FALL in love with these Pumpkin recipes

Pumpkins are not just awesome Halloween decorations they can also make these amazing autumn (and winter) recipes.

Chocolate Chip Pumpkin Protein Bars

From Jenny Sugar, POPSUGAR Fitness

Yield: 18 bars
Cook Time: 25 minutes
Calories per serving: 144


  • 1 cup / 225g pumpkin puree
  • 1/2 cup / 120g almond butter
  • 4 ounces / 113g vanilla plant-based protein powder
  • 1/2 cup / 239g maple syrup
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup / 152g whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup / 90g rolled oats
  • 2 tablespoons chocolate chips


  1. Preheat oven to 350°F. Spray a 9-by-11-inch pan with cooking spray.
  2. In a medium-sized bowl, use an electric mixer to combine pumpkin puree, almond butter, protein powder, maple syrup, and vanilla. Beat in the eggs.
  3. Stir in the flour, baking soda, and spices until a smooth batter forms. Stir in the rolled oats.
  4. Spread batter evenly into prepared pan. Sprinkle with chocolate chips.
  5. Bake for 12 to 15 minutes or until a toothpick inserted comes out clean.

Pumpkin and spinach salad

Recipe by Sarah Hobbs

Pair this nutty salad with pizza, a barbecue lunch or enjoy it as a meal of its own.


  • 600g butternut pumpkin, deseeded, peeled, cut into wedges
  • 2 teaspoons olive oil
  • 2 teaspoons honey
  • 2 teaspoons sesame seeds
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey, extra
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons wholegrain mustard
  • 1 x 150g packet baby spinach leaves
  • 1 x 75g packet toasted pine nuts


Step 1
Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.

Step 2
Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper.

Step 3
Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately.

Whole-Wheat Bread with Walnuts, Sesame, and Pumpkin Seeds


Yield: serves 12


  • 1 package dry yeast (2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 1/2 cup / 118ml warm water (100° to 110°)
  • 1 1/2 cups / 369g plain low-fat yogurt
  • 6 tablespoons honey
  • 1/4 cup butter / 125g melted and cooled
  • 2 1/2 cups / 380g whole-wheat flour
  • 3/4 cup / 112g chopped walnuts
  • 1/2 cup plus 2 teaspoons / 62g pumpkin seeds, divided
  • 1/2 cup plus 2 teaspoons / 62g sesame seeds, divided
  • 1 tablespoon salt
  • 2 1/4 cups / 270g all-purpose flour, divided
  • Cooking spray
  • 1 large egg white, lightly beaten


Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in yogurt, honey, and butter. Add whole-wheat flour, walnuts, 1/2 cup pumpkin seeds, 1/2 cup sesame seeds, and salt to yogurt mixture; stir well. Add 1 1/2 cups all-purpose flour, stirring to form a soft dough. Turn dough out onto a floured surface; knead until smooth and elastic. Add enough flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray; turn to coat top. Cover with plastic wrap; let rise in a warm place (85°), free from drafts, 1 1/2 hours, or until doubled in size. (Press fingers into dough. If indentation stays, dough has risen enough.) Punch dough down; divide in half. Shape each half into a 7-inch round loaf. Place loaves diagonally 3 inches apart on a baking sheet coated with cooking spray. Cover; let rise 40 minutes, or until doubled in size.

Preheat oven to 350°. Brush egg white over loaves, and sprinkle with 2 teaspoons each pumpkin and sesame seeds. Bake at 350° for 25 minutes, or until the loaves are browned on bottom. Remove from pan, and cool on wire racks.

Perfect Pumpkin Protein Pancakes – Healthy Helper Blog

Ingredients (1 serving)

  • 1/4 cup / 30g pumpkin
  • 1 tbsp sweet potato flour (can substitute with another type of flour)
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp vanilla
  • 1/2 tsp baking powder
  • 2 tbsp whey protein powder
  • 1/2 cup egg whites
  • 1 tsp psyllium seed powder
  • 2 tbsp almond milk
  • 3 tbsp water
  • cinnamon, for sprinkling


Combine all ingredients into a measuring cup and stir until evenly combined. Heat a pan on medium to high heat. Spray the pan with non-stick cooking spray. Pour a portion of batter into the pan, wait till bubbles start to form on the surface and the pancake starts to pull away from the pan, and flip! Serve with cinnamon sprinkled on top and peanut butter for dipping!