I am a firm believer that it is acceptable to eat pumpkin flavored goodies all year round. Pumpkin pie in July? Why not? But, I also definitely allow myself to get caught up in the excitement of the fall and winter season baking trends because I jump on board with any reason to put more pumpkin in my life.
A few of the recipes below are tried and true in my family but I am always looking for new ones to add to our favorites list. Thank goodness for genius recipe creators out there, they are the real MVP’s
Gluten Free Note: I plan to attempt to use a GF cup for cup flour for the baked goods. Crossing my fingers it turns out okay!
What is your go to pumpkin recipe when Fall comes around? Share Below!
As I mentioned on a very recent meal planning post, these little guys are my go to for any holiday season potluck. I never divulge that they are gluten free and no one can ever tell the difference. Pumpkin does wonderful things with gluten free flour, so these are sure to impress. The downside is, there are NEVER any left to take home.
This recipe is a newbie this year in my “to give it a go” list. A bakery back home makes a pumpkin chocolate chip bread that I can still taste now just talking about it. I need my fix! I am a sucker for breads so hopefully this one meets my expectations since I plan to substitute gluten free flour…which us GF bakers know can be a gamble.
I plan to make this soon, very soon. I love gooey desserts and you just cannot ask for a better combination here with the caramel and pumpkin bread. And in my head, it is close to fool proof since I don’t have to play the “substituting gf flour guessing game.” In the recipe post that is linked the creator actually says it’s the best baked she has ever eaten.
I love snickerdoodles. I love pumpkin cookies. I love cream cheese icing. I cannot wait to make this marriage happen. Enough said.
Dinner in a Pumpkin
This recipe has become a family favorite for us after a college roommate served it at a Halloween party some years back. I begged her for the recipe and it has become our main dish every Halloween. I will be honest. When I first read the recipe, I though it was nuts. There is an odd variety of random ingredients but now that I have attempted it on my own, the proof is in the pudding guys! Try it and I know your family will love it too.
Dinner In a Pumpkin
1 small-medium pumpkin 1 chopped onion
2 Tbsp oil 1 1/2-2 lbs ground beef
2 Tbsp soy sauce 2 Tbsp brown sugar
1 can cream of chicken soup 1 (4 oz) can sliced mushrooms, drained
1 1/2 C cooked rice 1 (8oz) can sliced water chestnuts, drained
Preheat oven to 350 degrees. Cut off the top off the pumpkin and clean out guts and seeds. In a large skillet, saute onions, and meat until browned. Drain grease and add soy sauce, brown sugar, mushrooms, and soup. Simmer for ten minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell and replace top. Place entire pumpkin on a baking sheet and bake for one hour, or until inside meat of the pumpkin is tender. Remove pumpkin lid to serve and scoop out the cooked pumpkin meat as your vegetable. Serves 6-8