#PumpkinWeek: Pumpkin Quinoa Oatmeal Bake

Pumpkin oatmeal meets quinoa in this hearty, healthy baked breakfast dish!

Pumpkin Quinoa Oatmeal Bake | thepajamachef.com #PumpkinWeek

Welcome back to#PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day on October 26th. This week, 17 food bloggers are sharing tons of yummy recipes, both sweet and savory. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board. Today I have a delicious breakfast to share with you. Baked oatmeal is one of my favorite breakfasts, and in the fall, this Pumpkin Pie Baked Oatmeal is one of my go-to choices. But you know me… I always want to try something new! And this something new is definitely a good thing! :)

Pumpkin Quinoa Oatmeal Bake | thepajamachef.com #PumpkinWeek

For awhile now, I’ve seen recipes using quinoa, barley, or farro as a pseudo-oatmeal. I’ve gotta admit though–while those recipes SOUND good, they also seem a little scary. Old breakfast habits die hard, I suppose. To ease my way into this breakfast madness, I decided to combine quinoa with oatmeal in a baked breakfast dish. I added tons of pumpkin pie spice and pumpkin puree to make this dish seasonally appropriate. It was such a hardship, let me tell you. Ha. Not at all!

Pumpkin Quinoa Oatmeal Bake | thepajamachef.com #PumpkinWeek

I should have known to always trust quinoa. And pumpkin. :) This breakfast was so great! I enjoyed it a few ways–warm with cinnamon as pictured above, warm in a bowl with some Greek yogurt and maple syrup, and warm in a bowl with almond milk and some maple syrup and dried fruit. The bake is also hearty enough to just be cut and served at room temperature. I think it could be excellent with some peanut butter or even pumpkin butter spread on top. Mmmm! I’ll have to make it again soon. I always get good serving ideas after everything’s all gone. :) Enjoy!

Pumpkin Quinoa Oatmeal Bake | thepajamachef.com #PumpkinWeek

two years ago: Chicken Enchiladas with Green Chile Sour Cream Sauce
three years ago: Apple Cinnamon Pancakes
four years ago: Oatmeal Scones

Pumpkin Quinoa Oatmeal Bake

  • Servings: 8
  • Time: 60 minutes
  • Print

adapted from my baked oatmeal


  • 1/2 cup quinoa, uncooked
  • 1/4 cup canola or vegetable oil
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 egg
  • 2 1/2 cups old-fashioned oats
  • 3/4 tablespoon baking powder
  • 1/2 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 1 1/4 cups almond milk + more for serving
  • Greek yogurt, for serving


In a small saucepan, cook 1/2 cup quinoa in 1 cup water according to package directions. Set aside to cool.

Preheat oven to 350 degrees and grease a 10 inch round casserole dish [a pie plate or square baking dish will work too, but cooking time may vary].

Meanwhile, whisk together oil, pumpkin, maple syrup, and egg. Fold in oats, baking powder, pumpkin pie spice. When quinoa has cooled down, add quinoa, vanilla, and milk, stirring to combine.

Spoon batter into prepared pan and smooth out if necessary. Bake for 30-35 minutes or until firm and golden brown.

Serve warm with almond milk or Greek yogurt, plus additional sweetener/dried fruits/nuts if desired.

Pumpkin Chocolate Chip Cookies | thepajamachef.com #PumpkinWeek

Check out all the #PumpkinWeek Bloggers and their recipes:

Pumpkin Pie Cream Cheese Truffles by Love and Confections

Pumpkin-Vanilla Bean Madeleines by Culinary Adventures with Camilla

White Chocolate Drizzled Pumpkin Scones by That Skinny Chick Can Bake

S’mores Pumpkin Pie by The Spiffy Cookie

Homemade Pumpkin Puree by Happy Food Healthy Life

Pumpkin Mole by Curious Cuisiniere

Drunken Pumpkin Seeds by Life Tastes Good

Pumpkin Roll by A Day in the Life on the Farm

Pumpkin Lasagna by My Catholic Kitchen

Cinnamon Pumpkin Bread by Making Miracles

Pumpkin Quinoa Oatmeal Bake by The Pajama Chef

Pumpkin Chocolate Swirl Pancakes by Dizzy Busy and Hungry

#PumpkinWeek: Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are the perfect fall cookie! They’re chewy and full of pumpkin and chocolate goodness! 

