Co-op Blog

Everything Pumpkin! 25 Recipes Using Fall’s Favorite Ingredient

There are so many delicious flavors to enjoy in the fall. You’ve got Washington grown apples, freshly foraged mushrooms, warm and cozy chai lattes, and all the soup you could ever dream of. And of course, we can’t even begin to think about fall without giving pumpkin a shoutout.

Whether it’s in baked goods, a warming soup, a fancy latte, or a pasta dish, pumpkin is a versatile fruit (yes, fruit) that can be used at any meal, and we mean it! Pumpkin is perfect for breakfast, lunch, dinner, and dessert.

So along with baking your world famous pumpkin pie this year, we’ve found some sweet and savory pumpkin recipes worth carving into.

Pumpkin Gingerbread

pumpkin gingerbread

Gingerbread, but with a pumpkin twist! Serve a slice of this gingerbread with cream cheese and a drizzle of honey.

Ingredients

  • 2 cups sugar
  • 1/2 cup canola oil
  • 1 cup applesauce
  • 1/2 cup blackstrap molasses
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup water
  • 1 15-ounce can pumpkin puree
  • 1 tablespoon ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour

Directions

  1. Preheat the oven to 350°F. Grease two 9 x 5 inch loaf pans.
  2. In a mixing bowl, whisk together the spices, salt, baking soda, baking powder and flours.
  3. In a second large mixing bowl, whisk together the sugar, oil, applesauce, molasses, eggs, vanilla, water, and pumpkin until smooth and well blended. Add the flour mix to the wet ingredients and blend well, then pour the batter evenly into the loaf pans.
  4. Bake for 45-50 minutes until a toothpick inserted into the center of the loaf comes out clean, being careful not to over-bake. Let cool for 15 minutes before removing from the pan.

Recipe and photo adapted from Welcome to the Table

Whole Wheat Penne Pasta with Pumpkin Sauce

penne pumpkin pasta

When fresh pumpkin is pureed, it takes on a creamy texture that’s perfect for pasta.

Add lots of herbs, cheese, and greek yogurt and you’ve got yourself a cozy fall dish.

Ingredients

  • 1 lb. whole wheat penne pasta
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, chopped
  • 1 tablespoon fresh sage, chopped, plus more for garnish
  • 3/4 cup canned pumpkin
  • 1/2 cup vegetable stock
  • 1/4 cup dry white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup whole milk Greek yogurt
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup fresh parsley, chopped

Directions

  1. Place a large pot of salted water on the stove for the pasta and begin heating to a boil. In a large skillet, heat the olive oil over medium-high heat and add the onion. Sauté, stirring until the onions sizzle, then reduce heat to medium-low. Cook for at least 10 minutes. When the onions are soft and golden, add the garlic and sage, and stir for a few seconds, until fragrant.
  2. Stir in the pumpkin, vegetable stock, wine, salt and pepper and whisk to mix. Turn the heat to medium-high and bring to a boil, then reduce to medium and simmer vigorously, stirring frequently, about 5 minutes or until thickened. While the mixture is still hot, whisk in the yogurt and Parmesan cheese, then remove from heat. Cook the pasta according to package directions. Drain and toss with the sauce and parsley. Serve hot.

Recipe and photo adapted from Welcome to the Table

Pumpkin Parmesan Savory Scones

pumpkin scones

Sweet baked goods are all the rage during the fall, but what about making something savory? These pumpkin scones are perfect for dipping in alllll the fall soups.

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 cup unbleached flour
  • 2 tablespoons sugar
  • 2 teaspoons dried thyme
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold
  • 3/4 cup shredded Parmesan cheese, divided
  • 1 cup pumpkin puree
  • 1/4 cup cream
  • 1/2 cup walnuts, chopped
  • 2 tablespoons fresh thyme, chopped

Directions

  1. Heat the oven to 400°F. Line a baking sheet with parchment paper or lightly oil it. In a large bowl, combine the flours, sugar, dried thyme, baking powder, baking soda and salt. Grate the butter into the flour, tossing to coat. Add 1/2 cup of the Parmesan and toss to mix.
  2. In a medium bowl, whisk together the pumpkin and cream. Stir into the dry mixture just until mixed, then add walnuts. Spread a little flour on the counter, then scrape the dough out onto the flour. Form into a round, and flatten to about an inch thick. Sprinkle with chopped thyme, top with remaining Parmesan, and pat down with your palms. Using a knife, divide the round into 8 wedges. Transfer to the baking sheet, leaving a couple of inches between the scones.
  3. Bake for about 18–20 minutes, until the scones are golden around the edges and firm to the touch. Cool on racks before storing in a tightly covered container or bag.

Recipe and photo adapted from Welcome to the Table

Pumpkin-Orange Smoothie

pumpkin smoothie

If you came to this article thinking we’d only be covering baked goods, here’s a recipe to surprise you: a pumpkin smoothie! Adding a dash of cinnamon brings all the flavors together and definitely gives this smoothie a fall vibe.

Ingredients

  • 1/2 cup cooked pumpkin puree, fresh or canned
  • 2 large seedless navel oranges, peeled
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup coconut milk or yogurt, optional

Directions

  1. Puree the pumpkin, oranges and cinnamon in a blender. If desired, add coconut milk or yogurt and process; serve immediately.

