I always have ten spare cans of pumpkin in my pantry, so year round I am on the look out for pumpkin recipes. With fall here, I am in overdrive, testing out pumpkin treats regularly. This year, I have been sticking with adding the pumpkin to staples like waffles, pancakes, or oatmeal. When I did venture into full on dessert items, two recipes really stood out: Flourless Chocolate Pumpkin Cookies & Marshmallow Pumpkin Pie. The cookies are delightfully creamy from their utilization of cashew butter and the pie has both marshmallow creme & Cool Whip in it, which translates into a light, creamy pumpkin pie that I personally love! Also worth noting is the remarkable crust that is made from Ginger Snap cookies & melted butter. That crust is amazing!
The No-Bake Marshmallow Pumpkin Pie recipe from Just Add Sprinkles is like a list of my favorite dessert ingredients. I love the combination of pumpkin and marshmallow & Cool Whip. It is my dream Thanksgiving pie recipe and it didn’t last long in our kitchen. I always like to test out a recipe before sharing it with family and this recipe is a hit! As another plus, this is a no bake recipe–so it is delicious, easy, and quick.
When I found the recipe for Flourless Chocolate Pumpkin Cookies from My Whole Food Life, I knew they would taste fantastic. I have dabbled with creating cookies made out of homemade almond butter & cashew butter is one of the main ingredients. The pumpkin doesn’t jump out at you but the rich, luscious cashew butter does. These cookies are super soft, creamy, and satisfying. If you are not a big chocolate fan, you could probably even leave out the cocoa. The creamy goodness of the cashew butter & pumpkin are the foundation for this delicious treat. Cashew butter is on the pricey side but it is worth it!
It always feels good to find a new recipe that works. I appreciate the hard work that went into formulating & sharing these recipes–they are fantastic!