Do you need some new recipes to avoid the same old seasonal Pumpkin Overload?

Traditional pumpkin concoctions aren’t going away. And why should they?! Who doesn’t love a tasty pie, pumpkin spiced latte or pumpkin beer?

I sure do. But this year I want something different. So I scoured the internet to steal recipe ideas from three of the best.

Hopefully some of these are new to you and you can use the recipes to surprise your guests with unique pumpkin treats they haven’t had before.

1. Pumpkin Cookie Dough Bites

Who doesn’t love cookie dough… especially pumpkin cookie dough?!

These tasty morsels are a great way to kick off the list: Pumpkin Cookie Dough Bites!

The recipe comes from Amy’s Healthy Baking. And here are the ingredients and instructions from


Makes 32 bites (8 servings) 

  • 1 cup all-purpose flour
  • ½ teaspoon of ground cinnamon
  • ⅛ teaspoon of ground nutmeg
  • ⅛ teaspoon of ground ginger
  • ⅛ teaspoon of salt
  • 1 tablespoon of butter or margarine – melted
  • ¼ cup + 2 tablespoons of pumpkin puree (not pumpkin pie filling)
  • ½ teaspoon vanilla extract
  • ½ cup of brown sugar

“1. Whisk together the flour, cinnamon, nutmeg, ginger, and salt in a small bowl. In a medium bowl, stir together the butter, pumpkin, and vanilla until thoroughly combined. Mix in the brown sugar, smearing any clumps along the side of the bowl. Add in the dry flour mixture, stirring just until incorporated. Cover the cookie dough with plastic wrap, and chill for at least 1 hour.

2. Line a baking sheet or large plate with wax paper. Roll the cookie dough into 32 little balls, using between 1 – 1½ teaspoons of dough in each ball. Place on the wax paper and refrigerate until ready to serve.

Note: Do NOT try to bake these as cookies! They’ll turn out dense and flat because the recipe doesn’t use any baking powder.”

2. Pumpkin Griddle Cakes

The next item on the list comes from Reader’s Digest. Wow your guests this winter with a plate of warm Pumpkin Griddle Cakes. Talk about comfort food!

Here are the ingredients and instructions from the magazine:


  • 2 cups of all-purpose flour
  • 1 ½ teaspoons of baking powder
  • ½ teaspoon of baking soda
  • 1 teaspoon of pumpkin pie spice
  • ¼ teaspoon of salt
  • 3 large eggs
  • ⅓ cup of packed light-brown sugar
  • 1 ¼ cups of milk
  • 1 ¼ cups of fresh or canned solid-pack pumpkin puree
  • 3 tablespoons of vegetable oil

“1. Preheat oven to 200°F.

2. In medium bowl, stir together flour, baking powder, baking soda, pie spice, and salt. In large bowl, stir together eggs and sugar. Stir in milk, pumpkin, and oil. Add flour mixture and stir just until smooth.

3. Heat griddle or large nonstick skillet over medium heat. Lightly coat with nonstick cooking spray. Working in batches, drop batter, a cup at a time, onto hot griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 ½ minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Place on baking sheet in oven to keep warm. Make remaining pancakes, coating griddle with cooking spray as needed.

4. Top with dried cranberries or raisins softened in a pot of warm maple syrup, and a sprinkling of toasted walnuts.”

3. Pumpkin Seed Brittle

According to CountryLiving, this recipe has all the flavors your palate craves. The spice you taste is a combination of pumpkin seeds and cinnamon. Add sugar and salt to complete the flavor spectrum.

Here are ingredients and instructions from the CountryLiving website:


  • Cooking spray
  • 2 cups of sugar
  • ½ teaspoon of ground cinnamon
  • ½ teaspoon of salt
  • 1½ cups of pepitas or raw shelled pumpkin seeds

“1. Line a 9- by 13-inch rimmed baking sheet with parchment, coat with cooking spray, and set atop a wire rack.

2. In a medium saucepan fitted with a candy thermometer, bring sugar, cinnamon, salt, and 1 cup water to a boil, stirring just until sugar is dissolved. Continue cooking until temperature reaches 238 degrees F, about 8 minutes. Stir in pumpkin seeds and continue cooking, stirring occasionally, until temperature reaches 290 degrees F, about 5 minutes more.

3. Remove mixture from heat and carefully pour onto prepared pan. Using a rubber spatula coated with cooking spray, spread into a thin layer. Let cool completely, about 1 hour. Lift brittle from pan and peel away parchment. Break into pieces. Store in an airtight container for up to 1 week.”

Find ingredients for all these recipes at your local Ream’s Food Store!