It’s officially pumpkin season, and we need to observe it accordingly. I’ve tried enough pumpkin recipes over the past few years, that I’m not really looking to reinvent the wheel this year. I’ve honed the options down to three main standbys.
First, we have pumpkin spice bread. It’s a classic.
Makes 2 9 x 5 loaves (or about 5 mini loaves), recipe from Epicurious
3 cups sugar
1 cup vegetable oil
3 large eggs
1 15-ounce can pumpkin
3 cups all purpose flour
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350. Prepare two 9 x 5 loaf pans with parchment and nonstick spray.
Combine flour, spices, baking soda, baking powder, and salt. (you can substitute the multiple spices for pumpkin pie spice if you have it.)
Wisk together oil and sugar. Add eggs one at a time, then the pumpkin.
Add dry ingredients in slowly. Add in chopped walnuts if you want.
Bake 1 hour and 10 minutes or until the tester comes out clean. (about 45 min for mini loaves)
Next, oatmeal pumpkin cookies. I have a lot of different cookies in my repertoire that are just different combinations of oatmeal cookies with various “mix-ins.” These would be the pumpkin version of that. They have great flavor and great texture!
Even though most retailers and coffee shops seemed to have bypassed November and moved straight onto December and Christmas, I plan to eat pumpkin right through pie leftovers on Black Friday. Thank you very much! I’m not quite sure when Christmas season started right after Halloween, and Thanksgiving became the red headed step-child, but I’m not a fan. Thanksgiving is the best holiday of the year!
So anyway, I wanted to make some treats for a team meeting at work because we were having more people actually in person than usual. One of my teammates recently learned that she needs to stick to a gluten free diet, so I decided to go the gluten free direction because I feel bad that she never gets to snack with us anymore.
Rather than try to adapt a gluten recipe, I wanted to make something that is gluten free to begin with. The obvious choice? Rice Krispie treats! And if that wasn’t enough of a crowd pleaser to begin with, let’s add pumpkin!
These were definitely a crowd pleaser! When I was looking for recipes online I initially found several using pumpkin spice Jello instant pudding mix rather than pumpkin puree. While I’m not so opposed to that method, my grocery store didn’t have the flavor. I didn’t have the time to shop around, so I went with a recipe that actually just used pumpkin and pumpkin spice. It totally worked, plus it was probably a little better to use pumpkin rather than a pudding mix.
1 10 oz bag of mini marshmallows (plus a little extra if you like them extra gooey)
1/3 cup pumpkin puree
1 tsp of pumpkin pie spice (a little extra if you want to turn up the spice)
6 cups Rice Krispies (Gluten Free if you want to be strict gluten free)
5 oz. white chocolate chips (melted for drizzling)
Melt butter in a pot over medium heat.
Add marshmallows and stir until melted. Add pumpkin puree and pumpkin spice. Stir to combine and turn off heat.
Add Rice Krispies and extra marshmallows if desired. Stir until well combined and spoon into 13 x 9 baking pan to cool. Alternatively you can portion out the batter with an ice cream scoop or into cupcake molds.
Once treats have cooled, melt the white chocolate chips in microwave for 30 second intervals. Make sure you don’t burn it! Use a fork to drizzle it over the treats for a little extra je ne sais quoi!
Surprise, surpise, December is going to be all about the cookies. It’s cookie season people, and I take it very seriously. I really enjoy mixing it up every year with a combination of traditional and family recipes, and then a few new options to broaded my horizons. I love the holiday flavors: gingerbread, buttery pecans, chocolate and pepermint!
For this first cookie I’m a little stuck in November because I can’t get enough pumpkin! I found this recipe through Pinterest I believe, and I must say, after making several pumpkin recipes this fall, this was a great one to end on.