21 Irresistible Pumpkin Recipes to Spice Up Your Fall Cooking -

As the leaves begin to change and the air turns crisp, there’s one ingredient that truly embodies the essence of fall: pumpkin. Whether you’re a fan of its rich, earthy flavor or simply love the festive spirit it brings to your kitchen, pumpkin is a versatile ingredient that can be used in a wide array of dishes. From hearty soups to decadent desserts, there’s no shortage of ways to incorporate this seasonal favorite into your cooking.

I’ve put together 21 irresistible pumpkin recipes that are sure to spice up your fall culinary adventures. Whether you’re a seasoned chef or a kitchen novice, these recipes are designed to inspire and delight.

Make sure you also take a look at my pumpkin puree recipes.

So grab your apron, stock up on pumpkins, and get ready to explore the delicious possibilities that await. Let’s dive into the world of pumpkin and make this fall the tastiest one yet!

1. Pumpkin Soup

This creamy pumpkin soup is perfect for a cozy autumn evening. It’s rich, flavorful, and easy to make, providing a comforting and hearty meal.

Ingredients:

2 cups pumpkin puree
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
1 teaspoon ground nutmeg
Salt and pepper to taste
2 tablespoons olive oil

Instructions:

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
Add the pumpkin puree and vegetable broth, stirring to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches.
Stir in the heavy cream and ground nutmeg. Season with salt and pepper to taste.
Heat the soup gently until warmed through, but do not let it boil.
Serve hot, garnished with a sprinkle of nutmeg or a dollop of cream if desired.

2. Pumpkin Bread

Pumpkin bread is a moist and flavorful quick bread that’s perfect for breakfast or a snack. The warm spices and pumpkin puree make it a seasonal favorite.

Ingredients:

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 cup pumpkin puree
½ cup vegetable oil
2 large eggs
1 ½ cups granulated sugar
1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
In a large bowl, beat together the pumpkin puree, vegetable oil, eggs, sugar, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

3. Pumpkin Risotto

Pumpkin risotto is a creamy and savory dish that combines the sweetness of pumpkin with the richness of Parmesan cheese. It’s a great way to enjoy pumpkin in a main course.

Ingredients:

1 cup pumpkin puree
1 ½ cups Arborio rice
1 small onion, finely chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth, warmed
½ cup dry white wine
½ cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (optional)

Instructions:

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
Add the Arborio rice to the pan, stirring to coat the rice with the oil and allow it to toast slightly.
Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.
Begin adding the warmed broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more.
After about 15 minutes, stir in the pumpkin puree.
Continue to add the broth and stir until the rice is creamy and tender, about 20-25 minutes in total.
Remove the risotto from the heat and stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.
Serve hot, garnished with chopped fresh parsley if desired.

4. Pumpkin Hummus

Pumpkin hummus is a delightful twist on the traditional Middle Eastern dip. It’s creamy, slightly sweet, and packed with nutrients, making it perfect for a healthy snack or appetizer.

Ingredients:

1 cup pumpkin puree
1 can (15 oz) chickpeas, drained and rinsed
¼ cup tahini
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin
½ teaspoon ground cinnamon
Salt and pepper to taste
Paprika and olive oil for garnish

Instructions:

In a food processor, combine the pumpkin puree, chickpeas, tahini, garlic, olive oil, lemon juice, cumin, and cinnamon.
Blend until smooth, adding a little water if needed to reach your desired consistency.
Season with salt and pepper to taste.
Transfer the hummus to a serving bowl and drizzle with olive oil. Sprinkle with paprika for garnish.
Serve with pita chips, fresh vegetables, or your favorite crackers.

5. Pumpkin and Black Bean Tacos

These pumpkin and black bean tacos are a delicious and nutritious way to enjoy a meatless meal. The combination of pumpkin, black beans, and spices creates a flavorful filling that pairs perfectly with your favorite taco toppings.

