I love pumpkin spice and actual pumpkin recipes all year long, but something about fall calls out for more. I keep trying new things all the time, but there are four pumpkin recipes that I return to again and again: Pumpkin Cream Cheese Bread, Pumpkin Donuts, Soft Chocolate Chip Pumpkin Cookies, and, of course, Pumpkin Pie.
This recipe is actually a vegan recipe that is super flavorful while also being surprisingly light. One of the reasons this pumpkin recipe is so airy is that it is baked rather than fried. As an added bonus, there is far less mess making these than if you were trying to fry the dough. We thought these were so delightful; we wish we had made more. So, we did!
Pumpkin Bread is already a recipe that makes me smile. It just has all the spices of fall and is so moist. We’ve added a bit more nutmeg to this pumpkin recipe to ensure it doesn’t get lost. Adding cream cheese into the batter just takes this whole experience and elevates it. And Andy swears that it was even better the next day, making this the perfect treat to make the day before guests arrive – although it’s going to be tough to not devour the entire thing as soon as possible.
I adore chocolate chip cookies – soft, chewy ones, crisp ones, any ones. It is my favorite cookie. So, I was a little nervous about adding pumpkin into the mix. I should not have worried. The addition of pumpkin to the batter just made the cookies richer. They were so soft and flavorful! And if you are good at piping, you’ll love creating spooky faces with the chips and piped evil grins (or smiley faces) for Halloween party treats.
I know it is old-fashioned, but I love having Pumpkin Pie at Thanksgiving. This bake and the holiday are melded in my mind, and I look forward to making it every year. Now, I use my mom’s crust recipe for handmade pie crust, and it is even better. Even when I have accidentally overcooked the pie, it has still been delicious. Keep an eye on it during the last five minutes of the bake. As soon as you see the top catch, dip your knife in to check if the middle is done. I always do the bake the day before I need to serve it. This way, the pie sets, the flavors blend, and the baking doesn’t take up valuable oven space when Andy is cooking the rest of the feast.