin
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1-1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- Preheat a skillet over medium heat. Coat pan with no stick spray.
- Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
- Use an electric mixer to blend ingredients.
- Add dry ingredients to wet ingredients and blend with mixer until smooth.
- Pour or scoop the batter onto hot skillet, using approximately 1/4 cup for each pancake.
- When the batter stops bubbling and edges begin to harden, flip the
- pancakes. They should be golden brown. This will take from 1 to 2 minutes.
- Flip the pancakes and cook other side for the same amount of time, until
- golden brown.
- Serve warm with syrup.
1. I used the powdered buttermilk, this way I always have some on hand – if you use the powdered – replace buttermilk with 1-1/4 cup water in the wet ingredients, and add 5 TBSP of buttermilk mix to the dry ingredients
2. My skillet makes 4 pancackes at a time, I heat my oven to about 180° and place cooked pancakes on a plate and place in oven while I cook the next batch, remove plate to add another batch to plate and place back in warm oven until all pancakes are cooked.
3. I plan to make a few batches and freeze them – Cool pancakes completely on wire rack, After they’ve cooled, stack them up between sheets up wax paper and freeze. Wrap pancakes securely in a moisture proof air tight freezer bag, then place in another bag (double wrapped). Freeze for no more than six weeks. Separate, then microwave to reheat – Stack 3 frozen pancakes on a plate, microwave uncovered on HIGH for 1-1/4 to 1-1/2 minutes or until pancakes are hot.
- 1 box (16-ounce) Brownie Mix (I use Ghirardelli or Duncan Hines), prepared according to package or recipe
- 1 teaspoon cinnamon
Pumpkin Cheesecake Filling
- Preheat oven to 350°. Grease an 8x8 inch square metal pan.
- Combine brownie batter and cinnamon in medium bowl and set aside.
- Prepare pumpkin cheesecake filling in a medium bowl, combine cream cheese and sugar until smooth. Add pumpkin, egg, flour, vanilla, cinnamon and pumpkin pie spice. Mix until well blended and set aside.
- Spread about 2/3 of brownie batter into the prepared pan. Spoon cheesecake batter by tablespoon dollops evenly over top. Dollop remaining brownie batter over cheesecake batter. Swirl together using a knife.
- Bake for 35-40 minutes, or until the center is set.
- Cool completely on a wire rack and chill before cutting and serving!
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Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 332Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 40mgSodium: 220mgCarbohydrates: 49gFiber: 0gSugar: 8gProtein: 4g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
These were SO good!! Sunshine likes to pick which piece is her’s when I make something she really likes, and sometimes she will “claim her piece!” LOL
I walked into the kitchen and there is a note on which piece she want! LOL
This is another yummy idea I got from Bridget! She made mini muffins here.
I made full size muffins
- 1 box chocolate cake mix
- 1 can (15 oz) pumpkin
- 1/2 c mini chocolate chips
- 2 egg whites
- 2 TBSP water
- mini chocolate chips to garnish
- Preheat the oven to 375°.
- Spray the insides of your muffin liners with no stick pray, otherwise the muffins will stick to the paper. Place in muffin tins.
- In a large bowl, whisk the egg whites until a little foamy.
- Add in the remaining ingredients and stir until well-blended. Use an icecream scooper to fill prepared baking cups. Bake for about 18-20 minutes until a toothpick comes out clean.
- Sprinkle with a few mini chocolate chips as soon as they come out of the oven!
- Remove from pans and let cool on a rack.
More pumpkin recipes
If you have any pumpkin recipes to share,
be sure to link up over at Bake at 350,
or just head over there for more FAB recipes!