Soft and fluffy pumpkin pretzels with a perfectly crisp outside.
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A pumpkin pie with a bruleed top (aka: caramelized sugar!) and spiced with speculaas.
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A moist pumpkin loaf with a marbling of chocolate is so perfect for a drizzly Fall day.
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Hey friends! Here’s another project that stemmed from my bro-in-law being on an elimination diet during the Fall season. (Remember I shared the dairy free pumpkin spice ice cream here). I didn’t want him to be left out on Thanksgiving (us Canadians celebrate in October!), so I started testing out different versions of pumpkin pie.
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Friends. This may be the best thing I’ve ever made.
Do I say that every time? I don’t think so. This recipe is just the absolute epitome of so many things I love. Pumpkin. Cheesecake. Gingersnaps. Warm Fall spices. Toasted meringue. All together in one big happy family.
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I know I know! I’m putting pumpkin in cookies!! Please don’t freak out…I promise they are DELICIOUS.
Something about adding in a bit of pumpkin puree to these snickerdoodle cookies just makes them the FLUFFIEST cookies ever. I definitely didn’t just stop at one. Soft, chewy, a bit cakey, and with a warm spiced glaze on top….this is my new go-to Fall treat! There is a tiny bit of chilling of the do involved…just a head’s up! Nothing major though, so preheat your oven and wash your dishes while they hang out in the fridge for half an hour. No biggie.
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Oh hello friends! Today we’re talking about all things pumpkin! Living on a pumpkin farm means that I didn’t even understand that you could buy pumpkin in a can until I was an adult. Ha! My mom always cooked up a bunch of puree every Fall, and would put it in the freezer in 2 cup portions, so that we could easily pull it out all Winter long.
The good news is that it’s ridiculously easy to make! Honestly the hardest part about it is cutting the pumpkin open, especially if you have a large one. So many specialty pumpkins taste amazing, and some are actually a type of squash! Porcelain Doll, Blue Doll, Queensland Blue, Jarrahdale, Autumn Buckskin, Peanut Pumpkins, Cinderella, Sugar, and Baby Pam are just a few that we grow and that make sweet, creamy puree! I prefer something smaller like Sugar if I just want one serving of puree for a recipe, but I’ll go with one of the larger varieties when cooking up a big batch for the freezer. I love that they both decorate my house, and then are eaten. That’s a win win.
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