This article is written by a student writer from the Her Campus at Montclair chapter.
Pumpkin Spice Latte. It’s the all the buzz once September rolls in, but lattes aren’t the only form of pumpkin you can have this Fall. Here are 4 fun and easy recipes that call for pumpkin which will have you feeling in the Fall spirit!
1. Pumpkin Spiced No-Bake Cookies
Ingredients:
2 Cups Sugar
3/4 Cup Butter
2/3 Cup Milk
1 (3.4 oz.) Box Instant Pumpkin Spice Pudding Mix
3 1/2 Cup Quick Cooking Oats
1/2 teaspoon Vanilla Extract
Directions:
In a large pan, mix together the sugar, butter and the milk. Bring to a boil then boil for 2 minutes. Turn off the heat. Add in the pudding mix and stir very well. Add the oats and vanilla. Let stand 5 minutes. Drop by teaspoon onto waxed paper, allow to cool completely and enjoy! What’s easier than no bake cookies?
2. Pumpkin Pie Cookie Dip
Ingredients:
1 Container (6 oz) Yoplait® Light Pumpkin Pie Yogurt
4 oz (Half of 8-oz Package) Fat-Free or 1/3-Less-Fat Cream Cheese (Neufchâtel), Softened
2 to 3 Tablespoons Packed Brown Sugar
2 Teaspoons Pumpkin Pie Spice
Directions:
In small bowl, beat all ingredients with electric mixer on medium speed or whisk until well blended. Cover and refrigerate until ready to serve.
Enjoy with any type of cookie!
Enjoy with any type of cookie!
3. Pumpkin Spice Fudge
Ingredients:
2 Cups Sugar
1 Cup Brown Sugar, Packed
3/4 Cup Butter (No Substitutions)
2/3 Cup Evaporated Milk
1/2 Cup Pumpkin Puree
1 1/2 Teaspoon Pumpkin Pie Spice
1 (12 oz.) Package White Chocolate Chips
1 (7 oz.) Jar Marshmallow Creme
1 Cup Chopped Pecans or Macadamia Nuts (Optional)
1 1/2 Teaspoon Vanilla Extract
Directions:
Butter a 9 x 13 baking dish. Combine the first 6 ingredients in a heavy saucepan: Cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly. Boil until a candy thermometer reaches the the soft-ball stage (234 – 243 degrees). Remove from heat, stir in the white chips until they are all melted and mixture is smooth. Add the remaining ingredients, mix well. Pour into prepared pan, and cool to room temperature. Cut into squares, store refrigerated in an air tight container. Makes approx. 60 pieces. Note: The total boiling time is around 30 minutes.
A perfect little treat to share with family and friends!
4. Toasted Pumpkin Seeds
Ingredients:
1 Cup Pumpkin Seeds, Rinsed and Dry
½ Teaspoon Garlic Powder
½ Teaspoon Salt
¼ Teaspoon Cayenne Powder
½ Ounce Olive Oil
½ Teaspoon Garlic Powder
½ Teaspoon Salt
¼ Teaspoon Cayenne Powder
½ Ounce Olive Oil
Directions:
Preheat oven to 375°F.
In a bowl combine all ingredients until seed are coated well.
Spread evenly on a baking sheet and bake until toasted and slightly browned, about 15-20 minutes, tossing halfway through. Watch carefully to avoid burning as all ovens vary on cook times. Remove from oven, and let cool before serving.
In a bowl combine all ingredients until seed are coated well.
Spread evenly on a baking sheet and bake until toasted and slightly browned, about 15-20 minutes, tossing halfway through. Watch carefully to avoid burning as all ovens vary on cook times. Remove from oven, and let cool before serving.
If you’re tired of all the sweet stuff try this salty festive snack!