These pumpkins are made from sweet and chewy rice cereal treats and topped with chocolate Tootsie Roll “stems” for just the right amount of chocolate. Garnished with smooth and creamy icing, you’ll get all of the right textures for the perfect festive dessert. 

Why You Should Make These Halloween Pumpkin Treats

• Fun to make. These pumpkin-shaped Rice Krispie treats are so adorable, and kids will love helping to roll their own pumpkins.
• Easy and quick. These are the perfect sweet treat to make for a Halloween party, holiday get-togethers, or a quick pre-trick-or-treating snack. 
• A simple recipe with a twist. These classic Rice Krispie treats get all dressed up for some spooky Halloween fun, but don’t forget to make them for Thanksgiving, too. They’re a fun Thanksgiving dessert for kids, or make great place card holders or take-home gifts for your guests. 

Ingredients for perfect Pumpkin Rice Krispie Treats

You will need the following ingredients:

• Salted butter – Unsalted butter, margarine, or vegan butter sticks work great too. 
• Mini marshmallows – Larger marshmallows take a bit longer to melt, but you can use them if you can’t find mini marshmallows. 
• Vanilla extract – This is optional, but creates a deeper flavor. 
• Rice Krispies cereal – Any brand of crispy rice cereal will work. 
• Orange food coloring – I used a water-based food coloring, but gel works great too. Just go slow if you use gel. The color is more vibrant, so you’ll need less. 
• Mini Tootsie Rolls – Any small, round, brown chocolate candy will work. 
• Green icing 
• Black Icing

Check out the printable recipe card at the bottom of the post for a detailed ingredient list!

How to Make Pumpkin Rice Krispie Treats

These Halloween Pumpkins (or Thanksgiving Pumpkins) are so quick and easy to make!

1. Melt butter. In a large pot over medium heat, melt the butter. 
2. Stir in the marshmallows and vanilla. Once the butter has melted, use a wooden spoon to stir in the mini marshmallows and vanilla extract. Stir frequently until the marshmallows have melted. 
3. Make them orange. Add the orange food coloring to the marshmallow mixture, starting with 5 drops and adding more until you get the desired shade of orange you want. Stir continuously for an additional 2 minutes to incorporate the food coloring and make sure all the marshmallows are melted.
4. Add the cereal. Add the cereal and toss to coat. Allow the Rice Krispie mixture to cool slightly off the heat before forming the pumpkins. 
5. Form the mixture into pumpkins. Coat your clean hands in cooking spray and roll the rice cereal into balls. You should get about 5-6 4-inch balls. One by one, place them on a nonstick surface like parchment or wax paper. Once you have all of them rolled, flatten the tops just slightly and use a butter knife to make vertical lines from top to bottom to represent the grooves in the pumpkin shape. Set aside to set and cool completely. 
6. Decorate. Once cooled, use a small amount of green icing to attach the tootsie roll to the top of each pumpkin and place the remaining green icing in a piping bag with a small round tip. Make vines with loops and twirls with the icing. Place the black icing into a piping bag and pipe jack-o-lantern faces on all or some of the pumpkins. 
7. Set and serve. Let it sit for 5 minutes to allow the icing to harden before serving!

FAQs

How do I store Pumpkin Rice Krispie Treats?

If you have leftover Rice Krispie Pumpkins, you can keep them stored in an airtight container or resealable bag for about a week. 

Do I have to use homemade Rice Krispie treats, or can I use store-bought?

In a pinch, store-bought works great and will save you some time. Just take the individual treats and shape them into pumpkins. I always check my local grocery store’s bakery section for pre-made rice cereal treats, so I know I’m getting something fresh, but prepackaged ones work great too. 

You can buy the sheets and use a pumpkin cookie cutter, cutting out the pumpkins instead of making them 3d.

Can I make Pumpkin Rice Krispie treats ahead of time and freeze them?

You can freeze these cute little pumpkins (not decorated) after you make them. Just wrap them in plastic wrap before sliding them into a resealable plastic bag. Thaw to room temperature before cutting and decorating. They’ll last about 3 months in the freezer. 

What else can I add for additional flavors?

I love that you can use different flavors to make these Rice Krispie treats fresh and new every time you make them. Here are some of my favorite ways to add a little something extra without a lot of effort. 

• Add a pinch of pumpkin pie spice for Pumpkin Spice Rice Krispie Treats
• Use a green candy (like an M&M or Skittle) on the top instead of icing stem, or for a salty crunch, use a piece of a pretzel stick.
• Wrap your pumpkin ball around a soft candy to make it candy-filled. A Reese’s, a Snickers, or a truffle would be perfect.

More Fun Rice Krispie Treats

Make one of these fun shapes for your next holiday!

• Halloween Black Cats
• Frankenstein Rice Krispie Treats
• Halloween Ghosts
• Patriotic Rice Krispie Treat Stars
• Other flavors here!

Don’t forget to pin or print this Pumpkin Rice Krispie Treats recipe so you have it for your next party!

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Pumpkin Rice Krispie Treats

Course Dessert

Cuisine American

Keyword Pumpkin Rice Krispie Treats, RIce Krispies Treats

Prep Time 15 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 pumpkins

Calories 415kcal

Author Lynne Feifer

Ingredients

• ¼ cup salted butter
• 4 cups mini marshmallows
• 1 teaspoon vanilla extract
• 5 cups Rice Krispies cereal
• 5-10 drops orange food coloring
• ½ cup green icing
• 5 small Tootsie Rolls
• ¼ cup black icing

Instructions

• In a large saucepan over medium heat, melt the butter.
• Once the butter has melted, use a wooden spoon to stir in the mini marshmallows and vanilla extract. Stir frequently until the marshmallows have melted.
• Add the orange food coloring, starting with 5 drops and adding more until you get the desired shade of orange you want. Stir continuously for an additional 2 minutes to incorporate the food coloring and make sure all the marshmallows are melted.
• Add the cereal and toss to coat. Allow the rice Krispie mixture to cool slightly off heat before forming the pumpkins.
• Coat your clean hands in cooking oil or spray and roll the rice cereal into balls. You should get about 5-6 4 inch balls. One by one, place them on a nonstick surface like parchment or wax paper. Once you have all of them rolled, flatten the tops just slightly and use a butter knife to make vertical lines from top to bottom to represent the grooves in the pumpkins. Set aside to set and cool completely.
• Once cooled, use a small amount of green icing to attach the tootsie roll to the top of the pumpkin and place the remaining green icing in a piping bag with a small round tip. Make vines with loops and twirls with the icing. Place the black icing into a piping bag and pipe jack-o-lantern faces on all or some of the pumpkins.
• Let thjem sit for 5 minutes to allow the icing to harden before serving!

Nutrition

Calories: 415kcal | Carbohydrates: 73g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 283mg | Potassium: 62mg | Fiber: 0.1g | Sugar: 45g | Vitamin A: 1792IU | Vitamin C: 15mg | Calcium: 17mg | Iron: 7mg

The post Pumpkin Rice Krispie Treats appeared first on 365 Days of Baking.

Fall is one of my favorite seasons! I love the changing leaves, the crisp sweater weather, and the ability to sit outside without sweating to death. But by far, my favorite thing is all the delicious food!

Now, pumpkin isn’t my favorite fall flavor, but I do enjoy it in moderation. If I’m going to make a pumpkin dessert, then it’s got to be both delicious and easy to make. These creamy Pumpkin Pie bars meet both requirements. They’ll be your go-to for potlucks and holiday meals, so be prepared for everyone to ask for the recipe!

Ingredients for Pumpkin Pie Bars

Gather together these ingredients to make homemade pumpkin bars:

For the crust (not pictured)

• All-purpose flour
• Baking powder
• Salt
• Butter (room temperature, salted or unsalted butter)
• Shortening
• Sugar
• Large eggs
• Pure vanilla extract

Pumpkin Filling Ingredients

• Pumpkin purée (make sure to get pure pumpkin, not pumpkin pie filling!)
• Sugar
• Ground cinnamon
• Kosher salt
• Ground ginger
• Ground cloves
• Large eggs
• Half and half (or you can combine heavy cream with whole milk)

Powdered Sugar Glaze

• Powdered sugar
• Milk
• Pure vanilla extract

For a detailed list of ingredients, check out the printable recipe card at the bottom of the post!

How to Make Pumpkin Pie Bars

1. First, we’ll make the shortbread crust. Preheat oven to 350°F. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a large bowl, cream the butter and shortening with a hand mixer on high until smooth and well combined. Add the sugar, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
3. Add the eggs and vanilla and mix well. Add the flour mixture and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
4. Press the remaining dough into an ungreased 9 X 13-inch pan. Bake for 12 minutes. The edges will be lightly golden, and the middle will appear to be underbaked, but don’t worry–you’re going to bake them again.

Make the Pumpkin Filling

1. Stir together the pumpkin, sugar, and spices. Add the eggs and then the half and half (or cream) and stir to combine. Gently spread the pumpkin mixture over the entire crust with an offset spatula. Drop the remaining dough in mounds over the filling.
2. Bake for about 35-40 minutes until the pumpkin filling is set and the crust is golden brown. If browning too quickly, loosely place a piece of tin foil over the pan and bake until set. Set the baking dish on a wire rack to cool completely before glazing.

Powdered Sugar Glaze

1. In a small bowl, mix together 1 cup of powdered sugar. Add the 1 tablespoon of milk and 1/4 teaspoon vanilla extract. If needed, add 1 teaspoon of milk until the glaze is of a consistency where it can be drizzled.
2. Once the pumpkin pie bars are completely cool, you can add the glaze. Using a spoon, evenly distribute the glaze over the top of the bars.

Tips for the Best Pumpkin Pie Bars

• Use quality canned pumpkin. I’ve had the best results using Libby’s brand.
• When the pumpkin bars are finished baking, they’ll be puffy in the pan. The filling will sink as it cools and sets, just like in a traditional pumpkin pie.
• Plan ahead for the time needed for these bars to cool completely. You can reheat to serve if you want, but they need to be cool before you add the glaze.

FAQs

Can I use pumpkin pie spice instead of the individual spices in this recipe?

