Here’s another TikTok recipe to add to your list of pumpkin faves for chilly mornings: cinnamon roll pumpkin pancakes. Is this a recipe for cinnamon rolls? Is it pancakes? It’s both, of course!

What are cinnamon roll pumpkin pancakes?

Think pumpkin cinnamon rolls in pancake form. It’s possible—two tasty breakfasts rolled together into one irresistible treat. Imagine a stack of fluffy pancakes with caramelized cinnamon sugar swirls. Then add pumpkin puree and pumpkin pie spice for a delicacy that says autumn like no other breakfast can.

How to Make Cinnamon Roll Pumpkin Pancakes

We came across this recipe from food and lifestyle creator Well Made by Kiley and knew it was a culinary masterpiece. I mean, with a combination of two of our favorites, how could we not be obsessed? It’s fall genius at its finest. Here’s how to make the pancakes!

@wellmadebykiley PUMPKIN CINNAMON ROLL PANCAKES All of my Gilmore Girls girlies uniteee 🍂 I can’t even put into words how good these are??? 🤯 Caramelized cinnamon sugar swirls in a stack of soft, tender, and fluffy pumpkin pancakes – truly a dream 🤎recipe below! #Recipe Details: Ingredients: – 1 1/2 cups all-purpose flour @Bob’s Red Mill – 3 tbsp coconut sugar or brown sugar – 1 1/4 tsp baking powder – 3/4 tsp baking soda – 1/4 tsp salt – 1 tsp cinnamon – Optional: 1/2 tsp pumpkin pie spice – 1/2 cup pumpkin puree – 3/4 cup + 2 tbsp buttermilk (can sub milk of choice) – 1 tbsp butter, melted – 1 egg – 1 tsp vanilla extract Cinnamon Swirl: – 4 tbsp butter, softened – 1/4 cup granulated sugar – 2 tsp cinnamon – 1 tbsp of the pancake batter Maple Glaze: – 1/2 cup powdered sugar – 2 tbsp maple syrup + 1 tbsp milk – 1/2 tsp vanilla extract Instructions: In a large bowl, whisk together the flour, coconut or brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (if using). In a medium bowl, whisk together the pumpkin puree, buttermilk, butter, eggs, and vanilla. Add the wet ingredients into the dry and use a spatula or wooden spoon to mix until just combined. In a small separate bowl, make the cinnamon swirl mixture by mixing together the butter, sugar, cinnamon, and 1 tbsp of the pancake batter. Transfer the mixture to a small plastic sandwich baggie, and snip a small portion of the corner off. Heat a large skillet or griddle over medium heat and grease with butter. Use a 1/4 cup to pour the pancake batter into the skillet for each pancake. Use the piping baggie full of the cinnamon swirl mixture and gently swirl the mixture into the pancake, pushing slightly into the batter so the cinnamon mixture swirls into the batter, not just on top. Once bubbles appear on the surface, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with remaining batter and cinnamon swirl mixture. Serve pancakes warm with additional butter, maple syrup, or a simple glaze if desired. Enjoy! #pumpkin #cinnamonroll #pancakes #pumpkinpancakes #breakfast #cinnamonrolls #fall #fallbreakfast #easy #recipe #easyrecipe #fallrecipe ♬ original sound – Well Made by Kiley

Ingredients

Pancake batter:

• 1-1/2 cups all-purpose flour
• 3 tablespoons brown or coconut sugar
• 1-1/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice (optional)
• 3/4 cup plus 2 tablespoons buttermilk
• 1 tablespoon butter, melted
• 1 egg
• 1 teaspoon vanilla extract

Cinnamon swirl:

• 4 tablespoons butter, softened
• 1/4 cup granulated sugar
• 2 teaspoons cinnamon
• 1 tablespoon of pancake batter

Maple glaze:

• 1/2 cup powdered sugar
• 2 tablespoons maple syrup
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

Directions

Step 1: Mix dry ingredients

First, whisk the flour (Kiley uses Bob’s Red Mill), sugar, baking powder, baking soda, salt, cinnamon and pumpkin pie spice in a large bowl.

Step 2: Mix wet ingredients

Next, whisk together pumpkin puree, buttermilk, eggs and vanilla in a medium bowl.

Step 3: Combine wet and dry ingredients

Combine the wet and dry ingredients and mix with a spatula or wooden spoon. Make sure the ingredients are fully mixed.

Step 4: Prep the cinnamon swirls

Mix softened butter, sugar, cinnamon and a tablespoon of the pancake batter in a small bowl. Move this mixture to a small plastic baggie and cut a tiny corner of the bag off. This bag will be used to create the cinnamon roll swirls in the pancakes.

Step 5: Pour batter onto a hot skillet

Set a large skillet or griddle over medium heat; drop in a pat of butter. From there, pour pancake batter to create each pancake and then maneuver the small bag to create cinnamon swirls. It should lightly push into the batter, not just rest on the surface.

Step 6: Flip!

When bubbles appear, it’s time to flip that pancake. Cook for around a minute or until golden.

Just add maple syrup and you’ve got an unforgettable fall breakfast!

The post People Are Making Cinnamon Roll Pumpkin Pancakes That Look Simply Heavenly appeared first on Taste of Home.

Fall pastas blend bright seasonal produce into cheesy, saucy noodle dishes you can let simmer on the stove all day or fix in a pinch. In between other must-try fall recipes and slow-cooker soups, you’re definitely going to want to add pumpkin alla vodka to your autumnal menu planning.

What is pumpkin alla vodka?

While we love a good penne alla vodka, we might just have to swap it for the season in favor of pumpkin alla vodka. According to TikTok creator Jamie Milne, this “perfect fall dish” takes spicy vodka pasta and applies a pumpkin twist. Think of it like your favorite vodka sauce but sweetened with pumpkin puree and a dash of ground nutmeg.

“My toxic trait is that when it comes September 1st,” Jamie says in her viral TikTok, “I’m already making pumpkin-inspired recipes.” And with a dish that looks like this, we can’t blame her!

How to Make Pumpkin Alla Vodka

This recipe is a straightforward one that’s ideal for busy weeknights. It serves up to four people, so invite some of your fall-obsessed besties over and enjoy!

@everything_delish fall recipes 🤝 pumpkin – you need to try my pumpkin alla vodka recipe! Pumpkin Alla Vodka Serves 4 Ingredients 1/4 cup Vodka 1 tsp nutmeg 1 package pasta 1 cup pumpkin puree 2 tbsp olive oil 1 garlic clove, minced 1 tsp chili flakes 1 cup heavy cream or milk 1 cup parmesan cheese 2 tbsp tomato paste 1 white onion, diced salt & pepper #fallrecipe #pumpkinallavodka #pastadish #pumpkinpasta #fallcooking #seasonalrecipe #fallflavors #pumpkinrecipe #italianrecipe #comfortfood #homemadepasta #fallvibes #foodvideo #cookingtutorial #tiktokrecipe #easyrecipe #deliciousdishes #foodporn #foodlover #foodvideo #pumpkinseason #fallfavorites #tiktokchef #foodgasm #foodinspiration #pumpkinspice #italianfood #pasta ♬ Boogie Shoes – KC & The Sunshine Band

Ingredients

• 1 package penne pasta (or other tubular pasta shape)
• 2 tablespoons olive oil
• 1 white onion, diced
• 1 garlic clove, minced
• 1 teaspoon chili flakes
• 2 tablespoons tomato paste
• 1/4 cup vodka
• 1 cup pumpkin puree
• 1 cup heavy cream or milk
• 1 teaspoon nutmeg
• Salt and pepper, to taste
• 1 cup Parmesan cheese

Directions

Step 1: Prepare pasta

First, the star of the recipe—the pasta. Fill a large pot with water (and don’t forget to salt the pasta water!), bring it to a boil, add pasta and cook until al dente. Strain while saving a cup of the leftover pasta water, and put the pasta to the side.

Step 2: Create the pumpkin sauce

Now, the sauce. While the pasta cooks, add olive oil, diced white onion, garlic and chili flakes to a large skillet on medium heat. Saute until the onion is glassy and tender. Then, add in the tomato paste and stir thoroughly. The result should be an orange mash that sticks together.

Next up, pour in the 1/4 cup of vodka and let it sizzle before introducing that pumpkin puree in. The pumpkin puree “makes the pasta sauce so creamy and nutty,” Jamie explains. Mix and pour in that milk or heavy cream. Stir around until a thick orange sauce comes together.

Step 3: Stir in the pasta

Sprinkle in some salt, pepper and nutmeg to your liking. From there, you can add in the cooked pasta and pour in that extra pasta water before thoroughly mixing around in the sauce.

