The autumn equinox might technically signal the start of fall, but let’s be real — the season truly begins the second we see a pumpkin spice latte reappear on the menu at our local coffee shop. And it definitely doesn’t stop there. You’ll find us devouring pumpkin bread, bakery-style muffins and more all season long; that is, until we reach Thanksgiving, when pumpkin pie is the order of the day.
Pumpkin and other winter squash are such versatile ingredients, whether you’re roasting and steaming the squash or incorporating store-bought canned pumpkin purée into a dish. When pumpkin season rolls around, the first order of business is baked goods. Pumpkin pies (with all kinds of different crusts and toppings), spiced cakes, quick breads and fluffy cinnamon rolls top the list.
These are some of the most comforting and satisfying sweet treats that we can dream up. And in all honesty, most of these can be enjoyed for either breakfast or dessert. There are no rules saying you can’t eat pumpkin cookies for breakfast or coffee cake for dessert.
We have plenty of better-for-you options in the lineup, too. Our pumpkin kettle corn, roasted pumpkin seeds and layered parfaits are each great for feel-good snacking. So many pumpkin recipes tend to be on the sweeter side, but pumpkin is an adaptable ingredient that works well in many savory dishes, too.
From breakfast chilaquiles and hearty soups to fully-loaded mashed potatoes and creamy baked pasta, there’s a savory pumpkin .