4 Easy Pumpkin Recipes for Fall

4 Easy Pumpkin Recipes for Fall  – Pumpkin Icebox Cake, Pumpkin Oatmeal Carmelitas, Pumpkin Baked Oatmeal and Pumpkin Chocolate Chip Muffins.

Pumpkin Icebox Cake

Pumpkin Icebox Cake an easy no bake make-ahead dessert when you’re craving pumpkin pie. Full of cozy fall flavors with layers of graham crackers and pumpkin cream cheese mousse.

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Easy No-Bake Pumpkin Icebox Cake

Prep Time

15 mins

Chill Time

4 hrs

Total Time

15 mins

 

Easy no-bake pumpkin icebox cake is full of Fall flavors between graham crackers and pumpkin cream cheese mousse.

Course: Dessert

Cuisine: American

Keyword: easy no bake dessert, easy no bake dessert recipe, easy pumpkin dessert recipe, easy thanksgiving dessert, no bake dessert, no bake dessert recipe, pumpkin dessert no bake, pumpkin recipes

Servings: 8 servings

Calories: 260 kcal

Ingredients

• 2-1/2 cups freshly whipped cream divided (or can use 2 1/2 cups of your favorite whipped topping like Cool Whip)
• 1 8-ounce package cream cheese softened
• 1/4 cup powdered sugar
• 1 cup pure pumpkin puree not pumpkin pie filling
• 1/2 teaspoon ground cinnamon
• 1/2 Tablespoon pumpkin pie spice
• 12 graham crackers

Optional Toppings:

• 1/2 cup chopped pecans
• shaved chocolate
• caramel sauce
• powdered sugar

Instructions

1. Using a hand mixer or a stand mixer, beat the cream cheese and sugar until creamy. Add pumpkin puree, cinnamon, and pumpkin pie spice and continue beating until smooth and well combined. Fold in 2 cups of freshly whipped cream or Cool Whip until incorporated.

2. Spread a thin layer of the cream cheese mixture in an 8 x 8 pan, coating the bottom of the pan.

3. Place 3 graham crackers across the center of the pan and then break up 1 or 2 more crackers as needed to fill in the gaps. Spread half of the cream cheese mixture on top.
4. Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream cheese mixture.
5. Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream over evenly.
6. Sprinkle on chopped pecans and shaved chocolate
7. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Prior to serving, drizzle with caramel sauce and sprinkle with powdered sugar if desired. Serve chilled.

*To make freshly whipped cream:

1. With a hand mixer or in the bowl of a stand mixer, whip 11/2 cups of heavy cream until it just holds stiff peaks. Add 1/4 cup of powdered sugar, 1/2 teaspoon of vanilla extract and whip to combine.

Recipe Notes

*To make this icebox cake in a 9x13 pan, increase the amounts by 1.5

Nutrition Facts

Easy No-Bake Pumpkin Icebox Cake

Amount Per Serving (1 serving)

Calories 260 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 8g40%

Cholesterol 45mg15%

Sodium 232mg10%

Potassium 166mg5%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 11g12%

Protein 4g8%

Vitamin A 5275IU106%

Vitamin C 1.3mg2%

Calcium 74mg7%

Iron 1.5mg8%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

Pumpkin Oatmeal Carmelitas (Oatmeal Bars)

These Pumpkin Oatmeal Carmelitas are soft, chewy and loaded with oatmeal, pumpkin, caramel, chocolate and pecans. 

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Pumpkin Oatmeal Carmelitas

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Oatmeal bars made with pumpkin, caramel, chocolate, and pecans male a tempting and irresistible treat for Fall.