Pumpkin pie spice will work just fine, but the flavor will be slightly different as it generally includes allspice and/or nutmeg, which aren’t in my recipe. If you are going to use it, use one teaspoon and omit the cinnamon, nutmeg, and cloves.

How do I store Pumpkin Pie Bars?

Store them in the fridge, tightly covered with aluminum foil, or transfer to an airtight container for 3-5 days.

Can I freeze these pumpkin bars?

Yes, you can freeze them. Once they cool completely, cover the pan with a layer of plastic wrap, then aluminum foil. Freeze them for 1-2 months. Thaw them in the refrigerator overnight before serving.

Can I omit the powdered sugar glaze?

Of course! If you still want a sweet topping, try my Stabilized Whipped Cream or a scoop of ice cream on the side!

Pumpkin Recipes You’ll Love

If you love pumpkin, then you’ll want to try one of these recipes next time that pumpkin spice craving hits:

• Soft and sweet with crackly powdered sugar edges, these Pumpkin Crinkle Cookies are a fall season delight!
• Pumpkin Chocolate Chunk Cake is the perfect cake for fall. Chunks of dark chocolate are baked into a moist pumpkin cake. A layer of pumpkin spice cream cheese frosting adds the finishing touch!
• Want pumpkin pie, but don’t want to go to the trouble of making a pie crust? Make this Crustless Pumpkin Pie! All the flavor of your favorite Thanksgiving pie with less hassle. It’s magical!
• This easy Cream Cheese Pumpkin Bread with a cream cheese swirl is calling your name! Made with real pumpkin and spices, and a sweetened cream cheese layer, this Pumpkin Bread quick bread makes a perfect fall treat for breakfast or dessert. Or you can try this Pumpkin Bread recipe without cream cheese, too!
• This Chai Spiced Pumpkin Cake is so moist and delicious, it will be the center of your fall dessert table. BUT everyone will want to eat it all year long!
• This No Bake Pumpkin Lush recipe will be your new go-to Fall and Thanksgiving dessert. With a gingersnap cookie crust, pumpkin cheesecake, pumpkin spice pudding, and Cool Whip, you’ll enjoy the delicious pumpkin flavor and layer combination in every bite. It’s my go-to every Thanksgiving instead of pumpkin pie!

Don’t forget to Pin or print this Pumpkin Pie Bars recipe so you can make this pumpkin treat anytime!

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Pumpkin Pie Bars

Pumpkin Pie Bars have all the flavor of pumpkin pie without the hassle of a pie crust. With a shortbread crust and a creamy pumpkin filling, these pumpkin bars are so easy to make and taste amazing!

Course Dessert

Cuisine American

Keyword Pumpkin Pie Bars

Prep Time 15 minutes minutes

Cook Time 42 minutes minutes

Total Time 57 minutes minutes

Servings 24 bars

Calories 257kcal

Author Lynne Feifer

Ingredients

• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup butter , room temperature. I use salted
• ½ cup shortening
• 1 ¾ cups sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract

Pumpkin Pie Filling

• 15 ounces pure pumpkin be sure to use pure pumpkin, NOT pumpkin pie filling
• ¾ cup sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• ½ cup half and half OR you can combine 1/4 cup heavy cream with 1/4 cup whole milk

Powdered Sugar Glaze

• 1 cup powdered sugar
• 1 tablespoon milk additional milk if needed, 1 teaspoon at a time
• ½ teaspoon pure vanilla extract

Instructions

• Preheat oven to 350°F.
• In a medium bowl, whisk together the flour, baking powder and salt.
• In a large mixing bowl, cream the butter and shortening on high until smooth and well combined. Add the sugar, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
• Add the eggs and vanilla and mix well. Add the flour mixture and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
• Press the remaining dough into an ungreased 9 X 13-inch baking pan. Bake for 12 minutes. The edges will be lightly golden, and the middle will appear to be underbaked, but not to worry, you're going to bake them again.

Pumpkin Pie Filling

• Stir together the pumpkin, sugar, and spices. Add the eggs and then the cream or half and half and stir to combine. Gently spread the pumpkin mixture over the entire crust with an offset spatula. Drop the remaining dough in mounds over the filling.
• Bake for about 35-40 minutes until the pumpkin filling is set and the crust is golden brown. If browning too quickly, loosely place a piece of tin foil over the pan and bake until set. Set pan on a baking rack to cool completely before before glazing.

Powdered Sugar Glaze

• In a small bowl, mix together the 1 cup powdered sugar. Add the 1 tablespoon of milk, and 1/4 teaspoon vanilla extract. If needed, add 1 teaspoon of milk until glaze is of a consistency where it can be drizzled.
• Using a spoon, evenly distribute the glaze over the top of the bars.

Nutrition

Calories: 257kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 147mg | Potassium: 104mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2951IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The post Pumpkin Pie Bars appeared first on 365 Days of Baking.

It’s fall, and that means pumpkin flavor is back on the menu! Whether it’s in your coffee or on the dessert table, pumpkin spice has become a great way to celebrate this time of year.

While I still think apple is the superior fall flavor, there’s room in my heart for pumpkin treats too. I’m always a fan of quick breads, so this classic Pumpkin Bread recipe is a must-make in my eyes.

Ingredients for Homemade Pumpkin Bread

You only need a handful of simple ingredients to make a deliciously soft pumpkin bread:

• All-purpose flour
• Granulated sugar
• Pumpkin spice (see note below)
• Baking soda
• Kosher salt
• Large eggs
• Canned pumpkin puree (not pumpkin pie filling)
• Melted butter
• Milk
• Raw sugar (for sprinkling on top)

You can find a detailed list of ingredients for this quick bread recipe in the printable recipe card at the bottom of the post!

Recipe Note

If you don’t have or prefer not to use pumpkin spice, you may use 1 1/2 teaspoons ground cinnamon (divided as you’ll use 1/2 teaspoon to mix with the raw sugar for the topping), 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

How to Make this Easy Pumpkin Bread Recipe

1. Prepare for Baking. Preheat oven to 350° F and spray a 9 X 5-inch loaf pan with nonstick cooking spray. Place a piece of parchment paper into the loaf pan so that it is long enough on both sides to lift the bread out of the pan. Doing this will help keep the topping intact.
2. Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar, 1 3/4 teaspoons pumpkin spice, baking soda, and salt. 
3. Mix the wet ingredients. In a large bowl, beat the eggs with a fork. Add the pumpkin puree, butter, and milk. Mix until thoroughly combined.
4. Make the batter and prepare for baking. Add the flour mixture to the wet ingredients and mix until just combined. Pour batter into the prepared loaf pan and smooth the top. In a small bowl, mix the raw sugar with the remaining 1/2 teaspoon of the pumpkin spice. Evenly sprinkle the flavored sugar over the top of the bread.
5. Bake. Bake for 50-60 minutes on the center oven rack or until a toothpick inserted in the middle comes out clean. Cool the bread in the pan on a wire rack for 10 minutes before lifting the pumpkin loaf from the pan with the parchment. The bread will cut into individual slices more easily if it’s been cooled completely (but I know it’s hard to resist!)

FAQs

How do I store Pumpkin Bread?

Place your bread in an airtight container or plastic bag for up to 4 days. You can keep it at room temperature.

Can I freeze this Pumpkin Bread Recipe?

Yes, you can! To freeze, wrap the bread  in aluminum foil or plastic wrap, then place it in a freezer bag or other container. Freeze for up to 2 months. Thaw at room temperature for a few hours while still wrapped.

How do I know when my Pumpkin Bread is done?

 Insert a toothpick or cake tester into the center of the loaf; it should come out clean with only a few moist crumbs, or no batter at all. Other ways to tell it’s done include the bread puffing up and cracking on top, and the loaf springing back when lightly pressed in the center.

​Can I make this recipe into Pumpkin Muffins?

Yes! Grease a muffin tin and divide the batter equally among the cups. Bake for 15-18 minutes at 350 degrees F or until muffins pass the same toothpick test as the bread! You could also divide the batter into mini loaves for great gifts!

Does the sugar topping serve a purpose other than taste?

Yes, actually, the raw sugar sprinkled on top helps give the bread a nice caramelized and slightly crunchy crust. I think it’s the best part, but you can omit it if you like.

Pumpkin Bread Varieties

If you’re a big fan of pumpkin bread but want to change it up, try one of these recipes next time:

• This easy Pumpkin Bread recipe with cream cheese swirl is calling your name! Made with real pumpkin and spices, and a sweetened cream cheese layer, this Cream Cheese Pumpkin Bread makes a perfect fall treat for breakfast or dessert.
• Fall is in the air with this Chocolate Chunk Pumpkin Bread made even better with chunks of chocolate (or you could use chocolate chips) and a cinnamon sugar topping. Served with coffee, it’s irresistible!

More Pumpkin Desserts

Cakes

• Pumpkin Chocolate Chunk Cake
• Chai Spiced Pumpkin Cake
• Bonus: Pumpkin Spice Frosting for your cakes!

Cookies

• Pumpkin Crinkle Cookies
• Pumpkin Spice Cream Cheese Cookies

Other Treats

• No Bake Pumpkin Lush
• No Bake Pumpkin Nutella Cheesecake
• Pumpkin French Toast Casserole

What type of pumpkin spice-flavored treat is your favorite? Let me know in the comments below. And don’t forget to Pin or print this Pumpkin Bread Recipe for your next bread baking session!

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Pumpkin Bread Recipe

Enjoy all of your favorite Fall flavors this easy Pumpkin Bread Recipe! You'll love a slice of this lightly spiced pumpkin quick bread paired with a hot cup of coffee or tea or as a delightful snack.

