It’s been months since I last posted! Moving halfway across an ocean will do that to you. From packing, prepping, and selling to flying, shipping, and getting settled. It’s been a lot. But we’re here now in Hawaii and starting to feel a bit more at home in the new surroundings. Wild ride. But I’m here to finally share the long-belated pumpkin fluff dip recipe.

I love making myself a good pumpkin pie. But it is a bit more of an involved process that requires making and properly baking a crust and a custard – especially when busy with a big move. Enter this pumpkin dip. This delightful treat is the epitome of cozy autumn gatherings and the perfect way to indulge your pumpkin cravings with minimal effort.

Pumpkin fluff dip is a luscious, airy concoction that balances the warm spices of pumpkin pie with the cloud-like texture of a perfectly whipped dip. Imagine the comforting taste of pumpkin pie infused into a silky smooth dip, ready to be paired with your favorite dippers. This easy pumpkin dip recipe is not only simple to prepare but also versatile enough to be the star of any festive snack table.

In this post, I’ll guide you through crafting the best pumpkin dip recipe, ensuring that every bite is creamy, dreamy, and irresistibly delicious. Whether you’re hosting a fall shindig or seeking a sweet treat for yourself, this simple pumpkin dip recipe promises to be your go-to dish for a taste of autumn bliss. Let’s dive into the simplicity and charm of this easy pumpkin dip recipe, and elevate your seasonal snacking to new heights.

​Why You’ll Love This Easy Pumpkin Dip Recipe

If you’re on the hunt for a crowd-pleasing dish that captures the essence of fall, look no further than this pumpkin fluff dip. But it doesn’t have to be an exclusively fall treat. It’s just a fun and tasty dip for whenever the mood strikes. It’s not only a treat for your taste buds but also a breeze to whip up, making it an essential addition to any gathering. Here’s why this dip is destined to become your new favorite:

Perfect for Sharing at Gatherings

Just like my popular pudding fruit dip, this pumpkin fluff dip is the perfect communal snack to serve at parties, potlucks, or family get-togethers. Its creamy but light consistency paired with the rich spices creates a comforting flavor profile that appeals to guests of all ages. Whether served with graham crackers, apple slices, or pretzels, this dip is a versatile delight that’s bound to be a hit at any event. Plus, its inviting orange hue and festive nature make it an eye-catching centerpiece on your snack table.

Simple Ingredients, Big Flavor

One of the most appealing features of this easy pumpkin dip recipe is its simplicity. With just a handful of pantry staples you can create a dip that packs a punch of flavor. Those spices are a powerfully fragrant combination – it’s why I’ve also made brown sugar pumpkin spice butter before. Despite the minimalistic ingredient list, the end result is a luxurious and mouthwatering dip that tastes like it took hours to perfect. And the flavor truly sings.

Quick and Easy Preparation

Having a quick and easy recipe in your arsenal is indispensable, especially when you’re preparing for a gathering. This simple pumpkin dip recipe comes together in just minutes, freeing you up to focus on other aspects of hosting. Just mix, chill, and serve—it’s that easy! No cooking, no fuss, and the cleanup isn’t too bad either (though I still never enjoy this aspect of making food).

Effortless preparation, delightful taste, and the ability to serve a crowd. Whether you’re a seasoned host or a novice in the kitchen, this pumpkin fluff dip is a must-try.

​Ingredients for the Best Pumpkin Dip Recipe

Creating a tasty, creamy, and fluffy dip begins with gathering the right ingredients. Whether you’re planning a fall-themed party or simply want to enjoy a seasonal treat, this easy pumpkin dip recipe will surely impress. Here’s what you’ll need:

– Canned Pumpkin: Canned pumpkin provides a subtle earthy backbone to this dip recipe. Ensure you’re using pure pumpkin puree and not pumpkin pie filling for the right consistency and taste.

– Cream Cheese: Adds a tangy creaminess that complements the pumpkin. For an easier time blending things smooth, make sure to use softened cream cheese.

– Whipped Cream: This gives the dip its light, fluffy texture. I highly recommend making your own homemade whipped cream since it isn’t too difficult, but use whatever works best for your time and schedule.

– Instant Pudding Mix: Pudding mix works wonders in thickening the dip and enhancing its flavor profile. It’s a secret ingredient that takes this simple pumpkin dip recipe to the next level. Use whatever flavor you think would pair best. I love the vanilla, cheesecake, and white chocolate flavors for this dip.

– Spices: A blend of cinnamon, nutmeg, cloves, allspice, and ginger will infuse warmth and depth into your pumpkin fluff dip. You can adjust the spice levels to suit your taste. I recommend not using a premade pumpkin pie spice, since many of those exclude some of the specific spices I’ve included. But if it’s what you’ve got on hand it will work in a pinch.

– Powdered Sugar: For a touch of sweetness, powdered sugar integrates seamlessly without leaving a grainy texture, ensuring every bite is smooth and delectable.

​How to Make the Best Pumpkin Fluff Dip: Step-by-Step Guide

Creating the perfect pumpkin fluff dip is a delightful and straightforward process. With a few simple steps, you can craft a treat that is sure to impress at any gathering. Follow this simple step-by-step guide to make the best pumpkin fluff dip.

Prepare Your Ingredients

To begin, gather all of your ingredients and have your measuring tools ready to go.

