Pumpkin Irish Cream

Rich and creamy homemade Irish cream with a fall kick! Pureed pumpkin + pumpkin pie spice make this taste like pumpkin pie in cocktail form! Shhh it’s secretly lightened up and vegan.

Pumpkin Irish Cream: Like pumpkin pie in cocktail form!

Youuuuu guuuyyyyys! I have been waiting almost an entire year to share this recipe with you! For the last two weeks, I’ve been asking my husband if it’s “fall enough” yet to post it, and his response, as someone who could care less about pumpkin, and could care even less about when I post things on my blog, is to shrug his shoulders and hardly reply. So, I’ve decided. It’s fall enough. Here we go.

Pumpkin Irish Cream: Like pumpkin pie in cocktail form!

Last year, I started experimenting more with homemade liqueurs and cocktails thanks to my drink-spiration, and I made a huge batch of this baby for Thanksgiving. I couldn’t believe what a huge hit it became! My family couldn’t get enough, and even my family members who don’t generally drink kept coming back for more.

Pumpkin Irish Cream: Like pumpkin pie in cocktail form!

I even had a signature Thanksgiving drink where I mixed the Pumpkin Irish Cream with Pumpkin Pie Vodka (<– OMG a MUST try!) and a spiced simple syrup (<–not that exact one, but similar). There are seriously no words. Everyone thought I was super fancy, but the truth is, the recipe is so so easy. In fact, it takes less time than going to the store to buy a bottle of Irish cream!

Pumpkin Irish Cream: Like pumpkin pie in cocktail form!

One thing I love about making Irish cream at home is that I can control what goes into it. This stuff has just a handful of ingredients including pure pumpkin puree and a homemade vegan sweetened condensed milk.

Pumpkin Irish Cream: Like pumpkin pie in cocktail form!

The result is strong, rich, creamy and filled with pumpkin flavor without overwhelming the non pumpkin lovers (why do these people exist??) in your life. You will want to drink it all fall year long, and I’m pretty certain it will become a staple at your Thanksgiving also!

Pumpkin Irish Cream

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: approx 3 1/2 cups

Pumpkin Irish Cream

Rich and creamy homemade Irish cream with a fall kick! Pureed pumpkin + pumpkin pie spice make this taste like pumpkin pie in cocktail form! Shhh it's secretly lightened up and vegan.

Ingredients

  • 2/3 cup sweetened condensed coconut milk
  • 1 1/2 cups Irish whiskey
  • 1 cup unsweetened vanilla almond milk
  • 2 tablespoons pumpkin puree
  • 1 teaspoon espresso powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract

Instructions

  1. Combine all ingredients in a blender until smooth. Store refrigerated in an airtight contain for up to 2 weeks.

Notes

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Pumpkin Chocolate Chunk Cookies

Vegan & gluten-free ultra soft pumpkin cookies filled with chunks of bold dark chocolate. Perfect cookie (not cakey) texture without a single ounce of butter–something even I thought was impossible!

Pumpkin Chocolate Chunk Cookies #vegan #glutenfree.jpg

I  get a little sad every year around this time. The end of pumpkin season. The day after Thanksgiving, I spend the next 10 months waiting for September 1st so I can start posting pumpkin recipes again. Every year, without fail, I’m left with a handful of recipes that never made it to the blog before the season ended.

Pumpkin Chocolate Chunk Cookies #vegan #glutenfree

I had just about given up on pumpkin cookies. I loooove pumpkin muffins, pumpkin bread, pumpkin cupcakes–anything that is supposed to be light and cakey, the pumpkin basically works like a dream, but cookies? I don’t like my cookies cakey, and especially while trying to avoid using butter, I just thought that pumpkin cookies were an impossible task.

Pumpkin Chocolate Chunk Cookies #vegan #glutenfree

After seeing my girl Sally’s recipe for her pumpkin chocolate chip cookies, I was inspired to try again. It was the first pumpkin cookie recipe I’d seen where you could see just from the photos that the texture was perfect. I did a little more research and saw this recipe on Baked by Rachel. They also looked ridiculously good–and again, with that perfect cookie texture.

