Trick or treat! A pumpkin recipe for every day in October, including some that might surprise you.
Row 1, left to right:
Pumpkin challah from The Jew and the Carrot
Pumpkin cheesecake with white ginger chocolate from A Farm Girl Dabbles
Pumpkin pie with maple crumb topping from Kids Cooking
Pumpkin cookie cake from Hello Moye
Soft frosted pumpkin spice cookies from The Baker Chick
Row 2, left to right:
Chocolate chip pumpkin bars from Cook Woman Food
Rice cooker pumpkin sage risotto from Le Delicieux
Pumpkin ice cream from The Baker Chick
Roasted pumpkin with shallots and sage from Martha Stewart
Pumpkin butterscotch cake from Culinary Concoctions by Peabody
Row 3, left to right:
Pumpkin spice cake with cream cheese frosting from Family Bites
Pumpkin polenta pumpkins from My Recipes
Pumpkin crunch cake from The Picky Apple
Pumpkin garlic knots from Handle the Heat
Row 4, left to right:
Baked pumpkin oatmeal from Cooking with My Kid
Pumpkin whoopie pies with maple cream cheese frosting from Brown Eyed Baker
Pumpkin Snickerdoodles from A Bitchin Kitchen
Pumpkin spice cashew cheese dip from Lunch Box Bunch
Brown butter pumpkin cake with honey cinnamon frosting from Redeeming the Table
Row 5, left to right:
Homemade pumpkin spice latte from Confections of a Foodie Bride
BPA-free pumpkin pie from Mother Nature Network
Pumpkin cookies from Delicious
Baked pumpkin donuts from Sweetened with Honey
Pumpkin cupcakes with salted caramel buttercream from Made in Melissa’s Kitchen
Pumpkin pie cupcakes from Une-deux Senses
Pumpkin cookies with cream cheese icing from House of Hepworths
Pumpkin cinnamon rolls with caramel from The Girl Who Ate Everything
Pumpkin hummus from Naturally Ella
Arabian squash cheese casserole from Mollie Katzen
Adzuki bean pumpkin casserole from Scandi Foodie
With all these pumpkin recipes, you’ll probably have plenty of pumpkin seeds. Why not roast them? Pumpkin seeds are delicious and nutritious roasted, and they will give your home a wonderful fall smell.
Roasted Pumpkin Seeds
Olive or other oil
1 teaspoon cinnamon, ½ teaspoon allspice, ¼ teaspoon cloves
Preheat oven to 275.
Rinse pumpkin seeds and remove any pulp.
Dry on paper towels.
Brush a cookie sheet with oil.
Place seeds on the cookie sheet in a single layer and sprinkle with salt or cinnamon, ginger and allspice mix.
Bake for approx. 20 minutes or until roasted, checking and stirring them after 10 minutes.
This recipe is from FED UP WITH FRENZY: Slow Parenting in a Fast-Moving World, which contains many other recipes and fun ways to enjoy all the seasons.