Having these ingredients out and ready to measure will ensure a smooth mixing experience. It’s the age-old practice of mise en place. Everything works better and smoother when you are fully prepared before you begin. This includes already having the whipped cream made if you plan on making it from scratch.

Mixing the Base

Start by adding everything but the whipped cream to a large bowl. Mix everything together until it’s smooth and creamy. You can use a whisk or a large spoon to accomplish this by hand, but I tend to prefer using my KitchenAid hand mixer for this step. Especially since I likely already used it to make the homemade whipped cream first and just did a quick rinse of the whisks before mixing this together. A stand mixer might be overkill but use it if that’s what feels right.

This step is crucial, as it forms the base for the dip. The goal is to mix until these ingredients are thoroughly combined into a uniform orange base.

Folding in the Whipped Topping

The final step in crafting this simple pumpkin dip recipe is to gently fold in the whipped topping. For this I don’t recommend using any mechanical tool – hand mixing is best. Use a spatula, large spoon, or whisk to incorporate the whipped cream, being careful not to deflate the fluffiness. This step adds volume and a light, airy texture to your dip, making it irresistibly creamy and dreamy.

Just keep at the gentle folding until there are no longer any white streaks in the orange dip. The whipped topping should blend seamlessly with the pumpkin mixture, resulting in a smooth, fluffy consistency. And there you have it, a simple pumpkin dip recipe that’s ready to serve a crowd.

​Serving Suggestions for Simple Pumpkin Dip Recipe

The versatility of this easy pumpkin dip recipe means you can pair it with an array of dippers, each offering a unique taste and experience. Here are some delightful serving suggestions to elevate your pumpkin dip game to the next level.

Suggested Dippers

Crackers – The subtle sweetness and crunch of crackers complement the creamy texture and rich pumpkin flavor beautifully. They’re a classic choice that never disappoints and are particularly popular with both kids and adults alike. Graham crackers, pretzels, and animal crackers fall into this category.

Cookies – I don’t rightly know where the difference between crackers and cookies lies, I’ll leave that to the experts. But harder cookies can create a perfect dippable base for spiced pumpkin flavors in this dip. Their crunch provides a satisfying texture contrast to the smooth dip. Try Nilla Wafers, gingersnaps, gingerbread, or those delectable tiny Trader Joe’s chocolate chip cookies.

Fruit – For a fresh and fruity twist, serve your pumpkin fluff dip with sliced fruit. Choose varieties based on how tart or sweet you like it to add a refreshing contrast to the creamy dip. Apples paired with this dip are a truly unique fall flavor that can’t be beat. Try either apple or pear slices.

Presentation Tips

It’s true that we eat with our eyes first. For the best presentation, serve your pumpkin fluff dip in a festive bowl surrounded by a variety of dippers from the section above.

To elevate your presentation over the top, serve this simple pumpkin dip recipe in a hollowed-out pumpkin. Select a small, round pumpkin, scoop out the seeds and flesh, and let it become a seasonally festive bowl. Not only does this add a charming seasonal touch, but it also makes for a stunning centerpiece on your appetizer table.

A dollop of whipped cream or a drizzle of caramel can add an extra layer of indulgence. For a pop of color and a hint of crunch, consider adding chopped pecans or a scattering of mini chocolate chips on top. Finish your dip with a touch of flair by garnishing it with a sprinkle of cinnamon or nutmeg.

​Tips and Tricks for Perfecting Your Pumpkin Fluff Dip

Cooking is more of an art than a science and there are a lot of variables at play. Plus there’s different individual preferences as well. So here’s a few tips and tricks to let you truly make this the best pumpkin dip recipe every time.

Achieving the perfect consistency is key to a crowd-pleasing pumpkin fluff dip. Whether you like is a little thicker or a bit on the thin side, here’s how you can adjust it to your liking:

– Thickening: If you find your dip is too runny, try incorporating more cream cheese or whipped cream. Gradually add a tablespoon or two at a time until you reach your desired thickness. Another option is to mix in a little bit of powdered sugar, which will thicken the dip while adding a touch of sweetness.

– Thinning: On the other hand, if your dip is too thick, don’t worry. You can easily thin it by folding in a bit more pumpkin puree or heavy cream. Be sure to add slowly to avoid making the dip too runny.

Mix up which pudding mix flavors you add to the dip. This will give you some slightly different flavor profiles.

These tips and tricks give you the flexibility to adjust and personalize your pumpkin fluff dip, ensuring it’s the best pumpkin dip recipe for any occasion. Enjoy experimenting and serving a dip that’s sure to impress!

​Storing Pumpkin Fluff Dip

Storing this dip properly ensures that it remains delicious and safe to eat. Whether you’re making it for a party or simply to satisfy your fall cravings, it’s important to understand the best practices for storing this scrumptious dip.

Can You Make Pumpkin Fluff Dip Ahead of Time?

Absolutely! One of the many advantages of this easy pumpkin dip recipe is its suitability for making ahead. Preparing it in advance not only allows the flavors to meld perfectly but also frees up your time on the day of serving. Simply transfer it to an airtight container and cover the top of the dip with plastic wrap to create a barrier. Then store it in the refrigerator. This way, the dip remains fresh and ready to delight your taste buds at any moment you choose.

To use is, simply take it out of the fridge about 15 minutes before serving. Then right before serving it take a spoon and stir it up to make sure its all the right consistency.

How Long Does Pumpkin Fluff Dip Last in the Fridge?

