Pumpkin and Spice Fall Recipe Ideas to Help Get in the Fall Mood Here on the Suncoast
Fall is right around here on the Suncoast, and while we might not have the changing of the leaves or major climate changes – we can still get in the mood. That is right, pumpkins, spice, and all sorts of decor ideas can help us appreciate this time of year between the blistering summer months and the holidays that will be here before you know it. Here are a few pumpkin and spice-filled ideas to make your home smell amazing and make you get deep into the Fall vibes.
Pumpkin and Ginger Cupcakes
These are fluffy, light, and perfect for any fall gathering or a little pick-me-up after work or school. The ginger gives a little extra zing to these cupcakes. Of course, any pumpkin lover will adore these.
- 2 cups all-purpose flour
- 1 (3.4 ounces) package of instant butterscotch pudding mix
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ⅓ cup finely chopped crystallized ginger
- 1 cup butter, room temperature
- 1 cup white sugar
- 1 cup packed brown sugar
- 4 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 (15-ounce) can of pumpkin puree
- Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line them with paper muffin liners. Set aside the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl.
- Beat the butter, white, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Creamy Pumpkin Tortellini
Here is an amazing alternative to regular, ordinary pasta. This creamy, mouth-savoring recipe is sure to change your idea for recipes. Pumpkin is not just for dessert or drinks; it turns out – try this recipe if you don’t agree.
- 2 packages (9 ounces each) of refrigerated cheese tortellini
- 1 tablespoon butter
- 3 tablespoons finely chopped onion
- 1 cup canned pumpkin
- Pinch ground nutmeg
- 1 cup half-and-half cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon minced fresh parsley
- Additional grated or shredded Parmesan, optional
- Cook tortellini according to package directions; drain, reserving 1/2 cup of cooking liquid. Meanwhile, in a large nonstick skillet, heat butter over medium heat. Add onion; cook and stir for 1-2 minutes or until tender. Add pumpkin and nutmeg; cook and stir for 1 minute. Stir in cream; bring to a boil. Reduce heat to medium-low; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese, salt, and pepper.
- Add tortellini; toss with sauce, adding enough reserved water to coat pasta. Sprinkle with parsley and, if desired, additional cheese.
Whether looking for a warm beverage for cooler weather or a new favorite for getting your day started – this latte might be your next favorite drink, of course, this should be used only on days that you don’t need to go into the office, as we are pretty certain you are not going to be able to stop at just one cup.
- 3 cups 2% milk
- 3/4 cup canned pumpkin
- 1/2 cup baking cocoa
- 1/3 cup packed brown sugar
- 1-1/2 teaspoons pumpkin pie spice
- 1-1/2 cups hot brewed espresso or strong brewed dark roast coffee
- 1/2 cup bourbon or whiskey
- Whipped cream, optional
- Place the first 5 ingredients in a large saucepan. Cook and stir over medium heat until heated through. Remove from heat; stir in hot espresso and bourbon. Pour into warm mugs. If desired, top with whipped cream and additional pie spice.
Pumpkin Dog Treats
Of course, we don’t want to forget our fur babies. Here is an amazing recipe that your dogs are sure to love, and it helps with the Fall theme of pumpkin and these small amazing human food being cooked.
- 2 ½ cups whole wheat flour
- ½ cup flaxseed meal
- 2 teaspoons ground turmeric
- 1 egg, lightly beaten
- ⅔ cup reduced-sodium beef or chicken broth or water
- ½ cup canned pumpkin
- 1 tablespoon honey
- Preheat oven to 350°F. Line a large baking sheet with parchment paper; set aside. Combine the flour, flaxseed meal, and turmeric in a large bowl.
- In a small bowl, stir together the egg, broth, pumpkin, and honey. Using a wooden spoon, stir pumpkin mixture into the flour until as well as possible. Using your hands, continue kneading the dough until fully combined (the dough will be quite stiff).
- Roll the dough between 1/8- and 1/4-inch thick on a lightly floured surface. Cut into desired shapes using one 1/2-inch cookie cutter or a sharp knife. Arrange shapes on the prepared baking sheet. Bake for 35 to 40 minutes or until biscuits feels dry and firm (treats will continue to harden as they cool).
- Store treats in an airtight container for up to 2 weeks or freeze for up to 3 months.
Did you find a sudden need to run to the store and stock up on some missing ingredients? Was your favorite recipe on our list, or did you find a few new ideas to spark your Fall fever? There is so much to love about Fall, and we hope everyone gets into this season with a huge dose of pumpkin, fall colors, and some spices that are sure to make you nostalgic.
Feature Photo Courtesy of Deposit Photos