How many people do you know who wait in anticipation for autumn’s pumpkin-spiced surge? Fall’s signature taste comes around every year with pumpkin flavored lattes, pumpkin pies, pumpkin-spiced muffins and many more treats. It’s indeed the season for pumpkin tasting! So take in this feast-for-your-eyes and plan your next muffin treat or pumpkin pie run. You’ve surely earned it – or you will with all of the holiday prep around the corner! 

Go nuts with this one. Pumpkin pecan cornbread is a twist on traditional cornbread that brings out the flavors of the season while preserving all of its standard texture and goodness. For a sweet something extra, try drizzling a little honey on your pumpkin pecan cornbread muffins. Make them first thing in the morning to surprise your family with a special treat for breakfast, or take them along as a tasty substitute for the staple dinner roll.

Who says we can’t live on bread alone? This fall favorite is moist and full of flavor you don’t find in just any old bread. So take in the season – one slice at a time.

Materials
1 1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup canned pumpkin
1/4 cup buttermilk
1 stick butter
1/2 teaspoon vanilla
3/4 cup brown sugar
1 egg

Instructions

1. Grease 1-pound (4.5 x 8.5 x 2.5-in) bread pan

2. Combine salt, baking soda, cinnamon and nutmeg. Sift flour and add

3. Stir together pumpkin and buttermilk

4. In a third bowl, cream butter, vanilla, sugar and egg. Alternately combine butter mix, dry mix and pumpkin mix. Put into pan and smooth top. Bake 50-55 minutes at 350 F. Cool on racks

Bring the spice of pumpkin to a cookie topped with icing.

Iced Pumpkin Cookies
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 cup sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract

Icing
2 cups confectioners' sugar, sifted
1/4 cup butter, softened
1 teaspoons pure vanilla extract
3 tablespoons whipping cream

Instructions 
1. Preheat oven to 350 F. Cream sugar and butter
2. Mix egg, pumpkin and vanilla
3. Combine baking powder, flour, baking soda, salt, cinnamon and nutmeg, and stir into butter mixture
4. Drop by teaspoonful on parchment-covered baking sheet, 2 inches apart
5. Bake 15 minutes. Let cool
6. Mix confectioners' sugar and butter
7. Add remaining ingredients and beat until smooth. Drizzle cookies

This creamy Latin favorite brings a twist of classic pumpkin to spice it up. A go-to treat in many Latin-American kitchens, flan is championed for its taste and its ease to make. If you haven’t tried flan, here’s your chance to satisfy your pumpkin cravings and your sweet tooth. And if you haven’t checked out our online community, Orgullosa, we invite you to go deeper into Latin-inspired cuisine and heritage.

Black bean pumpkin soup may not have the same ring as “pumpkin pie,” but the taste has that fall flavor we’re all looking for. This vegetarian soup isn’t just for the veggie crowd – so serve it up to any guest as a hearty spin on the traditional black bean favorite. Make this one year-round for a touch of warm pumpkin in your life.

Black bean pumpkin soup may not have the same ring as “pumpkin pie,” but the taste has that fall flavor we’re all looking for. This vegetarian soup isn’t just for the veggie crowd – so serve it up to any guest as a hearty spin on the traditional black bean favorite. Make this one year-round for a touch of warm pumpkin in your life.