Or add extra fiber and omega-3s by adding up to 3 tablespoons of ground flaxseed or chia seeds. Whisk egg, buttermilk, pumpkin, pecans, oil, sugar and vanilla in a medium bowl. Resist overmixing–it will make the pancakes tough. Let the batter sit, without stirring, for 10 to 15 minutes. Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes....
The creamy pumpkin filling is complemented by the warm spices in the pumpkin pie spice blend and maple syrup. Oats and pecans add a lovely crunch to the topping. Serve warm with whipped cream or vanilla ice cream. Photo: Photographer: Sara Baurley, Food Stylist: Jasmine Smith, Prop Stylist: Josh Hoggle Using your fingertips, mix in butter until the mixture is crumbly. Refrigerate for 15 minutes. Fold in 3 tablespoons maple syrup until well incorporated (it will be a wet sand consistency)....
This healthy smoothie recipe has all the flavor of a pumpkin spice latte without all the sugar. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.
Toasted pumpkin seeds add texture and nutty notes. Parsley adds mild fresh flavor, but any chopped fresh herb would work just as well. Add shallots and cook, stirring occasionally, until tender, about 4 minutes. Photo: Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen Rankin Serve the risotto topped with pepitas, parsley and the remaining 1/2 cup goat cheese. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....
Here, the remaining pumpkin is whipped with cream cheese, pecans and crystallized ginger for a tangy filling. Coat an 18-by-13-inch rimmed baking sheet with cooking spray. Line with parchment paper and coat the paper with cooking spray. Sift the flour mixture over the pumpkin mixture and fold with a flexible spatula until combined. Pour the batter into the prepared pan and spread evenly. Bake the cake until firm and the top springs back when touched lightly, about 18 minutes....
Canned pumpkin and pumpkin pie spice are delicious seasonal additions to a classic snickerdoodle. The spice blend adds warming notes thanks to the cinnamon, nutmeg, ginger and cloves. These healthy pumpkin snickerdoodle cookies are light and moist, making them the perfect sweet treat. Photo: Sara Haas Line 2 large rimmed baking sheets with parchment paper. Whisk all-purpose flour, pastry flour, baking powder and salt in a medium bowl. Beat in pumpkin and vanilla....
This pumpkin spice bread recipe is a snap to pull together. Whisk flour, cinnamon, baking soda, salt, ginger, nutmeg and allspice in a large bowl. Whisk pumpkin, maple syrup, oil and eggs in a medium bowl. Let cool in the pan on a wire rack for 5 minutes. Add vanilla and beat until combined. Spread over the cooled bread. Spread cream cheese mixture on (Step 3) just before serving. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....
Process dates and pecans in a food processor until finely chopped, about 1 minute. Add oats, pepitas, chia seeds, pumpkin pie spice and salt. Process until fully combined, about 10 (1-second) pulses. Photo: Photographer: Robby Lozano, Food Stylist: Catherine Jessee, Prop Stylist: Josh Hoggle Line a large rimmed baking sheet with parchment paper. Using clean hands, roll each portion into a ball. Serve immediately or refrigerate, covered, for up to 5 days....
No super-sweet sugar bombs here! If you would rather have a vegan latte, use whatever nondairy milk you’d like. Real pumpkin puree, maple syrup, cinnamon and coffeeit’s fall in a mug! (If using a sweetened liqueur, consider cutting down on the maple syrup in the recipe.) Whisk in pumpkin, maple syrup and nutmeg. Heat just to a simmer (do not boil). Use a milk frother to create a foamy consistency, if desired....
Indulge your PSL obsession with these pumpkin spice cookies. Instant espresso powder gives these soft, cakey cookies a subtle yet recognizable coffee flavor. Spread with cream cheese frosting (with more pumpkin pie spice flavors) and sprinkle with cinnamon to finish. And, go ahead, drink a pumpkin spice latte while you eat them for the full PSL experience. After all, it’s only fall for so long (though we’d eat these cookies year-round)....
These super-tender pumpkin sugar cookies are perfectly spiced with just the right amount of pumpkin pie spice. The optional frosting is a sweet addition that adds even more warm fall flavors. Add just a touch of orange food coloring to the frosting to make these pumpkin sugar cookies pop. Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster Add pumpkin, egg and vanilla; beat on medium speed until combined....
This festive dessert is sure to be a hit for the holidays or at any autumn gathering! Cubes of moist, spiced pumpkin cake are nestled between layers of creamy pumpkin filling and fluffy whipped cream. Coat an 8-inch-square baking pan with baking spray. Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf Gradually whisk the egg mixture into the flour mixture until just combined. Pour the batter into the prepared pan, spreading into an even layer....
We swirl in homemade date paste, which brings a naturally sweet, caramel-like taste and gut-friendly prebiotics. Keep reading for our expert advice, including what toppings to add to elevate this make-ahead breakfast. Cover and refrigerate for at least 8 hours (or up to 4 days). Stir in the remaining 18 teaspoon salt. Transfer to an airtight container and refrigerate until ready to serve (or up to 2 weeks). Top with a heaping 1 tablespoon pecans....
