6 Cozy Pumpkin Recipes to Celebrate Fall
Fall is officially here, and you know what that means—pumpkin season! If you're anything like me, the second the leaves start to change their colors, I’m all about bringing pumpkins into the kitchen. Not so much for decorating, but more for enjoying in recipes!
Whether you're baking something sweet or whipping up a cozy snack, there’s just something so comforting about pumpkin-spiced everything.
Why do we go crazy for this flavor combination, I wonder?? I guess it must be the thought of finding solace in something tangible after a busy summer. It’s kind of like you now have permission to start slowing down, just like the season does.
So, to celebrate these favorite fall ingredients and moments, I’ve rounded up some of my go-to pumpkin recipes for you to try.
From soft pumpkin chocolate chip cookies to fluffy pumpkin pancakes, these recipes are full of that warm, spicy pumpkin flavor we all love. There’s even a savory twist with a pumpkin hummus recipe that’s sure to be a hit at your next gathering!
So, grab a can of pumpkin puree (or make your own!) and let’s dive into these fall-inspired treats.
Contents:
Making pumpkin puree from scratch
You can use canned pumpkin puree in all the recipes, but making pumpkin puree from scratch is a wonderful way to add fresh, flavorful pumpkin to your recipes!
Here are some essential tips and things to know for the best results, along with a step-by-step video tutorial:
Choose the Right Pumpkin
Pie pumpkins (also known as sugar pumpkins) are ideal for puree. They are smaller and sweeter than carving pumpkins, with a smoother, less stringy texture and more meat. Avoid large carving pumpkins as they tend to be watery and less flavorful. It’s kind of like the idea of using a canning tomato versus a regular tomato.
Roasting vs. Boiling
Roasting your pumpkin is the best way to make puree. Roasting concentrates the natural sugars, bringing out a richer flavor and reducing the moisture content. Boiling works, but it can make the puree more watery and less flavorful.
How to roast: Cut the pumpkin in half (or quarters if it's large), scoop out the seeds, and place it cut-side down on a baking sheet. Roast at 375°F (190°C) for about 45-60 minutes until the flesh is tender and easily pierced with a fork.
Remove Excess Moisture
After roasting, the pumpkin flesh may still hold some water. Once you’ve scooped it out, place the puree in a fine mesh sieve or cheesecloth and let it drain for about 30 minutes to remove any excess moisture. This will give you a thicker, smoother puree—perfect for baking or sauces. * This step is optional; you can drain it after you have pureed the pumpkin in a blender. See the next point!
Blending for Smooth Texture
Use a food processor or blender to puree the roasted pumpkin until it’s silky smooth. Do not add any extra water. You want the texture to be even and lump-free, especially if you’re using it in baked goods like pies or muffins. You can also use an immersion blender if you don’t have a processor.
After blending you want to drain it again through a cheesecloth to get out more moisture and be able to make a ball. It is best to let it sit and drain for a couple of hours. I promise you it is going to be worth it!
Storing Homemade Pumpkin Puree
Refrigerator: Store in an airtight container for up to 5-7 days.
Freezer: Pumpkin puree freezes beautifully. Portion it into 1-cup or ½-cup amounts and store in airtight freezer bags or containers. It’ll keep for up to 3 months in the freezer.
Measuring the Puree
Homemade puree can be a little denser than canned, so measure carefully. If the recipe calls for 1 cup of canned pumpkin, use the same amount of your homemade puree, but if your puree seems thick, you can thin it slightly with water if necessary.
Use the Leftover Seeds
Don’t throw away the pumpkin seeds! Rinse, dry, and roast them for a delicious, crunchy snack.
Making your own pumpkin puree gives your recipes that extra homemade touch, with a fresh and vibrant flavor that canned pumpkin just can’t beat. Enjoy the process—it’s simple and rewarding!
