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The 8 Best Pumpkin Recipes For Fall

October 7, 2021 by Joy the Baker 8 Comments

I just got off  a video call with a friend in Connecticut. She gave me a tour of her PORCH PUMPKINS and wow, friends. I’d like to congratulation each and every one of you who has porch enough for pumpkins.  It’s a lifestyle.  And I hear that pumpkin are $8 each at Trader Joe’s?  Listen… I don’t know if that’s a deal or not but your porches are pumpkin stacked and precious.  So far, the only pumpkins I’ve bought this year have been canned, but I’m working my way up to real deal gourds.  To get myself in the mood I’ve gathered the 8 best pumpkin recipes for fall. We’ve got everything from pie to dinner and now, if you’ll excuse me… I’m going to blow half of my grocery budget on pumpkins.

•  Last year’s pumpkin pie adaptation was a Cajun inspired Pumpkin Tarte a la Bouille: a sweet cookie crust filled with a creamier than usual pumpkin filling, topped with cookie crust coins.  The tart is baked in a removable bottom tart pan which somehow makes all pie-liked baked goods feel more fancy.  If you’ve ever felt intimidated by all-butter pie crust – THIS is the pie for you.  The crust is super durable and any cracks made in rolling out the crust can literally just be patched back together.  Also – it’s DANG DELICIOUS.



•  Our pumpkin-for-dinner offering is pasta forward.  Pumpkin Pasta with Sausage: a savory pumpkin sauce with sage and chili powder, a dash of nutmeg, spicy sausage, and fresh goat cheese.  It’s SO satisfying.  Forget takeout, save this recipe for Sunday Scary Movie Night.

•  Here’s what I do with a half a can of leftover pumpkin puree.  Meal prep it as breakfast for the next few days!  Spiced Pumpkin and Chia Seed Breakfast Pudding

•  These Pumpkin Buns with Pastry Cream are tender little milk buns that make for a nice weekend baking project.  They’re as fun to make as they are to share.  Not terribly sweet but perfect with a cup of black coffee.

•  I took a long hard think about what could possibly make pumpkin pie better than it already is and I figured out the answer.  The answer is chocolate whipped cream.  Serve this pie cold.  It’s best for breakfast if I’m being honest. Pumpkin Pie with Chocolate Whip

•  Tiramisu is the best make-ahead dessert and we have the power to make it pumpkin. Maybe the trickiest part of this Pumpkin Spice Tiramisu is getting ahold of Marsala and lady fingers, but the rest of the recipe comes together rather simply.  If you see me standing at the open fridge this fall season, that’s just me eating this tiramisu straight from the pan. Pay me no mind.



•  These Cacao Brownie Thins with Salted Pumpkin Seeds don’t have pumpkin puree but the seeds still count! These are some of the best brownie treats I’ve ever made and their more healthful than other brownie recipes.  Sweetened with maple syrup and flavored with a hint of smoky paprika.  I’ve also made these brownies with a gf flour blend and they’re equally delicious.

•  I don’t make a lot of cheesecake around here, but when I do I go all out:  Mini Chocolate Chip Cookie Pumpkin Cheesecake.  (They freeze well baked, too!)

I hope you find some inspiration in my best pumpkin recipes for fall.  This is the offering.  I hope you fill your home with baked pumpkin smells and your porch with festive fancy gourds.

Photos with my friend Jon Melendez over the years. xo

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  1. samantha campanini

    October 25, 2021 at 11:22 am

    Now we only have to decide which one cook first!

    Reply
  2. Taniya

    October 17, 2021 at 4:35 am

    wow

    Reply
  3. akbright

    October 10, 2021 at 9:39 am

    I had been thinking about a Pumpkin Charlotte, and then came across your tempting recipe for Pumpkin Tiramisu, and wow, this will do perfectly! Thanks.

    Reply
  4. Holly

    October 7, 2021 at 10:47 am

    You should add your vegan pumpkin bread. It has been my favorite fall recipe for years.

    Reply
  5. Cynthia Porcaro

    October 7, 2021 at 10:13 am

    I always make your pumpkin/chocolate bread with the orange zest glaze!! Amazing ?

    Reply
  6. Leigh

    October 7, 2021 at 5:04 am

    I’m all about your mini pumpkin black and white cookies- “spooky moon cookies” as the 5yo calls them.

    The chia pudding is on deck this week- brilliant use of that leftover pumpkin!

    Reply
  7. Maggie

    October 7, 2021 at 4:37 am

    Cacao Brownie Thins! ?

    Reply
  8. Mary

    October 7, 2021 at 3:28 am

    Joy, your vegan pumpkin bread has been a fall staple in my home and now my grandchildren are making it. It is the best! Thank you so much!

    Reply

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Please make these easy Milk and Cereal Ice Cream B Please make these easy Milk and Cereal Ice Cream Bars for the crunch of it all. 💖🍨 Full recipe linked in the bio!
Your mission this weekend, should you choose to ac Your mission this weekend, should you choose to accept it: turn little slices of 🍌🍌 into cinnamon sugar topped pancakes. 💖 Full recipe linked in the bio mmmkay enjoy!
The To-Do List can wait until after cookies, amiri The To-Do List can wait until after cookies, amiright? 
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Two Giant Peanut Butter Cookies⁣
(or four smaller cookies) ⁣
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1/4 cup unsalted butter, melted⁣
1/3 cup brown sugar, lightly packed⁣
1 large egg yolk⁣
A splash of vanilla extract⁣
1/4 cup peanut butter⁣
1/2 cup all-purpose flour or a gluten-free flour blend⁣
1/4 teaspoon baking soda⁣
1/4 teaspoon salt⁣
Coarse sugar and/or sea salt for sprinkling, optional⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 350 degrees f. Line a small baking sheet with parchment paper and set aside. ⁣
⁣
I’m a medium bowl, whisk together warm melted butter and brown sugar. Whisk in the egg yolk and vanilla extract. Add the peanut butter and mix to combine. ⁣
⁣
Add the dry ingredients and use a spatula to fold all the ingredients together. Divide in two big portions (or four smaller portions) onto the prepared baking sheet. Sprinkle with sugar and salt if you’d like. ⁣
⁣
Bake two giant cookies for 12-14 minutes, or four cookies for 10-12 minutes. Allow to cool for a few minutes before serving with cold milk.
You know those particularly messy sandwiches that, You know those particularly messy sandwiches that, when you pick up, you know you can’t put down until they’re good and gone? These Milk and Cereal Bars are the ice cream version of that sensation. So crunchy creamy sweet, with a hint of salt and spice. ⁣
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