4 Quick And Easy Pumpkin Recipes You Will Love

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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? I 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

Pumpkin Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 muffins
Ingredients
  • 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
Instructions
  1. 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

Pumpkin Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Dessert
Cuisine: American
Servings: 3 dozen
Ingredients
  • 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)
Instructions
  1. 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

Pumpkin-Zucchini-Carrot Cookies
Prep Time
12 mins
Cook Time
10 mins
Total Time
22 mins
 
Course: Dessert
Cuisine: American
Servings: 3 dozen
Ingredients
  • 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
Instructions
  1. 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

Easy To Make Pumpkin Soup
Prep Time
12 mins
Cook Time
15 mins
Total Time
27 mins
 
Course: Main Course
Cuisine: American
Ingredients
  • 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
Instructions
  1. 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 is 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; 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 flesh into 1-inch cubes. Boil 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 headspace if needed. Wipe rims with a dampened clean paper towel. Adjust lids and process.

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. I purchase the canned pumpkin for my 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.

 

3 thoughts on “4 Quick And Easy Pumpkin Recipes You Will Love

  • October 4, 2016 at 4:15 pm
    Permalink

    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.

    Reply
  • October 5, 2016 at 10:53 pm
    Permalink

    Prayers for everyone in the path of Hurricane Matthew. Hope your safe, Debbie, and enjoy the muffins.

    Reply
    • October 7, 2016 at 6:35 pm
      Permalink

      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

      Reply

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