Category: Pumpkin Recipes

S'mores Pumpkin Bread (Gluten Free + Vegan)

10/13/2021

This is what I like to call… the pumpkin bread you didn’t know you needed. Y’all, when I had a warm piece of this with coffee the other day…oooh weeee, it was actualll magic. Like real deal actual magic. I want this for you, I really do (oh yeah and ya just might have everything you need to make these in your kitchen right now!)

Pumpkin Graham Cracker Crust:

1.5 cups crushed pumpkin graham crackers
Pinch of pumpkin spice
1 tbsp coconut oil
3-4 tbsp maple syrup

Chocolate Pumpkin Bread:
Dry:

1 cups almond flour
1/4 cup sugar (or golden monk fruit)
1/3 cup cacao powder
Pinch of salt
1/2 tsp baking soda

Wet:

1 tsp vanilla extract
3 tbsp melted coconut oil
2 flax eggs
4 tbsp pumpkin
3-4 tbsp almond milk
4-5 tbsp Chocolate chips

Topping:

1/4 cup (or more) Marshmallows
3 tbsp Chocolate chips
Chocolate drizzle (optional)

Directions:

Preheat oven to 350.
Line a loaf pan with parchment paper.
Blend the Graham crackers together with the pumpkin spice, oil and maple syrup until it comes together when you press it with your fingers. Press the base in the bottom of the pan evenly. Then go ahead and make the pumpkin bread layer.
Stir the dry ingredients together. And then stir together the wet ingredients. Combine the two and stir. Add a little more milk if needed. It should be a thick consistency.
Place the mixture on to the crust part, and even it out with a spatula.
Bake in the oven for 55-60 minutes, or until a tooth pick comes out clean.
Once bread is cooked let sit for 10 minutes and then add the marshmallows and more chocolate chips on top and place in broiler for a couple minutes until tops of marshmallows have browned. Let cool completely before slicing ! This takes about an hour. So be patient Take out of loaf pan and let sit on a wire rack to help speed the cooling process. Don’t forget to tag me if y’all make it! Enjoy !!

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Pumpkin S'mores w/ Pumpkin Graham Crackers

10/3/2021

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Once upon a Pumpkin Graham Cracker....

Just like the graham crackers you know and love but with a fun festive twist! Not to mention these are gluten free too, if that’s something that interests you! I loved these so much I’ve already made them two more times. So many different ways you can utilize these- can’t wait to share more ways with you soon! Soooooo stay tuned for that:) Enjoy y’all!

Ingredients:

2 cups almond flour
1 flax egg (1 tbsp flax meal, mixed with 2 tbsp water)
2 tbsp coconut oil (melted)
3 tbsp maple syrup
3 tbsp sugar (or golden monk fruit)
2 tbsp pumpkin
1/4 tsp pumpkin spice
1/4 tsp salt

Directions:

Stir the wet ingredients together. Then stir the dry ingredients together in a separate bowl.
Mix in the wet with the dry and stir until combined. If it’s too wet, add a little bit of flour on top so you are able to handle it.
Make one big dough ball and place it on a piece of parchment paper.
Place another piece of parchment paper on top and flatten out with your hands or a rolling pin.
Cut into shapes. I did half rectangles and also pumpkin shaped ones.
Place on a parchment paper lined pan.
Spray the tops of the cookies with coconut oil spray and then sprinkle a little cinnamon, pumpkin spice and sugar on top.
Bake at 350 for 17-20 min.

Notes:
*Keep an eye on them around the 15 minute mark, to make sure they don’t burn!
*Make sure to let sit until they are completely cool before placing in a container. If there is any moisture in the container they won’t stay as crunchy.

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Pumpkin Cheesecake Banana Ice Cream

10/1/2021

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Do you like a low effort / yet super delicious dessert situation? This right here is both of those things. You put all these ingredients in the blender and voila. That’s about it… very much worth it! I hope y’all enjoy :)

Pumpkin Cheesecake Banana Ice Cream

2 frozen bananas
2 tbsp Cream Cheese (DF or reg)
1 tbsp Almond butter
1/4 tsp Vanilla
1 tbsp Maple syrup
2 tbsp Pumpkin
1/2 tsp Pumpkin spice
Pinch of Cinnamon
Pinch of Salt
2 Pumpkin graham crackers (optional, recipe is here )

Blend everything together until combined. You can serve right away for a soft serve texture, or pour it into a loaf pan and freeze over night and scoop out with an ice cream scooper.
Serve with some chocolate sauce and crushed pumpkin graham crackers on top! Tag me @thedailykale when ya make it!