When stored correctly in an airtight container, your simple pumpkin dip recipe should last between 5 to 7 days in the fridge. This window of freshness ensures you can enjoy its creamy, dreamy goodness over a few days. Just remember to give it a gentle stir before serving to restore its proper texture and consistency.

Can You Freeze This Easy Pumpkin Dip Recipe?

Yes, you can freeze this dip, but with a few considerations. While freezing is an option, the texture may change slightly upon thawing due to the nature of the ingredients. If you decide to freeze your best pumpkin dip recipe, ensure it’s stored in a freezer-safe container with minimal air exposure. It can be frozen for up to three months. When you’re ready to serve, let it thaw in the refrigerator overnight and give it a thorough stir to bring back some of its original fluffiness. However, for the freshest taste and texture, enjoying it within the initial 5 to 7 days is recommended. If it really needs some help being revived after some time in the freezer, fold in a bit more fresh whipped cream.

Whether you’re looking for an easy pumpkin dip recipe for a gathering or a simple pumpkin dip recipe to indulge in at home, this one ticks all the boxes. With its creamy texture and cozy fall flavors, it’s sure to be a hit at any get-together.

Happy dipping!

How did yours turn out?

I’d love to hear when you try out this pumpkin fluff dip! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

The Best Pumpkin Fluff Dip

Recipe by Marc PetersonCourse: Appetizers, DessertDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking timeminutes

Total time

10

minutes

Craving a delicious treat? Learn how to make the best pumpkin fluff dip with this easy recipe! Creamy, dreamy, and perfect for any gathering.

Ingredients

• 1 and 1/2 cups canned pure pumpkin

• 3.4 ounce package desired flavor pudding mix

• 1/2 cup softened cream cheese

• 1/3 cup powdered sugar

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground allspice

• 1/4 teaspoon ground ginger

• 3 cups prepared whipped cream

• Apples, graham crackers, vanilla wafers, etc. for dipping

Directions

• In a large bowl add the pumpkin, pudding mix, cream cheese, powdered sugar, cinnamon, nutmeg, cloves, allspice, and ginger and then mix together with an electric hand mixer, whisk, or large spoon until fully combined
• Gently fold the whipped cream into the rest of the mixture until there are no more streaks of whipped cream in the mix and it is fully combined
• Serve immediately with fruit, cookies, crackers, and pretzels or chill in the fridge for up to 7 days until ready to serve

Notes

• My favorite pudding mix flavors for this dip are cheesecake, white chocolate, and vanilla

Get recipes like this straight to your inbox:

The post The Best Pumpkin Fluff Dip: Creamy, Dreamy, and Delicious appeared first on Do You Roux?.

These pumpkin cream cheese rangoons are a fall twist on a unique appetizer. The pumpkin cream cheese filling is a savory fall snack while the dip is a sweet spiced treat. And when combined they make a great appetizer for any fall gathering.

The pumpkin season is upon us – that means we can now make pumpkin treats and recipes galore. So, check out these sweet and savory rangoons. A savory pumpkin cream cheese filling encased in a crispy wonton wrapper is as perfect as it sounds.

If you’ve never tried making rangoons before, know that they are a bit of work. But with the help of this recipe, you can whip up these fun little treats in no time. I make these delicious, festive rangoons by mixing cream cheese with canned pumpkin, adding spices, and folding it all together in a wonton wrapper!

These snacks are not only fun and delicious to eat, but they also look great. So let’s get into all of the steps involved with making them.

What Are Rangoons?

Crab rangoons are typically fried appetizers found primarily in American Chinese restaurants. As far as I’m aware, its origin has been traced back to a Polynesian-style restaurant from San Francisco in the 1950s.

You may have heard them called crab puffs, crab pillows, crab cheese wontons, or cheese wontons. But I’ve always known them as crab rangoons.

Crab rangoons are made of wonton wrappers that are filled with sweetened cream cheese and a mixture of crab meat. The wonton wrappers are deep-fried and folded into some form of star or pouch, creating a pocket to hold the filling. They are typically served with some kind of sweet and sour dipping sauce to round out the experience.

So, I took this general appetizer idea and wanted to twist it into a fall-themed dish.

Pumpkin Cream Cheese Rangoon Ingredients

These pumpkin cream cheese rangoons include a few different parts: the pumpkin cream cheese filling, the wonton wrappers, and the sweet dip.

To make this easier, we’re going to use store-bought wonton wrappers. You may be able to find some in either the fridge or freezer section of your grocery store. They are thin squares of dough that are roughly 3 inches on each side. If you’re really dedicated, you can make the wrappers yourself.

The main ingredients in the pumpkin cream cheese filling are cheese and pumpkin. Surprise! To complement it, we’ll add some garlic, shallots, salt, pepper, sage, oil, and maple syrup. This filling is a savory pumpkin treat. Similar to a filling you might make for homemade ravioli.

Since crab rangoons are typically served with a dipping sauce, I wanted to make one for this dish as well. In order to balance things out, the dip for these pumpkin cream cheese rangoons is sweet. I’m not going to lie, it is basically cream cheese frosting… so read on for that.

Pumpkin Cream Cheese Filling

It’s not too hard to make pumpkin cream cheese filling.

Start with chopping the garlic, shallot, and sage. Then saute them together with olive oil in a pan until the shallot just becomes translucent.

