By Lilly and Claire Mehok

Chocolate Chip Pumpkin Bread:

Ingredients: 

  • 3 cups white sugar
  • 1 can pumpkin puree
  • 1 cup vegetable oil
  • ⅔ cup water
  • 4 large eggs
  • 3 ½ cups all-purpose flour
  • 1 tablespoon ground cinnamon, or to taste
  • 1 tablespoon ground nutmeg, or to taste
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 cup miniature semisweet chocolate chips

Directions:

  1. Preheat the oven to 350 degrees. Grease and flour three 9×5 inch pans
  2. Combine sugar, pumpkin, oil, water, and eggs in a large bowl; mix until smooth 
  3. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips. Evenly divide batter between pans; 1/2 to 3/4 full
  4. Bake for about 1 hour
  5. Remove from the oven and let cool before removing from the pan

Creamy Pumpkin Macaroni:

Ingredients: 

  • 3 tablespoon vegetable oil
  • ½ cup chopped white onion
  • ½ cup chopped carrot
  • ¼ cup chopped celery
  • 3-4 garlic cloves
  • 1 can or 15 ounces pumpkin puree
  • 1½ cup milk 
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon turmeric
  • 1 teaspoon sweet paprika
  • 1 tablespoon white miso paste
  • 2-3 teaspoon salt 
  • 1 lb shell pasta

Directions:

  1. In a medium pot, heat vegetable oil over medium high heat
  2. Add in the onion, carrot, celery, and garlic, and saute for 8-10 minutes, stirring often, until soft
  3. Add in the pumpkin puree, milk, spices, and miso paste and stir well. Turn heat down to low, and allow mixture to simmer for 30-40 minutes
  4. When ready to serve, pour veggie mixture into a blender, and blend until smooth and creamy. Add a small amount of milk if needed
  5. Cook according to package directions, and toss everything together 

Chewy Pumpkin Oatmeal Cookies:

Ingredients: 

  • 1 ½ cups rolled oats
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon kosher salt
  • ½ cup refined coconut oil
  • ½ cup brown sugar 
  • ½ cup granulated sugar
  • ¾ cup pumpkin puree
  • 1 tablespoon vanilla
  • ¾ cup confectioner’s sugar
  • 1 ½ tablespoons almond milk

Directions:

  1. In a medium bowl, combine the rolled oats, all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and kosher salt
  2. In the bowl of a stand mixer, mix the coconut oil, brown sugar, and granulated sugar on medium high for about 30 seconds, scraping the bowl as necessary, until well combined
  3. Add in pumpkin and vanilla and combine on low for a few seconds until fully combined. Gradually add in the bowl with the dry ingredients, mixing on low, until combined into a dough
  4. Place the bowl in the refrigerator to chill for 30 minutes.
  5. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Remove the bowl with the dough from the refrigerator. Make 24 1 1/2 tablespoon-sized balls and place them onto the baking sheet. Lightly flatten the tops of each cookie with your hand.
  6. Bake for 11 minutes until lightly browned on the bottom. Remove from the oven and allow to set on the baking sheet; after 2 minutes, transfer to a wire baking rack. 
  7. To make the powdered sugar icing, stir together the confectioners’ sugar and almond milk until a smooth sauce forms and all lumps are dissolved 
  8. Place the cookies on parchment paper, dip a fork into the glaze and drizzle in a zigzag pattern. Let the cookies sit at room temperature until the glaze is dry, about 20 minutes.

Brown Sugar Pumpkin Spice Pumpkin Seeds:

Ingredients: 

  • 2 cups raw pumpkin seeds — 1 pumpkin
  • 1/4 cup dark brown sugar 
  • 2 tablespoons melted unsalted butter
  • 2 teaspoons pumpkin pie spice 
  • Pinch of salt

Directions:

  1. Preheat the oven to 300 degrees F
  2. Rinse pumpkin seeds until all the pulp is off  
  3. Spread the seeds out on a baking sheet and roast until dried out, 30 to 45 minutes
  4. Toss the pumpkin seeds with the sugar, butter, pumpkin pie spice and salt in a medium bowl until coated
  5. Put seeds on a baking sheet, spread them out, roast about 35 minutes until dry 
  6. Let cool and break up into pieces before serving