18 Irresistible Pumpkin Puree Recipes to Spice Up Your Fall Cooking

I love this time of year – in fact, I think it’s probably my favorite. I love the crisp mornings, the crunchy leaves and in particular, I love all the different tastes and smells we experience in the Autumn. Pumpkins are synonymous with fall and Halloween but as well as being great for creating spooky Halloween decorations, there are so many different recipes we can enjoy with pumpkin too. I’ve tried out lots of different recipes over the years, some with more success than others! I’ve put together 18 of the best pumpkin puree recipes I’ve tried and tested and love – I hope you’ll love them too!

Why You’ll Love These Pumpkin Puree Recipes

• Versatile and Delicious: These recipes range from sweet to savory, ensuring there’s something for everyone.
• Seasonal Favorites: Perfect for celebrating the flavors of fall with fresh, comforting ingredients.
• Nutrient-Rich: Pumpkin puree is packed with vitamins, fiber, and antioxidants, making these dishes as healthy as they are tasty.
• Easy to Make: Many of the recipes are beginner-friendly, with simple steps and minimal prep time.
• Crowd-Pleasers: Ideal for family gatherings, holiday feasts, or cozy nights in, these recipes are sure to impress.
• Creative Twists: Discover new and exciting ways to use pumpkin puree beyond the traditional pie.
• Budget-Friendly: Most ingredients are affordable and easily accessible, making these recipes economical.
• Comfort Food: Warm and hearty, these dishes are perfect for cooler weather and bringing a sense of comfort.

Make sure you also take a look at my Bonfire Night recipes for more seasonable food inspiration.

18 Delicious Pumpkin Puree Recipes

1. Pumpkin Puree Pancakes

These fluffy pumpkin puree pancakes are perfect for a cozy autumn breakfast. The warm spices and pumpkin flavor make them a delightful treat.

Servings: 4

Ingredients:

• 1 cup pumpkin puree
• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup milk
• 1 egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
2. In another bowl, mix the pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
4. Heat a griddle or non-stick skillet over medium heat and lightly grease it.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
6. Serve warm with maple syrup, butter, or your favorite toppings.

2. Pumpkin Puree Soup

This creamy pumpkin puree soup is a comforting dish that showcases the rich flavor of pumpkin. It’s perfect for a chilly day and easy to prepare.

Servings: 6

Ingredients:

• 4 cups pumpkin puree
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley or chives for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the ground cumin, coriander, and nutmeg, and cook for another minute until fragrant.
3. Add the pumpkin puree and broth to the pot, stirring to combine. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
4. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree it.
5. Stir in the heavy cream and season with salt and pepper to taste. Heat through but do not boil.
6. Serve hot, garnished with fresh parsley or chives if desired.

3. Pumpkin Puree Muffins

These moist and flavorful pumpkin puree muffins are a wonderful treat for breakfast or a snack. They are easy to make and can be enjoyed by the whole family.

Servings: 12 muffins

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

4. Pumpkin Puree Risotto

This creamy pumpkin puree risotto is a comforting and elegant dish perfect for a cozy dinner. The pumpkin adds a rich and velvety texture to the risotto.

Servings: 4

Ingredients:

• 1 cup pumpkin puree
• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 1/2 cup dry white wine (optional)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh sage leaves for garnish (optional)

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.
3. Pour in the white wine (if using) and cook until it is mostly absorbed by the rice.
4. Begin adding the warmed broth, one ladleful at a time, stirring frequently. Wait until the broth is mostly absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
5. Stir in the pumpkin puree and cook for another 2-3 minutes until heated through.
6. Remove the risotto from the heat and stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh sage leaves if desired.

5. Pumpkin Puree Smoothie

This pumpkin puree smoothie is a nutritious and delicious way to start your day. It’s packed with vitamins and has a wonderful fall flavor.

Servings: 2

Ingredients:

• 1 cup pumpkin puree
• 1 banana
• 1 cup almond milk (or any milk of your choice)
• 1/2 cup Greek yogurt
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon vanilla extract
• Ice cubes (optional)

Instructions:

1. In a blender, combine the pumpkin puree, banana, almond milk, Greek yogurt, maple syrup, cinnamon, nutmeg, ginger, and vanilla extract.
2. Blend until smooth and creamy. If you prefer a thicker smoothie, add a few ice cubes and blend again.
3. Pour into glasses and serve immediately.

6. Pumpkin Puree Pasta Sauce

This creamy pumpkin puree pasta sauce is a delightful twist on traditional pasta sauces. It’s rich, flavorful, and perfect for a fall dinner.

