Can’t think of a seasonal snack I love more than our flavorful Roasted Pumpkin Seeds. They’re crunchy, healthy and so easy to make. After you scoop the seeds out, don’t forget to use the rest to make your own pumpkin puree, or make a delicious dinner inside the pumpkin! Roasted Pumpkin Seeds That’ll Disappear Faster…
Can’t think of a seasonal snack I love more than our flavorful Roasted Pumpkin Seeds. They’re crunchy, healthy and so easy to make.
Roasted Pumpkin Seeds That’ll Disappear Faster Than You Can Say “Healthy”
These Roasted Pumpkin Seeds Will Be Your New Snack Obsession
These Pumpkin Seeds Are A Seed-sational Surprise
Healthy Snacking, Roasted Style
While my kids carve the pumpkin, I roast the pumpkin seeds!
My littles know that the pumpkin “guts” have their own treasures inside, and they love helping clean and roast the pumpkin seeds. They make the tastiest, crunchy snack, seasoned with some basic spices, and roasted in the oven. Pro tip: Buy a smaller pumpkin so the seeds aren’t super big. Snack on them fresh from the oven, throw them in a salad, or on top of Roasted Cauliflower. Roast them plain, to add to morning Muesli or Granola. Use them as a garnish on Roasted Tomato Soup or our Tahini Chicken Bowls.
How to Roast Pumpkin Seeds:
Rinse Seeds: Scoop seeds from inside pumpkin and rinse well in a colander. Pat dry then spread seeds out on a baking sheet and let them dry out overnight.
Roast: Preheat oven to 300°F then drizzle olive oil over the seeds. Sprinkle with salt then bake for 35-45 minutes until golden, stirring every 15 minutes.
Storing and Freezing Instructions:
To Store: Keep roasted pumpkin seeds in an airtight container in a cool, dry place for up to 2 weeks.
To Freeze: Transfer toasted pumpkin seeds to a freezer safe container then store in the freezer for up to 3 months.
Clean and dry seeds: Remove seeds from pumpkin. Rinse well in a colander, cleaning off any of the orange pumpkin pulp, and pat dry. Spread seeds out on a baking sheet and allow them to sit out overnight to dry.
Roast: Preheat oven to 300 degrees F. Drizzle dry pumpkin seeds with olive oil and salt. Bake for 35-45 minutes, stirring every 15 minutes, until golden.
Video
Notes
Storage Instructions: Store pumpkin seeds in an airtight container in a cool, dry place for up to 2 weeks.Freezing Instructions: Transfer to a freezer safe container and store in the freezer for up to 3 months.
It’s not fall until you’ve made a batch of pumpkin muffins. Right? These muffins fill our kitchen with the wonderful fragrance of pumpkin and spice, which makes it feel like autumn, even when the weather outside is still unseasonably warm. These almond flour-based pumpkin muffins are tender, fluffy and delicious. My daughter and I have…
It’s not fall until you’ve made a batch of pumpkin muffins. Right? These muffins fill our kitchen with the wonderful fragrance of pumpkin and spice, which makes it feel like autumn, even when the weather outside is still unseasonably warm.
These almond flour-based pumpkin muffins are tender, fluffy and delicious. My daughter and I have been enjoying batch after batch.
I love these pumpkin muffins for several reasons—
They’re easy enough to make with a three-year-old, which means they’re really easy.
They’re wholesome but taste like a treat. I feel great about feeding these muffins to our daughter and her cousins.
They freeze well for future snacks. Simply defrost one in the microwave until warmed through and your snack is ready in 20 seconds.
I’ve enjoyed baking with almond flour lately because it lets the other flavors shine, whereas regular flour can dull them. I’ve also been mindful of my blood sugar levels and appreciate that almond flour is lower in carbohydrates than grain-based flours, like all-purpose and whole wheat flour.
I’ll always be a huge fan of my Healthy Pumpkin Muffins, which are made with whole wheat flour and sweetened with maple syrup. This recipe has much in common with that one, but it’s gluten-free in case you need that quality or you’re looking for a worthy alternative.
