15 Greatest Pumpkin Recipes

Don’t care what anyone says. Pumpkin makes everything better. posted on

1. Salted Pumpkin Creme Brulee

WAY more elegant than pumpkin pie with all the same spicy, creamy flavors you love. Get the full recipe on Food52

2. Pumpkin Christmas Bread

An eggless (!), dairyless (!) loaf cake for breakfast, lunch, snack, dinner, dessert. All you have to do is dump, stir, and bake. Get the full recipe on Food52

3. Salted Pumpkin Caramels

Chewy, crunchy, sweet n’ salty Get the full recipe on Food52

4. Pasta Al Forno with Pumpkin and Pancetta

Like mac and cheese except way, way better. Get the full recipe on Food52

5. Honey Pumpkin Biscuits

Warm, spiced, and flecked with sea salt, these honey sweetened pumpkin buttermilk biscuits are to die for. Get the full recipe on Food52

6. You Won’t Believe It’s Vegan Pumpkin Pie

The two secrets to vegan pumpkin pie? Cashews in the filling and a coconut oil crust. Get the full recipe on Food52

7. Soft Pumpkin Chocolate Chip Cookies

Chocolate chip cookies get an upgrade with creamy pumpkin. Get the full recipe on Food52

8. Roasted Pumpkin Seeds

Roasted pumpkin seeds you can have any time, without the hassle of a recipe. Get the full recipe on Food52

9. Pumpkin Beer and Goat Cheese Soup

Cheese, pumpkin and beer? Maybe the world’s most genius combination EVER. Get the full recipe on Food52

10. Ginger Molasses Pumpkin Bread

Ginger and molasses add sweet and spice to a traditional pumpkin bread. Get the full recipe on Food52

11.

Forget that over-priced chain coffee shop drink. Make everyone’s favorite fall latte at home. Get the full recipe on Food52

12. Pumpkin Orange Cinnamon Rolls with Chocolate Chips

These are not your run-of-the-mill cinnamon rolls. The dough is a dream to work with, and the maple, orange and powdered sugar glaze is the proverbial icing on the cake. Get the full recipe on Food52

13. Birthday Pumpkin Muffins

Because cupcakes are really just muffins with icing. Get the full recipe on Food52

14. Meta Given’s Pumpkin Pie

Caramelizing the pumpkin puree means that this is a pie with guts, one that won’t just sit there phoning in the pumpkin flavor, burying it under lots of spice. Get the full recipe on Food52

15. Pumpkin Rugelach with Sage and Walnuts

A melt-in-your-mouth classic cream cheese dough gets a savory makeover with pumpkin and sage.

Makes 32 small rugelach

2 sticks unsalted butter
8 ounces cream cheese
2 cups flour
1 teaspoon kosher salt
3 tablespoons extra virgin olive oil
1/4 cup fresh sage leaves, chopped finely
2 large shallots, finely chopped (about 1/2 cup)
1/4 teaspoon aleppo or chile flakes
1 cup pure pumpkin puree (or squash or sweet potato puree)
2 healthy pinches kosher salt
freshly ground black pepper
1/2 cup walnuts, finely chopped
1 egg
1 teaspoon water
flaky sea salt or finely shredded parmesan, for sprinkling

1. Prepare the dough. Cut the butter and cream cheese into tablespoon-sized pats and let soften for 10-15 minutes. Pulse the flour and salt in the food processor, and then add the semi-softened butter and cream cheese and pulse several times, until the mixture has formed large crumbly chunks (this can also be done very easily with a pastry knife, if you’ve got a sleeping baby and don’t want to use the food processor). Gather the dough together into two large balls, flatten into disks and wrap in plastic wrap. Refrigerate for two hours or up to overnight.

2. While the dough is chilling, prepare the filling. Heat 3 tablespoons of olive oil in a large skillet over medium heat until shimmery. Toss in the chopped shallots, sage, and aleppo and cook for 2 minutes. Stir in the pumpkin puree and cook for 5 minutes more, to help evaporate some of the water in the pumpkin. Season with two healthy pinches of kosher salt and freshly ground pepper. Remove from the heat to cool down (the filling should not be hot when you spread it on the dough).

3. Preheat the oven to 350 degrees. When the dough has chilled, roll each disk into a 12” circle on a well-floured board. Make sure you flour the underside of the dough often, so that it doesn’t stick. Spread half of the cooled pumpkin filling onto each disk, and then distribute half of the finely chopped walnuts over each disk. Using a bench scraper (or knife, or pizza cutter), cut the dough into 16 triangles. Roll up each triangle, starting from the base, to form a crescent, and place on a parchment paper-lined cookie sheet.

4. Beat the egg with a teaspoon of water and brush lightly onto the rugelach. Top each rugelach with flaky sea salt or finely grated parmesan (I prefer the sea salt, my husband prefers parmesan, so I make half of each kind). Bake for 25 minutes, or until golden brown. Serve warm, if possible.

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