Butternut Squash Cinnamon Streusel Pancakes

When I saw this recipe on foodgawker I knew I had to try it! I changed around a few things. It was DELICIOUS!

For the cinnamon streusel:

1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks

To make the pancakes:
1-1/4 cup all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup pureed butternut squash (can also use pumpkin)
1 large egg
2 tablespoons apple sauce
1 teaspoon vanilla extract

First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside. Add in milk, egg, butternut squash, apple sauce, and vanilla extract. Mix until well combined.

Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 1-2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown.

Serve pancakes with syrup.

Overnight Pumpkin Banana Cold Oatmeal

1/2 cup Country Choice Multigrain Hot Cereal
1 Dannon Light & Fit Vanilla Yogurt

1 banana, mashed
1 cup pumpkin
2 tablespoons PB2
1/4 tsp cinnamon

1/8 tsp nutmeg

Combine above ingredients in a cereal bowl. Refrigerate overnight. Eat cold in the morning.

Makes 1 serving = 6 points plus

Pumpkin Ginger Cookies

1/2 cup butter, at room temperature
1 3/4 cups granulated sugar, plus 1/2 cup more for coating
2 large eggs
1 can pumpkin
1/2 cup molasses
1 tablespoon balsamic vinegar
1 teaspoon pure vanilla extract
4 1/4 cups all-purpose flour
1 tablespoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon cardamom
1/2 teaspoon freshly ground black pepper
1/3 cup crystallized ginger, finely chopped

Cream the butter and 1 3/4 cups sugar in a large bowl with an electric mixer on high speed.

Lower to medium and add the eggs, pumpkin, molasses, vinegar, and vanilla.

Sift together the flour, baking soda, ground ginger, cinnamon, cloves, cardamom, and pepper. With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated.

Fold in the crystallized ginger.

Chill dough overnight.

Preheat oven to 375. Using a cookie scoop form dough into balls. Roll in the remaining sugar. Place on a parchment lined cookie sheet, press down the dough gently, and leave the dough 2 inches apart.

Bake 12-14 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Overnight Butternut Squash & Pumpkie Pie Oatmeal

1/4 cup steel cut oatmeal
1 cup butternut squash puree

1/4 cup pumpkin butter

1 cup water

1/2 oz Bosky Acres Cranberry Cinnamon Goat Cheese

Combine oatmeal, squash, pumpkin butter, & water in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours. Stir in goat cheese right before eating.

Makes 1 serving = 4 points

Lighter Pumpkin Pancakes for 1

1/2 cup Fiber 1 Pancake Mix

1/2 cup Unsweetened Vanilla Almond Breeze

1 tbsp pumpkin butter

1/2 tsp pumpkin pie spice

Combine above ingredients. Cook as directed on Fiber 1 Pancake Mix box.

Top with 1/4 cup Sugar Free Hungry Jack Syrup.

Makes 1 serving = 3 points

Butterscotch Pumpkin Cake

Recipe from Amy Fiorella

1 2/3 cups (11 oz pkg) butterscotch flavored morsels - divided
2 cups all purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup pumpkin
1/2 cup applesauce (I used pear sauce)
3 large eggs (I used 3/4 cup Egg Beaters)
1 teaspoon vanilla extract

Preheat Oven to 350. Spray a Bundt pan with cooking spray (I used a mini bundt pan and a mini pumpkins pan)

Microwave 1 cup morsels in small, uncovered, microwave safe bowl on medium-high (70%) power for 1 minute, Stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until melted. Cool to room temperature.

Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in a medium bowl.

Stir together melted morsels, pumpkin, applesauce, eggs and vanilla extract in a large bowl with a wire whisk. Stir in flour mixture,

Spoon batter into prepared Bundt pan.

Bake 40-50 minutes or until wooden toothpick comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. (Mini pans took about 25-30 minutes)

Serve with butterscotch sauce.

For Butterscotch Sauce :Heat 1/3 cup evaporated milk in medium heavy duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels and stir until smooth.

Return to heat - stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.