Course Breakfast

Cuisine American

Keyword Pumpkin Bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 229kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 2 ¼ teaspoons pumpkin spice , divided *See Note.
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 2 large eggs
• 1 cup pure pumpkin NOT pumpkin pie filling
• ½ cup butter melted
• ¼ cup milk
• ¼ cup raw sugar

Instructions

• Preheat oven to 350° F. and spray a 9X5-inch loaf pan with cooking spray. Place a piece of parchment into the loaf pan so that it is long enough on both sides to lift the bread out of the pan. Doing this will keep the topping intact.
• In a medium bowl, whisk together the flour, sugar, 1 3/4 teaspoons pumpkin spice, baking soda, and salt. 
• In a large bowl, beat the eggs with a fork. Add the pumpkin puree, butter, and milk. Mix until thoroughly combined.
• Add the flour mixture to the wet ingredients and mix before just combined. 
• Pour batter into prepared loaf pan, and smooth the top.
• In a small bowl, mix the raw sugar with the remaining 1/2 teaspoon of the pumpkin spice. Evenly sprinkle the cinnamon sugar over the top of the bread.
• Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
  
• Allow pan to cool on a wire rack for 10 minutes before lifting the bread from pan with the parchment. The bread will cut more easily if it's been cooled completely.

Notes

*If you choose not to use pumpkin spice, you may use 1 1/2 teaspoons ground cinnamon (divided as you’ll use 1/2 teaspoon to mix with the raw sugar for the topping), 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

Nutrition

Calories: 229kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 264mg | Potassium: 84mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3468IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

The post Pumpkin Bread Recipe appeared first on 365 Days of Baking.

It’s that time of year– pumpkin season! I don’t know about you, but when I think about pumpkin, my mind automatically turns to delicious treats like pumpkin pie, Chocolate Chunk Pumpkin Bread, or my  Caramel Pumpkin Cheesecake Tartlets. Pumpkin = sweets and treats in my mind.

I don’t typically think of savory dishes when I think of pumpkins. But there are so many great things you can do with pumpkin. I need to thank my good friend and neighbor, Tracy, for this one. She sent me a note saying I had to try it, and I am so very glad she did! Thank you, Tracy!! BIG baking hugs for this one, girl!

This dish was a huge hit in our home. The flavors blended so nicely together and the pumpkin itself was so yummy! It came right out of the shell when I scooped it with my fork and tasted oh so good with the cornbread, bacon, and sausage.

They were very filling, too. Not a single one of us finished, plus we had a whole pumpkin left over. Thank goodness these stuffed pumpkins make wonderful leftovers the next day for lunch!

Ingredients for Stuffed Pumpkins

You’ll need the following ingredients to make this delicious fall dinner:

• Small sugar pie pumpkin for each person
• Bulk sausage
• Bacon (I prefer center cut bacon)
• Stove Top Stuffing Cornbread Mix
• Chicken Broth
• Butter
• Freshly grated nutmeg
• Italian parsley (flat-leaf)
• Shredded Swiss cheese
• Cheddar cheese
• Heavy Cream

Make sure to review the recipe card at the bottom of the post for the exact amounts of each ingredient.

How to make this Roasted Stuffed Pumpkin Recipe

This recipe takes a good amount of time, so make sure to plan ahead!

1. Using a serrated knife, cut the top of the pumpkin off, and remove the seeds and all of the stringy innards. Make sure to scrape it down to reveal the flesh of the pumpkin inside. Repeat for each pumpkin.
2. Preheat oven to 375ºF. Prepare a rimmed baking sheet by lining it with tinfoil or parchment paper and spraying it with cooking spray.
3.  Prepare the stuffing mix as directed with the chicken stock and butter, and set it aside.
4. Cook the bacon, crumble it, and place it into a large bowl. In a large skillet, place sausage and crumble as it cooks. Drain and combine in a large bowl with the crumbled bacon.
5. Add the stuffing mix or cornbread cubes, nutmeg, parsley, Swiss and cheddar cheeses, and heavy cream, and combine all ingredients thoroughly.
6.  Lightly stuff the shell of each hollowed-out pumpkin with the filling mixture. Place the pumpkins on the prepared baking sheet and roast for 2 hours. (Do your nails, fix your hair, take a bath,  and enjoy the quiet time when you’re usually rushing around to prepare dinner!)
7. The sides will start to shrivel towards the end of baking. Allow to cool for 5 minutes, then cut the whole thing in half and serve. Caution: it will still be very HOT when served.

Recipe Tips

I had the best result scraping the inside with a grapefruit spoon. If you have one, you may want to use it but don’t go out and purchase it just for this purpose. You can use a regular large spoon.

Be careful not to overfill your pumpkins as the stuffing does expand as it bakes.

Variations/Substitutions

• You can use any cheese you prefer: Try Gruyere or Jarlsberg
• Your sausage can be made from ground turkey chicken, or pork- it really doesn’t matter.
• Add even more flavor with sliced onions and/or minced garlic.
• You could add mushrooms, nuts, rice stuffing, or even fruit like cranberries or diced apples for different flavors and textures!
• This would be a great holiday meal or a fun day-after meal to use up Thanksgiving leftovers and even those pumpkins you’ve used for decorating! 😉

FAQs

What size pumpkin should I use?

Look for small sugar pumpkins (also called pie pumpkins) that are about 2 ½ – 3 pounds each for this recipe. This is a different kind of pumpkin than the kind you use for carving.

Can I roast the pumpkin seeds?

Yes! To avoid excess food waste, roast any seeds you remove from the pumpkins. I enjoy them lightly salted.

Can I make this in mini pumpkins?

Yes, that would be a fun way to make individual servings! The cooking time would be much shorter, maybe around a half hour or so. But I haven’t tried this, so you might just have to watch it closely, and I’m not sure the exact count of smaller pumpkins you’d need.

How do I store leftover Stuffed Baked Pumpkin?

Store leftovers in the fridge, covered, for up to 5 days. To reheat, place them in a 375 degree oven for 15-20 minutes.

Can I make this vegetarian?

Sure, just substitute a meatless protein for the sausage and bacon, or omit it entirely. Use dairy-free cheese as well and you have a vegan dish!

More Pumpkin Recipes

I usually bake with my pumpkin, so here are some sweet treats for you to try:

• Pumpkin Crinkle Cookies
• Pumpkin Spice Cream Cheese Cookies
• No Bake Pumpkin Lush
• Pumpkin Muffins
• Pumpkin Chocolate Chunk Cake
• Homemade Pumpkin Spice

Squash It Up!

These recipes aren’t pumpkin specific, but you can enjoy her sister squash in all sorts of ways!

This one-pan Sauteed Squash is a quick and easy side dish that’s full of flavor! 

Roasted spaghetti squash and sausage come together for an easy dinner. Seasoned with garlic and Italian herbs, Sausage Spaghetti Squash is a flavorful family favorite!

This hearty Yellow Squash Casserole is a comforting side dish full of fresh and savory flavor. Tender and sweet, yellow squash joins with garlic, onions, fresh herbs, and plenty of cheesy filling to make the perfect casserole you can serve with any main dish. 

Roasted Butternut Squash makes a simple and flavorful side dish for your meals! Tossed in fresh herbs like sage and thyme, cubes of butternut squash turn out perfectly tender on the inside with nice crisp edges. 

Butternut Spinach Multi-Grain Medley – roasted butternut squash, sautéed spinach and onion, and pomegranate arils tossed with rice make this colorful Fall side dish perfect for your holiday table.

I used to rate everything I baked on a scale of 1-4 with 4 being the best and these Stuffed Pumpkins earned 3 1/2 rolling pins!
There were SO unbelievably yummy!
Even the boy who turned his nose up when he asked what was for dinner ended up really liking it!
And that’s saying something, especially coming from one who would eat penne, tacos or my chicken picatta every night of the year.
Mr. 365 said, “you can definitely make this again!”
I think it was a hit.
They were very filling, too. None of us finished and we had a whole pumpkin leftover.
Then again we are birds when we eat. Good leftovers for tomorrow’s lunch though!

The flavors blended so nicely together and the pumpkin itself was so yummy delicious! It came right out of the shell when I scooped it with my fork. and tasted oh so good with the cornbread, bacon and sausage.

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Stuffed Pumpkin Recipe

This Stuffed Pumpkin Recipe is the perfect comfort food for fall! Small pumpkins are stuffed full of meaty flavor, gooey cheese, and a stick-to-your-ribs stuffing flavored with fresh herbs and spices!

Course Dinners

Cuisine American

Keyword Stuffed Pumpkin Recipe

Prep Time 30 minutes minutes

Cook Time 2 hours hours 20 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 6 servings

Calories 1499kcal

Author Lynne Feifer

Ingredients

• 4 small pie pumpkins 2-3 lbs. each
• 1 pound bulk sausage
• 4 pieces cooked bacon crumbled
• 1 package Cornbread Stuffing Mix
• 1 ½ cups chicken broth
• 4 tablespoons butter
• ½ teaspoon freshly ground nutmeg
• 1 tablespoon Italian parsley
• 1 cup shredded Swiss cheese
• 1 cup shredded Cheddar cheese
• 1 ½ cups heavy cream

Instructions

• Using a serrated knife, cut the tops off the pumpkins and scrape the insides clean, removing seeds and making sure to remove the stringy insides.
• Preheat oven to 375ºF.Prepare a rimmed baking sheet by lining it with tinfoil and spraying it with cooking spray.
• Prepare the stuffing mix as directed with the chicken stock and butter, and set aside.
• Place crumbled bacon into a large bowl. Add sausage to a large skillet, and crumble as it cooks. Drain and combine in large bowl with the bacon.
• Add stuffing, nutmeg, parsley, Swiss and cheddar cheeses, and heavy cream. Combine all ingredients thoroughly.
• Lightly stuff the shells of the pumpkins (just below the rims) as the stuffing will expand while baking. Place on prepared baking sheet and roast for 2 hours. Pumpkins can be covered with a piece of tin foil if browning too quickly.
• The sides will start to shrivel towards the end of baking. Allow to cool for 5 minutes, then cut in half and serve.

Nutrition

Serving: 1serving | Calories: 1499kcal | Carbohydrates: 125g | Protein: 53g | Fat: 95g | Saturated Fat: 49g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 269mg | Sodium: 2025mg | Potassium: 5166mg | Fiber: 8g | Sugar: 44g | Vitamin A: 118118IU | Vitamin C: 125mg | Calcium: 845mg | Iron: 14mg

This post was originally Day 247 of my original 365 Days of Baking, published October 27, 2011. It has been updated in format and with pictures on October 30, 2024.

