Fall is fast approaching! This means that it’s just about time for all things pumpkin. Here are my top 3 pumpkin treats that I like to make in the Fall.
Each of these recipes are either naturally gluten free or they can easily be made gluten free!
One of my favorite things about Fall is the pumpkin flavors. Along with the changing colors of the leaves, the cool breeze, and all the cozy sweaters and blankets.
Fall really is my absolute favorite season.
So as soon as the weather starts to change all the pumpkin flavored treats start to make their way into my kitchen.
Disclaimer: This post contains affiliate links. As an Amazon Associate I may earn a small commission on qualified purchases at no additional cost to you.
I love to grow pumpkins in my garden and preserve the puree by freezing it to use all year long. I freeze them in quart freezer bags but you could also use a silicone mold to create cubes and then put them in a freezer bag.
When I am ready to make a homemade treat, I just go out to the freezer and grab a bag. I always freeze my pumpkin puree in 2 cup increments. The reason for that is my pumpkin pie recipe calls for 2 cups. So when I want to make this pumpkin recipe I know I only need to take out one bag. If I am not making a pie 2 cups is an easy amount to make other treats with so nothing goes to waste.
What variety of pumpkin should I grow?
Now let’s start by saying that you don’t need to grow your own pumpkins to make these yummy 3 pumpkin treats. You can buy a can of pumpkin puree at the store and it will work just fine! I would say a small can is also around 2 cups. Make sure to get the pumpkin puree and not the can of pumpkin pie mix if you are buying from the store.
If you want to grow your own pumpkins, like me, you will want to make sure to grow a pumpkin pie variety. The puree from those pumpkins are much sweeter. If you take a carving pumpkin and try to bake with it, you will be wildly disappointed.
The varieties I like to grow are Sugar Pie Pumpkins and Luxury Winter Pie Pumpkin. Luxury Winter have white rinds but are a light orange on the inside and the sugar pie pumpkins are smaller in size but orange.
If you choose to grow your own make sure to properly cure them. They get sweeter this way. After you harvest your pumpkins make sure to let them sit on your counter and cure for a minimum of 3 weeks to 6 weeks. You don’t want to skip this step!
Now that we know what pumpkins we are going to use let’s get to the homemade treats!
Pumpkin Spice Creamer
One of the first things I got rid of on this health journey was coffee creamers. The ingredients were questionable and I knew they just weren’t good for me. I made the switch by doing a splash of milk and a dash of maple syrup in my coffee.
This satisfied my desire for a sweeter coffee real well and slowly I was able to cut back on how much maple syrup I was using. After a few months I cut the maple syrup out all together and just added a splash of milk to my coffee.
That is how I drink my coffee most mornings till this day, however there was one thing I was truly missing. My pumpkin spice creamer I always got at the store every season.
That’s when I decided it couldn’t be too hard to make and I would give it a try! My recipe for a pumpkin spice creamer uses real simple ingredients and is so delicious.
Since I am not adding in any of the yucky stuff, the ingredients will settle as it sits in the fridge. Make sure to give it a good shake before every use!
Pumpkin Bread or Muffins
When I take out a bag of pumpkin puree to make coffee creamer I always have a lot of puree left. The creamer doesn’t use much. That’s when I get to enjoy a day in the kitchen baking!
Making pumpkin bread or muffins is one of our favorite breakfasts we do. If you have a lot of time, take the same recipe and make bread with it. The bake time is longer.
But if you’re pushed for time, the batter makes delicious muffins and only take about 15 minutes to bake. I find myself making the muffins more then the bread.
Either way these yummy pumpkin bread or muffins are a delicious treat to start your morning off right. If you are a super pumpkin lover, like me, eat your muffin with a cup of pumpkin spice coffee and you will have all the blissful feels of fall in one meal.
These muffins stay super moist and are great on the go too! Make sure to keep them in an airtight container to maintain their moisture.
Chocolate Chip Pumpkin Cookies
I’m pretty sure I saved the best for last when it comes to my top 3 pumpkin treats I make in the fall.
I mean, is there anything better then a delicious warm cookie right out of the oven on a cool fall day?
I would guess most would say absolutely not! I know my family would say that. They are all cookie monsters and it doesn’t matter what type of cookie it is.
These chocolate chip pumpkin cookies are so delicious and the perfect amount of pumpkin flavor in every bite. If you are a big fan of chocolate chip cookies and pumpkin flavor, then this recipe might just become your new favorite.
I will warn you though…. they are addicting so eat with caution!
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup cane sugar
- 1 tsp vanilla extract
- 1/3 cup pumpkin puree
- 1.5 cups all purpose flour (use gluten free if needed)
- 1 tsp xanthan gum (ONLY if making these gluten free, omit if using regular flour)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin spice
- 1/2 cup semi-sweet chocolate chips
- Place softened butter and both sugars in the bowl of a stand mixer. You can also use a hand mixer. Cream until blended and fluffy.
- Add in vanilla and pumpkin puree to your butter and sugars. Blend until combined completely.
- Add in all other dry ingredients to your bowl. Do not add the chocolate chips yet.
- Blend until it is mixed. Do not over mix the batter!
- Fold in chocolate chips just until combined.
- Place bowl in the fridge for a minimum of 30 minutes. This will give you better shape to your cookies.
- Preheat oven to 350 degrees.
- Scoop about 1.5 TBSP of dough and place on a baking sheet lined with parchment paper. Space your cookies out by about 2″.
- Bake in preheated oven for 11-13 minutes.
- Let cool on pan for 2-3 minutes then transfer to a wire rack.
These cookies have been a big hit in our family!
The next time you have some pumpkin puree lying around in your kitchen, try making these 3 pumpkin treats. You and your family will not be disappointed by them!