Lila's Fall Pumpkin Recipes

Pumpkin Peanut Butter Cookies (Vegan, Gluten Free, Refined Sugar Free)

Ingredients:

3 tbs pumpkin puree 

1/4 cup apple sauce 

1/4 cup peanut butter 

2 tbs maple syrup 

1 tsp vanilla extract 

1 tbsp chia seeds 

1 cup GF oat flour 

1/4 rolled oats 

1 tsp pumpkin pie spice 

1 1/4 tsp cinnamon 

1 tsp salt 

1/4 vegan chocolate chips 

Directions:

Preheat the oven to 350 degrees and line a baking sheet with parchment. 

I’m a mixing bowl, whisk together pumpkin, apple sauce, peanut butter, maple syrup, and vanilla until smooth. Add the remaining ingredients and fold in with a spatula until just combined. Scoop 1 1/2 tbs sized balls of dough and flatten and shape them into a circle. Bake for 8 minutes. Allow them to cool for 5 minutes before transferring to a wire rack to cool completely (or eat them warm!).

Cookies keep in the fridge in an airtight container for 5 days.

Pumpkin Bread (recipe from Smitten Kitchen)

Recipe linked here

Ingredients:

1 15-ounce can (1 3/4 cups) pumpkin puree

1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)

3 large eggs

1 2/3 (330 grams) cups granulated sugar

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon fine sea or table salt

3/4 teaspoon ground cinnamon

Heaped 1/4 teaspoon fresh grated nutmeg

Heaped 1/4 teaspoon ground ginger

Two pinches of ground cloves

2 1/4 cups (295 grams) all-purpose flour

TO FINISH:

1 tablespoon (12 grams) granulated sugar

1 teaspoon ground cinnamon

Directions:

Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray.

In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.

Bake bread for 65 to 75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring.

You can cool it in the pan for 10 minutes and then remove it, or cool it completely in there. The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off. 

Cake keeps at room temperature as long as you can hide it. Consider keeping in the tin with a piece of foil or plastic just over the cut end and the top exposed to best keep the lid crisp as long as possible.