What better way to enjoy the crisp, cool days of autumn than with these harvest treats. Disney just released these top pumpkin recipes from their archives. Cook up some magic today!

PUMPKIN PANCAKES — Start your day with a plate of mouthwatering Pumpkin Pancakes drenched in butter and pure maple syrup

  • Ingredients:
    • 1 cup whole milk
    • 1 egg
    • 2 tablespoons butter, melted
    • 1/3 cup canned pumpkin
    • 1 teaspoon vanilla extract
    • 1 1/4 cups all-purpose flour
    • 2 tablespoons sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 1/8 teaspoon ground cloves
  • Directions:
    1. Combine milk, egg, melted butter, pumpkin, and vanilla extract in small bowl. Set aside.
    2. Whisk flour, sugar, baking powder, cinnamon, ginger, nutmeg, salt, and cloves in medium bowl. Fold wet ingredients into flour mixture.
    3. Heat lightly-oiled large skillet or griddle over medium heat until hot. Add 1/4 cup scoops of pancake batter onto griddle. Cook for 3 minutes on each side or until golden brown.

PUMPKIN SOUP — Described as a warm hug in a bowl, this rich and tasty Pumpkin Soup is sure to please everyone.

  • Ingredients:
    • 2 tablespoons olive oil
    • 1 small white onion, diced
    • 1 cup diced butternut squash (skin and seeds removed)
    • 3 cups canned pumpkin (approximately 1 ½ 15-ounce cans)
    • 1 tablespoon honey or light agave syrup
    • 2 cups water
    • ¼ cup apple juice concentrate
    • 2 teaspoons vegetable bouillon
    • ½ teaspoon curry powder
    • 1 teaspoon coarse salt
    • ½ teaspoon white pepper
    • ½ teaspoon cinnamon
    • 1 cup coconut milk
    • 6 tablespoons pepitas (pumpkin seeds), roasted and salted (for garnish)
  • Directions:
    1. Heat olive oil in large pot over medium high heat. Add onion and butternut squash and sauté for 8 to 10 minutes or until tender.
    2. Add remaining ingredients. Stir to combine and bring just to a boil.
    3. Reduce to medium low heat. Simmer for 30-45 minutes until completely cooked and tender. Stir occasionally.
    4. Blend with immersion blender until smooth or transfer soup to blender and purée until smooth.
    5. Evenly divide soup into 6 bowls and top each bowl with 1 tablespoon of pepitas.

PUMPKIN BARS — Featuring this season’s favorite flavor, these Pumpkin Bars are a delicious treat for a chilly autumn day

  • Crust:
    • 1 3/4 cups graham cracker crumbs (about 1/2 of a 14-ounce box)
    • 6 tablespoons butter, melted
    • 1/4 cup brown sugar
  • Pumpkin Filling:
    • 2 large eggs
    • 1 15-ounce can pumpkin purée
    • 1 12-ounce can evaporated milk
    • 3/4 cup sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground clove
    • 1/4 teaspoon salt
  • For Crust:
    1. Preheat oven to 375˚F. Spray 9 inch x 13 inch bottom and sides of baking dish with cooking spray. Line bottom of sprayed baking dish with parchment paper that comes up 1 to 2 inches on 2 sides – so you can easily lift out Pumpkin Bars once cooled. Lightly spray parchment paper with cooking spray.
    2. Pulse graham crackers in blender until finely chopped crumbs.
    3. Mix together graham cracker crumbs, melted butter, and brown sugar in medium bowl until completely combined.
    4. Firmly press crust mixture evenly onto bottom of baking dish
    5. Bake 10 minutes. Let cool at least 30 minutes.
  • For Pumpkin Filling:
    1. Preheat oven to 375˚F.
    2. Whisk eggs, pumpkin purée, and evaporated milk together in large bowl.
    3. Mix remaining dry ingredients together in small bowl, making sure to break up any lumps in the spices.
    4. Add dry sugar mixture to pumpkin mixture and whisk to combine.
    5. Pour filling into baked graham cracker crust, tilting the pan slightly to evenly distribute over the crust
    6. Bake 30 to 40 minutes or until filling is set when you gently shake the pan.
    7. Cool completely in refrigerator. Once cooled, carefully lift Pumpkin Bars out of baking dish using exposed parchment paper and place on large cutting board. Cut into bars.