While you can make your own pumpkin purée, most of us turn to the canned variety at least a few times during this season. It seems that inevitably there's always a little left over. Here are some ideas for using up that last half cup, or less, of pumpkin purée.
That leftover half-cup of pumpkin purée can be used to whip up a batch of pumpkin spice lattes that rival your local coffee shop's version. Bonus: The slow cooker does all the work for you.
Pumpkin purée adds an autumnal twist to these classic oatmeal chocolate chip cookies.
This maple-sweetened granola is too good to serve only for Halloween. Pumpkin purée helps the oats clump while they bake to achieve plenty of crunchy clusters.
If you have just a half-cup of pumpkin purée left, you can make yourself a glass of this sweet smoothie that tastes like dessert but is totally acceptable for breakfast.
This seasonal take on the favorite no-cook treats has just a touch of an orange hue, thanks to the pumpkin purée, and is full of warm spices like cinnamon and nutmeg.
What makes these baked oatmeal cups so awesome is that they are infinitely adaptable. Use the leftover pumpkin purée to make a batch now and then the next time you make them, try using applesauce or a mashed banana instead.
Snickerdoodles are definitely underdogs by cookie standards, which is exactly why they are so wonderful. Their cinnamon-y goodness is understated yet always so comforting — this pumpkin version is no different.
A bit of leftover pumpkin purée is the perfect excuse to make this dessert for one. It's got all the goodness traditional pumpkin pie has, but it's sized down and made in the microwave.
Another recipe that's too good (and too cute) to only save for Halloween, these soft cookies are filled with sweet chocolate frosting. Feel free to skip the jack-o'-lantern faces to make them appropriate beyond the holiday.
What makes these walnut-studded, pumpkin sour cream cookies extra special is the brown butter frosting that's slathered over each one.