Who doesn’t love a good pumpkin recipe? But let’s be honest, sometimes all the work involved with pumpkin bakes can get a little daunting. And by daunting, I mean killing any desire you might have to actually make something that includes those original orange gourds of fall. That’s when these salted caramel pumpkin cookies come in to save the day!
These cookies are super easy to make, but they taste like you spent hours in your kitchen slaving over a hot stove. The caramel bits are rich and buttery, and the pumpkin puree gives them just the right amount of sweetness without being cloying. And let’s not forget about that salted caramel topping!
You only need 5 ingredients:
The cookies are so easy to make. All you need is a super moist Spice Cake Mix. This recipe makes about 18 cookies, but you can easily double it. I would suggest storing these cookies in an airtight container at room temperature for up to 5 days or freezing them for up to 3 months.
If you’re looking for a fall dessert that’s out of the box, give these salted caramel pumpkin cookies a try. The taste and the textures will surprise you, and the process is surprisingly simple.
HAVE YOU CHECKED OUT OUR PUMPKIN BISCUITS?Print
If you’re looking for a delicious way to ring in pumpkin spice season at your house. Well, I have a recipe that fits the bill! Pumpkin biscuits are the perfect probiotic food for fall because of their seasonal flavors, but also because they’re high in beta-carotene, are a great source of vitamin C, and are low in calories. Also — did I mention they taste wonderful?
These pumpkin biscuits are a great way to celebrate fall. They’re delicious, moist, and full of seasonal flavors. You can enjoy them fresh out of the oven or reheated with some butter and honey on top!
THREE TIPS FOR PERFECT PUMPKIN BISCUITS
- Keep your cold ingredients cold. Store your buttermilk in the refrigeration until you are ready to use it; cube your butter and place it in the freezer 20 minutes prior to cutting it into your dough.
- Fold your wet mixture gently into the flour mixture just until it’s moistened. Add fold layers when kneading to create flaky layers.
- Use non-aluminum baking powder to avoid that metallic taste.
The recipe below makes about 6-10 biscuits. The size of your biscuit cutter will determine how many biscuits you get from this batch, but don’t worry — they’re so good that they’ll go fast anyway! So whether you make one dozen or two dozen (or more!), I hope you enjoy them as much as we do. Be Well-Omniley
THESE PAIR WELL WITH OUR SHRIMP AND CORN CHOWDERPrint
Fall is a time for hot soups and chowders, and this one is sure to please. This shrimp and corn chowder recipe makes an excellent choice for lunch or dinner. It’s warm and substantial, yet light and refreshing. My husband serves it with crusty homemade rolls while my son enjoys it by itself. Yum!
The creamy roux base is the perfect backdrop to the sweetness of shrimp and corn. The chowder is finished with a touch of seafood boil, which adds just enough heat to make it interesting without overwhelming the delicate flavors of the seafood. If you like your soup spicy, add a dash more seafood boil in the end.
The soup is easy to make and can be assembled in less than 30 minutes. It’s great for a weeknight meal or served at your next gathering of friends.
This recipe is a great example of how to make a simple, delicious soup. It’s perfect for the holidays when you don’t have much time to cook but still want something special. The addition of shrimp and sweet corn will delight your palate and leave you wanting more.
I hope you enjoyed the recipe and that you give it a try soon. Check out the recipe video below! Make sure to let me know how it turns out for you! Dinner’s ready, so I’ll be off now—Be Well-Omniley
Keto Mini Pumpkin Pancakes
- Non-stick pan
- 1/2 C almond flour
- 2 Tbsp coconut flour
- 1 Tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1 Tbsp Swerve granulated sugar
- 2 Tbsp pumpkin puree
- 3 large eggs
- 1/4 cup almond milk
- splash of kefir plain
- pinch of salt
- Add all ingredients to blender and pulse until a thick batter remains.
- Let sit and thicken for 10 minutes; add a splash of almond milk if too thick
- Heat a non-stick pan and spray with butter spray. Pour batter in pan dollar size and let cook on each side for 2-3 minutes.
- Serve immediately with your choice of topping. I used sugar-free syrup.