Pumpkin Cream Cheese Truffles

So, I know there are about a zillion (ok, Google tells me 2,800,000) recipes out there for pumpkin truffles.

But I really, really felt like making some pumpkin cream cheese truffles this week.

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Pumpkin No Bake Energy Bites

Of all the recipe posts on Gimme Some Oven, my #1 most viewed post ever (thanks to you all and Pinterest) continues to be these No-Bake Energy Bites. And for good reason! These little guys continue to be one of my personal favorites, as well as one of the most requested snacks by my friends and family. And I love recipes like this that can double as breakfasts, snacks or even a quick dessert!

So for a fun twist this autumn, thought that it would be fun to celebrate the season and make some Pumpkin No Bake Energy Bites! I was so excited to try these, and after throwing in a little of this and a little of that, was thrilled with the results. These little bites remind me a lot of my favorite fruit and nut bars. But the best part is that they are super easy to make homemade, packed with protein and ingredients you can feel good about, they are vegetarian and vegan (if you swap some agave for honey), and of course…they are delicious!

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Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

This recipe is quite simple, but yielded some wonderfully flavorful and moist little cupcakes. They are a little more dense than your average cupcake – almost closer to pumpkin bread – but absolutely fantastic.

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Pumpkin Spice Latte

‘Tis the season again for all things pumpkin spice!

Since it has been five years since I first posted my pumpkin spice latte recipe (and a not-so-appetizing photograph), and people still seem to love their lattes even more than they did five years ago (so much so that Starbucks bumped up the release even earlier this year), I thought it was time to revisit this old favorite on the blog.

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Pumpkin Cream Cheese Spread/Dip

Ok, so I’m officially out of pumpkin. :( Drove to yet one more grocery store to continue my scavenger hunt today, but no luck. Thus, the two remaining pumpkin recipes I had are sadly going to have to be put on hold. But since they’re two of my favs, rest assured that they will appear as soon as canned pumpkin appears again on the shelves! (Hint: one recipe calls for 3 blocks of cream cheese, and the other includes arborio rice and gorgonzola – YUM!)

In the meantime, I still had 1/2 cup of pumpkin remaining from my oatmeal baking earlier this week. So turned it into this yummy cream cheese spread/dip!! As the name implies, it is wonderfully multi-purpose. Would go well spread on (yes!) toasted bagels or bread. Or, it is also fantastic for dipping! My sister introduced me last year to the idea of serving it with crunchy ginger snaps (fantastic combination!), or I also love it with apple slices, graham crackers, or any wheat crackers. It’s definitely a great appetizer idea when you’re pressed for time. Or, when you’re just craving some pumpkin!!

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Pumpkin & Black Bean Soup

So…right in the middle of “Ode To Pumpkin Week”, I found out today that the U.S. is in the middle of a massive pumpkin shortage! Yikes! Apparently pumpkin crops were seriously down this year, so the stores are having a difficult time bringing in canned pumpkin right now. I had to drive to three grocery stores today to find what few cans they had left — tragic!

Still, for those that already had a few cans, or who can find some, (or who are reading this recipe months later when hopefully the supply is restored!) — today is pumpkin soup day! But rather than do just a simple bisque, decided to raid my pantry and toss in some black beans that I’d been needing to use. Yay for fiber. :)

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Pumpkin Pie Oatmeal

Pumpkin pie for breakfast?? Absolutely. :)

For the second post in my “Ode To Pumpkin Week”, wanted to pay tribute to the most important meal of the day with this yummy baked pumpkin oatmeal recipe. Not only is it absolutely delicious, and provides all sorts of great nutrients to begin the day, but it’s a snap to throw together. Seriously!

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Iced Pumpkin Cookies

Fall is in the air!! I know that I’ve been desperately clinging to the last bits of summer these past few weeks, but I’ve finally turned the corner. And am now endlessly delighting in all of the beauty and change that is autumn. For so many reasons (although I need to catch some zzzz’s, so those will be forthcoming), this season just deeply warms my heart.

So to celebrate, thought it would be fun to kick off the season with an “Ode to Pumpkin Week” – hooray!! Yes, besides being a lovely fall decoration and monopolizer of gardens, this gourd-like fruit (true!) makes frequent appearances in my kitchen each fall. Love it! And while I’ve long been a fan of classic pumpkin pie, I’m convinced that it has stolen the pumpkin-spotlight for far too long. So this week, will be highlighting a few of my other favorite recipes.

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