Then add all of the other filling ingredients into a bowl and get to mixing. You can mix by hand or with a hand mixer. Just make sure to get everything thoroughly combined.

The filling itself is mostly savory. The sauteed mixture along with salt, pepper, cheese, and pumpkin all add to the creamy, delicious filling. And then a little bit of maple syrup helps bring in a bit of sweetness that will help the rangoons pair with the dipping sauce.

Once again, make sure you get a smooth consistency. We’ll be dolloping this out into the center of the wonton wrappers in order to fold and fry them. And you don’t want a rangoon that’s only cream cheese.

How to Fold Rangoons

I’ll be folding these into a kind of 4-point star formation that I’ve traditionally seen with crab rangoons. But you could just fold them in half, or like wontons, or really any way that seals it together. These instructions are for the star rangoons.

The goal is to fold them into a neat little package that will seal so no filling comes out while cooking. To start, set up a rangoon filling station. Have your wonton wrappers, pumpkin cream cheese filling, and a small bowl of water ready to go. Also, make sure there’s space to hold a bunch of uncooked rangoons.

It may take a few tries to really learn it, but It’s easy to fold rangoons.

Start by setting out a single wonton wrapper (step 1). Then add about 3/4 of a tablespoon of filling to the center of the wrapper. Dip a finger in the bowl of water and trace the outside edges of the wonton wrapper, rewetting as needed (step 2). It is hard to see in the photo, but the entire edge is dragged with water. This helps the edges stick and seal when folded together.

Now take the midpoints between each corner and pull them up and together so that all four midpoints meet at the center of the wrapper (steps 3-5). Try to keep things even so that edges line up. Then gently press all of the edges together so that they seal together.

When done correctly you should end up with a rangoon that looks like step 5, though you may have a few gaps in the seal at the edge or center. They don’t need to be perfect.

Cooking Methods: Fry, Bake, or Air Fry

Now we need some heat. So what kind of cooking method should you use? There are a few options: deep frying, air frying, or baking.

My preferred method is deep frying these pumpkin cream cheese rangoons. They get more crunch and better overall texture this way. The biggest con is that it is definitely the worst for your health. But sometimes, sacrifices must be made in the name of flavor…

You can also opt to bake them in an oven. This will take longer, and I think it lends itself to the filling overflowing and the corners of the rangoons over-browning.

Air frying is basically like a midpoint between deep frying and baking. I think it crisps up better than straight baking but not as much as air frying. And it is still prone to overflowing and over-browning. Note that for both baking and air frying I suggest spraying a bit of canola oil over the rangoons to help them cook.

Sweet Cream Cheese Dip

I’m not gonna lie, this dip is basically just a cream cheese frosting. A cream cheese frosting with a whole lot of fall flavors mixed in. And I know that sounds strange, but trust me the combo of savory rangoons with a sweet dip is divine.

A cream cheese frosting is essentially cream cheese mixed with something sweet and any flavors you’d like. For this appetizer dip, we’re sweetening with maple syrup and flavoring with cinnamon, cloves, and fresh thyme. The thyme brings in a bit of the savory flavors found in the rangoons, but the rest is pure, sweet fall flavor.

And, just like the pumpkin filling, it’s super easy to make. This dip has similar flavors to my brown sugar pumpkin spice butter.

Just chop up the thyme and then combine all 5 dip ingredients in a bowl. Then mix it thoroughly until combined.

I used a hand mixer for this. But you can also use a stand mixer or any old spoon. Just make sure that whatever method you use, it is all mixed together without any clumping cream cheese.

Sweet cream cheese dip is a fantastic dipping food. It’s tangy and creamy. And best of all, it’s incredibly easy to make.

What to Serve with Pumpkin Cream Cheese Rangoons

These pumpkin cream cheese rangoons are best served as an appetizer.

Obviously, I serve the rangoons with the sweet dip that I include in the recipe. I think this dip is key to bringing together the sweet and savory flavors. They aren’t quite the same without it.

If you are looking for meals to serve with this appetizer, look at any of the following:

• Creamy Two-Cheese Pear Ravioli
• Silky Smooth Roasted Butternut Squash Soup
• Pecan and Apple Salad with Mustard Maple Dressing
• Simple Risotto Side Dish

However you serve it, just know you’re in for a delicious combination of sweet and savory fall flavors.

How did yours turn out?

I’d love to hear when you try out these pumpkin cream cheese rangoons! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Sweet and Savory Pumpkin Cream Cheese Rangoons

Recipe by Marc PetersonCourse: AppetizersDifficulty: Intermediate

Servings

15

servings

Prep time

35

minutes

Cooking time

20

minutes

Total time

55

minutes

These sweet and savory pumpkin cream cheese rangoons are a perfect holiday appetizer or snack for the fall season.

