Happy pumpkin season! Everyone is familiar with pumpkin pie, muffins, and bread, but what if you gave pumpkin a savory or healthy twist? Check out the unique pumpkin recipes below.

Pumpkin Soft Pretzels

by Creme de la Crumb

Ingredients

• 1 ⅓ cups very warm water
• 1 tablespoon active dry yeast
• 2 tablespoons hone
• 4 cups flour
• ½ cup canned pumpkin puree – (not pumpkin pie filling)
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice

The Boil

• water
• ⅓ cup baking soda

Coating

• ¼ cup butter – melted
• ¼ cup sugar
• 1 tablespoon cinnamon

Frosting

• 3 cups powdered sugar
• ¼ teaspoon vanilla
• 2 tablespoons cream cheese – softened
• 2-3 tablespoons milk

Instructions

1. Preheat oven to 400 degrees. Grease a baking sheet with cooking spray. Whisk together warm water, yeast and honey. Allow to rest for 5 minutes.
2. Add flour, salt, pumpkin pie spice, and pumpkin puree to water-yeast mixture and mix until dough comes together.
3. Transfer dough to a very well floured surface and knead a few times. Allow to rest for 10 minutes.
4. Roll dough into a long log and divide into 12 equal pieces. Roll each piece into a long log (about 16-18 inches) twist dough into a pretzel shape (click [url:1]HERE[/url] for some picture on how to do this).
5. Fill a pot with about 2-3 inches of water. Bring to a boil. Slowly sprinkle baking soda into water (careful, it will bubble and foam).
6. Carefully drop a pretzel into the water. Allow to boil for 30 seconds. Use a slotted spoon to transfer to a paper towel. Repeat with remaining pretzels. Place pretzels on greased baking sheet. (You may need to bake them in two batches). Bake for 10-15 minutes until pretzels are lightly browned. Allow to cool for a few minutes.
7. Whisk together cinnamon and sugar, then spread it out in a layer on a plate. Brush melted butter onto baked pretzels, then dip the buttered side into the cinnamon sugar, move it around to coat the front of the pretzel well with cinnamon and sugar. Repeat with remaining donuts.
8. For the frosting, mix together powdered sugar, vanilla, and cream cheese until smooth. Add milk one tablespoon at a time until desired consistency is reached. (I like it a little bit thinner for drizzling, thicker for dipping). Serve with pretzels.

Notes

Store wrapped individually in airtight container at room temperature up to three days.

Pumpkin Quesadillas

by She Likes Food

Ingredients

• 1 ⅓ cups very warm water
• 1 tablespoon active dry yeast
• 2 tablespoons hone
• 4 cups flour
• ½ cup canned pumpkin puree – (not pumpkin pie filling)
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice

The Boil

• water
• ⅓ cup baking soda

Coating

• ¼ cup butter – melted
• ¼ cup sugar
• 1 tablespoon cinnamon

Frosting

• 3 cups powdered sugar
• ¼ teaspoon vanilla
• 2 tablespoons cream cheese – softened
• 2-3 tablespoons milk

Instructions

1. Preheat oven to 400 degrees. Grease a baking sheet with cooking spray. Whisk together warm water, yeast and honey. Allow to rest for 5 minutes.
2. Add flour, salt, pumpkin pie spice, and pumpkin puree to water-yeast mixture and mix until dough comes together.
3. Transfer dough to a very well floured surface and knead a few times. Allow to rest for 10 minutes.
4. Roll dough into a long log and divide into 12 equal pieces. Roll each piece into a long log (about 16-18 inches) twist dough into a pretzel shape (click [url:1]HERE[/url] for some picture on how to do this).
5. Fill a pot with about 2-3 inches of water. Bring to a boil. Slowly sprinkle baking soda into water (careful, it will bubble and foam).
6. Carefully drop a pretzel into the water. Allow to boil for 30 seconds. Use a slotted spoon to transfer to a paper towel. Repeat with remaining pretzels. Place pretzels on greased baking sheet. (You may need to bake them in two batches). Bake for 10-15 minutes until pretzels are lightly browned. Allow to cool for a few minutes.
7. Whisk together cinnamon and sugar, then spread it out in a layer on a plate. Brush melted butter onto baked pretzels, then dip the buttered side into the cinnamon sugar, move it around to coat the front of the pretzel well with cinnamon and sugar. Repeat with remaining donuts.
8. For the frosting, mix together powdered sugar, vanilla, and cream cheese until smooth. Add milk one tablespoon at a time until desired consistency is reached. (I like it a little bit thinner for drizzling, thicker for dipping). Serve with pretzels.

Notes

Store wrapped individually in airtight container at room temperature up to three days.  

Protein Pumpkin Oatmeal

by Eating Bird Food

Ingredients

• 1 cup pumpkin puree
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cinnamon, or more if you like
• Salt, to taste
• 1 cup black beans
• 1 cup grated Cheese
• 1/2 cup roasted Green Chile (I used canned)
• 8 corn tortillas
• Cooking spray or oil of choice

Instructions

1. Add pumpkin puree and spices to a small bowl and mix until combined.  Heat a large pan over medium heat and spray with cooking spray or add a small amount of oil.
2. Lay tortilla play and spread one half of it with a small amount of pumpkin puree and then top with desired amount of black beans, green Chile and grated cheese.  Fold the other side of the tortilla over and place in the pan.  I like to place them cheese side down so it melts quickly.
3. Cook quesadillas for 3-5 minutes on each side, or until cheese is melted and tortilla is golden grown. Cut into triangle and enjoy!