You can't run from it, so you may as well just embrace it. There will be Pumpkin everything, everywhere, for the next 2+ months. As we are huge pumpkin fans, we want to share all our favorite pumpkin recipes. We invite you now to hop on the pumpkin train, cause it ain't going away!
Let's start with a basic, Pumpkin Bread! This one is amazing, makes a ton, is super easy, and tastes awesome, and not too sweet. With this recipe you can do loaves (makes 3) or muffins (makes 30ish). Our personal fave are muffins, since they are easy to freeze, and you can just pull out what you want to eat at the time. But if we're being truthful, we made these last week, put half in the freezer, and still finished them within the week. So the whole freezing thing was not necessary! Ha!
- 2 c. sugar (can sub for 1 cup sugar and 1 cup applesauce for less sugar)
- 1 c. canola oil
- 4 eggs
- 16 oz. canned pumpkin (not pie filling)
- 3/4 cup water
- 3 c. flour (I used whole wheat)
- 2 tsp. baking soda
- 1/2 tsp. table salt
- 2 tsp. cinnamon
- 1/2 tsp. cloves (optional)
- 1/2 tsp. nutmeg (or less)
- 1/2 tsp. allspice (optional)
- (for the last 3, if you have "pumpkin pie spice" you can do 1 1/2 tsp of that instead)
- Preheat oven to 350ºF. Grease loaf pans with butter or non-stick spray.
- Using a stand mixer or hand mixer, beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.
- Whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg, and allspice. Add to the mixer and mix only until just incorporated. Pour batter into prepared pans.
- Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when center springs back when touched. Note: When using the small pans, the loaves should be done in under 45 minutes. Start checking after 30 minutes. If using muffin tins, they should be done in 25 minutes, check, and maybe an additional 5 minutes after that.
Our next absolute favorite are these Pumpkin Chocolate Chip Cookies! They are so soft, fluffy, no crunch at all, OMG we love these! They will probably be made 5 times between now and The New Year!
- 1/2 c. canola oil
- 1 c. 100% pure pumpkin
- 1 c. sugar
- 1 egg
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1 tsp. milk
- 2 tsp. cinnamon
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 c. flour (can use whole wheat)
- 2 c. semisweet chocolate chips
Combine oil, pumpkin, sugar, egg, & vanilla.
In a separate bowl, combine baking soda & milk. Add to pumpkin mixture.
In a separate bowl, combine cinnamon, baking powder, salt, & flour. Add to pumpkin mixture.
Fold in chocolate chips.
Preheat oven to 350°.
Allow batter to sit for 15 minutes.
Using a cookie scoop, place batter on baking sheet.
Bake for 10-12 minutes.
Yield depends on size of cookies. 1 tablespoon cookie scoop typically yields 3 dozen.