Pumpkin EVERYTHING!!! 17 recipes to kick off your Fall season!

Here are 17 different pumpkin recipes for you to try, but don’t stop there! Once you’ve tried these recipes, I think you’ll want to experiment with using pumpkin in all sorts of dishes. What are your favorite ways to cook with pumpkin? Tell me in the comments!

 

 

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Pumpkin Pie Shakeology

Make your Shakeology taste just like pumpkin pie! This healthy smoothie has a full serving of pumpkin, and tons of fiber to keep you satisfied for hours. There is a full serving of yummy pumpkin in this pie-flavored smoothie. Pumpkin is an excellent source of vitamin A, which is important for healthy teeth and vision.

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
¼ cup water
¾ cup unsweetened vanilla almond milk
1 scoop Vanilla Shakeology
½ cup canned pumpkin puree
1 tsp. pure maple syrup (or raw honey)
1 Tbsp. coarsely chopped raw pecans
1 tsp. pumpkin pie spice
1 cup ice

Preparation:
1. Place water, almond milk, Shakeology, pumpkin puree, maple syrup, pecans, pumpkin pie spice, and ice in blender; cover. Blend until smooth.

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Pumpkin Muffins

Amanda Meixne  came up with this delicious, high-protein recipe for healthy pumpkin protein muffins that are just perfect for Fall.

Total Time: 28 min.
Prep Time: 10 min.
Cooking Time: 18 min.
Yield: 12 servings, 1 muffin each

Ingredients:
1 large egg
1 large egg white
¼ cup pure pumpkin puree
1 large banana, cut into chunks
½ cup all-natural almond butter
¼ cup pure maple syrup
2 scoops Beachbody Whey Protein Powder, Vanilla flavor, or equivalent
½ tsp. baking powder
½ tsp. ground cinnamon
¼ tsp. sea salt (or Himalayan salt)
1 dash ground nutmeg

Preparation:
1. Preheat oven to 350° F.
2. Prepare twelve muffin cups by lining with muffin papers or coating with spray.
3. Place egg, egg white, pumpkin, banana, almond butter, and maple syrup in blender; cover. Blend for 30 seconds.
4. Add Protein Powder, baking powder, cinnamon, salt, and nutmeg; cover. Blend until smooth.
5. Divide batter evenly among prepared muffin cups.
6. Bake 16 to 18 minutes, or until golden brown and tester inserted into the center comes out clean.
7. Transfer muffins to rack; cool.

 

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This pumpkin spice latte has half the calories of your favorite fall treat.

Total Time: 10 min.
Prep Time: 5 min.
Cooking Time: 5 min.
Yield: 1 serving

Ingredients:
1 cup nonfat milk
1 Tbsp. pumpkin puree
¼ tsp. pumpkin pie spice
2 tsp. pure vanilla extract
1 cup brewed black coffee or 1 shot espresso
1 dash ground nutmeg (to taste; optional)

Preparation:
1. Heat milk, pumpkin puree, pumpkin pie spice, and extract in medium saucepan over medium heat; cook for 4 to 5 minutes, or until mixture is hot, but not boiling. It is ready when there are many small bubbles on the sides of the saucepan.
2. Remove from heat; mix vigorously with a whisk until frothy.
3. Pour coffee or espresso into serving mug; top with milk mixture.
4. Top with nutmeg if desired.

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Roasted Pumpkin Salad with Lentils and Goat Cheese

This hearty salad topped with lentils and fresh pumpkin is perfect for fall and winter months. In other seasons, replace pumpkin with sweet potato!

