When it comes to pumpkin season, I’m all in. As in, my top culinary priority during September and October is … PUMPKIN! Pumpkin muffins, pumpkin energy bites, pumpkin cookies, pumpkin oatmeal…you name it, it likely has pumpkin in it! Below are my top kid-approved, easy pumpkin recipes (that you will love too!).
Pumpkin nutrition:
The dietitian in me loves that pumpkin is so incredibly nutritious, packed with Vitamin A, Potassium, Fibre and much more. Pumpkin seeds are rich in iron, heart healthy fats, fibre and protein!
The best pumpkin for baking and cooking:
When it comes to pureed pumpkin for baking, I like to use canned pure pumpkin for all of my recipes because it’s SO easy, quick and economical. Make sure to choose “pure pumpkin puree” vs. pumpkin pie mix—there’s a big difference! If you’re using whole pumpkins, make sure to use smaller pie pumpkins, which have a nicer texture and sweeter flavour than the larger ones (that are better for jack-o-lanterns). Look for pumpkins with firm and smooth orange skin and that feel heavy for their size. Avoid pumpkins with cracks and bruises.
Cooking and baking with pumpkin:
Pumpkin is a perfect addition to so many dishes, and can replace squash in any recipe too (like my Acorn Squash Mac and Cheese recipe below!). To cook pumpkin, simply steam, boil, roast, microwave or even grill it. Once cooked, it can be mashed and added to baking, casseroles, smoothies, soups, chili and stews. Pumpkin adds amazing flavour, moisture and can act as a thickener too.
Any leftover pumpkin you can freeze by cooking until soft, removing the rind and mashing. Allow it to cool, then place in a sealed container in the freezer for up to 6 months.
I’ve rounded up some of my favourite pumpkin recipes for you to try with your family – all kid-approved, quick and easy! Enjoy!
If you’re looking for a snack-worthy Fall treat, I’ve got you! These delicious and nutritious pumpkin pie cookies are soft, fluffy and kid-approved!
Looking for a quick snack? These healthy pumpkin chocolate chip energy bites are a delicious and nutritious Halloween snack to make with your kids! Definitely dietitian- and kid-approved!
This delicious Flourless Banana Pumpkin loaf won’t last long in your house, so make a double batch!
These pumpkin spice waffles are sure to please any crowd! They come together for a quick and nutritious breakfast that kids love.
This pumpkin spice baked oatmeal dish is loaded with delicious Fall flavours, as well as nutrition. It’s rich in protein, fibre, vitamins and minerals and will keep your family satisfied all morning.
Your whole house will smell delicious when you bake these pumpkin spice muffins. Perfect for cozy fall days. They’re easy, delicious, fibre-rich and filling which makes both the mom and dietitian in me happy!
Even your Kraft-Dinner-loving kids will love this recipe! My original macaroni and cheese recipe calls for roasted acorn squash, but you can easily swap it out for none other than canned (or fresh) pumpkin.
Easy Pumpkin Recipes that Kids Love: Pumpkin Pie Cookies & More
If you’re looking for a snack-worthy Fall treat, I’ve got you! These delicious and nutritious pumpkin pie cookies are soft, fluffy and kid-approved!
Ingredients
- 1 1/4 cups flour (I use ½ white flour, ½ whole grain flour)
- 1 1/4 cups (120g) rolled old fashioned oats
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- ½ tsp ginger
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter or coconut oil
- 2/3 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pure pumpkin (canned)
Instructions
- Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper.
- In a mixing bowl whisk together flours, oats, spices, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter/coconut oil and brown sugar until combined. Mix in egg, vanilla extract and pumpkin and gently fold until just combined.
- Scoop dough out using a medium cookie scoop, or 2 Tbsp at a time, and drop onto prepared baking sheets spacing cookies 2-inches apart. Flatten them just slightly.
- Bake one sheet at a time in preheated oven until cookies are set, about 13-14 minutes.
- Allow to cool, and top with favourite cream cheese or vanilla icing prior to serving (or not!)
Notes
If you want to make these a bit more decadent, you can add a cream cheese icing on top after they’ve cooled. You’ll notice in the photos that the icing I put on is quite thin. All I did was take some icing sugar and mixed it with a bit of almond milk to make a paste!
If you’d like to make these into a vegan cookie, simply substitute a chia egg (1 tbsp ground chia + 2.5 tbsp water) for the egg and make sure to use coconut oil instead of butter. Enjoy!
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![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
![👇[AD] Dietitian-approved “snack lunches” that my kids love, in partnership with my friends at @naturesbakery 💜
Make sure to comment “snack lunch” and I’ll send you a free school-lunch cheat sheet 🙌🏻
Let’s be honest, the items kids get most excited about in their school lunches are the... snacks! So, why not build a meal-worthy “snack lunch” that your kids can be excited about opening and enjoying?
We do this often, and for good reason. It’s quick and easy for me (yay!), and my kids love helping pack them. Plus, these lunches can be just as nourishing as a “traditional” lunch. Bonus: the most often get eaten!
Here’s my “rule of 4” for building these lunches, ensuring they’re packed with the nutrients my kids need for the day:
1️⃣ Whole grains/starches
2️⃣ Protein-rich foods
3️⃣ Fruit
4️⃣ Veggies
As a dietitian Mom, I’m a huge fan of including @naturesbakery Fig Bars in my kids’ lunches. Not only do they always get eaten (aka my kids love them), but I love that they contain a simple ingredients list with whole grains and real fruit. They’re also plant-based, dairy-free and nut-free (making them perfect for school lunches!).
A typical “snack lunch” might look like this:
Charcuterie-Style
* Meats, cheese and crackers; for plant-based families, you could swap the meat and cheese with smoked tofu slices, tempeh strips or plant-based deli slices, plant-based cheeses, and hummus, roasted chickpeas or edamame.
* Cut up fruit
* Chia pudding
* A Nature’s Bakery Raspberry Fig Bar (plant-based, dairy-free, and nut-free!)
Mediterranean-focused:
* mini naan bread/pita
* Hummus
* mini caprese salad skewers
* Nature’s Bakery Blueberry Fig Bar
* Fruit
* Dried chickpeas
Fun Finger Foods:
* energy bites
* edamame beans
* Seed and banana roll-ups
* string cheese (or dairy-free alternative)
* Nature’s Bakery Raspberry Fig Bar
* Mini carrots
If you think your kids will love snack lunches, comment “snack lunch” below for a free school lunch cheat sheet ❤️
#Ad #Partner #NaturesBakery #SnackLunch #SchoolLunchIdeas #DietitianApproved #PlantBasedSnacks](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/458372728_522285503507501_4269903014098073865_nfull.webp)
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