Whenever I need to make a gluten-free dessert, I love making flourless desserts because you don’t need any special flours and they are easy to make. I love my flourless chocolate cake, my flourless brownies, and these Flourless Peanut Butter Blon…
Whenever I need to make a gluten-free dessert, I love making flourless desserts because you don’t need any special flours and they are easy to make. I love my flourless chocolate cake, my flourless brownies, and these Flourless Peanut Butter Blondies. If you love peanut butter, I know you will LOVE these blondies! The blondies…
Chocolate chip pumpkin bread is loaded with warm spices, pumpkin and – of course – chocolate chips! This delicious recipe will become a family favorite in no time.
I am a big fan of recipes that you can bake and share with others.
Quick breads that make 2 loaves are also perfect for sharing. It’s easy to keep one loaf for your family to enjoy and wrap up the second one for a friend or neighbor or your kiddo’s teacher.
These pumpkin bars with cream cheese frosting are a fall favorite! The soft and cakey bars are packed with pumpkin…
These pumpkin bars with cream cheese frosting are a fall favorite! The soft and cakey bars are packed with pumpkin spice flavor and finished with a lusciously creamy frosting. Every time we serve them, someone asks for the recipe!
What’s the best pumpkin dessert? For some people it’s pumpkin pie or pumpkin bread, but for us it’s these pumpkin bars with cream cheese frosting! These have become a fan and family favorite over the years because they are just that good.
This pumpkin bars recipe is ideal for any fall occasion. Every time we make them, we cannot stop sneaking bites! All our friends and family adore these, and here’s why:
These bars are perfectly moist and cakey, with just the right warm-spiced interior from cinnamon, ginger and nutmeg.
The lusciously cream cheese frosting is to-die-for. It adds a gooey tang: and it’s the right amount (not too much, not too little).They’re topped off with a lusciously creamy layer of cream cheese frosting that gives a tangy lift to each bite.
It makes a big sheet pan. It’s great for fall gatherings and entertaining, like Thanksgiving, Halloween, dinner parties, or to pass out to neighbors to spread fall cheer.
Tips for making pumpkin bars
This pumpkin bars recipe is simply a matter of mixing the dry ingredients, the wet ingredients, combining them and baking! Here are a few notes on the overall process:
Use a 10 x 15-inch jelly roll pan. This is a non-negotiable! It gets just the right height so they work as bars, not fluffy cake.
Bake until a toothpick comes out clean. This should take 25 to 30 minutes. Make sure not to overbake, or the bars will not be as moist.
Allow to cool fully before frosting. Otherwise, the frosting will melt when you apply it. If you want to go right into frosting after its cool, set out the cream cheese and butter on the counter in advance.
Notes the cream cheese frosting
These pumpkin bars with cream cheese frosting are nothing without that sweet, creamy layer of goodness on top. If you’ve never made cream cheese frosting, it’s simple but requires a few tricks:
Allow the butter and cream cheese to come to room temperature for 1 hour. You can also try microwaving for a few seconds, but that risks melting the frosting and destroying the texture. If you’re planning to frost the bars right away, you may want to set out the butter and cream cheese while you’re in the middle of baking.
Sift the powdered sugar. This helps to eliminate any lumps in the frosting.
If desired, make the frosting in advance. You can save it for up to 1 week. Make sure to set it out at room temperature for about 30 minutes before icing the bars.
Storing leftovers
The last thing to know about these pumpkin bars with cream cheese frosting? They’re best stored refrigerated! While you can store them at room temperature, the frosting holds up best in the fridge. Store the bars refrigerated for up to 5 days.
These pumpkin bars with cream cheese frosting are a fall favorite! These soft, cozy bars are packed with pumpkin spice flavor and finished with a lusciously creamy frosting. Every time we serve them, someone asks for the recipe!