The post Stuffed Pumpkin Recipe appeared first on 365 Days of Baking.

These bite-sized pumpkins are perfect for a Halloween party, Thanksgiving dessert, or simply as a sweet treat to enjoy on a crisp autumn afternoon. Get ready to impress your friends and family with these irresistible and Instagram-worthy pumpkin spice meringue cookies shaped like pumpkins – a true fall delight.

Why Pumpkin Spice is a Fall Favorite

Pumpkin spice has become synonymous with fall, evoking warm memories of cozy sweaters, crackling fires, and the aroma of spices permeating the air. This classic combination of cinnamon, nutmeg, ginger, allspice, and cloves is the perfect way to add a touch of warmth and comfort to any recipe. The earthy pumpkin flavor pairs perfectly with these spices, creating a flavor profile that is irresistible during the fall season. Whether it’s in the classic pumpkin spice latte, seasonal baked goods, or desserts, pumpkin spice is everywhere this time of year!

Equipment for Meringue Pumpkins

In this recipe, I used the following tools to form the perfect pumpkins:

• Kitchen Aid Mixer
• 12-inch disposable piping bags
• Wilton Tip #22 for pumpkins
• Wilton Tip #1 for the stems
• Wilton Tip #67 for leaves

I do have this full decorating set, but felt the tips above would give me the best results. Feel free to use different tips if you have them and they work well!

Ingredients Needed for Pumpkin Spice Meringue Pumpkins

To make these delightful pumpkins, you will need the following ingredients:

• 5 egg whites (room temperature)
• 1 cup granulated sugar
• A pinch of cream of tartar
• ½ teaspoon pure vanilla extract
• 1 teaspoon pumpkin pie spice (use store-bought or use my Homemade Pumpkin Spice)
• Orange gel food coloring
• Green liquid food coloring ( Though I prefer gel food coloring for best results)

How to make Pumpkin Meringues with Pumpkin Spice

Making the Meringue

1. Preheat your oven to 175 degrees F. and prepare a large baking sheet(s) by lining it with parchment paper.
2. In a medium bowl over a pot with an inch of simmering water, combine the egg whites, sugar, and cream of tartar. Whisk constantly for 7 minutes until the sugar is completely dissolved. You’ll be able to tell when you rub a little of the contents between your thumb and finger and it doesn’t feel granular.
3. Gently pour the mixture into a large bowl and fold in the vanilla and pumpkin pie spice.
4. With a whisk attachment or an electric mixer, beat on low, gradually increasing to high for 7 minutes until stiff peaks form.

Piping the Pumpkins

1. Place 2/3 cup of the meringue into a mixing bowl and color with green food coloring until the desired hue is reached, mixing with a rubber spatula.
2. Pour the desired amount of orange food coloring into the remaining meringue in the mixing bowl and beat until well mixed.
3. Place the orange meringue into a piping bag fitted with the #22 piping tip. See recipe card below for how to fill the bag.
   Create the pumpkins by piping them in one place on the parchment and pull up. The meringues will not spread, so can be placed about 1 inch or so apart on the baking sheet. You can make them large or small, or even pipe cute mini pumpkins!
4. Place 1/3 of the green meringue into a piping bag fitted with the Wilton #1 tip to add the stem. Place the remaining green meringue into a piping bag fitted with the Wilton Tip #67.
5. Pipe the stem with the Wilton #1 tip by piping a small amount of green meringue on the top of the pumpkin and pulling over.
6. Use the Wilton #67 tip to pipe leaves onto each pumpkin.

See recipe card below for the complete ingredient list and full instructions.

Baking the Pumpkin Meringues

1. Place the meringues into the preheated oven and bake for 2 hours.
2. Next, turn the oven off and leave the meringues inside for an additional 4 hours to set.
3. Remove from the oven to cool. Transfer them to a platter to serve to your friends and family!

Tips for Achieving the Perfect Meringue Texture

Making meringue can be intimidating, but with a few tips and tricks, you can achieve the perfect texture every time. Here are some pointers to keep in mind:

• Start with clean utensils and bowls. Any trace of oil or grease can prevent the egg whites from reaching their full volume.
• Use fresh egg whites at room temperature. Cold eggs take longer to whip and may not achieve the desired volume.
• Beat the egg whites until stiff peaks form. This means that when you lift the beaters, the meringue should hold its shape and not collapse.
• Be gentle when folding in the flavorings. Overmixing can deflate the meringue and result in a dense texture.

Decorating Ideas for Pumpkin Spice Meringue Pumpkins

Here are a few decorating ideas to make them even more enticing:

• Dust the finished pumpkins with a sprinkle of cinnamon or pumpkin spice for an extra pop of flavor.
• Use edible gold or orange glitter to add a touch of sparkle to the pumpkins.
• Place the meringue pumpkins on a bed of crushed graham crackers to mimic a pumpkin patch.

How to Store Leftover Pumpkin Spice Meringues

Store these treats in an airtight container at room temperature for up to 4 days.

Try these Fall Treats:

If you like these Pumpkin Spice Meringue Pumpkins, then you’ll love these sweet treats:

• Halloween Ghost Meringues
• No-Bake Pumpkin Nutella Cheesecake
• Pumpkin Chocolate Chunk Cake
• Halloween Pumpkin Spider Cupcakes
• Pumpkin Spice Cream Cheese Cookies

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Pumpkin Spice Meringue Pumpkins

These adorable Pumpkin Spice Meringue Pumpkins are not only a feast for the eyes but also a delight for the taste buds. This simple recipe brings you the comforting flavors of Fall in a festive treat, and they’ll be the perfect addition to your Halloween or Thanksgiving dessert tables!

Course Dessert

Cuisine American

Keyword Pumpkin Spice Meringue Pumpkins

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Resting Time 4 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 108 servings

Calories 8kcal

Author Lynne Feifer

Ingredients

• 5 egg whites room temperature
• 1 cup granulated sugar
• 1 pinch Cream of Tartar
• ½ teaspoon pure vanilla extract
• 1 teaspoon pumpkin pie spice
• orange gel food coloring I used an orange gel food coloring and added about 30 drops
• green liquid food coloring I used liquid green food coloring and used 15 drops.
• 3 12-inch disposable piping bags
• Wilton Tip #22 for pumpkins
• Wilton Tip #1 for the stems
• Wilton Tip #67 for leaves

Instructions

• Preheat your oven to 175 degrees F. and prepare a baking sheet by lining it with parchment.
• In a medium bowl over a pot with an inch of simmering water, combine the egg whites, sugar and cream of tartar.
• Whisk constantly for (7 minutes) until sugar is completely dissolved. You’ll be able to tell when you rub a little of the contents between your thumb and finger and it doesn’t feel granular.
• Gently pour the mixture into a mixing bowl.
• Add the vanilla and pumpkin pie spice.
• With a whisk attachment or a hand beater, beat on low, gradually increasing to high for (7 minutes) until stiff, shiny peaks are formed.
• Place 2/3 cup of the meringue into a mixing bowl and color with green food coloring until desired hue is reached, mixing with a rubber spatula.
• Pour the desired amount of orange food coloring into the contents of the mixing bowl and beat until well mixed.
• SEE NOTE. Place the orange meringue into a piping bag fitted with the #22 tip. Create the pumpkins by piping in one place on the parchment and pull up. The meringues will not spread, so can be placed about 1-inch or so apart on the baking sheet.
• Place 1/3 of the green food coloring into a piping bag fitted with the Wilton #1 tip to add the stem. Do so by piping a small amount on the top of the pumpkin and pulling over.
• Place the remaining 1/3 cup of the green food coloring into the piping bag fitted with the Wilton Tip #67 and pipe a leaf or leaves onto each pumpkin.
• Bake for 2 hours.
• Turn oven off and allow the pumpkins to remain in the oven for an additional 4 hours to set.
• Store covered in an airtight container for up to 4 days.

Notes

• I find it easiest to fill the bag with the tip attached by placing it into a tall glass as pictured above. Bend the tip up and then fold the bag down around the rim of the glass. This way you can use two hands to hold the bowl and use a spatula to put the meringue into the bag. then just remove the bag from the glass and squeeze the meringue down towards the top. Don’t overfill the bag, and be sure to twist the top to close the opening so that nothing leaks out as you pipe.
• Refer to the process photos in the post for clarification on filling the bags and piping. 
• Of course, depending how small or large you make them, will change the amount and nutritional value. 

Nutrition

Serving: 1serving | Calories: 8kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.01g | Saturated Fat: 0.001g | Sodium: 2mg | Potassium: 4mg | Fiber: 0.003g | Sugar: 2g | Vitamin A: 0.05IU | Vitamin C: 0.004mg | Calcium: 0.2mg | Iron: 0.01mg

This recipe was originally published September 13, 2016. It has been updated in format and with photos on October 25, 2024.

The post Pumpkin Spice Meringue Pumpkins appeared first on 365 Days of Baking.

I am proud to be partnering with Best Food Facts to bring you these Pumpkin Muffins. I have been compensated, but as always, all opinions are 100% my own. 

So, it’s fall, and for a lot of us, that means pumpkin season! To be honest, I’m a girl who can’t stand pumpkin pie at Thanksgiving and will happily forego a pumpkin spice latte. But I have fallen in love with these pumpkin muffins and am so excited to have these with my morning cup of coffee on a chilly fall morning!

Guess what? This delicious muffin recipe is also dairy-free! By substituting vanilla soy milk for regular milk, I’ve removed the dairy. So if you’ve been missing out on this delicious treat because of the milk, try this recipe instead!

Soy: The Secret Ingredient

I decided to try making these muffins with soy milk because I went on a soy farm tour with Best Food Facts in July, 2019.
Since then, I’ve been incorporating more soy into our menu here at home. 
It never ceases to amaze me, when I work with Best Food Facts I always learn so much and I love it! 

Did you know?

• Soy is the ONLY plant protein that is a whole protein – meaning that it contains an adequate proportion of each of the nine essential amino acids necessary in the human diet.
• It is also the ONLY plant protein that has an FDA claim for heart health.
• Vegetable oil is actually soybean oil. It has no trans fats, has a better shelf life, and is cleaner for fryers. 
• Soybean oil can be ingested if a person has a soy allergy. The oil is highly refined, which removes the protein responsible for causing the allergic response.
• Just one cup of soy milk a day can possibly prevent breast cancer.

