The temperature is starting to get cool and the leaves are beginning to fall. During these times, nothing feels better than getting cozy under a warm blanket and binging episodes of your favorite show. And, now that fall is here, you know what that means…pumpkin spice everything! Stores have transformed their aisles and replaced their normal items with pumpkin, Instagram feeds have exploded with photoshoots of someone near a pumpkin patch, and Starbucks have added their popular Pumpkin Spiced Latte to the menu.

If you love the smell of pumpkin wafting in the room and are obsessed with the pumpkin spice craze, we can help you out! To celebrate the season, we’ve put together a collection of pumpkin-themed recipes from our popular cookbooks. Check out these delicious treats.

Pumpkin and Carnitas Salad


I like to make this as soon as there is a nip in the air. It looks and tastes like October! If you ask me, we don’t eat nearly enough pumpkin. Break out of the pumpkin pie rut and discover the joys of roasted pumpkin. It has become one of my favorite fall vegetables.

Makes: 4 servings | Prep Time: 15 minutes | Cooking Time: less than 20 minutes

  • 1 small pie pumpkin
  • 1 red onion, thinly sliced about 5 tablespoons olive oil, divided ½ (7-ounce) bag arugula
  • ½ (10-ounce) bag red or green cabbage
  • 1 tablespoon red wine vinegar
  • ¾ (12-ounce) package Trader José’s Traditional Carnitas
  • Asiago or Parmesan cheese, for garnish
  • salt and pepper

1. Preheat the oven (convection, if available) to 425°F. Wash the pumpkin and cut off the four “cheeks,” so that all you have is the pumpkin meat, leaving the seeds and strings behind. Cut the quarters into 1-inch crescents and remove the skin, if desired.

2. Toss the pumpkin pieces and red onion slices in about 2 tablespoons of olive oil, and season with salt and pepper. Place on a baking sheet and roast until soft and beginning to caramelize, about 18 minutes. Remove and set aside.

3. Combine the arugula and cabbage in a bowl and toss with the red wine vinegar and remaining olive oil. Arrange greens on a platter or individual plates. Top with roasted pumpkin and red onion.

4. Microwave the carnitas for 3 minutes or sauté over medium-high heat for 5 minutes, until it reaches desired doneness. Shred or chop and scatter over the salad. Shave Asiago or Parmesan cheese over the salad, and serve.

Discover more budget-friendly and delicious recipes from The I Love Trader Joe’s Cookbook: 10th Anniversary Edition by Cherie Mercer Twohy.

Pumpkin Pie

Is it even autumn if we don’t have at least one slice?

  • perfect pie crust
  • 1 large egg
  • 8 ounces canned solid-pack pumpkin
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • ¼ cup sugar, plus extra for sprinkling
  • ½ teaspoon coarse salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ cup soy milk

1. Preheat the oven to 325°F. Generously grease a 12-cup muffin tin with butter or cooking spray.

2. On a thoroughly floured surface, roll out the crust to a thickness of 3∕16 inch. Using a 4-inch-diameter round cutter, cut 12 crusts. Re-form and re-roll the dough as necessary, keeping plenty of flour on your work surface. For this pie, you want the crusts to be slightly larger than normal. Cut them out as usual, then (working on the floured surface) tap around the edges with the heel of your hand to stretch each crust slightly.

3. Using a mini cookie cutter (your choice) and leftover dough, cut out 12 shapes to use as pie top-pers. (We like gingerbread-men toppers for Pump-kin Pie.)

4. Carefully shape the crusts into the wells of the muffin tin, crimping the edges with your fingers, and folding them out over the top of the pan. This will help prevent the crusts from shrinking while baking. Pierce the bottom of each mini crust with a fork. Bake until lightly golden, 10 to 12 minutes.

5. Meanwhile, lightly beat the egg in a large bowl. Add the pumpkin, cream, vanilla, ¼ cup sugar, salt, cinnamon, ginger, and allspice.

