40 Days of Pumpkin Recipes

We will try everything from pumpkin ice cream and pumpkin scones to pumpkin soup and pumpkin lasagna. Have a great recipe? Send it to me so I can try it out!

Thursday, November 11, 2010

Day 27 Low Fat Iced Pumpkin Spice Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 tablespoons butter
1/2 cup applesauce
1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

1.Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2.In a medium bowl, cream together the butter, applesauce and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by Pampered Chef small scoop.

3.Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4.To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Adapted from http://allrecipes.com/Recipe/Iced-Pumpkin-Cookies/Detail.aspx

Friday, November 5, 2010

Day 26 Pumpkin French Toast

I know, I know, it has been a few days. Did anyone notice??! I actually made this recipe the day I was supposed to but did not post it. My best friend was visiting from Washington and we ran a half marathon together. So now I think I am going for 40 days of Pumpkin recipes but I might miss a few consecutive. I made it 25 days straight so that is pretty good, right?!?

Pumpkin French Toast

This would also taste good on raisin bread or cinnamon bread.

4 eggs
3/4 cup milk
2/3 cup pumpkin
1 tablespoon sugar
2 teaspoon pumpkin pie spice
1 loaf day old french bread
1/2 cup cranberries
1/4 cup powdered sugar

1. Mix eggs, milk, pumpkin, sugar and pumpkin pie spice with whisk or put in a magic bullet if you have one.

2. Slice bread into 1 inch pieces.

3. Heat skillet to medium (if using a Pampered Chef Professional NonStick skillet no need to use oil or butter.)
4. Let bread soak up wet mixture on both sides and place on hot skillet.
5. Flip after 3-4 minutes or when one side is golden brown. Cook other side until golden brown and cooked through.
6. Serve with sprinkled cranberries and powdered sugar sprinkled from the Pampered Chef Sugar Shaker.

Thursday, November 4, 2010

Day 25 Pumpkin Gingerbread Bites

These taste like little bites of Thanksgiving mixed with Christmas!!

Pumpkin Gingerbread Bites

•1 ½ cups sugar
•½ cup vegetable oil
•2 eggs
•1/3 cup water
•1 cup
•1 teaspoons ground ginger
•1/2 teaspoon ground allspice
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground cloves
•1 3/4 cups all-purpose flour
•1 teaspoons baking soda
•1/2 teaspoons salt
•1/2 teaspoon baking powder
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two Pampered Chef mini muffin pans.
2. In a mixer, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin.

3.In Classic Batter bowl, combine flour, soda, salt, ginger, allspice, cinnamon, and clove and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans using small scoop.

4.Bake in preheated oven until toothpick comes out clean, about 15 minutes.

Day 24 Chocolate Pumpkin Cheesecake Bars

Oh no! I missed a day! Well, actually I made these and another pumpkin recipe yesterday but didn't have time to post it. These are wonderful. I think I might make them to bring to Thanksgiving. Definately one of the best recipes I have made. Thanks Michelle for the recipe :)

Prep time: 35 min
Cook time: 40-50 min
Serves: 16


For the crust:
- 1 packet of chocolate graham crackers
- 1/4 cup sugar
- 5 tablespoons unsalted butter, melted
For the bars:
- 2 packages cream cheese, (8 ounces each)
- 3/4 cup sugar
- 1 cup pumpkin puree
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 and 1/2 teaspoons pumpkin-pie spice
- 1/2 teaspoon salt
- 4 ounces semisweet chocolate


1. Preheat oven to 350 degrees.
2. Line bottom and sides of an 8-inch square baking pan with parchment paper, leaving an overhang on all sides. Set aside.
3. Place graham crackers in a large ziplock bag. Crush them with bakers roller. Add sugar, stir and shake to mix. And melted butter, stir and shake to mix. (For a picture of this process see my pumpkin cheesecake recipe.)

4. Transfer crumb mixture to prepared pan, and press gently into bottom of pan. Bake 12 to 15 minutes, until slightly firm. Set aside to cool.
5. Place cream cheese into bowl and blend until smooth.
6. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt - mix until combined. Set aside.
7. Place chocolate in small batter bowl; microwave in 30-second increments, stirring between each, until melted.

8. Add 1/2 cup pumpkin mixture; stir to combine. Set aside.
9. Pour remaining pumpkin mixture into prepared pan.

10. Drop dollops of chocolate mixture onto pumpkin mixture; swirl using butter knife.

11. Bake until cheesecake is set - jiggles slightly when gently shaken, 40 to 50 minutes.
12. Cool in pan. Cover; chill at least 2 hours (and up to 2 days).
13. Using overhang, transfer cake to work surface. With a Pampered Chef Pizza Cutter, cut into 16 squares. Serve.

