Since we are now firmly in December, it seems safe to say that pumpkin/pumpkin spice season has come to a close.  Sure some people might have pumpkin pie for dessert on Christmas, but by and large most people are done for the year.  Since this is the case, I’ve decided to round up all the pumpkin/pumpkin spice things I ate this year, so you know what to look for and what to avoid next fall.

Pumpkin Bagel:

I wish I could say what bagel place this came from, but since I was not that one to bring it home, I’m really not sure.  I’m sure multiple bagel places will have them though (in New York anyway.  Outside of NY, you’re on your own, sorry).  I actually had pumpkin bagels a couple of times this fall.  The first time I just had it warmed up and with cream cheese, the second I toasted and put butter on.  I thought the butter would help enhance the pumpkin flavor, but surprisingly I found it was the cream cheese that complemented it best.  I wouldn’t want to eat one every day, but it was a nice fall treat.

Would I recommend? Yes.

Pumpkin Bread:

I generally make pumpkin bread once a year, since it makes enough to freeze and enjoy for a few months.  You can find my recipe here.  Mine is a bit different than a lot pumpkin bread recipes since I use part whole wheat flour.  I find that pumpkin bread can sometimes be almost too moist, and the whole wheat flour helps with this.  It doesn’t make it dry, just helps hold it together a bit better.  Plus, you can pretend it’s healthy (just ignore the fact that is has 3 cups of sugar in it).  From this recipe I got 2 ½ mini loaves, and 12 muffins.  The best part about pumpkin bread is the way it makes your house smell while baking.

Only showing the muffins, since the loaves had an, er… accident while de-panning.

Would I recommend? Yes.

Pumpkin Pie Pop Tarts:

This was the first time I had seen these limited edition Pop Tarts.  Erik was actually the first to try them, and to say that he hated them is putting it mildly, so I was going in expecting the worst.  They weren’t nearly as terrible as I thought they’d be, but they were still not great.  It was pretty clear the pumpkin flavor was artificial.  For me they suffered from the same problem most Pop Tarts do – they’re too fakely sweet.  If you eat Pop Tarts on a regular basis you’ll probably like these better than we did.

Would I recommend?  Not really.

Pumpkin Pie:

This is just a traditional pumpkin pie made by my mom.  I’m not even sure what recipe she uses.  I’d like to think it’s some secret family recipe that’s passed down generation to generation, but even if it’s not, it’s a Thanksgiving staple and it’s delicious.  There’s really not much that needs to be said about it.

Would I recommend? Yes.

Pumpkin Pie Pizza:

I suppose I shouldn’t say too much about this yet, since we haven’t actually gotten around to writing up the post for it yet (sorry guys!).  But it turned out really yummy, and you’ll be able to read more about it soon.

Would I recommend: Yes.

Pumpkin Cheese:

We bought this cheese while visiting our favorite dairy farm, which is the same place we got the goat’s milk ricotta I reviewed a couple of months ago.  This was a cow’s milk cheese, and has a nice, subtle pumpkin flavor to it.  It’s both sweet and tangy and was tasty enough on its own.  I think it shines more as an ingredient though.

Would I recommend? Yes, if you’re a fan of unique cheeses.

Pumpkin Spice Pancakes:

In thinking of other ways to use Erik’s pumpkin pie spice mix we decided to try using it in pancakes.  They turned out really good.  While maple syrup can occasionally overpower other flavors, in this case the syrup complemented the spices really well.

Pumpkin Spice made the pancakes twice as nice. (I’m sorry, I couldn’t resist the rhyme)

Would I recommend? Yes.

Pumpkin Cheese Filled Pumpkin Spice Pancakes:

Then, the previous two foodstuffs combined into one glorious breakfast.  These both look and sound super fancy and impressive, but they’re actually really easy.  And best of all, they’re incredibly delicious, going just as well with maple syrup and whipped cream.

Would I recommend?  Yes!  And I’ll even share the recipe with you.

Pumpkin Cheese Filled Pumpkin Spice Pancakes

Pancake mix of your choice

Pumpkin pie spice mix

Pumpkin cheese

Toothpicks

Maple syrup

Whipped cream

Combine the pancake mix according to the directions for that mix.  Add a tablespoon or so of the pumpkin pie spice (how much really depends on how many pancakes you’re making.  For pancakes for 2 people I’d say maybe 1 ½ tablespoons).  Cook pancakes on griddle.  Once they’re done, spread about a tablespoon of the pumpkin cheese on the warm pancake, and roll up.  Stick with a toothpick through the middle to hold in place.  Serve with maple syrup and/or whipped cream.  Enjoy your friends’ and loved ones’ awe and amazement at your cooking skills.

Don’t spread the cheese too thick. It has a strong enough flavor that you don’t need too much.

Doesn’t it look so impressive?