Favorite Fall Recipes

Favorite+Fall+Recipes

Kendall Floyd

Favorite Fall Recipes

As the temperature drops, it becomes harder and harder to get outside and do our favorite summertime activities. Baking can be a fun and relaxing activity that makes the time pass by quickly. As we’re waiting for the snow to start falling, these recipes will not only be fun and easy to make, but they will definitely put you in the fall mood.

 

Toasted Pumpkin Seeds

This is one of my favorite snacks to make around Halloween, there’s so many different flavors available, and each combination creates a unique and tasty snack.  

 

INGREDIENTS

  • Seeds from one pumpkin
  • 1 tablespoon olive oil
  • Salt and pepper
  • SPICE IT UP
  • After seasoning seeds with olive oil, salt, and pepper, toss with one of the following combinations:
  • 1/2 tsp. chile powder
  • 1/2 tsp. Aleppo pepper, 1/2 tsp. ground cumin
  • 1/2 tsp. ground Szechuan peppercorns
  • 1 Tbsp. sugar and 1/4 tsp. Cinnamon
  • RECIPE PREPARATION
  • Scrape seeds and any attached fibers from pumpkin using a large metal spoon. Place seeds in a colander and rinse well to help separate seeds from fibers. Set seeds aside. Cook seeds in a medium saucepan of boiling salted water until beginning to look translucent, 5-7 minutes. Drain and transfer to a paper towel-lined baking sheet; pat well to dry. Preheat oven to 425°. Spread seeds on a rimmed baking sheet, toss with olive oil, and season with salt and pepper. Roast until golden and crisp, 12—15 minutes. Let cool completely before eating.

 

Chocolate Chunk-Pumpkin Seed Cookies

These classic chocolate chip cookies get a fun twist for Halloween. This snack is perfect if you’re having a few friends over to watch some scary movies!

 

INGREDIENTS

1½ cups raw pumpkin seeds

2½ cups all-purpose flour

½ cup unsweetened cocoa powder

2 teaspoons kosher salt

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon hot smoked Spanish paprika

1½ cups (packed) light brown sugar

1⅓ cups granulated sugar

1 cup plus 2 tablespoons unsalted butter, room temperature

2 large eggs

1¼ cups bittersweet chocolate chunks or chips

Flaky sea salt

 

RECIPE PREPARATION

  • Place racks in upper and lower thirds of oven; preheat to 350°. Toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8–10 minutes. Let cool.
  • Meanwhile, whisk flour, cocoa powder, kosher salt, baking soda, cinnamon, and paprika in a large bowl. Using an electric mixer on medium-high speed, beat brown sugar, granulated sugar, and butter in a large bowl until pale and fluffy, for about 4 minutes. Add eggs one at a time, beating to blend after each addition. Reduce speed to low; add dry ingredients in 3 additions, mixing until well blended after each. Slowly add in small amounts of chocolate and pumpkin seeds until all of it is blended.
  • Portion dough into 18 balls (about ¼ cup each) and divide between 2 parchment-lined baking sheets, spacing 3″ apart. Sprinkle with sea salt and bake cookies, rotating pans halfway through, until edges are slightly browned and firm but centers are still soft, for 18–20 minutes. Transfer to wire racks and let cool.

Brown Butter-Pecan Granola

I think everyone can agree that some tasty granola can make a great breakfast even better! Eat by itself as a snack, or add in some vanilla yogurt for a nutritious and healthy meal.

INGREDIENTS

  • ½ cup (1 stick) unsalted butter
  • ¼ cup (packed) dark brown sugar
  • ¼ cup honey
  • 2 teaspoons vanilla extract
  • ½ cup pecans
  • 2 cups old-fashioned oats
  • ½ cup raw pumpkin seeds
  • ½ cup unsweetened coconut flakes
  • 1 teaspoon finely grated orange zest
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ cup sweetened dried cranberries
  • RECIPE PREPARATION
  • Preheat oven to 275°. Melt butter in a medium saucepan over medium heat. Cook, stirring often, for 5–8 minutes until butter foams, then browns (do not let it burn).. Transfer to a bowl and whisk in brown sugar, honey, and vanilla. Set aside.
  • Pulse pecans in a food processor until they are almost a powder (you should have only a few larger pieces remaining). Combine pecans, oats, pumpkin seeds, coconut, orange zest, cinnamon, and salt in a large bowl; drizzle in reserved butter mixture and toss to combine.
  • Spread out granola on a parchment-lined rimmed baking sheet and bake, tossing occasionally, until golden brown, 40–50 minutes (mixture will still look wet but will dry as it cools). Let granola cool on baking sheet, then break into clusters. Mix in cranberries.