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My Top 10 Most Repinned Pumpkin Recipes – Of All Time!

The top most repinned pumpkin recipes on Pinterest from @choccoveredkt… just in time for pumpkin season! https://chocolatecoveredkatie.com/2015/10/01/pumpkin-recipes-pinterest/

Pumpkin Cinnamon Rolls  (7,000+ repins)

The top most repinned pumpkin recipes on Pinterest from @choccoveredkt… just in time for pumpkin season! https://chocolatecoveredkatie.com/2015/10/01/pumpkin-recipes-pinterest/

Pumpkin Mac & Cheese  (2,000+ repins)

vegan pumpkin muffin

Flourless Vegan Pumpkin Muffins  (3,000+ repins)

The top most repinned pumpkin recipes on Pinterest from @choccoveredkt… just in time for pumpkin season! https://chocolatecoveredkatie.com/2015/10/01/pumpkin-recipes-pinterest/

Healthy Pumpkin Pie  (11,000+ repins)

pumpkin cheesecake bars

Pumpkin Cheesecake Bars  (2,000+ repins)

 

pumpk

Pumpkin Baked French Toast  (12,000+ repins)

The top most repinned pumpkin recipes on Pinterest from @choccoveredkt… just in time for pumpkin season! https://chocolatecoveredkatie.com/2015/10/01/pumpkin-recipes-pinterest/

Pumpkin Pancakes  (24,000+ repins)

white

Pumpkin Baked Oatmeal  (2,000+ repins)

healthy pumpkin spice latte

Healthy Pumpkin Spice Latte  (10,000+ repins)

 

no stroke

Pumpkin Pie Truffles  (8,000+ repins)

 

Crustless Pumpkin Pie

Crustless Pumpkin Pie  (repinned over 57,000 times!)

Okay, so that was eleven. When it comes to pumpkin, more is always better! Instead of every pumpkin recipe I’ve ever published, today’s post highlights the pumpkin recipes that have been the biggest reader favorites. As always, please feel free to let me know if you’d be interested in seeing more Pinterest recipe roundups in the future!

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Published on October 1, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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7 Comments

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  1. Kate says

    Your pumpkin chocolate chip cookie bars recipe is one of my favorite recipes to make ever! I don’t see it on the list, so I thought I would share my fav! I am going to check these out- the French toast bake looks amazing!

  2. Cassie says

    I don’t blame those recipes, Katie! They’re absolutely spectacular! I tried your crustless pumpkin pie recipe and ate the entire thing in one sitting. It was that good!

  3. Darlene begovich says

    Hi Katie
    I just wanted to tell you how much I LOVE your blog. Your recipes are phenomenal!!! I recently attended a wedding. Not sure if you’re familiar with Pittsburgh weddings but they always feature a cookie table. These cookies were the best cookies I’ve ever tasted! I know you love coconut as much as I do so I thought maybe you could come up with a healthy version of them.
    Thanks!
    Darlene
    Peanut Butter Coconut Logs – makes approx. 70 logs
    Logs:
    6 cups Rice Krispies
    2 cups chunky peanut butter
    2 cups powdered sugar
    3T melted butter

    Mix together well; compress & roll into logs that measure 2” wide x ½ – ¾” round. Chill until hard [can be placed on a cookie sheet and frozen]. When completely frozen, carefully cut the logs to desired size (2” wide by ½” to ¾” is easy to handle). Return cut logs to freezer or fridge until ready to frost.

    Frosting:
    ½ cup butter
    ¼ Crisco shortening
    ½ cup flour
    1/3 cup milk
    2 cups powdered sugar
    1 t. vanilla
    1 large bag of coconut

    Frosting directions: Blend first 3 ingredients; add milk gradually. Then add powdered sugar a little at a time; add the vanilla. Mix on high until the frosting is a smooth consistency. Remove 6-8 logs at a time from the freezer/refrigerator and generously frost each piece, then immediately roll each into coconut until well coated. Press the coconut gently into log to be sure it sticks. Set aside on pan or tray to dry. When finished drying, place in airtight container & refrigerate until ready to serve. Can be layered with wax paper or parchment between layers. If making these in advance, can also be returned to the freezer until ready to serve (allow 20-30 minutes to thaw).

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