Preheat the oven to 350°F. Grease a 10 x 15-inch jelly roll pan.
In a large bowl, stir together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then whisk in the brown sugar, granulated sugar, pumpkin puree, and oil. Pour the dry ingredients into the wet mixture and stir with a spatula until just combined. Pour the batter into the prepared pan and use a spatula to smooth it into an even layer.
Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for 30 minutes, then refrigerate about 15 minutes until it comes to room temperature. (Or allow to cool and refrigerate it, then frost before serving.)
Meanwhile, make the cream cheese frosting: Let the butter and cream cheese sit on the counter for 1 hour to come to room temperature. Use a fine mesh sieve to sift the powdered sugar into a bowl. Beat the butter and cream cheese with a stand mixer or hand mixer on medium speed for 2 to 3 minutes until completely smooth, scraping once. Reduce the speed to low, then add the vanilla. Slowly add the powdered sugar until it comes together into a thick icing. Use immediately or refrigerate until using (stores refrigerated for up to 1 week; allow to stand at room temperature for 30 minutes and stir before using).
Spread the frosting on top of the bars. If desired, dust with cinnamon. Serve immediately or store refrigerated. Stores refrigerated for up to 5 days. Freeze the completely cooled unfrosted bars tightly wrapped for up to 3 months.
This easy pumpkin bread recipe is made in just one bowl and bakes up into the best moist, cozy-spiced slices.…
This easy pumpkin bread recipe is made in just one bowl and bakes up into the best moist, cozy-spiced slices. Top it with a simple maple glaze to take it over the top! This is our family favorite recipe we use every fall.
A good pumpkin bread recipe is an essential for any home cook. As cookbook authors and passionate home cooks, we’ve made more pumpkin bread recipes than we can count. Here’s our spin: we wanted to create a loaf that was easy to make and full of flavor.
This one comes out cozy-spiced, tender, and moist, with a texture not too fluffy or too dense. It’s simple to whip up: one bowl, no special equipment; just dump and stir! Top it with a sweet maple glaze to take it over the top. It’s thequick bread to make in fall!
Ingredient notes for this pumpkin bread recipe
There are many ways to make a great pumpkin bread. Alex and I created this one to be ultra moist, with the perfect sweet, cozy spiced flavor and soft, tender crumb. Why is it easy? There’s no need for a mixer or waiting for butter to come to room temperature: you can mix it all up in one bowl! Here are a few ingredient notes for this recipe:
Pumpkin puree: Use canned or homemade; the most consistent brand we’ve found is Libby’s (we’re not affiliated).
Eggs: These bind the bread together. For egg-free, go to our Vegan Pumpkin Bread.
Granulated sugar: You can substitute the solid sweetener of your choice; we don’t recommend using maple syrup here.
Neutral oil: Oil makes a moister quick bread than butter; it also allows the recipe to be made in a bowl with no stand mixer.
Cinnamon and pumpkin pie spice (or ginger, allspice, and nutmeg): Individual spices make the boldest flavor, but you can also use pumpkin pie spice.
All purpose flour: You can substitute up to ¼ of the flour with whole wheat flour. For a gluten-free option, go to our Gluten Free Pumpkin Bread.
Tips for baking pumpkin bread
This pumpkin bread recipe is easier than most: no need for a stand mixer or two loaf pans. It’s straightforward and made in one bowl! There are a few things to keep in mind for baking success:
Use an aluminum baking pan for best results (9 x 5-inch). Ceramic and glass pans don’t cook as evenly. This recipe is optimized for a 9 x 5 inch pan, but also works in a 8 x 4 inch pan.
Don’t overmix. Overmixing a quick bread can lead to holes in the texture of the crumb.
Let it cool fully before serving. This bread has an even more developed flavor once it is fully cooled: eating it after 2 hours is ideal.
Try it with a maple glaze
This easy pumpkin bread is delicious plain, but we like it best with a glaze! This maple glaze is simple to whip up and has a sweet, maple-forward flavor.