Step 4: Sprinkle Parmesan cheese and serve

Remove from the stove, place in a pasta bowl and sprinkle some Parmesan cheese on top. Add any of your favorite fall spices for good measure. Voila, you’ve got a pasta that will have you set for the season.

The post This Viral Pumpkin alla Vodka Is Genius—Here’s How You Can Make It appeared first on Taste of Home.

Pumpkin seeds, also called pepitas, are a healthy snack found inside whole pumpkins. The seeds have a dark green color and are surrounded by a yellowish-white shell.

If you’ve ever carved a pumpkin, you may have wondered, “Can you eat pumpkin seed shells?” After doing all the work of carving and scooping out the stringy guts, the last thing you want to do is shell dozens of pumpkin seeds.

Fortunately, you don’t have to. Pumpkin seed shells are safe to eat, so you can enjoy them as a crunchy snack.

Can you eat the shell of a pumpkin seed?

Yes, you can eat the shell of a pumpkin seed. The shells add a nice crunch to this nutritious snack. They’re also loaded with fiber. Pumpkin seeds with shells pack twice the fiber content of those that have already been shelled.

To prepare pumpkin seeds in their shells, start by carving a whole pumpkin. Once you scoop out the stringy flesh, place it in a colander and rinse under cold water. Remove the flesh with your hands and pat the seeds dry with a clean paper towel.

Try to avoid store-bought pumpkin seeds, as they’re usually loaded with extra sodium.

Should you eat pumpkin seed shells?

For most of us, pumpkin seeds in their shells are a great, healthy snack option. Pumpkin seed shells are rich in fiber, which aids in digestion and can lower cholesterol. They’re also high in vitamins and minerals like zinc, magnesium, copper and iron.

Unfortunately, pumpkin seed shells aren’t for everyone. It’s best to avoid them if you have inflammatory bowel disease (IBD) like Crohn’s disease or ulcerative colitis. High-fiber seeds like pumpkin seeds can increase inflammation in the intestines and make these conditions worse. They can also lead to diarrhea, stomach pain and bloating.

Are pumpkin seeds better shelled or unshelled?

Now that you’ve grabbed your keys and are headed to the nearest pumpkin patch, it’s time to decide how to use your seeds. Fortunately, there are so many ways to love pumpkin seeds.

The quickest way is to roast pumpkin seeds. Once you’ve separated your pumpkin seeds from the flesh, keep them in their shells. Toss the seeds in a little olive oil, salt and pepper and roast them at 250°F for 45 minutes. To pump up the flavor, add other seasonings like Worcestershire sauce, garlic, paprika or even coffee.

If you prefer your pumpkin seeds without the shell, try using them as a topping for oatmeal, salad or a quinoa bowl. Embrace all the fall flavors with a few roasted seeds sprinkled over our Roasted Pumpkin Salad with Orange Dressing.

The post Can You Eat Pumpkin Seed Shells? appeared first on Taste of Home.

Fall is right around the corner. In other words—it’s pumpkin season!

You know fall would be incomplete without the highly anticipated return of pumpkin products. Cough, cough, the iconic Starbucks Pumpkin Spice Latte and Pumpkin Cream Cold Brew. The two are must-order drinks from the Starbucks fall menu.

If you’re not in the mood to run to Starbucks, or want to whip up your own fall cheer, it’s never a bad idea to pull out a cardigan and make a fall drink. Especially one that tastes like Starbucks magic. That’s where this copycat Starbucks Pumpkin Cream Cold Brew recipe has you covered.

How to Make a Copycat Starbucks Pumpkin Cream Cold Brew

This copycat Starbucks recipe is courtesy of creator Alexandra Reynolds, who posts on TikTok as @alexandra_reynoldss. Currently, her Starbies TikTok recipe video has over 500,000 views. Here’s how you can indulge in a cup—tall, grande or venti—of Alexandra’s copycat Starbucks pumpkin treat!

@alexandra_reynoldss This recipe is TOO good. Making this on repeat ALL FALL LONG. Who’s ready for PSL szn?! Note: I used coconut sugar instead of brown sugar for a healthier option and it is 🤌🏻🤌🏻 but recipe calls for brown sugar! #pumpkincream #pumpkincreamcoldfoam #pumpkincreamcoldbrew #psl #pslszn #pslseason #pumpkinspice #icedcoffee #icedcoffeerecipe #fall #fallinspo #fallaesthetic #augtober ♬ original sound – All Hallows’ eve 🎃

Ingredients

• 1 cup 35% heavy whipping cream—Alexandra says the whipping cream must be 35% so it’s thick enough to sit on top of the coffee without sinking to the bottom of the glass
• 3 tablespoons pumpkin puree
• 1 tablespoon brown sugar or coconut sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• Ice cubes
• Cold brew

Alexandra uses this Stok cold brew in her video. For more recommendations, check out the results of our cold brew coffee taste test.

Directions

Step 1: Make the pumpkin cream

Combine the heavy whipping cream, pumpkin puree, sugar, pumpkin pie spice and vanilla extract in a Mason jar. Use a milk frother—if you don’t have one, we recommend this milk frother—to mix those ingredients into a smooth pumpkin cream.

Store the cream in the Mason jar with an air-tight lid in the refrigerator. You won’t need it all for this recipe.

Step 2: Prep your cold brew

Grab a glass and fill it with ice cubes and cold brew. Make sure you leave enough room in the glass for the pumpkin cream to fit comfortably on top.

Step 3: Finish the drink

Grab that pumpkin cream from the fridge and pour it gently onto the cold brew. It should rest nicely on top of the cold brew without sinking to the bottom. Sprinkle some pumpkin pie spice on top of the of the pumpkin cream.

Finally, your pumpkin cream cold brew is ready to transport you into the magic of a Starbucks-inspired fall!

Next Up: See what’s on the secret menu at Starbucks this fall.

The post You Can Make a Starbucks Pumpkin Cream Cold Brew at Home—Here’s How appeared first on Taste of Home.

Many quick breads fit the bill, but my favorite is pumpkin bread. The winter squash is the ideal cake filling: It’s super moist, full of flavor and naturally sweet. This gluten-free pumpkin bread recipe, which reminds me of the Starbucks pumpkin bread, is perfectly tender and delicious.

Gluten-Free Pumpkin Bread Ingredients

• Gluten-free flour mix: The simplest option is to use a store-bought all-purpose gluten-free flour blend, or try making a homemade gluten-free flour mix.
• Specialty gluten-free flour (optional): Unlike classic yeast breads, quick breads are flexible! If you have a wide selection of gluten-free flours in your pantry, go ahead and experiment. Consider swapping a half-cup of the all-purpose mix with a flavorful whole grain flour like buckwheat or teff.
• Xantham gum: This ingredient acts as a binder to give structure to gluten-free breads. If your flour mix already includes a binding agent (like xantham gum or guar gum), you may omit it.
• Canned pumpkin: Though it seems like a shortcut, it’s best to use canned pumpkin. The consistency of flavor, texture and moisture simply can’t be beat.

Gluten-Free Pumpkin Bread Recipe

This tender, perfectly spiced bread was created by Community Cook Cathy Orban from Chandler, Arizona. The loaf yields 16 servings.

Ingredients

• 1-3/4 cups gluten-free all-purpose baking flour
• 1-1/2 teaspoons ground cinnamon
• 1-1/4 teaspoons xanthan gum
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 large eggs, room temperature
• 1 cup canned pumpkin
• 1 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 1/3 cup water

Directions

Step 1: Sift dry ingredients

Preheat your oven to 375°F. In a large bowl, sift together flour, cinnamon, xanthan gum, baking soda and salt.

Step 2: Mix wet ingredients

In a separate bowl, stir together the eggs, pumpkin, sugars, oil and water.

Editor’s Tip: Forgot to let your eggs come to room temperature before baking? Set them (uncracked) in a bowl of hot water for a few minutes before using.

Step 3: Combine wet and dry ingredients

Pour the pumpkin mixture into the bowl of dry ingredients. Mix until the batter is a uniform color and no pockets of flour mix remain. Don’t worry about overmixing: Gluten-containing quick breads can get tough if overmixed, but gluten-free quick breads like this pumpkin bread will not.

Step 4: Bake

Transfer the batter into a 9×5-inch loaf pan. Smooth the top with a spatula.

Bake 60-75 minutes, until a toothpick inserted in the center of the bread comes out clean. To prevent overbrowning, cover with foil halfway through.

Let the pumpkin bread cool in the pan for 10 minutes before removing to a wire rack to cool completely.

How to Store Gluten-Free Pumpkin Bread

Store leftover pumpkin bread, tightly wrapped, at room temperature for two or three days. Gluten-free baked goods tend to get stale more quickly than their gluten-containing counterparts, so if you know you can’t eat your bread soon, consider freezing leftovers. Freeze the entire bread or individual slices, tightly wrapped, for up to two months.

