Marshmallow Mondays

I Heart Pumpkin

One of my favorite things about Fall is all of the pumpkin-inspired treats.  This is the girl who puts pumpkin spice creamer in her pumpkin spice coffee.  It breaks my heart when the Fall season is over and the stores are no longer stocked with pumpkin spice creamer.  Needless to say, I’ve been stocking up any chance I get.  I’m also trying to brainwash my family into thinking that pumpkin is the greatest flavor ever.  My husband isn’t quite convinced that my coffee/creamer combo is the greatest thing in the world, but I have baked quite a few pumpkin recipes lately that have been a huge hit in our house.

Pumpkin Waffles

These were so easy and quick to make.  We actually had them for dinner one night, and everyone was pleasantly surprised at how good they were.  Rydan ate two and then said “I think I need to fit one more in my belly because they are just soooo good.”  Lily couldn’t get enough of them either, and Daddy said they were fantastic.  The recipe makes about 12 four-inch waffles, so I was able to freeze a few for an easy future breakfast.




2 1/2 Cups All Purpose Flour
1/3 Cup Light Brown Sugar
2 1/2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
2 Tsp Ground Cinnamon
1 Tsp Ground Ginger
4 Eggs
2 Cups Milk (I used rice milk)
1 Cup Canned Pumpkin Puree
6 Tbsp Butter, melted


1. Preheat waffle iron.
2. Sift first 7 ingredients into a bowl.
3. In a separate bowl whisk the remaining ingredients.
4. Whisk the dry ingredients into the liquid mixture and whisk until smooth.
5. Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.
6. Serve with maple syrup.

Pumpkin Doughnuts

I baked these one afternoon while Ryan was at a football game, Lily was napping, and Rydan was watching a movie.  I still had a half can of pumpkin puree in the refrigerator, leftover from making waffles a few days earlier (that’s right… you only need 1 fifteen ounce can of pumpkin to make BOTH recipes).  These doughnuts were equally as easy and quick as the waffles.  What I love about these recipes is that I didn’t have to run to the store for any ingredients.  Absolutely every ingredient listed, I already had in my kitchen. 


2 Cups All Purpose Flour
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
2 Tsp Pumpkin Pie Spice
1/4 Cup Unsalted Butter, softened
1/2 Cup Brown Sugar
1 Large Egg
1/2 Cup Canned Pumpkin Puree
1/3 Cup Milk

Cinnamon Icing:

1/2 Cup Powdered Sugar
1/4 Tsp Ground Cinnamon
1 Tbsp Milk


1. Preheat oven to 375 F.
2. Combine the first 5 ingredients in a bowl and set aside.
3. In a standing mixer or bowl using a hand mixer, cream the butter and brown sugar.
4. Add the egg, the pumpkin puree and milk.
5. Add the flour mixture and mix until just combined.
6. Place the dough in a large zipper bag, seal the bag airtight and then cut off ½ inch of one corner.
7. Pipe the dough into doughnuts on a Silpat or parchment-lined baking sheet. Bake for 15 minutes and allow to cool.
8. To make the icing, place all of the ingredients in a bowl and whisk to combine.
9. Drizzle icing over each doughnut and serve.

Pumpkin Pie Bars

Similar to the frozen bars, these are also a nice change up from the usual Thanksgiving desserts.  They offer a slightly different flavor due to the cream cheese, but what’s a better combo than pumpkin and cream cheese?


1-1/3 cups flour
3/4 cup  granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup  cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup  chopped PLANTERS Pecans (optional)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3   eggs
1 can (15 oz.) pumpkin
1 Tbsp.  pumpkin pie spice


1.  Heat oven to 350°F.

2.  Line 13×9-inch pan with foil, with ends of foil extending over sides; grease foil.

3.  Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

4.  Stir in oats and nuts.

5.  Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min.

6.  Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture.

7.  Bake 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

If you have a favorite pumpkin recipe, I’d love to try it!  Feel free to email me at  Happy Pumpkin Baking!


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