Ingredients:
Chili
2 cloves garlic 
1 yellow onion 
2 Tbsp olive oil 
1 lb. ground beef or ground turkey
1 15oz. can kidney beans, drained 
1 15oz. can black beans, drained 
1 15oz. can petite diced tomatoes 
1 15oz. can pumpkin purée 
1/2 6oz. can tomato paste (5 Tbsp) 
2 cups water

Chili Seasoning
1 Tbsp chili powder 
1/2 tsp smoked paprika 
1 tsp ground cumin 
1/4 tsp garlic powder 
1/2 tsp onion powder 
1/4 tsp freshly cracked black pepper 
1 tsp salt 
OR you could use a packet of chili seasoning
​
Directions:
Mince the garlic and dice the onion. Add the garlic, onion, and olive oil to a large pot. Sauté the onion and garlic over medium heat until the onions are tender (about 5 minutes).

Add the ground beef and continue to cook until the beef is browned and cooked through.

Add the kidney beans (drained), black beans (drained), diced tomatoes (with juices), puréed pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt to the pot. Stir to combine.

Place a lid on top of the pot and allow the chili to come up to a simmer, stirring occasionally. Allow the chili to simmer for 30 minutes.

After simmering for 30 minutes, give the chili a taste and add salt if needed. Serve hot with your favorite toppings (sour cream, cheese, green onion, corn chips, etc.)

Source: https://www.budgetbytes.com/easy-pumpkin-chili/​

Ingredients: 
For the Spiced Sugar
1/4 cup (50 g) granulated white sugar
1/2 tsp pumpkin pie spice

For the Pumpkin Cookies
3/4 cup (168 g) unsalted butter, softened
1 cup (220 g) light brown sugar, packed
2 egg yolks, at room temperature
2 tsp vanilla
1/2 cup (122 g) canned pumpkin puree
1 3/4 cups (219 g) all purpose flour, spooned and leveled
1 Tbsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Directions:
For the Spiced Sugar

• In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.
  1/4 cup (50 g) granulated white sugar,1/2 tsp pumpkin pie spice

For the Pumpkin Cookies

• Preheat oven to 350 degrees and line two baking sheets with parchment paper.
• Start by drying your pumpkin. (This step is not optional. The cookies will not bake properly if you skip this step.)Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times.The pumpkin should be dry enough that it goes from being 1/2 cup dried down to just about a 1/4 cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough.(Like stated above, try to use Libby's canned pumpkin as almost all cans of it have the same consistency and are not too wet.)Then set aside.
  1/2 cup (122 g) canned pumpkin puree
• In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
  1 3/4 cups (219 g) all purpose flour, spooned and leveled,1 tbsp pumpkin pie spice,1/2 tsp baking soda,1/2 tsp baking powder,1/2 tsp salt
• In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.
  3/4 cup (168 g) unsalted butter, softened,1 cup (220 g) light brown sugar, packed
• Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.
  2 egg yolks, at room temperature,2 tsp vanilla
• Add in the pumpkin and mix on medium-low speed to combine.
• Add in the dry ingredients and mix on low speed just until combined.
• Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar.(If the dough is too "sticky" chill it in the fridge for 10 minutes, then proceed.)
• Place the cookie dough balls at least 2 inches apart on the baking sheets. (I usually bake 6 at a time.)
• Bake the cookies for 12-14 minutes. (12 minutes for really chewy centers, 14 minutes for a slightly crispier cookie). When the cookies are done baking the centers will be puffy. As they cool the centers will fall and the cookie will get "wrinkly".
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling. They are best enjoyed when they have cooled for at least 15 minutes!

Source: https://inbloombakery.com/chewy-pumpkin-cookies/

Ingredients:
2 cups all-purpose flour, spooned into measuring cup and leveled-off
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1½ sticks (¾ cup) unsalted butter, softened
2 cups sugar
2 large eggs
1 (15-oz) can 100% pure pumpkin 

Directions:

1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
4. Add the flour mixture and mix on low speed until combined.
5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
6. Fresh out of the oven, the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
7. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Source: ​https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html#tabrecipe

Ingredients
1 cup pumpkin puree
1 15 oz. can black beans, rinsed and drained
¼ cup chopped fresh cilantro
1 teaspoon mild chili powder
1 teaspoon ground cumin
1 teaspoon fine sea salt
1 teaspoon smoked paprika
¼ teaspoon ground cayenne optional
8 8-9″ flour tortillas
2 tablespoons unsalted butter
8 ounces white cheddar cheese shredded
guacamole, salsa, and cilantro for serving

Directions

• Add the pumpkin and black beans to large bowl. Stir well. Next, stir in the cilantro, chili powder, cumin, salt, paprika, and cayenne, if using. Divide the filling into 4 portions.
• Lay 4 tortillas on a flat surface. Top each with a portion of the filling and spread to cover the tortilla. Top each with ¼ of the shredded cheese. Place the remaining tortillas over the filling to make 4 quesadillas.
• For each quesadilla, melt a ½ tablespoon of butter in a large skillet over medium-high heat. Add the quesadilla and cook for 3 to 4 minutes on each side, until the tortilla is golden brown and the filling is warm.
• Cut and serve alongside guacamole, salsa, and cilantro for toppings.
  
  

Source: https://www.lucismorsels.com/pumpkin-quesadillas/​

INGREDIENTS
1 sm. Red onion, chopped
1 sm. White onion, chopped
1/2 c. Celery, chopped
1/2 tea. Garlic, minced
1 green  bell pepper, seeded and chopped
3 cups pumpkin, cut in  about dice size pieces
3 cups frozen corn
1 can creamed corn(14oz.)
1 16oz can tomatoes, crushed & puree
1 1/2 cup firm roma tomatoes, fresh and chopped
4 cups chicken stock
1 lb, chicken breast, cooked & chopped
1/4 tea. Black pepper
3 c. cooked rice
Salt to Taste
 
DIRECTIONS
Spray a large soup pot with Pam. Add onions, celery, green pepper and pumpkin-cook and stir until the pumpkin is tender. Add frozen corn, creamed corn, tomatoes, Roma tomatoes, and chicken stock. Heat to boiling. Reduce to a simmer for 20 mins. Add Chicken, rice and salot and pepper. Simmer 5 minutes