6 cozy pumpkin recipes
pumpkin chocolate chip cookies
These are the most delicious cookies for fall! I love the flavor combination of pumpkin and chocolate chips; it’s indeed an indulgent treat!
They also make the perfect gift when you add them to a glass jar and tie around a beautiful ribbon!
This recipe makes 24 small cookies or 12 large cookies.
INGREDIENTS:
1/2 cup butter ( I used a non-dairy one)
1 cup brown sugar
1/4 cup granulated sugar
1/2 cup pumpkin puree (not pumpkin pie filling)
1 tsp vanilla extract
2 cups all-purpose flour ( May substitute for GF-flour)
1 tsp baking soda
1 tsp pumpkin pie spice
1 tsp ground cinnamon
1/2 tsp salt
1 cup dark chocolate chips
flaked sea salt for serving (optional)
DIRECTIONS
Preheat the oven to 350 F degrees.
Cream butter and sugar together for a few minutes.
Add the pumpkin puree and vanilla and cream together.
Mix the dry ingredients together in a separate bowl, then add to the wet mixture and fold into the batter until well combined.
Scoop the dough into balls onto a baking sheet.
Bake for about 10-12 minutes on the middle oven rack. They should look maybe a touch underbaked when they come out.
Add flakes sea salt if desired when they come out of the oven.
Let them cool on a cookie sheet.
Serve when cooled. Best eaten within 2-3 days.
mouthwatering pumpkin muffins
Let me just say that these pumpkin muffins are our favorites, and they don’t disappoint. They are perfectly moist and full of pumpkin flavor and chocolate. They are hard to resist and will be a hit with everyone!
They make the perfect treat for a grab-and-go breakfast or tea-time snack. I love that this recipe has no added sugar, making it almost guilt-free (almost!) ;-)
GET THE RECIPE HERE: PUMPKIN MUFFINS
EASY PUMPKIN PIE
My sweet friend Rebecca made this pie, and I thought it was so easy and delicious! So, I asked if I could share it with you! This will be a guaranteed family favorite!
The original recipe calls for canned pumpkin puree, but over the years, I have switched to my homemade one for that extra special touch. Either way, both options are still great and delicious!
GET THE RECIPE HERE: EASY PUMPKIN PIE
pumpkin pie pancakes
The most delicious way to start your fall mornings! Pumpkin Pie Pancakes! Ava and Jared love these. They’ve got lots of yummy fall flavors with pumpkin pie spice, cinnamon, and maple syrup.
I used gluten-free flour and coconut milk, making them great for all dietary needs. They will definitely be a hit in your home this fall!
GET THE RECIPE HERE: PUMPKIN PIE PANCAKES
pumpkin ginger butter
Friend, I can guarantee you that this pumpkin-ginger butter will become your new favorite fall spread!
It captures all the fall flavors we have come to love so much this time of the year, and it goes deliciously with so many things!
Despite being thick, creamy, and perfectly sweet, this pumpkin-ginger butter contains no cream or butter, making it great if you avoid fats and want a less guilty sweet treat.
And for those hesitant about home canning, you’ll be glad to know that this recipe requires only cooking on a stovetop ;-)
GET THE RECIPE HERE: PUMPKIN GINGER BUTTER
autumn harvest pumpkin hummus
The best hummus! Seriously though, it has all the flavors of fall in one delicious protein-packed dish (or should I say acorn squash). It goes perfectly with bread, roasted or fresh veggies, crackers, and cheese, or anything you like!
Serving this delicious, healthy hummus in an acorn squash with a charcuterie board will be the star of the show at any holiday gathering!
GET THE RECIPE HERE: PUMPKIN HUMMUS
I hope you find comfort in these delicious, cozy pumpkin recipes this fall! May you, like the seasons, slow down, embrace change, and find joy in the simple things!
Let me know if you try any of these! I also think you’ll love these recipes for fall and winter:
A cozy cinnamon spice pear canning recipe
A round-up of my favorite apple recipes
Love, Annette xx