5 Easy Pumpkin Recipes to Try This Fall

When I think of Fall, pumpkins automatically come to mind. You can put pumpkins on your doorstep, on your dining room table, mantle, every shelf….and you can also put pumpkins in a lot of dishes! I’ll be honest, I was not always a huge fan of consuming pumpkins. Especially the soup kind. To this day, I’ve not yet found a pumpkin soup I would crave, but I do like pumpkin in other things! Mainly sweet things, really. Here’s a roundup of the favorite pumpkin recipes here on the blog.

Vegan Pumpkin Spice Loaf

I started with my favorite! I love this pumpkin bread. Not only is it super easy and quick to whip up, but it’s also very delicious. Pumpkin loaf is perfect for sharing with friends and neighbors during the holidays as well. Not to mention it’s gorgeous! This loaf is also very versatile. You can have it plain or include different add-ins such as extra pumpkin seeds, nuts, or even chocolate chips (a personal favorite of mine!).

Apple Pumpkin Crisp

I don’t know what took me so long to add pumpkin to my favorite apple crisp! I’m glad I finally did. This crisp is the perfect fall treat. I am a texture person and love the crisp topping and smooth, hot fruit underneath. Top it with ice cream or whipped cream if you like. I vote that it’s even good for breakfast. Because why not?

Homemade Pumpkin Spice Donuts

These baked donuts are the perfect treat. Whip them up for dessert, or take them to share at your next hayride! I mean, these seem like they’d be great at a hayride with some apple cider, right?

Pumpkin Pie

I love pumpkin pie, and my dear husband loves it even more. This vegan version skips the eggs and heavy cream, but is still so smooth and has the perfect, firm, pumpkin pie texture.

Nut-Free Vegan Pumpkin Pie

Okay, so I kind of cheated and added a second pumpkin pie. However, this one is especially for my nut-free friends of whom I have a lot!

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What do you like making with pumpkin?

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Vegan Pumpkin Spice Loaf

I have been working on perfecting this pumpkin spice bread for literal years now. I debated keeping it to myself, but I think everyone needs this deliciousness in their lives - especially when the leaves start changing color and the cool weather rolls in. Every year, I make a bunch of loaves and share them with friends, family, and even neighbors and it is always a hit.

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By now, I’ve experimented with packaging them and baking them all sorts of ways. I’ve tried the cardboard loaf pans you bake them in, I’ve tried mini loaves, I’ve tried tin foil. I’ve tried with a streusel on top, plain, and settled on these pumpkin seeds.

After much trial and error, my favorite way to bake and share is baking them in a 4-cavity mini loaf pan (get one from Amazon here). The packaging is hard to find for this size, but I find that wrapping them up in some parchment or brown paper with twine makes for a seriously adorable way to present. One can even add a tag with a note to personalize them!

The chocolate, nuts, and pumpkin seeds are totally optional. I like to add just a little bit to the bread since I’m the kind of person who takes the chocolate chips out of chocolate chip cookies. Walnuts are a great addition, however, as is some chocolate. You could even put pumpkin seeds in the batter as well as use them for topping if you like! Totally up to you!

Vegan Pumpkin Spiced Loaf

what you need:

Dry Ingredients

• 1 ½ cup flour

• ¼ cup powdered sugar

• 2 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 ¾  tsp ground cinnamon

• ¾  tsp ground ginger

• ½ tsp nutmeg

• ¼ tsp cloves (optional)

• 4 TBSP - ¼ cup vegan chocolate chips or chunks (optional)

• 4 TBSP  - ¼ cup walnuts (optional)

• 4 TBSP  - ¼ cup pumpkin seeds (optional)

Wet ingredients

• ¼ cup brown sugar, packed

• 1 ½ cup pumpkin puree (or 1-15 oz. can pumpkin if using canned)

• ½ cup non-dairy milk

• 4 TBSP vegetable oil 

• 1 TBSP maple syrup

• 1 ¼ tsp lemon juice or apple cider vinegar

• Pumpkin seeds and chocolate chips (or chunks) to top (optional)*

what to do:

1. Preheat oven to 350 degrees F.

2. In a large bowl, mix the wet ingredients and brown sugar together (brown sugar, pumpkin puree, non-dairy milk, vegetable oil, maple syrup).

