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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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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Maple Roasted Brussels Sprouts

I don’t know how things were for you growing up, but for me, Brussels sprouts were the thing to avoid at all costs. All. Costs. I thought they were the most bland, disgusting things ever grown in someone’s garden.

Turns out, I just experienced a bad cook. Huh.

I’m never one to turn down food, especially if it’s a good roasted vegetable. I’ve come to learn that vegetables don’t have to be bland or boring. Foods that are good for you don’t have to taste awful (although medicine does, am I right?).

I remember when I first had some sprouts that tasted, well, good! I was shocked and amazed and I decided that Brussels sprouts and me could be friends again.

This delicious side was inspired by my amazing Christmas vacation in Canada. It had been years since being able to go home to Canada for the holidays with my family, and I was over the moon at the miracle that occurred that allowed my hubby and me to go! We had a fantastic, albeit short, week.

Anyway, while there, my legendary mom whipped up some amazing Brussels sprouts. I had thirds.

It has been a very long, and very cold Winter, so I’ve loved finding solace in these delicious sprouts - even back in the good old US of A. They are delicious hot or cold and the hint of sweetness makes it perfect. They are the perfect side for pretty much anything. Not going to lie - I’ve even put them inside of ramen. For breakfast. Don’t judge.

I’ll keep this short so you can get right to the good stuff!

Maple Roasted Brussels Sprouts

What you need:

• 1lb Brussels Sprouts

• 1 TBSP Olive Oil (or vegan butter. alternatively, use water)

• 1 TBSP Maple Syrup

• 2 tsp Roasted Garlic and Red Peppers Seasoning (optional) (I use this brand from Amazon)

• 1 clove garlic, minced

• 1/2 tsp sea salt

What to do:

1) Preheat oven to 350 degrees F

2) Wash and cut the sprouts in half. In a bowl, add all ingredients and toss until Brussels sprouts are completely coated

3) Spread your veggies on a prepped baking sheet

4) Bake for 45 minutes or until tender

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How do you like your Brussels sprouts?

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Chia Peach Frozen Pops (vegan)

Since moving to Michigan, I've appreciated Summer that much more. It seems that the Winter months drag on and on and on and Spring and Summer bring a breath of fresh air. I find myself physically aching for warm weather near the end of a cold spell and longing for warm evenings on the porch or at the beach.

I need to go outside and embrace my Summer! School will be starting before I know it, and soon the Winter will be back, so I need to get my outdoor time in now. I've been enjoying walking, jogging or riding bikes to the lake and walking along the shore. I also love just laying in the backyard or sitting on the porch - the grass is so soft and the sun makes me so happy!

Before I leave though, I'll give you this recipe to help you stay cool.

This post contains affiliate links.

You all know by now that I like chocolate, and while I have made chocolate versions of these frozen pops (ummm, chocolate peanutbutter chia please!!) and even fudgiscles, I decided to share a non-chocolate frozen treat with you today! I got the inspiration from a smoothie, really, and thought that fruit chunks in a popsicle would be a fun idea. Besides, it makes them prettier in my opinion.

Of course, you can use any kind of fruit in your pops. I chose peaches, because peaches. I love peaches. But I could imagine using raspberries or blueberries, or anything, really!

Waiting for these babies to freeze is a true test of patience, but they are well worth the wait!

Chia Peach Frozen Pops

what you need:

1 ¼ cup coconut milk

½ cup soy

¼ cup chia seeds

½ - 1 TBSP cane sugar (depending on how sweet you want it)

Canned or fresh peach (or any other fruit, really!)

what to do:

1. Whisk all ingredients except peaches together in a small bowl

2. Let mixture sit for 15-30 minutes, until it has become thick

3. Spoon a bit of the mixture into each popsicle mold.

4. Add fruit as you wish, alternating between the mixture and the fruit

5. Freeze 6 hours, until frozen.

6. To remove, run mold under hot water for 10-15 seconds and pull out carefully. To store, I wrap the pops in parchment paper (separately) and keep them in a freezer bag. You could also get really fancy and grab these plastic sleeves for frozen treats. 

For these treats you may need:

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What do you like doing in the Summer months?

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Peanut Butter Coconut Cookies (vegan)

Growing up, I could always count on having cookies around Christmas. Even now, cookies are a must in the season. Naturally, I've made a few batches this season, and of course I had to share a cookie recipe. The best part is that I'm not only sharing these delicious peanut butter coconut cookies, but a bunch of other yummies as part of a virtual cookie swap. How fun is that?! You'll find those creative and delicious recipe links at the bottom of this post.

Of course, gingerbread is a natural choice for the Christmas season, but a friend inspired the combination of peanut butter and coconut and not long after, I found these scrumptious yummies coming out of my oven. I was slightly hesitant at first, but they have quickly become an official favourite in our house.

Peanut Butter Coconut Cookies
Makes: About 2 Dozen

what you need:

what to do:

1) Cream together the sugar, coconut oil and peanut butter.
2) Stir in applesauce and vanilla.
3) Mix dry ingredients separately and add. slowly to wet ingredients until all are mixed.
4) Chill dough 30 - 60 minutes.
5) While preheating the oven to 375 degrees F, roll dough into balls, and flatten gently with a fork.
6) Bake 10-12 minutes, until slightly brown.
7) Remove from oven and cool completely
8) Melt chocolate chips and coconut oil using double boiler.
9) Dip cookies into the chocolate and sprinkle with shredded coconut.

1/2 cup coconut oil
3/4 cup brown sugar
1/2 cup natural creamy peanut butter
1/4 cup applesauce
1 1/2 cup all-purpose flour
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons organic shredded coconut (unsweetened) 

3/4 cup dairy free dark chocolate chips
1 tablespoon coconut oil
shredded coconut for sprinkling

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What are your favourite cookies during the holiday season? Try these and the recipes from the cookie swap below! Let me know if you've tried these with the hashtag #MapleAlps

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Speculoos Button Cookies via Katherine in Brooklyn

Chocolate Dipped Matcha and Ginger Shortbread Cookies via Madeline Marie

Walnut Pepita Chocolate Chip Cookies via Nommable

GF + Vegan Gingerbread Men via Soul and Spoon

Chocolate Peppermint Coconut Macaroons via Pumpkin & Peanut Butter

Almond Spritz Cookies via Flours In Your Hair

Coconut Peanut Butter Cookies (vegan) via Maple Alps

Flaxseed & Pistachio Shortbread with White Chocolate Ganache Glaze via Lyndsey Eden

Speculoos Coffee Caramel Slices via Les Filles de Madeleine

Salted Dark Chocolate Cookies via The Foodwright

Dark Chocolate Butterscotch Cookies via Seek Satiation

Pretzel & Caramel Drizzled Snickerdoodles via Hopeless Thunder