Fall is one of my favorite times of year. The air gets cooler, the days feel a little shorter, and suddenly everything seems to slow down just enough for us to enjoy the little things. Families spend more time indoors, the holidays are right around the corner, and kitchens start to smell like cinnamon, nutmeg, and warm baked treats.
And of course, pumpkin shows up everywhere from lattes to soups to pies. That’s why I love what I call the “Everything Pumpkin” season. It’s cozy, versatile, and the perfect way to bring a little joy into your home while making memories with your kids.
Cooking as a Family Tradition
When the weather cools, it’s the perfect excuse to bring kids into the kitchen. Cooking together is so much more than getting dinner on the table. It’s teaching skills, passing down traditions, and creating moments they’ll remember for years.
Little ones can help scoop out pumpkin seeds, stir batter, or sprinkle cinnamon sugar on top of baked goods. Older kids can measure, mix, and even start learning how to handle recipes on their own. It’s hands-on, it’s interactive, and it keeps them engaged while you make something special together.
For me, these kinds of moments are what the holidays are all about. It’s not just the big gatherings, but the smaller traditions in our own homes that create the foundation for family memories.
Why Pumpkin Is Perfect for Fall Cooking
Pumpkin is one of those ingredients that can go in almost anything. It’s naturally sweet, nutrient-rich, and adds a cozy flavor to both savory and sweet dishes. You can make soups, breads, muffins, pies, or even smoothies with it.
And here’s the best part — kids love it! There’s something exciting about taking a pumpkin (or even a can of puree) and turning it into something delicious. Cooking with pumpkin is a simple way to make fall meals feel festive without going over the top.
That’s why I’m sharing 3 of my ‘Everything Pumpkin’ recipes, one of my favorite ways to celebrate this season in the kitchen. It’s easy enough for kids to help with and tasty enough to impress the whole family.
Pumpkin Snack Cake
Recipe by Chef Monica Libertino
Servings
16
PrepTime
15
minutes
Bake
25
minutes
Calories
151 kcal
Ingredients
- 1/4 cup butter, softened
- 3/4 cup sugar
- 1 large egg, room temperature
- 1 cup all-purpose flour
- 1 Tbsp baking cocoa
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 cup canned pumpkin
Topping
- 1/2 cup semisweet chocolate chips
- 1/2 cup salted pumpkin seeds or pepitas
- 1 Tbsp sugar
Instructions
1. Preheat oven to 350°. In a large bowl, cream butter and sugar. Beat in egg. Combine flour, cocoa, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in pumpkin.
2. Pour into a greased 8-in. square baking pan. Combine the topping ingredients; sprinkle over batter.
3. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Cool in pan on a wire rack.
Cream-Filled Pumpkin Cupcakes
Recipe by Chef Monica Libertino
Servings
1¹/² Dozen
PrepTime
35 minutes
Bake
20 minutes
Calories
250 kcal
Ingredients
- 2 cups sugar
- 3/4 cup canola oil
- 1 can (15 oz.) pumpkin
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
Filling
- 1 Tbsp. cornstarch
- 1 cup whole milk
- 1/2 cup shortening
- 1/2 cup butter, softened
- 2 3/4 cups confectioners’ sugar
- 1/2 tsp. vanilla extract, optional
- Whole cloves, optional
Instructions
1. Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended.
2. Fill 18 paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature.
4. In a large bowl, cream the shortening, butter and confectioners’ sugar until light and fluffy, 3-4 minutes. Beat in vanilla if desired. Gradually add cornstarch mixture, beating until smooth, 3-5 minutes.
5. Using a sharp knife, cut a 1-in. circle, 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove stem to tops.
Surprise Pumpkin Cupcakes
Recipe by Chef Monica Libertino
Servings
1¹/² Dozen
PrepTime
35 minutes
Bake
20 minutes
Calories
250 kcal
Ingredients
- 1 can (15 oz.) pumpkin
- 2 cups sugar
- 1 cup canola oil
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/2 tsp. salt
Filling
- 1 pkg. (8 oz.) cream cheese, softened
- 1/3 cup sugar
Instructions
1. In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended.
2. For filling, in another small bowl, beat the cream cheese and sugar until smooth. Add egg; beat on low just until combined.
3. Fill 24 paper-lined muffin cups one-third full. Drop filling by tablespoonfuls into center of each cupcake. Cover with remaining batter.
4. Bake at 350° for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners’ sugar if desired. Refrigerate leftovers.
Pumpkin Crème Brulee
Recipe by Chef Monica Libertino
Servings
8
PrepTime
20 minutes
Bake
35 minutes
Calories
452 kcal
Ingredients
- 8 large egg yolks
- 1/3 cup plus 1/2 cup sugar, divided
- 3 cups heavy whipping cream
- 3/4 cup canned pumpkin
- 1¹/² tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/4 tsp. each ground ginger, nutmeg and cloves
Instructions
1. In a bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around side of pan. Remove from heat; stir a small amount of hot cream into egg yolk mixture. Return all to pan, stirring constantly. Stir in pumpkin, vanilla and spices.
2. Transfer to eight 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. boiling water to pan. Bake, uncovered, at 325° until centers are just set (mixture will jiggle), 25-30 minutes. Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
2. Transfer to eight 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. boiling water to pan. Bake, uncovered, at 325° until centers are just set (mixture will jiggle), 25-30 minutes. Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
3. If using a crème brulee torch, sprinkle with remaining sugar. Heat sugar with torch until caramelized. Serve immediately.
4. If broiling custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from heat for 2-4 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
More Than Just Food
The beauty of cooking in fall is that it’s about so much more than the food. It’s about slowing down in a season that can sometimes feel rushed. It’s about teaching kids patience as they wait for something to bake, giving thanks for the ingredients in front of us, and sharing laughter while we make a mess in the kitchen.
Even the cleanup can be part of the fun if you throw on some music and make it a team effort. Cooking together has a way of turning an ordinary Saturday into a memory your kids will talk about when they’re grown.
Creating a Season to Remember
As we move into the holidays, I encourage you to find ways to invite your kids into the kitchen. It doesn’t have to be complicated. Pick one recipe, let them take part in the process, and celebrate the joy of creating something together.
Pumpkin makes it easy, and delicious! And who knows? You might just start a new family tradition.
✨ Want to bring that cozy, fall-inspired feeling to your next gathering? Let me help you plan a menu that captures the season in every bite.
Fantastic cook, Ms.Monica really knows about food and what people like. I experienced myself her delicious pumpkin food, with a twist of spice. Being a pumpkin lover, muffins, cereal, coffee, I can relate to the time of season. I would really recommend Chef Monica for an experience that will not be forgotten.
I like the smells of the season as well, sweet and spicy. I like your blog, thanks for sharing the recipe for the muffins.