‘Tis the season for pumpkin-everything. I much prefer mine in its whole form as opposed to its pseudo form, and so I give an annual “no thank you” to the kind that’s making appearances in places it shouldn’t be. No thank you “pumpkin” cream cheese. No thank you high fat “pumpkin” lattes. Yes please, pumpkin curry, pumpkin soup, pumpkin dessert, and everything else you’ll find down below.
Pumpkin does have its place, and I can certainly jump on the October pumpkin bandwagon, as long as it’s showing up on the right spoon. Are you with me?
If so, great. Let’s be friends. Let’s also dive into this pumpkin recipe roundup together containing some of my all-time favorite pumpkin creations. Here, you’ll find a little something for everyone (gluten-free, vegetarian, vegan), all meals, and occasions. You’ll also find a few pumpkin-y desserts, which are for sure worth the annual indulgence. That vegan pumpkin custard might be one of my favorite recipes of my repertoire, and it takes just 20 minutes and one pan to make! So come on already, pass over the pumpkin, please.
Pumpkin Coconut Overnight Oats
Breakfast made easy-peasy, creamy and delicious.
Pumpkin Pie Muffins
Breakfast, lunch, snack-time, dessert…you name it. These half-whole-wheat, part-pumpkin-filled muffins, will make you feel good about the pastry in your hands.
Sage Pumpkin Hummus
I love flavor variations of hummus. This one speaks of a harvest fall. Throw some toasted pita by its side and you have a wonderful appetizer for any gathering of the season.
Pumpkin dessert on Thanksgiving is a must. Generally, I’d say there has to be pie, however, no one said you shouldn’t have options – or two desserts on your plate. These pumpkin cookies make a rather fine second choice for the table, especially for vegans and gluten-free’s.
I came upon this recipe and the chickpeas immediately caught my eye. A cookie made of beans and pumpkin? That sounds almost too healthy to be true – and tasty – an inclination I generally get when reading dessert recipes (though not entrees). Luckily, curiosity got the best of me and I went for it…chickpeas, chocolate, pumpkin and peanut butter all piled into my food processor.
Following a previous recipe for disaster that called for black beans in brownies, I had my doubts. After those results, I vowed to stick to sinfully indulgent brownie recipes from there on out. However, it’s possible the success of this one may’ve changed my opinion on health-altered desserts.
Unlike black beans, chickpeas are fairly bland, and you’d certainly never pick up on them in this pumpkin recipe. They give these cookies their oomph while keeping them moist, but it’s the maple, spices and chocolate that lend these their flavor. The results – a nutritious, protein-packed cookie, that while addicting, I wouldn’t feel guilty eating for breakfast.
For a holiday packed with more than enough indulgences, these make a great option that likely no one would ever guess is actually even healthy. On the whole, I’m all about making sacrifices in terms of nutrition when it comes to desserts, because if I’m going to indulge, I want it to be amazing. But sometimes you get lucky and find a recipe like this, where those kind of sacrifices truly aren’t needed for pumpkin perfection.