Total Time: 34 min.
Prep Time: 10 min.
Cooking Time: 24 min.
Yield: 4 servings

Ingredients:
1 lb. raw pumpkin, cut into medium-sized cubes (about 4 cups)
4 tsp. olive oil, divided use
½ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
3 Tbsp. fresh lime juice
1½ tsp. pure maple syrup
1 tsp. Dijon mustard
4 cups fresh arugula (or mixed baby greens)
2 cups cooked green lentils
2 Tbsp. crumbled soft goat cheese (½ oz.)
2 Tbsp. raw pumpkin seeds

Preparation:
1. Preheat oven to 375° F.
2. Combine pumpkin, 1 tsp. oil, salt, and pepper in a large bowl; mix well.
3. Arrange pumpkin mixture on baking pan.
4. Bake for 10 to 12 minutes, stir; continue baking for 10 to 12 additional minutes, or until tender when pierced with a fork. Cool.
5. While pumpkin is baking, combine lime juice, maple syrup, and mustard in a small bowl; whisk to blend.
6. Slowly add remaining 3 tsp. oil, whisking continuously until blended. Set aside.
7. Evenly divide arugula between four serving plates. Top evenly with lentils, baked pumpkin, cheese, and pumpkin seeds.
8. Drizzle evenly with dressing.

Screen Shot 2014-10-18 at 8.42.51 PMPumpkin Risotto with Garlic and Sage

Risotto is comfort food, pure and simple, but it can be loaded with high-fat ingredients. That’s why we created this delicious, lighter version with pumpkin, sage, and brown rice.

Risotto is comfort food, pure and simple, but it can be loaded with high-fat ingredients. That’s why we created this delicious, lighter version with pumpkin, sage, and brown arborio rice (if you can’t find it, brown rice will do).

Total Time: 1 hr. 10 min.
Prep Time: 10 min.
Cooking Time: 1 hr.
Yield: 6 servings, about ¾ cup each

Ingredients:
4 cups low-sodium organic vegetable broth
3½ cups water
1 Tbsp. olive oil
3 medium shallots, finely chopped
2 cloves garlic, finely chopped
½ cup dry white wine (or water)
1¼ cups dry brown Arborio rice
2½ cups cubed raw pumpkin (½-inch cubes)
¼ cup Parmesan cheese
2 Tbsp. chopped fresh sage
¼ tsp. ground black pepper

Preparation:
1. Heat broth and water in large saucepan over medium heat. Do not boil. Set aside.
2. Heat oil in large skillet over medium-high heat.
3. Add shallots; cook, stirring frequently, for 3 to 4 minutes, or until shallots are translucent.
4. Add garlic; cook, stirring frequently, for 1 minute.
5. Add wine; cook, stirring frequently, for 1 minute, or until wine evaporates.
6. Add rice; cook, stirring frequently, for 1 minute.
7. Add 1 cup broth mixture; cook, stirring frequently, for 6 minutes, or until liquid is almost completely absorbed.
8. Add remaining broth mixture ½ cup at a time; cook, stirring constantly. Add the next ½ cup after the first ½ cup is absorbed. (This will take about 50 minutes.)
9. Add pumpkin during the last 15 minutes of cooking.
10. After all the broth mixture has been added, add cheese, sage, and pepper; mix well.
11. Serve immediately.

 

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Vegetarian Pumpkin Curry

Don’t be intimidated by making your own curry! Our recipe makes it easy to prepare and oh-so delicious. This simple dish of pumpkin, bell peppers and fragrant fresh basil and coconut milk is ready in just 25 minutes.

Total Time: 25 min.
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 6 servings, about 1 cup each

Ingredients:
1 cup canned light coconut milk, divided use
2 Tbsp. vegetarian red curry paste
2 cups low-sodium organic vegetable (or chicken) broth
½ tsp. sea salt (or Himalayan salt)
1 lb. raw pumpkin, cut into large cubes (about 3½ cups)
½ medium red bell pepper, sliced
4 kaffir lime leaves (optional)
½ cup chopped fresh basil
1 Tbsp. black sesame seeds (optional)
1 Tbsp. unsweetened shredded coconut (optional)
3 cups cooked brown rice, hot

Preparation:
1. Heat coconut milk and red curry paste in medium saucepan over medium-high heat, stirring frequently until well mixed.
2. Add broth, salt, pumpkin, bell pepper, and lime leaves if desired. Bring to boil. Reduce heat to medium-low; cook, stirring occasionally for 10 to 12 minutes, or until pumpkin softens.
3. Add basil, sesame seeds (if desired), and coconut (if desired); cook for 1 to 2 minutes. Remove lime leaves.
4. Place ½ cup of rice in each of six serving bowls and top with pumpkin mixture.