Pumpkin Chocolate Chunk Cookies #vegan #glutenfree

I was pretty sure once I got rid of the butter, there was no way I’d be satisfied, but it turns out I couldn’t have been more wrong. The texture was absolutely spot on. The edges got ever so slightly crisp, and the middle was soft, gooey, and everything I’ve ever wanted in a cookie. The pumpkin flavor shines through, and the huge chunks of dark chocolate are the perfect finishing touch. I used a sea salt dark chocolate which I would highly recommend, but any good quality dark chocolate will do. I also made a batch with bits of Heath toffee thrown in, and let me tell you, that was magnificent. You could use white chocolate, add cranberries, anything really–the dough is the perfect container for all your favorite add ins!

Pumpkin Chocolate Chunk Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: approx 2 1/2 dozen

Serving Size: 1 cookie

Pumpkin Chocolate Chunk Cookies

Vegan & gluten-free ultra soft pumpkin cookies filled with chunks of bold dark chocolate. Perfect cookie (not cakey) texture without a single ounce of butter--something even I thought was impossible!

Ingredients

  • 2 1/2 cups gluten-free baking blend (or white whole wheat flour)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tbsp cornstarch
  • dash salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup coconut oil, melted
  • 6 tbsp apple butter
  • 6 tbsp pumpkin
  • 2 tsp vanilla extract
  • 6 oz good quality dark chocolate, roughly chopped

Instructions

  1. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cornstarch, and salt until combined. Set aside.
  2. In a large bowl, beat together sugars, coconut oil, apple butter, pumpkin and vanilla until combined. Add dry ingredients and mix until combined. Gently, stir in chocolate. Cover and refrigerate for 1 hour. If you leave it in longer (ie: several hours to overnight), you may need to let it sit at room temperature for a few minutes before scooping and baking.
  3. Preheat oven to 350. Line two large baking sheets with silpat of parchment papers. Use a small cookie scoop to transfer dough to baking sheet.
  4. Bake until edges are lightly golden and cookies are just set, about 10-12 minutes. Cool completely on baking sheet. Store leftovers in an airtight container for up to one week.

Notes

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Pumpkin Banana Chocolate Chip Muffins

Vegan and gluten-free ultra soft pumpkin banana muffins overflowing with melty dark chocolate chips. The perfect treat for a crisp fall morning.

Pumpkin Banana Chocolate Chip Muffins #glutenfree #vegan

Good morning! Is it morning where you are? It’s totally not here, but these muffins make me feel like morning. That probably sounds weird. Not just because they’re muffins. Muffins are more an afternoon snack than breakfast for me. They just make me feel like morning. Like cool, crisp autumn morning on the porch. I wish I had a table and chairs on my porch. A table and chairs just for muffins.

Pumpkin Banana Chocolate Chip Muffins #glutenfree #vegan

Perfectly imperfect muffins. Not at all smooth like your normally think of, but with a little character and personality, and a whole lot of flavor. You see pumpkin and banana are known for making perfectly *gross word*, soft, and tender baked goods. Put them together, and it only gets better. Add some melty dark chocolate, and you’ve got the stuff dreams are made of.

Pumpkin Banana Chocolate Chip Muffins #glutenfree #vegan

The muffins practically melt in your mouth. No dry, cakey-ness (Okay, serious how do you spell that word?? I get a red squiggly line every time with no suggestion. Rude.) that you would expect from a health(ier) muffin. Sometimes I don’t like pumpkin in cookies because it makes them taste like, well, muffins–which is why pumpkin muffins are just perfect!

Pumpkin Banana Chocolate Chip Muffins #glutenfree #vegan

These are super simple and easy to make, and a perfect fall treat to have around on Thanksgiving or any get together. That is if you don’t eat them all before your family and friends arrive. ;)

Pumpkin Banana Chocolate Chip Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1 dozen

Serving Size: 1 muffin

Pumpkin Banana Chocolate Chip Muffins

Vegan and gluten-free ultra soft pumpkin banana muffins overflowing with melty dark chocolate chips. The perfect treat for a crisp fall morning.

