It’s pumpkin time! Everywhere I look: pumpkin this, pumpkin that. The spice synonymous with fall has officially taken over. And there’s a reason for that: it’s delicious. Here’s a fun fact: I only started liking pumpkin a couple of years ago. I used to strongly dislike the flavor and would do everything I could to stay away from it (i.e. no pumpkin bread or pumpkin-spice lattes for me). I’m not even sure when that changed (probably around the same time I all of the sudden started loving beets) but I’m so glad it did because I feel like I was really missing out on one of fall’s greatest pleasures.
This past weekend, my husband went out of town and I decided to spend part of my Sunday baking. (Perhaps baking is my new SSB?) With so many pumpkin recipes flooding my Pinterest (I’m tempted to dedicate an entire board to it), it wasn’t difficult to find some good pumpkin inspiration. The only hard part was deciding which one to make first. Since Sundays are my usual cookie-baking day, I used this recipe to make pumpkin snickerdoodles. Yes. They tasted just as good as they sound. The mix of cinnamon + sugar + pumpkin-y goodness made for a perfect cookie. Of course, I had so much leftover pumpkin puree that I simply couldn’t stop there. So I made something else: pumpkin-banana bread. As someone who loves banana bread, I wasn’t sure about mixing up the classic flavor I’ve come to love – but it totally worked. The pumpkin isn’t overwhelming and only complements the banana flavor. It’s a new fall favorite and one I’ll certainly be making again.
My list of to-make pumpkin recipes this season is getting longer and longer (one quick trip to Pinterest just adds five more). Here, the top 10 on my list. From breakfast treats to Mexican fare, there’s so many ways to use pumpkin – and I plan to try them all. If you have some great pumpkin recipes of your own, please share in the comment section!