---

I have expressed my love for the fall in this column space before, and it’s no different this year as I share some of my favorite pumpkin recipes now that we seem to be turning the corner to fall. Once school, and then football, start, it’s inevitable that pumpkin season is right around the corner!

Some people may disagree, but the best way to make pumpkin recipes is with canned pumpkin puree. So all these recipes feature a can or more of pumpkin puree.

+ + + +

PUMPKIN SPICE

MONKEY BREAD

3 (16.3-oz.) cans refrigerated buttermilk biscuits (the non-flaky ones)

3/4 cup granulated sugar

1 Tbsp. pumpkin pie spice

1/2 cup (1 stick) salted butter

1 cup packed light brown sugar

1/2 cup heavy cream

1/2 cup pure pumpkin puree (not pie filling)

1 tsp. vanilla extract

Preheat the oven to 350°F.

Cut each biscuit into quarters.

In a large zip-top bag, combine the granulated sugar and pumpkin pie spice. Add half the biscuit pieces, seal the bag, and shake well to coat. Place the pieces in an even layer in a 10-cup Bundt pan. Repeat with the remaining biscuit pieces and sugar.

In a medium saucepan, heat the butter and brown sugar over medium heat until the sugar is mostly melted, 2 to 3 minutes. Whisk in the heavy cream and pumpkin puree. Bring to a simmer and cook, stirring frequently, until well combined and slightly thickened, 3 to 5 minutes. Remove from the heat and whisk in the vanilla. Pour the mixture over the biscuits.

Place the Bundt pan on a rimmed baking sheet and bake until the bread has puffed up by about 2 inches and is a deep dark brown on top, 45 to 50 minutes. Let the bread cool in the Bundt pan on a wire rack for 15 minutes.

To release the bread, loosen the edges with an offset spatula. Place a dinner plate or serving platter over the top of the Bundt pan. With oven mitts, hold the pan and dinner plate together, then flip over. Carefully lift off the Bundt pan (give it a few taps if the bread doesn't seem to be releasing), allowing the contents to slide onto the plate.

Serve the monkey bread warm or at room temperature.

+ + + +

PUMPKIN SPICE LATTE OVERNIGHT OATS

2 1/4 cups milk

1 cup pumpkin puree

1/3 cup maple syrup

3 Tbsp. instant espresso powder

2 Tbsp. light brown sugar

1 1/2 tsp. vanilla extract

1 tsp. pumpkin pie spice, plus more for sprinkling

2 cups old-fashioned rolled oats, divided

8 tsp. chia seeds, divided

3/4 cup vanilla Greek yogurt, divided

In a large measuring cup, combine the milk, pumpkin, maple syrup, espresso powder, brown sugar, vanilla, and pie spice. Divide the mixture among 4 (12-ounce) jars or airtight containers.

Stir ½ cup of the oats and two teaspoons of the chia seeds into each container, ensuring the oats are submerged in liquid. Cover and refrigerate for at least 4 hours or up to 3 days.

Dollop the yogurt over the oats. Dust with pie spice, if you like, and serve chilled.

+ + + +

PUMPKIN 

SUGAR COOKIES

COOKIES

2 1/2 cups all-purpose flour

1 1/2 tsp. pumpkin pie spice

1 tsp. baking soda

1/2 tsp. kosher salt

1 1/4 cups granulated sugar

3/4 cup (1 1/2 sticks) unsalted butter, softened 

1/2 cup pumpkin puree

1 large egg

1 1/2 tsp. vanilla extract

ICING

2 1/2 cups powdered sugar

2 Tbsp. pumpkin puree

1/4 tsp. pumpkin pie spice

2 Tbsp. water

White sparkling sugar (optional)

For the cookies: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat in the pumpkin puree, egg, and vanilla extract until well combined, about 1 minute. Add the flour mixture and beat on low speed just until the dry ingredients are incorporated, about 30 seconds. 

Cover and chill the dough for at least 2 hours or up to 2 days.

Preheat the oven to 350°F. Line two cookie sheets with parchment paper. 

Scoop the dough into balls, about 2 tablespoons each, and arrange the dough balls at least 2 inches apart on the prepared baking sheets.

Bake until the cookies are puffed and lightly browned around the edges, 11 to 12 minutes. Let the cookies cool on the baking sheets for 3 minutes. (The cookies will collapse slightly as they cool.) Transfer to a wire rack to cool completely, about 30 minutes.

For the icing: In a medium bowl, whisk the powdered sugar, pumpkin puree, pumpkin pie spice, and water until fully combined. 

Spoon about 1 teaspoon of the icing on the top of each cookie and spread to cover the top. Sprinkle the cookie with white sparkling sugar, if you like. 

Let the cookies sit for about 45 minutes, or until the icing has hardened.

+ + + +

PUMPKIN SMOOTHIE

1 15-oz. can pumpkin pie filling

3 cups whole milk (more if prefer)

1/2 cup vanilla yogurt (up to 1 cup)

A few dashes of ground cinnamon

4 cinnamon graham crackers, crushed

Well ahead of time, place the pumpkin pie filling into a freezer-safe container. Freeze for a few hours or until frozen solid.

To make the smoothie, add the milk and yogurt to a blender. Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized. Add more milk or yogurt as needed to get it the consistency you'd like.

Pour into individual glasses and sprinkle the tops with graham cracker crumbs. Serve immediately!

TFD: "Spring is beautiful, and summer is perfect for vacations, but autumn brings a longing to get away from the unreal things of life, out into the forest at night with a campfire and the rustling leaves." – Margaret Elizabeth Sangster

---