Ingredients:

1 cup pumpkin puree
1 can (15 oz) black beans, drained and rinsed
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
Salt and pepper to taste
Corn or flour tortillas
Toppings: diced avocado, chopped cilantro, crumbled feta cheese, lime wedges

Instructions:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
Add the pumpkin puree, black beans, cumin, chili powder, and smoked paprika. Stir to combine and cook for about 5-7 minutes, until heated through.
Season with salt and pepper to taste.
Warm the tortillas in a dry skillet or microwave.
Spoon the pumpkin and black bean mixture onto the tortillas and add your desired toppings.
Serve immediately with lime wedges on the side.

6. Pumpkin Alfredo Pasta

Pumpkin Alfredo pasta is a creamy and comforting dish that combines the richness of Alfredo sauce with the subtle sweetness of pumpkin. It’s a perfect fall-inspired meal that’s sure to impress.

Ingredients:

1 cup pumpkin puree
8 oz fettuccine or pasta of your choice
1 cup heavy cream
½ cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons butter
1 teaspoon ground nutmeg
Salt and pepper to taste
Fresh parsley, chopped (optional)

Instructions:

Cook the pasta according to the package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
Stir in the pumpkin puree, heavy cream, and ground nutmeg. Cook, stirring frequently, until the sauce is heated through and slightly thickened.
Add the grated Parmesan cheese and stir until melted and well combined.
Season with salt and pepper to taste.
Add the cooked pasta to the skillet and toss to coat with the sauce.
Serve hot, garnished with chopped fresh parsley if desired.

7. Pumpkin Curry

Pumpkin curry is a flavorful and aromatic dish that combines the sweetness of pumpkin with the bold spices of curry. It’s a hearty and warming meal that’s perfect for chilly evenings.

Ingredients:

2 cups pumpkin, peeled and cubed
1 can (14 oz) coconut milk
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 can (15 oz) chickpeas, drained and rinsed
1 cup vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Fresh cilantro, chopped (optional)
Cooked rice, for serving

Instructions:

In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and minced ginger, and sauté until they become fragrant and translucent.
Stir in the curry powder, ground turmeric, ground cumin, and ground coriander. Cook for about 1 minute to toast the spices.
Add the cubed pumpkin and chickpeas to the pot, stirring to coat them with the spices.
Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer.
Cover the pot and cook for about 20 minutes, or until the pumpkin is tender.
Season with salt and pepper to taste.
Serve the curry over cooked rice and garnish with chopped fresh cilantro if desired.

8. Pumpkin Pancakes

Pumpkin pancakes are a delicious and seasonal twist on classic pancakes. They are fluffy, flavorful, and perfect for a festive breakfast or brunch.

Ingredients:

1 cup pumpkin puree
1 ½ cups all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
Butter or oil for cooking

Instructions:

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
In another bowl, combine the pumpkin puree, milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour ¼ cup of batter onto the skillet 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.
Serve the pancakes warm with maple syrup, whipped cream, or your favorite toppings.

9. Pumpkin and Sage Risotto Balls (Arancini)

Pumpkin and sage risotto balls, or arancini, are a delicious appetizer or snack. These crispy, golden balls are filled with creamy pumpkin risotto, making them a perfect fall treat.

Ingredients:

2 cups cooked pumpkin risotto (see previous pumpkin risotto recipe)
½ cup grated Parmesan cheese
1 tablespoon chopped fresh sage
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups breadcrumbs
Vegetable oil for frying
Marinara sauce for serving (optional)

Instructions:

In a large bowl, combine the cooked pumpkin risotto, grated Parmesan cheese, and chopped fresh sage. Mix well.
Using your hands, shape the mixture into 1-inch balls.
Place the flour, beaten eggs, and breadcrumbs in three separate shallow bowls.
Roll each risotto ball in the flour, then dip in the beaten eggs, and finally coat in the breadcrumbs.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry the risotto balls in batches until they are golden brown and crispy, about 3-4 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
Serve the arancini warm with marinara sauce for dipping if desired.

