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February is a month that beckons us to cozy up indoors, sip on warm drinks, and indulge in hearty, comforting meals.
And what better way to embrace the chilly days than with the rich, earthy flavors of pumpkin?
While pumpkin is often associated with fall, its versatility makes it the perfect ingredient to enjoy throughout winter, especially during the cold February days.
Whether you’re craving sweet treats or savory dishes, pumpkin can be the star of your meal, adding a burst of flavor and nutrition to your favorite recipes.
In this blog, we’ve curated 45+ delightful February pumpkin recipes that will warm you from the inside out.
From decadent desserts like pumpkin cheesecake bars to savory pumpkin soups and casseroles, there’s something for everyone.
So, let’s dive into these cozy, heartwarming dishes that celebrate the best of winter comfort food with a pumpkin twist!’
45+ Heartwarming February Pumpkin Recipes for the Cold Days
Pumpkin isn’t just for fall; its rich flavor and nutritional benefits make it a fantastic ingredient to enjoy year-round, especially during the colder months of February.
These 45+ recipes offer a wide variety of ways to incorporate pumpkin into your meals, whether you’re in the mood for a sweet treat or a savory comfort dish.
From breakfast to dinner and everything in between, there’s no shortage of creative ways to enjoy pumpkin in February.
So go ahead, grab a can of pumpkin puree or roast a fresh pumpkin, and start cooking up these delicious dishes that will bring warmth and joy to your winter table.
Pumpkin Spice Muffins
These warm, soft Pumpkin Spice Muffins are the perfect treat for February, with their comforting blend of fall spices like cinnamon, nutmeg, and cloves. Easy to make and full of pumpkin goodness, these muffins offer a delicious way to celebrate the season with a touch of sweetness.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- In a separate large bowl, combine the pumpkin puree, sugars, eggs, vegetable oil, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in walnuts or chocolate chips.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
These Pumpkin Spice Muffins are not only a delightful treat for February, but they also make a perfect breakfast or snack for any time of day. The blend of warm spices and moist pumpkin creates a comforting experience, while the optional walnuts or chocolate chips add an extra layer of flavor and texture. Whether enjoyed with a cup of coffee or as an on-the-go snack, these muffins are sure to brighten your February mornings.
Pumpkin Cream Cheese Swirl Bread
This Pumpkin Cream Cheese Swirl Bread combines the sweetness of pumpkin with the creamy tang of cream cheese, creating a beautifully swirled loaf. Perfect for an indulgent breakfast or dessert in February, this bread is moist, flavorful, and has an irresistible texture thanks to the cream cheese filling.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ¼ cup granulated sugar (for filling)
- 1 tsp vanilla extract (for filling)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- In a small bowl, beat the cream cheese with ¼ cup sugar and 1 tsp vanilla extract until smooth and creamy.
- Pour half of the pumpkin batter into the prepared loaf pan, followed by half of the cream cheese mixture. Use a knife to swirl the two mixtures together. Repeat with the remaining batter and cream cheese mixture.
- Use a toothpick to create additional swirls and smooth out the top of the bread.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This Pumpkin Cream Cheese Swirl Bread is a deliciously indulgent treat that will make your February mornings feel extra special. The combination of rich pumpkin and creamy cheese creates a luxurious texture, while the spices enhance the flavor. This bread is perfect for enjoying with a hot beverage or as a dessert after dinner. The creamy swirl adds a beautiful touch, making it a show-stopping addition to any brunch or gathering.
Pumpkin Pancakes with Maple Syrup
Pumpkin Pancakes with Maple Syrup are a hearty and satisfying breakfast that combines the sweetness of pumpkin and spices with the comforting flavors of maple syrup. These pancakes are fluffy, tender, and a great way to enjoy a seasonal twist on a classic breakfast favorite this February.
Ingredients:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 cup canned pumpkin puree
- 1 cup milk
- 2 large eggs
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Maple syrup, for serving
Instructions:
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together the pumpkin puree, milk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable. If needed, add a little more milk to reach the desired consistency.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side, about 2-3 minutes per side.
- Keep the pancakes warm in the oven or under a kitchen towel while you cook the rest.
- Serve warm with maple syrup.
These Pumpkin Pancakes with Maple Syrup are the perfect way to warm up on a chilly February morning. The combination of pumpkin and warm spices creates a comforting, seasonal breakfast that’s both light and filling. Drizzled with rich maple syrup, these pancakes will quickly become a favorite go-to recipe throughout the colder months. Whether served with a dollop of whipped cream or enjoyed on their own, these pancakes are a delicious treat for anyone craving a cozy start to the day.