Tip: If you have an Asian market in your area, you will be able to find kaffir lime leaves and Thai basil (which you can use instead of regular basil).

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Pumpkin Chili

Pumpkin is the star of this belly-warming vegetarian chili that has only 96 calories per serving!

Total Time: 55 min.
Prep Time: 15 min.
Cooking Time: 40 min.
Yield: 8 servings, about 1½ cups each

Ingredients
1 tsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 medium carrot, sliced
2 cloves garlic, finely chopped
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 Tbsp. chili powder
½ tsp. ground cumin
2 cups low-sodium organic vegetable broth
1 (14.5-oz) can diced tomatoes
1 (15-oz.) can kidney beans, drained, rinsed
½ cup pure pumpkin puree
4 cups cubed raw pumpkin (½-inch cubes)
8 Tbsp. nonfat plain Greek yogurt (optional)
2 Tbsp. chopped fresh Italian parsley (for garnish; optional)

Preparation:
1. Heat oil in large saucepan over medium-high heat.
2. Add onion, bell pepper, and carrot; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
3. Add garlic; cook, stirring frequently, for 1 minute.
4. Season with salt and pepper if desired.
5. Add chili powder, cumin, broth, tomatoes, beans, and pumpkin; cook, stirring occasionally, for 15 to 20 minutes.
6. Add pumpkin; cook, stirring occasionally, for 10 to 15 minutes or until pumpkin is soft.
7. Top each serving with 1 Tbsp. yogurt and a sprinkle of parsley if desired.

Screen Shot 2014-10-18 at 8.43.12 PMChicken Baked with Pumpkin
This casserole with savory bites of lean chicken breast, pumpkin, and fresh herbs has a whopping 25 grams of protein per serving and only 182 calories.

Total Time: 34 min.
Prep Time: 15 min.
Cooking Time: 19 min.
Yield: 4 servings, about 1¼ cups each

Ingredients:
1 tsp. olive oil
1 medium onion, chopped
1 lb. raw chicken breast, boneless, skinless, cut into 1-inch cubes
2 cloves garlic, finely chopped
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
4 cups cubed raw pumpkin (½-inch cubes)
¼ cup coarsely chopped fresh thyme
1 cup low-sodium organic chicken broth

Preparation:
1. Preheat oven to 375° F.
2. Heat oil in large skillet over medium-high heat.
3. Add onion and chicken; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
4. Add garlic; cook, stirring frequently, for 1 to 2 minutes, or until well blended.
5. Season with salt and pepper if desired. Transfer to an ovenproof pan or casserole dish.
6. Add pumpkin, thyme, and chicken broth; cover.
7. Bake for 10 to 12 minutes, or until pumpkin is tender and chicken is no longer pink in the middle.
8. Enjoy as is, or serve over cooked brown rice.

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Pumpkin Quesadilla

This is not your average quesadilla! It is stuffed with pepper jack cheese and spiced pumpkin puree and topped with all the trimmings. All for only 269 calories per serving.

Total Time: 10 min.
Prep Time: 5 min.
Cooking Time: 5 min.
Yield: 1 serving

Ingredients:
1 (8-inch) whole wheat tortilla
½ cup pure pumpkin puree
¼ tsp. chili powder
1 dash ground cumin
3 Tbsp. pepper Jack (or mozzarella) cheese (¾ oz.)
Nonstick cooking spray
2 Tbsp. pico de gallo (or chunky tomato salsa)
1 Tbsp. nonfat plain yogurt
1 tsp. chopped fresh cilantro (for garnish; optional)

Preparation:
1. Spread half of tortilla with pumpkin; stopping ½-inch from edge.
2. Top with chili powder, cumin, and cheese; fold in half.
3. Heat nonstick skillet lightly coated with spray over medium heat.
4. Add tortilla; cook, turning once, for 4 to 5 minutes, or until cheese is melted and tortilla is golden brown.
5. Place on serving plate. Top with salsa and yogurt. Sprinkle with cilantro if desired.

