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Pumpkin season is upon us. Whether you love it or hate it, pumpkin is here to stay. We may as well make the best of this seasonal and delicious treat! Check out some delicious pumpkin recipes for breakfast, lunch, and dinner. Oh and of course there’s a PSL recipe in there, too (insert basic hair flip emoji).
from Martha Stewart recipes
1 ½ cup all-purpose flour
2 tbs sugar
2 tsp baking powder
½ tsp cinnamon
1/8 tsp nutmeg
1 cup milk
2 tbs butter, melted
½ tsp kosher salt
½ tsp ground ginger
pinch of cloves
6 tbs pumpkin puree
Whisk flour, sugar, baking powder, salt, and spices in bowl.
In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold into dry ingredients.
Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. Best served with butter and syrup.
Pumpkin Lasagna Rolls
from FitGirl’s Guide
2 lasagna noodles
¼ cup part-skim ricotta
¼ cup canned pumpkin
2 tbs shredded mozzarella cheese
¼ cup marinara sauce
handful of spinach
pinch of nutmeg
pinch of garlic powder
Preheat oven to 350 degrees and cook noodles according to package. Mix pumpkin, ricotta, nutmeg, and garlic powder. Rinse cooked noodles with cold water and dry. Spoon ricotta mixture evenly on noodles. Add spinach and roll up into a coil.
Place a few spoonfuls of marinara in your pan. Place lasagna rolls on top and cover with the rest of the marinara. Top with cheese and bake for 20-25 minutes.
Pumpkin Coconut Curry Soup
from Naturally Ella
1 medium pie pumpkin OR 3 cups pumpkin puree
1 tbs olive oil
1 bunch scallions, diced
2 tbs curry powder
2-3 cups vegetable broth
¼ - ½ cup full-fat coconut milk
Preheat oven to 400 degrees. Remove top of pumpkin. Quarter and remove seeds. Scrape clean. Place each quarter face down in a baking dish and roast for 30-40 minutes. Remove and let cool. Remove the shell and measure 3 packed cups of pumpkin. (Alternatively, use 3 cups canned pumpkin puree.)
Rinse seeds, toss with olive oil and salt, spread on baking tray and roast 15-20 minutes until crispy.
In a sauce pan, heat 1 tbs olive oil. Add scallions and saute 2-3 minutes. Stir in curry powder and let cook 30 more seconds.
Add pumpkin and 2 cups vegetable broth. Bring to a boil. Reduce to a simmer and let cook 2-3 minutes.
Remove from heat and puree with a blender or food processor, adding more vegetable broth to reach desired soup consistency. Return to heat and add ¼ cup coconut milk. Let simmer until ready to serve. Garnish with pumpkin seeds and extra coconut milk.
Pumpkin Chip Cookies
from Taste of Home
1 ½ cups butter, softened
2 cups packed brown sugar
1 cup sugar
1 large egg
1 tsp vanilla extract
1 can (15 ounces) pumpkin
4 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
2 cups quick-cooking oats
2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin.
In another bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually beat into the creamed mixture. Stir in oats and chocolate chips.
Drop by tablespoonfuls onto ungreased baking sheets. Bake until lightly browned, about 10-12 minutes. Let cool.
Classic PSL (Pumpkin Spice Latte)
1 cup whole milk
2 tbs pumpkin puree
1 tbs maple syrup
½ tsp pumpkin pie spice
1 tsp vanilla extract
¼ cup hot espresso or coffee whipped cream for garnish
In a saucepan over medium heat, whisk together milk, pumpkin, maple syrup, spice, and vanilla extract. Cook until warm, while whisking constantly. Once warm, blend with an immersion blender until frothy (it’s okay to skip this step).
Pour hot coffee into a mug and top with the mixture from above. Garnish with whipped cream.