Learning Center


Our Favorite Pumpkin Recipes!


‘Tis the season… the PUMPKIN season and we are here for it!  You might have guessed that being around tons of freshly picked pumpkins and gourds inspires us to do some cooking and baking, and if so, you were correct!  Our team loves this time of year, and the opportunity to share our fall favorites, including our go-to pumpkin recipes.  Check out our newest batch below, featured here on KARK4 and FOX16:

(keep in mind that pie pumpkins, fairytale pumpkins and many others can be used as opposed to canned pumpkin puree)

Maya’s Favorite Pumpkin Recipe is from In Bloom Bakery

Pumpkin Cheesecake Cookies

For the Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tablespoon (38 g) granulated white sugar
  • ½ teaspoon vanilla

For the Spiced Sugar

  • ¼ cup (50 g) granulated white sugar
  • ½ teaspoon pumpkin pie spice

For the Pumpkin Cookies

    • ½ cup (122 g) canned pumpkin puree (or baked pie pumpkin)
    • 1 ¾ cups (219 g) all-purpose flour, spooned and leveled
    • 1 tablespoon pumpkin pie spice
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup (168 g) unsalted butter, softened
    • 1 cup (220 g) light brown sugar
    • 2 egg yolks, at room temperature
    • 2 teaspoon vanilla


For the Cheesecake Filling

1  Line a small cookie sheet with parchment paper.
2  Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.
3  Scoop the cheesecake filling into 16, 2 teaspoon portions onto the baking sheet. (There will be a little bit left over in the bowl.)
4. Pop the cheesecake balls into the freezer until they are frozen and very firm.

For the Spiced Sugar

Add the sugar and pumpkin pie spice to a small bowl. Whisk to combine then set aside.

For the Pumpkin Cookies

1  Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
2   Dry your pumpkin to get rid of excess moisture. This may seem weird but it is the only way these cookies will bake properly and not turn out cakey! Spread your pumpkin on a plate and place paper towels over the top. Lightly press to absorb the liquid. Repeat the step at least four more times until hardly any liquid transfers to the paper towel. (It needs to reduce down to just under ¼ cup from ½ cup). Then set aside.
3   In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Then set aside the flour mixture.
4   In a large bowl cream the softened butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy. Add in the dried pumpkin and combine on medium speed. Add in the dry ingredients and combine on low speed.
5   Scoop the dough into 16 portions with a 2 tablespoon cookie scoop, then roll into balls. Slightly flatten out each then place a frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough.
6. Roll the cookie dough balls in pumpkin spice sugar. (Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)
7  Transfer the cookie dough balls to the prepared baking sheet. Bake 6 cookies at a time for 12-13 minutes. Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Then serve!

Maya’s 2nd Favorite Pumpkin Recipe is from Host the Toast

Pumpkin Cheesecake Truffles


  • 1 tablespoon butter
  • 4 ounces cream cheese, softened at room temperature
  • ½ cup canned pumpkin puree (or baked pie pumpkin)
  • 1 (14-ounce) can sweetened condensed milk
  • 1 ½ teaspoons pumpkin pie spice
  • ½ cup graham cracker crumbs
  • cup white chocolate chips
  • Orange food coloring (or red and yellow food colorings), as needed, optional
  • Granulated sugar, as needed, for rolling
  • Chocolate chips, for topping


Combine the butter, cream cheese, pumpkin, sweetened condensed milk, and pumpkin pie spice in a skillet over medium heat. Stir constantly until thickened and well-combined. Stir in the graham crackers and white chocolate chips until melted and smooth. Add a few drops of food coloring if desired.

Continue to stir until the pumpkin cheesecake mixture releases from the sides and bottoms of the pan when stirred. (If it doubt, cook a bit longer– it’s better to the thicker than too thin.)

Pour over a butter-greased baking sheet. Spread into an even layer and refrigerate until firm, about 2 hours, or overnight.

Rub butter on your hands to prevent sticking and then roll the chilled pumpkin cheesecake dough into small balls.

Pour granulated sugar into a shallow bowl and roll the truffle balls in granulated sugar to coat.

Using a toothpick, make ridges along the sides of the pumpkin truffles. Top with chocolate chips to look like stems. Serve immediately or refrigerate until ready to serve.

