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5 Delicious Pumpkin Recipes for Fall

September 13th, 2014

I know we’re still just barely scratching the surface of the fall season, but I can’t help but get excited for all the upcoming pumpkin-spiced everything we have to look forward to. Looking ahead to the holiday season that will surely be upon us before we know it, I found five pumpkin-based recipes that will be great for both friends and family gatherings, as well as for more intimate times at home. Try pinning these to your inspiration boards to have them ready to go. I can’t wait to try them!

Pumpkin Recipes for Fall

5 Delicious Pumpkin Recipes for Fall

Pumpkin Recipes for Fall

1) Pumpkin & Butternut Squash SoupKeep this one handy for family dinners!


  • 1 small pumpkin (or 1 can of pumpkin puree)
  • 1 medium butternut squash (about 1 lb)
  • Butter or olive oil for brushing
  • Salt and  black pepper
  • 1 medium onion (chopped)
  • 1 celery stalk (chopped)
  • 2 carrots (chopped)
  • 3 garlic cloves (minced)
  • 6 cups chicken broth


  • To roast pumpkin and squash, preheat oven to 425 degrees.  Halve squash and remove seeds.  Wrap in foil and place on baking sheet.  Brush with melted butter (or olive oil) and season with salt and pepper.  Bake for 40 minutes, or until tender enough for the flesh to be scooped out with a spoon.
  • Another option is to sauté the pumpkin and squash.  To do this, peel and cube, and then cook until soft with the other vegetables (see next step)
  • Sautee Vegetables: Heat butter or olive oil over medium-high heat.  Sauté onion, carrot, celery and garlic until tender (about 10 minutes).  If you did not roast the pumpkin/squash, add cubes at the same time as other vegetables.  If roasted, scoop the pumpkin/squash into a pot once vegetables are tender.  Add 5 cups of chicken stock and bring to a boil.  Reduce heat, cover and let simmer for 30 minutes.
  • Finish soup: Remove from heat and then puree soup in a blender until smooth.  For a chunkier soup, set aside some of the veggies to incorporate after the rest of the soup is pureed.  Stir in1/4 cup cream and add the more chicken stock until the soup is almost the consistency you want.  Season to taste.  Suggested spices: curry or chili powder, garlic powder, salt/pepper.  Cinnamon or nutmeg gives it a more holiday taste.

Pumpkin Recipes for Fall

2) Pumpkin PiePerfect for the holidays.


  • 1 (8-ounce) package cream cheese, softened
  • 2 cups canned pumpkin, mashed
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 egg plus 2 egg yolks, slightly beaten
  • 1 cup half-and-half
  • 1/4 cup (1/2 stick) melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger, optional
  • 1 piece pre-made pie dough
  • Whipped cream, for topping

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

pumpkin bread pudding recipe

3) Pumpkin Bread PuddingDelicious and great as a homey dessert dish.


  • 1 cup heavy cream
  • 3/4 cup canned solid-pack pumpkin
  • 1/2 cup whole milk
  • 1/2 cup sugar
  • 2 large eggs plus 1 yolk
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • Pinch of ground cloves
  • 5 cups cubed (1-inch) day-old baguette or crusty bread
  • 3/4 stick unsalted butter, melted


Preheat oven to 350°F with rack in middle.

Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

pumpkin pancakes recipe

4) Pumpkin PancakesTalk about the perfect fall brunch staple!


  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 cups all purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinammon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt


1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

pumpkin cookies recipe

5) Pumpkin CookiesA delicious little treat for after school or as a hostess gift.



  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 3/4 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1/2 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
  • 2 eggs
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Browned Butter Frosting

  • 3 cups powdered sugar
  • 1 teaspoon vanilla3
  • 3 to 4 tablespoons milk
  • 1/3 cup butter (do not use margarine or spread; it will burn)


1. Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.

2. On ungreased cookie sheets, drop dough by heaping tablespoonfuls.

3. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.

4. In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.

5. Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.


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