Pumpkin Chocolate Chip Cookies | thepajamachef.com #PumpkinWeek

This week I’m participating in a fun event–#PumpkinWeek, hosted by Terri of Love & Confections so we can celebrate all things pumpkin in anticipation of National Pumpkin Day on October 26th! During this week, 17 food bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board! I’ll be back a couple more times this week with more pumpkin deliciousness, but first let’s enjoy these cookies, okay?!

Pumpkin Chocolate Chip Cookies | thepajamachef.com #PumpkinWeek

I love cookies. I love pumpkin. But for the most part, I don’t like pumpkin cookies. See, cakey cookies aren’t my thing. I’m just not a fan. When you add lots of pumpkin puree to regular cookie dough, they get cakey. Superrrr cakey. When I saw that this recipe didn’t include other cake-inducing ingredients like eggs and butter, but used coconut oil instead, I was intrigued. And guess what? I loved ’em! Absolutely LOVED them. These cookies have the best chewy texture and pack a huge pumpkin [and pumpkin spice] punch. But that’s not all! To temper that spice, there aren’t just one, but TWO kinds of chocolate chips in there–dark and semi sweet in mini form. Yum!

Pumpkin Chocolate Chip Cookies | thepajamachef.com #PumpkinWeekThese cookies are so little and poppable that they are absolutely addictive! I can’t wait to make a second batch myself. :) Enjoy!

two years ago: Apple Peanut Butter Muffins
three years ago: Pumpkin Spice Mini Muffins
four years ago: Pumpkin Chicken Tacos

Pumpkin Chocolate Chip Cookies

  • Servings: 36 cookies
  • Time: 2 hours
  • Print

from Joyful Healthy Eats


  • 3/4 cup coconut oil
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree
  • 2 1/4 cup white whole wheat flour
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 5 ounces dark chocolate chips
  • 5 ounces mini chocolate chips


In a stand mixer, beat together coconut oil, brown sugar, and vanilla. Mix until smooth, then add pumpkin and mix again. Add flour, pumpkin pie spice, baking soda, and baking powder. Mix until combined, then fold in chocolate chips. Cover and refrigerate dough for 60 minutes.

Just before that time ends, preheat oven to 350 degrees. Roll dough into 1 tablespoon size balls, pressing down gently on the tops to form a mound.

Bake for 10-12 minutes, until light brown. Allow to cool for 10 minutes on the cookie sheet before removing to a cooling rack to cool completely. Store in an airtight container.

Check out all the #PumpkinWeek Bloggers and their recipes:

Pumpkin Loaf by Love and Confections

Lemongrass-Kissed Sankaya (Thai Pumpkin Custard) by Culinary Adventures with Camilla

Pumpkin Bars with Cream Cheese Frosting by That Skinny Chick Can Bake

Brown Butter Pumpkin Cupcakes with Biscoff Frosting by The Spiffy Cookie

Pumpkin Peach Smoothie by Happy Food Healthy Life

Egg and Pumpkin Breakfast Cups by Curious Cuisiniere

Witches Eye Glass Chocolate Pumpkin Cupcakes by Lady Behind The Curtain

Easy Homemade Pumpkin Puree by Life Tastes Good

Pumpkin Orange Soup by The Not So Cheesy Kitchen

Macaroni with Kale and Creamy Pumpkin Sauce by A Day in the Life on the Farm

Roasted Pumpkin and Chickpea Samosas by A Kitchen Hoor’s Adventures

Slow Cooker Pumpkin Butter by My Catholic Kitchen

Pumpkin Scones by Making Miracles

Chewy Pumpkin Chocolate Chip Cookies by The Pajama Chef

Pumpkin Spice Overnight Oatmeal by Dizzy Busy and Hungry

Pumpkin Bagels

With these pumpkin bagels, it’s like you’re eating pumpkin pie for breakfast! 

