Baked Pumpkin Pasta is a quick, healthy pasta dish made with pumpkin, zucchini and ricotta cheese. This simple comfort food is perfect for a weeknight dinner.
I’ve said it many times before, and I’ll say it again: Fall is my favorite time of year for cooking and baking. Mainly because I love pumpkin recipes! While I typically prefer to use pumpkin in baked goods, this Baked Pumpkin Pasta made for a delightful, easy and healthy weeknight dinner. …
So I couldn’t help myself…I had to share one last pumpkin recipe with you. It’s a good one. Pumpkin Surprise Cupcakes are a moist, delicious pumpkin cake with a cream cheese surprise in the middle. A little sprinkling of powdered sugar on top is all these cupcakes need before presenting, which makes them ideal for travel or eating at a gathering since they won’t get all messy. While these cupcakes can hold their own without any frosting, they would also be really good with a little Cinnamon Cream Cheese Frosting if you want to get fancy. Pumpkin Surprise Cupcakes are an easy, portable and fun little pumpkin alternative to tomorrow’s traditional pie.
By the way, can you believe we’re already in Week #9 of the 12 Weeks of Christmas Treats! Due to the Thanksgiving holiday this Thursday, many of us are posting starting today through the rest of the week, so be sure to check out all of the yummy treats by clicking on the thumbnails at the bottom of this post.
Source: Taste of Home
Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us.
Pumpkin Cheesecake Bars combine pumpkin and cheesecake into a beautiful layered bar that are as delicious as they are simple to make. First you make a graham cracker crust. While that cools completely, you make the cheesecake filling, reserving a portion to add in some pumpkin. Pour the plain cheesecake layer over the crust. Dollop the pumpkin layer over the cheesecake layer and try for a swirl effect, if you desire, by running a knife through the batter. I was liking the simple layered look, so left it as is. Either way, they taste like a decadent cheesecake with a pumpkin twist.
With the holidays coming up, these Pumpkin Cheesecake Bars are a light alternative to those heavier desserts (or in addition to…I don’t judge!!) You would never guess it, but they are made on the lighter side, coming in around 115 calories per bar.
If you’re looking for other lighter dessert options, this Crustless Pumpkin Pie is my favorite pie of all time!
Source: Taste of Home
Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us.
Pumpkin Bundt Cake is a simple and delicious pumpkin pound cake, with warm spices and pumpkin-y goodness throughout. What attracted me to this recipe, aside from a slight pumpkin obsession, is that the ingredients are simple pantry items that I have on hand at all times. What made me fall in love with the recipe, aside from it being delicious, was how easy it was to make. The batter took me less than 10 minutes to whip together. Then bake for about an hour, let it cool, and voila! You have an elegant and versatile dessert that will happily feed a crowd or, in our case, treat a small family for a week. 🙂
Not only will this Pumpkin Bundt Cake be excellent served alongside your holiday cookie platter, but it would also be a tasty alternative at Thanksgiving dinner or even served at a brunch.
Every time I drop Adam off at Preschool, he asks what I’m going to do while he’s at school. Last week I told him laundry and other boring things. He told me I should make something…I should make something with pumpkin. Little did he know, I had these Pumpkin White Chocolate Chip Cookies on my list of things to do, so easy enough. I told him I would make some pumpkin cookies, and he just beamed! That definitely sounds better than laundry 🙂
These Pumpkin White Chocolate Chips cookies are very soft with a little chewy bite from the oats. I changed up the sugar ratio a bit from the original recipe because I love what brown sugar does to baked goods. The original recipe calls for 1 egg, but I initially made a half recipe. How do you cut an egg in half? I used the full egg in half, and 2 in a full recipe. The dough is a little gooey, so it helps to refrigerate it a bit before baking. Otherwise I don’t know exactly how this impacts the recipe, but I do know these cookies are perfection and would not change a thing.
I am sharing these delightful cookies for week 3 of the 12 Weeks of Christmas Treats, hosted by Meal Planning Magic. While these cookies are perfect for any holiday cookie platter, I do think they would also make an excellent Halloween or Thanksgiving treat, or any time treat for other fellow pumpkin lovers!
