Pumpkin Pie Spice

Rice Krispies Treats

October 26: National Pumpkin Day

We had a pumpkin-themed potluck at our culinary book club meeting this month. We brought pumpkin hummus (previous post) but had leftover canned pumpkin puree, so we added it with pumpkin pie spice to rice cereal treats and shaped them into petite pumpkins. These cute confections stood out at the pumpkin potluck and they quickly became a favorite because some club members were nostalgic about their childhood foods. The mixture could be pressed into a pan and cut into squares, but the pumpkin shapes made these more festive for our fall gathering. Pumpkin pie spice rice krispies treats are perfect for National Pumpkin Day and throughout the autumn season.

Recipe

Ingredients

  • 3 tablespoons butter
  • ¼ cup canned pumpkin puree (see Notes to prevent soggy cereal)
  • 1 bag (10 ounces) marshmallows (use minis instead of jumbo for easier melting)
  • 1 teaspoon pumpkin pie spice
  • 6 cups rice cereal
  • Orange food coloring (we used Wilton brand orange gel paste food color)
  • Pretzel sticks
  • Green fondant
  • Powdered sugar
  • Green tube frosting

Directions

In a large saucepan, melt the butter over low heat. Stir in the marshmallows and pumpkin puree.

Add the pumpkin pie spice. Remove from heat and let cool to room temperature. When cool, stir the rice cereal into the pumpkin-marshmallow mixture until well coated. If desired, add orange food coloring to enhance the color. Line a baking sheet with waxed paper. Set aside. Butter your hands well and shape the cereal mixture into rounds. Place onto waxed paper.

Break pretzel sticks in half. Insert into the cereal rounds. On a clean surface lightly dusted with powdered sugar, roll out a little bit of green fondant to 1/16-inch thick. Cut out fondant leaves.

Place fondant leaves on the rice cereal pumpkins (brush a small amount of water on the back of the leaves to make them stick to the treats). Use a small round tip to pipe tendrils from a tube of green frosting. Store in a tightly sealed container until ready to serve.

Notes

  • To prevent cereal treats from being “rice soggy” and make them stay as “rice krispies”, measure out the pumpkin puree and blot out excess moisture by pressing onto paper towels. Then add the puree into the marshmallows. Be sure to cool to room temperature to firm up the marshmallows a little bit more before mixing in the cereal.
  • Instead of rolling and cutting out fondant leaves, try piping them onto the treats by using green tube frosting using a leaf tip.
  • Search our blog for more pumpkin recipes.

Pumpkin Hummus

October 26: National Pumpkin Day

We posted a recipe for traditional hummus back on May 13 (National Hummus Day). As fall is in full swing, we added the ubiquitous seasonal squash to this hummus recipe. It is deliciously creamy and healthy and has that hue to match all the other glorious autumnal colors. We sprinkled toasted pumpkin seeds to reinforce the additional flavor and give this dish some contrasting texture. Served as a side dip with vegetables or pita bread/chips, this pumpkin hummus is perfect for National Pumpkin Day.

Recipe

(Adapted from Taste of Home)

Ingredients

  • 1 can (15 ounces) chickpeas/garbanzo beans, drained and rinsed
  • 1 cup pumpkin puree (from the can; save the rest for other recipes—see Notes)
  • 1/3 cup tahini (sesame paste)
  • ¼ cup olive oil
  • 1 lemon, juiced (or 2 tablespoons lemon juice)
  • 1 tablespoon sesame oil
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt or to taste
  • pumpkin seeds, toasted and shelled

Directions

Drain the chickpeas/garbanzo beans in a colander and rinse them. Measure out 1 cup of pumpkin puree. Place in a food processor with tahini.

Add the olive oil. Squeeze the lemon juice and sesame oil into the mixture. Add ground cumin.

Add minced garlic and salt to taste. Cover and pulse the ingredients in the food processor until creamy. Transfer to a bowl. Drizzle with a little olive oil and garnish with a sprinkle of toasted and shelled pumpkin seeds. Serve with cut vegetables, pita bread or pita chips.

Notes

  • With the remaining pumpkin puree from the can, try these other pumpkin recipes: pumpkin pie spice rice cereal treats and pumpkin latte smoothie.
  • We have a small food processor, so we had to divide the ingredients in half and pulse them in sections before mixing everything together in one bowl.
  • Happy fall, y’all! It still feels like summer in South Texas. But we used to live in New Jersey and Illinois where we enjoyed the change of seasons, especially when the leaves turned to vibrant colors before they fell off the trees.

Pumpkin Butterscotch Chip Cookies

October 26: National Pumpkin Day

Aaahhh—fall is in full swing and pumpkin epitomizes the season’s flavors. Because the weather (at least here in South Texas) is more pleasant, there are several fall festivals and outdoor social gatherings—and opportunities for us to share the bounty of the harvest with others. For autumnal potlucks, we like to bring something sweet and seasonal, such as pumpkin butterscotch chip cookies. These soft snacks are simple to make and the recipe yields a lot to feed a crowd.

Bake up a bountiful batch of pumpkin butterscotch chips cookies for fall festivities, football tailgating, lunchbox desserts, afterschool snacks and National Pumpkin Day celebrations.

Recipe

(Adapted from Delish)

Ingredients

  • 2 ¼ cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 2 sticks (1 cup) butter, softened
  • ¼ cup sugar (granulated white)
  • ¾ cup brown sugar
  • 1 egg
  • ¾ cup pumpkin puree (around half a can)
  • 2 teaspoons vanilla
  • 2 cups butterscotch chips

Directions

In a bowl, combine the flour, baking soda, pumpkin pie spice and salt. Mix well and set aside.

In a large mixing bowl/mixer, cream the butter with the white and brown sugars. Beat in the egg. Stir in the pumpkin puree.

Mix in the vanilla. Gradually add the flour mixture to the dough (do not overmix). Fold in the butterscotch chips. Form the cookie dough into a large ball, place in another bowl, cover and refrigerate for 30 minutes.

Use a 1-inch round scoop to drop onto greased baking pans (we lined ours with foil) about two inches apart. Press extra butterscotch chips on top of the rounds (optional). Bake in a preheated oven at 375 degrees F for 10-14 minutes until puffed up and slightly browned around the edges. Remove from the oven and let the cookies rest for five minutes on the pan before transferring to a wire rack to cool completely. Store in airtight container. Yield: Approximately 4 ½ dozen soft cookies.

Notes

  • The original recipe called for chocolate chips but we liked butterscotch chips. Cinnamon chips are a good substitution as well.
  • Save the remaining half can of pumpkin puree for another recipe.
  • Search our blog for other pumpkin recipes.