5 Perfectly Practical Pumpkin Recipes

Now that fall is here it’s time to spice up all of your bland average recipes with some pumpkin. Pumpkin is a signature flavor during the fall season. And if were being honest, who doesn’t love the taste of pumpkin? Here are a few of my favorite recipes that incorporate an everyday dish with an added touch of pumpkin. These recipes allow you to incorporate pumpkin into any meal you may have. I highly recommend trying all of these recipes before fall is over! You won’t want to miss out.

Pumpkin Chocolate Chip Pancakes

5 min Prep time  |  10 min Cook time  |  15 min Total time  |  Serves 5

Ingredients:

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• ½ teaspoon all spice
• 1 cup semi-sweet chocolate chips
• ¼ cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup pumpkin
• 3 tablespoons canola oil
• 1 ½ cup buttermilk

Instructions:

1. Heat up your griddle to 350 degrees or large skillet to medium heat
2. In a medium bowl mix the flour, baking powder, baking soda, cinnamon, all spice and chocolate chips.
3. In a separate bowl mix together the brown sugar, egg, vanilla, pumpkin and canola oil.
4. Once the ingredients in the second bowl are mixed together and you add in the mixture from the first bowl. Slowly combine the buttermilk into the mixture.
5. Poor mixture onto your cooking surface and let cook for about 3-4 minutes. Flip when tiny bubbles start to form and cook the other side of the pancake for 2-3 minutes.

Pumpkin Pie Crescent Rolls

8 min Prep time  |  10 min cook time  |  18 min Total time  |  Serves 8

Ingredients:

• 1 roll Pillsbury Crescent Rolls
• ½ cup canned pumpkin pie filling
• ½ teaspoon pumpkin pie spice
• 1 egg yolk
• ½ cup powdered sugar
• 1 tablespoon pure maple syrup
• ½-1 tablespoon milk

Instructions:

1. Preheat oven to 375 degrees
2. Combine the pumpkin mix, egg yolk and pumpkin pie mix.
3. Place a small scoop of the mixture into the center of each crescent roll.
4. Starting with the larger end of the crescent roll, roll the edge over the filling once and pinch down the sides. Continue to roll the crescent roll over and place on baking pan.
5. Bake 10-12 minutes until golden.
6. Combine the powdered sugar, maple syrup, and milk to create the glaze.
7. Place in a ziplock baggie and cut out a small corner to gracefully cover your rolls with glaze.
8. Let rolls cool for 10 minutes and then drizzle glaze over top.

White Chocolate Pumpkin Pudding Cookie

10 min Prep time  |  10 min cook time  |  20 min Total time  |  Serves 24

Ingredients:

• 1 cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 3.4 oz. package pumpkin spice instant pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups white chocolate chips

Instructions:

1. Preheat oven to 350 degrees, prepare baking sheets by lining them with parchment paper.
2. In a large bowl combine the flour, baking soda, salt and pumpkin spice pudding mix.
3. In a mixer combine the butter, sugar and brown sugar. Then add eggs and vanilla. Once all mixed together add your bowl of dry ingredients (bowl from 2). Lastly mix in the white chocolate chips.
4. Scoop cookie dough, and form into balls.
5. Place the balls about 2 inches apart and bake for 10 minutes or until slightly golden.

Pumpkin Cream Cheese Swirl Muffins

12 min Prep time  |  18 min Cook time  |  30 min Total time  |  Serves 18

Ingredients:

• 1 1/3 cups all purpose flour
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 can (15 oz.) pumpkin [pure pumpkin puree]
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 tablespoon vanilla extract
  • Separate Ingredients
• 8 oz. cream cheese
• ¼ cup granulated sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract

Instructions:

1. Preheat oven to 375 degrees. Place paper muffin cups into muffin tin.
2. In a medium bowl mix together flour, pumpkin spice, baking soda and salt.
3. In a separate bowl, combine pumpkin, sugar and brown sugar.
4. Beat in eggs, vegetable oil, and vanilla extract into the second bowl mixture. Slowly mix in the first bowl mixture. Mix until smooth.
5.  (Separate Ingredients)In a separate bowl beat cream cheese until smooth, add in sugar, egg yolk and vanilla extract.
6. Place a spoon fill of the first mixture into the muffin cups. Then place 1 tablespoon of cream cheese (separate Ingredients) mixture onto the top of each muffin cup.
7. Use a tooth pick to swirl the two mixtures together within the muffin cups. It will not look smooth.
8. Bake for 18-20 minutes. Serve

Pumpkin Pie Cinnamon Rolls

10 min Prep time  |  18 min Cook time  |  30 min Total time  |  Serves 16

Ingredients:

• 2 cans Pillsbury Crescent Rolls
• 4 tablespoons melted butter
• ½ cup pumpkin puree
• 1 tablespoon milk
• ¼ cup packed light brown sugar
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 4 oz. cream cheese, softened
• 1-1/2 cups powdered sugar
• ¼ teaspoon pumpkin pie spice
• 1 teaspoon pure vanilla extract

Instructions:

1. Preheat oven to 375 degrees
2. Lightly spray two 8 inch cake pans with non-stick spray
3. Separate crescent rolls into 16 rolls and unroll
4. Brush each crescent roll with melted butter
5. In a small bowl combine pumpkin puree, milk, brown sugar, cinnamon and nutmeg.
6. Divide pumpkin filling into 16 and spread across each roll
7. Carefully roll up each roll, lightly pinching seems together.
8. Arrange the rolls in the cake pan about 1 inch apart.
9. Bake for 16-18 minutes. Or until golden brown.
10. Prepare frosting.
11. Place cream cheese in your mixing bowl and mix for 1 minute
12. Gradually add in powdered sugar. Mix in pumpkin spice. Add vanilla.
13. Remove rolls form oven and brush with frosting. Serve