'Tis the season for Pumpkin Spice Lattes from Starbucks, Autumn Squash Soup at Panera Bread, and Apple Cider MUNCHKINS at Dunkin Donuts. While there are a ton of indulgences you can buy this time of year from your favorite fast-food chains, if you want to seize the autumnal spirit from the comfort of your own kitchen, there are plenty of delicious fall-flavored recipes you can make from scratch like the culinary superstars you are. Whether you're looking for something sweet or savory, there's no better time of year to put on your apron and fire up the stove to warm your home and get those yummy fall scents circulating.
From pumpkin pastries to boozy pumpkin beverages, here are all the best pumpkin recipes you need for fall — no Starbucks Gold Card required.
When we say "best-ever," we mean these pumpkin muffins from Lovely Little Kitchen are the best you will ever have. Period. Preheat your oven to 375 degrees while you whisk together 1 3/4 cups all-purpose flour, 1/2 cup dark brown sugar, 1 cup sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon nutmeg in a medium bowl. In another bowl, combine 2 eggs, one 15-ounce can pure pumpkin puree, 1/2 cup melted coconut oil, and 1 teaspoon vanilla extract. Mix the dry and wet elements together to make the batter, then distribute it into a muffin baking pan and bake for 20 minutes or until it can pass the toothpick test. Don't worry about a glaze, frosting, or puff of powdered sugar — these little delights are perfect all on their own.
Food Network's Ree Drummond (not to be confused with Rae Srummond) dreamed up this breakfast treat that makes a whopping 24 servings in a little over three hours. This intermediate recipe has a ton of little idiosyncrasies and delicious details, but the gist of it is that you combine 1 1/2 cups of whole milk, 1/2 cup vegetable oil, and 1/2 granulated sugar in a saucepan, then sprinkle 1 package of active dry yeast over the liquid. After allowing the batter beginnings to sit for 5 minutes, stir in 1 cup pumpkin puree. Add a combination of 4 1/2 cups all-purpose flour, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg for those fall scents we love so much, then let your concoction sit for one hour to rise. Afterward, stir in 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon baking powder, and 1/2 cup of flour until totally combined. To level up your batter, head over to Food Network to see Ree's decadent pecan filling recipe and cream cheese frosting recipes.
If you intend to eat pumpkin pie for every meal from now until Christmas, let All Recipes' easy pumpkin pie turnovers turn your dreams into a reality. Just mix 1 cup canned pumpkin, 1/4 cup brown sugar, 2 teaspoons ground cinnamon, and 2 teaspoons pumpkin pie spice in a bowl, then spoon it into the center of rolled out puff pastry squares (which you can buy pre-made at basically any grocery store!). Wet the edges of each square with water, then fold and pinch until they look like a perfect pumpkin pastry. Bake in an oven preheated to 350 degrees until puffed and golden brown (so, like, 15 minutes), then cool on a wire rack, and serve!
Sorry, Jack Johnson, banana pancakes are so 2005. These pumpkin pancakes from All Recipes will warm up any chilly fall morning, and they have over 2,000 rave reviews from satisfied bakers and tasters alike on the All Recipes website. Just mix 1 1/2 cups milk, 1 cup pumpkin puree, 1 egg, 2 tablespoons vegetable oil, and 2 tablespoons vinegar in one bowl, and 2 cups all-purpose flour, 3 tablespoons brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/2 teaspoon salt in another. Combine your dry and wet ingredients, then use the batter to make pancakes (which I'm sure we don't have to explain to you). Our mouths are already watering.
Pumpkin breakfast recipes are a no-brainer, but this pumpkin grilled cheese from Martha Stewart is thinking outside of the box. We were skeptical at first, but we should have known better than to question the true O.G. of baking, homemaking, and holiday cheer. Stir 1/4 cup pumpkin puree together with 1/4 teaspoon Dijon mustard, then season with Kosher salt and freshly ground pepper. Spread your pumpkin mixture onto two slices of country white bread, then top with 1/2 cup grated white cheddar and 4 fresh sage leaves. Cover with remaining bread and brush both sides with unsalted butter, then cook in a large nonstick skillet until golden, crisp, and worthy of Queen Martha herself.
This pumpkin peanut butter sandwich recipe from Very Best Baking is as easy as (pumpkin) pie and will have you chowing down on autumnal goodness in five minutes or less. Combine 1/2 cup pumpkin puree and 1/2 cup peanut butter in a small bowl, then spread your pumpkin peanut butter blend onto your bread slices, top with banana slices, and cover with more bread to, you know, make it into a sandwich. So simple, yet so elegant. Use any leftover pumpkin peanut butter spread on crackers, with celery sticks or carrots, or in a tortilla for a fall twist on all of your classic lunch faves.