You can find more soy information when you visit:

• Best Food Facts – they are a great source of information for anything food. If you’ve got any kind of question concerning food, you’ll be able to find an answer. Or if you can’t, they’ll be able to find it for you through one of the many experts.
• Soy Connection – lots of facts, recipes and info. from the United Soybean Board.

Pretty, interesting, right? Now let’s get to making these tasty muffins.

What ingredients do I need to make these Pumpkin Muffins from scratch?

• all-purpose flour
• dark brown sugar
• baking powder
• ground cinnamon
• baking soda
• ground cloves
• ground nutmeg
• kosher salt
• one large egg
• Vanilla soy milk – You can use plain soy milk, but I like the extra flavor from the vanilla soy milk.
• vegetable oil
• Pure canned pumpkin – you DO NOT want to use the canned pumpkin pie filling in this recipe. It is already seasoned with different spices and is sweetened. Use the pure stuff.
• pepitas – pumpkin seeds, if desired. They are a tasty and pretty addition.

See the recipe card below for exact amounts and instructions!

How to Make the Best Pumpkin Muffins

This easy recipe comes together in just a few simple steps!

1. First, preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with a floured baking spray, or use paper liners in the muffin cups.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, baking soda, cloves, nutmeg, and salt until well combined. Set this flour mixture aside.
3. In a separate medium bowl, lightly beat the egg. Then add the soy milk and vegetable oil, and mix well. Add the canned pumpkin to the rest of the wet ingredients and stir to combine thoroughly.
4. Gently pour the pumpkin mixture into the dry ingredients and mix until just combined. Do not overmix or your muffins will be more dense and tough.
5. Evenly distribute the muffin batter between the 12 cups. Add a few pepitas to the top of each muffin if desired. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
6. Place the muffin pan on a wire rack and let it cool for a few minutes. Then remove the muffins from the pan to cool completely. 

Recipe Variations

While these pumpkin muffins are delicious just as they are, you can experiment with some of these additions to kick it up a notch!

• Add 1 ½ cups semisweet or milk chocolate chips for a sweet touch!
• Add in some nuts for crunch; pecans and walnuts work well in this recipe!
• Add streusel on top! Try the streusel topping found in this recipe.
• Use other mix-ins such as oats or shredded coconut.

FAQs

Can I substitute pumpkin pie spice for the warm spices in the recipe?

Yes, you can use pumpkin pie spice. Use 2 ½ teaspoons in place of the cinnamon, cloves, and nutmeg. The flavors will be slightly different, but will turn out just fine!

Can I make this recipe as a loaf of pumpkin bread instead of muffins?

Yes, you can turn this recipe into pumpkin bread! Muffins generally bake at a higher temperature than bread, so lower the oven temperature to 375 degrees. Place the batter into a greased standard loaf pan, and bake for 45-60 minutes or until a toothpick inserted in the center comes out cleanly.

How do I store leftover muffins?

If you’re not careful, leftover muffins can easily turn soggy. Here are some tips on how to store them and keep them fresh longer!

• Let the muffins cool completely.
• Line the bottom of an airtight container with paper towels. This helps absorb excess moisture.
• Place muffins in the container on top of the paper towels. 
• Cover the muffins with another paper towel, then cover and store at room temperature. They do NOT need to be refrigerated.

Your pumpkin muffins will last 3-4 days stored like this!

Can you freeze pumpkin muffins?

Yes, you can freeze these muffins! Once they are completely cool, wrap them individually in plastic, then store them in a freezer bag. Freeze for up to 2 months.

To reheat your muffins, let them thaw at room temperature or rewarm them in the microwave.

More Tasty Muffins for Your Menu

I have a ton of wonderful muffin recipes on the blog. Here are some favorites I think you should try:

• Apple Streusel Muffins– Apple is another favorite fall flavor, and the streusel on top just adds more sweet goodness!
• Chocolate Banana Muffins– Chocolate and Banana go together like peanut butter and jelly! These muffins are perfect for breakfast, a snack, or even dessert!
• Lemon Zucchini Muffins– This recipe is perfect for using up that extra zucchini you can’t get rid of! They are fresh, flavorful, and the perfect snack!
• Easy Cinnamon Streusel Muffins– These muffins remind me of coffee cake, but take half the time and effort! So good!
• Strawberry Cream Muffins– Perfect for summer, these strawberry muffins are a family favorite!

More Great Recipes with Soy

We’ve been enjoying soy in many different recipes. 

• Our absolute favorite is these Pork Potstickers with the sauce to dip them in.
• This Pad See Ew is not only delicious, but it’s a super easy dinner to put together on a busy weeknight. 
• This Easy Chicken Marinade is a family favorite. It’s one my mom always used to make.
  The marinade on this Jack Daniel’s Pork Tenderloin seriously takes it over the top. I haven’t made it in a while, so we’re definitely due! 
• In the mornings, I usually start my day with this Pineapple Coconut Silk Smoothie. That pineapple and coconut combination reminds me of the tropics.
  I’ve also made these Dairy-Free Lemon Poppy Seed Waffles. They’ll be great for breakfast this weekend.
  The nights before Kurt goes to work, I gather all the ingredients for this Breakfast Parfait Bar. That way, he can easily add them to his soy yogurt in the morning.

Happy baking, and happy pumpkin season!

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Dairy-Free Pumpkin Muffins

These dairy-free Pumpkin Muffins are a perfect addition to your Fall breakfast menu! SO moist, tasty and full of flavor, you won't be able to eat just one! Made with soy milk, and vegetable oil, they're a great way to incorporate soy into your daily diet.

Course Breakfast

Cuisine American

Keyword Dairy-Free Pumpkin Muffins, Pumpkin Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 133kcal

Author Lynne Feifer

Equipment

• 12-cup muffin tin

Ingredients

• 1⅔ cup all-purpose flour
• ⅔ cup dark brown sugar
• 2 teaspoons baking powder
• 1½ teaspoons cinnamon
• 1 teaspoon baking soda
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 egg
• ½ cup vanilla soy milk
• ¼ cup vegetable oil
• 1 cup pure pumpkin not pumpkin pie filling
• 1 tablespoon pepitas (green pumpkin seeds) if desired

Instructions

• Preheat oven to 400° F. and grease a 12-cup muffin tin with a floured baking spray.
• in a large bowl, whisk together the flour, dark brown sugar, baking powder, cinnamon, baking soda, cloves, nutmeg and salt until well combined.
• In a medium mixing bowl, lightly beat the egg. Add the soy milk, and vegetable oil and mix.
• Add the pumpkin to the egg mixture and combine thoroughly.
• Gently pour the pumpkin mixture into the dry ingredients and mix until just combined, making sure not to over mix.
• Evenly distribute the batter between the 12 muffin cups. Add a few pepitas to the top of the batter, if desired.
• Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Place muffin pan on a wire cooling rack and let sit for a few minutes before removing from the pan.

Nutrition

Serving: 1serving | Calories: 133kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 155mg | Potassium: 172mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3237IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg

This post was originally updated on September 12, 2019. It has been updated on August 30, 2024.

The post Pumpkin Muffins appeared first on 365 Days of Baking.

Similar to my extremely popular Chocolate Peanut Butter Dream Bars that started it all, this baby is an easy seasonal dessert recipe everyone will love.

AND, if you’re on team Cool Whip Haters, this Stabilized Whipped Cream is a great substitute. Made with cream cheese instead of gelatin, this homemade whipped cream is like a really rich whipped topping and can be used in any of my dream bar recipes.

After all these years and over a dozen Dream Bar desserts later, can you believe it’s taken me this long to come up with one specifically for Fall and Thanksgiving? I certainly can’t. Seems like I’ve made a dream bar recipe for nearly every occasion. Hence the reason I had to make these. After all, if pumpkin spice lattes are super popular this time of year, why can’t a pumpkin pie dream bar be up there as well?

Cookie and Cream lovers go nuts for these Oreo Pudding Dream Bars. They’re definitely one of my favorites, too. Besides the Dream Bars I’ve mentioned, I’ve also made Banana Pudding Dream Bars, Peanut Butter Cookie Dough Dream Bars, and Black Forest Dream Bars.

If you’re a pumpkin lover, I think you’re really going to love this easy pumpkin lasagna. With each bite, you’ll taste layers of deliciousness and might even want to lick your plate clean. You can even make your own Homemade Pumpkin Spice to add to it, too!

What do I need to make this easy pumpkin lasagna?

• Gingersnap Cookies
  You could also use graham crackers or Nilla Wafers
• Butter
• Instant Pumpkin Spice Pudding Mix
  Can be found at your local Walmart, possibly your local grocery store or possibly on Amazon. If you can’t find it, you can also use instant butterscotch or vanilla puddings.
• Milk
  Only use the amount directed in my recipe, NOT the amount on the pudding package.
• Cream Cheese, room temperature
• Confectioners’ Sugar
• Pure Pumpkin, NOT Pumpkin pie mix
• Pure Vanilla Extract
• Pumpkin Spice
• Cool Whip of my Stabilized Whipped Cream recipe.
• Chopped Pecans, toffee bits, and additional crushed Gingersnap cookies for garnish

How do I make this easy pumpkin dessert?

1. Line a square baking pan with a piece of parchment paper and crush the gingersnap cookies into fine crumbs using a food processor or blender. In a small bowl, mix together the melted butter and cookie crumbs. Pour into the baking dish and press crumb mixture into the bottom of the pan make an even layer. Place into the freezer to harden for at least 30 minutes.
2. In a medium bowl, mix the pudding and milk together. Place into the refrigerator to set.
3. In a large bowl, using a stand mixer or hand mixer, beat the cream cheese until smooth. Add the pumpkin purée, confectioners’ sugar, vanilla, and pumpkin pie spice. Mix well, and fold in one cup of the Cool Whip.
4. To assemble the filling ingredients, place dollops of the cream cheese pumpkin mixture on top of the cookie crust, and spread.
5. Gently spread the pudding on top.
6. Cover with the remaining Cool Whip or Stabilized Whipped Cream.
7. Refrigerate for a minimum of 4 hours. Sprinkle with chopped pecans and crushed gingersnap cookies before serving.

