Canned pumpkin jars stashed in the back cupboards wait to be turned into flavorful fall dishes. Whether sweet or savory, from snacks and treats to a comforting soup, these five delicious recipes exude autumn spirit through the scent of cozy spices. 

Pumpkin Fudge

This creamy and rich pumpkin fudge captures the taste of fall, with sweet flavors, warm spices and an optional fun pumpkin shape. It quickly became everyone’s favorite treat. 

Ingredients 

• ¼ cup cacao butter 
• ⅓ cup honey
• ¾ cup cashew butter 
• 3 tablespoon canned pumpkin 
• 1 teaspoon vanilla extract 
• ½ teaspoon cinnamon
• ¼ teaspoon pumpkin spice

Directions

1. Melt the cacao butter over very low heat in a small saucepan.
2. Once melted, remove from heat and stir in cashew butter, honey, pumpkin, vanilla and the spices.
3. Whisk until smooth. 
4. Pour into molds of your choice.
5. Put in the freezer for about 15 minutes until firm or frozen. Enjoy!

Pumpkin Muffins/Bread

A batch of moist, sweet pumpkin bread is infused with vanilla, pumpkin pie spice and walnuts. They could be enjoyed warm from the oven in the form of muffins and loaves. 

Ingredients 

• 2 ¼ cups almond flour 
• ½ tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• ⅓ cup finely chopped walnuts
• 2 eggs
• 1 cup pumpkin 
• ½ cup honey 
• ¼ cup olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon almond milk (or any milk)
• ½  tablespoon vanilla extract
• 1 cup chocolate chips (optional)

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, combine eggs, pumpkin, honey, olive oil, apple cider vinegar, almond milk and vanilla extract. Mix until smooth. 
3. Add together in the same bowl almond flour, spices and baking soda. Mix well. Add in walnuts (and chocolate chips if using) then mix again. 
4. Pour batter into a parchment paper lined loaf pan or muffin tin. For loaves, bake at 350 degrees Fahrenheit for about 45-55 minutes and cover  fully with aluminum foil at the 25-minute mark to prevent over-browning. For muffins, it will only take 30 minutes and there is no need to cover.
5. Remove bread/muffins from the oven and let cool before removing from pan.

Pumpkin Waffles

Pumpkin waffles are fluffy and light and can be enjoyed with butter. With an additional sprinkle of cinnamon and drizzle of maple syrup, they made an indulgent breakfast for crisp autumn mornings. 

Ingredients

• 3 large eggs
• 4 tablespoon butter 
• ¾ cup pumpkin puree
• ½ cup yogurt
• 1 tablespoon vanilla extract 
• 1 teaspoon baking soda
• 1 teaspoon apple cider vinegar
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 2 cups oat flour

Directions

1. In a medium-sized bowl, mix together the melted butter, pumpkin puree, yogurt and honey. 
2. Beat in the eggs until smooth. Mix in the vanilla.
3. Add baking soda and apple cider vinegar and stir well.
4. Add in the salt and spices.
5. Stir in the oat flour.
6. Pour into a waffle maker and enjoy!  

Pumpkin Balls

Easy no-bake pumpkin balls offer a quick boost of energy. Made with simple ingredients, they came together in minutes and could disappear just as fast. 

Ingredients

• 1 cup oat flour
• ½ cup pumpkin puree
• ⅓ cup plain or vanilla yogurt
• ¼ cup honey or maple syrup
• 1 teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract
• Pinch of salt
• Chocolate chips (optional) 

Directions

1. Mix all the ingredients together.
2. Roll the batter into balls.
3. Place in fridge for 30 minutes to an hour to chill and enjoy!

Pumpkin Soup

A hearty and creamy soup brings instant comfort as the temperature drops. The recipe contained fresh produce and simple seasoning to nourish the soul on chilly days.

Ingredients

• 2 tablespoon olive oil
• 1 large, yellow onion chopped
• 1 carrot, peeled and chopped
• 1 stalk of celery chopped
• ½ teaspoon sea salt
• 1 small sugar pumpkin or butternut squash peeled, seeded and cubed
• 1 teaspoon each of turmeric and coriander 
• 3-4 cups chicken or vegetable broth or water

Directions

1. Heat the oil in a large pot over medium heat. Add the onion, sea salt, fresh pepper and sauté until soft.
2. Add the carrot and celery and sauté for another 2-3 minutes. 
3. Add the squash and cook, stirring occasionally, for about 5 more minutes.
4. Add the turmeric and coriander and cook for 1 minute. 
5. Add the broth, just enough to cover the veggies. Bring to a boil, cover and reduce heat to a simmer. Cook until the squash is tender.
6. Let it cool slightly and use a hand held blender to puree, or put into a blender. 
7. Top with toasted seeds or fresh herbs.