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.
Table of Contents
4 Pumpkin Recipes:
1. Pumpkin Muffins
5 from 1 vote
Pumpkin Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course:Breakfast, Dessert
Cuisine:American
Servings: 12 muffins
Ingredients
- 1egg (slightly beaten with a fork)
- 1/2cupmashed pumpkin
- 1/4cupbutter
- 1/2cupmilk
- 1-1/2cupswhite bread flour
- 1/2cupsugar
- 2teaspoonsbaking powder
- 1/2teaspoonsalt
- 1/2teaspooncinnamon
- 1/4teaspoonnutmeg
Instructions
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 toothpickcomes out clean.
2. Pumpkin Chocolate Chip Cookies
5 from 2 votes
Pumpkin Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course:Dessert
Cuisine:American
Servings: 3 dozen
Ingredients
- 3cupssugar
- 3eggs
- 1-1/4cupsbutter (softened)
- 29-ouncecan of 100% pure pumpkin *not pumpkin pie mix
- 6cupswhite bread flour or freshly ground hard white wheat
- 3teaspoonsbaking soda
- 1/4teaspooncream of tartar
- 3teaspoonscinnamon
- 1teaspoonnutmeg
- 1-12-ouncepackage chocolate chips (I like dark mini chips)
Instructions
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
5 from 1 vote
Pumpkin-Zucchini-Carrot Cookies
Prep Time
12 mins
Cook Time
10 mins
Total Time
22 mins
Course:Dessert
Cuisine:American
Servings: 3 dozen
Ingredients
- 3cupssugar
- 3eggs
- 1-1/4Cupsbutter (softened)
- 29-ouncecan of 100% pure pumpkin (*not pumpkin pie mix)
- 1cupraw grated carrots
- 1cupraw grated zucchini
- 6cupswhite flour or freshly ground hard white wheat
- 3teaspoonsbaking soda
- 1/4teaspooncream of tartar
- 3teaspoonscinnamon
- 1teaspoonnutmeg
Instructions
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
5 from 2 votes
Easy To Make Pumpkin Soup
Prep Time
12 mins
Cook Time
15 mins
Total Time
27 mins
Course:Main Course
Cuisine:American
Ingredients
- 2tablespoonsolive oil
- 2tablespoonsfreeze dried onion (not reconstituted, or 1 whole onion peeled and chopped)
- 1-inchchunk of ginger (peeled and chopped)
- 3clovesof garlic chopped or equal amount of garlic powder (I used garlic powder, one tablespoon)
- 2-15-ouncecans of pumpkin puree*not pumpkin pie mix
- 4cupschicken broth
- 1/4teaspooncinnamon
- Freshly grated nutmeg (to taste)
- 1-1/2cupswhole milk (cream or half and half works, too)
- Salt and pepper (to taste)
- 1/4cupsugar-optional
Instructions
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.