Screen Shot 2014-10-18 at 8.43.26 PM

Roasted Pumpkin Seeds

For a crunchy, salty snack, try these pumpkin seeds!

Total Time: 45 min.
Prep Time: 5 min.
Cooking Time: 40 min.
Yield: 6 servings, about ¼ cup each

Ingredients:
Seeds from one medium pumpkin, rinsed (about 1½ cups)
Water
½ tsp. sea salt
1 Tbsp. extra-virgin olive oil
½ tsp. cayenne pepper (or garlic powder, seasoning salt, or 1 Tbsp. curry powder) (to taste; optional)

Preparation:
1. Preheat the oven to 300° F.
2. Place seeds, water (2 cups water for every ½ cup of seeds), and salt in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 10 minutes. Drain thoroughly. Dry with paper towels.
3. Coat baking sheet with oil; spread pumpkin seeds on baking sheet in a single layer. Bake for 20 to 30 minutes, or until seeds are lightly browned. Let cool completely.

Tip: For flavored seeds, coat with one or more suggested spices before baking.

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Pumpkin Pizza

Create this beautiful gourmet pie for your next family pizza night

and listen to the oohs and ahhs! Making fresh roasted pumpkin puree is totally worth the effort, but canned puree tastes great too!

Total Time: 18 min.
Prep Time: 10 min.
Cooking Time: 8 min.
Yield: 8 servings, 1 slice each

Ingredients for Pizza Dough:
¼ oz. active dry yeast
1 cup warm water (100 – 110° F.)
2 tsp. sugar
3 – 3¼ cups whole wheat flour, divided use
½ tsp. fine sea salt (or Himalayan salt)
2 tsp. olive oil, divided use
Nonstick cooking spray

 

 

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Ingredients for Pizza:

1½ cups fresh roasted (or canned) pumpkin puree
¾ tsp. curry powder
2 Tbsp. low-sodium organic vegetable (or chicken) broth
1 tsp. olive oil
2 cups chopped kale, stems removed
1 medium red onion, chopped, caramelized (see tips)
¼ cup crumbled feta cheese

Screen Shot 2014-10-18 at 8.57.13 PM

 

For Pizza Dough:

1. Place yeast, water, and sugar in a medium bowl. Let stand for 10 minutes, or until yeast becomes foamy.
2. Combine 3 cups flour and salt in a small bowl. Gradually add flour mixture to yeast mixture. Mix with clean hands until mixture does not stick to your hands. Add additional flour if needed. Roll dough into a ball. Brush with ½ tsp. oil. Place in a bowl; cover with a towel. Let rise for 2 hours.
3. Punch down dough to remove air; knead and roll into a ball. Brush with ½ tsp. oil. Place in a bowl; cover with a towel. Let rise for an additional 2 hours.
4. Preheat oven to 450° F.
5. Roll dough until it will no longer stretch. Let rest for 5 minutes. Continue to roll until it reaches your desired diameter, about 10 to 12-inches, and about ½-inch thick. Place on baking pan lightly coated with spray.
6. Brush with remaining 1 tsp. oil.

For Pizza:
1. While pizza dough is resting, combine pumpkin, curry powder, and broth in a medium bowl; mix well. Set aside.
2. Heat oil in medium skillet over medium-high heat.
3. Add kale; cook, stirring frequently, for 3 to 4 minutes, or until kale softens. Set aside.
4. Spread pizza dough evenly with pumpkin mixture, stopping ½-inch from edge.
5. Top evenly with kale and onion.
6. Bake for 10 to 15 minutes, or until crust is golden.
7. Top with cheese.