Tips to make this Pumpkin Dream Bar Recipe –

• This recipe can easily be doubled! Just use a 9 X 13-inch baking dish and double all of the ingredients.
• To easily remove the bars from the pan and easy slicing, line the pan with parchment paper. Leave the parchment a little longer up the sides so you can lift the whole dessert from the pan.
• For a complete Fall flavored crust, use gingersnap cookies. If you don’t like gingersnaps, you can use graham cracker crumbs or Golden Oreo cookie crumbs. Personally, I really liked the extra flavor the gingersnaps added.
• The crust will harden after just 30 minutes in the freezer.
• When making the pudding, be sure to use the 1 ½ cups of milk called for in the recipe and not as directed in the instructions on the box. We want the pudding to be a bit thicker, so that it will slice easily and won’t be the slightest bit runny.
• When combining the pumpkin cheesecake ingredients, be sure to scrape the sides of the bowl and bottom to make sure all ingredients are well blended. Then fold in the Cool Whip with a rubber spatula.
• Refrigerate the bars for a minimum of four hours to harden, but overnight is best.
• It’s a perfect make-ahead dessert during your busy holiday season.
• Also, if you’re short on time, you can place the finished dessert into the freezer for an hour and a half and then serve.

How do I store this layer bar?

To store leftovers (if there are any!), cover tightly with plastic wrap or transfer to an airtight container. They will last in the refrigerator for up to 5 days.

More Pumpkin Recipes

Looking for more delicious pumpkin recipes this Fall season? I’ve got you covered!
Do you want to bake a pumpkin cake? Make these Pumpkin Chocolate Chunk Cake or my absolute pumpkin favorite, this Chai Spiced Pumpkin Cake.

I’ve also got pumpkin for breakfast with these delicious moist Dairy-Free Pumpkin Muffins. This Pumpkin Spice Baked French Toast is always a favorite around here come Fall!
This Cream Cheese Pumpkin Bread is delicious with your morning cup of coffee or afternoon tea.

More Ideas to Use Up the Leftover Pumpkin

Since I only used a ¼ cup of pure pumpkin in this pumpkin dream bar recipe, you’re sure to have some left after opening a new can. We have a dog named, Logan, and when he has tummy issues pumpkin is great for getting him back on track.

I have this collection of Homemade Dog Treats and some of them use pumpkin. I also stick any extra pumpkin in ice cube trays and place into the freezer for future use if I don’t need it right away.

Dream Bar Recipes – My Favorite Desserts

If you like this pumpkin lasagna, this Peppermint Dream Dessert that is perfect for Christmas. Looking for a dream bar with an alternative to sugar than you need to put these Cranberry Orange Dream Bars on your menu!

Red Velvet Cherry Dream Bars are a must for your sweetheart on Valentine’s Day. The Irish and anyone celebrating St. Patrick’s Day will love these Chocolate Mint Dream Bars and Irish Cream Dream Bars.

Colorful and fun Circus Animal Cookie Dream Bars would be great for Easter or any child’s (or adult’s!) birthday celebration. Summer calls for this 365 fan favorite, Strawberry Cheesecake Dream Bars. You can’t go wrong when fresh strawberries are in season.

And these Orange Creamsicle Dream Bars will surely transport you back to your childhood and running up to the ice cream truck.

This cheesecake-like pumpkin dessert will be a huge hit this time of year. It’s a delicious Pumpkin Dream Bar recipe that couldn’t be more perfect for pumpkin season.

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No Bake Pumpkin Lush

These No Bake Pumpkin Lush will be your new go-to Thanksgiving dessert. It's an easy layered dessert recipe with a Gingersnap cookie crust. With layers of pumpkin cheesecake, pumpkin spice pudding. and Cool Whip it's a creamy treat everyone will love.

Course Dessert

Cuisine American

Keyword Pumpkin Lush

Prep Time 45 minutes minutes

Refrigeration 4 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 9 people

Calories 324kcal

Author Lynne Feifer

Ingredients

Crust

• 1 ⅓ cups crushed Gingersnap cookie crumbs about 25 cookies depending on their size.
• 5 tablespoons unsalted butter

Pudding Layer

• 3.4 ounce package Pumpkin Spice Pudding Mix Can use butterscotch pudding if you can't find pumpkin spice pudding.
• 1 ½ cups milk

Pumpkin Cream Cheese Layer

• 6 ounces cream cheese room temperature
• ½ cup confectioners' sugar
• ¼ cup pure pumpkin puree
• ½ teaspoon pure vanilla extract
• ¾ teaspoon pumpkin spice
• 1 cup Cool Whip from container below
• 8 ounces Cool Whip divided
• Chopped pecans and additional crushed Gingersnap cookies for topping, if desired

Instructions

• Line an 8X8-inch baking pan with parchment paper. It will allow for easy removal and slicing of the bars.
• In a small mixing bowl, melt the butter and add the Gingersnap cookie crumbs. Mix until well combined.
• Pour crumb mixture into the bottom and pat down so that crumbs are spread evenly throughout the pan.
• Place into freezer for a minimum of 30 minutes to harden.

Pudding Layer

• In a medium mixing bowl, combine the pudding mix and milk called for in the directions, and whisk until well combined. Refrigerate for a minimum of 10 minutes.

Pumpkin Cream Cheese Layer

• In a mixing bowl, beat the cream cheese until smooth.
• Add the confectioners' sugar, pumpkin puree, vanilla, pumpkin spice and mix until well combined. With a rubber spatula, fold in one cup of the Cool Whip until completely combined.

Assembly

• Place dollops of the pumpkin cream cheese on top of the frozen cookie crust and spread evenly to all sides of the pan.
• Place the pudding on top of the cream cheese and spread.
• Cover completely with remaining Cool Whip.
• Place into refrigerator for a minimum of four hours (or overnight is best) or into the freezer for an hour and a half.
• Sprinkle with chopped pecan pieces and additional crushed Gingersnap cookies, if desired.

Notes

I’ve been able to find Pumpkin Spice Pudding at our local Walmart and possibly on Amazon.

Nutrition

Serving: 1g | Calories: 324kcal | Carbohydrates: 39g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 332mg | Potassium: 179mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1617IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg

The post No Bake Pumpkin Lush appeared first on 365 Days of Baking.

HAPPY FALL, Y’ALL!
It’s finally here; the cooler weather, changing leaves, crisp breezes and tastes of the season.

Have you been inundated with pumpkin recipes? I’ve been seeing them ALL. OVER. the interweb. My blogger friends have been sharing them left and right and I have to say that I’ve shared a few as well. I’m here to give you one more today. Pumpkin Spice French Toast Bake! 

And can I be honest with you? Shhh…, don’t tell anyone. I really don’t like pumpkin.
Seriously. 

This might lose me big fall food blogging points but it’s just not my favorite. I don’t especially look forward to the onslaught of pumpkin flavored everything from September to January every year. 

Ok, well, it’s not like I can’t stand it, like shrimp or lobster.

I’ll eat something made with pumpkin, like my No Bake Pumpkin Dream Bars, and I especially like munching on pumpkin seeds, but it’s not one of the Fall flavors that I’m absolutely in love with. I really could take it or leave it.

You won’t see me eating a pumpkin pie at Thanksgiving. If anything, I’ll choose maybe the thinnest of all slices because it’s tradition and I feel like I have to have it, but I will ALWAYS go for this Apple Cream Pie before I opt for any Thanksgiving dessert.

I know how much people love their pumpkin spice lattes this time of year, so why not save some money and spice up your coffee at home with this homemade Pumpkin Spice Coffee Creamer?

But because I know there are plenty of pumpkin lovers out there, I made this easy pumpkin spice French toast, and it really did smell amazing as it baked. If you’ve read here for very long you know I enjoy a good french toast recipe any time of year. 

What do I need to make this pumpkin French toast casserole?

• Your favorite kind of bread
• Cream cheese – room temperature
• Pumpkin purée NOT pumpkin pie filling
• Granulated sugar (white sugar)
• Homemade Pumpkin Spice
• Eggs
• Whole milk 
• Heavy cream
• Pure vanilla extract

Streusel Topping (can be used for any French toast casserole recipe, too!)

• All-Purpose flour
• Light brown sugar
• Cinnamon
• Nutmeg
• Salt
• Unsalted butter – chilled
• Pecan pieces

How do I make this Pumpkin French Toast?

1. Place the bread cubes into a large bowl.
2. Mix the cream cheese and pumpkin together in a mixing bowl. Add the sugar and pumpkin spice, and combine. Add the eggs, two at a time, and mix well.
3. In a large measuring cup, whisk together the milk, heavy cream and vanilla. Gently pour into the mixing bowl while on low, scraping the sides of the bowl as needed.
4. Pour the wet ingredients over the bread cubes and mix until completely covered. Put everything into the prepared baking dish, wrap tightly with plastic wrap, and refrigerate overnight.
5. To make the crumb topping, mix the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Using a pastry cutter or two knives, cut the cold butter into the dry ingredients until it resembles coarse meal. Mix in the pecan pieces.
6. Place topping into a Ziploc bag or airtight container and refrigerate overnight. This can also be made in the morning before placing the casserole dish into the oven.
7. When ready to bake, heat the oven to 350°F, and sprinkle the streusel topping evenly over the breakfast casserole.
8. Bake uncovered for 60-65 minutes.
9. Serve with maple syrup, and or dollops of fresh whipped cream and a sprinkling of some pumpkin pie spice.

Is a 9 X 13-inch dish the same as a 13 X 9-inch dish?

Absolutely it is!
They’re both the same exact size, but just different ways of referring to the same baking pan.
I highly recommend using a 9 X 13-inch baking dish for this recipe as well as for all of my other baked French toasts because it really is the perfect size.

