Some foods are easier to photograph than others and…well…baked oatmeal is an “other.” It just is.
It doesn’t matter what I do to it or how good the light is, baked oatmeal is simply difficult to make into a beauty queen. It’s never going to be the belle of the ball. It’s oatmeal, after all. <—hey, that rhymes! 
That said, what baked oatmeal lacks in aesthetic appeal (dull brown and lumpy 😬😬) it more than makes up in delicious whole grain flavor. This one is especially enticing—it’s made with a hefty scoop of pure pumpkin purée and big hit of pumpkin pie spice for maximum seasonal breakfast magic.
It’s also very easy to make. The most difficult (if you can even call it that) step is toasting the oats, and that requires little to no actual brain power. Just scatter the oats onto a pan, put them in the oven, and set a timer. Boom. Done.
The rest of the process is simply adding dry ingredients (oats, pie spice, baking powder, salt) to wet (pumpkin purée, brown sugar, eggs, oil, vanilla, milk). Whisk ‘em together, pour the mixture into a greased pie plate and bake just until the center is set. Then just scoop it into bowls, adorn as desired and serve. Really, it couldn’t be easier.
My favorite thing about Pumpkin Baked Oatmeal? It reheats like a dream! This, in addition to being filling and fairly good for you, makes it perfect for weekday breakfasts. Just heat individual portions as needed and enjoy.
Of course, it’s also a great low-maintenance-but-still-“special” thing to make on the weekends. And I wouldn’t be disappointed to see it over the holidays.
Versatility, y’all. It’s a beautiful thing.
Pumpkin Baked Oatmeal
makes about 6 servings
2 cups old-fashioned oats (certified gluten-free for gluten-free)
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon Kosher or sea salt
1/2 cup pure pumpkin purée
1/3 cup light brown sugar, packed
2 large eggs, room temperature
2 tablespoons canola oil
2 teaspoons pure vanilla extract
2 cups milk of choice
For serving:
maple syrup
butter
plain yogurt
Preheat oven to 375F. Grease a deep 9-inch pie plate or other casserole dish. Set aside.
Place oats on a dry rimmed baking sheet (or other large pan) and toast in the oven for 5 minutes, or until fragrant. Let cool a few minutes. Transfer to a medium mixing bowl and stir in pumpkin pie spice, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together pumpkin purée and light brown sugar. Whisk in eggs one at a time, followed by oil, vanilla, and milk. Mix in oat mixture.
Pour mixture into the prepared pie plate. Bake uncovered for 35-40 minutes, or until the center is lightly set.
Let oatmeal cool for at least 15 minutes before serving with maple syrup, butter, and/or yogurt. Oatmeal is best warm or at room temperature.
Leftover oatmeal will keep covered in the refrigerator for up to 5 days. It reheats well in the microwave. 
Has anyone else’s week been five years long? Mine started with two babkas, three layer cakes and a Rosh Hashanah dinner, continued with some early morning construction in my apartment, and was followed up with a neck-ache and a midweek heatwave.
The good news is that NYC weather is finally starting to get with the autumnal program (I am so tired of summer clothes) and that my only plans for this weekend are to take my visiting godparents out for lunch and watch postseason baseball. Then two more work days before going on vacation next Wednesday—it can’t get here soon enough! But more on that later. For now, let’s talk about Cheesecake Swirled Pumpkin Bread.
Cheesecake. Swirled. Pumpkin. Bread.
Cheesecake Swirled Pumpkin Bread begins with a half-recipe of my 
To assemble, you’ll need the pumpkin batter and a small batch of cheesecake—don’t worry, they’re both easy to make. Set aside a cup of the pumpkin batter and put the rest in your loaf pan. Top it with the cheesecake, followed by the remaining batter. Swirl it all with a thin knife or skewer before baking for the better part of an hour. The bread will be puffed when it comes out of the oven, but sink a bit as it cools. This is just the cheesecake buckling a bit—not a bad thing.
This bread needs to be cooled at room temperature and then chilled in the refrigerator, making it an ideal make-ahead treat. Don’t rush to serve this. Pumpkin is a flavor that blooms over time and nobody loves room temperature (or warm 😬) cheesecake. Good things come to those who wait.
It’s that time! Tomorrow morning will be the first weekend breakfast of fall (even if you are regretting having packed away your summer clothes two weeks ago) and it should absolutely be this Pumpkin Puff Pancake. (And maybe bacon.)
This Pumpkin Puff is simply an autumnal take on 
Mix up your 
Pour it in a screaming hot pan with plenty of butter and go find something to do for roughly 17 minutes. I recommend figuring out which Emmy-nominated show you can manage to binge watch in its entirety before the broadcast on Sunday night (When They See Us! Pose! Fosse/Verdon!). Or, alternatively, if you’re local, determining which panel you’re going to attend at the 
Anyway…when you have decided to watch Sharp Objects and a few episodes of The Good Place…oops, sorry.
Top it with whatever makes you happy—I went for my usual maple syrup and confectioners sugar, along with some toasted pecans. Keeping it seasonal, you know, because it’s officially fall in my kitchen and on this blog.
Let me start by saying that I hope you all had a lovely Halloween, and that I’m so glad it’s over so we can talk about Thanksgiving food.
I got a little head start with Wednesday’s 
If you haven’t clicked away, never to return…well, good. More pie for us.
You see, for all the things that this pie is not, it is very much one thing: delicious. Like so good I’m not totally sure why we would eat any other pumpkin pie.
The filling is soft and sweet and perfectly spiced and the crust is mostly made of ground toasted pecans. GROUND TOASTED PECANS. And it’s a press-in crust—no rolling required. Does it get better than that?
Both elements come together in the food processor.
And the whole pie requires exactly nine ingredients.
And it’s actually best if it’s made ahead, so you won’t have to give up valuable Thanksgiving Day oven space.
And, again, it’s vegan, gluten-free, and contains just enough sweetener to make it taste like dessert. And make no mistake, it does taste like dessert. I am not the sort of person who is going to get behind a recipe just because it’s “better for you.” Nope. It’s big flavor or go home here at E2 Bakes. If it happens to be somewhat nutritious, that’s just a bonus.
Have a great weekend, y’all ❤
It seems like I never make cookies anymore. I made them all the time when I started blogging, but they’re a little bit of a rarity these days. As it stands, I haven’t posted a cookie recipe since 
Whatever the reason, making these Pumpkin Spice Snickerdoodles has been a welcome change of pace. I’ve been preoccupied by complicated things lately—think work, politics, 
Making cookies, y’all. It’s the most delicious self-care I know.
Also delicious? These Pumpkin Spice Snickerdoodles. They’re an autumnal twist on a 
Now, before you go clicking away because you don’t want to have 48 cookies in your house, know that:
Each cookie is made from a tablespoon of dough, making each one roughly half the size of most drop cookies in my archives. I made them this way because:
I understand that not everyone may feel the same way I do; if you’re not into small cookies, you can scoop the dough in two-tablespoon increments and bake the batches for 11-12 minutes. You’ll end up with about two dozen medium cookies.
That’s what I love about cookies like this—the most complicated part is deciding how big or small you’d like for them to be. I don’t know about you, but that’s the sort of “problem” I could stand to have more often.
e2 bakes brooklyn 