Pumpkin Spice Pancakes
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Fall is here and between the crisp air and colorful leaves, we’re getting some seriously nostalgic feels and major cozy food cravings. Everywhere we turn, seemingly normal things like cookies and hummus are popping up with a pumpkin spice twist. And whether or not you think pumpkin spice flavors belong in hummus or on chips, we guarantee you’ll be a fan of these 10 ways to get your pumpkin fix (spiced and non-spiced!).
Pumpkin Spice Pancakes
Using Sunny Anderson’s Perfect Pancake Batter as the base, all you need to do is mix in some orange extract and pumpkin pie spice to create these perfectly moist fall breakfast pancakes. Serve it up with some ginger-infused maple syrup for an extra punch of flavor!
Pumpkin Cheddar Mac 'n' Cheese
This mac ‘n’ cheese dinner just screams fall! It’s creamy, cheesy and made with pumpkin! Want to amp this dish up? Try substituting the amber beer for a pumpkin-infused beer!
Bob Harper’s Pumpkin Pie Protein Bites
The delicious flavors of fall shouldn’t mean adding inches to your waistline. If you’re in search of the perfect pumkiny snack to hold you over until mealtime, try these yummy protein bites from Bob Harper!
Hummus + pumpkin? Yes, please! Here’s how you make it: just buy a container of your favorite pre-made hummus and add in some canned pumpkin. Done! Serve with pita chips and garnish with pomegranate seeds to make it pretty.
Carla Hall’s Slow-Cooker Pumpkin Swirl Cheesecake
Who can resist a creamy, decadent cheesecake -- swirled with pumpkin? (Hint: Not us… or Carla… or anyone we know of actually.) Maybe it’s the chocolate crust that wins us over. Or, maybe it’s the chocolate whipped cream THAT GOES ON TOP. We’ll never know.
Kelsey Nixon’s No-Bake Pumpkin Pie
You volunteered to make a pumpkin pie, but the last thing you want to do is turn on your oven. Enter Kelsey Nixon and her genius ways. Just throw all of the ingredients into a stand mixer and let her whip! Pour the filling into a pre-made graham cracker crust, and stick in the refrigerator for 24 hours before serving.
Katie Lee’s Pumpkin Monkey Bread
If you’re a fan of Monkey Bread, this will surely be your new fall breakfast staple. Katie Lee uses store-bought biscuit dough and tosses it with melted butter, brown sugar, pumpkin purée, sugar, and pumpkin pie spice. Pile that all inside a bundt pan, bake it off and you’ve got a fall-worthy gooey breakfast!