Pumpkin recipes to make this fall

It is officially fall and you know what that means – all the pumpkin recipes you can handle. Whether they are sweet or savory, there are no shortage of ways to celebrate autumn – aka pumpkin season. There are recipes for the whole family, and for every level of cook.

Sweet treats, like these melt in your mouth pumpkin cookies are one of our favorites during the fall months. They are perfect for Halloween parties or an extra sweet treat for your Thanksgiving table.

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Best pumpkin recipes

To use fresh pumpkin, look for sugar or pie pumpkins. The large, carving variety is not for eating. It should feel heavy for its size and have a smooth exterior, like the one pictured below.

You can substitute butternut squash or my personal favorite, Hubbard squash, for pumpkin in most recipes.

To use canned instead of fresh, make sure you are using 100% pure pumpkin, and not pie filling. The latter has spices in it already and the can of pure pumpkin is just that – pumpkin. It can be used for both sweet and savory applications.

Homemade roasted pumpkin

Roasting brings out the natural sweetness of the pumpkin. It’s the same method I use for almost all of my winter squash recipes.

Split the pumpkin in half and scrape out the seeds. Then cut each half into quarters and place on a baking sheet lined with parchment paper. Drizzle with olive oil, salt and pepper. Roast until soft, then scoop out the flesh.

The other option you have is to roast it whole. You can bake Hubbard squash whole, as well as most winter squash and pumpkins. It’s the same concept, no matter which variety you are roasting.

How to roast pumpkin seeds

For a quick and easy way to roast seeds, follow the recipe for my roasted Hubbard squash seeds. They are a delicious, crunchy and healthy snack.

Rinse seeds, then pat dry on a clean kitchen towel. Toss seeds with spices and a little oil. Spread out in a single layer on a baking sheet and roast for 15 minutes at 350°F / 177°C.

Easy pumpkin recipes

For simple, no fuss options, using canned pumpkin and other store-bought ingredients, like pumpkin pie spice is the way to go, especially when getting the kiddos involved.

These easy pumpkin empanadas use canned pumpkin and store-bought pie crust. This is the perfect recipe for making with the littles because it’s quick and super simple.

Sign up for the empanada class online and cook along with me. You can watch anytime! Permanent access to the class. Rewind, pause or fast-forward – learn at your own pace. Learn to make two types of empanada dough, a sweet filling and a savory filling – all from scratch!

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Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

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