Recipe adapted from http://michellesfavoriterecipes.blogspot.com/2010/10/chocolate-pumpkin-cheesecake-bars.html (Thanks Michelle, they are SUPER DOOPER yummy!!)

Tuesday, November 2, 2010

Day 23 Fantastic Pumpkin Turkey Chili

Don't stop reading because it sounds weird! It is SOOOO good. It is also really easy and has great texture. I have a recipe I love that simmers for 2 hours and has around 10 spices. This is as good and so much easier! Try it!!! I was skeptical and so was my husband but we both loved it!

1 tablespoon olive oil
1/2 yellow onion, chopped
1 green bell pepper,chopped
1 clove garlic, pressed
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes (I used italian)
2 cups pumpkin puree
2 tablespoons chili powder
1/2 teaspoon ground black pepper
Garnish with
shredded Cheddar cheese
sour cream
chopped red onion
chopped jalepeno

1. Easily chop up the onion and pepper with Pampered Chef food chopper. Press garlic with Pampered Chef garlic press.
1.Heat the oil in a 12 inch skillet over medium heat, and saute the onion, green bell pepper, and garlic until tender.
Stir in the turkey, and cook until evenly breaking up using The Pampered Chef Mix N' Chop. Mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese, red onion, jalepeno, and sour cream.
Adapted from the following recipe:http://allrecipes.com/Recipe/Pumpkin-Turkey-Chili/Detail.aspx

Monday, November 1, 2010

Day 22 AMAZING Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Oh my goodness, these are soooo good! And I meant to use applesauce for half the oil but totally forgot. Next time I will try it that way but for now, these are definitely one of the top 3 recipes I have made so far! YUMM :)

Yield: 12 muffins


For the filling:
4 oz. cream cheese, softened (I used low fat)
1/2 cup confectioners' sugar

For the muffins:

1 1/2 cups all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tbsp. plus 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs
1 cups sugar
1 cups pumpkin puree
1/2 cup plus 1/8 cup vegetable oil

For the topping:
1/4 cup sugar
2 1/2tbsp. flour
3/4 tsp. ground cinnamon
2 tbsp. cold unsalted butter, cut into pieces


To prepare the filling, combine the cream cheese and confectioners' sugar in a medium bowl and mix well until blended and smooth. Set aside.

To make the muffins, preheat the oven to 350˚ F. If using stone muffin pan no need to grease stone. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two knives until the mixture is coarse and crumbly.

To assemble the muffins, fill each muffin well with a scant medium scoop amount of batter, just enough to cover the bottom of the hole. Use the small scoop to scoop the cream cheese mixture on top. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Recipe adapted from Annie's Eats

Saturday, October 30, 2010

Day 21 Pumpkin Chocolate Chip Ice Cream

Prep Time: 15 minutes
Chill Time: 30 min
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts


1 3/4 cups pumpkin puree
3/4 cup brown sugar
2 1/4 teaspoon pumpkin pie spice
1 cup heavy whipping cream
1 cup half and half
2/3 cup semi-sweet chocolate chips
2 broken graham crackers


1.Whisk together pumpkin puree, brown sugar, and pumpkin pie spice in large batter bowl.
2.Stir in heavy whipping cream and half and half.
3.Strain through mesh strainer to remove pumpkin pulp.
4.Chill in fridge for at least 30 minutes.
5.Pour into ice cream maker and mix about 25-30 minutes or according to manufacturer's instructions.
6. Transfer ice cream to freezable container. Stir in chocolate chips and graham crackers. You can eat immediately for soft serve or transfer to freezer for more traditional ice cream. Use Pampered Chef's amazing ice cream scoop for the easiest scooping of hard ice cream!

Day 20 Pumpkin Dip and Cinnamon Chips

I made this for a Halloween party I went to last night. It looked really nice with the red and green apples arranged and the cinnamon chips all around the pumpkin dip. I can't believe I forgot to take a picture of the final product. It must be because in the last 30 minutes before we left I had to nurse my baby, get both the girls in their costumes, get me in my costume and make sure we had everything else we needed for the night. Oh well!

