Archive for the ‘All Things Pumpkin’ Category

Pumpkin Dip

***Mix following ingredients together***


1 container of cool whip

1 can of pumpkin

1 box vanilla pudding

pumpkin spice or cinnamon for garnish




Crockpot Pumpkin Chicken Chili

1 can (14 ounce) diced tomatoes

1 can (14 ounce) pumpkin puree

2 cups chicken broth

1 large onion, diced
5 T. minced garlic
1 T. chile powder
1 tsp. ground cumin
1 heaping tsp. dried oregano, crushed between fingertips
1 tsp. sea or kosher salt
1/4 teaspoon black pepper
1-2 chipotle peppers in adobo sauce, seeds removed, minced, optional
1 + 1/2 pounds chicken breasts or cutlets, skin and visible fat removed
1 heaping cup dried chickpeas or 2 cans (14 ounces) chickpeas, rinsed and drained
1 cup corn kernels, if frozen, thawed
2 T. fresh or dried cilantro, chopped
sour cream, shredded cheddar, guacamole/avocado, green onions and/or tortilla chips, for serving

1.  To a 4 or 5 quart crockpot add tomatoes, chicken broth and pumpkin. Whisk until well combined; add onion, garlic, chile powder, cumin, oregano, salt, pepper and chipotles; combine well. Add chicken, chickpeas and corn. Cook 4-5 hours on high or 6-8 on low.

2.  When ready to serve remove chicken and chop into bite-size pieces or shred with two forks. Add back to pot, stir in cilantro and serve with sour cream, shredded cheddar, green onions, guacamole and/or tortilla chips.

Pumpkin Cinnamom Rolls with Pumpkin Spice Glaze (Healthy Version)


2 1/4 teaspoons of dry active yeast

1/4 cup warm water (not hot or boiling)

3 cups all-purpose flour, divided

1/2 cup Pumpkin Puree

1/2 cup low-fat milk

1/4 cup I can’t believe it’s not butter, melted (you can use regular butter as well)

1 T. granulated sugar

1 1/4 tsp. salt

1/4 tsp. ground nutmeg

Cooking spray

3 T. sugar

3 T. brown sugar

2 T. all-purpose flour

2 tsp. ground cinnamon

3 T. chilled I can’t believe it’s not butter or regular butter, cut into small pieces




3/4 cup sifted powdered sugar

1.5 T. hot water

1 tsp. vanilla extract

1/4 tsp. of pumpkin pie spice



1.  To prepare the buns, dissolve yeast in warm water in your Kitchenaid stand mixer or large bowl.  Let this proof for 5 minutes.  If the yeast doesn’t get foamy, throw out and start over.

2.   Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with your mixer, paddle attached at medium speed until smooth.  Then change the paddle for your dough hook and add the additional cup of flour.  Knead until smooth and elastic.  This dough will be sticky, be forewarned.  (If you don’t have a stand mixer, you can knead the dough on a flat surface adding the additional flour slowly.)

3.  Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts, for 45 minutes.

4.  Combine 3 tablespoons sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or use two knives to cut it in.

5.  Punch dough down and roll it into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture to cover.

6.  Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 1-inch slices. Place slices in a baking dish that has been coated with cooking spray.  At this point you can refrigerate overnight or bake right away.

7.  Preheat oven to 375 degrees and bake for 25 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

8.  To prepare the glaze, combine the powdered sugar, 1 tablespoon water, vanilla extract and pumpkin spice mix in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.

Pumpkin Sticky Buns

  • ¼ cup warm water (about 110 degrees)
  • 1 package active dry yeast
  • ⅓ cup warm milk (I used 1%)
  • 1 large egg, beaten
  • ¾ cup pumpkin puree
  • 1 T. melted butter
  • 3 ¼ cups all-purpose flour, divided
  • ½ cup brown sugar
  • 1 tsp. salt
  • ¼ tsp. ground ginger
  • ¼ tsp. nutmeg
  • ⅛ tsp. cloves
  • 1 stick butter, softened
  • ⅔ cup white sugar
  • ½ cup brown sugar
  • 2 tsp. cinnamon
  • ½ tsp. allspice
  • ½ tsp. ginger
  • ¼ tsp. nutmeg
  • ⅛ tsp. cloves
  • ⅓ cup packed brown sugar
  • 3 T. butter
  • 4 teaspoons light corn syrup
  • Cooking spray
  • 2 T. chopped pecans


1.  Begin by adding the yeast into the water in a large bowl. Allow it to rest for 5 minutes then stir to combine.

2.  Add the milk, eggs, pumpkin puree, butter, 1 ¼ cups flour, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves into the yeast mixture. Beat on high for 2 minutes using a hand mixer.