Pumpkin Chocolate Chip Pancakes
Pumpkin Chocolate Chip Pancakes are a delicious twist on your classic pancakes, with the addition of pumpkin puree and chocolate chips to create a rich, fall-inspired breakfast. Perfect for February mornings, these pancakes are fluffy, comforting, and just the right amount of sweet, making them a family favorite.
Ingredients:
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 cup canned pumpkin puree
- 1 cup milk
- 2 large eggs
- 2 tbsp melted butter
- ½ tsp vanilla extract
- ½ cup chocolate chips
Instructions:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk the pumpkin puree, milk, eggs, melted butter, and vanilla extract until well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. The batter will be thick.
- Fold in the chocolate chips.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Pour about ¼ cup of batter onto the griddle for each pancake, spreading it out slightly.
- Cook for 2-3 minutes on each side, until golden brown, flipping carefully when bubbles appear on the surface.
- Serve warm with maple syrup and additional chocolate chips if desired.
These Pumpkin Chocolate Chip Pancakes are a perfect way to enjoy the flavors of February in a breakfast that feels both comforting and indulgent. The combination of pumpkin’s rich, earthy flavor and the sweetness of chocolate chips makes for an irresistible pancake experience. Whether served on a lazy weekend morning or as a special treat for the family, these pancakes are sure to be a hit.
Pumpkin Soup with Sage
This velvety smooth Pumpkin Soup with Sage is the perfect comfort food for a chilly February day. The pumpkin’s natural sweetness pairs beautifully with the earthy flavor of sage, creating a rich and flavorful soup that’s both satisfying and healthy. This recipe is simple to prepare and makes a great starter or main dish for a cozy meal.
Ingredients:
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 ½ cups canned pumpkin puree
- 3 cups vegetable broth
- 1 tsp ground cinnamon
- 1 tsp fresh sage leaves, chopped (or ½ tsp dried sage)
- ¼ tsp ground nutmeg
- Salt and pepper, to taste
- ½ cup heavy cream (optional)
- Fresh sage leaves, for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
- Stir in the pumpkin puree, vegetable broth, cinnamon, sage, and nutmeg. Bring to a boil, then reduce the heat and let simmer for about 20 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Season with salt and pepper to taste, and stir in the heavy cream if you prefer a richer, creamier soup.
- Ladle the soup into bowls and garnish with fresh sage leaves.
- Serve with crusty bread for dipping.
This Pumpkin Soup with Sage is the epitome of cozy comfort, with a rich, smooth texture and a beautiful balance of savory and sweet flavors. The combination of pumpkin and sage offers a warming, hearty dish that’s perfect for a chilly February evening. The optional addition of cream adds a luxurious finish, making this soup the perfect way to celebrate the flavors of winter while keeping your meal light and satisfying. Whether served as a starter or the main course, it’s sure to be a crowd-pleaser.
Pumpkin Pie Oatmeal
Pumpkin Pie Oatmeal is a heartwarming and nutritious breakfast option for February. Packed with fiber, protein, and the delicious flavors of pumpkin pie, this oatmeal is an easy and satisfying way to start your day. The combination of oats, pumpkin puree, and warming spices offers a cozy and indulgent twist on traditional oatmeal.
Ingredients:
- 1 cup rolled oats
- 2 cups milk (or dairy-free milk of choice)
- ½ cup canned pumpkin puree
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tbsp maple syrup
- ½ tsp vanilla extract
- Pinch of salt
- Chopped nuts, raisins, or additional maple syrup, for topping
Instructions:
- In a medium saucepan, combine the rolled oats, milk, pumpkin puree, cinnamon, nutmeg, maple syrup, vanilla extract, and salt.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Once it begins to simmer, reduce the heat to low and cook for 5-7 minutes, stirring frequently, until the oats have absorbed most of the liquid and the mixture has thickened.
- Spoon the oatmeal into bowls and top with chopped nuts, raisins, or more maple syrup, if desired.
- Serve warm and enjoy!
This Pumpkin Pie Oatmeal is a perfect February breakfast that brings the warmth of pumpkin pie into a healthy, filling meal. The creamy, spiced oatmeal is satisfying and full of flavor, providing both comfort and nutrition to start your day. The added toppings make it even more customizable, so you can enjoy it exactly the way you like. Whether you prefer a bit of crunch with nuts or a drizzle of sweetness with more syrup, this oatmeal is sure to become a breakfast favorite!