6. Fill each prebaked crust with 1½ tablespoons of the pumpkin mixture, filling almost to the brim. Top each mini pie with a pie topper.

7. With a pastry brush, lightly brush the crust of each pie with soy milk, then sprinkle with sugar.

8. Bake for 30 to 35 minutes, until the crusts are golden brown and the pumpkin filling has firmed up. Allow to cool for a few minutes in the muffin tin, then carefully remove the pies from the pan and place on a wire rack to finish cooling. To re-move, first try to spin the pies in the muffin wells. If they need a little extra help, run a butter knife along the edge of the crusts to pop them out of the tin.

9. Serve, or refrigerate in an airtight container for up to 2 days.

SWEET TIPS: Be sure to buy 100% pumpkin, not pumpkin pie filling. Pumpkin mini pies are baked more slowly and at a lower temperature than other mini pies.

Want more ideas for your next pie recipe? Check out Mini Pies by Morgan Greenseth and Christy Beaver.

No-Bake Caramel Pumpkin Spice Energy Bites

If you’re the type of person who skips breakfast or isn’t very hungry in the morning, grab a few of these little energy bites as you’re headed out the door to get the day started. When it comes to nutrition, they are packed! Rolled oats contain soluble fiber, which helps you feel full longer. And hemp and pumpkin are superfoods. Pumpkin is full of iron, zinc, vitamin C, several B vitamins, beta carotene (what our bodies process into vitamin A), potassium, and fiber. Hemp has many of the same nutritional benefits and is also a complete source of protein (all nine essential amino acids), plus fiber, vitamin E, magnesium, phosphorous, and potassium.

Makes: about 30 bites | Prep Time: 15 minutes | Chill Time: about 1 hour

  • 2 cups rolled oats
  • ½ cup canned pumpkin purée
  • 1 teaspoon MCT oil
  • ½ cup CBD Dulce de Leche
  • ¼ cup maple syrup or honey
  • ½ teaspoon pumpkin pie spice or ground cinnamon
  • ¼ cup hemp seeds or hemp protein powder
  • 1 teaspoon maca powder
  • ½ teaspoon vanilla extract
  • ½ cup dark chocolate chips
  • CBD Option: 1 to 2 tablespoons CBD coconut oil

1. Place the rolled oats in a blender or food processor and pulse to a flour-like consistency.

2. Place 1 cup of the oat flour in a large bowl; add the pumpkin purée, MCT oil, CBD Dulce de Leche, maple syrup or honey, pumpkin pie spice, hemp seeds or hemp protein powder, maca powder, vanilla, and CBD coconut oil, if using. Stir with a spoon or spatula; use your hands to mix further until well combined.

3. Add the remaining oat flour, ¼ cup at a time. The mixture should be moist and slightly sticky.

4. Place the chocolate chips in a blender or food processor and pulse into small pieces. Add to the pumpkin mixture, combining well.

5. Scoop the mixture out with your hands or a spoon and use your hands to roll into balls slightly smaller than a golf ball (think party-size meatball appetizer).

6. Freeze 1 hour or until solid, then store in the freezer or refrigerator for up to a week.

Transform all of your meals to help soothe anxiety, depression, and inflammation, and transform your overall health with recipes in Cooking with CBD by Jenn Hobbs.

Pumpkin Juice

A beloved classic, pumpkin juice is served with nearly every meal at the castle, as well as on the scarlet steam engine. This recipe is best served well chilled and over ice.

Makes: 6 servings | Prep Time: 5 minutes | Chill Time: 1 hour to overnight

  • 2 cups apple cider or apple juice
  • 1½ cups peach nectar
  • ¾ cup pumpkin puree
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon pumpkin pie spice or apple pie spice
  • 2 teaspoons vanilla extract

1. In a large glass jar with a water-tight lid, combine all of the ingredients together.

2. Shake vigorously for 2 minutes or until everything is thoroughly combined.

3. Chill overnight for the richest pumpkin flavor. Shake thoroughly before serving over ice.

What better way to celebrate than by whipping up a magically delicious meal in your kitchen? Make every day a spell-tacular celebration with delicious meals in The Unofficial Hogwarts for the Holidays Cookbook by Rita Mock-Pike.