Course: Dessert

Cuisine: American

Keyword: carmelitas recipe, dessert recipe with oatmeal, easy healthy dessert, easy pumpkin dessert, easy thanksgiving dessert, healthy dessert recipe, oatmeal dessert recipe, pumpkin dessert recipes

Servings: 12 servings

Calories: 435 kcal

Ingredients

• 1-1/4 cups all-purpose flour
• 1-1/4 cups old fashioned rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon pumpkin pie spice divided
• 1/4 teaspoon salt
• 1 cup brown sugar
• 1 cup butter melted
• 1 cup semisweet chocolate chips
• 1/3 cup chopped pecan pieces optional

Pumpkin Caramel Filling:

• 1-1/2 cups caramel bits or 34 caramel squares unwrapped
• 2 Tablespoons heavy cream
• 1/3 cup pumpkin puree NOT pumpkin pie filling
• 1/2 teaspoon pumpkin pie spice

Instructions

1. Preheat oven to 350°F. Line an 8 x 8-inch baking dish with parchment paper or tin foil, leaving an overhang. Spray foil with nonstick cooking spray.
2. To make the pumpkin caramel filling - In a small saucepan set over low heat, cook the caramel with heavy cream until completely smooth, stirring often. Whisk in pumpkin puree and pumpkin pie spice. Set aside.
3. To make the carmelita bars - In a large mixing bowl, whisk brown sugar and melted butter together. Add the flour, oats, baking soda, pumpkin pie spice, and salt and mix until crumbly.
4. Press a little bit more than half of the mixture on the bottom of the prepared pan. Bake in preheated oven for 10 minutes.
5. Remove from oven and sprinkle with chocolate chips and chopped pecans over the crust.
6. Pour the pumpkin caramel in the pan, spreading evenly.
7. Crumble remaining oatmeal mixture over caramel.
8. Return to oven and bake for an additional 15-19 minutes, or until the edges are lightly brown.
9. Remove from the oven and allow them to cool completely so the pumpkin caramel sets up. You can place them in the fridge to speed up the process. Once cool, cut into squares and drizzle with additional caramel if desired.

Nutrition Facts

Pumpkin Oatmeal Carmelitas

Amount Per Serving (1 serving)

Calories 435 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 14g70%

Cholesterol 45mg15%

Sodium 305mg13%

Potassium 202mg6%

Carbohydrates 49g16%

Fiber 2g8%

Sugar 29g32%

Protein 4g8%

Vitamin A 1575IU32%

Vitamin C 0.2mg0%

Calcium 53mg5%

Iron 2.2mg12%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

Pumpkin Baked Oatmeal – 2 ways (Classic Baked or Baked Oatmeal Cups)

Pumpkin Baked Oatmeal – 2 Ways – an easy make-ahead breakfast for brunch or on the go for fall! Best of all, comes together in just one bowl and full of cozy, warm flavors and comes together in just one bowl using healthy and wholesome ingredients.

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Pumpkin Baked Oatmeal (2 Ways)

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Pumpkin baked oatmeal with chocolate and pecans - The perfect easy make-ahead breakfast or brunch for Fall! Best of all, make them into oatmeal cups for on the go. Full of cozy warm flavors and comes together in just one bowl using healthy and wholesome ingredients. Gluten-free & refined sugar-free.

Course: Breakfast, Dessert

Cuisine: American

Keyword: easy breakfast recipe, fall breakfast ideas, healthy breakfast idea, oatmeal recipes, pumpkin oatmeal, pumpkin recipes, thanksgiving breakfast

Servings: 6 servings

Calories: 348 kcal

Ingredients

• 3 large eggs
• 1-1/2 cups almond milk or any other milk of your choice
• 3/4 cup pumpkin puree homemade or canned(NOT pumpkin pie filling)
• 1/2 cup maple syrup honey or sweetener of your choice (plus more depending on how sweet you like it - you can always serve with more maple syrup once baked)
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon pumpkin pie spice or just use cinnamon
• 1 teaspoon ground flax seeds optional
• 1/2 teaspoon baking powder optional - helps oatmeal rise a bit but can leave out if desired
• 3 1/3 cups rolled oats
• 3/4 + 1/4 cup chopped pecans divided (optional)
• 1/3 cup chocolate chunks or chocolate chips optional
• Serving options: Maple syrup, Milk + more chopped nuts

Instructions

1. Preheat oven to 350 F and lightly grease the inside of a 2 quart (10 cup) casserole dish or baking pan. Set aside. (For oatmeal cups - spray a 12 cup muffin tin baking spray or use silicone muffin liners)
2. In a large bowl, whisk the eggs and milk until combined. Stir in pumpkin, maple syrup, vanilla, pumpkin pie spice, flax seeds, and baking powder. Gently fold in oats and then 3/4 cup of chopped nuts and chocolate.
3. Spread batter evenly into pan (or muffin tins if using) and top with remaining nuts and chocolate.
4. Bake in preheated oven for 35-40 minutes (25-30 for oatmeal cups), or until the oatmeal is set and the center is no longer jiggly or a toothpick comes out clean.
5. Remove from the oven and serve with maple syrup and any other desired toppings.