Ingredients

• Sweet Dip

• 1 cup cream cheese, softened

• 1/3 cup pure maple syrup

• 1/2 teaspoon chopped fresh thyme

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• Rangoons

• 1 small shallot

• 1 clove garlic

• 1/2 tablespoon chopped fresh sage

• 2 tablespoons extra virgin olive oil

• 15-ounce can of pureed pumpkin

• 1 and 1/3 cup cream cheese

• 1/3 cup ricotta cheese

• 2 tablespoons maple syrup

• 1/2 teaspoon sea salt

• 1/4 teaspoon ground black pepper

• 75 wonton wrappers

• Small bowl of water

• Vegetable oil for deep frying or canola cooking spray for air frying and baking

Directions

• Sweet Dip
• Mix together all of the dip ingredients in a medium bowl using a mixing spoon, stand mixer, or electric hand mixer
• Place the mixed dip in the fridge until the rangoons are ready to serve, then give it a quick stir before serving
• Rangoons
• Chop the shallot and sage and mince the garlic
• Heat the olive oil in a frying pan over medium heat and then add in the shallot, sage, and garlic
• Stir and cook until the shallot just begins to become translucent, about 3 to 5 minutes, and then remove it from the heat
• Combine the sauteed mixture from the frying pan with the pumpkin, cream cheese, ricotta, maple syrup, salt, and pepper in a bowl
• Mix together the pumpkin filling with a mixing spoon or electric hand mixer to thoroughly stir all of the ingredients until fully combined
• Make a rangoon filling station by setting out the pumpkin filling, wonton wrappers and a small bowl of water
• Preheat the oil (if deep frying) or the oven (if baking or air frying) to 350°F (175°C)
• Working with 1-3 wonton wrappers at a time, place about 3/4 of a tablespoon of pumpkin filling into the center of the wonton wrapper
• Dip a finger in the bowl of water and run it along the entire outside square edge of the wrapper, rewetting as necessary
• Take the midpoints between each corner and pull them up and together so that all four midpoints meet at the center of the wrapper, then gently press all of the edges together so that they seal up
• Repeat steps 8-10 until all wontons are filled
• If deep frying, place 4-5 rangoons at a time in the heated oil and cook until golden brown and crispy (about 3 minutes), then remove them to paper towels to drain
• If baking or air frying, lightly spray the rangoons with canola oil to give them a little fat for cooking, then place them in the oven or air fryer at 350°F (175°C) for 15 to 20 minutes in the oven and for 5 to 10 minutes in the air fryer until golden brown
• Serve the rangoons with the sweet dipping sauce and enjoy!

Get recipes like this straight to your inbox:

The post Sweet and Savory Pumpkin Cream Cheese Rangoons appeared first on Do You Roux?.

The ubiquitous flavor of pumpkin spice is now synonymous with the season changing to fall. But that isn’t the only flavor to enjoy.

From mouthwatering maple to ambrosial apples, there is something here for everyone. But, which flavors are really worth our time during autumn and the spooky season? I have taken it upon myself to review 10 fall flavors and let you know which are worthwhile.

So, now on to the totally not subjective and absolutely set-in-stone fall flavors tier list.

Pumpkin Spice – F Tier

Let’s get this out of the way, I’m not a fan of pumpkin spice. Not because I think it’s too ‘basic’ or that the flavor itself isn’t tasty but on principle alone. Pumpkin spice is not its own spice. So it must be F-tier.

It originates from all of the spices that make up a pumpkin pie.

Pumpkin spice has long since been synonymous with fall because of the far-reaching pumpkin spice latte (a PSL for short…) made famous by Starbucks.

In fact, the spice you usually buy at the grocery store is just an imitation of the true flavors that make pumpkin pie. The spice contains cinnamon, ginger, nutmeg, cloves, and allspice.

So instead of buying a pre-made spice, why don’t you try making your own? You can easily combine these five basic spices into a delicious mixture that will remind you of pumpkin pies and other autumn treats.

And even though this is the worst of the fall flavors, you can enjoy it in these recipes (though only one calls for pre-made pumpkin spice mix):

• Easy Brown Sugar Pumpkin Spice Butter
• Pumpkin Spice Cupcakes
• Pumpkin Spice Syrup

Cloves – A- Tier

I have a confession. I’ve got a soft spot for cloves. For me, I think it was love at first smell.

So I may be biased but I definitely think cloves are A-tier. But because I can be reasonable and recognize others might not enjoy the flavor as much, I’ll knock it down to an A- for fall flavors.

Some may find the flavor and smell of cloves overwhelming. I don’t know how. I would like to wrap myself in a blanket of cloves for the whole fall and winter season.

Unfortunately, it is a bit difficult finding recipes that feature cloves. And I’m sad to say I haven’t made a recipe for this site yet to use cloves as the star. Though my clove ratios in all pumpkin pie spice creations are skewed much higher than most.

So try the following clove recipes:

• Smoked Ginger Chicken with Cardamom, Cloves and Cinnamon
• Apple Butter with Cinnamon and Cloves
• Honey Baked Ham With Cloves

Cranberry – D Tier

I’ve long had a grudge against cranberries.

I’ve never really loved their flavor and found them a bit sour for my taste. I must admit that I do have a real bad sweet tooth. But, my issue with them started when they just started being used in everything.

Maybe it was cheaper to include cranberries or their juice in things, but it just took over. It may be a kind of smart cooking technique to use this fall flavor to cut the sweetness of other foods. But I just won’t stand for it.

Though I have to say that craisins – dried cranberries – make for pretty good salad toppings. That’s the saving grace that secures them a D instead of an F rating.

If you’re more into cranberries than I am, try these creations:

• Cranberry Orange Bread
• Fresh Cranberry Bars with Oat Crumble Topping
• Cranberry Coulis Recipe

Maple – A Tier

Maple syrup is one of my favorite things to cook with. Not only does it taste great, but it can be used to make delicious treats. Maple syrup can be used in place of sugar or honey.