Using maple glaze adds a pop of maple-forward flavor. It’s easy to find at the grocery store and it’s worth buying. However, the glaze tastes delicious without it!
Butter is helpful for storage. One advantage of the maple glaze is that the butter helps to make for a more solidified glaze that holds up better over time.
This pumpkin bread recipe tastes even better the next day, because it picks up moisture during storage. Here are a few tips for storage of this quick bread:
Stores at room temperature for 4 days, wrapped tightly in aluminum foil.
Stores refrigerated for 10 days. Cold temperatures can make it taste dryer, so bring to room temperature before serving.
Stores frozen for up to 3 months. Slice the bread and freeze it in slices for up to 3 months.
More pumpkin recipes
When it’s pumpkin season, you’ve got to taste test them all! Here are a few tasty pumpkin recipes you might enjoy:
This easy pumpkin bread recipe is made in just one bowl and bakes up into the best moist, cozy-spiced slices. Top it with a simple maple glaze to take it over the top! This is our family favorite recipe we use every fall.
Preheat the oven to 350°F. Grease a 9 x 5 inch aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the bread once its baked.
In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugar, oil, and vanilla.
Whisk in the cinnamon, ginger, allspice, nutmeg, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir).
Pour the batter into the bread pan.
Bake 60 to 65 minutes, until the top is set and a toothpick comes out with a few clinging crumbs. Allow to cool in the pan for 30 minutes, then run a knife around the edges and pull up on the parchment paper to remove the bread. Allow to cool to room temperature if glazing.
If making the glaze, heat the butter and maple syrup in a small saucepan until the butter melts. In a medium bowl, slowly whisk the powdered sugar, butter and maple syrup, salt and maple extract until a thick glaze forms. Gradually add the milk to make a smooth, pourable glaze. If the glaze is too sticky, add a teaspoon more milk until it comes to a smooth, thick consistency. Use a fork to drizzle across the bread.
Slice into pieces and serve. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months (freezing works best without the glaze).
When it comes to holiday feasts, there’s nothing like gathering around a fire and smelling the delicious smoke rolling off a perfectly cooked piece of meat. From spooky Halloween bites to massive Christmas roasts – before the New Year rolls in – this round-up of holiday recipes will leave your guests impressed and beyond satisfied.
I’ve collected up some of my favorite festive recipes by holiday for all your upcoming special occasions. Whether you’re grilling steak tacos for Halloween or slow-smoking a bison tenderloin for Christmas, I’ve got something here for everyone.
So, let’s dive into the best recipes for the holiday cooking season, fire up those grills, and start cooking with bold flavors, rustic techniques, and maybe a little whiskey.
When you’re planning your holiday menu, down to the details of setting your holiday table, make sure you invest in the best meats possible for your feast. The quality of the meat will make all the difference in flavor, texture, and the overall dining experience. Here are a few tips for sourcing the perfect meats for your holiday recipes:
Shop Local: For your holiday recipes, support local farms or butchers whenever possible. They often offer high-quality, pasture-raised meats that are fresher and more sustainably sourced than mass-produced options.
Look for Grass-Fed and Organic Options: Grass-fed beef tends to have a more intense flavor profile and is leaner, making it a perfect choice for your holiday dishes.
Know Your Butcher: Build a relationship with your local butcher. They can guide you in choosing the best cuts for holiday feasts. A good butcher can recommend the best meat for your cooking method, whether you’re grilling, smoking, or roasting.
Plan for Special Cuts in Advance: Specialty meats like leg of lamb or prime rib are in high demand during the holiday season, so placing your order early is wise. This ensures you get what you need and avoids last-minute hiccups.
Investing in high-quality meats and sourcing them carefully will level up every dish on your holiday menu.
Favorite Recipes Roundup for the Holidays
Whether you’re preparing for Halloween, Thanksgiving, or Christmas, these holiday recipes will help you bring bold, smoky flavors to your table. From spooky smoked bat wings to perfectly seasoned prime rib, there’s a recipe here for every holiday gathering. Embrace the fire, grab a drink, and get ready to make this holiday season your tastiest one yet!