10. Pumpkin and Ricotta Stuffed Shells

Pumpkin and ricotta stuffed shells are a delightful twist on traditional stuffed pasta. The creamy pumpkin and ricotta filling, paired with a savory tomato sauce, makes for a comforting and delicious meal.

Ingredients:

1 cup pumpkin puree
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
1 egg
1 teaspoon dried sage
Salt and pepper to taste
20 jumbo pasta shells
2 cups marinara sauce
Fresh basil for garnish (optional)

Instructions:

Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
In a large bowl, combine the pumpkin puree, ricotta cheese, ½ cup of the shredded mozzarella cheese, grated Parmesan cheese, egg, dried sage, salt, and pepper. Mix until well combined.
Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
Stuff each cooked pasta shell with the pumpkin and ricotta mixture and place them in the baking dish.
Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining ½ cup of shredded mozzarella cheese.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil if desired and serve hot.

11. Pumpkin and Sausage Stuffed Peppers

Pumpkin and sausage stuffed peppers are a hearty and flavorful dish that’s perfect for a cozy dinner. The combination of savory sausage, sweet pumpkin, and tender bell peppers creates a satisfying and unique meal.

Ingredients:

4 large bell peppers, tops cut off and seeds removed
1 cup pumpkin puree
½ pound Italian sausage, casings removed
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cooked rice
1 cup shredded mozzarella cheese, divided
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil

Instructions:

Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
Add the Italian sausage to the skillet and cook until browned, breaking it up into small pieces as it cooks.
Stir in the pumpkin puree, cooked rice, dried thyme, salt, and pepper. Cook for an additional 2-3 minutes until well combined.
Remove the skillet from the heat and stir in ½ cup of shredded mozzarella cheese.
Stuff each bell pepper with the pumpkin and sausage mixture and place them in a baking dish.
Sprinkle the remaining ½ cup of shredded mozzarella cheese over the tops of the stuffed peppers.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Serve hot.

12. Pumpkin and Goat Cheese Crostini

Pumpkin and goat cheese crostini are a delightful and elegant appetizer that’s perfect for entertaining. The creamy pumpkin and tangy goat cheese, paired with the crunch of toasted baguette slices, make for a delicious bite-sized treat.

Ingredients:

1 cup pumpkin puree
4 ounces goat cheese, softened
1 baguette, sliced into ½-inch rounds
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon fresh thyme leaves
Salt and pepper to taste
Balsamic glaze for drizzling (optional)

Instructions:

Preheat your oven to 375°F (190°C).
Arrange the baguette slices on a baking sheet and brush both sides with olive oil.
Bake the baguette slices for 10-12 minutes, or until they are golden brown and crispy. Remove from the oven and let cool slightly.
In a small bowl, combine the pumpkin puree, softened goat cheese, honey, fresh thyme leaves, salt, and pepper. Mix until smooth and well combined.
Spread a generous amount of the pumpkin and goat cheese mixture onto each toasted baguette slice.
Arrange the crostini on a serving platter and drizzle with balsamic glaze if desired.
Serve immediately.

13. Pumpkin Gnocchi with Sage Butter Sauce

Pumpkin gnocchi is a delightful twist on the classic Italian potato dumplings. The addition of pumpkin puree adds a subtle sweetness and vibrant color, while the sage butter sauce enhances the flavor with a touch of earthiness.

Ingredients:

1 cup pumpkin puree
1 cup ricotta cheese
1 egg, beaten
1 cup grated Parmesan cheese
2 cups all-purpose flour (plus extra for dusting)
Salt and pepper to taste
1/2 cup unsalted butter
10 fresh sage leaves
Grated Parmesan cheese for serving

Instructions:

In a large bowl, combine the pumpkin puree, ricotta cheese, beaten egg, grated Parmesan cheese, salt, and pepper. Mix until well combined.
Gradually add the flour, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
Turn the dough onto a floured surface and knead lightly. Divide the dough into four portions.
Roll each portion into a long rope about 1/2 inch in diameter. Cut the ropes into 1-inch pieces to form the gnocchi.
Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is browned and the sage leaves are crispy.
Add the cooked gnocchi to the skillet and toss to coat in the sage butter sauce.
Serve immediately, topped with grated Parmesan cheese.

