10 Scrumptious Pumpkin Recipes
Hey friends! Fall is in full swing and I celebrated all things fall this past weekend. We went camping with lots of our favorite people in Lake Tahoe and enjoyed the Camp Richardson Oktoberfest. This is an annual camping tradition for us and it never disappoints. I mean, how can you be unhappy eating German food, drinking beer out of steins and listening to Polka music? I am a feeder – as in I L O V E cooking and sharing food with friends and family. Prior to camping, I do a lot of food prep. It allows me more time to just relax and enjoy our getaway. I made a few things to share and two of them were pumpkin filled deliciousness. I decided that because it is October and that means it’s essentially the month of all things pumpkin, I’d share 10 scrumptious pumpkin recipes with you.
Pumpkin Dump Cake is one of my favorite fall desserts. It’s super easy and people love it. I always bake mine with pecans sprinkled on top although you could leave the nuts off and it would still be delicious and I always serve it with a dollop of freshly made whipped cream. I love that this recipe can easily feed a crowd.
This Snickerdoodle Pumpkin Bread is always a favorite. I shared it on Facebook last week and several friends made it. The feeling was unanimous, everyone loved it.
Life Made Simple – Pumpkin French Toast
All She Cooks – Copycat Cheesecake Factory Pumpkin Cheesecake
Averie Cookie – Soft and Chewy Pumpkin Chocolate Chip Cookies
Amanda’s Cookin’ – Pumpkin Pie Fudge
Cooking Classy – Pumpkin Cornbread
Yellow Bliss Road – Creamy Pumpkin Alfredo
Call Me PMC – Pumpkin Scones
Closet Cooking – Roasted Pumpkin Quiche with Caramelized Onions
Are you a fan of pumpkin? I’m a pretty big fan. I love that pumpkin can be used in both sweet and savory dishes and it doesn’t require the addition of pumpkin spice. In savory dishes, it tastes like squash which is quite mellow. I hope you are enjoying this new season.
“I can smell autumn dancing in the breeze. The sweet chill of pumpkin, and crisp sunburnt leaves.” – Ann Drake
