Pumpkin Season

October has arrived and I could not be more excited to ring in the new season! The leaves are beautiful, there’s a chill in the air and the 31 days of Halloween is finally on freeform. I've always loved the fall season, but not just because of Halloween. Fall has become my favorite season because it’s the perfect excuse to try out some fall recipes! I know when most of us think of October we think of pumpkin spice season, but pumpkin can be delicious in many other recipes besides a latte.

Due to the pandemic, I’ve had the opportunity to relax, reset and enhance my love for cooking. Entertaining myself since the world has shutdown has been challenging at times, but I think filling your day with fun hobbies can be a great stress reliever. After doing some research and tweaking some recipes here and there I realized that there are so many delicious recipes that will keep you craving pumpkin all year round.

Here are a few of my favorite pumpkin themed treats that are perfect for this fall season! Enjoy!

Pumpkin Scones: I make these every year when fall starts! They are the perfect morning treat paired with a chai tea or your morning coffee!

- 2 cups Flour

- 2 and ½ teaspoons Baking Powder

- 1 and ½ teaspoon Cinnamon

- 2 teaspoons Pumpkin Pie Spice

- ½ teaspoon Salt

- 2 sticks of Unsalted Butter (cold)

- 1 Egg

- ½ cup of Pumpkin Puree

- ½ cup of Brown Sugar

- 1 teaspoon of Vanilla Extract

Details:

Mix flour, baking powder, cinnamon, pumpkin pie spice and salt in bowl. Grate the frozen butter with a cheese grater over the flour mixture. In another bowl, whisk the egg, pumpkin puree, brown sugar and vanilla extract until blended. Pour wet mixture over dry mixture and mix together until combined. Form mixture into an 8 inch disc and refrigerate for two hours. Preheat oven to 400F. Cut disc into 8 even triangle pieces. Bake for 17 minutes on a parchment paper covered baking sheet. Drizzle maple glaze over warm scones (optional).

Maple Glaze:

- 1 cup Powder Sugar

- ½ cup Pure Maple Syrup

- 2 tablespoons Unsalted Butter

Details: In a small saucepan melt butter and maple syrup together on low heat. Stir in powder sugar until combined. Drizzle over warm scones.

Pumpkin Streusel Muffins: Another delicious treat for your morning or any time of day. Let’s be honest, you’ll definitely have more than one of these!

- 1 and 2/3 cup Flour

- 1 teaspoon Baking Soda

- 2 teaspoons Cinnamon

- 2 teaspoons Pumpkin Pie Spice

- ½ teaspoon Salt

- 2 Eggs

- 1 teaspoon Vanilla Extract

- ½ cup Vegetable Oil

- ½ cup Sugar

- ¼ cup Brown Sugar

- 1 and ¼ cup Pumpkin Puree

- ¼ cup Milk

Details:

Mix flour, baking soda, cinnamon, pumpkin pie spice and salt in bowl. In another bowl whisk eggs, vanilla extract, sugar and brown sugar. Then add vegetable oil, pumpkin puree and milk. Pour wet mixture over dry and stir until combined. Using a muffin scoop, fill lined muffin tray with batter. Sprinkle streusel crumble over batter and bake at 375F for 15 minutes.

Crumb Topping:

- ¾ cup Flour

- ¼ cup Sugar

- ¼ cup Brown Sugar

- 1 teaspoon Pumpkin Pie Spice

- 6 tablespoons butter (melted)

Details: melt butter in a small saucepan over medium heat. Add flour, sugar, brown sugar and pumpkin pie spice together. Crumble over wet batter and bake!

Roasted Pumpkin Soup: Fall is the perfect time for soup and this one will warm you up on those chilly fall nights!

- 1 tablespoon Olive Oil

- 1 large Yellow Onion (diced)

- 4 cloves Garlic (minced)

- 2 teaspoons Thyme

- 1 teaspoon Red Pepper Flakes

- 4 lb. Pumpkin (cubed) or 4 cans of Pumpkin Puree

- 1 cup Red Lentils

- 3 cups Vegetable broth

- 3 cups Water

- Roasted Pumpkin Seeds for garnish

Details:

In large pot heat pan on medium heat. Once pan is warm pour olive oil. Once oil is warm add onion and garlic, let simmer until onions are soft and garlic is golden in color. Add thyme, red pepper flakes, salt and pepper stir together. Add cubed pumpkin, red lentils, vegetable broth and water. Bring to boil. Turn heat to low and let mixture simmer covered for 18 minutes. Soup is ready once pumpkin can be cut with fork and lentils are soft. Remove mixture from heat. Using a stand blender, puree the soup until all ingredients are blended together. Blend until it is to your thickness liking. Sprinkle with fresh parsley and roasted pumpkin seeds.

The Great Pumpkin Pasta: Trust me, it sounds weird but its divine!

- 1 lb. pasta (elbow, rigatoni or bowtie)

- 3 tablespoons butter

- 3 Garlic Cloves

- 3 Sage Leaves (fresh)

- 8 ounces Mushrooms

- 1 cup Pumpkin Puree

- 1 cup Vegetable Broth

- 1 cup Heavy Cream

- ½ cup Parmesan (shredded)

- Sprinkle of salt and nutmeg

- 6 strips Bacon (cooked and chopped)

Details:

Cook bacon and set aside until after sauce is made. Cook pasta, drain and set aside. In a large dutch oven melt butter. Once the butter is melted add garlic cloves, sauté until golden. At the same time add the sage leaves sauté until wilted. Stir in the mushrooms, pumpkin puree and vegetable broth; let simmer. Add cream, parmesan and a dash of salt and nutmeg. Leave on low to simmer for 3 minutes or until sauce is smooth. Toss in cooked pasta and chopped bacon bites. Stir until the pasta, sauce and bacon is combined. Garnish with a dash of salt and pepper.

Pumpkin Chocolate Chip Cookies: A festive spin on a traditional household favorite!

- 2 cups Flour

- 2 teaspoon Baking Powder

- 1 teaspoon Baking Soda

- 1 teaspoon Ground Cinnamon

- ¼ teaspoon Salt

- 1 can Pumpkin Puree

- 1 cup Sugar

- 1/3 cup Vegetable Oil

- 2 teaspoons Vanilla Extract

- 1 teaspoon Milk

- 1 Egg

- 1 and ½ cup Chocolate Chips

- ½ cup Chopped Walnuts

Details:

Mix flour, baking powder, baking soda, cinnamon and salt in separate bowl. In another bowl mix together pumpkin puree, sugar, vegetable oil and vanilla extract until combined. Add wet mixture to dry and stir until combined. Add egg and milk to mixture until it becomes dough. Stir in chocolate chips and walnuts (optional). Refrigerate dough for 2 hours. Preheat oven to 375F. With a dough scooper or large spoon form dough into a ball and roll with hands to create round sphere shape. Place dough on a parchment paper lined baking sheet. Bake for 10 minutes.

Hope you found these recipes mouthwatering! Let me know which one you made and have a wonderful, pumpkin filled fall season!