Pumpkin Season: Favorite Fall Recipes

favorite fall favorites

Autumn has officially made its debut and just like every other year, so has pumpkin spiced everything. It’s been about a month now so maybe you’re just a little bored with the typical “pumpkin spice latte, please” (#PSL) daily routine… lucky for you, here are some ways to sneak the utterly craved pumpkin spice flavor into some of your favorite fall recipes!

Whipped Cinnamon Pumpkin Honey Butter

Add a little bit of pumpkin spice to rolls, muffins, pancakes, toast, English muffins, etc. with this simple recipe!


  • 2 sticks Butter (1 C. or 8 oz. softened), softened
  • 3/4 teaspoon Cinnamon
  • 6 tablespoons Pumpkin Puree
  • 4 tablespoons Honey
  • 1 teaspoon Vanilla


  1. Mix the butter with an electric mixer until smooth.
  2. Add the cinnamon and 1 tablespoon of the pumpkin puree. Mix well–continue mixing and adding in 1 tablespoon of pumpkin puree every 30 seconds.
  3. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.
  4. keep refrigerated in a sealed container.
  5. Before using, bring to room temperature!

Source: The Kitchen McCabe

Pumpkin Pie Hot Cocoa

Take a break from the ritual coffee and give this awesome recipe a try!


  • 3 cups of Half and Half (or milk)
  • 1 cup of Pumpkin Puree
  • 2 teaspoons Pumpkin Pie Seasoning
  • 1 teaspoon Vanilla
  • 6 oz. White Chocolate


  1. Chop up your white chocolate, so that it melts quicker when you add it to the mixture.
  2. Whisk the Half and Half (or milk), Pumpkin Puree, Vanilla and seasoning together in a sauce pan over low medium heat until it boils just lightly.
  3. Add your white chocolate into the mixture and whisk until it’s completely melted.
  4. Pour the mixture into mugs and top with Cool Whip and a sprinkle of pumpkin pie seasoning. Enjoy!

Source: The Taylor House

World’s Best Pumpkin Bread

Here’s a little something you can make and spread the pumpkin butter, above, all over!


  • 2 cups Libby’s Pure Pumpkin
  • 3 cups Sugar
  • 1 cup Canola or Vegetable Oil
  • 2/3 cup Water
  • 4 Eggs
  • 3 1/3 cups Flour
  • 2 teaspoons Baking Soda
  • 1 1/2 teaspoons Salt
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Nutmeg


  1. Mix Pumpkin, Sugar, Oil, Water and Eggs into a large mixing bowl until well combined.
  2. Mix Flour, Baking Soda, Salt, Cinnamon and Nutmeg into a medium mixing bowl until well combined. Then, gradually pour into the large bowl of pumpkin mixture (above). Stir well to combine completely.
  3. Spray TWO 9×5 Non-stick Load Pans with Pam Cooking Spray.
  4. Pour mixture evenly into loaf pans.
  5. Bake at 350 degrees for 45 – 55 minutes, or until done and a toothpick inserted in center comes out clean.
  6. ENJOY!

Source: TheFrugalGirls.com

Pumpkin Risotto

Risotto is a canvas so versatile and ready to absorb the flavors of whatever season bounty that’s available!


  • 1/4 cup (1/2 stick) Butter
  • 1 (2 1/2 – to 3 – inch diameter) Pumpkins cut into 1/4 inch cubes, peeled
  • 1 1/2 cups chopped White Onion
  • 1 small Shallot chopped
  • 1 Garlic Clove finely chopped and smashed
  • 1 cup Arborio Rice
  • 3 cups low-salt Organic Chicken Broth or Vegetable Broth
  • 1/2 cup Parmesan Cheese, grated
  • 2 Sage leaves
  • 1 Rosemary sprig
  • 1 French Terragon Sprig
  • Sea-salt to taste
  • Pepper to taste
  • Baby Arugula (to top)


  1. Place Chicken Broth, Pumpkin Puree and Rosemary in a pot to simmer over low heat.
  2. Melt the butter in a large heavy saucepan over medium heat.
  3. When above is melted, add in the pumpkin cubes and cook for about 5 minutes, add the onion, shallot and garlic and cook until translucent, another 4 minutes.
  4. After above is translucent, add the rice and stir for another 2 minutes, so that the butter can be absorbed.
  5. Add one ladle of chicken broth stock (No. 1) and stir constantly until absorbed into rice.
  6. In the last few minutes, add the parmesan cheese and stir in.
  7. Repeat above process until risotto is slightly al dente, definitely not soupy or mushy.
  8. Serve immediately and top with arugula and the remaining parmesan cheese. Enjoy!

Source: Style Me Pretty

[Easy, No Bake] Pumpkin Cheesecake

This is the perfect go-to treat for this fall! This easy, no bake pumpkin cheesecake is even made in Aladdin mason jars–How cute?!


  • 1 8 ox. package Cream Cheese, softened
  • 1 cup Pumpkin Puree
  • 1 tub (3 cups) Whipped Topping, divided
  • 1/2 cup Sugar
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1 cup Graham Cracker crumbs
  • 2 tablespoons Butter, melted


  1. Cream together softened Cream Cheese and Sugar in a medium bowl.
  2. Add in Pumpkin Puree and Pumpkin Pie Spice until thoroughly combined.
  3. Fold 2 1/2 cups Whipped Topping into pumpkin cream cheese mixture and refrigerate.
  4. When ready to serve, stir together Graham Cracker crumbs with melted butter.
  5. Layer pumpkin cheesecake and graham cracker crumbs and top with remaining whipped topping. Enjoy!

Source: A Night Owl

Author: Allied Travel Careers

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