14. Pumpkin Chia Pudding

Pumpkin chia pudding is a healthy and delicious treat that’s perfect for breakfast or dessert. The chia seeds create a tapioca-like texture, while the pumpkin puree and spices add a lovely autumnal flavor.

Ingredients:

1 cup pumpkin puree
2 cups almond milk (or any milk of choice)
1/4 cup chia seeds
2 tablespoons maple syrup
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 and chopped nuts for garnish (optional)

Instructions:

In a large bowl, whisk together the pumpkin puree, almond milk, chia seeds, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and cloves.
Cover the bowl and refrigerate for at least 4 hours or overnight, stirring occasionally to prevent clumping.
Once the pudding has thickened, give it a good stir and divide it into serving bowls.
Garnish with whipped cream and chopped nuts if desired.
Serve chilled.

15. Pumpkin and Spinach Stuffed Chicken Breast

Pumpkin and spinach stuffed chicken breast is a flavorful and elegant dish that’s perfect for a special dinner. The creamy pumpkin and spinach filling adds a delicious twist to the classic stuffed chicken breast.

Ingredients:

4 boneless, skinless chicken breasts
1 cup pumpkin puree
1 cup fresh spinach, chopped
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil

Instructions:

Preheat your oven to 375°F (190°C).
In a medium bowl, combine the pumpkin puree, chopped spinach, ricotta cheese, grated Parmesan cheese, minced garlic, dried thyme, salt, and pepper. Mix until well combined.
Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
Stuff each chicken breast with the pumpkin and spinach mixture, securing with toothpicks if necessary.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the stuffed chicken breasts and sear until golden brown on both sides, about 3-4 minutes per side.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove from the oven and let rest for a few minutes before serving.

16. Pumpkin and Quinoa Salad

This pumpkin and quinoa salad is a nutritious and vibrant dish that’s perfect for a light lunch or a side dish. The combination of roasted pumpkin, fluffy quinoa, and a tangy dressing makes it a delightful and healthy option.

Ingredients:

2 cups pumpkin, peeled and cubed
1 cup quinoa, rinsed
2 cups water
1/4 cup dried cranberries
1/4 cup pumpkin seeds
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
Fresh parsley, chopped (optional)

Instructions:

Preheat your oven to 400°F (200°C).
Toss the cubed pumpkin with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 20-25 minutes, or until tender and golden brown.
While the pumpkin is roasting, cook the quinoa. In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork and let cool.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
In a large bowl, combine the cooked quinoa, roasted pumpkin, dried cranberries, pumpkin seeds, and feta cheese. Drizzle with the dressing and toss to combine.
Garnish with chopped fresh parsley if desired and serve.

17. Pumpkin and Lentil Stew

Pumpkin and lentil stew is a hearty and warming dish that’s perfect for chilly days. The combination of tender pumpkin, protein-rich lentils, and aromatic spices makes it a satisfying and nutritious meal.

Ingredients:

2 cups pumpkin, peeled and cubed
1 cup dried lentils, rinsed
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
1 celery stalk, diced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh cilantro, chopped (optional)

Instructions:

In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are softened.
Stir in the ground cumin, ground coriander, ground turmeric, and smoked paprika. Cook for about 1 minute to toast the spices.
Add the cubed pumpkin, rinsed lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the lentils and pumpkin are tender.
Season with salt and pepper to taste.
Serve the stew hot, garnished with chopped fresh cilantro if desired.

18. Pumpkin and Chocolate Chip Muffins

Pumpkin and chocolate chip muffins are a delicious and seasonal treat that’s perfect for breakfast or a snack. The combination of pumpkin puree and chocolate chips creates a moist and flavorful muffin that’s sure to be a hit.

