To send you off into your weekend on a fall note, here is my roundup of pumpkin recipes featured on BeEmbraced.
And as an extra special treat, I've included a delicious pumpkin square recipe (gluten free of course). I made these when we were having someone over for dinner, and by the end of the night we had devoured all of them. (John had seven, which is evidence that the vegan/gluten free quality didn't get in the way of taste!)
Pumpkin & Chocolate Chip Squares, inspired by Shape Magazine
1/2 cup gluten free all purpose flour (such as Bob's Red Mill brand)
1/2 tsp. xanthum gum
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
5 Tbsp. brown sugar
1/2 cup canned pumpkin
2 Tbsp. almond milk
2 Tbsp. canola oil
1/2 tsp. pure vanilla extra
1/2 cup chocolate chips
- Preheat oven to 350 degrees, and lightly coat 8x8 pan with cooking spray.
- Combine dry ingredients, then add in wet.
- Pour mixture into pan and spread until even.
- Cook for 20 minutes... or I cooked them 17 minutes and they came out deliciously gooey!
Pumpkin Recipe RoundupPumpkin Muffins (gluten free)
Pumpkin Peanut Butter Oatmeal
Pumpkin and Chicken Black Bean Soup
Sweet Potato and Black Bean Soup
Pumpkin Protein Cookies (gluten free)
If you're in search of other pumpkin recipes, head on over to my BeEmbraced Nosh & Kitchen Pinterest page... probably half of the recipes I've pinned feature pumpkin!