Halloween Recipes
Who says Halloween is all about candy? Sure, sugar’s great, but let’s get spooky with a few savory, smoky dishes that will add a fiery flavor to your Halloween gathering.
Smoked Bat Wings
These blackened wings are seasoned with a charcoal-based rub, smoked low and slow, and served with a spooky ranch sauce.
Thanksgiving is all about the bird, and this lineup of recipes proves that turkey can be anything but boring. From traditional smoked turkeys to fried delicacies, we’ve got all your bases covered. Before you dive in, make sure to read up on The Benefits of Brining.
Maple Bourbon Spatchcock Turkey
A juicy spatchcocked turkey infused with bourbon, maple, and butter, cooked over smoke for a perfectly even and flavorful Thanksgiving centerpiece.
Christmas calls for grand feasts – and nothing says “holiday” quite like a massive roast. From prime rib to bison tenderloin or roasted salmon, these holiday recipes will warm your soul and give your friends and family lasting memories.
Beef Holiday Recipes
Herb Crusted Prime Rib
This prime rib is coated with fresh herbs and garlic, slow-cooked to perfection on the smoker, and served with a rich red wine sauce.
When it comes to what to serve with your holiday recipes and meats, the side dishes are just as important as the main attraction. Pair your meats with some classic Potatoes au Gratin—rich, creamy, and baked to golden perfection. Or, if you’re craving something a bit more traditional, try potatoes with sour cream. The cream offers a cool, tangy contrast to the smoky flavors. And for a sweet and tart element, you can’t go wrong with cranberry sauce, perfect alongside any meat, not just turkey.
Best Homemade Cranberry Sauce
This is a unique and flavorful cranberry sauce to complement your holiday recipes. To make, boil some fresh cranberries with a cup of tart cherry juice instead of water. Add a splash of pineapple juice. Stir in about 3/4 cup of brown sugar to balance the tartness, adding more if needed. Optionally, to finish off the sauce, add a few pinches of cardamom to give the sauce a warm, spiced depth. Simmer until the cranberries burst and the sauce thickens, then let it cool before storing it in a jar or serving. Perfect for pairing with holiday meats or as a tangy-sweet side!
And when you’re planning your Christmas feast, don’t forget your homemade Christmas desserts. Christmas cookies and decadent options like Bread Pudding or Wine Cake will always hit that sweet spot, rounding out the meal with festive, sugary goodness.
Woods by Meat
When selecting hardwood for smoking or grilling different types of meat, it’s crucial to match the wood’s intensity with the meat’s richness to get the best flavor. Here’s a breakdown of my recommendations:
Beef: Oak and hickory are ideal for beef, as their bold, robust smoke complements the meat’s richness. Mesquite works well for a more intense flavor, but use sparingly to avoid overpowering the beef.
Pork: Apple, cherry, and maple are excellent choices for pork, offering a sweet and mild smoke that enhances the natural sweetness of the meat. Hickory also pairs well for a more robust, more classic BBQ flavor.
Poultry: Apple and pecan are fantastic for poultry, providing a sweet, nutty flavor without overwhelming the delicate meat. Alder and maple are also good choices for a milder smoke.
Lamb: Oak and cherry balance well with the gamey flavor of lamb, adding a touch of fruitiness and earthiness. Hickory can also work but should be used with care.
Internal Temperatures by Protein
As a reminder to always bring your meats up to a safe temperature, here’s a breakdown of the ideal internal temperatures for various meats in degrees F. If you have not done so yet, make sure to invest in a good digital meat thermometer.
Steaks and Roasts: Cook medium-rare to 130F, medium to 140F, and well-done to 160F.
Pork Chops, Roasts, and Tenderloin: Cook to 145F, then let it rest for three minutes.
Whole Chicken and Turkey: Cook to 165F for breasts, thighs, and wings.
