Favorite Pumpkin Recipes


I get giddy with excitement the day the grocery stores begin displaying canned pumpkins. I really enjoy baking and cooking with pumpkins. Dennis bought me Allison Day’s book “Purely Pumpkin” for Christmas last year and I’ve been slowly making my way through this treasure trove of pumpkin recipes. Here are just a few of my favorites for fall:

Pumpkin-Orange Bread

Source: Martha Stewart Living, October 2017


  • 1 stick unsalted butter, melted, plus more for pan

  • 2 cups unbleached all-purpose flour, plus more for pan

  • 1 cup sugar

  • 1 teaspoon kosher salt

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon freshly grated nutmeg

  • 1 1/4 cups pure pumpkin puree (from a 15-ounce can)

  • 3 large eggs, room temperature

  • 2 teaspoons grated orange zest, plus 1/4 cup fresh juice (from 1 large orange)

  • 1 teaspoon pure vanilla extract

  • 1/3 cup pepitas


Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess.

In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, allspice, and nutmeg, 30 seconds. In another bowl, whisk together butter, pumpkin, eggs, orange zest and juice, and vanilla until smooth. Make a well in flour mixture and pour pumpkin mixture into it. Stir together just until combined and no dry flour remains (do not overmix). Transfer to prepared pan and sprinkle top evenly with pepitas, pressing lightly to adhere.

Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days.


Pumpkin Pie Granola


Source: “Purely Pumpkin” by Allison Day, yummybeet.com


  • 1/2 cup coconut oil, melted

  • 1/4 cup maple syrup

  • 1 teaspoon vanilla extract

  • 3 cups oats (not instant)

  • 1 cup chopped pecans (or walnuts)

  • 2 tablespoons packed dark brown sugar

  • 1 tablespoon plus 1 teaspoon pumpkin spice

  • 1/4 teaspoon sea salt


Preheat oven to 300 degrees. Line a large-rimmed baking sheet with parchment paper.

In a large bowl, combine coconut oil, maple syrup, and vanilla. Mix in remaining ingredients. Spread evenly onto prepared baking sheet and bake for 1 hour, until uniformly browned. Cool completely on baking sheet before storing airtight in the pantry. Sever with yogurt (I like Noosa’s pumpkin yogurt!), milk (oat milk is delicious) or enjoy by the handful!


Cheddar, Pumpkin & Pecan Scones


Source: “Purely Pumpkin” by Allison Day, yummybeet.com


  • 2 cups light spelt flour, plus more for rolling

  • 3 tablespoons light brown sugar, packed

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground nutmeg

  • 6 tablespoons unsalted butter, cubed, very cold

  • 1 cup pumpkin puree

  • 2 ounces sharp cheddar, grated (heaping 1/2 cup grated)

  • 1/2 cup chopped pecans

  • milk, for brushing


Preheat oven to 375 degrees.

In a food processor or large bowl by hand, pulse or mix to combine flour, sugar, baking powder, salt and nutmeg. Pulse or cut in butter until mixture resembles a coarse meal. Blend or stir in pumpkin. Pulse or stir in cheddar and pecans.

Lightly flour a clean countertop and dump out dough Form into a round. Using a floured rolling pin, roll dough into a large circle 1/2” high. With a 2 1/2” to 3” cookie cutter or drinking glass rim, cut rounds and place 2” apart on a large-rimmed baking sheet. Gather dough scraps, re-roll, and repeat (you will need two baking sheets). Lightly brush top of scones with milk.

Bake for 12 to 15 minutes, until puffed and bottoms are golden brown. While first batch of scones is baking, refrigerate other tray. Bake second tray of scones. Cool completely on baking sheet. Serve warm or at room temperature.


Do you have a favorite pumpkin recipe? Send me your favorites or share them in the comments below! - Rebecca