Servings: 4

Ingredients:

• 1 cup pumpkin puree
• 12 ounces pasta (such as penne or fettuccine)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon ground sage
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley and parmesan for garnish (optional)

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
3. Stir in the pumpkin puree, heavy cream, ground sage, and nutmeg. Cook over medium heat, stirring frequently, until the sauce is heated through and slightly thickened, about 5-7 minutes.
4. Add the grated Parmesan cheese and stir until melted and well combined. Season with salt and pepper to taste.
5. Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
6. Serve hot, garnished with fresh parsley and parmesan if desired.

7. Pumpkin Puree Hummus

This pumpkin puree hummus is a delightful twist on the traditional hummus. It’s creamy, flavorful, and perfect as a dip or spread.

Servings: 6

Ingredients:

• 1 cup pumpkin puree
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon ground paprika
• Salt and pepper to taste
• Pumpkin seeds and a drizzle of olive oil for garnish (optional)

Instructions:

1. In a food processor, combine the pumpkin puree, chickpeas, tahini, garlic, olive oil, lemon juice, cumin, and paprika.
2. Blend until smooth and creamy. If the hummus is too thick, add a tablespoon of water at a time until the desired consistency is reached.
3. Season with salt and pepper to taste.
4. Transfer the hummus to a serving bowl and garnish with pumpkin seeds and a drizzle of olive oil if desired.
5. Serve with pita bread, crackers, or fresh vegetables.

8. Pumpkin Puree Bread

This pumpkin puree bread is moist, flavorful, and perfect for autumn. It’s great for breakfast or as a snack with a cup of coffee.

Servings: 1 loaf (about 8-10 slices)

Ingredients:

• 1 cup pumpkin puree
• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. In another bowl, mix the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

9. Pumpkin Puree Chili

This pumpkin puree chili is a hearty and nutritious dish that combines the flavors of fall with a classic comfort food. It’s perfect for a chilly evening.

Servings: 6

Ingredients:

• 1 cup pumpkin puree
• 1 pound ground beef or turkey
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup beef or vegetable broth
• Shredded cheese, sour cream, and chopped green onions for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the ground beef or turkey and cook until browned, breaking it up with a spoon as it cooks.
3. Stir in the chili powder, cumin, smoked paprika, and cinnamon, and cook for another minute until fragrant.
4. Add the pumpkin puree, black beans, kidney beans, diced tomatoes, and broth. Stir to combine.
5. Bring the chili to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with shredded cheese, sour cream, and chopped green onions if desired.

10. Pumpkin Puree Cheesecake

This pumpkin puree cheesecake is a creamy and decadent dessert that combines the rich flavors of pumpkin and spices with a smooth cheesecake base. Perfect for special occasions or holiday gatherings.

Servings: 8-10

Ingredients:

• 1 cup pumpkin puree
• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Whipped cream for topping (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
3. In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and brown sugar, and beat until light and fluffy.
4. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Mix until well combined.
5. Pour the cheesecake batter over the crust in the springform pan.
6. Bake for 60-70 minutes, or until the center is set and the edges are lightly browned.
7. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
8. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
9. Serve chilled, topped with whipped cream if desired.

11. Pumpkin Puree Curry

This pumpkin puree curry is a flavorful and aromatic dish that combines the sweetness of pumpkin with the warmth of spices. It’s a hearty and satisfying meal perfect for any night of the week.

Servings: 4

Ingredients:

• 1 cup pumpkin puree
• 1 can (15 ounces) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons olive oil
• 2 cups vegetable broth
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 cup diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until softened, about 5 minutes.
2. Stir in the curry powder, turmeric, cumin, coriander, and cayenne pepper (if using). Cook for another minute until fragrant.
3. Add the pumpkin puree, coconut milk, vegetable broth, chickpeas, and diced tomatoes. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired, over cooked rice or with naan.

12. Pumpkin Puree Ice Cream

This pumpkin puree ice cream is a creamy and spiced frozen treat that captures the essence of fall. It’s perfect for those who love pumpkin-flavored desserts.

Servings: 6

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and brown sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in about 1 cup of the hot cream mixture to temper the eggs.
3. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
4. Remove the saucepan from the heat and stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Mix until well combined.
5. Pour the mixture through a fine-mesh sieve into a clean bowl. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
6. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to a container and freeze for at least 2 hours before serving.

13. Pumpkin Puree Smoothie Bowl

This pumpkin puree smoothie bowl is a nutritious and vibrant breakfast option. It’s packed with vitamins and perfect for starting your day on a healthy note.

Servings: 2

Ingredients:

• 1 cup pumpkin puree
• 1 banana, frozen
• 1/2 cup Greek yogurt
• 1/2 cup almond milk (or any milk of your choice)
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon vanilla extract
• Toppings: granola, sliced bananas, chia seeds, pumpkin seeds, coconut flakes, etc.

Instructions:

1. In a blender, combine the pumpkin puree, frozen banana, Greek yogurt, almond milk, maple syrup, cinnamon, nutmeg, ginger, and vanilla extract.
2. Blend until smooth and creamy.
3. Pour the smoothie into bowls.
4. Add your favorite toppings such as granola, sliced bananas, chia seeds, pumpkin seeds, and coconut flakes.
5. Serve immediately and enjoy!

