Hello, Pumpkin!

Happy Friday!

Pumpkin season is officially amongst us or as others refer to it – pumpkin spice season 😉 Some love it, some hate it and here at the Pulse, we’re here for it! To pay homage to the pumpkins, we decided to wear our Perfect Timing knitted star top in burnt orange. We paired it with our Celeste jeans and some booties to top it all off. Now it all starts with a trip to the Pumpkin Patch (or your local grocery store) to pick out the most perfect pumpkin . . . tall, short, white, orange, round, skinny – so much to decide, but when you find the perfect one, you have to celebrate accordingly 🙂

What better way to celebrate finding the Great Pumpkin (Charlie Brown anyone??) than indulging in it!? Upon taking out the seeds and all the other pumpkin insides, separate the seeds from the flesh (what is the proper name for it btw??). We’ve provided some insanely delicious recipes to roast some seeds and bake some pumpkin bars!

Pumpkin Seeds

Simple Sea Salt

  • 1 tsp olive oil
  • 1/2 tbsp salt

Italian

  • 1 tsp olive oil
  • 1 tbsp grated parmesan
  • 1/2 tsp dried basil
  • 1/2 tsp oregano
  • pinch of salt

Cocoa

  • 1 tbsp melted butter
  • 1 tbsp sugar
  • 1/2 tbsp cocoa powder
  • pinch of salt

Maple

  • 1 tbsp melted butter
  • 1 tbsp sugar
  • 1 tbsp maple syrup
  • pinch of salt

Cinnamon Sugar

  • 1 tbsp melted butter
  • 1 tbsp sugar
  • 1/2 tsp cinnamon

Savory

  • 2 tbsp melted butter
  • 1 tsp seasoned salt
  • 1 tsp white vinegar

Spicy

  • 2 tbsp olive oil
  • 1/2 tsp cajun seasoning
  • 1/2 tsp lime zest

Rinse your seeds under cold water, spread seeds on a towel and pat dry. Heat oven at 350F. Spread seeds in ungreased 15×10 baking pan. Toss with ingredients and roast for 15-20 minutes or until light golden brown and crisp, stirring once.

Pumpkin Bars

Cream

  • 4 eggs
  • 1 cup vegetable oil
  • 1 1/2cup sugar
  • 2 cups canned pumpkin (or scooped out flesh)

Sift

  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp ginger

Add to creamed mixture and mix. Pour into a greased 10×15 jelly roll pan. Bake at 350F for 25-30 minutes. Let cool before frosting.

Frosting

  • 6 oz softened cream cheese
  • 1 stick of 1/2 cup softened butter
  • 2 cups powdered sugar or less, 1 3/4 cups
  • 1 tsp vanilla flavoring

Cream together and spread onto cooled bars.

How delicious do these pumpkin bars Mallory made look!? #bestbossever

What’s your favorite way to eat pumpkin? Leave a comment below 🙂 I think another favorite is pumpkin pie…mmm mmm good!

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