Ingredients:

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

Instructions:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
In a large bowl, combine the pumpkin puree, vegetable oil, eggs, sugar, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the chocolate chips.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

19. Pumpkin and Shrimp Stir-Fry

Pumpkin and shrimp stir-fry is a quick and flavorful dish that combines the sweetness of pumpkin with the savory taste of shrimp. It’s a delightful and unique meal that’s perfect for a weeknight dinner.

Ingredients:

1 cup pumpkin, peeled and cubed
1 pound shrimp, peeled and deveined
1 red bell pepper, sliced
1 small onion, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
2 tablespoons vegetable oil
1 teaspoon cornstarch mixed with 2 tablespoons water
Salt and pepper to taste
Sesame seeds and green onions for garnish (optional)

Instructions:

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced onion, and sauté until fragrant.
Add the cubed pumpkin and cook for about 5 minutes, or until it starts to soften.
Add the sliced red bell pepper and shrimp to the skillet, and cook until the shrimp turn pink and are cooked through.
In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Pour the sauce over the shrimp and vegetables, and stir to coat.
Add the cornstarch mixture to the skillet and stir until the sauce thickens.
Season with salt and pepper to taste.
Serve hot, garnished with sesame seeds and green onions if desired.

20. Pumpkin and Apple Cider Donuts

Pumpkin and apple cider donuts are a delicious and seasonal treat that’s perfect for autumn. The combination of pumpkin puree and apple cider creates a moist and flavorful donut that’s perfect for breakfast or dessert.

Ingredients:

1 cup pumpkin puree
1/2 cup apple cider
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/4 cup melted butter
1/2 cup granulated sugar mixed with 1 teaspoon ground cinnamon (for coating)

Instructions:

Preheat your oven to 350°F (175°C). Grease a donut pan with cooking spray.
In a small saucepan, bring the apple cider to a boil and reduce it by half. Let it cool.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and reduced apple cider. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.
Bake for 12-15 minutes, or until a toothpick inserted into the center of a donut comes out clean.
Allow the donuts to cool in the pan for a few minutes, then transfer to a wire rack.
Brush the donuts with melted butter and coat them in the cinnamon-sugar mixture.
Serve warm.

21. Pumpkin and Black Bean Enchiladas

Pumpkin and black bean enchiladas are a unique and flavorful twist on traditional enchiladas. The creamy pumpkin and hearty black beans make for a delicious and satisfying vegetarian meal.

Ingredients:

1 cup pumpkin puree
1 can (15 oz) black beans, drained and rinsed
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
8-10 corn tortillas
2 cups enchilada sauce
1 cup shredded cheese (cheddar or Monterey Jack)
Fresh cilantro, chopped (optional)
2 tablespoons olive oil

Instructions:

Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
Stir in the pumpkin puree, black beans, ground cumin, chili powder, salt, and pepper. Cook for about 5 minutes, or until heated through.
Spread 1/2 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
Spoon the pumpkin and black bean mixture onto each tortilla, roll them up, and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro if desired and serve hot.

As you can see, pumpkin is an incredibly versatile ingredient that can add a touch of fall magic to just about any dish. From savory soups and stews to sweet treats and desserts, these 21 recipes offer a delightful way to celebrate the season and make the most of this populE autumnal ingredient. Whether you’re hosting a cozy dinner party, preparing a festive family meal, or simply looking to try something new, there’s a pumpkin recipe here for every occasion.

i hope these recipes inspire you to get creative in the kitchen and embrace the flavors of fall. Don’t be afraid to experiment and put your own spin on these dishes – after all, cooking is all about making it your own. So, light a pumpkin-scented candle, put on your favorite fall playlist, and enjoy the process of creating something delicious. Happy cooking, and may your fall be filled with warmth, flavor, and plenty of pumpkin delights!