Gluten-Free Pumpkin Bread Tips

Can you use pumpkin pie filling to make gluten-free pumpkin bread?

Pumpkin pie filling is cooked, mashed pumpkin with sweeteners and spices added. Technically, you could use it in the pumpkin bread, but the result will be very sweet unless you reduce the amount of sugar in the recipe, which would impact the final texture of the bake. We recommend saving the filling for a pumpkin pie and sticking with plain canned pumpkin in this recipe.

How do you measure gluten-free flour?

Gluten-free flour should be measured like traditional flour: Lightly fill a measuring scoop, then level off the top with a knife. Don’t overpack the measuring cup.

What are the best mix-ins for gluten-free pumpkin bread?

It’s easy to add extra flavors or texture to a quick bread recipe like this gluten-free pumpkin bread. Chocolate chips, coconut flakes, chopped pecans or other nuts, raisins or chopped dried fruits would all work well.

Why should the ingredients be at room temperature?

Room-temperature baking ingredients mix together well, resulting in a well-blended batter that holds the proper amount of air. Cold ingredients tend to clump, curdle or lump, resulting in an unevenly mixed batter that won’t have as pleasing a texture when baked.

How do I make dairy-free, gluten-free pumpkin bread?

This pumpkin bread recipe is aready dairy-free! To make a vegan version, consider replacing the eggs with a flax egg, or try our vegan pumpkin bread recipe.

More Gluten-Free Baking Recipes We Love

1 / 30

Gluten-Free Banana Bread A foolproof recipe for beginning gluten-free bakers, GF banana bread is quick to mix and has all the cozy, comforting flavor of traditional banana bread. Since quick breads don't need the robust structure gluten provides, most translate extremely well to gluten-free baking—and might even be more tender. Go to Recipe

Gluten-Free Chocolate Chip Cookies A perennial favorite homemade treat, these gluten-free chocolate chip cookies are perfectly chewy and ready to dip. For this recipe, we recommend one of our favorite store-bought gluten-free flour blends, Bob's Red Mill 1-to-1 Flour, though other blends will still work. Go to Recipe

Gluten-Free Red Velvet Cake Who says a gluten-free dessert can't be a showstopper? This GF red velvet cake is chocolate-y, slightly tangy and almost fizzy thanks to a secret ingredient. Naturally, our recipe includes a lick-the-bowl homemade cream cheese frosting, too. Go to Recipe

Gluten-Free Sandwich BreadOur gluten-free bread recipes have chewy crusts, airy crumbs and rich flavor, no gluten required! This gluten-free sandwich bread is a good one to learn, as it's perfect for a tasty sandwich, sturdy enough to make grilled cheese and delightful toasted with butter. Don't skip the xanthan gum or gelatin in the recipe, as they contribute crucial structure to the bread.

Go to Recipe

Gluten-Free Oatmeal Cookies Packed with whole grains and lightly sweet, these gluten-free oatmeal cookies make a passably healthy snack as well as a tasty dessert. Thanks to the addition of oats as well as flour, they're just as chewy as traditional oatmeal cookies. Make sure to use gluten-free oats for this recipe, as they're grown, harvested and processed differently from gluten-containing grains to ensure that they're safe. Go to Recipe

Best Gluten-Free Chocolate CakeWant a towering, bold cake with a light crumb and full-on chocolate flavor? Make this gluten-free chocolate cake. Both cocoa powder and espresso make for a decadent flavor, while chia and flax seeds add enough moisture that no one will notice the cake is a vegan dessert, too. Chocolate lovers can even stir in chocolate chips.

Go to Recipe

Gluten-Free Vanilla CupcakesPerfect for birthday parties or any special occasion, gluten-free vanilla cupcakes are festive and fun to make. Add a dash of food coloring to the frosting for extra decoration, or top with sprinkles. This recipe works well with a homemade gluten-free flour mix or a store-bought one.

Go to Recipe

Gluten-Free Blueberry Muffins You can't beat a fresh-from-the-oven blueberry muffin, and no one will be able to tell these are gluten-free. If you have leftovers, you'll be happy to know these muffins freeze well. Just pop in the microwave to reheat. Your future self will thank you! Go to Recipe

Gluten-Free Cornbread A simple pan of cornbread makes the best accompaniment to a cozy stew or soup. Although cornmeal is naturally gluten-free, many recipes do contain a bit of wheat flour for a softer, more cake-like texture. Our gluten-free recipe is just as good, sans gluten. Go to Recipe

Gluten-Free Pumpkin Pie With a creamy, spiced custard filling and tender crust, this gluten-free pumpkin pie will stand proudly on any Thanksgiving dessert table. The crust includes a scoop of almond flour, which is both tasty and rich in oils, contributing to a tender crumb. Go to Recipe

Gluten-Free Shortbread Cookies Think shortbread cookies are too fussy to make gluten-free? This recipe will prove you wrong. It's easy to make and full of rich, buttery flavor, proving that the simplest things are sometimes best. Go to Recipe

Gluten-Free Gingerbread Cookies A cookie jar staple, gluten-free gingerbread cookies are a fun recipe to bake with kids. Our recipe makes a spiced, rich cookie dough that's easy to roll out and cut into your favorite shapes. We include several decorating ideas, too. Go to Recipe

Gluten-Free Peanut Butter BlondiesThese chewy blondie bar cookies nod to peanut butter chocolate chip cookies, only they're easy to slice and perfect to pack in a lunch or picnic. This recipe is also dairy-free and diabetic-friendly, making it ideal for people with multiple food sensitivities.

Go to Recipe

Gluten-Free SnowballsA favorite holiday cookie, snowballs are a tender butter cookie dotted with nuts and dunked in fluffy powdered sugar. Thanks to the use of two starches and light confectioners' sugar, they almost melt in your mouth. These cookies are a nice one to try if you don't want to buy special flours, as they only call for pantry staples.

Go to Recipe

Gluten-Free BiscuitsGluten-free comfort food is definitely possible! These biscuits are made with buttermilk, just like most wheat-based recipes, so their flavor is comfortingly familiar. Serve them with your favorite stew or soup.

Go to Recipe

Gluten-Free Pumpkin Bread A rich and cozy fall baking recipe, gluten-free pumpkin bread is quick to mix. The extra-moist bread also keeps well at room temperature for a few days, so you can enjoy it for breakfast all week. Go to Recipe

Gluten-Free Sugar CookiesWhile many gluten-free recipes are converted from traditional recipes, this recipe diverges from typical sugar cookies. It uses applesauce to add both moisture and sweetness, and adds almond extract and lemon zest to round out the flavors. Learn how to make gluten-free lemon cake.

Go to Recipe

SoccaA traditional Mediterranean flatbread, socca is actually made with chickpea flour (aka besan), making it naturally gluten-free. Like cornbread, it's a great dinner side dish but also tasty enjoyed on its own, warm from the oven.

Go to Recipe

Cauliflower Pizza CrustAs gluten-free eating becomes more common, your local pizzeria might offer a crust made with an unusual ingredient: cauliflower! The healthy vegetable makes a sturdy crust with a warm, savory flavor. It's easy to make homemade, too.

Go to Recipe

Gluten-Free Peanut Butter Kiss CookiesNostalgic for this classic holiday cookie? It's easy to make gluten-free. You might be surprised to see applesauce in the ingredients, but it adds both sweetness and moisture to ensure the cookies stay fresh in their tin for days.

Go to Recipe

Flourless Chocolate TorteUltra-indulgent, creamy flourless chocolate cake sometimes tells a fib: Some recipes include a small amount of wheat flour for texture. (If you're dining out, always ask!) Our recipe is entirely flour- and grain-free.

Go to Recipe

Gluten Free Peanut & Chocolate Chip Cheesecake BarsWhat's more decadent than cheesecake? Our gluten-free recipe starts with a no-bake cookie crumb crust. The cream cheese filling is dotted with chocolate chips and topped with a chocolate-peanut butter drizzle.

Go to Recipe

Gluten-Free Pumpkin Cookies One of our favorite pumpkin recipes, these gluten-free pumpkin cookies are super tender and flavorful. They're sturdy enough to pack for a potluck or school lunch. We use canned pumpkin for the most reliable flavor and texture. Go to Recipe

Mocha-Walnut MacaronsDid you know that macarons are naturally gluten-free? Whipped egg whites and ground nuts make a light, melt-y batter. The French recipe has a reputation for fussiness, but really, these are simple enough for a practiced home baker to make.

Go to Recipe

Gluten-Free Chocolate Crinkle CookiesThese cookies take inspiration from dense, rich European winter cookies. The heartiness of the recipe makes them easy to make gluten-free, and they keep well, too. The powdered sugar-coated exterior cracks in a pleasant, crisp way when baking.

