4 easy pumpkin recipes to celebrate fall

With fall comes the inevitable return of pumpkin everywhere. Whether you normally prefer it in your latte or your pie, pumpkin flavor is delicious and can be incorporated into almost every meal of the day. Try some of these pleasing pumpkin recipes to taste the spirit of the season with your family.

Pumpkin Spice Rice Krispie Treats

Start with the traditional favorite of Rice Krispie treats and punch it up with some pumpkin flavor.


  • 6 cups Rice Krispies cereal
  • 4 cups marshmallows
  • 1/2 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1/8 cup pumpkin puree
  • 3 Tbsp. butter

Melt butter on medium heat and add 4 cups of marshmallows, stir to melt and combine. Add 1/8 cup pumpkin puree, ½ tsp. cinnamon and ½ tsp. pumpkin pie spice to melted marshmallow mixture. Toss in 6 cups of Rice Krispies and stir quickly. Pour into greased 9×13 baking pan and allow to cool before cutting.

Baked Pumpkin Doughnut Holes

Get that taste of the fall farmers market with fresh baked doughnut holes right at home.


For donuts:

  • 1 3/4 cup all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. ground nutmeg
  • 3/4 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1 egg
  • 1/3 cup vegetable oil
  • 1 tsp. vanilla extract
  • 1/2 cup milk

For cinnamon sugar coating:

  • 1 stick unsalted butter, melted
  • 2/3 cup sugar
  • 1 Tbsp. cinnamon

Preheat oven to 350 degrees and grease mini-muffin pan. Combine flour, baking powder, salt, pumpkin pie spice and nutmeg together.

In large separate bowl, mix pumpkin puree and brown sugar. Add in vegetable oil, vanilla extract and egg. Pour in milk and mix until smooth. Add dry ingredients to wet mixture and stir to combine.

Scoop the batter into mini muffin pan until ¾ full and bake for 10-12 minutes. Remove and allow to cool.

Melt one stick of butter in a small bowl and then mix sugar and cinnamon in another small bowl. Dip the doughnut holes into the melted butter and then coat with the cinnamon sugar.

Pumpkin Oatmeal Cookies

These delightful cookies will have you reaching back for more with the decadent mixture of pumpkin, oatmeal, raisins and chocolate.


  • 2 1/4 cups all-purpose flour
  • 1 1/3 cups old-fashioned oats
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 cup raisins
  • 1 bag Ghiradelli milk chocolate chips

Preheat oven to 350 degrees and lightly grease baking sheets. Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, brown sugar and sugar in large bowl until light and fluffy. Add pumpkin, egg and vanilla extract and mix well. Add flour mixture and stir well. Stir in raisins and chocolate chips. Drop by rounded tablespoons onto baking sheets.

Bake for 14-16 minutes or until lightly browned and set in center. Cool for 2 minutes on baking sheets, then remove to wire racks to cool completely.

Creamy Pumpkin Pasta Sauce

This healthy version of pasta sauce made with pumpkin puree could be a good way to sneak in those veggies for your little ones, while also enjoying how amazing it tastes.


  • 8 oz pasta of your choice
  • 2 tsp. olive oil
  • 2 cloves garlic, minced
  • 1 shallot, chopped
  • Handful of sage, stems removed
  • 1 cup pumpkin puree
  • 1 cup chicken broth
  • 1/8 tsp. nutmeg
  • 2 Tbsp. half & half
  • Salt and pepper to taste
  • 1/4 cup shaved Parmesan cheese for topping

Cook the pasta according to package directions and drain when al dente. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and sage and stir well. Cook for about 10 minutes, until the shallots are tender and fragrant. Add the pumpkin, chicken broth and nutmeg and stir to combine.

Once sauce is heated through, remove from heat and stir in half & half to make the pasta creamy. Add the pasta and combine. Season with salt and pepper to taste. Garnish with additional sage and Parmesan cheese for serving.

Megan Murray Elsener is a Chicago Parent columnist, freelance writer and mom of three.

- Advertisement -


Bring Project-Based Learning Home with Bennett Live

Even a pandemic can’t dampen the creative mind. Every challenge provides opportunities to innovate and learn in new and different ways. Knowing this truth,...

Free Days for Chicago-Area Museums

Family fun that is easy on the wallet.

What to Pack for Family Vacation

Plan ahead with this list!

- Advertisement -