  • Prep Time: 30 mins
  • Cook Time: 15 mins

Slow Cooker Spicy Pumpkin Chicken Corn Chowder


  • 1 cup Red Onion , chopped
  • 1 teaspoon Olive Oil
  • 1 pound Red New Potatoes , scrubbed and cut into bite-size pieces
  • 2 cup Frozen Corn Kernels
  • ¼ cup Flour (gluten-free or regular)
  • 6 cups Low Sodium Chicken Broth
  • 2 cups Rotisserie Chicken , shredded (home cooked chicken may also be used)
  • 1 15- ounce can Pumpkin (unseasoned); or the equivalent homemade baked pumpkin
  • 1 canned Chipotle Pepper , diced
  • 1 teaspoon Adobo Sauce (from the can of chipotle peppers)
  • ¼ cup Heavy Cream
  • Salt and Pepper to taste
  • Optional Garnish: crumbled bacon and torn cilantro leaves


  • In a medium skillet, heat the oil over medium high. Add the chopped onions and sauté until the onions are translucent. Set aside.
  • Add the potatoes and corn to the bottom of the slow cooker. Sprinkle with the flour and toss to fully coat the potatoes and corn. Spread evenly on the bottom of the slow cooker.
  • Add the sautéed onions evenly on top of the potatoes and corn, followed by the chicken.
  • Combine the broth and the pumpkin; gently stirring to combine them. Top with the chopped chipotle pepper and adobo sauce in the slow cooker.
  • Cook on high between 4-6 hours until the potatoes are soft. Stir in the cream. Salt and pepper for taste. Add garnish if desired and serve.
  • Garnish with crumbled bacon and torn cilantro if desired!

Sean’s Favorite Pumpkin Recipe is from BBC Good Food

Butternut Squash and Red Pepper Soup

  • 1 small butternut squash (about 600-700g), peeled and cut into chunks
  • 2 red pepper, roughly chopped
  • 2 red onion, roughly chopped
  • 3 tbsp rapeseed oil
  • 3 garlic cloves in their skins
  • 1 tbsp ground coriander
  • 2 tsp ground cumin
  • 1.2l chicken or vegetable stock
  • 2 tbsp harissa paste
  • 50ml double cream

Heat oven to 180C/160C fan/gas 4. Put all the veg on a large baking tray and toss together with rapeseed oil, garlic cloves in their skins, ground coriander, ground cumin and some seasoning. Roast for 45 mins, moving the veg around in the tray after 30 mins, until soft and starting to caramelise. Squeeze the garlic cloves out of their skins. Tip everything into a large pan. Add the chicken or vegetable stock, harissa paste and double cream. Bring to a simmer and bubble for a few mins. Blitz the soup in a blender, check the seasoning and add more liquid if you need to. Serve swirled with extra cream and harissa.


Izzy’s Favorite Pumpkin Recipe is from Miette

Chocolate Glazed Pumpkin Walnut Cake


For the cake:

  • 1 3/4 cups cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground clove
  • 3/4 teaspoon kosher salt
  • 4 large eggs, room temperature
  • 1 2/3 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 cup vegetable or other neutral oil
  • 1 3/4 cups pumpkin puree or 1 14oz. can pure solid-pack pumpkin mixed with ¼ cup water
  • 1 cup toasted walnuts, chopped

For the chocolate glaze

  • 3.5 ounces bittersweet chocolate (50% – 70%), finely chopped
  • 4 tablespoons (2 oz.) butter
  • 1 tablespoon corn syrup (for shine)


For the cake

  • Preheat the oven to 350 degrees. Liberally butter the bundt pan(s). Dust with flour and tap out the excess.
  • In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and sugar on medium speed until lightened in color and fluffy, about 2 minutes. Reduce the speed to low and slowly pour in the oil until combined, then increase speed to high for 1 minute. Switch to the paddle attachment and add the pumpkin puree, mixing on medium speed just until combined. Add the flour mixture in three additions, mixing just until combined after each addition (about 5 seconds each time, on low). Remove the bowl from the mixer, scrape down the sides with a rubber spatula, and mix in the walnuts.
  • Pour the batter into the prepared pan(s) and bake until the cake springs back when touched and a tester inserted in the center comes out clean, about 45 minutes for a large bundt pan and about 20 minutes for mini-bundts. Cool in the pan for about 10 minutes, then invert the cake(s) onto a plate or wire rack and cool completely.

For the chocolate glaze:

  • Melt the chocolate, butter, and corn syrup for 30-second intervals in the microwave, or over a bain-marie (double boiler) of low-simmering water. Let cool until slightly thickened, then spoon over the cake(s). Let the cakes with chocolate firm up before serving, about 30 minutes.

Another Team Favorite from 3 Boys and a Dog

Pumpkin Punch


  • 1 cup water
  • 1 cup sugar
  • ¼ teaspoon cinnamon
  • 4 cups apple cider
  • 1 cup orange juice
  • 1 28-ounce can pumpkin puree (or baked pie pumpkin)
  • 2 cups club soda
  • Sliced orange for garnish
  • Cinnamon sticks for garnish


  1. Combine water, sugar, and cinnamon in a small saucepan. Cook over medium heat until the sugar is dissolved. Remove from heat and set aside to cool.
  2. In a large punch bowl, combine the apple cider, orange juice and pumpkin puree. Whisk until the pumpkin is smooth and all ingredients are well combined.
  3. Add the cinnamon syrup and club soda and gently stir to combine.
  4. Garnish with sliced oranges and cinnamon sticks.