Okay, I give in.

I’m a real stickler for keeping pumpkin (and other fall flavors) off the blog until it’s actually fall—I’m not a year round pumpkin person and you’ll never see me breaking out my stash of Libby’s on August 1st. That said, insufferable as I am, I could really go for a Pumpkin Spice Latte Cookie Square right now. So, there will be no *new* pumpkin content until Wednesday, when it will finally be fall. Pre-existing pumpkin though? Don’t mind if I do.

If you’ve been here a while, you may know that I did a Friday Favorites for pumpkin three years ago, but I’ve made a lot of new pumpkin recipes since then, so let’s call this a companion piece. Enjoy these favorites from the archives! Oh, and come back Wednesday for a new pumpkin recipe, and in three years for Friday Favorites: Pumpkin III.
Pumpkin Spice Snickerdoodles

These soft, chewy cookies have a double dose of pumpkin pie spice! It’s mixed into the pumpkin dough and then whisked into a sugary coating before baking. If you are a pumpkin spice purist, these are for you.
Pumpkin Chocolate Chunk Cookies {Vegan}

If, however, you like your pumpkin extra-shareable and with a side of chocolate, go this route. Pumpkin Chocolate Chunk Cookies are vegan, due in large part to the fact that pumpkin makes a great egg substitute. From there, I just swapped the usual butter for coconut oil. Easy peasy.
Pumpkin Chocolate Chip Blondies

I love a good blondie recipe! These are quick and easy and studded with chocolate chips. Can’t wait to make a batch in Maine in a few weeks.
Pumpkin Spice Latte Cookie Squares

I’ve never loved Starbucks’ Pumpkin Spice Lattes, but I will gladly throw pumpkin, pumpkin pie spice, and granulated espresso into cookie bars and then top them off with a thick layer of vanilla buttercream. What can I say? I’m filled with contradictions.
Pumpkin Babka

This, the one and only babka on this blog, was a labor of love. I made 18 of them before I got this recipe how I want it. This is so delicious, y’all. Buttery brioche dough is filled with pumpkin pie filling, twisted together, baked until golden and made glossy with a pumpkin spice syrup. Enjoy this yeasted cake for breakfast or a snack, or use it for a hyper-seasonal French toast.
Pumpkin Puff Pancake {Dutch Baby}

Puff Pancakes are my all-time favorite weekend breakfast, so of course I had to make a pumpkin version! Super easy, super delicious. This is perfect for any lazy morning, or as a Thanksgiving breakfast.
Cheesecake Swirled Pumpkin Bread

This quick bread is actually a half-batch of my Pumpkin Bundt Cake swirled with cheesecake and baked in a loaf pan. It’s very simple and a stunner every time.
Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

Everyone needs a great pumpkin pie recipe, and while I have a more traditional one in the archives, I think this vegan, gluten-free version is my favorite. The filling is lightly sweetened with maple syrup and coconut sugar and the crust is made primarily of pecans, cornstarch and coconut oil, and the whole thing is really fantastic. Put it on your Thanksgiving menu, or maybe just make one for the hell of it.
Pumpkin Oat Dog Treats

Yes, I even have pumpkin for pups! These nutritious five ingredient treats come together in a food processor, and though they are for dogs, they are delicious for humans too. That’s right, I have to taste test everything on this blog. Even the dog treats.

Have you made any of these or any of my other pumpkin recipes? What’s your favorite thing to make with pumpkin? Let me know in the comments or on social media!