Go to Recipe

Gluten-Free Sweet Potato MuffinsPerfect for breakfast or snacking, these muffins are flavored with real sweet potato, making them extra moist. A cinnamon-sugar topping raises the bar.

Go to Recipe

Gluten-Free Almond CrispiesFlavored with cinnamon and maple and flecked with almonds, these cookies are delicious when the weather turns cool. Thanks to whole grain brown rice flour and almond flour, they're a healthier gluten-free cookie, too. Serve them with tea or dunk into milk.

Go to Recipe

Flourless Peanut Butter ThumbprintsSometimes, you don't even need flour to bake! These thumbprint cookies couldn't be simpler. They're reminiscent of a classic peanut butter blossom, but they include a secret ingredient: Nutella!

Go to Recipe

Cheesy Cauliflower BreadsticksA delightful grain-free recipe, this super savory bake is made with a cauliflower crust. It's also a healthy alternative to pizza that might get your kids eating veggies.

Go to Recipe

Gluten- and Dairy-Free Cinnamon Raisin BreadAnother dairy-free and gluten-free recipe, this cinnamon raisin bread tastes remarkably similar to its traditional flour-filled counterpart. A heavy dose of raisins and a cinnamon-sugar topping make this a favorite breakfast treat, even for fussy eaters.

Go to Recipe

Up Next: How to Make a Gluten-Free Pie Crust

The post How to Make Gluten-Free Pumpkin Bread appeared first on Taste of Home.

Even professional cooks testify that canned pumpkin is superior to fresh puree for cooking. But why is that, exactly? To get to the bottom of this puzzling baking best practice, we asked our Test Kitchen experts to weigh in.

First, Is Canned Pumpkin Actually Pumpkin?

Just like the predictable release of PSLs and new Halloween candy, the annual debate about canned pumpkin always emerges. Some folks insist that canned pumpkin is actually some sort of butternut squash and not the real deal (though you can make a delicious pie with butternut squash).

You can squash this debate easily: Check the label. The ingredient list on the most popular brands of canned pumpkin is short and sweet: pumpkin!

So, Why Used Canned Pumpkin Instead of Fresh?

“Using fresh pumpkin sounds appealing until you try it once,” says Maggie Knoebel in our Test Kitchen. This might sound harsh, but hear Maggie out!

Canned Pumpkin Saves Time and Effort

“Making pumpkin puree is time-consuming,” says Maggie.

Making a batch of pumpkin puree from scratch can take an hour or more. You have to clean the pumpkin, remove the seeds (don’t toss ’em—make roasted pumpkin seeds instead), roast or steam the squash, puree it, strain it and let it all cool. That’s a lot of work and time! Get to know if you can eat pumpkin seed shells.

With a can of pumpkin, you just have to pop open the top. It makes these quick and easy pumpkin recipes so simple.

Canned Pumpkin Delivers Consistent Results

“Homemade pumpkin puree is consistently inconsistent,” says Catherine Ward in the Test Kitchen. That’s because the amount of water in each pumpkin varies. That means your homemade puree can either yield a perfectly lush pumpkin pie from scratch or one that’s unpleasant and watery.

Because canned pumpkin has the same texture can after can, “you’ll get a consistent result with your recipes every time,” explains Maggie.

Canned Just Tastes Better

When it comes down to pies made with fresh pumpkin versus canned pumpkin, our editors preferred the canned version.

Why? Our pros said that the pie made with canned pumpkin was more flavorful with a perfectly silky texture. Canned pumpkin also tends to have a more vibrant color, which makes all sorts of recipes, including pumpkin bread, look all the more appetizing.

And if the standard can of Libby’s isn’t for you, Maggie says, “our recent Test Kitchen-Preferred pumpkin taste test showed me how many types of puree are out there.”

Canned Pumpkin Is Cost-Effective

Maggie explains that opting for canned pumpkin is often better for your baking budget.

A sugar pie pumpkin (that’s the kind you want to use for cooking—not your standard Jack-O-Lantern pumpkin) will often run you around $5 at the pumpkin patch. Depending on the size of the pumpkin, you may need multiple for the right amount of pumpkin puree for your recipe.

In contrast, a can of pumpkin puree costs about $2 and all the prep work is done for you.

Canned Pumpkin Is Readily Available

Lastly, canned pumpkin is readily available at most grocery stores year-round—perfect for when you get a craving for pumpkin muffins in mid-June. If that sounds like you, be sure to stock up on a few extra cans. Canned pumpkin has a long shelf life, much like these other baking staples.

If you can’t find pumpkin at your grocery store, you can try these canned pumpkin substitutes.

Canned Pumpkin FAQs

Now that you know you should be adding a can or two of pumpkin to your shopping cart, get the answers to a few of your most pressing questions.

• What are canned pumpkin ingredients? Check the label! You’ll find that pumpkin is the only ingredient listed. Pumpkin puree is made by steaming and pureeing squash so there are no added ingredients.
• Is canned pumpkin cooked? Yes, it’s already been cooked via steaming. It’s safe to eat canned pumpkin straight from the can, but it’s infinitely better baked into a pan of pumpkin bars.
• How long is canned pumpkin good for? Unopened, canned pumpkin will last until the expiration date printed on the can. Once opened, leftover pumpkin can be kept in the fridge for up to five days. Use it up with these recipes that call for a partial can.

Open a Can! These Recipes All Start with Canned Pumpkin

1 / 84

Pumpkin Bread with Maple Syrup GlazeThis luscious pumpkin bread with maple syrup glaze is well worth the occasional splurge. When we first discovered how fantastic it is, I made four loaves on three separate occasions in just over a week! —Jaleen Burkholder, Waterloo, New York

Go to Recipe

Creamy Pumpkin GnocchiWe had homemade gnocchi frequently while growing up. This creamy pumpkin gnocchi recipe was always my favorite. They do require some time to make, but they're worth it! —Shawn Barto, Winter Garden, Florida

Go to Recipe

Bourbon Chocolate Pumpkin LatteI created this by adapting two of my favorite recipes. It's the perfect beverage to warm you up at a special occasion or a weekend breakfast. —Ellen Riley, Murfreesboro, Tennessee

Go to Recipe

Pumpkin and Oat PancakesFor the perfect fall breakfast, these pancakes are perfect. The pumpkin and cinnamon go perfect together.—Nancy Horsburgh, Everett, Ontario

Go to Recipe

Chocolate Mousse Pumpkin PieI combine canned pumpkin with two kinds of chocolate in this fully autumn delight that's perfect for special occasions. —Kathy Peters, Omaha, Nebraska

Go to Recipe

Cheesecake Pumpkin DessertMy family requests this dessert each Thanksgiving. For a change of pace, I sometimes use cinnamon graham crackers instead of plain ones. —Melissa Davis, Clermont, Florida

Go to Recipe

Chocolate-Caramel Pumpkin TorteI'm pretty proud to say this is one of my first experiments in the kitchen that turned out "to-die-for" delicious. The key is to let the cake cool completely before cutting and assembling with the frostings. —Lauren Brennan, Hood River, Oregon

Go to Recipe

Freezer Pumpkin PieThis freezer pumpkin pie is a cool twist on tradition. Gingersnaps and pecans form the delicious baked crust for the pumpkin and ice cream filling. —Vera Reid, Laramie, Wyoming

Go to Recipe

Pecan Pumpkin BiscuitsOur two daughters love munching on these rich pecan-studded biscuits for breakfast. I make dozens and serve them piping-hot with butter and honey. —Connie Bolton, San Antonio, Texas

Go to Recipe

Pumpkin Cheese BallNo one will guess that this make-ahead pumpkin cheese ball has pumpkin in it, but that subtle ingredient lends harvest color and added nutrition. —Linnea Rein, Topeka, Kansas

Go to Recipe

Pumpkin Spice CakeWe sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.—Kathy Rhoads, Circleville, Ohio

Go to Recipe

Pumpkin Doughnut DropsI always have a few special treats handy when the grandchildren visit. These cake doughnuts are one of their favorite snacks. —Beva Staum, Muscoda, Wisconsin

Go to Recipe

Pumpkin CharlotteMy mother-in-law gave me this recipe a while back and I just love it! I make it for my husband and his friends during hunting season and it's a big hit. —Lorelle Edgcomb, Granville, Illinois

Go to Recipe

Pumpkin Whoopie PiesMy kids start begging me for these cakelike sandwich cookies as soon as autumn arrives. I haven't met a person yet who doesn't like these fun treats. —Deb Stuber, Carlisle, Pennsylvania

Go to Recipe

Cream-Filled Pumpkin CupcakesHere's a charming use for pumpkin. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year. —Ali Johnson, Petersburg, Pennsylvania