Lamb Chops and Roasts: Cook to 135F for medium-rare or 145F for medium.
Salmon: Cook to an internal temperature of 125F for medium-rare or up to 145F for a firmer, fully cooked texture.
Remember, the key to a truly unforgettable feast starts with high-quality ingredients, a touch of creativity, and a dash of holiday spirit. From locally sourced meats to the right wood for smoking, every detail contributes to making your holiday spread stand out. So, embrace the warmth of the fire, experiment with your favorite flavors, and enjoy the season’s best meals with the ones who matter most.
Here’s to making this holiday season not just freakin’ delicious but truly extraordinary! Cheers!
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Everyone goes crazy for this pumpkin cookies recipe! They come out ultra soft, chewy, and cozy-spiced, drizzled with a sweet…
Everyone goes crazy for this pumpkin cookies recipe! They come out ultra soft, chewy, and cozy-spiced, drizzled with a sweet and simple icing. In our opinion, it’s the perfect fall cookie!
When it comes to favorite pumpkin recipes, here’s one at the very top for us: these chewy iced pumpkin cookies! Whenever we make these for someone, they rave (recently, our son’s teacher couldn’t say enough about them).
These sweet morsels are lusciously pillowy and chewy, scented with a burst of fall spices and a hint of molasses. The exterior has a subtle sugar crunch and a drizzle of simple sweet icing. Even better, the soft texture holds up for days. They really are the best: great for fall desserts, Halloween, Thanksgiving and everything in between.
Ingredients in this pumpkin cookies recipe
We’re not huge fans of cakey pumpkin cookies. You know, the kind that are basically like little round pumpkin cakes? To us they’re not really cookies, more like cake bites. So with this recipe, we created pumpkin cookies that are soft and chewy, with the texture of a molasses ginger cookie but with pumpkin and pumpkin spices. The key here? Don’t use too much pumpkin puree: it adds lots of moisture which leads to cakey cookies. Here are the ingredients you’ll need for this pumpkin cookie recipe:
Pumpkin puree: Too much pumpkin makes for cakey cookies. This recipe uses just enough pumpkin.
Unsalted butter: Heat the butter until it starts to turn brown and smells nutty, then immediately remove from the heat. Using brown butter adds a deep nuance in flavor (and smells incredible).
Egg yolkand molasses: Egg yolk and a bit of molasses helps to make the perfect chewy texture.
All-purpose flour and granulated sugar: We don’t recommend using substitutes in this recipe because it significantly alters the texture.
Cinnamon, ginger, allspice, nutmeg, baking soda, vanilla extract and salt: These baking ingredients bring together the spiced pumpkin flavor.
Tips for baking pumpkin cookies
Cookies can be temperamental, and pumpkin cookies are no different. It’s challenging to get cookies that look perfectly identical. Here are a few tips for upping your baking game:
Use a cookie scoop. If you have a 1 ½ tablespoon cookie scoop, it’s helpful for portioning the dough perfectly.
Bake the trays separately. This is one of our biggest baking tips: bake only one tray of cookies at a time! This ensures the best consistency between the trays because the oven heat is the same for each. (This is even true with new ranges like ours.)
Refrigerate the dough in between baking the trays. It’s not required, but it also yields the most consistency. When you don’t chill in between baking, the cookies have slightly more crinkles—while it looks nice, it’s appears slightly different from the first batch. If you’d like you can chill the dough longer than it takes to bake the first tray, but let it come to roughly room temperature before making the balls.
Tip for pumpkin puree brands
There’s a fair amount of variation between pumpkin puree brands. Some are rather dry, and others are very wet.
We’ve found from experimentation that Libby brand of canned pumpkin has the best dry texture for baking. We’re not affiliated with the brand; we’ve just noticed that other brands can be very wet. If you have access to this brand, we’ve found it yields the most consistent results.
