We hope you have enjoyed our series on “all things pumpkin.” We’ve been sharing our passion with facts, fun experiences, and amazing activities, along with some of our favorite recipes for fall, all with a delightful pumpkin twist. To make it more convenient for you, we’ve gathered the top 10 best recipes from Pumpkin Week all in one place. Whether you’ve been following along and savoring the pumpkin-filled journey with us or you’re just joining in, this collection of recipes is here to infuse your autumn season with flavors that will bring warmth to your table.

Spiced Pumpkin Bread

This bread signals fall for our family and it’s one of our favorites. We have made this Spiced Pumpkin Bread every October for years. Normally, we bake it in large batches to last the whole season. I just finished making 24 loaves of this recipe and we enjoy the different variations. 

Ingredients:

• 4 cups all-purpose flour
• 1 tsp baking powder 
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cloves 
• 2 tsp ground nutmeg
• 2 tsp ground cinnamon 
• 1 1/2 cups butter (3 sticks)
• 4 cups sugar
• 4 large eggs
• 2 cans pure pumpkin (15oz each)  
• 1 cup coarsely chopped walnuts (optional) 
• 1 cup chocolate chips (optional) 
• Pumpkin seeds for garnishing top

Directions: 

Preheat oven to 325 degrees.  Generously butter and flour four 8×4-inch loaf pans.

In a medium bowl, combine flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon.  Whisk and set aside.  

In the large bowl of an electric mixer, beat sugar and butter on medium speed until blended.  Add the eggs one at a time, beating well after each addition. Continue beating until the mixture is light and fluffy. Beat in the pumpkin. Mixture will appear to be grainy, which is correct.  Add the flour mixture and mix on low speed until combined.  Add nuts and/or chocolate chips (optional). Top with pumpkin seeds if desired.

Pour batter into prepared pans, dividing evenly. Bake for 60-70 or until a toothpick inserted comes out clean. ** Makes 4 loaves.  This recipe can be halved for smaller amounts.

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Zesty Pumpkin Bisque

This recipe came from a friend years ago when we lived overseas.  It was my first Thanksgiving abroad and we really missed our families.  This soup gave me all the feels – warm, cozy, tasty, and it just felt like home to me.  Now, I serve it every Thanksgiving and have requests to “remember the soup” every year. I usually make it ahead of time to freeze, then thaw it out the day before needed.  I tend to keep this soup in the freezer for those colder days when I just need comfort food available.  It’s so good served with homemade croutons or cheese toast.    

 1/4 cup butter 

1 cup chopped onion 

1 garlic clove, crushed 

t tsp curry powder

1/2 tsp salt

1/8-1/4 tsp ground coriander (Fresh Cilantro also works well) 

1/2 tsp crushed red pepper 

3 cups chicken broth

1 3/4 cups (16 oz can) 100% Pumpkin

1 cup half-and-half (Or Whole Milk mixed with 1/2 cream) 

Sour cream or créam fraiche and chives (optional)

In large saucepan, melt butter, then sauté onion and garlic until soft.  Add curry powder, salt, coriander, and red pepper; cook for one minute.  Add broth; boil gently, uncovered, for 15-20 mins.  Stir in pumpkin and half-and-half; cook for 5 mins.  Pour into blender. Cover and blend until creamy.  Serve warm garnished with a dollop or sour cream and chopped chives if desired.

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Pumpkin Patch Platter

This recipe doesn’t contain pumpkin as an ingredient, but it portrays our theme well.  Assembling this dish is easy – and so fun!  Usually, the ingredients can vary to whatever you have ORANGE on hand – but these are the items that we have used in the past.  Have fun and let your creativity flow!

**Blueberries.           **Blackberries.            **Grapes.           **Pineapple.         **Cheetos.    **Cheez-its.          **Goldfish.          **Fritos.          **Mandarin Oranges.          **Orange Peppers.          **Carrots.          **Smoked Gouda.          **Cheddar Cheese.          **Colby Jack Cheese.          **Cashews.           **Turkey.          **Candied Ginger.           **Pretzels.          **Craisins.

From card stock or cardboard, make three triangles and fasten with tape. Arrange triangles on a round board or tray to mimic eyes and nose of a jack-o-lantern. Put blackberries in the eye triangles and blueberries in the nose triangle. Arrange a bunch of grapes into a mouth shape.  Fill in with other orange ingredients in lines to fill out the pumpkin.  Enjoy! 

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Pumpkin Crunch

Embracing fall, we share our own version of a classic dump cake.  This dessert is surprisingly easy and incredibly tasty.  Hopefully, you and your guests will LOVE this one!  It’s at the TOP of our list of favs!