14. Pumpkin Puree Mac and Cheese

This pumpkin puree mac and cheese is a creamy and comforting dish that adds a nutritious twist to the classic comfort food. The pumpkin puree blends perfectly with the cheese, creating a rich and velvety sauce.

Servings: 4

Ingredients:

• 1 cup pumpkin puree
• 8 ounces elbow macaroni or your favorite pasta
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 1/2 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground mustard
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until the mixture is smooth and bubbly.
3. Gradually whisk in the milk and heavy cream, and cook, stirring constantly, until the sauce thickens, about 5 minutes.
4. Stir in the ground mustard, nutmeg, salt, and pepper.
5. Add the pumpkin puree and shredded cheddar cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked pasta to the sauce and toss to coat evenly.
7. Serve hot, garnished with fresh parsley if desired.

15. Pumpkin Puree Oatmeal

This pumpkin puree oatmeal is a warm and hearty breakfast that brings the flavors of fall to your morning routine. It’s easy to make and incredibly satisfying.

Servings: 2

Ingredients:

• 1 cup pumpkin puree
• 1 cup old-fashioned rolled oats
• 2 cups milk (or any milk of your choice)
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Pinch of salt
• Toppings: chopped nuts, dried cranberries, sliced bananas, a drizzle of maple syrup, etc.

Instructions:

1. In a medium saucepan, combine the rolled oats, milk, pumpkin puree, maple syrup, cinnamon, nutmeg, ginger, cloves, and a pinch of salt.
2. Bring the mixture to a boil over medium heat, then reduce the heat and simmer, stirring occasionally, until the oats are tender and the oatmeal is thickened, about 5-7 minutes.
3. Divide the oatmeal between two bowls.
4. Add your favorite toppings such as chopped nuts, dried cranberries, sliced bananas, and a drizzle of maple syrup.
5. Serve warm and enjoy!

16. Pumpkin Puree Scones

These pumpkin puree scones are tender and flavorful, perfect for a cozy breakfast or afternoon tea. They’re lightly spiced and pair wonderfully with a cup of coffee or tea.

Servings: 8 scones

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 6 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup pumpkin puree
• 1/3 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3. Add the cold butter pieces and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
6. Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick. Cut the dough into 8 wedges and place them on the prepared baking sheet.
7. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the scones to cool slightly before serving.

17. Pumpkin Puree Quesadillas

These pumpkin puree quesadillas are a savory and cheesy twist on a classic dish. The pumpkin adds a creamy texture and subtle sweetness that pairs perfectly with the melted cheese.

Servings: 4

Ingredients:

• 1 cup pumpkin puree
• 8 flour tortillas
• 2 cups shredded cheese (such as cheddar or Monterey Jack)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground chili powder
• Salt and pepper to taste
• 2 tablespoons butter
• Optional toppings: sour cream, salsa, guacamole, chopped cilantro

Instructions:

1. In a small bowl, mix the pumpkin puree with the ground cumin, chili powder, salt, and pepper.
2. Spread the pumpkin mixture evenly over 4 of the tortillas. Sprinkle the shredded cheese evenly over the pumpkin mixture.
3. Top with the remaining tortillas to form quesadillas.
4. In a large skillet, melt 1/2 tablespoon of butter over medium heat. Place one quesadilla in the skillet and cook until the bottom is golden brown and the cheese is melted, about 2-3 minutes per side. Repeat with the remaining quesadillas, adding more butter as needed.
5. Cut the quesadillas into wedges and serve hot with optional toppings.

18. Pumpkin Puree Energy Bites

These pumpkin puree energy bites are a healthy and delicious snack that’s perfect for on-the-go. They’re packed with nutrients and have a wonderful pumpkin spice flavor.

Servings: 12 bites

Ingredients:

• 1 cup old-fashioned rolled oats
• 1/2 cup pumpkin puree
• 1/4 cup almond butter or peanut butter
• 1/4 cup honey or maple syrup
• 1/4 cup ground flaxseed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 cup mini chocolate chips or dried cranberries (optional)

Instructions:

1. In a large bowl, combine the rolled oats, pumpkin puree, almond butter, honey, ground flaxseed, cinnamon, nutmeg, ginger, and cloves. Mix until well combined.
2. If using, fold in the mini chocolate chips or dried cranberries.
3. Cover the bowl and refrigerate for at least 30 minutes to make the mixture easier to handle.
4. Once chilled, roll the mixture into 1-inch balls.
5. Store the energy bites in an airtight container in the refrigerator for up to a week.

Let me know which recipes you try out and which ones you think are the best! I hope you enjoy trying out these pumpkin puree recipes!