Perfect Pumpkin Recipes

Pumpkin Bread

photo and recipe provided by Nora Lounibos

Bread Ingredients:

  • 3 eggs

  • 1 lb. can of pumpkin

  • ¾ cup vegetable oil

  • ½ cup water

  • 2½ cups all purpose flour

  • 2¼ cups sugar

  • 11 teaspoons baking soda

  • 1¼ teaspoons salt

  • ¾ teaspoon nutmeg

  • ¾ teaspoon cinnamon

  • 1 cup sultanas (golden raisins)

  • ½ cup chopped walnuts


Frosting ingredients: (optional)

  • 4 oz. cream cheese

  • 9 tablespoons butter

  • 1 teaspoon lemon juice or vanilla extract

  • ½ box confectioners sugar



  1. Beat together the eggs, pumpkin, vegetable oil and water.

  2. Add the flour, sugar, baking soda, salt, nutmeg, cinnamon, sultanas and chopped walnuts.

  3. Pour the batter into three buttered 1 lb. coffee cans and place in oven standing up.

  4. Bake at 350° for an hour and 15 minutes or until a straw from a witch's broom, inserted into the bread, comes out clean.

  5. Let the bread cool.

  6. Combine the frosting ingredients and frost the bread when cooled. (optional)

  7. Sprinkle with chopped walnuts.

Pumpkin Snickerdoodles

photo and recipe provided by Nora Lounibos

Ingredients:

  • 2 cups all-purpose flour

  • ½ teaspoon baking soda

  • ½ teaspoon cream of tartar

  • ½ teaspoon coarse salt

  • Pinch of freshly grated nutmeg

  • 1 stick unsalted butter, melted and allowed to cool

  • 1 cup granulated sugar

  • ½ cup canned pumpkin purée (not pie filling)

  • 1 large egg, room temperature

  • 1 teaspoon pure vanilla extract

  • ⅓ cup fine sanding sugar

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground allspice



  1. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt and nutmeg.

  2. In a large bowl, whisk together butter, granulated sugar and pumpkin purée until smooth.

  3. Add egg and vanilla and whisk to combine.

  4. Add flour mixture and stir to combine (about 2 minutes).

  5. In a small bowl, combine sanding sugar, cinnamon and allspice.

  6. Drop heaping tablespoons of dough into sugar mixture and roll into 1½-inch balls.

  7. Transfer to parchment-lined rimmed baking sheets, 3 inches apart. Using a spatula, flatten balls to just under ½ inch thick.

  8. Sprinkle with more sugar mixture.

  9. Bake at 375°, rotating sheets halfway through, until light golden and firm to touch (10 to 12 minutes).

  10. Let cool for 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container up to 3 days.

Pumpkin Pancakes

photo and recipe provided by Nora Lounibos

Ingredients:

  • 1 ¼ cup flour

  • 2 tablespoons sugar (optional)

  • 2 teaspoons baking powder

  • ½ teaspoon cinnamon

  • ½ teaspoon ginger

  • ½ teaspoon salt

  • ⅛ teaspoon nutmeg

  • Pinch of cloves

  • 1 egg

  • 6 tablespoons pumpkin purée

  • 2 tablespoons melted butter

  • 1 cup milk



  1. Whisk together dry ingredients.

  2. Mix together wet ingredients.

  3. Fold dry mix into wet mix.

  4. Cook over medium heat (¼ cup batter per pancake).