Pumpkin Bagels | thepajamachef.com Ever since I made bagels earlier this year I’ve been obsessed with the idea of making as many different kinds of bagels as I can. Problem is… I always come back to the same old recipe because it’s tried and true and so freaking delicious! I’ve seriously made plain bagels more times than I can count. But now… NOW I have the perfect bagel for fall: PUMPKIN bagels. Betcha didn’t see that one coming, did you? :) Just kidding, it’s pretty obvious. Not only do these bagels taste absolutely incredible, but on the day you make them you won’t be able to think about anything else besides pumpkin spice goodness because your house will smell like fall just walked in to stay. Oh goodness, they’re divine!!

Pumpkin Bagels | thepajamachef.com

I know it may sound a bit crazy [and conceited] to say that these are the best bagels that I’ve ever had, but I really think it might be true. My bagel litmus test is whether or not I can eat them plain, untoasted, naked. Normally I’m very particular about how I eat bagels. They need to be toasted and covered with butter or cream cheese. For good bagels I can tolerate them at room temperature with cream cheese, but that’s rare. This all stems back to college cross country and track, when often the only thing available to eat during long days of meets and traveling was bagels, bagels, and more bagels, with some broken pretzels, brown spotted bananas, bruised apples, and smooshed bread thrown in there for good measure. All this food was stored in a huge plastic tote that was utterly nasty inside. For topping the bagels we had giant jars of peanut butter with broken plastic knives for spreading, along with a cooler full of Sam’s Club sized sliced deli meat. So hygienic, I know. And appetizing, yes? <sarcasm> But when you’re hungry, you do what you gotta do! After four years of this every. single. Saturday, I became a littttle tired of cold bagels. And bagels with peanut butter? Absolutely no way. It’s been seven [yikes] years since these days and still, the thought of sandwiches without condiments or peanut butter bagels churns my stomach a little. But these bagels… there’s something different about them! Something incredible, because the passed the test! When I was down to the last one, on a whim I threw it in a sandwich bag and tossed it in my lunchbox. Around 10:30 am I found a really great snack. :) Woohoo!

Pumpkin Bagels | thepajamachef.comThese bagels taste like pumpkin pie, seriously. They’re sweet but not too sweet, have so much pumpkin spice that it’s a little ridiculous, AND they have the best crunchy sugar-spice topping. I didn’t do a great job chopping the pepitas on top but you definitely should so they spread out a little more evenly. They’re so good, and so easy! Hope you make them this weekend!

one year ago: Funfetti Cookies
two years ago: Apple Peanut Butter Oatmeal Cookies
three years ago: Pumpkin Brownies
four years ago: Crispy Crunchy Chocolate Chip Cookies

Pumpkin Bagels

  • Servings: 8
  • Time: 2 1/2 hours
  • Print

from Taste of Home


for bagels

  • 2/3 cup warm water
  • 1 package [1/4 ounce… 2 1/4 teaspoons] active dry yeast
  • 1/3 cup packed brown sugar
  • 3 cups bread flour
  • 1 teaspoon salt
  • 1 tablespoon + 1 teaspoon pumpkin pie spice
  • 1/2 cup canned pumpkin

for topping

  • 2 tablespoons brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon pepitas, chopped
  • 1 tablespoon butter, melted


In a small bowl, combine water, yeast, and brown sugar. I don’t have an exact temperature for you, just that it should be like bathwater–warm enough you can comfortably put your fingers in but not too hot. Stir and let rest for 5 minutes. At the end of this time, water should be somewhat bubbly.

In a large bowl, stir together flour, salt, and pumpkin pie spice. Pour yeast mixture into the flour, then add pumpkin and stir together with a fork until a shaggy dough is formed. At this point, you can knead by hand on a flour-dusted countertop for about 10 minutes, until smooth and elastic OR you can place in a stand mixer and knead with a dough hook until smooth and elastic, about 6-7 minutes. I recommend the second option if possible because the pumpkin makes the dough sticky.

Place dough in a well-oiled bowl and turn once to coat. Cover with a damp towel and let rise in a warm place for an hour.