Cinnamon Chips

5 - 7” flour tortillas
2 tablespoons white sugar
1/2 teaspoon cinnamon

Pumpkin Dip

1 cup solid packed pumpkin
1/2 teaspoon cinnamon
1/2 cup sour cream
1/2cup packed brown sugar
1 cup Cool Whip, thawed

To Make Tortillas: Pre-heat oven to 400°. For cinnamon chips, lightly spray tortillas with water in Kitchen Spritzer; combine cinnamon & sugar in Flour/Sugar Shaker and sprinkle over tortillas. Stack tortillas on Cutting Board and cut
into 8 wedges using the Pizza Cutter. Place in single layer on Baking Stone. Bake 8 -10 minutes or until lightly browned and crisp. Remove to Stackable Cooling Rack,cool completely.

To Make Dip: Combine pumpkin, sour cream, brown sugar and cinnamon in large bowl with Whisk. Fold in Cool Whip. Pour mixture into hollowed out, V-cut top pumpkin and sprinkle with pecans, if desired. Serve with cinnamon chips.

Thanks to Barbara Duke from The Pampered Chef for the recipe

Friday, October 29, 2010

Day 19 Pumpkin Orange Cranberry Cinnamon Rolls

I made these for breakfast this morning, they are so good! You will want to thaw the dough out and let it rise the day before. You can even assemble the rolls the night before and then just pop them in the oven in the morning.

1 loaf bridgford ready dough, thawed
4 Tablespoon melted butter (divided)
1 Tablespoon pumpkin puree
¼ Cup dried cranberry
1/3 cup white sugar
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 Cup powdered sugar
4 tablespoon butter, melted
2-3 Tablespoon Orange Juice
2 teaspoon grated orange peel

Take the bread dough out of the freezer and put it in a greased bread pan well covered with plastic wrap the day before. Let the dough sit out all day, it should rise over the top of the bread pan. You can then either assemble rolls and refrigerate over night or you can refrigerate dough and assemble in the morning.

To assemble rolls:
Preheat to 350
1. On floured surface, roll dough into
10 X 12 rectangle.

2. Spread dough with 2 TB melted butter mixed with 1 TB pumpkin.

3. Mix spices and sugar. Set aside 2 TB for later use. Sprinkle mixture over dough.
4.Sprinkle cranberries over dough.
5. Beginning on 12" side, roll dough tightly in jellyroll fashion.
6. Cut rolls into 12 pieces using dental floss.
7. Place pieces into stonemuffin pan (no need to grease if you are using stone.)
Brush tops with 2 TB melted butter, sprinkle with remaining sugar mixture.
8.Bake in a 350 oven for 15-20 minutes or until golden. Allow to cool slightly on cooling rack before frosting.

For frosting, mix ingredients adding OJ slowly until it comes to thick but spreadable consistency. Frost rolls.

Thursday, October 28, 2010

Day 18 Reduced Fat Double Layer Pumpkin Cheesecake

Oh what a day! I had such plans; and actually I did get quite a lot done. But one of my main plans was to make this pumpkin cheesecake for my FPU class tonight. I know, I know - if you were there, you are thinking, "pumpkin cheesecake sounds a lot better than what you brought!" Long story short, once my girls were "napping" I realized I was out of pumpkin puree. I couldn't go to the store since the girls were in bed so I borrowed my daughter pumpkin patch pumpkin to make more puree. I ended up starting the cheesecake too late and it wasn't ready to bring to FPU tonight (sorry everyone).

Here is a hint as you are cooking your cheesecake. The time says 35-45 minutes. It actually took me almost 50 minutes. When the cheesecake doesn't jiggle it just about done. Use a toothpick to check.

Oh, and by the way, this cheesecake is not very thick. If you are looking for a thick recipe you could always double the recipe but you will have to increase the cooking time up to 55-65 minutes.

2 (8 ounce) packages low fat cream cheese, softened

1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch ginger

1 pack graham crackers (one package inside a box)- will make 1 1/2 cup crumbs
6 tablespoons butter, melted
1/3 cup white sugar
1/2 teaspoon cinnamon

1.Preheat oven to 350 degrees F (165 degrees C).
2.Put graham crackers in a large ziplock bag and crush with rolling pin until fine.
3.Add sugar and cinnamon to bag. Zip and shake to combine.

4. Add melted butter to the bag and stir up with spoon.
5. Press crumb mixture into bottom of spring form pan reserving 1/3 cup for topping.

6. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

7. Add pumpkin, cinnamon, cloves, ginger and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

8.Bake in preheated oven for 35 to 45 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight.