Tips for making this pumpkin baked French toast casserole –

• I think the best bread to use is either a loaf of French bread, Challah bread, brioche bread or Italian bread.
• You want to make sure that it’s stale bread as opposed to fresh bread. Even day-old bread is better than fresh because a dry bread will absorb the pumpkin custard better.
• I find it easiest to cut the bread into 1-inch cubes. Alternatively, you can enlist the kids to help and have them rip the bread into pieces.

Pumpkin Recipes

I used my Homemade Pumpkin Spice to make this recipe. 

With the amount of pumpkin spice recipes around this rime of year, I find it’s so much better having a jar of the homemade stuff on hand. It’s convenient AND I know exactly what’s in it!

While I’m not the biggest enthusiast about pumpkin flavor itself, I do enjoy the spices that go INTO pumpkin pie. All that nutmeg and cinnamon smells like autumn to me. 

Okay, okay, I might not be the world’s biggest pumpkin fan but I bake for pumpkin lovers all the time! Over the years I’ve found dozens of desserts and baked goods that the pumpkin people I love heartily recommend. 

Dairy-Free Pumpkin Muffins have been one of my most popular muffins since I first posted them. They’re full of pumpkin flavor, fall spices and, best of all, dairy free so that my non-dairy friends can enjoy them too! 

In my opinion, chocolate and pumpkin is a highly underrated flavor combo. I enjoy them together in Chocolate Chunk Pumpkin Bread and Pumpkin Chocolate Chunk Cake.

Chai Spiced Pumpkin Cake might be the ultimate fall cake, especially if you like spice! 

For fun party ready desserts, check out Pumpkin Spice Meringue Pumpkins and my always popular No-Bake Pumpkin Nutella Cheesecake.

Breakfast Casseroles and French Toast Recipes

My daughter and I both agreed that this baked french toast recipe is ideal for a fall or winter brunch or breakfast, especially when you have guests visiting for the holidays. 

You can assemble the pumpkin french toast bake at night then just pop it in the oven the next morning and have a homemade breakfast that every pumpkin lover will go nuts over! 

I can never have enough overnight french toast casserole recipes. After you try this pumpkin french toast, also be sure to give Almond Berry French Toast Casserole and this Baked Blueberry Cream Cheese French Toast recipe a try. 

If you like peaches, you’ll love this Easy Peaches and Cream French Toast Bake Recipe. You can even substitute fresh peaches for canned so you can enjoy it all year long.

And who says you can’t have chocolate for breakfast? Certainly not me! My whole family loves this simple Chocolate Croissant Baked French Toast Recipe. It’s a keeper for sure, and has become a Christmas morning favorite! You could even serve it as a dessert with a scoop of vanilla ice cream on top and call it bread pudding.

This Mexican Breakfast Casserole is a delicious first meal of the day and a huge hit with everyone who loves a hearty, savory breakfast. With tortillas, chorizo, cheese, an egg mixture, and more, it’s another easy way to feed a hungry crowd. And the best part? It’s another great breakfast you make ahead of time!

This easy breakfast casserole with the addition of pumpkin puree, and a brown sugar pecan crumble topping is the perfect breakfast for Thanksgiving morning.

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Make Ahead Pumpkin French Toast Casserole | 365 Days of Baking

Enjoy the flavors of Fall in this easy make-ahead Pumpkin French Toast. French bread, pure pumpkin, pumpkin spice, eggs, and milk combine to make this easy breakfast treat. Sprinkle the cinnamon streusel topping on and put it into the oven the next day. It's a delicious fall french toast to warm you up on a cool, crisp morning. 

Course Breakfast

Cuisine American

Keyword Baked French Toast, Pumpkin French Toast Casserole, Pumpkin Spice Baked French Toast

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Refrigeration 8 hours hours

Total Time 9 hours hours 25 minutes minutes

Servings 10 people

Calories 652kcal

Author Lynne Feifer

Ingredients

• 1 loaf French Bread cut into 1-inch cubes
• 16 ounces cream cheese room temperature
• 15 ounces pure pumpkin “not” pie pilling
• ¾ cups granulated sugar
• 1 ½ teaspoons Homemade Pumpkin Spice
• 8 eggs
• 2 cups milk
• ½ cup heavy cream
• 2 tablespoons pure vanilla extract

Streusel Topping

• ½ cup all-purpose flour
• ½ cup packed light brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 8 tablespoons cold unsalted butter
• ½ cup chopped pecan pieces

Instructions

• Spray an 9 X 13-inch baking dish with cooking spray.
• Place all of the bread cubes into a large bowl.
• In a mixing bowl, beat the cream cheese and pumpkin together until fluffy, about 5 minutes, scraping down the sides as needed.
• Beat in the sugar and homemade pumpkin spice.
• Add eggs, two at a time with the mixer on low until each is fully incorporated, again scraping the sides as needed.
• In a large measuring cup, combine the milk, heavy cream and vanilla.
• Gently pour the milk mixture into the bowl while mixing on low. Make sure everything has been mixed together well.
• Gently pour the entire egg mixture over the bread cubes and mix to thoroughly coat.
• Carefully pour everything into the prepared baking dish and spread evenly. Cover with plastic wrap and refrigerate overnight.

To make the Streusel Topping

• In a medium bowl, combine flour, brown sugar, cinnamon, nutmeg and salt. Mix thoroughly.
• Cut butter into small pieces and with a pastry cutter or two forks, blend butter into mixture until it resembles coarse meal. Mix in the pecan pieces.
• Place mixture into a plastic bag. Seal and refrigerate overnight. This step can also be done in the morning before placing baking dish into the oven.
• When ready to bake the next morning…
• Preheat oven to 350 degrees F.
• Uncover the baking dish and sprinkle the streusel mixture evenly around the top.
• Bake uncovered for 60 – 65 minutes.

Notes

If you do not have a bowl large enough for all of the bread cubes, pour half of egg/milk mixture over half of the bread cubes, gently placing those into the prepared baking dish. Then do the same with the remaining bread and wet ingredients. 

Nutrition

Serving: 1person | Calories: 652kcal | Carbohydrates: 62g | Protein: 15g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 220mg | Sodium: 520mg | Potassium: 381mg | Fiber: 3g | Sugar: 34g | Vitamin A: 7956IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 3mg

I scooped a helping of this baked french toast onto my plate, tried it, took two bites and put the plate down.
I was done.
My daughter ate some at the same time and said she really liked it. I said I thought it was just blah and wasn’t blog worthy.
She said that it was for sure worthy of a post on the blog. 

“You don’t like it because you’re not a pumpkin lover. There are people out there who are nuts for pumpkin and would really like this.”
So, I hope my daughter is right and I hope you’re one of those pumpkin loving people. 🙂

This recipe has been edited in format and with pictures on 10/7/22. It was originally published 9/23/16.
And the first time I made it, someone wanted in on the action as you can see below.

The post Easy Pumpkin French Toast Casserole appeared first on 365 Days of Baking.

There’s nothing quite like the comfort of a buttermilk biscuit, hot out of the oven. A warm biscuit topped with a pat of butter that melts into all those flaky layers is about as good as it gets, folks. 

This fall twist on a classic biscuit brings pumpkin into the picture too. These Pumpkin Biscuits are a touch sweet, but not so sweet that you can’t serve them as a side dish with your meal! Flavored with warming spices like nutmeg and ginger, they’re a delicious way to use up any leftover pumpkin you have after making your favorite pumpkin desserts. 

The best part of these biscuits is what you spread on top of them! This homemade Cinnamon Honey Butter tastes so divine that words can’t do it justice. 

It adds a hint more sweetness to the biscuit while saturating every last bite with a savory buttery flavor. Once you know how easy it is to make homemade cinnamon butter, you’ll want to spread it on anything and everything!

What ingredients do I need?

To make these easy pumpkin biscuits you’ll need the following ingredients:

• All-purpose flour
• salt
• baking powder
• ginger
• nutmeg
• allspice
• butter
• buttermilk (or buttermilk substitute)
• canned pumpkin 
• honey

Pro Tip: Don’t have a carton of buttermilk handy? Make your own by whisking 1/3 cup of milk with 1 tsp white vinegar (or lemon juice). Let it sit for 10 minutes to curdle before using it in the recipe. Works like a charm every time! 

Here’s what you need to make cinnamon honey butter: 

• butter 
• honey
• cinnamon

That’s it! 

How to make Pumpkin Biscuits

First, preheat your oven to 400 degrees. Line a large baking sheet with parchment paper and set it aside. 

In a large bowl, combine the dry ingredients. Cut butter into smaller pieces and add to your flour mixture, using a pastry cutter to mix it until it resembles coarse crumbs. Place the mixture to chill in the fridge for ten minutes.

In a separate small bowl, combine buttermilk and honey, then whisk until blended. Add canned pumpkin and mix well. Next, add wet ingredients to the flour-butter mixture and mix well until a soft dough forms.

On a lightly floured surface, roll the dough into a ½-inch thick rectangle, about 9×5 inches, and dust with flour. Fold the dough crosswise into thirds, like when you fold a piece of paper to fit in an envelope.

Reroll your dough into the same ½-inch thick rectangle and dust with flour. Fold the dough again into thirds, but this time finish by gently rolling or patting the dough to a ¾ inch thickness.

Use a biscuit cutter or cookie cutter to cut your pumpkin biscuits and place them on your prepared baking sheet about an inch apart. Bake for 14 minutes or until golden. Let cool slightly and brush tops with warm cinnamon honey butter to serve!

How to make Cinnamon Honey Butter

This part is even easier than the biscuits! Simply whisk your softened butter, honey, vanilla extract, and cinnamon together in a small bowl or ramekin. Cover and refrigerate until ready to serve.

For fluffy, flaky biscuits be sure to use COLD butter. Don’t skip the step of chilling the flour and butter mixture either. Cold butter will attach to the flour in as the biscuits bake, creating a softer crumb. Work pumpkin biscuit dough with a light touch. Avoid over-kneading or vigorously folding the dough more than necessary, otherwise, the biscuits may come out tough. Serve biscuits right away for the best flavor and texture.

What can I serve these pumpkin biscuits with? 