3.  Slowly add the rest of the flour a little at a time until the dough is stiff enough to knead with your hands (you might not need to use it all- I used about 1 ¾ cup extra).

4.  Add to a floured surface, and knead, adding more flour if needed until the dough is smooth and elastic.

5.  Grease a large bowl and place the dough inside. Turn the dough in the bowl until it is coated. Cover the bowl with a towel and let sit until the dough doubles in size, about 1 hour.

6.  In a large bowl, combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg, and cloves. Reserve.

7.  When the dough has risen, place it on a lightly floured work surface and roll it until a 16” x 12” rectangle.

8.  Spread the softened butter over the dough and sprinkle with the sugar mixture. Roll the dough up the long way so that it resembles a pinwheel. Freeze for 20 minutes.

9.  Remove from the freezer and cut the rolled up dough using a sharp knife. You should get 15 slices.

10.  Place the rolls on a greased baking sheet. Cover with a towel and let sit for 45 minutes or until they almost double. At this stage, if you have room in your fridge, you could keep these overnight.

11.  Preheat the oven to 375 degrees and bake the buns until brown around the edges, about 20-30 minutes.

12.  When you have about 5 minutes left on the timer, make the caramel sauce. Combine the brown sugar, butter, and corn syrup in a pan over medium heat. Stir constantly until butter melts. Continue to cook for about 1 minute, until the mixture thickens and smoothes.

13.  Remove from heat and add the chopped pecans, stirring to combine. Drizzle over the sticky buns.

Pumpkin Pie Bites

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature

1/2 cup sugar

1 cup canned pumpkin

3 eggs, divided

1 tsp. vanilla

1 tsp. pumpkin pie spice

Pumpkin-shaped cookie cutter


***Preheat oven to 350 degrees***

1. Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box. Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)

2.  Apply egg whites from one egg to the top edges of each pie.

3.  Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined. Spoon mixture into each pumpkin-shaped pie crust.

4.  Bake for 12-15 minutes. Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

Pumpkin Gooey Butter Cake (from Paula Deen)


1 18 1/4-ounce package yellow cake mix

1 egg

8 T. butter, melted



1 15-ounce can of pumpkin

1 8-ounce package cream cheese, softened

3 eggs

1 tsp. vanilla

8 T. butter, melted

1 16-ounce box powdered sugar

1 tsp. cinnamon

1 tsp. nutmeg

***Preheat oven to 350 degrees***


1.  To make the cake, combine all of the ingredients and mix well.  Pat the mixture into a lightly greased 13×9-inch baking pan.

2.  Prepare filling: In a large bowl, beat the cream cheese and pumpkin until smooth.  Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

3.  Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

4.  Serve with fresh whipped cream.

Pumpkin Pie Pops


1 pkg refrigerated pie crusts

1/2 cup pumpkin puree

8 Tbsp sugar

3 tsp butter, melted

2 tsp beaten egg (crack an egg, beat it, and use 2 tsp–reserve the rest for brushing the pastry)

1/4 tsp vanilla

1/2 tsp pumpkin pie spice

3/4 tsp cinnamon

Dash ginger

Cinnamon sugar

Popsicle sticks


***Preheat oven to 325 degrees***


1.   Line 2 cookie sheets with silicone liners or parchment paper. Set aside.

2. In a large bowl, mix together the pumpkin, sugar, butter, 2 tsp egg, vanilla and spices until blended.

3. Gently roll out a pie crust. Cut pumpkins using a pumpkin shaped cookie cutter. If desired, cut out faces with a small sharp paring knife (be careful!). Make sure you have an equal amount of pumpkins as you’ll need two (back and a front) to form the pop/pockets.

4. Lay a pumpkin down on the prepared baking pan. Top with a teaspoon of mixture in the center, then gently press a popsicle stick into the mixture. Top the mixture with a second pumpkin (if you’re making faces, use those). Carefully press the edges of the pumpkins to seal. Crimp with a fork if desired. Repeat process.

5. If you’re just making pockets, repeat the same process minus the popsicle stick.

6. Very gently brush the pops/packets with the remaining egg, careful not to smear the pumpkin faces. Sprinkle with remaining cinnamon sugar.

7. Bake for approx. 16-19 minutes or until golden. Allow to cool several minutes before serving. They’re best eaten the same day, but store airtight in a paper bag up to 1-2 days if desired.


**Picture from