Though the Florida weather is no indication, it is officially fall – which means it is officially pumpkin spice season. You can’t fight it, kids, the pumpkin is coming for ya!
Luckily, pumpkin recipes aren’t all white-girls-in-Ugg-boots-drinking-pumpkin-spice-lattes. There is so much more to that good ol’ gourd. Skip the latte lineup and whip up one of these recipes instead↓↓
Pumpkin Spice Rice Krispie Treats | via essentiallyeclectic.com
Do: Melt butter into a large pan on medium low heat. Add your marshmallows. The typical recipe calls for 5 1/2 cups marshmallows, but since you will be adding pumpkin, you want to reduce the overall goo so your treats aren’t too wet. When your marshmallows have melted, add your pumpkin and spices and stir. Add more or less of your spice mix to taste. Toss in your Rice Krispies cereal and stir. Pour your treat mix into a 9×13 baking pan that has been greased, preferably with a little melted butter. Wait a few minutes for everything to cool, then enjoy!
Pumpkin Pie Spice Pretzels | via ohsweetbasil.com
Do: Stir the sugar and pumpkin pie spice in bowl and set 1/3 cup aside. In a large glass bowl, add the canola oil and 1/3 cup pumpkin pie sugar, and extract together. Add the pretzels and microwave for 2 minutes, stirring every 30 seconds. Lay out on parchment paper and sprinkle with additional sugar. Drizzle lightly with white chocolate and let sit. Store in Ziploc bags.
The Best Roasted Pumpkin Seeds | via beautyandbeard.blogspot.com
Do: Wash your pumpkin seeds thoroughly. Toss your seeds with your olive oil and spices and spread out evenly on a parchment lined baking sheet. Bake at 300 degrees for 40 minutes, taking them out and stirring/flipping halfway through. Let cool and enjoy.
No Bake Mimi Pumpkin Cheesecake | via afamilyfeast.com
For the crust
Do: Place graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined. Spoon the crumbs into individual 9-ounce plastic cups. Place in the refrigerator to set. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy. Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined. Add the sweetened condensed milk and mix again until well combined. Fold in the tub of Cool Whip until well combined. Allow the mixture to sit in the refrigerator for about an hour to firm up. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve. Top with whipped cream and serve.
Buttery Pecan Pumpkin Spice Cookies | via averiecooks.com
Take that, Pumpkin Spice Latte! And if you liked these recipes, you’ve gotta see THESE: The 4 | Pumpkin Dessert Recipes
Vanessa Rao | CW44 Tampa Bay