By: Brianna Pearson, Campus News Editor
It is officially Fall, and you know that means pumpkin foods! It’s time for pumpkin spice lattes and pumpkin pie but also some not so common pumpkin foods to enjoy this autumn. These foods are all homemade and super easy to make.
For breakfast, why not start the day with a pumpkin waffle? This is a super easy recipe with 9 dry ingredients and 5 wet ingredients.
You will begin by combining 2 cups of all-purpose flour, ¼ cup of brown sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of salt, 2 teaspoons of cinnamon, 1 teaspoon of ground ginger, ½ teaspoon of allspice and ½ teaspoon of ground nutmeg.
Grab a cup of coffee to enjoy with pumpkin cookies!
After mixing the dry ingredients, gradually add 3 eggs, 1 1/3 cup of milk, ¼ cup of maple syrup, and 3 tablespoons of melted butter. Once all the ingredients are mixed, stir in 1 cup of pumpkin puree. Bake in the waffle iron according to the manufacturer’s instructions.
Pumpkin spice cookies are an absolute must this fall season and only take about 11 minutes to bake. The ingredients are 2 ½ cups of all-purpose flour, 1 tsp of baking soda, 1 tsp of ground cinnamon, ½ tsp of ground nutmeg, ½ tsp of salt, ½ cup of unsalted butter, 1 ¼ cups of granulated sugar, ½ cup of canned pumpkin puree, 1 egg and 1 tsp of vanilla extract.
Toss together all of the dry ingredients and set them aside. Using a mixer, blend the butter, sugar, puree, egg, and vanilla until smooth.
Mix the dry and wet ingredients and chill for one hour. When the dough is chilly and firm, roll out multiple round tablespoon-sized balls and coat them in cinnamon sugar — Bake on 350 degrees F for 10-12 minutes or until they have slightly browned on the bottom. Once the cookies cool down, you’ll get to enjoy an amazing fall snack that will have your taste buds dancing.
We live in sunny Florida, so maybe you want a sweet pumpkin milkshake to cool off. Add 5-6 cups of vanilla ice cream, ½ cup of whole milk, ¼ cup of pumpkin puree, 1/8 teaspoon of ground cinnamon, and 1/16 teaspoon of nutmeg in the blender.
Perfect for some great scooping onto crackers
For more flavor, you can add pumpkin pie scraps or pie crust that has been cooled. Pulse the ingredients for 15-20 seconds and divide between two glasses and top with some extra pie crust for the aesthetic and a crunch.
Love the taste of pumpkin but hate baking? Try this super quick pumpkin dip recipe! Mix 1 box of vanilla pudding mix, 15 ounces of pumpkin puree, 16 ounces of Cool Whip, ½ tablespoon of pumpkin spice, and ½ tablespoon of cinnamon.
Chill for 2-3 hours, and you’ll have a tasty pumpkin dip perfect for graham cracker scooping.
For a healthier option, combine pumpkin seeds, olive oil, paprika, salt, garlic powder, and black pepper into a bowl and mix. Place the seeds on a flat cookie sheet and bake at 350 degrees F for 15-30 minutes.
Toss the seeds every 5 minutes, so they roast correctly and brown evenly. When the seeds give a nutty aroma and are a golden brown color, they are ready to eat!
