Autumn is the season of particular flavors apple, cinnamon and the most prominent—pumpkin. In recent years every commercial business that slings out fast food and drink has seen the allure of pumpkin. They have seen how people just eat it up, so once September rolls around everyone from Starbucks to McDonalds rolls out pumpkin flavors in full force with a hefty seasonal price tag.

Instead of paying a premium for pumpkin flavored treats, save a few dollars and make your own. Put all those fresh extra laying around from carving Jack-o-Lanterns or making pumpkin pie for Thanksgiving to work with some of these delicious recipes.

Making Pumpkin Puree

Many of the following recipes can be made with canned pumpkin, but if you have some fresh pumpkin you are looking to use, you need to make a pumpkin puree from it first. Plus it is easy to freeze puree and use it all year round.

Cut off the head bit with the stem of the fresh pumpkin then cut it in half. Scoop out the guts, save the seeds and roast them if you'd like, then cut the halves in half again.

Roast them at 350 degrees for 45 minutes until soft. Remove the skin then place in the blender. Add just a little bit of water, about 1/4th cup, to make it smooth. Blend then use in food or freeze in a sealable bag.

pumpkin lattes

Pumpkin Spice Maple Lattes

Don't spend ten dollars on a Starbucks pumpkin latte, this is better. Way better. The best part is, you can make them in mass in a crock pot for parties or just to horde for yourself.


4 cups of strong coffee or espresso
8 cups of milk or almond milk
3/4ths cup of canned pumpkin of pumpkin puree
3/4th cup of maple syrup
2 tablespoons of vanilla
1 tablespoon of pumpkin spice

Yields 14 cups

Combine all the ingredients in a crock pot and cook on high for two hours, this can also be done on low on the stove top.

Strangely simple, yes? Thinking you could just slop all this together and heat for a little bit? Sorry, but the long cooking time is needed. The flavors, like in a fine stew, need time to mull together to create the flavor. Great things take time, I'm afraid.

pumpkin pancakes

Pumpkin Pancakes

This is an oldie, but it doesn't make it any less good.


1 cup of flour
1 teaspoon of baking soda
1/4th teaspoon of salt
1 tablespoon of sugar
1 teaspoon of cinnamon
1/4th teaspoon of nutmeg
1/8th teaspoon of cloves
1/2 cup of milk
1/2 cup of pumpkin puree
2 eggs

Whisk together the flour, baking soda, salt, sugar, cinnamon, nutmeg, and cloves in a bowl. In a separate bowl, whisk together buttermilk, pumpkin and eggs. Gradually whisk the dry ingredients into the wet ones until they are all blended together.

Drop tablespoons of the mixture onto a well oiled (or buttered) griddle. Cook until the bubbles begin to burst and then flip to cook the other side. Serve with butter and syrup of choice. I have found maple syrup tastes the best, but blueberry is pretty good as well.

pumpkin doughnuts

Pumpkin Doughnuts

Apple doughnuts, pumpkin doughnuts, these are the things that make people look forward to fall. They are at their best served warm.


2 tablespoons of softened butter
1/2 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/4th teaspoon of baking soda
1/4th teaspoon of ground ginger
1/8th teaspoon of ground cloves
1/2 cup of canned pumpkin or pumpkin puree
1/3 cup of butter milk
1 egg
1 egg yolk
1/2 teaspoon of vanilla
2 cups of all-purpose flour
A dash of nutmeg
Vegetable oil for frying

In a bowl with an electric mixer beat the butter on high for 30 seconds. Add in the sugar, baking powder, salt, cinnamon, baking soda, ginger, nutmeg and cloves. Beat these until they are combined well, scraping the side on occasion. Then beat in the pumpkin, buttermilk, egg, egg yolk, and vanilla. Removing the mixer and using a wooden spoon, stir in the flour. Cover the bowl and chill for three hours.

On a floured surface, roll out the dough until it is 1/2 inch thick with a floured rolling pin. Cut out doughnut shapes with a drinking glass and shot glass to do the holes, make sure to flour the rims in between each one.

Heat the vegetable oil in a deep fryer or in a deep frying pan. Cook 2 to 3 doughnuts at a time for about 2 minutes on each side. Place on a paper towel and roll in sugar before they cool completely.

pumpkin cookies

Pumpkin Nutmeg Cookies

Pumpkin and nutmeg are like best friends skipping through a field of flowers when it comes to flavors, so naturally it makes a fine cookie.


1 cup of softened butter
1 cup of packed brown sugar
2 teaspoons of ground nutmeg
1 teaspoon of baking soda
1 cup of canned pumpkin or pumpkin puree
1 egg
2 teaspoons of vanilla
2 cups of all-purpose flour
Pecan halves (optional to place on top)

In a bowl, beat the butter with an electric mixer for 30 seconds. Then add in the brown sugar, nutmeg, and baking soda. Beat this mixture until it is well combined, scraping the sides of the bowl on occasion. Beat in the pumpkin, egg, and vanilla. After this mixture has been well mixed then add in the flour.

Drop teaspoons of the mixture on a greased baking sheet. Is using, press the optional pecan half into the top before baking. Preheat the oven to 350 and bake for 15 minutes until golden brown.

pumpkin roll cake

Pumpkin Roll Cake

Perhaps the singularly most beloved pumpkin cake in existence.

Ingredients for the Cake:

1/4th cup of all-purpose flour
1/2 cup of whole wheat
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of ground cinnamon
1 teaspoon of ground ginger
1/4th teaspoon of ground nutmeg
1/2 teaspoon of salt
3 large eggs
1/2 cup of sugar
1/2 cup of brown sugar
3/4th cup of canned pumpkin or pumpkin puree

Ingredients for Filling

8 ounces of cream cheese
1 1/4th cup of sifted confectioner's sugar
1 tablespoon of heavy cream
1/4 cup canned pumpkin or pumpkin puree
1/2 mashed banana
A pinch of salt

In a bowl sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Stir together just to fully combine the ingredients. In a separate bowl combine the eggs and sugar and beat with an electric mixer until thick. Turn the mixer down to low and add in the pumpkin and gradually add the flour mixture.

Preheat the oven to 375 degrees. Grease a sheet pan, then line the pan with parchment paper and grease and flour the paper. Pour the mixture in the prepared sheet pan and bake for 15 minutes until springy.

When the cake is finished, lay on a flat clean surface that has been covered in confectioner's sugar. As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don’t press!) starting at the short end of the cake. Allow to cool completely on a wire rack.

In a bowl with an electric mixer, beat the cream cheese, confectioner's sugar, and cream together. Beat until fluffy then add in the pumpkin, banana, and salt.

Unroll the cake onto the board with the towel underneath and spread the filling evenly on the cake. Reroll the cake and dust with confectioner's sugar.