Fill Up Your Pumpkin Cravings!

The season of fall is among us and now those Fall treat cravings are coming on, especially everything pumpkin! With that being said, here’s a few quick any easy recipes to start off your Fall cooking!

First, if you’re thirsty for pumpkin, but you want something other than a Pumpkin Spice Latte, try this Pumpkin Smoothie!

Easy Pumpkin Smoothie

Ingredients you’ll need:

  • 1 (16 ounce) can pumpkin puree
  • 2 cups milk
  • ¼ cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 spray can whipped cream

Directions:

  1. Get your ingredients the day before you want to make these.
  2. Place the pumpkin puree into a freezer bag and store it in your freezer for at least 24 hours.
  3. Heat the bag of pumpkin puree in your microwave on high for 1 to 2 minutes until softened.
  4. Pour the milk, pumpkin puree, brown sugar, and cinnamon into the blender and blend until smooth.
  5. Pour into the cups and add the whipped topping on top and sprinkle a little cinnamon onto the whipped cream.
  6. Enjoy!

Total Servings: 4

Time Taken: 1 day and 5 mins

Calories: 155

Next, you want a quick snack that’s not too filling. Try this delicious Pumpkin Fluff Dip!

Pumpkin Fluff Dip

Ingredients you’ll need:

  • 1 (16 ounce) container thawed frozen whipped topping
  • 1 (5 ounce) instant vanilla pudding mix
  • 1 (15 ounce) can solid packed pumpkin
  • 1 teaspoon pumpkin pie spice
  • Nilla Wafers or cinnamon graham crackers

Directions:

  1. In a large bowl, mix the instant vanilla pudding mix, packed pumpkin, and pumpkin pie spice.
  2. Fold in the thawed frozen whipped topping.
  3. Chill in your refrigerator until serving.
  4. Serve with Nilla Wafers or cinnamon graham crackers
  5. Enjoy!

Total Servings: 32

Time Taken: 5 mins

Calories: 65

Lastly, but definitely not the least tasty, Spiced Pumpkin Softies (Cookies). If you’re wanting to do a little more cooking then this is for you!

Spiced Pumpkin Softies

Ingredients you’ll need:

Cookies:

  • ¾ cup golden raisins
  • 2 sticks butter
  • ½ cup light brown sugar and granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • ¾ teaspoon baking soda
  • 1 large egg
  • ¾ cup canned pumpkin puree
  • 2 ½ cups all-purpose flour

Frosting:

  • 2 ½ cups confectioners’ sugar
  • 6 tablespoons ⅓ – less – fat cream cheese
  • 1 tablespoon milk
  • ½ teaspoon orange extract
  • Orange food color
  • Decoration: white nonpareils

Directions:

Cookies:

  1. Place raisins in a small bowl and fill with hot water to cover. Let this stand 10 mins to soften; drain and reserve raisins.
  2. Heat your oven to 350 degrees F. You’ll need baking sheets lightly coated with nonstick spray.
  3. Beat butter, sugars, pumpkin spice, vanilla extract, and baking soda into a large bowl with a mixer on medium speed for 3 mins or until fluffy. Beat in the egg and pumpkin puree until well blended.
  4. On low speed, gradually beat in the flour until blended. Stir in reserved raisins.
  5. Drop teaspoon sized of dough 1 inches apart onto the greased baking sheets. Bake 14-16 mins until golden brown. Remove to cookie rack to cool completely.

Frosting:

  1. Beat ingredients in a medium bowl with a mixer on medium-low speed until smooth and tint with orange food coloring and orange extract.
  2. Spread about 1 ½ teaspoons of frosting onto each cookie.
  3. Sprinkle frosting with nonpareils.
  4. Refrigerate cookies to set frosting.
  5. Bring out and enjoy!

Total Servings: 60

Time Taken: 1 hour and 15 mins

Calories: 79

 

For more autumn desserts and recipes, click here! (:

 

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Author:

This is the blog run by the Writing for Media class.

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