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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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🙋‍♀️ if you buy bananas just so they can 🙋‍♀️ if you buy bananas just so they can languish on the counter long enough to be baked. ⁣
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These Almond Flour Banana Bread cookies are stacked with walnuts and chocolate and one of the best way I know how to celebrate a speckled banana. Find the recipe linked in the profile! xo #bananabread #glutenfreerecipes #joythebaker #cookies #bakingrecipes
Just tryna get the most cheese on my most simple s Just tryna get the most cheese on my most simple small-batch bagel recipe. Get in on this with me: ⁣
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2 Easy No Yeast Bagels⁣
1/2 cup self-rising flour⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)
1 large egg, beaten for egg wash⁣
1/3 - 1/2 cup grated gouda or gruyere⁣
Everything bagel seasoning⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣
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Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣
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In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣
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Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣
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Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣
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Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
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For the rolls: ⁣⁣
• 3/4 cup lukewarm milk⁣⁣⁣
• 1 large egg⁣⁣⁣
• 1 large egg yolk⁣⁣⁣
• 6 tablespoons unsalted butter, softened⁣⁣⁣
• 3 cups all-purpose flour, plus more for dusting⁣⁣⁣
• 2 ¼ teaspoons instant yeast⁣⁣⁣
• 2 tablespoons light brown sugar⁣⁣⁣
• ¾ teaspoon salt⁣⁣⁣
• ½ teaspoon vanilla extract⁣⁣⁣
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For the filling:⁣⁣
• 1/3 cup unsalted butter, softened⁣⁣⁣
• 1 cup brown sugar, packed⁣⁣⁣
• 2 teaspoons ground cinnamon⁣⁣⁣
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For the icing:⁣⁣
• 4 ounces softened cream cheese⁣⁣⁣
• 1 cup confectioners’ sugar or glazing sugar⁣⁣⁣
• 1 tablespoon milk⁣⁣⁣
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1. To make the dough, place all of the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on low until the dough begins to come together. You may want to speed up the process by first mixing all of the ingredients together by hand with a spatula before putting the bowl on the stand mixer. This will help the dough hook work. The dough will come together into a soft, though not too sticky dough ball after several minutes of hand mixing and stand mixer mixing.⁣⁣⁣
2. Place the dough in a lightly greased bowl and lightly dust the top of the dough with flour. Let rise for 60 minutes while you prepare the filling and icing.⁣⁣⁣
3. To make the filling: Combine the butter, brown sugar, and ground cinnamon into a paste. Set aside.⁣⁣⁣
4. To make icing, whisk together cream cheese and sugar. Add the milk and whisk until smooth.  Place in a small bowl and refrigerate. ⁣⁣⁣
5. Roll the dough into a 18 x 12 inch rectangle.⁣⁣⁣
6. Spread the cinnamon filling evenly over the dough.⁣⁣⁣
7. Beginning with one long edge, roll the dough into a log. Cut the log into 8 or 10 equal slices. Place the slices in a greased 9×13-inch baking pan, cover with plastic wrap, and let rise for 30 minutes. ⁣⁣⁣
8. Place a rack in the upper third of the oven and preheat the oven to 375°F.  Bake the rolls for 30 to 35 minutes, until they’re golden brown and bubbling. Remove the rolls from the oven.⁣⁣⁣
9.  Drizzle icing over the warm buns and enjoy! ⁣
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