3. In a separate bowl, mix the dry ingredients, EXCLUDING the seeds and chocolate together.

4. Add the dry ingredients to the wet ingredients and mix well.

5. Fold in the nuts and chocolate, if using.

6. Spoon mixture into lightly greased loaf pan.

7. Bake for 40-45 minutes until the loaf passes the toothpick test.

*Note: if using pumpkin seeds/chocolate on top, press them down in the batter a bit before baking
**Note: To make enough mini loaves using a 4-cavity pan (as pictured), double the recipe

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What is your favorite seasonal sweet bread?

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Vegan New York Style Cheesecake

I definitely have a thing for cheesecake. It started way back in high school, and never really went away. In fact, a few of my friends and I have a tradition that whenever we’re together, we eat cheesecake. While it’s sad I don’t see them often, maybe it’s a positive thing.

Since I quit dairy, it was hard to find a substitute for the decadent dessert. Somehow, even though they’re tasty, the frozen varieties never really hit the spot.

This cheesecake, however, does it for me. And it’s husband approved - which is huge, considering he is even more of a cheesecake fan than I am!

The base of this cheesecake is cashews and vegan cream cheese (I’m sorry, nut sensitive friends!). I’ve also tried it with silken tofu, but somehow I like the texture the cream cheese gets. The arrowroot powder adds to the firmness of the cake. You also are in control of how tart you want it. I’ve tested this particular recipe with both as little as 3 TBSP of lemon juice and as much as a 1/4 cup of the liquid lip pucker.

I chose not to put the strawberries on top of the entire cheesecake, as we have a non-fan of the fruit living under the roof. Considering there is only one other human living in our house besides me, I’ll let you guess who that could possibly be.

You could make any type of fruit topping. In fact, get creative! And then let me know what combinations you like best! I’ve made strawberry and blueberry so far. I can’t wait to experiment with more flavors (and I’ve even made a galactic version of this for a space-themed birthday party which was a hit.

This is seriously the best basic cheesecake.

Vegan New York Style Cheesecake

For the Crust:

• 2 cups graham crackers

• ¾ cup melted coconut oil or vegan butter

• ¼ cup maple syrup or agave

• Pinch sea salt

For the Filling:

• 8oz vegan cream cheese (I used Tofutti brand)

• 1 cup refrigerated coconut cream

• 1 cup raw cashews, soaked in hot water for 30 minutes

• 1 tbsp arrowroot powder (get it from Amazon here)

• ¼ c fresh lemon juice

• ¼ c Maple syrup

• 1 tsp Vanilla extract

• Pinch salt

For the Strawberry Topping:

• 1 container (16 oz) of fresh strawberries, diced and a few just halved

• cane sugar

• lemon juice

• 1 tbsp arrowroot powder mixed in 2 tbsp water

what to do:

1) Preheat the oven to 350ºF

2) Prepare the crust by combining all the the ingredients in a bowl. Mix well and then press into the pie pan.

3) Bake the crust for 8 minutes, until browned. Set aside to cool.

4) While the crust cools, combine all of the filing ingredients into a high speed blender or food processor. Blend until a smooth mixture with no cashew chunks, scraping down the sides as deeded.

5) Pour mixture into cooled pie crust and smooth the top with a spatula.

6) Bake 40 minutes - top will be slightly browned.

7) Allow to cool completely.

8) While cake is cooling, make your fruit topping.

9) Make topping by adding the diced strawberries, sugar, and lemon juice into a small saucepan and bring to a simmer. Simmer for 10 minutes - the strawberries will break down. Make the arrowroot powder slurry and add it to the saucepan. Stir until the sauce is thickened. Add the halved strawberries and toss to coat. Cool before serving over the cheesecake.

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Do you like cheesecake? What is your favorite topping? Let me know below!

Trying this recipe? Don’t forget to tag #MapleAlps so we can see what you’re up to! :)

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Delicious Vegan Lemon Loaf

I can hear you now: “Amanda! Finally, something sweet that doesn’t involve strawberries or chocolate!”

Yeah, yeah.

I have always loved a good lemon loaf. Something about those tangy, sweet tones just really makes my tastebuds soar.

A strange thing happens when you change your diet. Suddenly, things that used to be delicious to you start to lose their appeal. This started happening to me with lemon loaves filled with sugar and dairy. They were too harsh on my stomach and the taste was overwhelmingly sweet. I had no choice but to set out and make a version that would suit me better.