Pumpkin Pancakes with Cinnamon Brown Butter Syrup

Adapted from Taste of Home October/November 2010
1/2 cup butter, cubed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans, toasted
1-1/2 cups all-purpose flour
2 tablespoons packed Splenda blend brown sugar
2 teaspoons baking powder
1 teaspoon salt
½ cup Egg Beaters
1-1/3 cups fat free milk
1 cup pureed pumpkin
1/2 cup cinnamon goat cheese

In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in pecans.

In a small bowl, combine the flour, Splenda blend brown sugar, baking powder and salt. In another bowl, whisk the Egg Beaters, milk, pumpkin and goat cheese. Stir into dry ingredients just until moistened.

Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with brown butter.

Pumpkin Oatmeal

1/3 cup multigrain oatmeal
1 cup pureed pumpkin
1/3 cup unsweetened almond milk
1/4 tsp nutmeg
1/2 tsp cinnamon

Combine above ingredients in a small saucepan. Heat 8-10 minutes over medium-high heat; stirring occasionally.

Makes 1 serving = 3 points

Roasted & Pureed Pumpkin

There is no pumpkin shortage here! I can't find canned pumpkin in the store. I bought a huge pie pumpkin at the farmers market for $8. This is definitely more economical than buying cans. I am going to divide it up and freeze some after I make some pumpkin dishes today.

1 pie pumpkin, cut in half seeds & pulp scraped out

Preheat oven to 400.

Place 1/2 of pumpkin cut side down on a foil lined jelly roll pan.

Bake 60 minutes or until a fork or knife easily pierces the pumpkin. (This will vary based on the size of your pumpkin.)

Peel the skin off the pumpkin.

Puree in the food processor in batches.

Repeat with second half of the pumpkin. (My pumpkin wouldn't fit in the oven all at once.)

Pumpkin Cupcake Cones

1 box cake mix (I used funfetti)
1 cup canned pumpkin
3/4 cup All Whites
1/2 cup water
1 tablespoon butterscotch flavoring
1/2 teaspoon cinnamon
1 box flat bottomed ice cream cones

Preheat oven to 350.

Combine cake mix, pumpkin, All Whites, water, butterscotch, and cinnamon in a mixing bowl until well combined.

Place ice cream cones in muffin tin. Fill ice cream cones with batter about 1/2 full. (1/3 cup is a serving of batter. I made two cupcake cones out of each 1/3 cup.)

Bake for 25-30 minutes.

Cool completely. Decorate if desired.

1 cupcake cone no icing = 2.15 points

No Sugar Added Pumpkin Butter

1 (15oz) can pumpkin

1/2 cup water

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

Stir together above ingredients in a small slow cooker. Cook on low 7-8 hours, stirring occasionally. Remove lid for last hour of cooking time to allow the pumpkin butter to thicken up a little more.

Makes 1 small jar

Pumpkin Butterscotch Cupcakes

1 box yellow cake mix
1 can pumpkin

1/4 cup butterscotch flavoring

1/2 cup All Whites (2 eggs)

Preheat oven to 350.

Combine ingredients in a mixing bowl. Line a cupcake pan with liners or spray pan with cooking spray. Using an ice cream scoop fill liners with one scoop of batter.

Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

This made 7 regular cupcakes and 4 double size cupcakes. 1 scoop of batter = 2.9 points

Slow Cooker Pumpkin Fig Steel Cut Oatmeal

1/4 cup steel cut oatmeal

1 cup water
1/2 cup unsweetened vanilla almond milk

1 cup canned pumpkin

1/4 cup dried black mission figs, chopped

1/2 tsp pumpkin pie spice.

Combine above ingredients in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours.

Makes 1 serving: 4 points

Pumpkin Oatmeal Scotchies

Adapted from Nestle Butterscotch Chips Bag


1-1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup butter, softened
1/2 cup canned pumpkin
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 tbsp flax seed
3 tbsp water
1 tsp vanilla extract
1/2 bag butterscotch chips
3 cups oatmeal (I used a combination or original and cinnamon roll instant packets. I didn't have any old fashioned oats.)


Preheat oven to 375. Line cookie sheets with parchment paper.


