Thanksgiving has come and gone and, if you’re anything like me, you still have about five cans of pumpkin stashed in your pantry. And, if you don’t, no worries–it’s on mega sale right now at pretty much every grocery store around.
There’s a chance you might be so sick of the stuff you want to hurl it across the kitchen, but the way I see it, we’ll all be craving pumpkin in July so we better eat it while we can now.
So…what should you do with leftover pumpkin? Besides stashing cans for mid-July cravings, of course.
Well, you could bake a Bohemian wedding cake! It’s probably my very favorite cake to date, and would make stellar holiday cupcakes.
You could also go crazy with some scone-age.
I really heart these and they remind me of my favorite pumpkin scones from the San Francisco farmers market.
Rumor has it, these pancakes are even better made with pumpkin. I’ve been on a pancake kick lately and am going to try that tomorrow, as a matter of fact!
Still hungry? Try replacing the persimmon puree for pumpkin in these big, soft cakey cookies. They have the perfect amount of spice and are a hit with small children with yoga mats.
(true story..I brought them to the studio and the “little pretzels” gobbled them right up. Hearing four year olds with missing teeth pronounce the word persimmon literally melted my heart)
And….when in doubt, these are always a really good idea. Next time I’m going to try an orange cream cheese frosting with them! Or maybe some brown sugar italian buttercream….which is also always a really good idea.
Maria’s pumpkin nutella snack cake (yes..please)
Spicy green mango’s pumpkin pot pies (these are ADORABLE!)
And finally, Jessica’s healthier pumpkin cupcakes…because we could always use a healthy cupcake in our lives, right?
Now, if you’ll excuse me, I have some cans of pumpkin I need to work through.