Ingredients

  • 2 cups gluten free baking blend
  • 1 1/2 tsp pumpkin pie spice
  • 1 tbsp cornstarch
  • 1 tbsp baking powder
  • dash salt
  • 2 extra ripe bananas, mashed
  • 2/3 cup pumpkin puree
  • 2/3 cup brown sugar
  • 1 1/2 tsp vanilla
  • 1 cup dark chocolate chips (I a combination of mini and full size)

Instructions

  1. Preheat oven to 425. Line muffin tins with paper liners and spray liners with nonstick spray. Do not skip this step--lower fat items will stick if you don't use spray.
  2. In a medium bowl, whisk together baking blend, pumpkin pie spice, cornstarch, baking powder and salt.
  3. In a large bowl mix together banana, pumpkin, brown sugar and vanilla until combined. Stir in dry ingredients until just combined. Do not overmix. Gently fold in chocolate chips.
  4. Evenly divide batter between prepared muffin tins. Bake for 5 minutes, then lower heat to 350. Continue baking until a toothpick inserted in the center comes out mostly clean with just a few crumbs, about 12-15 minutes. Let stand for 5 minutes, then transfer to a wire rack to cool completely.
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Drink & Dish: Pumpkin Waffle French Toast

Light and fluffy gluten-free pumpkin waffles turned into sweet, pumpkin french toast for the best of all breakfast worlds. Do you love pumpkin as much as I do? Check out my other pumpkin recipes.

Pumpkin Waffle French Toast #glutenfree

You know what I don’t really understand? When people eat brunch at 2 pm. I mean isn’t the entire point that it’s supposed to be between breakfast and lunch? You know, because you sleep past breakfast. Well, I don’t. I have an internal clock and 6:30 is considered sleeping in for me. When I say brunch, I mean 10am and that’s like…we’re eating at 10am because I’ve been up for 4 hours and could have already eaten, and then been hungry again by now. I’ve always had a big appetite.

Pumpkin Waffle French Toast #glutenfree

And I’m not one of those easy going hungry people either. Nope. Cranky, irritable, and hangry (hungry/angry) is more my style. Not to mention dramatic. I can’t even tell you how many times I have told Steve that I was “literally starving to death” or that “I have never been so hungry!”

Pumpkin Waffle French Toast #glutenfree

10am really is the right time. Wake up, drink coffee, start cooking, and by the time you’ve become a fully developed human being (it takes me a workout, or at least an hour), people start arriving, and you’ve become at least mildly pleasant.

Pumpkin Waffle French Toast #glutenfree

So let me explain this french toast to you. It’s really pretty simple. You take a waffle–any waffle, but preferably this pumpkin one–and you soak it in some French toast batter (do you call it batter? it’s not really a batter? you get the point…) for an hour or so, then you just pan fry it up like regular french toast. It truly is the best of all breakfast worlds. A couple things to note: If you use homemade waffles, you want them to be cooked crispy, and 1-2 days old, otherwise they will get soggy. If you’re using a frozen waffle, toast it first.

Pumpkin Waffle French Toast #glutenfree

For our final fall episode of Drink & Dish, Nicole and I went with a harvest brunch (in case my entirely too long rant about brunch time wasn’t an indication…). Nicole makes a delicious pumpkin chai latte that is so warm and comforting, it will knock your socks off! Also, don’t forget to subscribe to Drink & Dish on YouTube!

In addition, I have an important announcement! After hearing that many of you were worried about completing the Drink & Dish video challenge in the time allotted, we have decided to extend it all the way to New Years! We really want to see as many people as possible succeed with their videos, so you still have plenty of time to enter!

Drink & Dish: Pumpkin Waffle French Toast

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 8-10 servings

Serving Size: 1 waffle

Drink & Dish: Pumpkin Waffle French Toast

Light and fluffy gluten-free pumpkin waffles turned into sweet, pumpkin french toast for the best of all breakfast worlds.

