Happy Saturday My Friends.
Here we are with the second part of my pumpkin series, today. HAPPY FALL!
Is it getting colder where you are? We are still watering the lawn and the highs have been 80’s and lows are 40’s.
Today I want to share with you some sweet pumpkin recipes!
See how I made this tiered tray here
So let’s get started.
This first recipe is something my daughter makes and loves during the cozy months. The biggest bonus with this recipe? It only has two ingredients! See how to make Applesauce in the instant pot.
Pumpkin Applesauce
Ingredients
- 1/2 cup Pumpkin Puree
- 1/2 cup Applesauce
Instructions
- Combine equal amounts of applesauce (homemade or store-bought, preferably with cinnamon and the applesauce should be sweetened) and pumpkin purée. Additional toppings are optional and encouraged! Toppings and mix-ins like pumpkin seeds, additional spices like cinnamon, for garnish, or whipped cream to top off the whole dish.That's it! Simple, right? And delicious! Give it a try.
The second/third recipe is a little more involved but just as delicious!
Pumpkin Muffins
I received this recipe when my daughter was in Kindergarten, from one of her teachers. I went to help her class make items for a Thanksgiving dinner and I was tasked with making this with the kids. How fun! We’ve made it every one of the 20 years since, and have played around with making it several different ways. SO, instead of bars, we sometimes make them into muffins. I will give the recipe directions for both!
Pumpkin Bars/Muffins
Ingredients
- 4 eggs
- 1 cup vegetable oil
- 1 cup sugar
- 1 15oz. can pumpkin puree Not Pumpkin Pie filling
- 2 cups AP flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. cloves
- 1/2 tsp. nutmeg
Cream Cheese Icing
- 1 6oz. pkg. cream cheese
- 3/4 stick butter (less than 1/2 a cup)
- 1 tsp. vanilla
- 1 Tbsp. cream or milk
- 4 cups powdered sugar
Instructions
Directions for Frosting
- Beat cream cheese, butter, vanilla and cream together until soft. Add powdered sugar to a spreadable consistency. Frost pumpkin bars or muffins.
FOR PUMPKIN BARS:
- In a bowl, beat the eggs, oil, sugar and pumpkin until well blended. In a separate bowl, sift the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg; gradually add to pumpkin mixture and mix well. Pour into a greased and floured 9x13-in. baking pan. Bake at 350° for 25-30 minutes or until set and when a toothpick is inserted near the center of the pan comes out clean. Cool completely.
FOR PUMPKIN MUFFINS:
- If using a regular muffin pan- Same procedure as above for bars but pour into muffin-lined pans. Bake 18-22 minutes at 350ᣞ. If using a texas muffin pan- Same procedure for bars, pour into muffin-lined pans. Bake 25-30 minutes at 350ᣞ.
We like ours with extra Icing
Magic Cookie Bars with Pumpkin Courtesy Centennial Kitchen
This fourth/fifth recipe comes from Centennial Kitchen. A must-try if you love the regular Magic Cookie Bars.
Magic Cookie Bars with Pumpkin
Ingredients
- 2 cups graham cracker crumbs (about 16 whole crackers)
- 1/2 cup unsalted butter, melted
- 1 14oz. can sweetened condensed milk
- 3/4 cup canned pumpkin puree
- 1 1/2 tsp. pumpkin pie spice (recipe follows)
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
- 1 1/2 cups sweetened shredded coconut
Pumpkin Pie Spice
- 2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. allspice
- 1/8 tsp. cloves
Instructions
Directions for Spice
- In a small bowl, combine all ingredients, mix well.
Directions for Bars
- Preheat oven to 350ᣞF. Line a 13x9 inch baking pan with foil, extending foil over the edges of the pan. For the crust: In a medium bowl toss crushed crumbs with melted butter until well combined. Press mixture evenly in prepared pan. In another medium bowl stir together sweetened condensed milk, pumpkin, and pumpkin pie spice until well combined. Pour pumpkin mixture over crust. Sprinkle chocolate chips on top, followed by pecans and coconut. Bake 35 to 45 minutes or until coconut is lightly toasted. Completely cool bars in pan, refrigerate until slightly firm. To serve, use foil to lift uncut bars out of pan. Cut into bars: remove foil. remove foil.
Pumpkin Pie Spice
And the sixth and final recipe. This is a favorite among many! Centennial Kitchen provides a sweet/spicy seasoning for your pumpkin seeds as well as how to roast them. Instructions for both follow.
Sweet & Spicy Seasoning
Ingredients
- 1 1/2 Tbsp. light brown sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 2 cups pumpkin seeds
Roasted Pumpkin Seeds Courtesy Centennial Kitchen
Roasted Pumpkin Seeds
Instructions
Clean:
- Scoop out the seeds and discard the stringy fibers and any seeds that are cracked or split. Place seeds into a colander and rinse well under cold water. Bring a saucepan of water to a boil. Add the rinsed seeds to the boiling water, reduce heat and gently simmer the seeds for 10 minutes. Drain and transfer to a paper towel-lined tray and pat dry.
Season:
- Place the seeds in a medium bowl and drizzle with a small amount of oil (1 Tablespoon oil for 2 cups of seeds). Sprinkle on your pumpkin pie spice blend as follows.In a small bowl combine:1 ½ Tbsp. light brown sugar½ tsp. Ground cinnamon½ tsp. Ground nutmeg. Use to season 2 cups cleaned pumpkin seeds before roasting.
Roast:
- Spread your pumpkin seeds in a single layer on a large baking sheet. Roast your seasoned pumpkin seeds at 350°F for about 12 to 15 minutes, tossing the seeds every 5 minutes until crisp and golden. Cool completely in the pan on a wire rack. (Seeds will become crisper as they cool). When cooled, store in a tightly covered container.
There you have it, friends! Six recipes with their spices and frostings! I hope you enjoy your recipes and the beginning of Fall/Pumpkin season. Happy Saturday!
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