Nothing says “I’m embracing cozy Fall” quite like a yummy pumpkin recipe 🤤🎃 From PSL (pumpkin spice lattes), to pumpkin pies, to pumpkin literally anything…it may be all a part of the marketing society gets us with, but heyyyy we are more than happy to give into it…and to also make at home! Whether you’re hosting a Halloween party, Thanksgiving, or just baking on a Tuesday – whip these up for the family (or just you; you deserve it) to enjoy. Here are some of our favorite pumpkin recipes to make and we hope you love them too!
WARNING: it will be near impossible to stop at one piece. Don’t say I didn’t warn you 😏
Want more recipes? “6 Simple and Tasty Muffin Tin Recipes” are right this way.
Pumpkin Baked Oatmeal
Enjoy the taste of Fall with this healthy, hearty breakfast option. Make ahead for the week and store in the fridge for easy access. Top with yogurt and crushed pecans to enhance the flavors further.
-
1
can
Pumpkin Puree
15 oz -
1/2
C
Milk -
1
Egg -
1/4
t
Salt -
1
t
Baking Powder -
1 1/2
t
Cinnamon -
1/2
t
Nutmeg -
1/2
t
Allspice -
1/4
C
Brown Sugar
packed -
3
C
Oatmeal
quick oats
-
Preheat oven to 350 degrees. Spray 9×9 pan.
-
Mix together Pumpkin, Egg and Milk
-
Add remaining ingredients, stir to combine.
-
Pour into prepared 9×9 pan, bake for 30 minutes
-
Optional – Top with vanilla yogurt and pecans
-
Store leftovers in the refrigerator.
Pumpkin Gooey Butter Cake
My Aunt Karen made this cake the Thanksgiving right after I got my wisdom teeth out and I have been obsessed with it ever since! It is seriously so rich and yummy!
-
1
package
yellow cake mix -
1
egg -
2
sticks
butter
melted and divided -
1
(15 oz) can
pumpkin -
3
eggs -
1
tsp
vanilla -
16
oz
powdered sugar -
1
tsp
cinnamon -
1
tsp
nutmeg -
1
8oz package
cream cheese
-
To make the cake, combine cake mix, 1 stick melted butter and one egg and mix well. Pat the mixture into a lightly greased 13×9-inch baking pan.
-
Prepare filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the 3 eggs, vanilla, and 1 stick melted butter and beat together.
-
Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
-
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
-
Serve with fresh whipped cream (optional)
Recipe Credit: https://www.pauladeen.com/recipe/pumpkin-gooey-butter-cake-2/
Pumpkin Chocolate Chip Muffins
Whether mini or full size – these muffins will disappear as quickly as they were made! Simple, delicious and full of Fall flavor!
-
1
box
Spice Cake Mix -
1
15 oz
Can of Pumpkin -
½
cup
Water -
¾
cup
Mini Chocolate Chips
-
Preheat oven to 350°. Lightly grease regular or mini muffin tin.
-
Mix all ingredients well. Fill muffin tin ¾ of the way full.
-
Bake for mini muffins for 12-14 minutes or regular muffins for 18-20 minutes.
I could eat these year round they are so. good. They are so gooey and basically melt in your mouth. Pair with a cup of coffee and YUM.
Pumpkin Chocolate Chip Marshmallow Blondies
-
2 1/2
cups
all-purpose flour -
1
tbsp
pumpkin pie spice -
1 1/2
tsp
baking soda -
1
tsp
Kosher salt -
1
cup
unsalted butter -
1 3/4
cups
granulated sugar -
1
large egg -
1 1/2
cups
pumpkin puree -
2
tbsp
vanilla extract -
1-1 1/2
cups
chocolate chips -
1-1/2
cups
mini marshmallows
-
Preheat oven to 350°. Butter or spray a piece of parchment paper with nonstick cooking spray and place in a 9×13 baking dish.
-
In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
-
In a separate bowl, beat the butter with an electric mixer until creamy. Add the sugar and beat until fluffy. Mix in the egg, pumpkin puree, and vanilla. Slowly add in the flour mixture and mix until combined. Fold in the chocolate chips and marshmallows with a rubber spatula. Spread evenly into baking dish.
-
Bake 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool 20 minutes in dish before transferring to a wire rack to cool completely. Cut & enjoy!
Baking and Kitchen Essentials:
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