Pumpkin Pancakes
by Kathleen Taylor from Perham, MN
Light and fluffy, these pumpkin pancakes have just the right hint of spice. So good, these pancakes may transform non-pumpkin lovers. Sometimes pancakes like these can be heavy in texture, but not these, thanks to the pastry flour. The key is to not over-mix the ingredients.
There’s more work to make these than pancakes from a box, but they’re the perfect holiday morning breakfast. Get the recipe here.
Gingersnap Cookies With Pumpkin Dip
by Angela Lynch from Ft. Meade, FL
Both the gingersnap cookies and the pumpkin dip are Blue Ribbon-worthy alone. Together, they are fantastic! The cookie is full of ginger spice. It’s similar to a chewy molasses cookie. The pumpkin dip is similar in taste to a pumpkin cheesecake – sweet, smooth, and full of pumpkin spice.
You can use the pumpkin dip for other cookies too. Try dipping sugar cookies or chocolate sandwich cookies. Yum! This will be a beautiful addition to a dessert table during the holidays. Here’s the recipe.
Crock Pot Pumpkin and Turkey Chili
by Grace Pulley from Gillette, WY
This chili recipe is rich, hearty, and super easy. This doesn’t have the same flavor as a Tex-Mex chili but the basic flavors are there. While eating, you can’t really put your finger on what’s different. The cumin and chili powder are just right, not too spicy.
A great meal to throw in the Crock Pot on a busy day and let it do all the work for you. Get the recipe here.
Glazed Pumpkin Bars
by Kathy Carlson from San Diego, CA
These pumpkin bars should have a warning label because we couldn’t stop eating them! They are rich, moist, and melt in your mouth. The cake part has just enough pumpkin spice without being overpowering. It’ll be hard to wait until these finish baking because the smell from the oven is amazing.
The glaze is the real star. It’s sweet and forms a sugary crust when placed under the broiler. We added the pecans and loved the crunch. This is so good that it may even convert non-pumpkin lovers. Here’s the recipe.
Curried Pumpkin Soup
By Billy Haze from Philadelphia, PA
What a comforting fall soup. This is a creamy and savory pumpkin curry soup recipe with a hint of nutmeg spice. The combination of seasonings complements each other very well. We loved the addition of toasted coconut on top. Finishes the soup nicely.
This is so good! Get the recipe here.
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