Let the Barefoot Contessa herself, Ina Garten, be your guide with her Food Network squash soup recipe, a pumpkin and squash blend worthy of any hygge holiday. Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a heavy-bottomed stockpot, then add 2 cups chopped yellow onions and cook over a medium-low heat for 10 minutes. Add 15 ounces of pumpkin puree, 1 1/2 pounds peeled and cut butternut squash, 3 cups chicken stock, 2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper, then cover and simmer for 20 minutes until the squash is tender. Process the mixture through the medium blade of a food mill (whatever that means), return it to your pot, then add 1 cup half-and-half. By now, this sh*t is soup, and you just need to slowly heat it to your desired temperature and serve with creme fraîche, grated Gruyere, or croutons.
This time of year, adding ricotta to any meal is basic self-care. Aussie Taste's roasted pumpkin, ricotta, and basil risotto is a quintessential meal whenever temperatures dip below 60 degrees, and it's fully vegetarian. Roast 750 grams peeled pumpkin chunks and 4 chopped medium carrots for 20 minutes, tossing halfway through, while simultaneously making vegetable stock in a saucepan with a 20 gram cube of stock and a sprig of thyme over low heat. Heat 2 chopped onions, a bunch of chopped basil, and 4 crushed cloves of garlic in 2 tablespoons olive oil in a large, deep frypan over medium heat, then add 400 grams arborio rice and stir for two minutes until it is well coated. Add your stock 1 cup at a time to cook the rice in your broth, then stir in your coarsely mashed pumpkin, the carrots, green peas, and any remaining basil. Season to taste with salt and pepper, then serve with a generous plop of ricotta.
Perfect for breakfast, meal prep, or an afternoon snack, Minimalist Baker's pumpkin maple pecan granola is fall perfection in just 30 minutes, and it only requires 9 ingredients. Loaded with protein, fiber, and healthy fats, use this recipe to yeet yourself into a sugar coma with the knowledge that you're being a healthy, functioning adult eating a gluten-free, vegan mix you made yourself. This recipe keeps for three weeks and can be frozen for up to three months, so we recommend making a truly ridiculous amount in one sitting, then eating it until the first light of spring creeps through your windows. Mix 3 cups of gluten-free oats, 1 1/4 cups raw pecans, 1/3 cup raw pipits, 3 tablespoons sugar, 1/4 tablespoon sea salt, 3/4 tablespoon pumpkin pie spice, and a dash of cinnamon in a large bowl. In a small saucepan over medium heat, warm 1/4 cup coconut oil, 1/3 cup maple syrup (or honey or agave, depending on your nutritional needs), and 1/3 cup pumpkin puree, whisk together, then combine with the dry ingredients. Bake for roughly 30 minutes, stirring near the halfway point, until the granola is golden brown.
My Recipes' white bean and pumpkin hummus with pita chips serves 12, so we highly recommend adding this to your fall lineup of dinner party appetizers and scary movie marathon snacks. Preheat your oven to 400 degrees, then prep your pita by lightly brushing the rough sides of 3 whole-wheat pita with olive oil and shrinking with Kosher salt. Cut into wedges and bake for five minutes on each side until crisp and golden, like the fall leaves outside of your kitchen window. Meanwhile, put 1 cup canned pumpkin puree, 2 tablespoons tahini, 2 1/2 tablespoons fresh lemon juice (or, if you're lazy, store-bought lemon juice), 1 tablespoon EVOO, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/8 teaspoon salt, 15 ounces of white beans (rinsed and drained), and 2 garlic cloves in a food processor until smooth.
Minimizing food waste is one of the biggest ways individuals can combat climate change at home, so put the pumpkin seeds you unearthed while carving your Jack-O-Lantern masterpiece to good use with Food & Wine's curry-roasted pumpkin seeds recipe. Preheat your oven to 400 degrees while bringing a pot of salted water to a boil Add the seeds from one medium pumpkin and boil for 10 minutes, then drain and pat the seeds dry on paper towels. Toss your seeds in 2 teaspoons vegetable oil, 1 teaspoon soy sauce, 1 teaspoon curry powder, and 1/2 teaspoon cumin adding salt and pepper to taste, then spread your coated seeds onto a baking pan lined with parchment paper. Roast for 25 minutes, turning the seeds every 10 minutes. Remove when crispy.