Ingredients

    For the pumpkin waffles:
  • 2 cups gluten-free baking blend
  • 1 tbsp baking powder
  • 1 tbsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • Dash salt
  • 1/4 cup pure maple syrup
  • 1 3/4 cup reduced fat buttermilk
  • 3 eggs, lightly beaten
  • 1 cup canned pumpkin
  • 2 tsp vanilla extract
  • For the french toast:
  • 1 cup pumpkin puree
  • 2 eggs + 8 egg whites
  • 2 cups unsweetened almond milk
  • 1 1/2 tbsp vanilla
  • 1/4 cup pure maple syrup
  • 1 1/2 tbsp pumpkin pie spice

Instructions

  1. To make the waffles, in a large bowl whisk together baking blend, baking powder, cinnamon, pumpkin pie spice and salt.
  2. In a medium bowl, whisk together wet ingredients. Gently fold wet ingredients into dry until just combined. A few small lumps are fine--you do not want to overmix. Let stand for 10 minutes.
  3. Meanwhile, preheat waffle heater. Spray with nonstick spray. Once batter has rested, cook until lightly browned and edges are crisp, about 10 minutes.
  4. To make the french toast, in a large bowl beat together pumpkin, eggs, almond milk, vanilla, maple syrup, and pumpkin pie spice. Place waffles in a large shallow dish and cover with pumpkin/egg mixture. Cover and refrigerate for 1 hour.
  5. Spray a large skillet with nonstick spray. Cook each waffle until browned and edges crisp, about 5-7 minutes per side. Serve immediately with maple syrup and fresh berries if desired. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.

Notes

Best with crisp-cooked day old waffles. You may use frozen waffles or any waffle you'd like. This is a huge recipe that can easily be halved or quartered.

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Pumpkin Pecan Granola

Pumpkin Pecan Granola #vegan #glutenfree

This morning I went out for a run, and my first thought when I stepped outside was “It feels chilly out”!!!! I practically jumped for joy. There is a warmth in my heart that can only be described as fall, and I don’t intend to stop sharing my love about it any time soon. Forgive me?

Pumpkin Pecan Granola #vegan #glutenfree

Of course I needed a special fall granola. Okay, that’s a lie. I made this in, like, April and thought I should probably wait until fall to post it. I do promise not to post exclusively pumpkin recipes for the next 3 months, but I can’t promise that there won’t be a whole lot of ‘em. ;)

Pumpkin Pecan Granola #vegan #glutenfree

This granola just has a *hint* of pumpkin, so if you’re not as obsessed with the flavor as I am (ummm, WHY NOT), I think there’s a good chance you’ll still enjoy it! Lots of crunchy pecans, a hint of spice, big granola clusters, and soft, sweet dried cranberries. This granola just screams fall, and the flavors complement each other perfectly.

Pumpkin Pecan Granola

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: approx 12 cups

Serving Size: 1/2 cup

Pumpkin Pecan Granola

Warm and cozy pumpkin spice granola with pecans and dried cranberries is the perfect way to add some fall flavor to your breakfast every morning!

Ingredients

  • 5 cups rolled oats (use gluten-free if applicable)
  • 3 cups pecans, coarsely chopped
  • 2/3 cups almonds, coarsely chopped
  • 1/3 cup milled flax seed
  • 1 tbsp pumpkin pie spice
  • heavy pinch sea salt
  • 3/4 cup pumpkin puree
  • 2/3 cup pure maple syrup
  • 2 tbsp coconut oil
  • 2 tsp vanilla extract
  • 2 cups dried cranberries

Instructions

  1. Preheat the oven to 300. Line two large baking sheets with silpat or parchment paper. Set aside.
  2. In a very large bowl, mix together the oats, nuts, flax seed, pumpkin pie spice and salt.
  3. In a small saucepan, warm the pumpkin puree, maple syrup, coconut oil, and vanilla extract until well combined, whisking constantly.
  4. Add the pumpkin mixture into the dry ingredients and toss to combine. Divide mixture evenly between your 2 prepared baking sheets.
  5. Bake until browned and crispy, about 1 hour. Lightly toss granola half way through.
  6. Cool completely. Add cranberries and gently toss to combine. Store in an airtight container at room temperature. The granola will stay fresh for at least one month. I’ve never made a batch last any longer than that, but it’s still great a month in!
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