Pumpkin Dog Biscuits


2 eggs
1/2 cup canned pumpkin
1/2 teaspoon salt
2 tablespoons dry milk
2 1/2 cups wheat flour


  • Preheat oven to 350 degrees F.
  • Blend eggs and pumpkin together; add salt, dry milk, and flour.
  • Add water as needed to make the dough somewhat workable.
  • The dough should be dry and stiff, don’t be concerned with crumbs being left in the bowl.
  • You will need to mix this with your hands because it is too stiff for an electric mixer.
  • Roll to 1/2-inch thick.
  • Cut into shapes.
  • Place 1″ apart on ungreased cookie sheet.
  • Bake for 20 minutes on one side, then turn over and bake another 20 minutes.


I adore my dog, Persephone! She was usually in the kitchen with my when I was baking so I felt bad when nothing I made was for her. I couldn’t forget about my four-legged friend so I made these pumpkin dog biscuits, which she loved!!



Pumpkin Bread


1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 teaspoons pure vanilla extract
2 1/2 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 tablespoons pumpkin pie spice


  • Preheat oven to 350 degrees F. Grease and flour two bread loaf pans.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.
  • In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
  • Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
  • Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.


I kept this recipe simple, just the pumpkin bread. But this is the kind of recipe that would allow for different frostings, nuts, etc. I’ve had a lot of sweets on here, so I wanted to go for something simple. This bread was delicious and did not have an overwhelming pumpkin flavor to it.

Spiced Pumpkin Eggnog


      8 eggs (separated)
      2/3 cup sugar
      1 cup pumpkin puree (canned)
      1/2 tsp ground cinnamon
      1/4 tsp ground allspice
      3 cups milk
      2 cups heavy cream
      2 cups dark rum
      whipped cream (optional)
      grated nutmeg


  • Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, so for about 30 seconds.
  • Increase speed to medium-high and, watching carefully, beat until they are about the consistency of whipped cream, about 90 seconds.
  • Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
  • Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, about 2 minutes total.

    Add pumpkin puree, cinnamon, and allspice and mix on medium-low speed until homogenous, about 15 seconds. Add milk, cream, and alcohol and mix on low speed to combine.

  • Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. You can serve it with whipped cream, nutmeg, and a cinnamon stick.DSCN1847

I’ve never been a big fan of eggnog but if I ever had to drink any, it would be pumpkin eggnog. I’ve never made eggnog before, so it was a little challenging but I think it came out well!

Pumpkin Muffins


1 cup all purpose flour
1 cup whole wheat flour
2 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1/4 tsp. salt
1 cup pumpkin puree
1/2 cup white sugar
1/4 cup canola oil
3/4 cup buttermilk
1 egg + 1 egg white
3/4 tsp. vanilla

For the cream cheese center:

1/2 cup whipped cream cheese
1 TB confectioners sugar


  • Preheat oven to 350 degrees and spray muffin tins with nonstick spray. In a small bowl, mix 1/2 cup whipped cream cheese with 1 TB confectioners sugar. Set aside.
  • In a medium-sized bowl combine the flours, baking soda, baking powder, spices and salt.
  • In another bowl whisk together the pumpkin puree, sugar, oil, buttermilk, egg, egg white, and vanilla.
  • Stir the dry ingredients into the wet ingredients, being careful not to over mix.
  • Fill muffin cups 3/4 of the way full with batter mixture. Place a dollop of the cream cheese mixture in the center of each muffin.
  • Bake 25-30 minutes, or until a toothpick inserted into a muffin comes out clean. Let the muffins cool for 10 minutes.

Pumpkin Cream Cheese Muffins-10

These were really delicious muffins. I think they would be good with or without the cream cheese filling. So if you want to try this recipe at home, maybe try it without the cream cheese if you’re looking for something less sweet!

Pumpkin Cookies with Cream Cheese Frosting


1 Cup Shortening
3 Cups Sugar
2 eggs
Mix in:
1 large can pumpkin (30 ounces)
Now add:
1 tsp. vanilla
5 cups flour
And then add:
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt

Bake at 350 for about 10-12 minutes. Let cool  and then ice using the Cream Cheese icing recipe.

