Pumpkin Recipes I Just Love

I know som people are all ready to jump right into Christmas, but it's still fall, and I plan on taking full advantage of that fact as long as I can! I'm a total pumpkin addict, so I thuoght I'd share a few of my favorite recipes...

If you haven't made your own Pumpkin Puree from scratch, you should give it a try! It's actually really simple and you can freeze it to keep for a few months too! Here's my recipe.

Fine and Feathered Pumpkin Bagels

A week or two ago I really wanted to try my hand at making bagels and decided I had to start with Seasons and Suppers Pumpkin Pie Bagels - they are a bit of work, but boy are they worth it! I froze most of them so I can just pull them right out whenever I need one!

Fine and Feathered

My Pumpkin Spice Scone and Pumpkin Cake Pop recipes I shared last year - still some of my favorites!

Fine and Feathered Pumpkin Roll

I've already made this one at least five times this year. This Pumpkin Roll Recipe from My Baking Addiction is incredible, and leaves me scraping my plate every time!

Pumpkin Pie Granola - I really need to make some soon!

Fine and Feathered Pumpkin Cup Pies

I really would love to try making these again, this time maybe a little cuter and more dressed up! Either way, Pumpkin Cup Pies are delicious (and just another way to celebrate my never-ending love for Pushing Daisies).

I've also made these Pumpkin Cinnamon rolls twice this year, and thanks to my family they haven't even lasted long enough to snap a picture. Do you guys have any good fall recipes? Please share! I'm always looking for new ones to try out:)

Heavenly Cranberry Scones

For Thanksgiving my family was all over the place, but I did manage to make it over for brunch with my parents and decided to try and make some cranberry scones to bring with me. They turned out amazing. I'm officially addicted. I could easily sit and eat a whole batch of them and not even feel bad about it. They're also pretty easy and quick to whip up so they're perfect for gifting too.I just knew I absolutely needed to share the recipe!

Cranberry Scones

Adapted from Martha Stewart

2+ Cups of AP Flour

5+ Tbsp of Sugar

1 Tbsp of Baking Powder

1/2 tsp of Salt

1/2 tsp of CInnamon

1/2 tsp of fresh Nutmeg

6 Tbsp of chilld Butter, cut into cubes

2/3 Cup of Half and Half (I never have this so I do 1/2 heavy cream 1/2 regular milk)

1/2 Cup of Cranberries (washed and cut in half)

Preheat your oven to 450F. In your mixers bowl whisk together combine flour, sugar, baking powder, salt, and spices. Add butter and set mixer on low with beater attachment, mix until butter resembles coarse crumbs. Slowly add in half and half with mixer on low. Toss in cranberries and mix on low for just a second or two. If the dough is really sticky I sometimes add in a tiny bit more flour and mix again for just a few seconds. Turn dough onto lightly floured surface and knead until dough comes together and isn't really sticky anymore. Pat into 1 inch round and cut into 8 peices. Place on parchment covered baking sheet, brush with a little milk or cream and sprinkle with sugar and bake for 12-15 minutes.


Pumpkin Spice Scones

Happy October! It's amazing to me that it's already here, but it is! My favorite part about this month is pumpkin anything and everything. Me and Frank just picked up a big handsome pumpkin at the farm market the other day and it always cheers me up seeing it gaurding our back door. Not to mention all the pumpkin foods and drinks - they're everywhere and I'm always excited to dig into some old classics and I can't wait to try out some new tasty recipes. So I thought it'd be great to make some pumpkin scones to enjoy in the morning (and maybe in the afternoon too...) with some tea. They came out great and the icing does add the perfect amount of sweetness to them too!

Adapted from Pinch My Salt


1 cup of Flour

1 cup of Cake Flour

1 1/2 tsp of Baking Powder

1/2 tsp of Salt

1/2 tsp of Cinnamon

1/2 tsp of Nutmeg

1/4 tsp of Ginger

1/4 tsp of Allspice

6 Tablespoons of Butter

1/3 cup of Pumpkin

1/3 cup of Milk

6 Tablespoons of Dark Brown Sugar

1 tsp of Vanilla

1/ Preheat oven to 425F and line baking sheet with parchment paper. Cut butter into small pieces, place in small bowl and stick in the freezer. In mixing bowl combine the flours and spices and place bowl in freezer. In another small bowl combine the pumpkin, milk, brown sugar, and vanilla. Whisk well and place in freezer.

2// Retrieve the first two bowls from the freezer and dump the butter into the flour. Mix on medium with beater attatchment until butter resembles coarse crumbs. Retrieve wet mixture from freezer and add to flour all at once, beating on low until just combined.

3// Dump dough onto clean work surface and knead just a few times. Roll into a circle about an inch thick. Cut into 8 pieces and place pieces, not touching, onto baking sheet. Bake for 15 minutes.

For Cinnamon Icing : Mix together 1 cup of powdered sugar, 2 Tblsp of milk and 1/2 tsp of Cinnmon until smooth. Drizzle over cooled scones and enjoy!