You’ll want to get real maple syrup, rather than any kind of imitation. There are a bunch of different grades of maple syrup and whatnot, but I can’t be bothered to get into all of that right now.

Because it is a natural product, maple syrups can vary widely depending on a whole lot of environmental and processing factors. But I think that lends a bit of uniqueness when looking at different

Its sweet, slightly spicy, and vanilla flavor profile along with its wide versatility give maple syrup an A rating.

If you’re looking to add maple flavor to your life, here’s how to get started:

• Delicious Orange Maple Soy Glazed Salmon
• Maple Cinnamon Roasted Chickpeas
• Maple-Glazed City Ham

Pumpkin – D Tier

Pumpkins are a symbol of the season. If you think of fall you’ll likely think of leaves changing colors and pumpkins.

But just because something is iconic doesn’t mean it is the best. Just like with pumpkin spice, we have to keep it real.

Most things that use pumpkin call for canned pumpkin. That’s because it can be annoying to cook and prepare your own pumpkin. Plus, the typical pumpkin you think of for carving up and decorating is not the best for eating. Those varieties are much smaller.

Plus, most recipes with pumpkin really feature other more powerful flavors that overshadow the gourd itself, so how good can it really be? Just look for butternut squash recipes instead cause they’ll probably be better.

When it comes down to it, pumpkin tends to make a better decoration than it does a flavor. So it’ll rank D-tier on our fall flavors list.

Put your canned pumpkin to good use in these recipes:

• Fall Spiced Pumpkin Pie
• Super Simple Pumpkin Chocolate Chip Muffins
• Pumpkin Risotto

Cinnamon – A+ Tier

Cinnamon is one of the most popular spices in the world. Its warm, woody, slightly sweet flavor and amazing fragrance make it one of the best.

Many many fall recipes call for the addition of cinnamon. It definitely seems to be the most widely used spice from the list of those that make up the warm spices of pumpkin pie spice.

With its delicious flavor and wide usability, cinnamon deserves an A+ rating.

Here are some cinnamon-centric recipes:

• Simple Cinnamon Candied Sliced Almonds
• Cinnamon Roll Pancakes
• Savory Cinnamon Shoulder Roast

Ginger – C Tier

Okay, ginger itself is better than C-tier. But I’m out here judging everything as fall flavors. And I haven’t ever really associated ginger with just the fall. It is a year-round kind of spice that is used widely in many dishes.

Warm, peppery, with some heat and zest, use ginger when you’re looking to add that extra kick to a dish. Whether fresh or ground, it can add a whole layer of complexity to food.

Because ginger is just not quite associated with fall, I had to rate it lower than it really deserves.

Get your ginger fix with any of these:

• Glazed Carrots with Honey and Ginger
• Simple Candied Ginger
• Ginger Broccoli Stir Fry

Pecan – A Tier

Pecans are nuts that grow on trees. If you have a tree in your yard, you might be able to get some pecans from time to time. However, most people buy them at the store.

If you love pecans, then you should definitely add them to your diet. You can eat the raw seeds straight from the shell, but you can also bake them into cookies. This is one of the best ways to enjoy the flavor.

You can also use pecans as an ingredient in many different recipes. Ground, chopped, whole,

Here are some recipes for enjoying this nutty treat:

• Pecan Crusted Chicken
• Double-Chocolate Pecan Pie
• Butter Pecan Fudge

Nutmeg – C Tier

I mostly think of nutmeg as a finishing garnish. It is difficult to find recipes with nutmeg as a featured ingredient.

Especially associated with eggnog (which is a trash drink… don’t get me started), it is somewhat comparable to cloves but with a nutty, woody flavor.

I’ll admit that I’ve never grated any fresh, just used a prepackaged spice. So maybe that would improve its ranking for me. But until then, nutmeg gets a grade of C compared to all fall flavors.

Try this warm spice in any of these recipes:

• Ultimate Jerk Seasoning
• Silky Smooth Roasted Butternut Squash Soup
• Seasoned Breaded Chicken

Apple – S Tier

Apple is one of the most popular fruits around the world. From applesauce to apple pie, this fruit is delicious. If you want a snack that can help you keep your energy levels high, then you should consider apples.

They are so completely versatile. Eat it straight. Bake it. Chop it. Slice it. Juice it. Top a salad. Blend it up into applesauce. Add it to pies and desserts galore.

Plus, there are like a million different varieties of apples that all have a slightly different taste. So there’s bound to be a variety for everyone.

Because fall is when apples naturally ripen, this is when they are at their peak. Especially if you can find a pick-your-own orchard near you for those super-fresh and ripe apples. Also, you need apples to make both apple juice and apple cider. Which are both top-tier drinks in their own right.

For all these reasons, apples get the highest rating possible when ranking the fall flavors – S-tier.

So, don’t let

• The Best Apple Pie
• Excellent Fall Apple Crisp
• Homemade Applesauce Recipe

The post Fall Flavors Tier List | 5 A+ Flavors, 5 C- Flavors appeared first on Do You Roux?.

I love me a simple recipe. Especially when it comes to baking because I am not as well versed in that compared with cooking. Though I have been improving: see my buttermilk biscuits and Irish soda bread. However, my wife taught me to make these super simple pumpkin chocolate chip muffins.

Because it was something that I couldn’t mess up.

And I promise, it really is that easy.

