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Last week, fall was knocking on the door. It was fabulous waking up to temperatures in the low 70s and even better to enjoy the day with the windows open. Though it seems as if fall decided not to officially come through that door, I’ve been bit.

I’ve got a case of pumpkin fever that had me spending hours in the kitchen yesterday.

I had so much fun playing around with different vegan pumpkin recipes and ideas. We all love pumpkin lattes, but I hate spending $ 4-$ 5 for one! So that was the first thing I tackled right when I rolled out of bed.

And of course you know that because it was Sunday, I started the day off with my fabulous pancake…except this morning I added a tablespoon of pumpkin into the mix and cut back the almond milk a bit. Wow, delicious!

But that wasn’t all, I actually ended up with a grand total of 4 pumpkin recipes (the pancake included). But I am not including that today, because I’ve already given you that recipe, here!

My house smelled like nutmeg, cinnamon and ginger for hours! It was heavenly to say the least. Now, I am just begging Mr. Fall to come knock on the door and actually stay awhile (I don’t want Mr. Winter to come at all).

1. Pumpkin Latte

This was just what I needed this morning. The perfect way to wake up, nothing beats the smell of pumpkin pie!

Ingredients: 

• Strong cup of coffee (I used vanilla flavored)
• 2 tsp pumpkin pie spice
• 1/4 cup pumpkin, canned
• 1 cup milk (I used almond milk)
• 1 tsp vanilla
• 1-2 tbsp maple syrup or agave

Directions: 

1. In a French press, I added canned pumpkin, spices and coffee grounds before adding in water to seep. After 2 minutes, press.
2. In a small blender, blend milk, vanilla, syrup until frothy… I count to 10.
3. Pour coffee in a mug, add milk on top.
4. Simple and cost effective!

These are sooooo good! Perfect for a snack or for a part of breakfast. I have to admit, I was pleasantly surprised how soft and light these came out.

Pour your latte and then dip this pretty little thing into it… just go all pumpkin out!

Ingredients: 

• 4 dates (pitted)
• 1/3 cup pumpkin, canned
• 3/4 cup oats
• 1/2 cup flour (I used rye, but wheat pastry flour would work too)
• 1 tbsp maple syrup (or agave)
• 1/2 tsp pumpkin spice
• 3/4 tsp baking powder
• 1/2 tsp vanilla
• 1/4 cup chopped walnuts
• 1/3 cup dark chocolate chips

Direction: 

1. Preheat oven to 350-degrees
2. In a food processor or blender, quickly blend/chop dates. Add in flour, oats, baking powder and do a quick pulse. The dates will still be chunky, that’s okay.
3. Add to a bowl, stir in the rest of the ingredients, except chocolate.
4. Spoon 2 tbsp servings onto a nonstick cookie sheet, I used my hands to shape them.
5. Cook for 11 minutes, until lightly browned.
6. Allow to cool.
7. Melt chocolate in a microwave safe bowl, in 25 second intervals. Stirring between. Once melted, dip the bottom of each cookie into the chocolate, set upside down. Place in fridge to allow chocolate to set.
8. Enjoy!

3. Pumpkin Pie Protein Shake

These are a staple for me during the fall. I love smoothies during the summer, but during the fall and winter I just don’t crave the fruitiness of pineapple and berries. So I turn to this guy! It’s a bit more filling than the typical shakes, make it perfect for breakfast, post workout or a sweet treat.

Ingredients: 

• 1 cup almond milk
• 1/3 cup pumpkin, canned
• 1/4 cup tofu (optional… or 1 scoop vanilla protein powder)
• 1/2 tsp vanilla
• 1/2 banana
• 2 tsp maple syrup (or agave)
• 1 tsp pumpkin pie spice
• 1/4 cup oats

Directions: 

1. Toss in a blender and blend until smooth.

I hope you enjoyed my pumpkin day! Now, I am off to drink some left over shakes and cookies

• What’s your favorite thing about cooler temperatures? 
• Are you a pumpkin latte person or are you patiently waiting for the peppermint mocha to come around?

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