We love serving a basket of these biscuits as a side dish with Herb Roasted Turkey. Add some Scalloped Hasselback Potatoes or Easy Roasted Smashed Potatoes with CHEESE! and a salad and you have a complete holiday feast. Pumpkin Biscuits make a great addition to breakfast or brunch, too. Enjoy with savory Frittatas or a straightforward plate of eggs and oven-cooked bacon.

Pumpkin Recipes

This pumpkin biscuit recipe doesn’t use a whole can of pumpkin, which means you have an excuse to bake more fall goodies! 

Put the rest of that open can to good use with this Pumpkin Chocolate Chunk Cake. If you love the combo of dark chocolate and pumpkin, this Chocolate Chunk Pumpkin Bread is another one to bookmark. 

For a dessert idea that doesn’t take up oven space, give my No-Bake Pumpkin Nutella Cheesecake a try this holiday season. You don’t often taste pumpkin and Nutella together, but the pairing is spectacular!

Bread Recipes

To be perfectly honest, bread is usually my favorite part of a holiday meal! If you haven’t tried these Copycat Texas Roadhouse Rolls yet, stop everything you’re doing and make them now! Like today’s biscuits, they’re spread with Easy Cinnamon Honey Butter and are even better than the original restaurant version.

Whether you’re a bread baking pro or brand new to baking, we have plenty of beginner-friendly bread recipes on the blog you’ll love too: 

• Easy 7-Up Biscuits
• Red Lobster Cheddar Bay Biscuits
• Asiago Herb Biscuits
• Baking Powder Biscuits with Cheese and Roasted Garlic
• Easy Homemade Italian Bread Recipe
• English Muffin Bread
• Parmesan Bread Bites Recipe
• Double Chocolate Banana Bread
• Apple Cinnamon Sweet Rolls Monkey Bread

Flaky buttermilk biscuits with the flavor of Fall and warm spices. Topped with cinnamon honey butter, these Pumpkin Biscuits are a great addition to any family meal.

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Pumpkin Biscuits with Cinnamon Honey Butter

These flaky biscuits are made with real pumpkin and fall spices. Spread with homemade cinnamon honey butter for a jaw-droppingly delicious addition to your meal!

Course Breads

Cuisine American

Keyword Pumpkin Biscuits

Prep Time 20 minutes minutes

Cook Time 14 minutes minutes

Refrigeration 10 minutes minutes

Total Time 44 minutes minutes

Servings 14 biscuits

Calories 157kcal

Author Lynne Feifer

Ingredients

For the Pumpkin Biscuits

• 2 cups all purpose flour
• ½ tsp salt
• 2 ½ tsp baking powder
• ¼ tsp ground ginger
• ¼ tsp allspice
• ¼ tsp freshly ground nutmeg
• 5 tbsp butter chilled
• ⅓ cup buttermilk
• ¾ cup canned pumpkin not pumpkin pie filling
• 3 tbsp honey

For the Cinnamon Honey Butter

• 4 tbsp butter room temperature
• 1 tbsp honey
• ¼ tsp vanilla extract
• ¼ tsp ground cinnamon

Instructions

To make the biscuits:

• Preheat oven to 400ºF. Line a large baking sheet with parchment paper and set aside.
• In a large bowl, combine flour, baking powder, cinnamon, ginger, allspice, nutmeg, and salt.

  Cut in butter into small pieces and with a pastry blender, cut it into the dry ingredients until it resembles coarse meal. Place mixture in the fridge to chill for 10 minutes.
• In a separate bowl, combine buttermilk and honey, and stir with a whisk until well blended. Add canned pumpkin and mix well.
• Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (like you’re folding a piece of paper to fit into an envelope).
• Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. 
• Place biscuits, on a baking sheet lined with parchment paper one inch apart. Bake for 14 minutes or until golden. Let cool slightly and serve warm with cinnamon honey butter.

To make cinnamon honey butter:

• Whisk together all ingredients in a small bowl or ramekin. Cover and refrigerate until use. 

Nutrition

Serving: 1serving | Calories: 157kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 149mg | Potassium: 133mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2277IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

This Cinnamon Honey Butter recipe was adapted from this one by  Kevin & Amanda.
This post was originally published 10/31/11. It has been updated in format and with pictures on 11/22/22.

The post Pumpkin Biscuits appeared first on 365 Days of Baking.

If you haven’t made any pumpkin recipes yet this Fall (unofficially known as pumpkin season!), these whole wheat pancakes with pumpkin would be a great recipe to kick off some seasonal baking and cooking. I know you will love eating them on cool fall mornings! My favorite thing about them is that they’re even quick enough to make on busy mornings!

This Whole Wheat Pumpkin Pancakes recipe is adapted from Jennifer’s site, Mother Thyme. (Thanks, Jenn!) 

What ingredients do I need for these healthy pumpkin pancakes?

You will need the following things to make your pancake batter:

• White whole wheat flour
• White sugar
• Pumpkin pie spice
• Salt
• Cinnamon
• Buttermilk
• Milk
• Pumpkin purée (not pumpkin pie mix)
• 1 egg
• Butter

Whole Wheat Pumpkin Pancakes Recipe

This recipe makes about 12-14 pancakes. 

Preheat an electric griddle or large nonstick skillet on medium heat to medium-high heat. In a large mixing bowl, whisk together, flour, sugar, baking powder, pumpkin pie spice, salt, and cinnamon.

Create a well in the middle of the dry ingredients and add your wet ingredients: milk, buttermilk, pumpkin puree, egg, and melted butter. Mix everything together until well combined.

Place a small amount of butter on the heated surface. When it’s melted, pour 1/4 cup of batter onto it.

Cook until small bubbles form and begin to pop, then flip the pancake to the other side.

Cook for an additional 2-3 minutes, until both sides are golden brown and cooked through.

Serve topped with a pat of butter and plenty of pure maple syrup! These would also be delicious with Vanilla Bean Whipped Cream or Easy Cinnamon Honey Butter.

Do I have to use white whole wheat flour?

You can use any whole wheat flour. I find this kind of white flour to be a little fluffier than regular whole wheat flour. You can also try other whole-grain flours, but it will change the texture and taste a bit.

What if I don’t have any buttermilk?

No need to run out and buy buttermilk from the store for this recipe. You can make your own by whisking a teaspoon of white vinegar into a cup of regular milk and letting it stand for 15 minutes until curdled! 

Can I use other spices instead of Pumpkin Pie Spice?

Have you ever made your own Homemade Pumpkin Pie Spice? If you don’t have pumpkin pie spice, combine your other spices in a small bowl to make your own. It works great in this recipe! 

Learn from my mistakes and check your griddle before you pour the batter on top!

Can these pancakes be frozen and reheated later?

If you have any remaining batter, go ahead and make it all into pancakes. Let them cool completely, then place them on a baking sheet in single layers to freeze. Layer pancakes between sheets of waxed paper in a freezer container or reusable freezer bag, then seal and freeze for up to 2 months. 

When it’s time to reheat your frozen pancakes, place 1-5 pancakes on a microwave-safe plate and reheat in the microwave. Cook for about 20 seconds for one pancake and up to 60 seconds for five (times will vary by microwave). This way results in the fluffiest pancakes. 

Pancake Recipes

 Since I first discovered the wide world of pancake recipes when I started this blog, pancakes have become a little bit of an obsession. You’re going to love some of these other delicious pancake recipes I’ve made and shared over the years.

My most favorite pancake recipe is my grandmother’s Best Griddle Cakes with a Secret Ingredient. I grew up with them and they’re still the ones I prefer to this day!

• Cinnamon Peach Pancakes
• Lemon Blueberry Cottage Cheese Pancakes
• The Fluffiest Blueberry Lemon Pancakes
• Lemon Ricotta Pancakes with Blueberry Compote 
• Patriotic Buttermilk Pancakes with Blueberries and Strawberries
• Baked Apple Cinnamon Pancake
• German Pancake
• Zucchini Pancakes
• Chocolate Cherry Pancakes
• Banana Peanut Butter Chip Pancakes
• Cranberry Pancakes with Orange Cream Cheese Drizzle

I’ve also loved shaking things up by making crepes from time to time! Try out this Easy Crepe Recipe first, then make them fancier with this Lemon Crepes recipe. 

Don’t want pumpkin in your pancakes? Then be sure to make these light and fluffy whole wheat pancakes!

Even more delicious breakfast and brunch ideas . . . 

When we’re not enjoying pancakes, we also love this Baked Cinnamon French Toast and these Dairy-Free Lemon Poppy Seed Waffles!

Easy and filling, this pumpkin pancake recipe has all your favorite fall flavors! Whip up a batch for a delicious breakfast. . . or breakfast for dinner! Serve these all on their own or with a side of crisp Baked Bacon. 

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Whole Wheat Pumpkin Pancakes

Fluffy Whole Wheat Pumpkin Pancakes are here just in time for fall. Hearty pancakes full of pumpkin flavor make this a delicious autumn breakfast! 

Course Breakfast

Cuisine American

Keyword Whole Wheat Pumpkin Pancakes

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 4 servings

Author Lynne Feifer

Ingredients

• 1 ½ cups whole wheat flour
• 2 tbs sugar
• 1 ½ tsp pumpkin pie spice
• ½ tsp salt
• ½ tsp cinnamon
• 1 cup buttermilk
• ½ cup milk
• 1 cup pumpkin puree not pumpkin pie mix
• 1 large egg beaten
• 2 tbs butter plus additional for cooking the pancakes

Instructions

• Preheat a griddle or large skillet on medium high heat.
• In a large bowl, whisk together, flour, sugar, baking powder, pumpkin pie spice, salt, and cinnamon. Create a well in the middle of the mixture and add milk(s), pumpkin puree, egg and melted butter. Mix everything together until well combined
• Place a small amount of butter on the heated surface and pour batter by 1/4 cupful onto it. Cook until small bubbles form and begin to pop, then flip to other side. Cook for an additional 2-3 minutes.
• Serve topped with butter, and maple syrup, whipped cream or your favorite pancake topping.

Nutrition

Serving: 1serving

This post was originally published 10/22/12. It has been updated in format and with pictures on 11/11/22.

The post Whole Wheat Pumpkin Pancakes appeared first on 365 Days of Baking.