Duncan Hines Moist Butter Recipe Golden Cake Mix – 1 box

1 can pure pumpkin (15 oz)

1 can evaporated milk (12 oz)

3 eggs 

1 1/2 cups sugar

1/2 tsp salt

4 tsp pumpkin pie spice

1 cup chopped pecans 

1 cup butter 

Directions:

Grease a 9×13 inch pan.  Mix pumpkin, milk, eggs, sugar, spice, and salt.  Pour into greased pan.  Spread dry cake mix on top of pumpkin mixture.  Sprinkle pecans over cake mix.  Melt butter and pour over the pecans.  Bake at 350 degrees for 50-55 minutes.  *If your pecans are browning and your mixture is still “jiggly,” simply cover the top with aluminum foil and bake 3-5 minutes longer.  Serve with a dollop of whipped cream and sprinkle with crushed pecans if desired. 

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3-Ingredient Pumpkin Muffins

A friend recently shared this recipe and we were shocked how easy and tasty they are!  We’ve seen this recipe around the internet – but we have to say that they are absolutely worth the hype!  The muffins create the most delicious “Welcome Home” aroma – and your family will love the taste!

1 (15oz.) can pure pumpkin 

1 (10 oz.) bag of cinnamon chips (such as Hershey’s)

And 1 box yellow cake mix 

First, mix the canned pumpkin and cake mix in a bowl.  The batter will be thick, so mix slowly to avoid cake mix powder in your face.   Next, mix in the cinnamon chips. Bake at 350 degrees for 20 to 22 minutes. After, cool on a baking rack and enjoy!

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Pumpkin Dip 

Oh my goodness – this dip is AMAZING!  It is one of my  favorites- and totally addicting!  It is best served with the crunch of apples, but we have also served it with gingersnaps as well, which give a nice burst of flavor.

6 oz cream cheese, softened

1/2 cup packed brown sugar 

1/2 cup canned pure pumpkin 

2 tsp maple syrup

1/2 tsp ground cinnamon 

Apple Slices

First, combine the cream cheese, brown sugar and pumpkin in a mixing bowl and beat at medium speed until blended. (I’ve used a wire whisk instead of a blender often, which works fine.) Next, add the syrup and cinnamon and beat until smooth. Finally, cover and chill for 30 minutes and serve with apple slices or soft gingersnap cookies.

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Pumpkin Spice Mousse

The Pumpkin Spice Mousse is a family favorite that I usually make around Thanksgiving. However, it makes a light dessert anytime, and is easy to prepare ahead.

Ingredients:

1 can pure pumpkin (15 oz)

1/4 tsp ground cinnamon 

1 tsp grated peeled fresh ginger 

1/4 freshly ground nutmeg 

Kosher salt 

3 oz cream cheese, cubed 

1 tsp pure vanilla extract 

1 cup sweetened condensed milk 

2 cups heavy cream, cold 

Sour Cream

and crushed ginger cookies for serving 

Directions:

Start by combining pumpkin, ginger, cinnamon, nutmeg, and a pinch of salt in a medium saucepan. Next, cook on medium, stirring frequently until it steams heavily, turns darker in color, and slightly thickens, about 5 min. Carefully, remove from heat and stir in cream cheese and vanilla until smooth.  Then transfer to bowl and stir in condensed milk.  Let cool completely. 

Using an electric mixer, beat cream until medium peak forms.  Delicately fold in cream cheese mixture, then spoon into 4-oz jars.  Chill until ready to serve. Makes 8 cups. Finally, serve with dollops of sour cream and crushed ginger cookies if desired. 

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Pumpkin Scones with Maple Glaze 

These scones are amazing with coffee and a real treat for us. We’ve been making these scones for years, but just discovered that the recipe originated from The Little Epicurean.

Scones:

2 cups all-purpose flour 

1 Tbsp baking powder 

1/2 tsp fine sea salt 

1/3 cup granulated sugar

1/2 tsp ground cinnamon

1/2 tsp pumpkin pie spice

2/3 cup heavy cream

1/2 cup unsalted butter, cut into small cubes, chilled 

2 Tbsp heavy cream for brushing 

Turbinado Sugar for sprinkling 

Maple Glaze: 

4 cups confectioners’ sugar, sifted 

1 Tbsp light corn syrup 

1/4 tsp fine sea salt 

1/4 tsp maple extract 

2 Tbsp dark maple syrup 

1/3 cup hot water, plus more to thin out

Orange food gel coloring, (optional)

Directions:

First, preheat oven to 350 degrees. Next, line a baking sheet with parchment paper and set aside. In a large bowl, whisk together flour, baking powder, salt, cinnamon, pumpkin pie spice, and sugar. Follow by adding chilled butter. Cut into dry mixture using a pastry blender or fork until mixture resembles coarse sand. Make a well in the center of the dry ingredients. Carefully, add cream and fold to combine until the dry ingredients have been hydrated.  

Next, turn out dough onto a lightly floured surface.  Pat the dough into a circle about 1 inch thick. Using a sharp knife, cut the circle into 8-10 equal slices.  Transfer slices to prepared sheet tray. Finally, brush each scone with a little heavy cream and sprinkle generously with turbinado sugar.  Bake for 20-30 minutes until golden brown in color. Let cool on sheet tray for about 5 minutes. Once the scones have cooled to room temperature, pour glaze over scones. 