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, with the addition of pumpkin puree, warm spices, and gooey chocolate chips. These cookies are soft, chewy, and packed with flavor, making them the perfect treat for February when you want something sweet but comforting.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 large egg
- 1 ½ cups chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Add the pumpkin puree, vanilla extract, and egg to the butter mixture, beating until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown and the center is set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Pumpkin Chocolate Chip Cookies are a perfect treat for February, blending the warmth of pumpkin and spices with the rich sweetness of chocolate. The cookies are soft and chewy, making them perfect for enjoying with a hot cup of tea or coffee. Their melt-in-your-mouth texture and delightful flavor will make them a favorite in your cookie jar, and they’re ideal for sharing with friends and family during the chilly winter months.
Pumpkin Risotto with Parmesan
Pumpkin Risotto with Parmesan is a creamy and comforting dish that’s perfect for February. The natural sweetness of the pumpkin pairs wonderfully with the savory richness of Parmesan cheese, creating a dish that is both hearty and elegant. This risotto is a great way to celebrate the flavors of winter while enjoying a flavorful and filling meal.
Ingredients:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 ½ cups Arborio rice
- 3 cups vegetable broth, heated
- 1 cup canned pumpkin puree
- 1 tsp ground sage
- ¼ tsp ground cinnamon
- Salt and pepper, to taste
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter
Instructions:
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened and translucent.
- Add the Arborio rice to the pan and cook for 1-2 minutes, stirring to toast the rice slightly.
- Gradually add the heated vegetable broth, one ladleful at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth.
- Once the rice is nearly cooked (about 18-20 minutes), stir in the pumpkin puree, sage, cinnamon, salt, and pepper. Continue stirring until the risotto is creamy and the rice is tender.
- Remove the pan from heat and stir in the grated Parmesan cheese and butter until melted and incorporated.
- Serve warm, garnished with additional Parmesan and fresh sage leaves if desired.
Pumpkin Risotto with Parmesan is the ultimate comfort food for a cozy February dinner. The smooth, creamy texture of the risotto combined with the pumpkin’s natural sweetness creates a beautifully balanced dish. The Parmesan cheese adds a savory richness, while the cinnamon and sage give it an aromatic warmth. This dish is perfect for a romantic dinner, a family meal, or a special occasion where you want to impress your guests with a flavorful, seasonal dish.
Pumpkin Bread Pudding
Pumpkin Bread Pudding is a comforting dessert that combines the richness of pumpkin with the soft texture of bread pudding. This easy-to-make recipe is perfect for February, as it captures the essence of both pumpkin and winter spices, making it a warm, hearty treat that’s perfect for dessert or even breakfast.
Ingredients:
- 4 cups cubed day-old bread (preferably a rich, slightly sweet bread)
- 1 ½ cups canned pumpkin puree
- 1 ½ cups whole milk
- 2 large eggs
- ¾ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup chopped pecans or walnuts (optional)
- Whipped cream or vanilla ice cream (optional, for serving)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar size dish.
- Place the cubed bread into the prepared dish.
- In a medium bowl, whisk together the pumpkin puree, milk, eggs, sugar, cinnamon, nutmeg, ginger, salt, and vanilla extract until smooth.
- Pour the pumpkin mixture over the bread cubes, gently pressing down to ensure the bread absorbs the liquid.
- Sprinkle the chopped nuts (if using) over the top.
- Bake for 40-45 minutes, or until the top is golden and the pudding is set in the center.
- Let the bread pudding cool slightly before serving.
- Serve warm with whipped cream or a scoop of vanilla ice cream if desired.
Pumpkin Bread Pudding is the perfect dessert for a cozy February evening. The combination of pumpkin, spices, and soft bread creates a comforting, rich treat that’s both satisfying and indulgent. Whether enjoyed as a warm dessert after dinner or as a sweet breakfast with a cup of coffee, this bread pudding is sure to become a favorite winter comfort food. The optional addition of whipped cream or ice cream adds a delightful finishing touch that will make it even more special.
Pumpkin Spice Latte Cake
Pumpkin Spice Latte Cake is a moist, flavorful cake inspired by the beloved pumpkin spice latte. With a combination of pumpkin puree, rich coffee flavor, and a blend of warm spices, this cake brings together the best of fall in every bite. It’s perfect for a February dessert or as a coffee break treat to enjoy with your favorite warm beverage.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- ¼ cup brewed coffee, cooled
- 1 tsp vanilla extract
- ½ cup sour cream
For the frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp brewed coffee
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, beat together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree, coffee, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the sour cream, ensuring the batter is smooth and well-combined.
