Many people anxiously wait for fall every year so that they can enjoy their favorite pumpkin treats. Pumpkins are so versatile, they make great desserts. Although pumpkin pie is always a favorite, there are many other delicious pumpkin desserts to try.
If you like apple butter, then you have to give this pumpkin butter a try. Pumpkin butter cannot be canned like other kinds of fruit butters can, but it stores very well in the freezer.
15 oz. pumpkin puree 1/2 c. apple cider 1 c. sugar 2 tbsp. maple syrup 1/4 tsp. ginger 1/4 tsp. ground cloves 1/4 tsp. nutmeg 1 tsp. cinnamon
Mix all of the ingredients together in a medium sauce pan. Bring to a boil.
Reduce the heat, and cook for ten to fifteen minutes until thick, stirring often. Remove from heat and cool.
Store in refrigerator for several weeks or pour into freezer containers and freeze up to several months.
Serve with your favorite breads or muffins.
This quick bread is very easy to make and also freezes well. Make several loaves and put one or two in the freezer to enjoy later.
2 c. canned pumpkin 3 c. sugar 1 c. water 1 c. vegetable oil 4 eggs 3 1/3 c. flour 2 tsp. baking soda 2 tsp. cinnamon 1 tsp. salt 1 tsp. baking powder 1/2 tsp. nutmeg 1/2 tsp. ground cloves
Preheat the oven to 350 degrees. In a large bowl, stir together the canned pumpkin, sugar, water, vegetable oil, and eggs.
Stir the dry ingredients together in a separate bowl. Slowly pour the dry ingredients into the wet ingredients, and beat until smooth.
Grease and flour two loaf pans. Pour half of the batter into each loaf pan. Bake for about 60 minutes, or until a toothpick comes out clean.
Cool for about 10 minutes before removing the bread from the pans. Finish cooling the loaves on wire racks.
These pumpkin cookies are very easy to make. You can leave out either the raisins or the chocolate chips, depending on your preferences.
1 c. butter 1 c. sugar 1 c. brown sugar 1 egg 1 tsp. vanilla extract 1 c. pumpkin puree 1 1/3 c. rolled oats 1 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. salt 2 c. flour 1 c. raisins 1/2 c. chocolate chips
Preheat oven to 350 degrees. In a large mixing bowl, mix together butter and sugars. Beat in the pumpkin puree, egg, and vanilla.
In a separate bowl, mix together the dry ingredients. Stir the dry ingredients into the wet ingredients. Stir in the raisins and chocolate chips until just combined.
Drop by tablespoonfuls onto greased cookie sheet. Bake for about 14 minutes or until lightly brown.
Cool on wire racks.
2 c. pumpkin puree 4 eggs 2/3 c. water 1 c. vegetable oil 3 1/3 c. flour 2 tsp. baking soda 3 c. sugar 1 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg 1/4 tsp. ginger
Preheat oven to 350 degrees. In a large bowl, mix together all of the dry ingredients.
Stir in the oil, eggs, water, and pumpkin puree. Grease the muffin tins and fill each muffin tin 3/4 full.
Bake 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Fall is a great time to try out new pumpkin recipes. Whether you are looking for a new pumpkin cookie, cake, or bread recipe to try, one of these recipes is sure to become a new family favorite.
Hannah Jameson is a professional blogger that shares advice on healthy cooking. She writes for RecipeChart.com, where you can find all kinds of healthy and delicious recipes.