As pumpkin lovers, this time of year is amazing!
Many pumpkin recipes, so little time
We had gathered up a bunch of great sounding recipes from friends, blogs and social media…
Now what to do?
Make a bunch of pumpkin recipes on a cold Saturday, that’s what!
The contenders
Pumpkin Cream Cheese Bars
Ultra-healthy vegan (We also made them gluten-free)
by Chocolate Covered Katie
1/2 cup spelt flour (or white flour, oat flour, etc.)
1 tsp cinnamon
1/4 tsp pumpkin pie spice You can make homemade like this: 1/2 tsp cinn, 1/4 tsp ginger, 1/8 tsp allspice, and 1/8 tsp nutmeg
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 “egg” of choice- I used 1 tsp ener-g powder, but 1 tbsp ground flax would work. If necessary, you can omit completely.
3 tablespoons brown sugar (or agave) (For a sugar-free version, you can use xylitol.)
2 packets NuNaturals stevia (or 2 more tablespoons sugar)
1/2 cup canned pumpkin (or cooked, pureed pumpkin)
2 tablespoons milk of choice
2 tablespoons oil (Some readers say subbing applesauce is fine, but I haven’t tried it. Coconut oil is really good, but veg oil is ok too.)
1/2 tsp pure vanilla extract
Preheat oven to 350 F. Combine dry ingredients, then add in wet. Spread into an oiled 7×5 pan (or double the recipe for an 8×8) and cook for 14-15 minutes. Note: You can sub agave for the sugar; they’ll just be fluffier/cake-ier.
Pumpkin Pie Cupcakes
by KeyIngredient.com (We actually saw this on Facebook)
Mini-pumpkin pies in a cupcake size
1 15 oz can pumpkin puree
½ cup sugar (**I added an additional 1/4 cup sugar)
¼ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup evaporated milk
? cup all purpose flour
2 teaspoons pumpkin pie spice
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.
Pumpkin Cookies
Bready, buttery moist cookies
Original recipe makes 3 dozen
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Verdict
What’s the best pumpkin recipe?
For our tastes, the Pumpkin Pie cupcakes took the prize.
They were moist and like mini-pumpkin pies, and we will definitely make them again.
The pumpkin bars and cookies were also delicious… but there’s only so much time for pumpkin goodies.
Happy Thanksgiving!
