mini pumpkin-gingerbread cupcakes with maple cream cheese frosting

pumpkin cupcake

Today marks the last day of Pumpkin Week here on Pink Stripes. I’m officially pumpkin’d out. Not so much the eating part, but the making pumpkin recipes part. I’m so happy I’m going to be out of the country for Thanksgiving and won’t be around to make a pumpkin pie. The family always has to have a pumpkin pie; it’s not Thanksgiving without one.

The recipe for Mini Pumpkin-Gingerbread Cupcakes with Maple Cream Cheese Frosting comes from Whole Foods. I made them for my pizza party I’m hosting tonight.

You can find the recipe for the cupcakes HERE.

You can find the recipe for the frosting HERE.

Pumpkin cupcake 2

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Pumpkin-Cranberry Scones

Pumpkin-Cranberry Scones

They may not be the prettiest scones, but they sure are tasty. For today’s Pumpkin Week recipe I baked Pumpkin-Cranberry Scones from Veganomicon. These vegan scones are perfectly spiced and really more cake-like than scone- like.They also use fresh cranberries, which I had to coarsely chop. How do you coarsely chop fresh cranberries with out them rolling all over the place?

Spiced Pumpkin, Lentil and Goat Cheese Salad

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Pumpkin Week continues…

I made this salad for lunch on Sunday to share with my mother and then took leftovers to work to share with Aaron. Aaron made out like a bandit this week with home-cooked meals. Lucky dog. The recipe comes from the October 2009 issue of Bon Appetit and once you peel and seed and cube the pumpkin (is there a trick to this?) it’s easy. The pumpkin is roasted with cumin and paprika while the lentils cook on the stove. Once both are done and cooled they are mixed with the goat cheese and other ingredients. It’s actually the perfect meal for the Indian Summer we’re having in Southern California–Fall flavors served chilled.

You can find the recipe HERE.

Vegan Pumpkin and Sage Cheesy Pasta Bake

I get so excited when an experiment works. I’ve been wanting to make the Mac Daddy (mac & cheese recipe) recipe from Veganomicon for awhile, but never got around to it. This week is Pumpkin Week on Pink Stripes and I was trying to think of a vegan pumpkin recipe for Vegan Tuesday. I wanted to cook something savory because I’ve plenty of sweets hanging out in my freezer, counter, and workplace.

I came up with the idea to make Mac Daddy, but substitute 1/2 of the Cheesy Sauce with pumpkin puree.  I also added in chopped fresh sage and used pumpkin pie spice to flavor it. I used whole-wheat linguine because I didn’t have any macaroni in the pantry.  The result was amazing. The pasta was very creamy and it smelled and tasted how Fall should taste. And it’s not just me saying that.  I bring in lunch to work at least once a week and feed some of my work friends (it’s so I can cook and not have endless leftovers that go on and on and on). They couldn’t believe it was so creamy and vegan. I made half of the pasta recipe and the full recipe of the Cheesy Sauce, which is great for nachos or pizza.

Vegan Pumpkin and Sage Cheesy Pasta Bake

Adapted from Veganomicon
  • 3/4 cup Cheesy Sauce, see below
  • 3/4 cup canned pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 12 ounces whole-wheat linguine
  • 8 ounces extra-firm tofu
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon salt
  • 1/2 tablespoon extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  1. Cook pasta according to package directions in a large pot of boiling salted water. Pre-heat oven to 325° F.
  2. Meanwhile, combine Cheesy Sauce with pumpkin puree and spice.
  3. When pasta is ready, drain and set aside.
  4. In small baking dish, crumble tofu until it resembles ricotta cheese. Add sage, salt, oil, and lemon juice. Stir to combine. Stir in sauce and then add pasta, mixing well. Flatten down the top and place in oven, baking for 30 minutes until top is lightly browned and bubbly.

Serves 4.

Cheesy Sauce

Adapted from Veganomicon
  • 2 cups water
  • 1/4 cup all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • Several pinches freshly ground black pepper
  • 1/8 teaspoon tumeric
  • 3/4 cup nutritional yeast flakes
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon prepared yellow mustard
  1. Combine water and flour and whisk until flour is dissolved. A few lumps are okay.
  2. Heat oil in small saucepan over medium low heat. Add garlic and stir cooking for 2 minutes, making sure garlic doesn’t burn. Add spice, salt, and pepper and stir to combine. Add flour/water mixture, tumeric, and nutritional yeast. Increase heat to medium and whisk continuously for 3 minutes. The sauce will start to bubble and thicken. Remove from heat and add lemon juice and mustard. Taste for seasoning.

Makes approximately 3 cups.

Pumpkin Nut and Chip Cookies

I used to be what Kayte, of Grandma’s Kitchen Table, calls pumpkin-tolerant. Which means I used to like pumpkin okay. If given a choice I would choose the non-pumpkin treat, but I didn’t crave or dislike pumpkin. Something changed this year and I can’t get enough of pumpkin. Pumpkin lattes! Love them. Pumpkin cheesecake! Yes. Pumpkin bread! Bring it on.

The California Milk Advisory Board, The Real California Milk people, were one of the many sponsors at Blogher Food in San Franciso. In the SWAG bag, was a drinking glass–which I suppose they mean for you to use for milk, but I’ve only used for water–and a recipe card for Pumpkin Nut and Chip Cookies. At the time, I was still {or so I thought} pumpkin-tolerant so I didn’t really think much of it.

I’m so glad I kept the card because these cookies were so good. They are cakey and perfectly spiced with cinnamon & pumpkin pie spice. They are like a perfect package of autumn. The recipe calls for walnuts, but I didn’t have any and used pecans instead. And yes, I did use Real California butter. 😛