Maple Glaze:

First, place sifted confectioners’ sugar in the bowl of stand mixer fitted with a paddle attachment. Next, add corn syrup, sea salt maple extract, maple syrup, and 1/3 cup hot water. Mix together on low speed until smooth.  Add a couple drops of orange food gel color, if desired.  Then, add additional hot water, a little under 1 Tbsp at a time, until desired thickness is achieved.  Finally, drizzle glaze over cooled scones and set aside for 15-20 minutes to allow glaze to set.  Enjoy!

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The Best Pumpkin Chunking Chocolate-Chip Cookies

This recipe makes about 3 dozen small cookies. They are soft, delicious and just taste like fall. The icing takes it over the top!

½ cup butter
1-cup sugar
1-cup pumpkin puree
1-tsp vanilla extract
2 cups flour
1/2 tsp salt
1-tsp baking soda
1-tsp baking powder
1 1/4- tsp ground cinnamon
1 ½ cups chocolate chips

DIRECTIONS:

To begin, preheat oven to 350 degrees and grease cookie sheets.  In a medium bowl, cream butter and sugar. Then, stir in the pumpkin and vanilla. In a separate bowl, stir together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture.  Then, stir in the chocolate chips. Next, drop dough onto cookie sheets. Bake for 10 minutes in preheated oven. Finally, allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks. Before they disappear, prepare the cream cheese icing. 

CREAM CHEESE ICING:

1 (8 oz) pkg cream cheese
½ cup butter
1 lb powdered sugar
1 tsp vanilla
1/2 cup pecans (optional)

Initially, mix all ingredients together. If desired, add a dash of salt to bring out the flavor.  Then, place a large dollop of icing on top of each cookie. 

Recipe was adapted from Made Everyday.

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Pumpkin Pie Coffee Cake

Here’s a bonus recipe that we didn’t include in Pumpkin Week, but know you will enjoy. This coffee cake is ideal when the weather gets cooler. We make it to serve around Thanksgiving; However, it is a nice treat anytime of the year.  It looks like a multitude of ingredients, but it is easier than it appears and totally worth the effort. **Note: Gluten free All-Purpose 1:1 flour can be used as needed. 

Base: 

3 cups flour

1/2 cup applesauce

1 cup softened unsalted butter

2 cups sugar 

1 tsp salt

3 tsp baking powder 

1 cup milk 

2 eggs 

2 tsp vanilla extract 

Pumpkin Pie Filling Layer:

1 can 100% pumpkin (15 oz.)

1 egg 

1/2 cup brown sugar 

2 tsps pumpkin pie spice

2 tsps cinnamon

1/2 tsp nutmeg 

Pie Crust Crumb Topping

3/4 cup flour 

1/2 tsp ground cinnamon 

1/2 tsp pumpkin pie spice

1/4 cup sugar

1/4 cup brown sugar

8 Tbsps cold unsalted butter, cut into small cubes 

1/2 cup confectioner’s sugar (for drizzle)

1 T water

Directions: 

To begin, preheat oven to 350 degrees. In a large bowl, combine all ingredients for the base, stir with a spatula and set aside. In a second bowl, combine all the ingredients for the Pumpkin Pie filling layer.  Stir and set aside.  Then, in a third and smaller bowl, combine all elements for the Pie Crust Crumb Topping. Mix with your hands until you are left with large buttery crumbs, then set aside.  

Next, butter and flour a 9×13 inch baking pan. Spread your base layer evenly across the pan. At this point, place large scoops of the pumpkin pie filling layer on top of the base layer. Using the handle of a spoon or a knife. swirl the pumpkin pie layer across the top of the base layer until it is evenly spread throughout the pan. Lastly, sprinkle those buttery crumbs from your pumpkin pie crust layer across the top.  Place the pan into the oven and bake for approximately 60 minutes or until the top is browned and a toothpick comes out smoothly. Let coffee cake cool. 

Meanwhile, combine 1/2 cup confectioner’s sugar and 1 T water until a thick and smooth drizzle is formed. Using a spoon, drizzle the combination across the top of the coffee cake. Slice and serve.  

Recipe was adapted from GrossyPelosi.

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Did you KNOW?  

Amazingly, we discovered that pumpkin is a superfood for your dogs. Following are two pumpkin treats for your beloved companions, courtesy of the American Kennel Club. Thankfully, these delicious recipes are designed with your pet’s health and happiness in mind. Don’t forget, dogs need pumpkin treats, too! 

Peanut Butter and Pumpkin Dog Treats Recipe

Ingredients:

• 2 cups flour
• 1 cup canned pumpkin puree (100% pure)
• 1/2 cup dog-safe peanut butter (Make sure it has no xylitol, an artificial sweetener toxic to dogs.)

Directions:

First, preheat your oven to 375°F. In a large bowl, mix together the pumpkin and peanut butter. Next, stir in the flour and combine the mixture into a dough. Then, roll out the dough onto a floured surface. Afterwards, cut the dough into shapes with your favorite cookie cutter. Carefully, place the treats 1/2 inch apart on an ungreased cookie sheet. Lastly, bake for 12 minutes.

Banana Pumpkin Dog Treats Recipe