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Tip: You can make fresh roasted pumpkin puree by cutting a pumpkin in half and placing it on a baking pan. Drizzle it with ½ tsp. olive oil. Sprinkle with salt and pepper to taste. Bake at 350° F. for 35 to 40 minutes. If using fresh pumpkin puree, increase vegetable broth to 4 Tbsp. To caramelize onion, heat 1 tsp. olive oil in medium nonstick skillet. Add 1 chopped onion; cook, stirring frequently, for 3 to 4 minutes. Once onions begin to brown reduce heat to low. Cook for 10 to 12 minutes, or until onions are brown.

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Cauliflower Pumpkin Au Gratin 

This combination of cauliflower and pumpkin sauce has all the comfort of a creamy casserole without the fat.

Total Time: 58 min.
Prep Time: 10 min.
Cooking Time: 48 min.
Yield: 6 servings, about ¾ cup each

Ingredients:
1 large cauliflower, cut into florets
Nonstick cooking spray
Sea salt (or Himalayan salt) and ground white pepper
(to taste; optional)
¾ cup unsweetened almond milk
⅓ cup shredded sharp cheddar cheese
½ cup pure pumpkin puree
1 tsp. Dijon mustard
¼ cup whole wheat panko bread crumbs

Preparation:
1. Preheat oven to 425° F.
2. Place cauliflower on baking sheet that has been lightly coated with spray.
3. Season with salt and pepper if desired.
4. Bake for 24 to 28 minutes, or until golden brown. Set aside.
5. While cauliflower is cooking, bring almond milk to a boil in medium saucepan over medium high heat, stirring frequently. Reduce heat to medium-low.
6. Add cheese, pumpkin, and mustard; cook, stirring frequently, for 3 to 4 minutes, or until well blended.
7. Add cauliflower; mix well.
8. Pour cauliflower minute into 8 x 8-inch casserole dish that has been lightly coated with spray.
9. Top with bread crumbs.
10. Bake for 18 to 20 minutes, or until hot and bubbly.

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Roasted Pumpkin, Sweet Potato, and Brown Rice Pilaf

This colorful side dish packed with vegetables is hearty enough to be your main course!

Total Time: 1 hr. 45 min.
Prep Time: 15 min.
Cooking Time: 1 hr. 20 min.
Yield: 8 servings, about ¾ cup each

Ingredients:
2 cups cubed raw pumpkin (½-inch cubes)
1 medium sweet potato, peeled, cut into ½-inch cubes
2 tsp. olive oil, divided use
1 medium onion, chopped
2 medium celery stalk, chopped
2 cups chopped kale
2 cloves garlic, chopped
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
3 cups low-sodium organic vegetable broth
1 bay leaf
1 cup dry brown rice

Preparation:
1. Combine pumpkin, sweet potato, and 1 tsp. oil in a medium bowl; mix well.
2. Arrange pumpkin mixture on baking pan.
3. Bake for 10 to 12 minutes, stir; continue baking for 10 to 12 additional minutes, or until tender when pierced with a fork. Set aside.
4. Heat remaining 1 tsp. oil in large saucepan over medium-high heat.
5. Add onion, celery, and kale; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
6. Add garlic; cook, stirring frequently, for 1 to 2 minutes.
7. Season with salt and pepper if desired.
8. Add broth, bay leaf, and rice. Bring to a boil, covered. Reduce heat to low; gently boil for 45 to 50 minutes, or until rice is cooked and liquid is absorbed. Remove bay leaf.
9. Gently fold in pumpkin mixture.

Screen Shot 2014-10-18 at 9.15.04 PMPaleo-Friendly Pumpkin Bread

Warning: the scent of this paleo-friendly pumpkin bread wafting from your kitchen will make family and neighbors come running for a slice.

