cinderellasapron 
Today we are making 6 of my favorite Fall Pumpkin Recipes- 3 sweet and 3 savory! I am obsessed with anything pumpkin, and all of these recipes really showcase pumpkin in different ways!
This pumpkin spice latte mix is super quick and easy to make, lasts up to 2 weeks in the refrigerator, and tastes just like the famous PSL out there!
This pumpkin chocolate marble cake is perfectly sweet, tender, and great for brunch or dessert!
This sweet, delectable Pumpkin Honey Bun Cake is so tender, full of pumpkin flavor, caramelized walnuts, and a sticky honey bun glaze!
Pumpkin bacon quiche is perfect for a Fall brunch or light dinner. Filled with crispy bacon, golden onions, sweet pumpkin, and parmesan cheese!
This slow cooker pumpkin turkey chili is a lightened up version, but is still so hearty and filled with warm flavors and spices!
This pumpkin baked ziti is Fall in a casserole dish! Sweet sausage and tender pasta in a creamy pumpkin sauce, topped with lots of cheese and baked to golden, bubbly perfection!
Pumpkin Chocolate Marble Cake
This pumpkin chocolate marble cake is perfectly sweet, tender, and great for brunch or dessert!
Ingredients
- 3/4 cup sugar
- 2 eggs
- 1 stick butter, melted
- 1/4 cup milk
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup flour, divided
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/4 cup cocoa powder
Instructions
- In a large bowl, whisk together the sugar, eggs, melted butter, milk, pumpkin, and vanilla. Stir until combined.
- Add 3/4 cup of the flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir to combine.
- Divide the batter in half. To one half, add an additional 1/4 cup flour and the cocoa powder. Stir to combine.
- Grease a loaf pan, and scoop the pumpkin batter, alternating with chocolate batter, in 2 rows on the bottom. Add another layer to the top. Using a knife, swirl the layers together.
- Bake at 350 degrees for about 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then flip out onto a wire rack to cool the rest of the way.
Pumpkin Spice Latte Mix
This pumpkin spice latte mix is super quick and easy to make, lasts up to 2 weeks in the refrigerator, and tastes just like the famous PSL out there!
Ingredients
- 1/2 cup water
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
Instructions
- In a small saucepan, whisk together all ingredients. Bring to a simmer, and cook down for 2-5 minutes, or until thickened.
- Pour into an airtight container like a mason jar, and store in the refrigerator for up to 2 weeks.
- Add a big spoonful to your cup of espresso or coffee, and add anything else you like (milk, cream, whipped cream, etc.).
Pumpkin Honey Bun Cake
This sweet, delectable cake is so tender, full of pumpkin flavor, caramelized walnuts, and a sticky honey bun glaze!
Ingredients
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 3/4 cup pumpkin puree
- 4 eggs
- 2 1/2 teaspoons pumpkin pie spice
- 1 cup brown sugar
- 1/2 cup chopped walnuts
For the Glaze
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the yellow cake mix, oil, sour cream, pumpkin, eggs, and pumpkin pie spice. Stir until combined.
- In a small bowl, combine the walnuts and brown sugar.
- Grease a 13×9 pan. Pour about 2 cups of batter in the pan, and sprinkle the nut mixture on top. Pour the remaining batter in the pan, and spread evenly.
- Bake at 350 degrees for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, make the glaze by combining the powdered sugar, vanilla, and milk. Pour the glaze over the cake while it is still warm.
Pumpkin Bacon Quiche
This pumpkin bacon quiche is perfect for a Fall brunch or light dinner. Filled with crispy bacon, golden onions, sweet pumpkin, and parmesan cheese!
Ingredients
- 6 strips bacon, cooked, chopped save a Tbsp. of bacon grease
- 1 Tablespoon butter
- 1 small yellow onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon sage, fresh or dried
- 3/4 cup pumpkin puree
- 8 large eggs
- 1/2 cup half and half or cream
- 1/4 cup parmesan cheese
- 1 9 inch pie crust, baked
Instructions
- In a medium skillet, heat the bacon grease and butter. Add the onions to the pan and cook until softened. Add in the spices. Stir in the chopped bacon. Set aside.
- In a large bowl, combine the eggs, pumpkin, and cream. Stir in the bacon and onion mixture, and parmesan cheese. Pour into the cooked pie crust.
- Bake at 350 degrees for about 45 minutes, or until the eggs are set and cooked through.
Slow Cooker Pumpkin Turkey Chili
This slow cooker pumpkin turkey chili is a lightened up version, but is still so hearty and filled with warm flavors and spices!
Ingredients
- 1 pound ground turkey
- 1 small onion, chopped
- 14.5 ounces diced tomatoes
- 15 ounces pumpkin puree
- 15 ounces chili beans
- 15 ounces black beans, drained
- 3 Tablespoons brown sugar
- 1 Tablespoon pumpkin pie spice
- 1 1/2 Tablespoons chili powder
Instructions
- Cook the ground turkey in a skillet until no longer pink.
- Add the turkey to a slow cooker, along with the remaining ingredients.
- Cover and cook on low for about 3-4 hours.
Pumpkin Baked Ziti
This pumpkin baked ziti is Fall in a casserole dish! Sweet sausage and tender pasta in a creamy pumpkin sauce, topped with lots of cheese and baked to golden, bubbly perfection!
Ingredients
- 16 ounces ziti or rigatoni, cooked al dente
- 1 pound ground Italian sausage
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 5 sage leaves, chopped
- 1/2 teaspoon cinnamon
- pinch nutmeg
- salt and pepper, to taste
- 1 1/4 cup chicken stock
- 15 ounces canned pumpkin
- 2 cups shredded mozzarella
- 1/2 cup grated parmesan, divided
Instructions
- In a large skillet, cook the ground sausage until browned and no longer pink.
- Remove from the pan, and set aside. Add a drizzle of oil with onions and garlic. Cook for a few minutes, or until softened.
- Stir in the fresh sage, cinnamon, nutmeg, and salt and pepper.
- Pour in the chicken stock, scraping up the brown bits in the pan. Stir in the pumpkin, and cook for about 5 minutes, or until thickened.
- Add the sausage back into the pan with 1/4 cup parmesan cheese. Pour all over the cooked pasta, and stir to combine.
- Grease a 13×9 inch casserole dish, and pour the pasta into the pan. Top with shredded mozzarella and remaining parmesan cheese.
- Preheat oven to 350 degrees, and bake for 25-35 minutes, or until golden brown on top and bubbling.
