As the days get shorter and the air gets crisper, it’s time to celebrate everyone’s favorite fall ingredient—pumpkin! This jack-of-all-trades in the kitchen is back in the spotlight, bringing its cozy, comforting charm to our recipes. Let’s dive headfirst into the world of pumpkin and see why it’s the ultimate fall superstar with these 24 kid-friendly pumpkin recipes. They’ll make you fall in love with this seasonal hero all over again!
Why Pumpkin Is a Fall Favorite
- Flavorful Magic: Pumpkin boasts a rich, earthy flavor that’s like a warm hug on a chilly day. Its natural sweetness pairs perfectly with savory and spicy seasonings, making it the ultimate fall comfort.
- Nutrition Galore: Pumpkins are more than just tasty; they’re packed with good stuff too! Think vitamins A and C, fiber, and potassium. They’re a smart choice for a balanced diet.
- Versatile Wonder: From appetizers to desserts, pumpkin can do it all. Soups, stews, pies, and even beverages—you name it, and pumpkin can be part of the party.
- Seasonal Delight: Pumpkin harvests coincide with the fall season, making it a fresh and readily available ingredient for your autumn cooking endeavors.
Let’s Get Into It: 24 Pumpkin Recipes
Whether you roast your own pumpkin to whiz up into a silky puree or use it from a can (Martha Stewart admits preferring canned to fresh, so it must be ok) you need these Easy Pumpkin Recipes. They’re super duper and kid friendly and fun to make! Whether you make them for school lunch, with kids for a class project or for a gathering, they’re seasonal favorites!
Let me know in the comments what you’re making with your pumpkins this fall and tag me on social media so I can see your recipes!
Roast Pumpkin and Toasted Pumpkin Seeds
Ingredients
- 1 4-6 pound pumpkin
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- cooking oil spray
- sea salt, to taste
Instructions
- Preheat oven to 400°F.
- Carefully cut a hole in the top of the pumpkin using a knife, about 2 inches in diameter. Remove the “top”.
- Using your hands or a spoon, remove the seeds and rinse with water in a colander. Remove any of the stringy pulp pieces that stick to the seeds.
- Lay the seeds on a towel to let dry.
- Pour the maple syrup into the pumpkin and swirl it around coating the flesh. Sprinkle cinnamon inside.
- Place pumpkin on a cookie sheet without top and bake for 40 minutes.
- Place the top back on the pumpkin and continue to cook for additional 20 minutes or until tender. Uncover the pumpkin and cool. *Note: The cooking time will vary depending on the size of the pumpkin. Take a fork and pierce the inside of the flesh every 10 minutes towards the end of the cooking time to see if it’s tender.
- Spray another cookie sheet with a thick coating of cooking oil and evenly place the pumpkin seeds on the sheet. Lightly sprinkle pumpkin seeds with salt.
- Bake the seeds 20-30 minutes or until they start to turn a golden color.
- Cool and serve.
- To make pumpkin puree: Scoop flesh into food processor and puree until smooth.
I already make lots of these, and am excited to try a few more. Thanks for the collection!
Thank you for this round-up! I make several of these regularly, and I’m glad you reminded me of the rest! I want to revisit them now that my son is a little older.