This cheesecake is delicious and it is low fat except for the crust. If you want to lower the fat you can use half the amount of crust or even none at all. But I highly recommend keeping the crust and just eating a smaller piece ;)

Adapted from the following recipe http://allrecipes.com/Recipe/Double-Layer-Pumpkin-Cheesecake/Detail.aspx

Wednesday, October 27, 2010

Day 17 Pumpkin Bars

These pumpkin bars taste a lot more like cake than bars to me. They are extremely moist and very yummy! I brought them to an event and most people were eating them with a fork. So in that way they were not what I was expecting, but they were very good!

4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 15 ounce pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt

1 (8 ounce) package cream cheese,
1 teaspoon vanilla extract
1-2 tablespoon milk
2- 2 1/2 cups sifted confectioners' sugar
3 tablespoons Pampered Chef Sweet Cinnamon Sprinkle

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with mixer. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Stir into the pumpkin mixture until thoroughly combined.
3. Spread the batter evenly into Pampered Chef Large Stone Bar Pan. Bake for 25 to 30 minutes in preheated oven. Cool on cooling rack before frosting.

4. While bars are cooking make frosting. Combine all ingredients in mixer. You can add more sugar to get frosting to the best spreadable texture. It shouldn't be to runny or too stiff. After frosting the bars generously sprinkle with Sweet Cinnamon Sprinkle.

Adapted from a recipe on allrecipes.com

Tuesday, October 26, 2010

Day 16 Skinny Pumpkin Spice Latte

This is really tasty. Does it matter that there is actually no pumpkin in it? I made this recipe a few times while I was waiting (FOREVER) for the grocery store to carry my favorite pumpkin creamer. This tastes a lot like starbucks!

3 cups hot skim milk
4 teaspoons white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
6 ounces double-strength brewed coffee
cool whip
pinch of pumpkin pie spice for garnish

Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender or magic buller; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with cool whip and pumpkin pie spice.

Adapted from a recipe found on allrecipes.com

Monday, October 25, 2010

Day 15 Low Fat Pumpkin Chocolate Brownies

I can't believe I have been doing this for more than two weeks! I really want to make my healthy harvest pumpkin bread again because it is my favorite, but that would kind of go against making a different recipe every day. So I thought I'd try another somewhat healthy recipe. It has very little fat in it and unfortunately you can kind of tell. They are slightly dry but have really nice flavor. They do taste really good warm. Oh, in case your wondering why I used a circular pan; I don't have the Pampered Chef 8x8 stone. I can't cook brownies on metal, they just won't cook right. On metal pans they are well done on the outside and raw on the inside. With a stone they cook completely evenly.


1/2 cup Pumpkin Puree
1/3 cup brown sugar
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon Baking Cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup Semi-Sweet Chocolate Chips

PREHEAT oven to 350° F. Use 8 square baking stone.

COMBINE pumpkin, brown sugar, egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.

Adapted from "very best baking" recipe http://www.verybestbaking.com/recipes/473/Pumpkin-Chocolate-Brownies/detail.aspx

BAKE for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in stone cooling rack. Cut into 2-inch squares.

Sunday, October 24, 2010

Day 14 Hot Pumpkin Cider

I was really excited about this recipe. It seems that the flavors of apple cider and pumpkin would go perfectly together. I actually recently tasted a delicious cold bubbly pumpkin cider from Cost Plus. Unfortunately the hot cider wasn't all I was hoping for. I had a few friends over and we all tasted it with great anticipation! Hmmmmmm, was the cumulative response. We couldn't figure out whether we liked it or not. The flavor is actually outstanding but there is somewhat of a grainy texture from the pumpkin. Maybe canned pumpkin would work better with this recipe.

This recipe can easily be doubled, tripled or more for a crowd.

1/4 cup pumpkin
2 cups apple cider
1/2 teaspoon pumpkin pie spice
1 cinnamon stick

In a large saucepan, mix together all ingredients. Simmer, stirring occasionally, for about 20 minutes or until the pumpkin has a liquid consistency. Serve garnished with a cinnamon stick.

Saturday, October 23, 2010

Day 13 Chewy Pumpkin Oatmeal Cookies

These flavors go perfectly together! Basically I took my favorite oatmeal cookie recipe, took out half of the butter/ shortening and added pumpkin puree. I also changed the spices around a little bit. The golden raisins are so good in this recipe. You could also try cranberries though.

3 tablespoons butter
5 tablespoons butter flavored shortening
1/2 cup pumpkin puree
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup golden raisins

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, pumpkin, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, pumpkin pie spice, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by medium cookie scoop onto large Pampered Chef stone.

3. Bake 14-16 minutes until light and golden. Do not overbake. Cookies continue baking 1-2 minutes after they come out of oven.