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Delicious Pumpkin Recipes

October and pumpkin go hand-in-hand. As the days get shorter and the temperatures get colder now is the time to serve up warm and delicious pumpkin treats.


PUMPKIN CAKE ROLL
Total Time Prep: 20 min. + chilling Bake: 15 min. + cooling | Makes  12 servings





Ingredients

• 3 large eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 cup finely chopped walnuts, optional
• Confectioners' sugar

    FILLING:

• 6 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract

Directions

• Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, ginger, salt and nutmeg; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts (optional).
• Bake at 375° for 12-14 minutes or until cake springs back when lightly touched in center. Cool for 5 minutes. Turn cake out of pan onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a long side. Cool completely on a wire rack.
• In a bowl, combine filling ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1/2 in. of edges. Roll up again without towel. Cover and refrigerate for 1 hour before cutting. Refrigerate leftovers.

Nutrition Facts
1 slice: 312 calories, 17g fat (7g saturated fat), 81mg cholesterol, 247mg sodium, 36g carbohydrate (26g sugars, 2g fiber), 6g protein.
Originally published as Pumpkin Cake Roll in Country October/November 2002

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PUMPKIN-LENTIL SOUP
Total Time: Prep: 15 min. Cook: 45 min. | Makes: 6 servings

Ingredients

• 3 cups water
• 3 cups reduced-sodium chicken broth
• 2/3 cup dried lentils, rinsed
• 2 large garlic cloves, minced
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup mild salsa
• 1/2 teaspoon salt
• 5 cups fresh spinach, lightly packed

Directions

• In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes.
• Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.

Nutrition Facts
1-1/3 cups: 244 calories, 1g fat (0 saturated fat), 0 cholesterol, 857mg sodium, 44g carbohydrate (6g sugars, 11g fiber), 15g protein.
Originally published as Vitalicious Veggie Soup in Taste of Home September/October 2016

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PUMPKIN PIE CUPCAKES WITH WHIPPED CREAM
Total Time: Prep: 45 min. Bake: 20 min. + cooling | Makes: 2 dozen

Ingredients

• 1 sheet refrigerated pie pastry
• 1 can (15 ounces) solid-pack pumpkin
• 4 large eggs
• 1/2 cup canola oil
• 1/2 cup water
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 cups sugar
• 1 tablespoon cornstarch
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

Directions

• Preheat oven to 350°. Line 24 muffin cups with foil liners.
• On a work surface, unroll pastry sheet. Cut 24 circles with a floured 2-1/4-in. round cookie cutter, rerolling scraps as necessary. Press one pastry circle into each liner. Bake 10-12 minutes or until lightly browned. Cool on wire racks.
• In a large bowl, beat pumpkin, eggs, oil, water and vanilla until well blended. In another bowl, whisk flour, sugar, cornstarch, baking powder, baking soda, pie spice and salt; gradually beat into pumpkin mixture. Pour 1/4 cup batter into each prepared cup.
• Bake 20-25 minutes or until a toothpick inserted in center comes out clean, rotating pans halfway through baking. Cool in pans 10 minutes before removing to wire racks to cool completely.

    WHIPPED CREAM:

• 2 cups heavy whipping cream
• 1/2 cup confectioners' sugar
• Ground cinnamon
• In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. To serve, dollop over cupcakes; sprinkle with cinnamon.

Nutrition Facts
1 cupcake: 297 calories, 15g fat (6g saturated fat), 60mg cholesterol, 185mg sodium, 37g carbohydrate (21g sugars, 1g fiber), 4g protein.
Originally published as Pumpkin "Pie" Cupcakes in Simple & Delicious December/January 2016

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PUMPKIN-SPICED HOT CHOCOLATE
Total Time  Prep/Total Time: 25 min. | Makes 8 servings (1 cup each)

Ingredients

• 5 cups 2% milk
• 1 package (10 to 12 ounces) white baking chips
• 1 cup heavy whipping cream
• 1/2 cup solid-pack pumpkin
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground ginger

    TOPPING:

• 1/2 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon

Directions

• In a large saucepan, whisk milk, baking chips and cream over medium heat until smooth and creamy (do not boil). Remove from heat. Whisk in pumpkin, cinnamon, vanilla and ginger.
• Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Top servings with whipped cream; sprinkle with cinnamon.

Nutrition Facts
1 cup with 2 tablespoons sweetened whipped cream: 436 calories, 31g fat (19g saturated fat), 70mg cholesterol, 117mg sodium, 33g carbohydrate (32g sugars, 1g fiber), 9g protein.
Originally published as Pumpkin Spice Hot Chocolate in Holiday & Celebrations Cookbook 2016 

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PUMPKIN BREAD
Total Time: Prep: 15 min. Bake: 65 min. + cooling | Makes: 1 loaf (16 slices)

Ingredients

• 1-2/3 cups all-purpose flour
• 1-1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 cup canned pumpkin
• 1/2 cup canola oil
• 1/2 cup water
• 1/2 cup chopped walnuts, optional
• 1/2 cup raisins, optional
• 1/2 cup chocolate chips, optional

Directions

• Preheat oven to 350°. Combine first eight ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins.
• Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts
1 slice: 221 calories, 10g fat (1g saturated fat), 23mg cholesterol, 212mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 3g protein.
Originally published as Pumpkin Bread in Taste of Home October/November 1994 

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Recipes referenced from: https://www.tasteofhome.com/collection/best-pumpkin-recipes