Storing leftovers
These pumpkin cookies hold up well over time. This is a must for cookies in our opinion, since you’re making them in such a big batch. Here’s what to note about storing these cookies:
Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
Store frozen for up to 3 months. If you can, freeze the cookies un-iced: it doesn’t hold up as well frozen.
Everyone goes crazy for this pumpkin cookies recipe! They come out ultra soft, chewy, and cozy-spiced, drizzled with a sweet and simple icing. In our opinion, it’s the perfect fall cookie!
Place the butter (sliced into pieces) in a skillet over medium heat. Heat for about 5 minutes until it melts, turns foamy, and then becomes golden brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl. Transfer to the freezer for 15 minutes to cool (you can also do this in advance and cool it to room temperature).
In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
Add the cooled browned butter to the bowl of a stand mixer. Add the sugar and mix on High speed for 1 minute, until light and fluffy. Add the egg yolk, molasses and vanilla extract, and beat on High speed for 1 minute. Add the pumpkin puree and mix just until incorporated, scraping once. Pour in the bowl of dry ingredients and mix on Low speed until just combined.
Line a baking sheet with parchment paper. Place ¼ cup granulated sugar on a plate. Roll the dough in 1 ½ tablespoon balls, using a cookie scoop if possible, then roll the ball into the plate of sugar. Repeat for a tray of 12 cookies. Add a single tray to the oven and bake 12 to 13 minutes, until puffed. Chill the remaining dough while baking (recommended but not required; without it the second batch comes out with slightly more crinkles**). Allow to cool on the pan 5 minutes before removing to a baking rack.
Repeat for the second batch of cookies (baking the trays separately yields more even results).
Allow the cookies to cool to room temperature, about 30 minutes. For the glaze, mix the powdered sugar, milk and melted butter in a small bowl until a thick icing forms (add slightly more sugar if it’s too runny or a hint more milk if too thick). Use a fork to drizzle the icing over the cookies. Wait for about 20 minutes for the icing to dry before serving.
Store at room temperature for about 1 week, refrigerated for 2 weeks (bring to room temperature before serving), or frozen for 3 months (un-iced cookies freeze best).
Notes
*Don’t use pumpkin pie filling! Canned pumpkin can vary in moisture level, and too much moisture makes cakey pumpkin cookies. We’ve found Libby brand canned pumpkin has the best dry texture for baking, while other brands can have more moisture than others.
**You can also chill the dough longer than it takes to bake the first tray, but let it come to roughly room temperature before making the balls. (Baking the dough right from chilled yields different results.)
Variation: Try this Maple Glaze for topping the cookies.
Category:Dessert
Method:Baked
Cuisine:Fall
Diet:Vegetarian
A few more pumpkin recipes
‘Tis the season! Here are a few more pumpkin recipes you’ll love:
If you love the combination of tart, crisp apples and sweet, sticky caramel, making homemade caramel apples is a must! Keep these delicious treats simple or add your favorite toppings to make them your own.
Oh man. Caramel apples. What. a. treat. Every time there’s a fair during the fall, these babies show up and make my freakin’ day.
I love, love, love them so much. It’s kind of silly how much. When we go to Disney World, I love checking out all their super cool creations, especially the adorable ones with Oreos for Mickey ears.
As much as I love getting caramel apples at the carnival or apple orchard, I love making them at home, too. After all, when you have a kiddo who is ALL about Halloween, it’s an extra-fun activity to do together as a family.
If you’ve never made homemade caramel apples before, you’re going to be shocked at how simple they actually are. All you need are a few ingredients and you’re on your way.
Plus, you can add any of your favorite toppings, so it’s a great chance to go all out and make the indulgent apple of your dreams!
While my kids carve the pumpkin, I roast the pumpkin seeds!
Whenever I need to make a gluten-free dessert, I love making flourless desserts because you don’t need any special flours and they are easy to make. I love my flourless chocolate cake, my flourless brownies, and these Flourless Peanut Butter Blondies. If you love peanut butter, I know you will LOVE these blondies! The blondies… 
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