Nutrition Facts

Pumpkin Baked Oatmeal (2 Ways)

Amount Per Serving (1 serving)

Calories 348 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g10%

Cholesterol 94mg31%

Sodium 76mg3%

Potassium 354mg10%

Carbohydrates 58g19%

Fiber 5g20%

Sugar 24g27%

Protein 10g20%

Vitamin A 4925IU99%

Vitamin C 1.3mg2%

Calcium 128mg13%

Iron 3mg17%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

Pumpkin Chocolate Chip Muffins

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Pumpkin Chocolate Chip Muffins

Prep Time

10 mins

Cook Time

17 mins

Total Time

27 mins

 

These pumpkin chocolate chip muffins are perfect for Fall! Full of healthy ingredients, they make a great breakfast or snack! Best of all, they only require 1 bowl so easy cleanup!

Course: Breakfast

Cuisine: American

Keyword: best muffin recipe, chocolate chip muffin recipe, chocolate chip muffins, chocolate chip pumpkin muffins, easy muffin recipe breakfast, healthy pumpkin recipes, pumpkin muffins, pumpkin recipes

Servings: 12 muffins

Calories: 216 kcal

Ingredients

• 1 large very ripe banana about 1/2 cup, mashed
• 2/3 cup canned pumpkin or pure pumpkin puree - NOT pumpkin pie filling
• 2 large eggs room temperature
• 1/3 cup melted and cooled coconut oil or other neutral tasting oil like canola or grapeseed oil
• 2 Tablespoons honey
• 1/2 teaspoon pure vanilla extract
• 1/4 cup milk
• 2 Tablespoons plain yogurt room temperature
• 1/3 cup brown sugar or coconut sugar, packed
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1-1/2 teaspoons pumpkin spice
• 1/2 teaspoon ground cinnamon
• 1-1/3 cups all purpose flour measured properly with the scoop and level method
• 1/2 cup semi-sweet or dark chocolate chips plus more for topping if desired
• 1-2 Tablespoons chopped pecans optional

Instructions

1. Preheat the oven to 415 F.
2. Grease a 12 cup muffin pan with non-stick cooking spray or line with liners.
3. In a large mixing bowl, mash banana using a fork. Whisk in pumpkin, eggs, coconut oil, honey, vanilla, milk, and yogurt.
4. Add brown sugar, baking powder, baking soda, pumpkin pie spice, and vanilla extract and whisk until combined.
5. Slowly add flour and stir with a wooden spoon until just combined (do not overmix - it's okay if you still see a little bit of flour) and gently fold in 1/2 cup of chocolate chips, reserving the rest for topping.
6. Scoop batter (I use a cookie scoop) evenly into prepared muffin pan, filling about 3/4 full. Top with extra chocolate chips or pecans if desired.
7. Bake at 415 F degrees for 5 minutes, then reduce the oven temperature (leaving the muffins inside the oven) to 350 F degrees, and bake for an additional 6-9 minutes (do NOT overbake as muffins will continue to cook after removing from oven) or until a toothpick inserted in the middle comes out clean.
8. Remove pan from oven and allow the muffins to cool in pan for 10 minutes.

Nutrition Facts

Pumpkin Chocolate Chip Muffins

Amount Per Serving (1 muffin)

Calories 216 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 7g35%

Cholesterol 32mg11%

Sodium 72mg3%

Potassium 182mg5%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 13g14%

Protein 3g6%

Vitamin A 2180IU44%

Vitamin C 1.6mg2%

Calcium 57mg6%

Iron 1.2mg7%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.