Adapted from Taste of Home
If you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us!
So last week was Adam’s first day of preschool. I decided to make Pumpkin Banana Muffins as a special surprise after school. Pumpkin Banana Muffins are his favorite muffin of all time, so I knew they would be a hit. He loved school and was welcomed home with his favorite treat. It is safe to say, he had the best day!
Source: Pumpkin Banana Bread
On Monday, I shared my favorite chili recipe of all time and gave you a preview of today’s post. What goes best with chili – cornbread! As I am sure you have noticed, we are all about pumpkin over here these days. So we put the two together to make Pumpkin Cornbread.
This recipe is super easy to make, and the sweet cornbread was the perfect complement to the spicy chili. The leftovers were a great quick breakfast on the go, while Adam enjoyed it most as a snack in the car after a trip to the zoo. Versatile and delicious, these Pumpkin Cornbread recipe is definitely a keeper.
Slightly Adapted from Sweet Pea’s Kitchen
Here are the Pumpkin Banana Pancakes I alluded to in yesterday’s post. Thankfully I did not lose the eggs and was able to make them. It’s a good thing too. I was excited to try a new spin on an old recipe, and Adam absolutely LOVED them! Similar to Pumpkin Banana Bread, these definitely taste like a cross between pumpkin pancakes and banana pancakes. Not a bad thing if you ask me!
The recipe made around 50 small-ish pancakes. I typically make a huge batch for the freezer and package them in groups of 6 (enough for a few days in each bag). I figured Adam would eat 1 or 2, and I would have the rest to use for pictures during nap time. Well…that morning he ate 4. Then he asked for another one for snack. This left me with 1 pancake for pictures. I couldn’t quite take a picture of just 1 pancake, so I decided to do pictures the next day and took out another 6-pack from the freezer. Of course, what did Adam do the next day? He ate 4 pancakes! I feared having fewer, so I made do with the 3 that remained. I’m just so glad he likes them. I hope you do too!
Layered Pumpkin Loaf is a delicious and easy recipe for pumpkin bread with a cream cheese swirl in the middle.
For the longest time, Mike and I would get ‘Pumpkin Loaf’ from everybody’s favorite coffee shop (you know, the one with the green logo). While that bread is good, I dare say that I prefer this Layered Pumpkin Loaf. Perhaps it’s the moist and flavorful bread, or perhaps it’s the cream cheese layer resting in the middle. Regardless of the reason, this is just plain good.
I substituted buttermilk for the skim milk in the original recipe, and I added extra cinnamon in addition to the pumpkin pie spice. I also added the chopped pepitas on top. Pepitas are tasty, add some crunch, look pretty, and go perfectly with this bread.
If you will be hosting out of town guests over the holidays, or simply hosting a breakfast/brunch, Layered Pumpkin Loaf would make a lovely addition to your table.
Not sure if you noticed, but I like pumpkin just a little bit. 🙂 This bread is certainly no exception.
Adapted from Kraft
Usually by the time Thanksgiving rolls around, I have made at least 6 pumpkin pies…and enjoyed them immensely, of course. Now, before you think I’m some crust-making machine, I must confess to you that my pumpkin pies are made without crust. This Crustless Pumpkin Pie is a recipe that I found years ago, and frankly it is pure genius. By eliminating the extra step of making crust and the excess fat and calories that come with the crust, you are left with a simple, delicious and “skinny” pumpkin pie!
This pie is so good and very easy to make. In fact, this is so easy to make, the first time I made it I put everything (minus the topping) in a blender. It turned out great! These days, I don’t have a blender, and I’m a little more cautious when baking.
Made with pumpkin and skim milk, you are left with a healthier alternative to your traditional pumpkin pie. It is no wonder that once pumpkin season hits, I have this pie in the fridge all the time. I have tweaked the recipe over the years to what it is today, and Mike and I are in pie-heaven all fall/winter long.
Adapted from Betty Crocker