Onion dip is an addictive party staple/man-made natural wonder, and Gourmet with Blakely has found a way to add pumpkin to this already-perfect crowd pleaser with their caramelized onion and pumpkin dip. Impress your friends with how aggressively you have your sh*t together by serving this at your next holiday party. Just heat olive oil in a saute pan over medium heat and use it to cook 2 thinly sliced onions until golden brown, then add 5 finely chopped sage leaves and turn off the heat. In a bowl, mix 1/2 cup pumpkin puree, 1 cup sour cream, salt, pepper, 1/2 teaspoon fresh nutmeg, and your caramelized onions, then serve with chips or veggies!
If you're feeling ambitious, Recipes from Italy has the tea on how to make pumpkin gnocchi from scratch that will kill you, then bring you back to life again — appropriately spooky! Make these the day before a special dinner and freeze them for easy day-of preparation. Start by making a pumpkin's worth of cooked pumpkin pulp, then work it into 10 ounces of all-purpose flour along with a boiled potato (to increase the thickness of the dough) while they're all still warm. Using a potato ricer directly on the flour will make this easier, as will working on a non-slip silicone mat that sticks to your table. Add salt and pepper to taste, along with a pinch of nutmeg. Once you've made the beginnings of the dough, add a beaten egg until it's homogeneous and shape it into a loaf. Now, you can start turning this pasta dough into adorable little gnocchi before freezing them overnight. They'll keep up to a few days in the freezer, and you should cook them without defrosting for an ideal gnocchi texture.
Once you've gotten a hankering for pumpkin-flavored pasta, check out Delish's pumpkin ravioli recipe. Delish warns that this recipe is neither quick nor easy, but by now, you're more than ready for the challenge. They suggest using wonton wrappers to seal your ravioli for a faster hack, and using pre-packaged pumpkin puree will save you a step or two as well if you want to make these bad boys in 15 minutes or less (minus freezing time). Make your dough by whisking together 2 cups all-purpose flour and 1/2 teaspoon kosher salt, then cracking four large eggs into a well in the center of the flour. Slowly whisk flour into the well as a shaggy dough forms, then knead until smooth and refrigerate for an hour. The filling is made by adding 1/4 cup freshly grated Parmesan, 1 egg yolk, 1 tablespoon packed light brown sugar, a pinch of nutmeg, and salt and pepper to taste to your pumpkin puree. Roll out your pasta dough in a pasta maker until thin, then fill, close, and boil! Serve with brown butter and Parmesan.
No fancy fall dinner is complete without dinner rolls, and Handle the Heat has a pumpkin bread roll recipe with cinnamon butter that are as cute as they are delicious. Stir 2 /14 teaspoons instant yeast, 1 cup whole milk scalded and cooled to lukewarm, 1/4 cup granulated sugar, 3 tablespoons melted butter, 1/2 cup pumpkin puree, 1 egg, and 1 teaspoon salt in an electric mixer until well combined. Let rest for five minutes, then continue kneading on medium-low speed until the dough is soft, smooth, and ready to rise. Once the dough has doubled in size, divide it into 15 little rolls and cut 8 slices around each ball to make them look like little pumpkins. Again, let them rise until they've doubled in size, and preheat your oven to 350 degrees. Beat another egg in a small bowl and dilute with 2 teaspoons of water, then brush the conception over your rolls. Bake for 20 minutes or until golden brown, and place a sliced pecan piece into the middle of each roll like a baby pumpkin steam. For the cinnamon butter (aka the best part), whisk a stick butter for 30 seconds, then combine 1/4 cup powdered sugar, 1/4 cup honey, and 1 teaspoon ground cinnamon until it's light and fluffy.
There's no such thing as too many different types of potatoes. Whether you're a family of potato purists (the mashed, baked, and scalloped type) or a group of adventurous spuds, this orange potato pumpkin mash from Taste of Home will be a welcome aesthetic addition to your Thanksgiving and Friendsgiving festivities. Begin by making mashed potatoes the old fashioned way, from scratch. None of that instant potato B.S., here! Then, take 8 cups of cubed, peeled pie pumpkin, boil them until tender, and drain the water from their pan. Mash the pumpkin while gradually adding butter and salt to taste and milk for consistency, then spoon the result evenly over the potatoes. Swirl the two together, drizzle with olive oil, and sprinkle with pepper. Serve immediately.