Go to Recipe

Pumpkin Pie CakeNo one will guess this showstopper dessert with luscious cinnamon frosting starts with a mix! It's a year-round favorite. —Linda Murray, Allenstown, New Hampshire

Go to Recipe

Paul’s Pumpkin Patch PuddingThis recipe originated with Donna Esh, whose husband, John, is the manager at the restaurant my brother Jim and I operate. I reworked it slightly and named it after our dad.—John Smucker, Bird-in-Hand, Pennsylvania

Go to Recipe

Pumpkin Dinner RollsFor a delicious roll at your Thanksgiving dinner table, try this roll. It is a very easy yeast roll recipe and are on the table in no time.—Connie Thomas, Jensen, Utah

Go to Recipe

Chorizo Pumpkin PastaI’m a busy student, and this spicy-sweet pasta makes a perfect quick dinner. —Christine Yang, Syracuse, New York

Go to Recipe

Spiced Pumpkin Warm-UpMake this drink your own! You can add coffee or even alcohol if you want an extra kick. I’ve also chilled this mixture and blended it with vanilla ice cream to make it a pumpkin shake. —Andrea Heyart, Aubrey, Texas

Go to Recipe

Chocolate Chip Pumpkin BreadI love making this bread in the fall. The aroma is mouthwatering, and the chocolate chips add so much to an all-time favorite. —Vicki Raboine, Kansasville, Wisconsin

Go to Recipe

Pretty Pumpkin Cinnamon BunsI make sticky buns and cinnamon rolls quite often because my husband loves them. One day I had some fresh pumpkin on hand and decided to try pumpkin cinnamon buns. We loved the results! —Glenda Joseph, Chambersburg, Pennsylvania

Go to Recipe

Best Curried Pumpkin SoupI whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. —Kimberly Knepper, Euless, Texas

Go to Recipe

Cranberry Walnut Pumpkin BreadThis tasty bread is perfect for a Thanksgiving meal or any time of the year. I plant pumpkins in my garden, and this is one of my favorite ways to use them. —Lydia Fenton Piper, Valatie, New York

Go to Recipe

Pumpkin Pie CustardInstead of pumpkin pie, try this flavorful light holiday dessert. My husband’s aunt shared the recipe after she brought this treat to a family party. —Nancy Zimmerman, Cape May Court House, New Jersey

Go to Recipe

Autumn Harvest Pumpkin PieThis is the best holiday pie I've ever tasted, with apple butter, orange and maple flavors mingling with the pumpkin. I use fresh pumpkin if I have a little extra time. —Stan Strom, Gilbert, Arizona

Go to Recipe

Pumpkin Waffles with Orange Walnut ButterThis is so delicious! Bring a flourish to the breakfast table with these unique and flavorful waffle. —Brandi Davis, Pullman, Washington

Go to Recipe

Sour Cream Pumpkin CakeThe nicely spiced streusel in the center of this cake is a marvelous surprise and complement to the cinnamony pumpkin cake. It's delicious for breakfast or dessert. —Elaine Holmberg, Norfolk, Nebraska

Go to Recipe

Pumpkin Alfredo with ChickenI love pumpkin and my kids love pasta, so this pumpkin Alfredo recipe is a match made in heaven for us. Plus, it's an extra way to get some veggies into their diet. Use dairy-free or gluten-free ingredients if needed. —Courtney Stultz, Weir, Kansas

Go to Recipe

Spiced Pumpkin TiramisuI added pumpkin and subtracted some of the coffee flavor in a tiramisu I developed for a special holiday dinner. A new Christmas tradition was born! —Heather Clary, Downingtown, Pennsylvania

Go to Recipe

Pumpkin ShakesThis wonderfully rich dessert has a terrific pumpkin flavor that definitely feels like fall. Sprinkle some nutmeg on top if you like. —Melissa Jelinek, Apple Valley, Minnesota

Go to Recipe

Pumpkin Ice Cream PieAlthough it looks like you fussed, this pretty layered pie is easy to assemble with convenient canned pumpkin, store-bought candy bars and a prepared crust. This make-ahead dessert is delicious any time of year. —Suzanne McKinley, Lyons, Georgia

Go to Recipe

Pumpkin Egg BraidI developed this bread to celebrate our two favorite holidays, Thanksgiving and Hanukkah. Try it with flavored butters, and use leftovers for French toast or sandwiches. —Sara Mellas, Hartford, Connecticut

Go to Recipe

Pumpkin Pie-Spiced GranolaMy husband says this granola with pumpkin and spices tastes like a bite of real pumpkin pie, and it’s a whole lot quicker to make. —Sarah Ozimek, Oconomowoc, Wisconsin

Go to Recipe

Pumpkin Streusel CupcakesA delicious crumb filling becomes the center of attention inside these yummy confections that taste like pumpkin bread. —Donna Gish, Blue Springs, Missouri

Go to Recipe

Pumpkin Sloppy JoesWhen my oldest granddaughter gave me eight of the 50 pumpkins she grew in her backyard, I didn't know how I'd use them all up! Then I remembered this recipe from a dear friend—I'm glad I tried it. I froze some of the pumpkin to use in this and other recipes, and also froze some of the sloppy joe mixture to enjoy later.—Eleanor McReynolds, Scott City, Kansas

Go to Recipe

Moist Pumpkin SconesAfter trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor. —Amy McCavour, Gresham, Oregon

Go to Recipe

Marbled Pumpkin CheesecakeA gingersnap crust pairs well with the pumpkin and cream cheese filling. —Judy Shatzer, Upper Strasburg, Pennsylvania

Go to Recipe

Chocolate Chip Pumpkin MuffinsHere’s a recipe that your readers will love! It’s simple, yet filling and delicious. —Jennifer Jackson, Charlottesville, Virginia

Go to Recipe

Caramel Pumpkin DipServed with vanilla wafers, graham cracker sticks or even apple slices, this cool, creamy dip from our home economists makes a special autumn snack.—Taste of Home Test Kitchen

Go to Recipe

Creamy Pumpkin HummusI love to serve this pumpkin hummus with sliced apples, pears and pita chips. Top it with toasted pumpkin seeds, a drizzle of pumpkin oil and even fried sage leaves. —James Schend, Dairy Freed

Go to Recipe

Pumpkin-Apple Muffins with Streusel ToppingMy mother always made these tasty muffins whenever our family got together at her house. Now they’re a family favorite at my house, and my in-laws love them, too! —Carolyn Riley, Carlisle, Pennsylvania

Go to Recipe

Autumn Harvest Mashed PotatoesI first made these scrumptious potatoes as a surprise for my daughter during her freshman year of college. Canned pumpkin and a medley of root vegetables take ordinary mashed potatoes to extraordinary. —Susan Sutphin, Sevierville, Tennessee

Go to Recipe

Walnut Pumpkin Cake RollThis is one of my family's favorite dessert recipes, especially for holiday gatherings. —Mary Gecha, Center Rutland, Vermont

Go to Recipe

Pumpkin Mousse in a PumpkinRich and creamy, this mousse is a real showstopper when served in a hollowed-out pumpkin. The presentation is sure to impress. —Taste of Home Cooking School

Go to Recipe

Frosted Pumpkin DoughnutsOur three children grew pumpkins to sell. During harvest, it was time to make these scrumptious doughnuts. The orange frosting is super. —Connie Simon, Reed City, Michigan

Go to Recipe

Gingerbread-Pumpkin Cheesecake BarsA party favorite of ours is gingersnaps and pumpkin dip. I combined those flavors for a wonderful cross between gingerbread bar cookies and cheesecake. —Kathleen Rhodebeck, Penacook, New Hampshire

Go to Recipe

Buttermilk Pumpkin WafflesMy girlfriend loves pumpkin, so I enjoy making these fluffy pumpkin waffles for her on cool Sunday mornings. —Charles Insler, Silver Spring, Maryland

Go to Recipe

Pumpkin FudgeI look forward to the taste of pumpkin every Thanksgiving. This easy pumpkin fudge recipe lets me do that and everyone loves it.—Marlene Fudge, Rushville, Indiana

Go to Recipe

Nutty Pumpkin BisqueHearty and comforting pumpkin soup is the perfect starter to a holiday meal or the star performer of an autumn luncheon. The pumpkin seeds and toasted pecans create a wonderful depth of flavor. This soup can be served immediately or made a day in advance and then reheated. —Lauri Knox, Pine, Colorado

Go to Recipe

Pumpkin Pecan Frozen YogurtI always keep fat-free frozen yogurt on hand. By combining it with just four other ingredients, I can quickly whip up this great-tasting treat.—Anne Smithson, Cary, North Carolina

Go to Recipe

Cheese & Pumpkin-Filled ManicottiOur family adores autumn and anything to do with pumpkins! This warm, comforting recipe is so easy to put together on a cool fall weeknight. When I have time, I make homemade ravioli and tortellini using this same filling. It also works well in stuffed shells. —Mandy Howison, Renfrew, Pennsylvania

Go to Recipe

Pumpkin Milk ShakesMy son loved this festive milkshake growing up—it's nicely spiced and tastes like pumpkin pie. I like cutting off both ends of a licorice twist and serving it as a straw.—Joan Hallford, North Richland Hills, Texas

Go to Recipe

Cranberry Pumpkin MuffinsTart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. —Sue Ross, Casa Grande, Arizona

Go to Recipe

Pumpkin BreadI keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. —Joyce Jackson, Bridgetown, Nova Scotia

Go to Recipe

If you’re looking for a healthier dessert, then try this homemade gluten-free pumpkin bread recipe.