Yes, it still has sugar in it (and on top of it if you glaze it!), but I get to control it. I also get to control how tangy I want it, and I do love me some tang!

But enough about me!

This loaf boasts ten ingredients - 11 if you choose to glaze it. You can also substitute the oil for applesauce to make it oil-free and it is still as delicious.

Oh man, I’m ready to jump offline and run to the kitchen to whip up one of these bad boys. So much yum! The only thing I can’t decide on is if this loaf is breakfast appropriate. I think I’ll vote yes.

Vegan Lemon Loaf

For the Crust:

• 2 cups flour

• 1 tsp baking powder

• ¼ tsp baking soda

• ½ tsp sea salt

• ½ cup cane sugar

• 1 cup nondairy milk

• ½ cup vegetable oil or vegan butter or applesauce

• ¼ cup fresh lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla 

For the Glaze (optional, but encouraged)

• 1 cup powdered sugar

• 1 tbsp nondairy

• 1 tsbp fresh lemon juice

• 3 tsp lemon zest (optional)

what to do:

1. Grease a loaf pan and preheat the oven to 350ºF

2. Mix your dry ingredients in a large mixing bowl

3. Mix wet ingredients in a smaller bowl

4. Add wet ingredient mixture to the dry ingredients

5. Stir until batter is well mixed and pour into prepared loaf pan

6. Bake for 45 minutes, using the toothpick test to make sure it is baked through

7. Remove from oven and allow to sit for 10 minutes

8. Move loaf to a wire rack and cool completely before adding glaze

9. Make the glaze by whisking together all ingredients

10. Pour over loaf. I like to let the glaze harden before digging in

11. Enjoy!

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What kinds of loaves are your favorite? I have so many favorites I can’t decide, but this lemon is definitely on the top of that list :) Leave your favorite in the comments.

Trying this recipe? Don’t forget to tag #MapleAlps so we can see what you’re up to! :)

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Chocolate Chip Cookies (vegan)

I don’t think there is anything more classic than a good old chocolate chip cookie. And no one loves a good chocolate chip cookie more than I do. But lately, I’ve been noticing this “problem” I’ve been having. I can’t stand the taste or smell of eggs - even when it’s baked, or especially baked.

You think I’m making this up, but it is 100% true.

Perhaps my tastebuds really have shifted since we’ve been on the journey to more healthy eating and living. I actually can’t even remember when the last time eggs were in my refrigerator. It’s been that long.

The other day, I was craving chocolate chip cookies something fierce. I ended up baking these and made way too many. 42 to be exact. Which is much more than I can eat alone. Thankfully, my husband has a whole office full of people to share with, so I sent a large container with him to work. I low-key felt like a mom sending sweet treats to school for a birthday. It was funny.

The best part about these is that there are no funky ingredients. I don’t have to make an egg replacer or figure out where to buy one at. It just uses every day ingredients that I can find in my fridge and pantry on most days.

Now, you can switch out the hazelnuts if you want to and just have chocolate chips, but I personally love the crunch of a good hazelnut. And, honestly, I have hazelnuts to spare - there are so many in my freezer that I don’t know what to do with all of them! (Hint: I made Nutella with some of them, and you can find the recipe in my pantry favorites ebook!)

Hazelnut Chocolate Chip Cookies

What You Need:

• 1/2 cup vegan butter, melted

• 1/4 cup coconut oil, melted

• 3/4 cup organic cane sugar

• 3/4 cup brown sugar

• 1/2 cup unsweetened apple sauce

• 2 tsp vanilla

• 2 1/2 cup all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1 tsp salt

• 1/2 cup hazelnuts, chopped*

• 1/2 cup vegan chocolate chips*

*If you choose not to use hazelnuts, just use 1 cup of the chocolate chips instead

What to Do:

1) Preheat the oven to 350º F and prepare a cookie sheet with parchment paper
2) In a large bowl, mix the sugars, oil, butter, applesauce, and vanilla together
3) In a separate bowl, mix together dry ingredients
4) Add the dry ingredients to the wet ingredients
5) Fold in the chocolate chips and hazelnuts
6) Chill the dough for 10 minutes
7) Scoop up TBSP sizes of the cookies and place on prepared cookie sheet.
8) Bake for 13-14 minutes, until golden brown

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I seriously can’t stop eating these, so I need to share!

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