After an hour, punch dough down and let rest for 10 minutes. Then divide dough into eight pieces [if you are obsessive and weigh them like me, mine were approximately 120 grams each]. Shape into a ball and with a flour-covered finger, punch a hole through the center [there’s a lot of punching in bagel making, obviously]. The hole should be about 1 inch in diameter. Place on a baking sheet lined with parchment paper or a Silpat, and cover with a damp towel. Let rest for 10 minutes.

During this time, preheat oven to 400 degrees and bring a large pot of water to a boil. When water is boiling, place bagels in boiling water, two or three at a time. Poach for 2 minutes per side, then remove to baking sheet with a slotted spoon to drain excess water.

Prepare topping by combining brown sugar, pumpkin pie spice, pepitas, and melted butter in a small bowl. Divide between bagels, pressing down gently so it sticks.

Bake for 15-20 minutes or until golden brown. Broil for 1-2 minutes at the end if desired for extra texture/chewiness [I skipped this step].

Store in an airtight container after cooling completely.

linked up with: Weekend Potluck

Homemade Pumpkin Spice Coffee Creamer

Homemade Pumpkin Spice Coffee Creamer is a must for fall coffee drinking!

Homemade Pumpkin Spice Coffee Creamer | thepajamachef.com

I love Pumpkin Spice Lattes from Starbucks like none other. I know, I know. They don’t contain pumpkin. I DON’T WANNA HEAR IT! They are delicious, and the lack of pumpkin isn’t my biggest gripe with them. But my biggest gripe with them is that they are so freaking expensive. Seriously, paying $5 for a grande isn’t something I do very often. So, I have a few of them every season, say that’s that, and go the DIY route to save some cash monies. I’ve made pumpkin spice lattes at home before with homemade syrup, but this method is MUCH easier for your pumpkin spice coffee fix. And bonus? It doesn’t have any weird ingredients–just your usual milk/cream or half and half, plus pumpkin, maple syrup, and spices. Easy easy!

Homemade Pumpkin Spice Coffee Creamer | thepajamachef.com

Basically you just mix everything up on the stovetop and let it simmer away for a bit, then strain, chill, and enjoy! If you’re into pumpkin yogurt, you can stir the leftover pumpkin puree/spice mixture into some plain yogurt. Heavenly! I’ve made this in years past but this is my first go-round this year, and I just discovered the yogurt trick. It’s nice!

Homemade Pumpkin Spice Coffee Creamer | thepajamachef.com

Normally, when I use flavored creamers I just like them with plain coffee. But we’ve recently discovered that this creamer with Apple Crisp Coffee from Paramount Coffee is incredible! [No affiliation, we just buy and love their coffee! It’s available online and sometimes TJ Maxx.] And why wouldn’t it be? Apple and pumpkin are the flavors of fall, right? I think this creamer would be tasty with almost any seasonal spiced coffee, or even with hot chocolate or chai. Mmm, the possibilities! Enjoy!

Homemade Pumpkin Spice Coffee Creamer | thepajamachef.com

one year ago: Cream of Broccoli Soup with Cheese
two years ago: No Bake Tropical Energy Bites
three years ago: Pumpkin, Sausage, and Spinach Lasagna
four years ago: Southwestern Pepperjack Baked Penne

Homemade Pumpkin Spice Coffee Creamer

  • Servings: 2 cups/16 ounces
  • Time: 30 minutes
  • Print

from Next to Heaven


  • 1 cup whole milk*
  • 1 cup heavy cream*
  • 3 tablespoons pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 4 tablespoons maple syrup
  • 1 cinnamon stick, optional
  • a few whole cloves, optional
  • 1 teaspoon vanilla extract


Whisk milk, cream, pumpkin, pumpkin pie spice, and maple syrup together in a saucepan. Add the cinnamon stick and cloves, if using. Set over medium heat. Reduce heat to low when it gets steamy, then let it simmer for 15 minutes. Remove from heat and stir in the vanilla. Use a fine sieve or a coffee filter set over a colander to strain out the cinnamon stick, cloves, and pumpkin puree/spices. Don’t skip this step! I usually strain everything in my sieve into a measuring cup, then pour the mixture into a jar or pitcher for storing in the fridge.

