Lately I’ve been in full fall loving mode and craving anything and everything pumpkin. After spending more time than I care to admit scanning Pinterest I finally decided on the recipes* to satisfy my cravings! One is sweet, one is savory, and they are both heavenly!
For my sweet tooth I found a great recipe here, but true to form I went rogue and made a handful of changes, the biggest being a switch to gluten free flour.
Gluten Free Pumpkin Cream Cheese Bars
2 cups of gluten free flour (I’ve found Arrowhead Mills All-Purpose baking mix to be the best)
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 and 2/3 cups sugar
1 cup oil
1 can pumpkin
Sift dry ingredients (flour, baking powder, cinnamon, pumpkin spice, salt & soda) and set aside. In a large bowl, combine eggs, sugar, oil and pumpkin until light and fluffy. Add the dry ingredients, gradually and make sure it’s mixed well.
Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees for about 45 minutes – with the gluten free flour these can take a little longer than your average baked good, so I just recommend keeping a close eye on them.
Cinnamon Cream Cheese Frosting:
1 8oz. package of cream cheese
1/3 cup softened butter
4 cups powdered sugar
2 tsp pure vanilla extract
1/2 tsp cinnamon
1 Tbsp milk
Cream together butter and cream cheese until smooth and fluffy. Add powdered sugar, vanilla, cinnamon, and milk. Mix on high speed until smooth creamy. This makes loads of frosting, but extra frosting is a good problem to have. I plan on freezing it and using it for future baking endeavors! (Red velvet cupcakes anyone?)
I shouldn’t toot my own horn, but these were some of the best gluten free treats I’ve ever had. GF baked goods are so often dense, heavy, and dry, but these were super moist and delicious. You’d never guess they were gluten free!
For vegetarians and meat eaters alike this soup is the perfect meal for a chilly autumn night.
Creamy Pumpkin Soup
2 cups pumpkin puree
3 cups vegetable broth
1/2 tsp. salt
1/2 cup chopped onions
1/2 tsp. chopped, fresh thyme
1 can garbanzo beans
1 clove minced garlic
1/2 tsp. freshly ground ginger
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/2 cup 2% milk or heavy whipping cream
Add black pepper to taste
Sit the milk to the side for later and add all of the other ingredients to a large pot and bring it to a boil. Once it comes to a boil reduce to low heat and continue to cook for 30 minutes. Using an immersion blender or food processor blend the mixture together. Add the milk and cook an additional 30 minutes. Top with pepper, sriracha (my weapon of choice), or sour cream to taste.
Scoop it into some big bowls for a meal, or serve it alongside some grilled cheese or quesadillas for a perfect fall dinner.
Both recipes are incredibly easy and such crowd pleasers! I’ll be adding these to my list of favorites and plan on making them for years to come.
*Note: In the spirit of full disclosure I should say, there was a third recipe. A recipe that went so horribly awry that it wasn’t edible. No one ever said this was a cooking blog!