4 Quick And Easy Pumpkin Recipes You Will Love
I’m sharing 4 quick and easy pumpkin recipes you will love to make! Grab your apron because these are my family’s favorite pumpkin recipes! Here’s the deal, when it starts getting cold outside I start thinking what I can bake that sounds yummy. I bake my homemade whole-wheat bread all the time, but some pumpkin cookies sound fabulous right now. The pumpkin chocolate chip recipe makes a ton of cookies (like 8 dozen), a great amount for a party or to freeze some for later. Of course, what neighbor wouldn’t love a plate of homemade cookies, right? Bet you can smell the pumpkin cookies baking very soon all over the world!
I also have some canning tips below on canning pumpkin and squash. I have taken classes from the USU Extension service to make sure I know the most up-to-date safe canning tips. If the person you are taking classes from, or if you’re reading a post from someone who has NOT received their “Master Preserver Canning Certificate”, take a step back and rethink what they are teaching. I take these classes for a reason, to be certified and to teach the world safe canning tips. Let’s look at these pumpkin recipes now.
4 Pumpkin Recipes:
1. Pumpkin Muffins
- 1 egg (slightly beaten with a fork)
- 1/2 cup mashed pumpkin
- 1/4 cup butter
- 1/2 cup milk
- 1-1/2 cups white bread flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
-
Preheat oven to 375 degrees. Stir the wet ingredients into the dry ingredients. Stir as little as possible. Spoon the muffin mix into the greased muffin tins. Bake for 25-30 minutes or until toothpick comes out clean.
2. Pumpkin Chocolate Chip Cookies
- 3 cups sugar
- 3 eggs
- 1-1/4 cups butter (softened)
- 29- ounce can of 100% pure pumpkin *not pumpkin pie mix
- 6 cups white bread flour or freshly ground hard white wheat
- 3 teaspoons baking soda
- 1/4 teaspoon cream of tartar
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1-12- ounce package chocolate chips (I like dark mini chips)
-
Cream the sugar, eggs, butter and the canned pumpkin until blended. Start adding the remaining ingredients, except the chocolate chips, to the creamed mixture above. When totally blended slowly add the chocolate chips. Drop teaspoonful size scoops onto a greased cookie sheet. Bake @ 400 degrees for 10-12 minutes.
3. Pumpkin-Zucchini-Carrot Cookies
- 3 cups sugar
- 3 eggs
- 1-1/4 Cups butter (softened)
- 29- ounce can of 100% pure pumpkin (*not pumpkin pie mix)
- 1 cup raw grated carrots
- 1 cup raw grated zucchini
- 6 cups white flour or freshly ground hard white wheat
- 3 teaspoons baking soda
- 1/4 teaspoon cream of tartar
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
-
Cream the sugar, eggs, and butter and then add the canned pumpkin, carrots and zucchini until blended. Start adding the remaining ingredients and thoroughly mix. Then drop teaspoonful size scoops onto a greased cookie sheet. Bake @ 400 degrees for 10-12 minutes.
4. Easy To Make Pumpkin Soup
- 2 tablespoons olive oil
- 2 tablespoons freeze dried onion (not reconstituted, or 1 whole onion peeled and chopped)
- 1- inch chunk of ginger (peeled and chopped)
- 3 cloves of garlic chopped or equal amount of garlic powder (I used garlic powder, one tablespoon)
- 2-15- ounce cans of pumpkin puree *not pumpkin pie mix
- 4 cups chicken broth
- 1/4 teaspoon cinnamon
- Freshly grated nutmeg (to taste)
- 1-1/2 cups whole milk (cream or half and half works, too)
- Salt and pepper (to taste)
- 1/4 cup sugar-optional
-
In a medium-size saucepan sauté the onion, ginger, and garlic in the olive oil until tender. Add the pumpkin puree, chicken broth, cinnamon, sugar and freshly grated nutmeg. You can use regular nutmeg to substitute the freshly grated nutmeg. Simmer all the ingredients for about 15-20 minutes. Gradually add the milk the last 5 minutes of cooking. Add salt and pepper to taste.
Pressure Canning Pumpkin and Winter Squash-Cubed Only:
This information is from the USDA Complete Guide To Home Canning Bulletin #539 and I quote:
Quantity: An average of 16 pounds is needed per canner load of 7 quarts; you use an average of 10 pounds is needed per canner load of 9 pints; an average of 2-1/4 pounds per quart.
Quality: Pumpkins and squash should have a hard rind and stringless, mature pulp of ideal quality for cooking fresh. Small-size pumpkins (sugar or pie varieties) make better products.
Procedure: Wash, remove seeds, cut into 1-inch wide slices, and peel. Cut the flesh into 1-inch cubes. Boil for 2 minutes in water. Caution: Do Not mash or puree. Fill hot jars with cubes and cooking liquid, leaving 1-inch headspace. Remove air bubbles and adjust the headspace if needed. Wipe rims with a dampened clean paper towel. Adjust lids and process the squash.
For making pies, drain jars, strain or sieve the cubes at preparation time. Please check with your local State/County Extension Service for pressure canning times and pressure (pounds) per your local elevation.
My favorite chocolate cake by Linda
You cannot safely pressure can pumpkin puree or squash puree:
Please be careful when canning pumpkin or squash. We purchase the canned pumpkin for our family. I trust the safety, and there you have it. I can a lot of stuff, but not pumpkin. Watch your local stores for my favorite one, Libby’s 100% Pumpkin, it goes on sale a few times a year. That’s when I stock up. May God bless you as you prepare for the unexpected. Let me know what your favorite pumpkin recipes are.
These recipes look so good! We have lots of pumpkin too! We may have a chance to need our food storage soon. Hurricane heading our way here in FL. Sometimes it takes time for services to come back up…but we WILL have pumpkin muffins without services! Love this recipe. Printing it out! I keep hard copies of good recipes as the internet will go down if the electricity does.
Prayers for everyone in the path of Hurricane Matthew. Hope your safe, Debbie, and enjoy the muffins.
Hi Mary, I am glued to the TV watching the Hurricane Matthew path. Prayers are indeed needed for the families and workers involved with this hurricane. May God bless them, Linda
I have never heard anything about not canning mashed pumpkin. My mother-in-love used to can it as did my husbands Aunt and Grandmother. They pressure canned it and no one got sick. In fact their pumpkin dishes were the best ever. I know a lot of people now save the pumpkins in a hill or hole in the ground like you would potatoes.
Hi Jackie, thank you for the 5 stars, my friend. You know a lot of canning guides have changed over the years. You can pressure can chunks of pumpkin but not puree. It’s a USDA safety issue. Thankfully no one got sick in your family. I bet they were the best pumpkin dishes ever! Homemade is always better. Just be safe when canning. Linda