Cream Cheese Icing

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
Gradually mix in:
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract


This is my favorite recipe so far! These cookies have been a hit in my house. They are very gooey, almost like the texture of a cake. I will definitely be making these again!

Pumpkin Dip


1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice

You can also substitute vanilla pudding for:
1 (8 ounce) container whipped cream cheese
1 (8 ounce) container marshmallow fluff.


  • In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.


This recipe is great with graham crackers and fruit. Both variations of the recipe are amazing and are a great addition to any holiday party!

Pumpkin Pie Martini


2 parts RumChata Cream Liqueur
1 part vanilla vodka
1 part pumpkin liqueur
Grated cinnamon for garnish
*Can use 3 tablespoons of pumpkin pie filling.


  • Pour the ingredients into a cocktail shaker filled with ice.
  • Shake well.
  • Strain into a chilled cocktail glass.
  • Sprinkle cinnamon on top for a garnish.
  • This is optional, but you can also coat the rim with maple syrup and crushed graham crackers for something a little extra!



Though this drink may sound unappealing to some of you, it was actually quite good! It’s very sweet, so I suggest only having one with dessert.

Pumpkin Spice Hot Chocolate


1/3 cup unsweetened cocoa powder
1/2 cup sugar
pinch salt
1/3 cup very hot water
3.5 cups milk
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/3 cup pumpkin puree
whipped cream to serve on top


  • Mix together cocoa powder, sugar and salt in a medium-sized saucepan. Stir in water. Heat over medium heat until it comes to a simmer. Stirring constantly, so it doesn’t burn,  allow to simmer two minutes.
  • Pour in remaining ingredients and cook until heated through, stirring occasionally. Do not boil. Carefully pour into 4 mugs and top with whipped cream.



This was a yummy treat! The pumpkin flavor isn’t too overwhelming, it’s just enough to this classic drink a new twist!

Pumpkin Snickerdoodles

For the Cookies

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For the sugar coating
1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice


  • In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.
  • In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour.
  • Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.
  • Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.



I’ve always loved snickerdoodles so I jumped at the chance to make pumpkin snickerdoodles. These cookies came out perfectly and were the perfect amount of gooey!

Pumpkin Doughnuts


For the Doughnuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1 1/2 tablespoons unsalted butter, room temperature
1/4 cup packed light brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
1/4 cup buttermilk
1/2 cup pure pumpkin puree, canned or homemade
Oil for frying, such as canola, vegetable, or peanut

For the Glaze
1 cup powdered sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
pinch of cloves
2 tablespoons buttermilk

For the Doughnuts

  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  • In a small bowl or measuring cup, whisk to combine the buttermilk and pumpkin puree. Set aside.
  • In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and both sugars together until well blended, about 1 minute. Add in the egg and vanilla and mix until combined.
  • With the mixer on low-speed, add in the flour mixture, in 3 additions, alternating with the buttermilk mixture. Start and end with the flour mixture.
  • When the dough comes together (dough will be slightly wet), cover and refrigerate for about 3 hours.
  • On a well floured work surface, pat out the dough to 1/2 inch thick round. Using a 3-inch circle cutter, cut circles out of the dough.
  • Using a deep fryer, heat the oil to 365 to 370 degrees F. Add the dough rings, about 3 to 4 at a time, so that they are not touching. Fry the doughnuts, turning once, until they are golden brown and cooked through, about 3 to 4 minutes. The doughnut holes will be cooked in a much shorter period of time, about 1 to 2 minutes. Transfer the cooked doughnuts to a paper towel lined tray or rack. Bring the oil back up to temperature, and repeat for the remaining doughnuts.


For the Glaze

  • In a bowl, large enough to dip the doughnuts, whisk together the powdered sugar, spices, and buttermilk.

Dip the doughnuts into the glaze, and put them on a rack lined with parchment to catch any drips. Let the glaze set before serving.



I’ve never made doughnuts before, so this recipe was a little challenging for me, but all in all they came out well!