Combine flour, baking soda, and cinnamon in a bowl; set aside.


In a mixer bowl combine butter, pumpkin, sugar, brown sugar, egg, flax seed, water, and vanilla extract. Slowly add in flour mixture.


Fold in butterscotch chips and oatmeal.


Spoon onto cookie sheets.


Bake 9-12 minutes.


Makes 50 cookies: 2.03 points per cookie


Notes: You can make this lighter using Splenda, Splenda Blend Brown Sugar, and All Whites. These were a treat for the kids. I just calculated it out of curiosity.

Overnight Cold Pumpkin Oatmeal

Inspired by Tribute to Oatmeal

1/2 cup Country Choice Multigrain Hot Cereal
1 yo crunch cheesecake yogurt

1/2 cup pumpkin

1/2 cup Blue Diamond Unsweetened Vanilla Almond Milk

1 tbsp Sunsweet Antioxidant Blend

few shakes of pumpkin pie spice

Combine above ingredients in a cereal bowl. Refridgerate overnight. Eat cold in the morning.

Makes 1 serving: 4.5 points

Butterscotch Pumpkin Pie

Adapted from DWLZ1 reduced fat Keebler graham cracker crust
1 small package fat free/sugar free butterscotch pudding
1 cup unsweetened vanilla almond milk (I like Blue Diamond)
1 cup pumpkin
1 tsp cinnamon
1/2 tsp nutmeg

Whisk together pudding and milk in a bowl. Stir in pumpkin cinnamon and nutmeg.

Spread evenly in pie crust.

Chill two hours.

Whole pie: 23 points
1/4 pie: 5.75 points
1/6 pie: 3.83 points
1/8 pie: 2.88 points

Pumpkin Pecan Pie Balls

Original Recipe

15oz can pure pumpkin
1 1/2 cups sugar
7oz bag sweetened coconut
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp vanilla extract
1 cup chopped pecans


In a medium saucepan, combine the pumpkin, sugar, coconut, cinnamon, nutmeg, and cloves. On medium heat, cook and mix together and allow sugar to dissolve.


Continue cooking and stirring until mixture forms into a ball, about 15-20 minutes. Have patience, it will eventually turn into a ball once the liquid evaporates.


Remove mixture from heat and add in vanilla.


Transfer to a heat safe bowl and cover mixture with plastic wrap so a skin does not form. Chill in refrigerator until cool.

Using a cookie scoop that is about a TBSP size, scoop up balls and roll in the palm of your hands. Roll balls in the chopped pecan, coating all sides.


Put back in fridge to let set.

Pumpkin Apple Muffins

2 1/2 cups all-purpose flour
1 cup sugar
1 cup brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 cup applesauce
2 apples (peeled, cored, and chopped)

Preheat oven to 350. Spray a muffin pan with cooking spray

Combine flour, sugars, pumpkin pie spice, baking soda, and salt in a bowl. Set aside.

Combine eggs, pumpkin, applesauce, and apples. Slowly add in flour mixture. Mix until well combined.

Spoon evenly into muffin pan.

Bake 35 minutes or until a toothpick inserted in the middle comes out clean.

Butterscotch Pumpkin Cookies

1/2 cup butter, softened
1/2 cup sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup canned pumpkin puree
1-1/2 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon pumpkin pie spice
1 cup butterscotch chips

Preheat oven to 350.

Line a cookie sheet with parchment paper.

Combine butter, sugar, and brown sugar. Beat until smooth. Add in egg, vanilla, and pumpkin. Mix until well combined.

Combine flour, baking soda, and pumpkin pie spice in a small bowl. Slowly add to pumpkin mixture.

Stir in butterscotch chips.

Spoon cookies on prepared cookie sheets.

Bake 15 minutes.

Pumpkin Cake

2 cups white sugar
1/2 cups vegetable oil
3/4 cup applesauce
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon

Preheat oven to 350 degrees F . Spray a 9 x 13 pan with cooking spray.

Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl combine sugar, oil, and applesauce. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture.

Spread batter into prepared pan.

Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.