Seven Awesome Pumpkin Recipes

{Affiliate links used. Thanks for supporting this blog.}

If you have been around my blog at all you know that I love pumpkins!  Here is a collection of some of our favorite recipes that take pumpkin...

Pumpkin Chocolate Chip Muffins

1/2 cup oil

4 eggs

3 cups flour

2 cups sugar

1/2 t. cinnamon

1/2 t. salt

2 t. baking soda

1 small can pumpkin

12oz. semi-sweet chocolate chips

Preheat oven to 350. Beat eggs and sugar. Mix in rest of ingredients. Bake for 20 min. I normally make mini muffins out of this.

Pumpkin Chocolate Chip Cookies

4 cups flour

2 cups oats

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

1 1/2 cups butter

2 cups brown sugar

1 cup sugar

1 egg

1 teaspoon vanilla

1 - 16oz can pumpkin

2 cups chocolate chips

Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt. Set aside. In a large bowl cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips. Drop by 1/4 cup dough amounts onto greased cookie sheet. Bake 20 minutes. (You can make them half the size - regular cookie drop amount- but check the around 12-15 minutes as they may need to come out sooner than the large size.) Enjoy!

Black Bean 'n' Pumpkin Chili

1 med. sweet yellow pepper, chopped

1 med. onion chopped

3 garlic cloves, pressed or minced

2 T. olive oil

3 cups chicken broth

2 cans (15 oz each) black beans, drained

2 1/2 cups chopped chicken (or turkey)

1 can (15 oz) solid-pack pumpkin

1 can (14 oz) diced tomatoes

2 t. dried parsley

2 teaspoons chili powder

1 1/2 teaspoons oregano

1 1/2 t. ground cumin

salt

Saute onion, pepper and garlic in oil. Transfer to a big pot or slow cooker for simmering. Stir in the remaining ingredients. Simmer.

Nikki's Pumpkin Fudge

1 1/2 c. sugar

2/3 c. evaporated milk

1/2 c. pumpkin

2 TBS. butter

1 1/2 tsp. pumpkin pie spice

1/4 tsp. salt

2 c. mini marshmallows

1 pkg. (12oz) vanilla baking chips

1 tsp. vanilla extract

Line 8 inch square pan with foil. Grease the foil. Butter the sides of a heave sauce pan.Combine sugar, evaporated milk, pumpkin, butter, pumpkin pie spice, and salt. Stir constantly while bringing it to a boil over medium heat. Once boiling, continue boiling 12 minutes. Remove from heat. Stir in marshmallows,vanilla chips and vanilla extract. Stir until all ingredients are melted. Pour into square pan. Chill until firm. Cut in squares and store in the fridge.

Pumpkin Pie Smoothies

32 oz plain or vanilla yogurt

2- 15 oz cans of  Farmer's Market Foods, Organic Canned Pumpkin Pie Mix

(Note: any type of pumpkin pie filling would work.  Make sure it isn't just pureed pumpkin!)

Blend in the blender with a bit of water.  This amount makes about 9- 8oz. containers of smoothies.

Mocha Pumpkin Bread

3 1/2 cups flour

2 t. baking soda

1 t. salt

1 T. cinnamon

3 t. nutmeg

2 cups sugar (the original recipe would have been three cups)

1 cup oil

2/3 cup water

2 cups canned pumpkin (Not pumpkin pie filling)

4 eggs

2 t. vanilla

Mocha Cappuccino Hazelnut Spread

Preheat the oven to 350. Mix together the sugar and the wet ingredients (minus the mocha spread).  In another bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg. Slowly stir in the flour mixture to the wet mixture.  Mix until ingredients are combined.  Pour batter into loaf pans or muffin pans (make sure you spray the pans with oil or use muffin liners). Drop some of the mocha spread on the batter and swirl.  Bake small loaves for about 40 min., muffins for about 20 min., and larger loaves for about 60 min. Yum!

Pumpkin Scones with Cinnamon Icing

1 cup whole wheat pastry flour

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

6 tablespoons butter, sliced and chilled

1/3 cup pumpkin puree

1/3 cup heavy whipping cream

6 tablespoons brown sugar

2 teaspoons vanilla extract

Cinnamon Icing Ingredients:

1 cup powdered sugar

1 teaspoon ground cinnamon

1-2 tablespoons milk

1. In a large mixing bowl, whisk together the first 8 ingredients (dry). Cut in butter until coarse crumbs form.

2. In a smaller mixing bowl, whisk together the pumpkin, cream, sugar, and vanilla.

3. Add to dry mixture and stir just until mixture forms a thick dough. Use your (clean) hands to knead the dough once or twice, pressing it together. (For more tender scones, don't over-knead.)

4. On a lightly floured surface, form dough into a circle, about 3/4 inch thick. Use a knife or pizza cutter to cut circle into 8 wedges/triangles. Place wedges on an ungreased baking sheet, not touching.

5. Bake at 425 degrees for 15 minutes, until scones are lightly browned on the bottom.

6. Make icing by whisking together the icing ingredients, adding just enough milk to make a drizzling consistency. Icing can be drizzled over warm or hot scones, or brushed on.