- Pour the batter into the prepared cake pan(s) and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and brewed coffee, mixing until the frosting is fluffy.
- Frost the cooled cake with the cream cheese frosting and serve.
This Pumpkin Spice Latte Cake is a delightful treat that combines the flavors of pumpkin, coffee, and spices into a moist, tender cake with a rich cream cheese frosting. The coffee flavor gives it a unique depth, while the warm spices add the perfect amount of cozy comfort. This cake is ideal for any occasion in February, whether you’re hosting a winter gathering or simply enjoying a piece with your favorite cup of coffee.
Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars are a delicious, creamy dessert that combines the richness of cheesecake with the comforting flavors of pumpkin pie. The smooth pumpkin filling sits atop a buttery graham cracker crust, making these bars an easy-to-serve and crowd-pleasing treat perfect for February gatherings.
Ingredients: For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- ½ cup unsalted butter, melted
For the filling:
- 2 cups cream cheese, softened
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- Pinch of salt
Instructions:
- Preheat the oven to 325°F (165°C). Grease a 9×9-inch baking pan and line it with parchment paper for easy removal.
- For the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until well combined. Press the mixture into the bottom of the prepared baking pan.
- Bake the crust for 8-10 minutes, then remove it from the oven and let it cool slightly.
- For the filling: In a large bowl, beat the cream cheese until smooth and creamy. Add the pumpkin puree, sugar, vanilla extract, eggs, cinnamon, nutmeg, ginger, and salt, mixing until fully combined and smooth.
- Pour the pumpkin cheesecake mixture over the cooled crust and smooth it out into an even layer.
- Bake for 35-40 minutes, or until the center is set and the edges are lightly browned. The center may still be slightly jiggly.
- Let the cheesecake bars cool completely in the pan, then refrigerate for at least 4 hours or overnight.
- Cut into squares and serve chilled.
Pumpkin Cheesecake Bars are the perfect balance of creamy, spiced pumpkin flavor and a buttery, crisp crust. These bars are a more portable version of classic pumpkin cheesecake, making them ideal for parties, picnics, or even a casual dessert at home. With their smooth texture and rich flavor, these bars are a crowd-pleaser that will make any February gathering a sweet success.
Pumpkin and Sausage Pasta
Pumpkin and Sausage Pasta is a savory, hearty dish that combines the sweetness of pumpkin with the rich flavors of Italian sausage. The creamy pumpkin sauce is perfectly balanced with the spices of the sausage, making this a comforting, flavorful meal that’s perfect for a February dinner.
Ingredients:
- 12 oz pasta (penne or rigatoni works well)
- 1 tbsp olive oil
- 1 lb Italian sausage (sweet or spicy)
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 ½ cups canned pumpkin puree
- 1 cup heavy cream
- 1 tsp ground sage
- ¼ tsp ground cinnamon
- Salt and pepper, to taste
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
Instructions:
- Cook the pasta according to package instructions, drain, and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
- Remove the sausage from the skillet and set aside. In the same skillet, add the chopped onion and garlic, cooking for 3-4 minutes until softened.
- Stir in the pumpkin puree, heavy cream, sage, cinnamon, salt, and pepper. Bring to a simmer, stirring occasionally, until the sauce is heated through and creamy.
- Add the cooked sausage back to the skillet, stirring to combine.
- Add the drained pasta to the sauce, tossing to coat evenly.
- Serve topped with grated Parmesan cheese and fresh parsley, if desired.
Pumpkin and Sausage Pasta is a rich, flavorful dish that perfectly combines the sweetness of pumpkin with the savory, spiced sausage. The creamy pumpkin sauce creates a luscious coating for the pasta, making each bite comforting and satisfying. This hearty dish is ideal for a February dinner, offering both warmth and delicious flavor, and is sure to become a go-to meal for cozy nights at home.
Pumpkin and Apple Cinnamon Rolls
Pumpkin and Apple Cinnamon Rolls offer a delightful twist on a classic breakfast treat. These soft, pillowy rolls are filled with spiced pumpkin puree, fresh apples, and a touch of cinnamon. Topped with a sweet glaze, these rolls are perfect for February mornings, offering a comforting and indulgent way to start your day.