Pumpkin Cranberry Bread PuddingSavor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! —Judith Bucciarelli, Johnson, New York

Go to Recipe

Layered Pumpkin Cheesecake BarsEnjoy this holiday dessert without worrying about calories. Plus it is so luscious that no one will guess that it is light! —Jean Ecos, Hartland, Wisconsin

Go to Recipe

Fluffy Pumpkin PancakesThese pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! —Mindy Bauknecht, Two Rivers, Wisconsin

Go to Recipe

Pumpkin Pie DipI came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It's also great served with sliced pears and apples, or as a spread on zucchini bread. —Laurie LaClair, North Richland Hills, Texas

Go to Recipe

Pumpkin Scones with Berry ButterThese delightful scones are perfect on a cold winter day with a steaming hot cup of coffee. They also make a wonderful hostess gift arranged in a basket. —Judy Wilson, Sun City West, Arizona

Go to Recipe

Easy Pumpkin PiePumpkin pie does not have to be difficult to make. This easy Thanksgiving dessert recipe has a wonderful taste and will be a hit at your holiday meal. —Marty Rummel, Trout Lake, Washington

Go to Recipe

Crunchy au Gratin PotatoesWith its golden, crunchy topping and gooey, cheesy interior, this comforting spin on a classic side dish is brimming with robust flavors. Horseradish and nutmeg add that extra-special touch.—Janice Elder, Charlotte, North Carolina

Go to Recipe

Pumpkin-Lentil SoupI was really craving a hot delicious soup—something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. —Amy Blom, Marietta, Georgia

Go to Recipe

Butterscotch Pumpkin PuffsYummy things come in these little pudding-rich "packages." The puffs can be made and frozen in advance, then filled before serving for a timesaving dessert. —Michelle Smith, Running Springs, California

Go to Recipe

Pasta Squiggles with Pumpkin SauceMy family loves this spiral pasta in a tasty pumpkin sauce. Make it for Halloween and call it Creepy-Crawly Noodles! —Lily Julow, Lawrenceville, Georgia

Go to Recipe

Pumpkin-Citrus Tube CakeI was determined to make a healthier version of this pumpkin- and spice-laden cake. Judging by the compliments, it worked. Even a picky 4-year-old eater asked for more.—Krista Frank, Rhododendron, Oregon

Go to Recipe

Upside-Down Pumpkin Pecan TartsThese treats are a great twist on pumpkin pie, and can be prepared a day ahead. You'll love the flaky phyllo combined with the rich pumpkin filling. —Darlene Buerger, Peoria, Arizona

Go to Recipe

Pumpkin CheesecakeWhen I was young we produced several ingredients for this pumpkin cheesecake on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. —Evonne Wurmnest, Normal, Illinois

Go to Recipe

Overnight Pumpkin French Toast CasseroleRecipes that don't tie me to the kitchen—that’s what I’m all about. I make this luscious dish the night before breakfast or brunch with guests. —Patricia Harmon, Baden, Pennsylvania

Go to Recipe

Pumpkin QuesoI like serving this pumpkin queso with veggie chips like sweet potato or kale, but it's also great with good old tortilla chips. It can be made with vegetable stock and gluten-free flour if you have dietary restrictions. —Darla Andrews, Schertz, Texas

Go to Recipe

Pumpkin Snack CakeThe crunchy, sweet topping makes this simple pumpkin snack cake taste extra special. If you prefer a sweeter cake, omit the topping and spread with your favorite frosting instead. —Steven Schend, Grand Rapids, Michigan

Go to Recipe

Spicy Chicken Pumpkin PizzaThink pizza and pumpkin can’t go together? This chicken pumpkin pizza will change your mind. The sweetness of the pumpkin paired with the spice of the chipotle peppers makes for a delicious, balanced sauce. I love that this recipe incorporates healthy ingredients in a fun, family-friendly way. —Julie Peterson, Crofton, Maryland

Go to Recipe

Pumpkin Gingersnap ParfaitsEnjoy these lovely, light parfaits as an unforgettable finale to your holiday feast. The spiced rum adds a fun new flavor to the mix. —Lorri Hazen, Twin Falls, Idaho

Go to Recipe

Spicy Pumpkin FrittersMy husband is a lifelong veggie hater, but he tried these deep-fried pumpkin bites and fell in love. Serve them with chipotle mayo or ranch dressing. —Trisha Kruse, Eagle, Idaho

Go to Recipe

Praline Pumpkin TorteHomemade pralines, big poufs of whipped cream and spiced cake make this torte decadent to the last bite. It's perfect for an autumn day. —Esther Sinn, Princeton, Illinois

Go to Recipe

Savory Zucchini Bread PuddingI have been serving this dish for years and always receive compliments on it. If you don't have day-old bread in your pantry, simply slice fresh bread and bake it at 300° for 10 minutes. —Mary Ann Dell, Phoenixville, Pennsylvania

Go to Recipe

Iced Pumpkin CookiesMy 2-year-old son, Joshua, especially likes testing—or should I say consuming—these chunky cookies! —Johna Nilson, Vista, California

Go to Recipe

Pumpkin Knot RollsThese rolls are the lightest, most delicious ones I've ever tasted—and everyone else seems to agree. The pumpkin gives them mild flavor, moist texture and a pretty golden color. At our house, it wouldn't be the holidays without them. —Dianna Shimizu, Issaquah, Washington

Go to Recipe

Pumpkin Creme BruleeI've never met a creme brulee that I didn't love! I'm not a big pumpkin fan, but this is fantastic. —Tamara Leonard Merritt, Raleigh, North Carolina

Go to Recipe

Pumpkin Pie SmoothieI wanted pumpkin pie for breakfast but without the effort. This smoothie delivers that wonderful pumpkin-cinnamon combo. Dress it up with a little whipped cream and a sprinkle of granola on top. —Alisa Christensen, Rancho Santa Margarita, California

Go to Recipe

Pumpkin Spice MuffinsNothing beats these quick muffins for irresistible, homemade pumpkin pie flavor. Serve them with any meal or as a satisfying snack. —Michel Karkula, Chandler, Arizona

Go to Recipe

Pumpkin FruitcakeI make this fruity cake many times between Thanksgiving and Christmas. The dense cake has wonderful pumpkin flavor and is flecked with pecans, dates, raisins and cherries. —Janet Hradsky, Three Rivers, Michigan

Go to Recipe

Pumpkin Cream of WheatThis autumn-inspired breakfast tastes like pumpkin pie—without the guilt! Double the recipe if you feel like sharing. —Amy Bashtovoi, Sidney, Nebraska

Go to Recipe

Pumpkin Pan RollsServe these spicy-sweet pumpkin rolls for dinner—or at any time of day–and get ready to hear a chorus of yums in your kitchen! —Linnea Rein, Topeka, Kansas

Go to Recipe

The post Why It’s Better to Use Canned Pumpkin for Fall Baking appeared first on Taste of Home.

Pumpkin Pie Ice Cream with Salted Caramel Sauce

Truthfully, I want those cozy flavors of Thanksgiving throughout the year. This ice cream has just the right balance of spices, and no matter when you make it, you’ll find yourself surrounded in the warmth and love that pumpkin pie has to offer. —Angie Stewart, Memphis, Tennessee

Go to Recipe

The post Our Absolute Best Pumpkin Recipes appeared first on Taste of Home.

Adding a packet of pumpkin spice pudding to cookies makes them incredibly soft and chewy. It brings plenty of pumpkin and warm spice flavor to the mix, without creating a cakey cookie like typical pumpkin cookie recipes do. Make these flavorful pumpkin pudding cookies as-is, or add semisweet or white chocolate chips to dress them up even more.

Pumpkin Pudding Cookies Recipe

This recipe makes 14 cookies. Chilling the dough is key to creating the ideal soft, chewy texture for these cookies. Rolling the dough in the spiced sugar mixture enhances the pumpkin spice flavor.

