We have rounded up some of the tastiest pumpkin recipes around to give you the ultimate pumpkin recipe bucket list to test out this fall! And we’ve got a little bit of everything! We have indulgent desserts, sides, and savory entrees, keto and low carb options, vegan, and gluten-free recipes that everyone will enjoy!
With fall quickly approaching, I figured it was about time to bust out my skinny turkey chili recipe and this turkey chili recipe is a staple in my house, not only in fall, but also year-round! I love how rich and hearty chili tastes, especially when it doesn’t have a ton of extra calories! This recipe is packed with protein, fiber, and lots of veggies! Continue reading “Skinny Turkey Chili”
Every Since I was a little kid biscuits and sausage gravy were always my favorite breakfast! I would get them any time we went out for breakfast and request them for my birthday breakfast regularly! Now that I’m an adult and am in charge of making all my own meals, I see not problem whipping these up for breakfast, lunch, or dinner! Continue reading “Biscuits and Sausage Gravy (w/ easy homemade drop biscuits!)”
Are you looking for a yummy breakfast idea? Here you go! You can even make these delectable Cinnamon Pull-Aparts the night before and bake them in the morning. Your house will smell like a dreamy bakery with cinnamon and sugar wafting about. This is an easy recipe that’s fun to make! You can use your favorite homemade roll dough or take a short cut by using frozen roll dough such as Rhodes. Continue reading “Cinnamon Pull-Aparts”
Pumpkin chocolate chip bars are the perfect fall dessert! I’m going to go ahead and say it, these are superior to pumpkin chocolate chip cookies and pumpkin chocolate chip bread. (If you do want a great pumpkin bread recipe, try THIS ONE!). That’s just my opinion but I’ll tell you why…TEXTURE! Oh my gosh I love these things. They still have a little bit of that cakey texture that you inevitably get with anything that uses canned pumpkin, but these are denser and almost fudgy! They’re just a little too cakey to call a blondie, hence the name “bar,” but they’re almost there.
Did you know today (October 1) is National Pumpkin Spice Day and the entire month of October is National Pumpkin Month? I love pumpkin! In this pumpkin chocolate chip bar recipe I like to use a higher ratio of brown sugar to white sugar because the molasses in the brown sugar compliments the pumpkin and pumpkin pie spice so well! Pumpkin, pumpkin pie spice, and molasses are a perfect flavor match!
Don’t have Pumpkin Pie Spice? Easy, make your own!
Making your own pumpkin pie spice is so easy! Here’s how you make 1 tablespoon of pumpkin pie spice, which is how much you need for this recipe! Feel free to quadruple this recipe to have a little stock of it ready to go for the fall season.
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon all spice
- optional : add a pinch of cardamom
Do I have to use semi-sweet chocolate chips?
I prefer semi-sweet chocolate chips personally because I love how the slight bitterness of the chocolate cuts through the super sweet pumpkin flavor. But feel free to experiment and try out some other mix-ins! These would be delicious with white chocolate chips, butterscotch chips, maybe some caramel bits or even chopped pecans?! Try out some different things and then tell me what you tried and how it turned out!
What is the best way to save these pumpkin chocolate chip bars for later?
These bars are best eaten within the first 2-3 days of being made, but if your bars are still around by then I stick mine in the freezer! I usually wrap each serving individually in plastic wrap for a quick thaw and an easy treat whenever I have a craving! But you can also just place them in a large Tupperware together, just place parchment paper or plastic wrap between them if you plan on stacking these bars, otherwise they’ll stick together.
Baking Tip: For easy removal of your pumpkin chocolate chip bars line your pan with foil or parchment paper and then grease it. This way when your bars are cool you can life the entire thing straight out of the pan
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- 1 cup butter, softened
- 1 ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons vanilla
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cups flour, measured correctly
- 1 ½ cups semisweet chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Cream
together softened butter and both sugars for 1 minute until light and fluffy.
- Add in the egg, pumpkin puree, vanilla, pumpkin pie spice, salt, and baking powder and beat together until smooth and thoroughly mixed.
- Add in your correctly measured flour and stir it
in until just barely combined. Stir in chocolate chips until evenly dispersed. I
like to reserve a small handful of chocolate chips to sprinkle on top of the
batter just to make them look prettier.
- Grease a 9x13 pan and pour batter into pan.
Using your spatula spread batter evenly across pan. Bake for 30-35 minutes. like to bake mine on the lower end of that time frame for a bit of a fudgier consistency. Don’t overbake them or they’ll be dry and crumbly.
Amount Per Serving: Calories: 218 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 28mg Sodium: 178mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 1g Sugar: 20g Sugar Alcohols: 0g Protein: 2g
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Try out these other fun fall desserts!
Bright flavors await you with this delicious salad — cherry salad with gorgonzola and toasted almonds is not to be missed. Pair it with our delicious cherry vinaigrette for a perfect meal starter! This salad would make a great addition to your Thanksgiving dinner line-up. Actually, with its readily available ingredients, it’s a salad you could put on any menu all year long.
Let’s talk about salad dressings. If you’re like me, you love something with lots of flavor! I’m always looking for the bright taste and zing that a dressing can bring to the salad. Well, we have one for you! Our Cherry Vinaigrette is sweet and tart with just the right amount of oil and seasoning to let the cherry flavor shine through. It’s about as simple as a homemade dressing can be. Continue reading “Cherry Vinaigrette”
This light and easy chicken pot pie has all the taste and flavor that comes with a big ole plate of chicken pot pie, but not the calories! I’ve lightened up this classic dish to make it work for a healthy and balanced diet. Now you can have it any day, any time, without the excess fat and calories! This is one of my husband’s favorite dishes I make; he requests it regularly! Continue reading “Light and Easy Chicken Pot Pie (One Skillet recipe!)”
Peach season is here! Fresh Peach slush combines garden peaches with fresh squeezed lemon juice, orange juice and pineapple for an exciting flavor combo! My sister Allison, with her lovely peach trees, once again came through with this delicious recipe. Continue reading “Fresh Peach Slush”
I love this fresh and veggie filled zucchini noodle pasta with a yogurt herb sauce! While I love all pasta, pasta doesn’t always love me. So the best thing about this pasta, besides the delicious flavors, is that it has half the calories and carbs of regular pasta! And you know what? I don’t even miss it! This pasta dish uses half regular spaghetti and half spiralized zucchini or “zoodles.” The zucchini noodles and pasta are then tossed with a light and creamy protein packed Greek yogurt sauce that’s made with fresh basil and mint, feta, and Parmesan! Continue reading “Zucchini Pasta w/ Yogurt Herb Sauce”