Ingredients: For the dough:
- 1 cup warm milk
- 2 ¼ tsp active dry yeast
- ¼ cup granulated sugar
- 3 ½ cups all-purpose flour
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 cup canned pumpkin puree
For the filling:
- 1 ½ cups diced apples (about 1 large apple)
- 1 tbsp butter, melted
- ½ cup brown sugar
- 2 tsp ground cinnamon
- ¼ tsp ground ginger
For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions:
- In a small bowl, combine warm milk, sugar, and yeast. Stir and let it sit for 5-10 minutes until the mixture is foamy.
- In a large bowl, combine the flour, salt, cinnamon, and nutmeg. Add the melted butter, egg, and pumpkin puree to the yeast mixture, then stir to combine.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Knead for about 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 350°F (175°C). Roll out the dough into a rectangle (about 12×18 inches).
- Brush the dough with melted butter and sprinkle the brown sugar, cinnamon, ginger, and diced apples evenly over the surface.
- Roll the dough tightly, then slice it into 12 even pieces and place the rolls into a greased baking dish.
- Bake for 25-30 minutes, or until golden brown. Allow the rolls to cool for a few minutes before glazing.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract. Drizzle over the warm rolls before serving.
These Pumpkin and Apple Cinnamon Rolls are an incredible blend of fall flavors. The combination of sweet pumpkin, tart apples, and warm cinnamon makes for a comforting breakfast or dessert. Paired with the creamy glaze, each bite is rich and satisfying, making this recipe perfect for a February brunch or a special treat to enjoy with a hot cup of coffee.
Pumpkin French Toast Casserole
Pumpkin French Toast Casserole is an easy and comforting breakfast dish that brings the flavors of pumpkin pie to the breakfast table. Made with cubes of bread soaked in a spiced pumpkin custard, this casserole is baked to golden perfection and topped with a cinnamon streusel topping. It’s a perfect dish for weekend mornings or family gatherings in February.
Ingredients: For the casserole:
- 1 loaf of day-old French bread, cut into cubes
- 2 cups canned pumpkin puree
- 4 large eggs
- 1 ½ cups whole milk
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- ½ cup brown sugar
For the streusel topping:
- ½ cup all-purpose flour
- ½ cup rolled oats
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- ¼ cup unsalted butter, cold and cubed
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Place the bread cubes into the prepared dish.
- In a medium bowl, whisk together the pumpkin puree, eggs, milk, vanilla, cinnamon, nutmeg, ginger, salt, and brown sugar.
- Pour the pumpkin mixture over the bread cubes, pressing the bread down to ensure it’s well soaked.
- Cover the casserole and refrigerate for at least 1 hour or overnight to allow the bread to absorb the custard.
- For the streusel topping: In a small bowl, combine the flour, oats, sugar, and cinnamon. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping over the casserole before baking.
- Bake for 45-50 minutes, or until the casserole is golden and set in the center. Let it cool slightly before serving.
Pumpkin French Toast Casserole is a simple yet decadent way to enjoy pumpkin for breakfast. The custard-soaked bread bakes into a fluffy, flavorful dish, and the cinnamon streusel adds the perfect crunch. This casserole is ideal for feeding a crowd, making it perfect for February holidays, family breakfasts, or cozy weekend mornings.
Pumpkin Churros with Cinnamon Sugar
Pumpkin Churros are a seasonal twist on the classic fried pastry. With a pumpkin-infused dough and a crispy, cinnamon-sugar coating, these churros are warm, sweet, and perfect for any chilly February day. Serve them with a rich chocolate dipping sauce for an irresistible treat.
Ingredients: For the churros:
- 1 cup water
- 2 tbsp unsalted butter
- 1 tbsp granulated sugar
- ½ tsp ground cinnamon
- 1 cup all-purpose flour
- 1 cup canned pumpkin puree
- 2 large eggs
- ¼ tsp vanilla extract
- ½ tsp salt
- 3 cups vegetable oil, for frying
For the cinnamon sugar:
- ½ cup granulated sugar
- 2 tsp ground cinnamon
For the chocolate dipping sauce (optional):
- ½ cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions:
- In a medium saucepan, bring the water, butter, sugar, and cinnamon to a boil. Stir in the flour and cook, stirring constantly, until the mixture pulls away from the sides of the pan, about 3-4 minutes.
- Remove from heat and let the dough cool for 5 minutes. Stir in the pumpkin puree, eggs, vanilla extract, and salt until smooth.
- Heat the vegetable oil in a deep skillet or pot over medium heat.
- Transfer the dough into a piping bag fitted with a large star tip. Once the oil is hot (about 350°F/175°C), pipe 4-5 inch lengths of dough into the oil, cutting them off with scissors or your hands.