Ingredients

• 1 stick unsalted butter, softened
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 egg
• 1/2 teaspoon pure vanilla extract
• 1 (3.4-ounce) box instant pumpkin spice pudding
• 1 cup flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Spiced sugar topping:

• 1/4 cup white sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon clove

Directions

Step 1: Cream the butter and sugars

In a mixing bowl, cream the butter and sugars until light and fluffy. Mix in the egg, vanilla extract and dry pudding mix.

Step 2: Finish the dough and chill

Mix in the flour, baking soda and salt to finish until just combined. Chill the dough in the fridge for 45 minutes.

Step 3: Roll and bake

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a small bowl, combine the sugar, cinnamon, nutmeg and clove. Scoop tablespoon-sized pieces of dough and roll them into balls. Roll each in the spiced sugar mixture and place on the baking sheet.

Bake the cookies for 10 minutes. Remove the cookies from the oven and use the bottom of a small measuring cup to gently smooth the tops. Sprinkle with additional spiced sugar. Allow the cookies to begin cooling on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling completely.

How to Store Pumpkin Pudding Cookies

Want to keep cookies on hand for when a pumpkin spice craving strikes? These pumpkin pudding cookies can be stored in an airtight container. They’ll stay nice and soft at room temperature for 3 days.

To keep them even longer, store the cookies in an airtight container or put them in a plastic zip-close bag. Store in the freezer for up to two months.

Treats for People Who Love Pumpkin Spice

1 / 35

Pumpkin Bars Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! —Brenda Keller, Andalusia, Alabama Get Recipe Craving even more pumpkin? Try out these store-bought pumpkin spice products.

Frosted Pumpkin DoughnutsOur three children grew pumpkins to sell. During harvest, it was time to make these scrumptious doughnuts. The orange frosting is super. —Connie Simon, Reed City, Michigan

Go to Recipe

Pumpkin Cupcakes with Spiced FrostingMy aunt makes the most delicious pumpkin pies for Thanksgiving. But my kids prefer cupcakes for dessert, so I created these for all the youngsters at our holiday table! —Aimee Shugarman, Liberty Township, Ohio

Go to Recipe

Pumpkin Chocolate Chip TassiesThis pumpkin and chocolate cookie has a special feel that makes it perfect for a holiday dessert table. If you don’t have a pastry tip, use a freezer bag to pipe the buttercream into the cookie cup. It works well for me. —Laura Milanowski, Wauwatosa, Wisconsin

Go to Recipe

Iced Pumpkin CookiesMy 2-year-old son, Joshua, especially likes testing—or should I say consuming—these chunky cookies! —Johna Nilson, Vista, California

Go to Recipe

Pumpkin TorteThis beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It is quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. —Trixie Fisher, Piqua, Ohio

Go to Recipe

Pecan Pumpkin Pie PinwheelsThese pie-like cookie spirals are a pretty way to bring pumpkin flavor to dessert any time of the year.—Kathy Yarosh, Apopka, Florida

Go to Recipe

Pumpkin Ice Cream RollThis wonderfully light dessert is our standby at Thanksgiving and Christmas. The hint of pumpkin and the refreshing ice cream make a most delicious after-dinner treat. —Gayle Lewis, Yucaipa, California

Go to Recipe

Pumpkin Swirl BreadThis combination of pumpkin, nuts and dates makes a delicious, golden pumpkin cream cheese bread. The surprise inside—a rich creamy swirl—is like a luscious layer of cheesecake in each slice. —Cindy May, Troy, Michigan

Go to Recipe

Pumpkin Pie Cupcakes with Whipped CreamI combined my two loves, cupcakes and pie, into one amazing treat. These pumpkin cupcakes have a piecrust bottom and a snow white topping. —Julie Herrera-Lemler, Rochester, Minnesota

Go to Recipe

Purple-Ribbon Pumpkin CakeI belong to a Christmas village collectors' club and we all bring a potluck dish to our monthy meetings. The cake is always a hit. It's one of my family's favorite Thanksgiving desserts, too, and disappears before the pumpkin pie does. —Debby Powers, Ponte Vedra Beach, Florida

Go to Recipe

Baked Pumpkin PuddingEven after you favorite turkey dinner, you'll find room for this perfect pudding dessert—a treat served hot or cold. Mildly spiced, it will leave you sweetly satisfied, but not overly full, assures Gerri Saylor from Graniteville, South Carolina.

Go to Recipe

Pumpkin Cookies with Penuche FrostingThese caramel-frosted pumpkin cookies are as much a part of our holiday as mistletoe and carols! They are a great way to use our home-canned pumpkin. —Priscilla Anderson, Salt Lake City, Utah

Go to Recipe

Pumpkin Cheesecake with Sour Cream FrostingInstead of a traditional pie, I like to surprise holiday guests with a silky cheesecake. Make it a day ahead and let it chill overnight. It's one less thing you'll have to make on the big day. —Dorothy Smith, El Dorado, Arkansas

Go to Recipe

Pumpkin Spice CupcakesI make these flavorful pumpkin cupcakes each Halloween, but they're wonderful year-round. —Amber Butzer, Gladstone, Oregon

Go to Recipe

Spiced Pumpkin TiramisuI added pumpkin and subtracted some of the coffee flavor in a tiramisu I developed for a special holiday dinner. A new Christmas tradition was born! —Heather Clary, Downingtown, Pennsylvania

Go to Recipe

Autumn Pumpkin CupcakesThese little pumpkin cupcakes are capped with cream cheese frosting and drizzled with a homemade salted caramel sauce. I like to make the caramel sauce in advance and keep it in the fridge till dessert. —Wendy Rusch, Trego, Wisconsin

Go to Recipe

Layered Pumpkin DessertPretty layers of cheesecake and pumpkin star in this prize-winning torte. Not too heavy, it's especially nice with a big holiday meal. There's never a morsel left!—Ruth Ann Stelfox, Raymond, Alberta

Go to Recipe

Pumpkin Cheesecake PieIf you’re looking for a classic autumn dessert, try this pumpkiny cheesecake pie. It’s a winner at potlucks and on the Thanksgiving table. The gingersnap crust forms a spicy-sweet foundation. —Sharon Crockett, La Palma, California

Go to Recipe

Pumpkin CheesecakeWhen I was young we produced several ingredients for this pumpkin cheesecake on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. —Evonne Wurmnest, Normal, Illinois

Go to Recipe

Sweet Potato Mini CakesWhenever I make these cute desserts, I think of my grandmother. She always used extra sweet potatoes from her garden in pies, breads and cakes and added black walnuts from her trees for good measure. —Joyce Larson, New Market, Iowa

Go to Recipe

Pumpkin Cake with Whipped Cinnamon FrostingMy mom made this for me, and one bite can completely take me back to my childhood. You can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add raisins. —Melissa Pelkey Hass, Waleska, Georgia

Go to Recipe

Honey-Date Pumpkin CookiesJust in time for harvest, here are some delicious drop cookies, plump with dates, pumpkins and nuts. The old-fashioned cream cheese frosting will remind you of Grandma’s kitchen.—Eunice Stoen, Decorah, IA

Go to Recipe

Pumpkin Spice Cupcakes with Cream Cheese FrostingI discovered this wonderful pumpkin cupcake recipe and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. —Debbie Wiggins, Longmont, Colorado

Go to Recipe

Pumpkin CheesecakeWhen I was young we produced several ingredients for this pumpkin cheesecake on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. —Evonne Wurmnest, Normal, Illinois

Go to Recipe

Pecan Pumpkin DessertI always make this treat for Thanksgiving. A friend gave me the recipe, and I've since shared it with many others. —Sue Williams, Mount Holly, North Carolina

Go to Recipe

Pumpkin Cookies with Cream Cheese FrostingThese easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. —Lisa Chernetsky, Luzerne, Pennsylvania

Go to Recipe

Pumpkin Pie CupcakesMy family always asks for these cupcakes once fall starts. We just love the flavors of cinnamon and cloves—the shining stars in this dessert. —Melissa Story, Trego, Wisconsin

Go to Recipe

Pumpkin Chip Cream PieThis creamy pie is perfect for any autumn celebration. A store-bought graham cracker crust makes it such a cinch to whip up. —Maria Regakis, Somerville, Massachusetts

Go to Recipe

Pumpkin CharlotteMy mother-in-law gave me this recipe a while back and I just love it! I make it for my husband and his friends during hunting season and it's a big hit. —Lorelle Edgcomb, Granville, Illinois

Go to Recipe

Pumpkin Shortbread DessertMy family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. —Edie DeSpain, Logan, Utah

Go to Recipe

Pumpkin Bars with Browned Butter FrostingIt wouldn't be fall without pumpkin bars, and I think everyone has a favorite version. I based this recipe on one of my grandmother's, so sweet memories are baked into every batch. —Mary Wilhelm, Sparta, Wisconsin

Go to Recipe

Pumpkin Spice CookiesThese big, soft spice cookies created by our staff have a sweet frosting that makes them an extra-special treat. Enjoy! —Taste of Home Test Kitchen

Go to Recipe

Praline Pumpkin TorteHomemade pralines, big poufs of whipped cream and spiced cake make this torte decadent to the last bite. It's perfect for an autumn day. —Esther Sinn, Princeton, Illinois

Go to Recipe

The post How to Make Pumpkin Pudding Cookies appeared first on Taste of Home.