*I have also made this using all half and half, and while it might not be traditional “creamer” it is still really good! Use what you prefer. :)



#10DaysofTailgate: Vegetarian Pumpkin Chili

A chunky vegetarian chili loaded up with beans, veggies, and pumpkin for some velvety smooth sauce. This soup makes a ton and tastes better the second day!

Vegetarian Pumpkin Chili | thepajamachef.com #10DaysofTailgate

TEAR! This is my last recipe for #10DaysofTailgate. Don’t forget to enter the giveaway… there are lots of great prizes, including one from Bob’s Red Mill. You’re probably pretty familiar with Bob already, but you can check ’em out on Twitter, Facebook, Pinterest, and Instagram too. :) They sent me a bag of their 13 Bean Soup Mix and boy! was it good. Thanks, Bob! It had some of my favorite beans–black beans, lentils, pinto beans–along with some fun additions like black eyed peas and lima beans.

#10DaysofTailgate Sponsors

I have a few things to admit with this recipe, guys. First, I didn’t really make it vegetarian–I used chicken broth. Oops! But you can use vegetable broth if you want… I just wanted to call it a vegetarian chili. Second, it’s not nearly as pumpkiny as I would have liked. But that’s okay–the pumpkin adds a velvety smoothness to the saucy part of the chili… that may not actually be traditional chili because it has wild rice in it. Yum. But I wanted to call it a pumpkin chili so I did. Third, it’s addictive and may cause even non-bean lovers to swoon with delight because it’s chunky, tomato-y, pumpkin-y, and delicious!

Vegetarian Pumpkin Chili | thepajamachef.com #10DaysofTailgate

Is that okay with you? Good! Go grab half the contents of your pantry, fridge, and spice cabinet and make this chili NOW. You’ll be so glad you did! It’s extra delicious with lots of melty cheese on top. Thanks, Camilla, for hosting #10DaysofTailgate! Hope y’all have enjoyed it as much as I have!

Vegetarian Pumpkin Chili | thepajamachef.com #10DaysofTailgate

four years ago: Chunky Crock Pot Applesauce

Vegetarian Pumpkin Chili

  • Servings: 12
  • Time: 3 hours + overnight soak
  • Print


  • 2 cups 13 bean soup mix
  • 1 – 15 ounce can pumpkin puree
  • 2 cups vegetable or chicken broth
  • 6 cups water
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 2 carrots, thinly sliced
  • 2 – 14.5 ounce cans diced tomatoes in tomato juice, undrained
  • 1 – 8 ounce can tomato sauce, no salt added
  • 5 teaspoons chili powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoon paprika
  • pinch cinnamon
  • freshly ground black pepper, to taste
  • 1 cup wild rice, uncooked
  • cheese, for topping


The night before you wish to cook, wash and sort beans to remove any small pebbles. Soak in a large bowl full of cold water. When ready to cook, drain and rinse beans.

Add all ingredients except rice and cheese to pot. Bring to a boil and reduce to a simmer, then cook uncovered for 90 minutes. After that time, add wild rice to the pot and let simmer until beans and rice are soft.

Serve with cheese on top!

Here’s what the rest of the crew brought to the table…

BBQ Sausage & Cheese Plate by The Spiffy Cookie
Vegified Hot “Wings” by Curious Cuisiniere
Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections
Smoky Karma Stovetop Beans by Culinary Adventures with Camilla

Chile con Queso by Sew You Think You Can Cook

Kicking Karma Veggie Fajita Pizza by A Kitchen Hoor’s Adventures
Not Ketchup Cherry Chipotle Steak Tacos by Making Miracles
BBQ Chickpea Sliders with Apple Slaw by Debbi Does Dinner Healthy
Vegetarian Pumpkin Chili by The Pajama Chef
Beef Kabobs by A Day in the Life on the Farm

Disclosure: I received a complementary bag of 13 Bean Soup Mix from Bob’s Red Mill as part of my participation in #10DaysofTailgate. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.