- Fry the churros for 2-3 minutes per side, until golden brown and crispy. Remove them from the oil and drain on paper towels.
- In a small bowl, combine the cinnamon and sugar. Roll the hot churros in the cinnamon sugar to coat.
- For the dipping sauce, heat the heavy cream in a small saucepan until it begins to simmer. Pour it over the chopped chocolate and stir until smooth.
- Serve the churros warm with the chocolate dipping sauce.
Pumpkin Churros with Cinnamon Sugar are a fun and festive treat that brings the flavors of fall into February. The pumpkin-infused dough is light, crispy, and perfectly complemented by the warm cinnamon sugar coating. Paired with rich chocolate dipping sauce, these churros are the ideal dessert or snack to enjoy during the colder months. Whether served at a party or enjoyed on a cozy night, these churros are sure to be a hit.
Pumpkin Spice Pancakes
Pumpkin Spice Pancakes are a warm, fluffy breakfast treat perfect for chilly February mornings. The pumpkin puree and spice blend combine to create a delightful autumn flavor, while the pancakes remain light and fluffy. Whether topped with syrup, whipped cream, or fresh fruit, these pancakes offer a comforting way to start your day.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
- 1 cup milk
- 1 large egg
- 1 cup canned pumpkin puree
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Butter or oil for cooking
Instructions:
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk together the milk, egg, pumpkin puree, melted butter, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick.
- Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm with maple syrup, whipped cream, or fresh fruit.
These Pumpkin Spice Pancakes are the perfect breakfast for a cozy February morning. The warm spices and pumpkin flavor create a comforting, seasonal dish that is both satisfying and delicious. Topped with syrup and a dollop of whipped cream, they make an indulgent treat that’s perfect for brunch, holidays, or any special morning.
Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars are a decadent dessert that blends the rich, creamy texture of cheesecake with the warm flavors of pumpkin and spices. These bars are easy to make and perfect for a February dessert, whether you’re serving them at a family gathering or indulging in a sweet treat on your own.
Ingredients: For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- ½ cup unsalted butter, melted
For the cheesecake layer:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups canned pumpkin puree
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
For the topping:
- Whipped cream (optional)
- Ground cinnamon (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture into the bottom of the prepared baking dish to form an even crust.
- In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, pumpkin puree, cinnamon, nutmeg, ginger, and salt until fully combined.
- Pour the pumpkin cheesecake mixture over the crust and spread it into an even layer.
- Bake for 40-45 minutes, or until the center is set and the edges are slightly golden. Let the cheesecake cool to room temperature before refrigerating for at least 2 hours.
- Once chilled, cut into bars and top with whipped cream and a sprinkle of cinnamon if desired.
These Pumpkin Cheesecake Bars combine the best of pumpkin pie and creamy cheesecake, making them the perfect dessert for any occasion. The graham cracker crust adds a buttery crunch, while the spiced pumpkin filling is rich and creamy. Easy to make and even easier to enjoy, these bars are a must-try treat for February.
Pumpkin Bread Pudding
Pumpkin Bread Pudding is a warm, comforting dessert made with cubed bread, pumpkin puree, eggs, and a mix of spices. The result is a decadent, custard-like dish that is perfect for cold February nights. With a rich, sweet pumpkin flavor and a golden top, this bread pudding is a delicious way to use up leftover bread and enjoy the season’s flavors.
Ingredients:
- 6 cups cubed day-old bread (preferably brioche or challah)
- 2 cups canned pumpkin puree
- 1 ½ cups whole milk
- ½ cup heavy cream
- 4 large eggs
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 tbsp butter, for greasing the pan
- Whipped cream or vanilla ice cream for serving (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter.
- In a large bowl, whisk together the pumpkin puree, milk, cream, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
- Add the cubed bread to the bowl and stir to coat the bread evenly with the custard mixture. Let it sit for 10-15 minutes to allow the bread to soak up the liquid.
- Pour the bread mixture into the prepared baking dish and spread it out evenly.
- Bake for 45-50 minutes, or until the top is golden brown and the pudding is set in the center.
- Serve warm with whipped cream or vanilla ice cream, if desired.
Pumpkin Bread Pudding is a cozy, indulgent dessert that makes the most of pumpkin’s rich flavor and texture. The custard-soaked bread creates a melt-in-your-mouth treat, while the warm spices make it a perfect dish for February. Whether enjoyed as a comforting dessert after dinner or as a special breakfast, this bread pudding is sure to be a crowd-pleaser.
Note: More recipes are coming soon!