Cauliflower and Pumpkin Frittata

This lovely dish is elegant enough to make your brunch guests swoon. As its ingredients can often be found amid the Thanksgiving leftovers, it’s also a great Black Friday dish!

Makes: 4 servings | Prep Time: 10 minutes | Cook Time: 15 minutes

  • 8 eggs
  • 6 tablespoons heavy cream
  • ¾ teaspoon sea salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon white pepper
  • 1 tablespoon unsalted butter
  • 1 cup Roasted Cauliflower Florets
  • 1 cup cooked cubed pumpkin (or squash or sweet potatoes)
  • 2 tablespoons grated Parmigiano Reggiano cheese, optional

1. Preheat the broiler to high.

2. Whisk the eggs, cream, sea salt, nutmeg, and white pepper in a large bowl until light and fluffy.

3. Preheat an ovenproof pan on the stovetop over high heat for 1 minute. Add the butter and reduce the heat to medium-high.

4. When the butter is melted, stir in the cauliflower and pumpkin. Sauté for 1 to 2 minutes, then add the egg mixture.

5. Using a spatula, fold the egg mixture into the vegetables, and continue to fold and cook the egg mixture for 3 to 4 minutes. Then, stop folding the frittata so that the bottom firms up without burning. Reduce the heat to medium and let sit for 2 to 3 minutes.

6. Sprinkle with cheese, if using, and place the frittata in the oven to broil for about
2 minutes, watching it almost constantly so that it does not burn.

Discover just how versatile cauliflower is in Cauliflower Comfort Food by Jeanette Hurt.

Pumpkin Pie Magic Bars

Giving a normal everyday dessert (like a magic bar) a makeover for a holiday is one of the things I love most about my job. Magic bars are so easy to change up, so adding the flavors of any holiday is easy. These pumpkin pie magic bars are made with yummy fall ingredients: toffee, pumpkin, and pecans all layered on top of a gingersnap crust. If you’ve never tried pumpkin with gingersnaps before, this is a great place to start. You’re in for a treat!

Makes: 24 bars | Prep Time: 15 minutes | Bake Time: 35 minutes | Cool Time: 2 to 4 hours

  • 25 gingersnap cookies, or as needed
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted
  • 1 cup white chocolate chips
  • 1 cup chopped pecans
  • 1⁄4 cup shredded sweetened coconut
  • 1⁄4 cup toffee bits
  • 1⁄4 cup pumpkin puree
  • 1⁄2 cup fat-free sweetened condensed milk
  • 1⁄2 teaspoon pumpkin pie spice

1. Preheat the oven to 350°F. Spray a 9 x 9-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.

2. Grind the gingersnaps to a fine crumb in a food processor; you should have about 11⁄2 cups of crumbs. Place cookie crumbs in a medium bowl and mix with the sugar and melted butter. Press into the prepared pan.

3. Sprinkle the white chocolate chips, pecans, coconut, and toffee over the top of the crust.

4. Whisk together the pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a small bowl or measuring cup and pour over the top of the bars. The mixture will just barely cover; use a spatula to carefully spread it to the edges.

5. Bake for 29 to 35 minutes, until the edges have started to brown. Cool completely before cutting. Store in an airtight container in the refrigerator for up to 4 days.

Tip: Different brands of sweetened condensed milk come in different thicknesses. If it’s too thick to be pourable, you can transfer it to a microwave-safe bowl and heat it on high for 10 to 20 seconds until it becomes a little thinner.

Combine your favorite treats with tasty recipes in Dessert Mash-Ups by Dorothy Kern.