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Pumpkin Cheesecake Cookies

10/1/2021

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Kicking off October with these Pumpkin Cheesecake Cookies !

Dough:
ingredients:

2 cups almond flour
4 tbsp coconut oil (melted)
4 tbsp maple syrup
2 tbsp pumpkin
Pinch of pumpkin spice
1/4 tsp salt

Directions:

Preheat oven to 350. For the dough, place all dry ingredients in a bowl and stir.
Add in the wet ingredients and stir together until combined. Knead a couple times.
Take two pieces of parchment paper and put the dough in between it. Flatten out with your hands or a rolling pin.
Take a 1 cup measuring cup and place on top of the cookie dough. Cutting out cookies. Take all of the scraps and place back in the bowl and knead it together again. Keep doing this until you have no dough left. This made about 9 cookies for me. It will depend on how flat you make the dough.
Place on a parchment paper lined pan, and press the center of each cookie slightly with your thumb. To make an imprint.
Bake for 10 minutes then place a small amount of the cream cheese in the center (about 1 tsp) bake for another 3-5 minutes.
Make sure to not touch the cookies once you take out of the oven. They are very delicate at first so give them a chance to set for at least 5-10 minutes on the pan before removing. Also wait until completely cooled before adding on the icing and pumpkin seeds. Store in an air right container in the fridge!

Pumpkin Cream cheese center
Ingredients:

2 tbsp vegan or non vegan cream cheese (softened)
1 tbsp pumpkin purée
2 tbsp maple syrup
1.5-2 tbsp sugar (I used golden monk fruit )
1/8 tsp pumpkin pie spice
Pinch of cinnamon

Directions:
Place everything in a blender and blend until smooth and combined, no clumps. You can also stir together in a bowl, but you might have some clumps. You will definitely have leftover but that’s nothing to be sad about! I highly suggest making my pumpkin cheesecake toast with your left overs

Icing:

6 tbsp powdered sugar (I used monkfruit)
2 tbsp almond milk

Stir together until desired consistency. To make thicker add more powdered sugar or to thin out add more milk.
+ Pumpkin seeds (for topping)

Enjoy!

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Pumpkin Banana Bread Cookies (Vegan + Gluten Free)

9/25/2021

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Pumpkin Banana Bread Cookies

Made these just for you my friends! cause I know yall are busy people and want a simple- easy recipe to make, and this is just that! I hope yall enjoy these!

*Makes 8-10 cookies *

*Wet ingredients:

2 bananas
1/3 cup pumpkin
3 tbsp maple syrup ( I used @choczero)
2 tbsp almond butter
2 tbsp coconut oil
1 egg or flax/chia egg

*Dry ingredients:

2 1/2 cups almond flour
1 tsp baking powder
1/2 tsp pumpkin spice
Pinch of nutmeg
Pinch of Cinnamon
Pinch of salt

Directions:

*Preheat oven to 350.
Line a couple pans with sprayed parchment paper.
*Mix all dry ingredients together.
*Mash or blend the banana and pumpkin together. Then blend all wet ingredients together (except egg).
Once all the wet is mixed completely- stir in egg or chia/flax egg until combined. *Combine both wet and dry ingredients together and stir. (Reserve an extra tbsp of almond flour, only if you need them once you mix wet and dry together. If dough is too wet)
Spoon the cookies onto the pan and shape with *wet hands into cookie shapes. *Top with pumpkin seeds, pecans and or chocolate chips.
*Bake for 15- 17 minutes. Leave on pan to cool, at least 10 minutes before moving off the pan. —— Subs: *Sub almond flour for oat flour. *Sub maple syrup for agave or honey or sugar. *Sub almond butter for a different nut butter.

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S'mores Pumpkin Bread (Gluten Free + Vegan)

Pumpkin S'mores w/ Pumpkin Graham Crackers

Pumpkin Cheesecake Banana Ice Cream

Pumpkin Cheesecake Cookies

Pumpkin Banana Bread Cookies (Vegan + Gluten Free)

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S'mores Pumpkin Bread (Gluten Free + Vegan)

Pumpkin S'mores w/ Pumpkin Graham Crackers

Pumpkin Cheesecake Banana Ice Cream

Pumpkin Cheesecake Cookies

Pumpkin Banana Bread Cookies (Vegan + Gluten Free)

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