4 Easy Pumpkin Recipes for Fall – Pumpkin Icebox Cake, Pumpkin Oatmeal Carmelitas, Pumpkin Baked Oatmeal and Pumpkin Chocolate Chip Muffins.
It wouldn’t be fall without a few delicious pumpkin recipes. Here are four easy favorites along with a recipe video.
4 Easy Pumpkin Recipes for Fall
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.
- 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
- 1/2 cup chopped pecans
- shaved chocolate
- caramel sauce
- powdered sugar
- 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.
Spread a thin layer of the cream cheese mixture in an 8 x 8 pan, coating the bottom of the pan.
- 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.
- Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream cheese mixture.
- Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream over evenly.
- Sprinkle on chopped pecans and shaved chocolate
- 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.
- 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.
*To make this icebox cake in a 9x13 pan, increase the amounts by 1.5
These Pumpkin Oatmeal Carmelitas are soft, chewy and loaded with oatmeal, pumpkin, caramel, chocolate and pecans.
- 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
- 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.
- 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.
- 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.
- Press a little bit more than half of the mixture on the bottom of the prepared pan. Bake in preheated oven for 10 minutes.
- Remove from oven and sprinkle with chocolate chips and chopped pecans over the crust.
- Pour the pumpkin caramel in the pan, spreading evenly.
- Crumble remaining oatmeal mixture over caramel.
- Return to oven and bake for an additional 15-19 minutes, or until the edges are lightly brown.
- 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.
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.
- 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
- 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)
- 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.
- Spread batter evenly into pan (or muffin tins if using) and top with remaining nuts and chocolate.
- 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.
- Remove from the oven and serve with maple syrup and any other desired toppings.
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!
- 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
- Preheat the oven to 415 F.
- Grease a 12 cup muffin pan with non-stick cooking spray or line with liners.
- In a large mixing bowl, mash banana using a fork. Whisk in pumpkin, eggs, coconut oil, honey, vanilla, milk, and yogurt.
- Add brown sugar, baking powder, baking soda, pumpkin pie spice, and vanilla extract and whisk until combined.
- 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.
- 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.
- 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.
- Remove pan from oven and allow the muffins to cool in pan for 10 minutes.