They are a very dense kind of muffin. Plus they are stuffed with chocolate chips. To the rafters. Just look at that photo. So if you aren’t into chocolate chips then you might need to move along from this recipe…

So get ready for a hearty, heavy muffin that will satisfy all of your sweet fall cravings.

Making Pumpkin Chocolate Chip Muffins

Only three ingredients make up the entire recipe for pumpkin chocolate chip muffins.

A boxed cake mix, a can of pumpkin, and lots of chocolate chips. Plus a muffin tin and some liners in which to bake them.

Just stir them all together to get a dense kind of batter (though I recommend doing just the pumpkin and cake mix first, then adding the chocolate chips). You will then have to spoon the mixture into the muffin tin. Just approximate how much you want in each liner.

It isn’t an exact science.

But do note that they will look very similar to however they are spooned in. The batter doesn’t settle to the bottom of the cupcake liner and then puff up as many other muffins would.

They kind of just bake in place, as they are. You can see by comparing my spooned-out muffins below to the recipe card photo of the pumpkin chocolate chip muffins on the cooling rack.

And one of the greatest parts of the simplicity of this recipe is that all of the ingredients can be sitting in your pantry. They are shelf-stable for a fairly long time so that you can make it whenever the craving strikes.

The Cake Mix

My wife would always make this recipe using a spice cake mix as the base.

But this time around we could not manage to find one anywhere. Between three different stores and five total visits, spice cake mix was nowhere to be found.

And so my wife bought a couple of carrot cake mixes to test out.

Wouldn’t you know, the carrot cake mix still worked. There’s a slight difference in taste and I think I do still prefer the original spice cake mix. I think the spice cake flavor makes it that much more of a fall-flavored treat.

So in the recipe, I do still recommend using a boxed spice cake mix. But you can clearly experiment with other flavors and see what happens. Funfetti pumpkin chocolate chip muffins. German chocolate. Butter pecan?!

Let me know in the comments how it goes if you experiment.

Super Simple Pumpkin Chocolate Chip Muffins

Recipe by Marc PetersonCourse: DessertDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Cooking time

30

minutes

Total time

35

minutes

Use just three simple ingredients to make these packed-full pumpkin chocolate chip muffins that will bring autumn flavors to your kitchen

Ingredients

• 1 spice cake mix (15.25 ounces)

• 15 ounce can of pureed pumpkin

• 2 cups chocolate chips

Directions

• Preheat the oven to 350°F (175°C)
• Mix the pureed pumpkin with the cake mix in a large mixing bowl
• Stir in the chocolate chips so they are spread throughout
• Add 12 muffins liners to a muffin tin and distribute the mixture evenly into all 12 liners
• Bake for 30 to 35 minutes until a toothpick comes out clean – besides the chocolate chips
• Remove muffins from the tin and let cool for a few minutes before eating

Get recipes like this straight to your inbox:

The post Super Simple Pumpkin Chocolate Chip Muffins appeared first on Do You Roux?.

Compound butters are a simple way to add a whole lot of flavor to a final dish. For this one, we take the best flavors of fall, mash them into soft butter, and spread it on whatever you like for a pop of autumn flavor. This sweet pumpkin spice butter will easily bring the fall flavor to the table.

The colors of it all even look like fall. Reddish-browns, bright oranges, pale yellows.

Almost all of the flavors from my pumpkin pie recipe made it into this butter. Cinnamon, nutmeg, cloves, and allspice give flavor with a bit of pumpkin puree. Brown sugar makes this a sweet butter.

Sorry, ginger, you didn’t make the cut.

Mix Your Butter

I’ve mostly made one main compound butter before – the gorgonzola butter I use to top a perfectly grilled steak.

And I love that one so much, you’d think I would have expanded my compound butter horizons at this point. But for whatever reason, I haven’t. Until now.

Mixing up a compound butter is one of the easiest things you can do in the kitchen. Plus, everything is better with butter. Just add all of the ingredients together and stir it together with a fork.

Note that it is very important to use soft butter. Otherwise, it will not mix well and you’ll have clumps of plain butter, and clumps of spices and sugar. Still probably not the worst, but not ideal.

Once you’ve made the butter, you can use it right away while it is still soft. Or you can store it for later. Keep it in the fridge to be used within two weeks. Or store it in the freezer for up to 3 months.

If you want to portion the butter out in square pats, try using a spatula to scoop the butter onto some parchment paper. Then use the parchment paper to help mold it into a rectangle. Put it in the fridge or freezer to set up and it’ll be easy to slice for topping and spreading.

Using Pumpkin Spice Butter

I do not recommend eating this straight. I would hope that is clear, but you never know.

This butter is for topping and spreading on everything you can imagine. Or at least anything that you would want a little sweet and tasting like fall.

Try it on French toast, pancakes, and buttermilk waffles. Get creative with glazed carrots, sweet potatoes, and squash. Or use it in place of plain butter on dinner rolls, cornbread, buttermilk biscuits, or toast.

You could even try throwing a dash of this brown sugar pumpkin spice butter into your hot breakfast oatmeal for a fun twist on fall flavor.

Brown Sugar Pumpkin Spice Butter

Recipe by Marc PetersonCourse: SauceDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

Use this quick and easy brown sugar pumpkin spice butter to add a pinch of sweet fall flavor to pancakes, biscuits, cornbread, and more

Ingredients

• 1/2 cup softened butter (1 stick)

• 3 tablespoons brown sugar

• 1 tablespoon pumpkin puree

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground allspice

Directions

• Add all ingredients to a small mixing bowl and use a fork to mash and stir them together until fully combined
• Use it as a spread immediately or chill it in the fridge for up to two weeks

Get recipes like this straight to your inbox:

The post Easy Brown Sugar Pumpkin Spice Butter appeared first on Do You Roux?.

