Can’t wait to try all of my favs!!
Click here for 23 Ways to Use Up Leftover Pumpkin Purée.
Pumpkin-Spiced Hot Chocolate | Kitchen Simplicity (uses 1/3 cup)
Pumpkin-Spiced Hot Chocolate
- 1/3 cup unsweetened cocoa powder
- 1/2 cup sugar
- pinch salt
- 1/3 cup very hot water
- 3.5 cups milk
- 1/2 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/3 cup pumpkin puree
- whipped cream tinted orange, for serving
Directions: Mix together cocoa powder, sugar and salt in a medium sized saucepan. Stir in water. Heat over medium heat until it comes to a simmer. Stirring constantly (so it does not scorch) allow to simmer two minutes.
Pour in remaining ingredients and cook until heated through, stirring occasionally. Do not boil. Ladle into 4 mugs and top with whipped cream.
*You may use 3/4 teaspoon pumpkin pie spice in place of spices.
*Strain through a fine mesh sieve or cheesecloth if you don’t want the spices building up at the bottom of the mug.
Pumpkin Gingersnap Cookies | Two Peas & Their Pod (uses 1/2 cup)
Yield: 3 dozen cookies
Cook Time: 10-12 minutes
- ½ cup of butter, at room temperature
- 1 cup granulated sugar, plus more for rolling the cookies
- ½ cup of pure pumpkin (I used Libby’s canned pumpkin)
- ¼ cup of molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
Microwave Pumpkin Pie Oatmeal | The Craving Chronicles (uses 2 tablespoons)
Pumpkin Pie Oatmeal
Cook time: 5 minutes
- 1/3 cup quick/microwavable steal cut oats
- 2 tablespoons canned pumpkin puree
- 1 tablespoons packed brown sugar (to taste after microwaved)
- 1/4 cup water
- 2 tablespoons milk
- 1/8 teaspoon vanilla extract (optional, depending how sweet you like your oatmeal)
pinch of salt
- dash of cinnamon, cloves, and allspice (or cinnamon sticks, a nice lil presentation booster)
- dried cranberries (optional)
- chopped pecans (optional, but reccomened!!)
Directions: Measure all of the ingredients into a microwave-safe bowl and stir just until combined (watch carefully so the oatmeal doesn’t spill over and create a mess). Microwave on high for
1-2 minutes, or until desired consistency. Top with more pecans and dried cranberries, if desired. Serve immediately.