Total Time: 1 hr. 5 min.
Prep Time: 15 min.
Cooking Time: 45 min.
Yield: 12 servings, 1 slice each

Ingredients:
1 cup almond flour
¼ cup coconut flour
1 Tbsp. pumpkin pie spice
½ tsp. sea salt (or Himalayan salt)
½ tsp. baking powder
½ tsp. ground cinnamon
4 large eggs, lightly beaten
⅓ cup coconut oil, melted
2 Tbsp. pure maple syrup
¾ cup pure pumpkin puree
Nonstick cooking spray

Ingredients:
1. Preheat oven to 350° F.
2. Combine almond flour, coconut flour, pumpkin pie spice, salt, baking powder, and cinnamon in a medium bowl; mix well. Set aside.
3. Combine eggs and oil in a large bowl; mix well. Add maple syrup and pumpkin; mix well.
4. Add flour mixture to egg mixture; mix until just blended.
5. Place batter in small loaf pan that has been lightly coated with spray.
6. Bake for 35 to 45 minutes, or until toothpick inserted in the middle comes out clean.

Screen Shot 2014-10-18 at 9.15.10 PM

Pumpkin Coconut Custards

Step into fall with these pumpkin custards made with cinnamon, ginger, nutmeg, and a touch of coconut extract.

Total Time: 1 hour
Prep Time: 10 min.
Cooking Time: 50 min.
Yield: 8 servings

Ingredients:
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
½ tsp. fine sea salt
4 large eggs, beaten
½ cup pure maple syrup (or raw honey)
½ tsp. pure coconut extract
1 (15-oz.) can pumpkin puree
¾ cup canned coconut milk
¾ cup unsweetened almond milk

Preparation:
1. Preheat oven to 300° F.
2. Combine cinnamon, ginger, nutmeg, and salt in a small bowl; mix well. Set aside.
3. Combine eggs, maple syrup, and extract in a large bowl; whisk to blend.
4. Add spice mixture and pumpkin.
5. Gradually add coconut milk and almond milk; whisk to blend.
6. Pour mixture evenly into eight 6-oz. custard cups. Place cups in 13×9-inch baking pan; fill pan with 1-inch hot water.
7. Bake for 45 to 50 minutes, or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool completely on wire rack. Refrigerate until ready to serve.

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Pumpkin Cookies

Bake a batch of these yummy pumpkin oatmeal cookies with raisins and pecans. Only 103 calories for two!

Total Time: 25 min.
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 9 servings, 2 cookies each

Ingredients:
Nonstick cooking spray
1 cup old-fashioned rolled oats
1½ tsp. pumpkin pie spice
¼ tsp. sea salt
1¼ cups pumpkin puree
¼ cup maple syrup
¼ cup golden raisins
¼ cup chopped raw pecans

Preparation:
1. Preheat oven for 350° F.
2. Lightly coat baking sheet with spray. Set aside.
3. Combine oats, pumpkin pie spice, and salt in a medium bowl; mix well.
4. Add pumpkin, maple syrup, raisins, and pecans; mix well.
5. Drop by rounded Tbsp. onto prepared baking sheet; flatten cookies with a spatula.
6. Bake for 14 to 15 minutes or until firm.

Screen Shot 2014-10-18 at 9.15.27 PMPeanut Butter Shakeology Cups

Peanut butter and chocolate combine in a healthy version of this classic candy made with Shakeology.

Total Time: 36 min.
Prep Time: 5 min.
Cooking Time: 1 min.
Yield: 12 servings, 1 cup each

Ingredients:
¼ cup dark chocolate morsels
2 scoops Chocolate Vegan Shakeology
1 Tbsp. psyllium husk powder
½ cup pumpkin puree
6 tsp. all-natural smooth peanut butter, divided use

Preparation:
1. Prepare twelve mini muffin cups by lining with muffin papers.
2. Place morsels in microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. Set aside.
3. Place Shakeology, psyllium husk, and pumpkin in a food processor. Pulse until it forms a dough.
4. Divide dough into 12 small balls; place each ball in a muffin cup. Press dough down into a flat disk with a depression in the middle. Place ½ tsp. peanut butter in each depression.
5. Drizzle melted morsels evenly over each peanut butter cup; spread to create a thin chocolate layer on top.
6. Freeze for 30 minutes, or until chocolate hardens.

 

 

2 thoughts on “Pumpkin EVERYTHING!!! 17 recipes to kick off your Fall season!

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