Growing up, my mom did almost all of the cooking. If dad stepped in, then it was usually to grill something. But every once in a while he would surprise us all. And one fateful Thanksgiving day he decided to make pumpkin pie. Then he did it the next year. And then it kind of became a tradition for dad to bake some variety of pumpkin pie for Thanksgiving.

My mom’s apple pie with homemade crust was what she typically baked for Thanksgiving dessert. Dad wanted pumpkin pie, so he made it for himself. Mom had too much to do to make two different pies. I also think that she wasn’t the biggest fan of the gourd pie. He started basic and then kept trying different variations every year. My previous encounters with pumpkin pie were with some not-so-impressive grocery store ones that left a lot to be desired. So I wasn’t a huge fan myself.

But I have a really bad sweet tooth, so I was down for having a little (or maybe a little too much…) of both pies. Trying my dad’s pumpkin pie made me see that there was more to the dish than previously thought. And it was a dessert that I could get behind.

Continued Traditions

After getting married and building traditions as a new family, I picked up the torch and decided to try my hand at baking a pumpkin pie. So, I went online to scour the web for the best pumpkin pie recipe. I looked through a lot of recipes not really knowing exactly what I was looking for, and then I found it. The recipe that I would use as a base for my pie.

The Epicurious recipe for Spiced Pumpkin Pie caught my attention and is the inspiration behind the recipe below. However, what really sets the recipe apart is looking through all of the comments. There were so many suggestions on how to improve the originally posted recipe. And a lot of agreement on the specific tweaks necessary. I found it fascinating that various home chefs came together in the comments and so I decided to trust their consensus.

So in the recipe below I have incorporated those changes, as well as a few other steps I find as best practice, to make a delicious traditional pie for Thanksgiving and the rest of fall.

Pumpkin Pie Spice for All

Pumpkin pie is the quintessential fall dessert, though it really is the mix of spices that have taken over fall. Every fall pumpkin spice flavor manages to get into everything. Most famously the pumpkin spice latte. Some of it good, some of it bad, and some of it really weird (they made pumpkin spice Pringles at one point…).

Don’t let the injection of spice into everything make you turn your nose up at the original. And make sure to create your own mix of spices instead of just using a premade pumpkin pie spice mix. Allspice, cinnamon, cloves, ginger, and nutmeg. They are all warm, bright spices that are fairly potent. A little goes a long way, as less than 2 teaspoons of spice are used for the whole pie. I love cloves. Maybe a little too much. But I bumped up the proportion of cloves to other spices in my mix.

If you really want to go all from scratch, you can also skip canned pumpkin and cook your own. It is definitely more effort, and I have done it once or twice. But I am not well-versed enough yet to give you a full walkthrough. See this guide if you want to give it a try yourself. Note that you will need to get pumpkins specifically for baking, and they are a lot smaller than the one you picture in your mind when you first think of a pumpkin. Remember – carving pumpkin does not equal baking pumpkin.

Slice to serve and top with a dollop of whipped cream for a tasty traditional take on the pie. Or have it a la mode with a scoop of vanilla bean ice cream. Whatever way you whip it up, make sure to share it with those you love.

Fall Spiced Pumpkin Pie

Recipe by Marc PetersonCourse: DessertDifficulty: Moderate

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

Total time

1

hour 

30

minutes

Spiced custard that immediately transports you to the fall.

Ingredients

• Pie Filling

• 2/3 cup brown sugar

• 1/4 cup sugar

• 2 tablespoons flour

• 1/2 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/2 teaspoon cloves

• 1/4 teaspoon allspice

• 1/4 teaspoon ginger

• 1/4 teaspoon nutmeg

• 2 cups canned solid pack pumpkin

• 2 tablespoons dark molasses

• 1/2 teaspoon vanilla extract

• 4 large eggs at room temperature

• 1 cup heavy whipping cream

• Pie Crust

• Follow this pie crust recipe, though you only need a half-batch if you don’t plan on

Directions

• Crust
• Make pie crust
• When the crust is almost done resting in the fridge, preheat the oven to 375°F (190°C)
• Roll out the crust and place it in a 9″ pie dish
• Decorate the edge of the crust however you like
• Place parchment paper over the dough and fill with pie weights, dry beans, or dry rice
• Blind bake the crust for 15 minutes
• Remove from the oven and remove parchment paper with weights
• Filling
• Turn the oven down to 325°F (165°C) once the pie crust is done blind baking
• Mix together the dry ingredients (first 9 ingredients) in a 2 quart saucepan
• Whisk in all remaining ingredients until combined – make sure there are no pockets of dry ingredients at the bottom
• Warm in the saucepan on low heat for 10 minutes, stirring constantly
• Pour the mixture into the partially baked crust
• Bake at 325°F (165°C) for 45 to 60 minutes, until it is just baked in the center – the center will be wobbly but not liquidy, poking it with a knife should come out clean, or you can use an instant-read thermometer to check that it is 175°F (80°C)
• Remove from oven and let cool completely before cutting into slices

The post Fall Spiced Pumpkin Pie appeared first on Do You Roux?.