Tag Archives: Pumpkin

Soft Pumpkin Cookies


The deliciousness of fall is in full swing!


2 1/2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Kosher Salt
1 1/2 Cups Sugar
1/2 Cup Butter, softened
1 Cup Pumpkin Puree
1 Egg
1 teaspoon Vanilla Extract
2 Cups Powdered Sugar, sifted
3 Tablespoons Milk
1 Tablespoon Melted Butter
1 teaspoon Vanilla Extract


Preheat oven to 350°F and lightly grease 2 baking sheets.

Whisk together flour, baking soda, baking powder, cinnamon, nutmeg and salt together in a bowl.

In the bowl of an electric mixer, combine sugar and butter until fully blended.  Mix in pumpkin, egg and vanilla.

Slowly add the flour mixture while mixing until just combined.

Drop dough by rounded tablespoon onto baking sheets  Bake until edges start to brown, about 15-18 minutes.

Prepare the glaze while the cookies are baking by stirring together all glaze ingredients in a bowl until smooth.  Add additional milk as needed to make a smooth glaze that will drizzle easily.

Let cookies rest on baking sheets for 2 minutes before transferring to cooling racks.  Drizzle the glaze over the cookies.


Yield: about 36 Cookies

-Recipe from Very Best Baking

Pumpkin Rice Porridge


If you haven’t had Rice Porridge before you really should try it.  Pumpkin Rice Porridge is a wonderful use for leftover rice.  It’s not a super quick breakfast to make, but you could always prepare it the night before and reheat it in the morning.  Both my kids really enjoyed this Pumpkin Rice Porridge, and Chloe doesn’t usually go for hot cereal unless chocolate is involved.  A handful of pecans would be delicious on top of this Pumpkin Rice Porridge.  Enjoy!


1 Cup Cooked Brown Rice
1 1/2 Cups Milk
1/4 Cup Pumpkin
1/8 teaspoon Pumpkin Pie Spice
2 Tablespoons Brown Sugar


Combine all ingredients in a small saucepan over medium high heat.  Bring to a bubble, reduce heat to medium/low and simmer until thick and creamy, about 20 minutes.


Yield: 1 Large Serving

Pumpkin Pie Smoothie


I just can’t get enough pumpkin during the fall.  This Pumpkin Pie Smoothie tastes just like a pumpkin pie!  What is even better is that this Pumpkin Pie Smoothie contains only 1.63 grams of fat and nearly 10 grams of protein!  Now that is a drink you can feel good about.  Maybe I will serve Pumpkin Pie Smoothies this Thanksgiving instead of pie.



1/2 Banana, frozen
1/3 Cup Pumpkin Puree
1/3 Cup Plain Yogurt
1/2 Cup Milk
1/8 teaspoon Pumpkin Pie Spice
5 Ice Cubes


Place all ingredients in a blender.  Blend until smooth.



Yield: 1 Serving (about 2 Cups)



Pumpkin Pie Oatmeal


Now that fall is officially upon us, pumpkins are ripe and readily available.  This Pumpkin Pie Oatmeal tastes just like a warm pumpkin pie.  You might even be tempted to put some whipped cream on top.  Go ahead and do it, put whipped cream on top…no one will judge you.  I love pumpkin pie, but I think I actually might like Pumpkin Pie Oatmeal better than pumpkin pie itself.  So that is proof that this is some seriously tasty oatmeal.  I hope I don’t turn into a pumpkin from eating Pumpkin Pie Oatmeal every day this fall!



1/2 Cup Old Fashioned Oats
1 Cup Milk
1/4 Cup Pumpkin Puree
1/8 teaspoon Pumpkin Pie Spice
1 Tablespoon Brown Sugar




Combine oats, milk, pumpkin puree, pumpkin pie spice and brown sugar together in a small saucepan.  Heat over medium heat until oats are cooked, about 5 minutes.


Yield: 1 Serving


Chicken Pepian

This Chicken Pepian recipe is one I have made a few times.  It has a wonderfully nutty flavor from the toasted pumpkin seeds.  I have also made this as a freezer meal and it froze very well.  Just prepare the sauce and freeze.  Go ahead and freeze some chicken breasts too, separate from the sauce so you have everything you need to make Chicken Pepian.  Thaw the sauce and chicken in the refrigerator overnight and cook as directed below.  You could even make a double batch of the sauce and freeze half.  It’s great having a couple meals in the freezer for days you don’t feel like cooking or planning a meal.  I roasted up some yellow crookneck squash to serve alongside the Chicken Pepian.  It was a great pair because the squash develops a nice nutty flavor when roasted.


1 lb Fresh Tomatillos
1 Large Poblano Pepper, seeded and cut into 4 pieces
2 Tablespoons Olive Oil, divided
1/2 Cup Raw Unsalted Pumpkin Seeds
5 Peppercorns
2 Whole Allspice (or 1/4 teaspoon ground)
1/2 teaspoon Ground Cumin
1 Medium Onion, chopped
4 Cloves Garlic, minced
1 Cup Cilantro
1 Cup Chicken Broth
1 Jalapeno Pepper, seeded
1/2 teaspoon Salt
4 Boneless, Skinless Chicken Breasts


Preheat the broiler.  Remove the paper-like husk from the tomatillos and rinse them to remove the sticky coating.  Cut them into quarters and place on a baking sheet along with the poblano pepper.  Drizzle with 2 teaspoons olive oil and toss to coat.  Put under the broiler until charred, about 10 minutes.

Toast the pumpkin seeds, peppercorns, allspice and cumin in a large skillet over medium heat, about 3-4 minutes.  They will smell very fragrant when toasted.  Reserve on a plate.

Add 2 teaspoons olive oil to the same skillet and soften the onions over medium heat.  Add the garlic and cook for 1 minute.

Blend the tomatillos, poblano, onion, garlic, cilantro, chicken broth, jalapeno, toasted seeds and spices and salt together in a food processor or blender.  Blend until smooth.

Heat the last 2 teaspoons olive oil in the skillet over medium-high heat.  Add the chicken and cook until browned on both sides.  Add the sauce and simmer until chicken is cooked through, about 5 minutes.



Yield: 4 Servings

-Recipe by Ellie Krieger of Food Network

Roasted Tomato & Pumpkin Soup

Here is a good way to use up some leftover pumpkin puree.  Oh, and don’t sprinkle roasted pumpkin seeds on top like I did because they instantly turned really chewy and hard to eat.  They do look pretty though!


2 ½-3lbs Tomatoes, cut into large chunks
6 Cloves Garlic, finely grated
1 Onion, Sliced
Extra Virgin Olive Oil, to drizzle
Salt & Pepper
3 Cups Chicken Stock
2 Bay Leaves
2 Tablespoons Dried Basil
2 Cups Pumpkin Puree


Preheat oven to 450°F and cover a baking sheet with foil for easy clean up.

Place the tomato chunks, garlic and onion on the prepared baking sheet.  Drizzle with olive oil and season with salt and pepper.  Roast for 45 minutes.

Transfer the roasted tomatoes, garlic and onions to a large soup pot.  Add the chicken stock, bay leaves, basil and pumpkin puree.  Bring to a bubble, reduce heat and simmer for about 15 minutes.

Remove the bay leaves.  Puree until smooth with an immersion blender.  Adjust seasonings with salt & pepper if needed.

Serves: 4