Recipe and photo adapted from Welcome to the Table

Creamy Pumpkin Pasta with Seared Mushrooms

mushroom pumpkin pasta

And if you’re looking for a pasta that’s a little heartier, give this recipe that incorporates mushrooms a whirl!

Ingredients

  • 1 lb. pasta spirals (whole wheat or gluten-free are fine)
  • 3 tablespoons extra virgin olive oil, divided
  • 8 oz. button mushrooms, thinly sliced
  • 1/2 teaspoon smoked paprika
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 15-oz. can pumpkin
  • 1 tablespoon fresh rosemary, chopped, plus more for garnish
  • 1/4 cup white wine
  • 1 cup cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup Parmesan cheese
  • 1/2 cup fresh parsley, chopped

Directions

  1. Put on a pot of salted water to boil for the pasta.
  2. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat and add the mushrooms. Stir frequently for about 5 minutes, until the mushrooms are browned and soft. Sprinkle with smoked paprika and salt and toss to mix. Transfer the mushrooms to a bowl and keep warm.
  3. Add the remaining olive oil to the pan, then add the onions. Sauté, stirring, until the onions sizzle, then reduce the heat to medium-low. Cook for at least 5 minutes. When the onions are soft, add the garlic and rosemary and stir for a few seconds, until fragrant.
  4. To the pan, add the pumpkin, wine, cream, salt and pepper and whisk to mix. Raise the heat to medium-high and bring to a boil, then reduce to medium and simmer vigorously, stirring frequently, for about 5 minutes or until thickened. While hot, whisk in the Parmesan cheese and stir to melt.
  5. Cook the pasta according to package directions. Drain and toss with the sauce and parsley. Serve hot, topped with seared mushrooms.

Recipe and photo adapted from Welcome to the Table

Pumpkin Crunch Knots

pumpkin crunch twist

With a crunchy exterior and a soft interior, these pumpkin crunch knots are delicious and fun to make (especially with kids!).

If you want to make this recipe gluten-free, feel free to sub out the flour for Bob’s Red Mill 1-to-1 gluten-free flour that we carry in bulk!

Serve these crunch knots as a simple fall breakfast on the go.

Find the full recipe at Bob’s Red Mill

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

chai pumpkin cupcake

These cupcakes are full of some of fall’s best flavors.

Pumpkin? Check. Chai? Check. Cinnamon brown sugar? Oh yes.

You’ll need a tall glass of your favorite milk and some friends to enjoy these delectable treats.

Find the full recipe at Half Baked Harvest

Pumpkin Chiffon Pie

pumpkin chiffon pie

Think of this recipe as your standard pumpkin pie, but with a light and airy twist.

Thanks to some beaten raw egg whites, the pie filling is light and airy to contrast with the crunchy, graham cracker crunch.

Serve this pie as you would any traditional pumpkin pie — with lots and lots of whip cream.

Find the full recipe at Bon Appetit

Cream Cheese Swirled Pumpkin Banana Bread

banana pumpkin bread

There’s something about cream cheese that always makes it so satisfying in baked goods.

Here, bananas and pumpkin are combined to make the bread, and cream cheese is mixed into to create satisfying bites of creaminess.

Finish it all off with homemade salted maple butter for that extra kick of salty-sweet goodness.

Find the full recipe at Half Baked Harvest

Pumpkin Miso Soup

pumpkin miso soup

Here’s a seasonally-appropriate miso soup that you likely won’t find at your favorite takeout restaurant.

Though it sounds fancy, this vegan-friendly soup is actually super easy to toss together on a busy weeknight.

Serve it with thin slices of seaweed and a crunchy piece of bread for dipping.

Find the full recipe at Food & Wine

Homemade Pumpkin Puree

homemade pumpkin puree

You may have noticed that many of the recipes above call for either canned or homemade pumpkin puree.

While the canned stuff makes these recipes come together much quicker, we challenge you to try making your own puree and seeing how it changes the flavor!

Make this in a big batch and freeze it for up to a month.

Find the full recipe at Love and Lemons

Pumpkin Cheese Stuffed Shells Bolognese Bake

stuffed Bolognese bake

We had to include another pasta recipe because fall and winter are thee time for warm and cozy carb-filled dinners.

In this recipe, you get the best of both worlds: rich bolognese and fall pumpkin flavor.

Serve this pasta with some fresh basil on top to add a cool, herby flavor, and of course, lots of cheese.

Find the full recipe at Half Baked Harvest

Pumpkin Bars with Cream Cheese Frosting

pumpkin bars

If you’ve got a hankering for some pumpkin pie, but don’t want to be bothered with pie crusts and pans, consider these pumpkin bars!

You simply mix together your wet ingredients, then your dry ingredients, then bring them all together and bake them.

Again, there’s something about cream cheese that really brings the whole dessert together.

Find the full recipe at Gimme Some Oven

Slow Cooker Pumpkin Chili

pumpkin chili

Along with pasta, another dish that pumpkin lends itself to incredibly well is chili!

In this recipe, pumpkin is combined with ground turkey, tomatoes, beans, peppers, onions, and a variety of spices to create a warm and hearty chili that’s healthy, too.

Serve your chili with your favorite fixings including cheese, tortilla chips, and green onions.

Find the full recipe at Oh Sweet Basil

More Pumpkin Recipes to Try

 

By: Leigha

LeighaLeigha is the Marketing Assistant at the Skagit Valley Food Co-op.