Confession: For years, I threw away the seeds after carving pumpkins. Roasting them just didn’t seem worth the trouble—why mess with all that stringy, slimy pumpkin flesh?

Then a few years ago, after learning more about food waste and vowing to make the most of every ingredient, I decided not to toss the seeds. Instead, I learned how to roast pumpkin seeds and realized that crispy, baked pumpkin seeds are super easy to make! Their nutty flavor was so addictive, they didn’t even make it to the pantry. My family gobbled them up, risking burned fingers, straight from the sheet tray.

The best part is, pumpkin seeds are good for you. They’re high in protein and fiber, and they’re a good source of minerals like zinc and iron. You can even cook with pumpkin seed oil. So the next time you make jack-o’-lanterns, save the insides and follow our Test Kitchen’s step-by-step guide for how to roast pumpkin seeds.

Roasted Pumpkin Seeds Recipe

Here’s how to easily roast pumpkin seeds. Trust us—these toasted seeds aren’t going to last long! This roasted pumpkin seeds recipe makes 2 cups.

Ingredients

• 2 cups fresh pumpkin seeds, or whatever you scoop from 1 pumpkin
• 3 tablespoons butter, melted, or an equal amount of your favorite cooking oil
• 1 teaspoon salt or other seasonings
• 1 teaspoon Worcestershire sauce, optional

Directions

Step 1: Preheat the oven

Preheat the oven to 250°F. Line a large sheet pan with aluminum foil and lightly grease it with butter or oil. This reduces cleanup later—trust us on this!

Test Kitchen Tip: Preheating your oven will help the pumpkin seeds cook evenly. The result: perfectly roasted, crispy pumpkin seeds.

Step 2: Scoop out the seeds

Most of us are pretty familiar with this part from a lifetime of pumpkin carving. Using a sharp, sturdy knife, cut around the top of the pumpkin and remove the “lid.” Using a large spoon, scrape the sides of the pumpkin to remove the seeds and pulp. Place everything—pulp and all—in a large bowl.

Step 3: Separate the gunk from the pumpkin seeds

You might be wondering, “Do you have to clean pumpkin seeds before roasting?” The answer is yes. I used to dread handling that slimy, stringy pumpkin flesh, but it’s actually much easier than I thought. Just use your fingertips to pull the seeds free. Leave the large pieces of pumpkin pulp in the bowl as you transfer the seeds to a colander. They’ll still look pretty goopy—don’t worry.

The fibrous strands can be challenging to remove, but we have a trick for that: Rinse the seeds in the colander under cold running water. The water will loosen the strands and make it easier to pull them off.

Test Kitchen Tip: Don’t worry if you have some pumpkin pulp clinging to the seeds. It’s really hard to remove every last bit! During testing, we found that extra strands didn’t make a huge difference once the seeds were roasted. But leaving all the gunk on prevents the seeds from getting nice and toasted.

Step 4: Rinse and drain

Once you’ve removed most of the pulpy pieces, it’s time to get the seeds ready for seasoning. Some people swear by boiling or soaking the seeds in salt water to make them extra crispy after baking, but we didn’t find that this extra step made much of a difference. Simply rinse the seeds under cold running water and pat them dry with a towel.

Test Kitchen Tip: Patting the seeds dry is an important step. Excess water can create steam in the oven, which prevents the seeds from crisping. The seasonings we use in the next step also adhere better to dry seeds.

Step 5: Season the pumpkin seeds

It’s time to season! We like salt and Worcestershire sauce, but you can also use pumpkin spice seasoning, or just sprinkle with salt and pepper. Or, try one of these other roasted pumpkin seed variations:

• Spicy pumpkin seeds: For those craving a little added heat, these spicy pumpkin seeds will get the job done.
• Garlic pumpkin seeds: Toss these seeds in a snack mix for the ultimate combination of flavors.
• Mocha pumpkin seeds: These pumpkin seeds are covered in baking cocoa and coffee granules for a sweet little treat.

Whichever flavor profile you choose, combine the seasonings with the butter or oil in a small bowl. Then drizzle the mixture over the dry seeds in a medium-sized bowl. Stir to make sure each seed is coated.

Step 6: Bake the pumpkin seeds, stirring occasionally

Now we’re ready to bake! Spread the seeds evenly in a single layer on your prepared baking sheet. Bake for 45 minutes, making sure to stir and toss the seeds occasionally.

Test Kitchen Tip: Most ovens have hot spots, which can lead to burnt seeds. Our experts found that stirring the seeds from time to time promotes even browning.

Step 7: Finish baking pumpkin seeds on higher heat

Cooking in a 250° oven helps the pumpkin seeds cook evenly inside and out, so they don’t burn before they’re cooked through. But we won’t settle for evenly cooked seeds—we want crispy seeds!

The solution: Increase the oven temperature to 325° after the first 45 minutes. Then continue baking the seeds for about 5 more minutes, or until they’re lightly browned and dry.

Step 8: Serve, store and enjoy!

You can serve the seeds warm (I always risk singed fingertips to snatch a snack right off the sheet pan), or you can let them cool and enjoy at room temperature. If you’re storing them for later use, set the pan on a cooling rack until the seeds are fully cooled, then place in an airtight container.

This recipe yields approximately 2 cups of seeds, so you’ll have enough to snack on and use in some fun recipes. The nutty flavor makes pumpkin seeds a great substitute for nuts in this pumpkin pie-spiced granola. They also make an excellent salad topping—try them in this apple walnut salad.

Roasted Pumpkin Seed Tips

Should pumpkin seeds be soaked before I roast them?

Some people soak pumpkin seeds before roasting them—they say it helps make the seeds extra crispy. But our Test Kitchen found that soaking the seeds didn’t make much of a difference when it came to crispiness. If you do soak your seeds, though, be sure to dry them thoroughly before roasting. Otherwise, the water could steam in the oven, causing the seeds to be chewy instead of crispy.

Do roasted pumpkin seeds go bad?

Like other types of nuts and seeds, roasted pumpkin seeds can go rancid. Store cooked pumpkin seeds in an airtight container for up to 2 weeks. You can also freeze them for up to 3 months, but they might not be as crispy as they were before freezing.

If you carve pumpkins but don’t want to roast the seeds right away, rinse them to remove the pulp and refrigerate in an airtight container. Roast within 2 to 3 days. You can also freeze raw pumpkin seeds—just wash them to remove the pulp, then allow them to dry completely before freezing in an airtight container.

Why are my roasted pumpkin seeds chewy?

There are several reasons why roasted pumpkin seeds may be chewy. For proper preparation, you’ll want to make sure there isn’t too much pulp still attached to the seeds before baking them. It’s also vital that they’re plenty dry after rinsing off the pulp.

Once it’s time to bake, make sure the seeds aren’t too crowded on the pan. Spread them evenly and in a single layer on the baking sheet. Next, make sure they’re baked at a high enough temperature. For best results, you’ll want to roast them at 250° for 45 minutes and then at 325° for 5 minutes or until the seeds are golden brown.

Which pumpkins have the best seeds for roasting?

You can roast the seeds from any kind of pumpkin. Some people prefer pumpkin seeds that have thin outer shells or no hulls at all. Styrian and Kakai pumpkins are typically grown for their hull-less seeds, which are better known as pepitas. However, these pumpkin varieties may be hard to find. You can also roast the seeds from other types of winter squash, like butternut and acorn.

How do you eat pumpkin seeds?

You can eat the outer shell of pumpkin seeds and many people do. But if you prefer hull-less pumpkin seeds, you can remove the hulls or stick to pepitas.

There are dozens of ways to use pumpkin seeds, whether you snack on them straight from the sheet pan, toss them on salads or add them to granola. You can also try sprinkling them on a bowl of butternut squash soup or whipping up a batch of this pumpkin seed toffee.

Taste of Home Senior Food Editor Peggy Woodward, RDN, and former Taste of Home Associate Digital Editor Teddy Nykiel contributed to this article.

The post How to Roast Pumpkin Seeds, Step by Step appeared first on Taste of Home.