Pumpkin pie is the ultimate pumpkin recipe for fall, that much is incontestable. Which pumpkin pie recipe to follow, however, could probably result in a decades-long debating leading to a Dallas-style blood feud. We'd love to hear about your great-great-great-great grandmother's pumpkin pie recipe in the comments, but for those of us that don't come from a long line of bakers, All Recipes' perfect pumpkin pie recipe lives up to its name. Preheat your oven to 425 as you whisk 15 ounces of canned pumpkin, a can of sweetened condensed milk, 2 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt in a medium bowl until smooth. Power into a store-bought crust (we won't tell!) and bake for 15 minutes. Reduce your oven temperature to 350 degrees and continue baking for 40 minutes or until it passes the toothpick test.
Pumpkin pie is a classic, but there's an entire world of pumpkin-centric desserts for you to explore. Another All Recipes find, this pumpkin dump cake serves 12 and only requires 10 minutes of active prep. Preheat your oven to 350 degrees, grease your 9x13 inch pan, and prep your pumpkin filling by combining a can of pumpkin puree, 3 eggs, 1/2 cup packed brown sugar, 1/2 cup white sugar, and a can of evaporated milk. Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt, then pour the filling into your greased pan. Sprinkle a package of spice cake mix evenly over the filling, then top with 1/2 cup chopped pecans and a drizzle of melted butter. Bake for an hour or until the edges are lightly browned.
Fall is a many-splendored thing. For some, it means chilly weather, changing leaves, and rain boots, but the closer you get to the equator, the more likely it is that fall weather calls for tank tops more than it does sweaters and scarves. If you want to beat the heat this November, try Simply Recipes' no-churn pumpkin spice ice cream. The beauty of this ice cream recipe is that anyone with a mixer can make it, no kooky professional baking contraptions necessary. Combine 2/3 cup pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon grated nutmeg, 1/8 teaspoon cloves, and 1/8 teaspoon allspice in a large bowl, then add a can of sweetened condensed milk and a teaspoon of vanilla extract and beat with an electric mixer until smooth. Meanwhile, whip 2 cups heavy cream in a separate bowl for four minutes until stiff peaks form. Gently fold the whipped cream into the ice cream base, stopping once it looks smooth and light orange, then freeze it all in a loaf pan for at least six hours.
Fall is the best time for a sweet, creamy cocktail like The Spruce Eats' pumpkin pie martini. The recipe, made with RumChata, is so yummy and simple to make, you're going to want 12. Please don't drink 12: At roughly 11 percent ABV, these aren't what we'd call "strong," but vodka is vodka. Or, hey, drink 12! Let loose! We aren't your parents.
Pour two parts RumChata Cream Liqueur, one part vanilla vodka, and one part pumpkin liqueur (or 3 tablespoons of pumpkin pie filling) into a cocktail shaker filled with ice. Shake well, then strain into a chilled cocktail glass. Garnish with cinnamon on the top, and enjoy!
There's a reason Trader Joe's is our autumnal mecca. From their variety of pumpkin-flavored goodies to recipes like this pumpkin pie spiced mule, Trader Joe's gets us like no other grocery store could. Fill a copper mug or highball glass with ice, then add two parts Trader Joe's Pumpkin Pie Spiced Ginger Brew, one part vodka, and stir. Adjust the measurements to taste, but be warned — ginger brew covers the taste of alcohol like nothing else can. This five-minute drink has the potential to be dangerous. Garnish with a sprinkle of pumpkin-spice spice and ginger, and don't forget to post it on your IG Story.
Just because summer has ended doesn't mean Taco Tuesday has to go, too. Real Housemoms knows what's up and created this pumpkin spice margarita recipe for all of your fall party needs. Add ice to a martini shaker, then combine 1-ounce fresh lime juice, 1-ounce fresh lemon juice, two ounces of tequila, a tablespoon of pumpkin puree, a splash of Cointreau or triple sec, and Grand Marnier and shake. Strain into a chilled margarita glass over ice and rimmed with cinnamon, then add a splash of water. Garnish with an orange twist, a pinch of cinnamon, and a pinch of pumpkin pie spice.
Starbucks doesn't get to have all the fun! Unless you're under 21, in which case, Starbucks does get to have all the fun and this recipe isn't for you. Food Network's Boozy PSL has caffeine to amp you up and alcohol to bring you back down, leaving you at the pleasant, buzzed middle zone necessary for dealing with estranged relatives. 'Tis the season, indeed. Place 1/2 cup milk, 2 tablespoons pumpkin puree, and 1/4 teaspoon pumpkin pie spice in a small saucepan over low heat, whisking constantly until the mixture combines at a simmer. Pour this warm milk mixture into a mug with 2 ounces coffee liqueur (or... more?) and 6 ounces freshly brewed hot coffee. Top with whipped cream, and enjoy responsibly.