2 ingredient brownies and pumpkin pie frosting

This is literally the EASIEST brownie recipe ever.

I’m just going to go ahead and say you’re welcome in advance.

I also just want to go ahead and tell you that these brownies are not like “normal” brownies. They are definitely fudgey and extra definitely delicious, BUT their texture is slightly different. I promise you though, once you try these you will be amazed at how great they are!

These brownies are also super healthy!! The pumpkin replaces the oil and egg that you would normally put into the brownie mix which makes these a great go-to healthier brownie recipe!!!


1 box of brownie mix (I used Duncan Hines)
1 15 oz can of pumpkin

Preheat oven to 350 and grease a 9×9 pan.

Combine brownie mix and pumpkin and mix until combined. Pour into pan. Bake in the oven for 25-30 minutes or until set. Remove from oven and allow to cool completely.

At this point, you can frost these with this amazing pumpkin pie frosting I made, or you can leave them plain. Either way is extra delicious (but this frosting is pretty darn tasty).

1 box sugar free/fat free instant vanilla pudding mix
3/4 cup milk (I used almond)
1/2 container of sugar free Cool Whip
1/2 cup pumpkin puree
1/2 tsp pumpkin pie spice

Combine milk and pudding and whisk until thickened. Fold in Cool Whip, pumpkin, and pumpkin pie spice. Refrigerate for an hour.


Lightened up pumpkin mac and cheese

I have never met someone who didn’t love a good mac and cheese. If you are one of those people and we have met, I don’t think I want to know you anymore.

Just kidding. But really. Who doesn’t love carbs covered in cheese?

I sure do, and have made so many versions of it – skinny and not skinny alike. Obviously, the not so skinny versions are the ones I would eat all day in my fantasy life where calories don’t exist. Unfortunately, that is not real life.

This is real life. And this mac and cheese is skinny AND creamy AND cheesy AND totally satisfying.

Bonus, it’s pumpkin! Yay for fall!


1 lb whole wheat rotini (or penne or any pasta you like)
3 Tbl olive oil
1 onion, sliced and caramelized
2 Tbl flour
1/2 cup pumpkin puree
2 cups low sodium chicken stock
8 oz fat free ricotta cheese
2 cups reduced fat cheddar cheese, plus for for topping
1/2 cup parmesan cheese

Bring water to a boil and cook pasta according to directions on the box.

Preheat oven to 350 degrees.

In a large pot, combine caramelized onions and flour and cook over medium heat for 2 minutes, stirring constantly. Slowly pour in chicken stock and bring to a boil. Mixture should thicken. Add in pumpkin puree and ricotta cheese and whisk to combine. Remove from the heat and stir in cheddar and parmesan.

Pour cooked pasta into cheese sauce and stir to coat the pasta. Pour into a prepared baking dish and top with more cheddar. Cover with foil and bake in the oven for 20 minutes. Remove foil and turn the broiler on. Broil for 5-8 minutes or until top has browned.


Pumpkin pie french toast

Gooooood morning!!!

Today is actually a great morning. Ya know why? Because I woke up to some amazing french toast. And, my house smells like pumpkin pie.

Those are two ingredients for a pretty perfect day. The only thing that would make this day better is if it was sunny with a high of some fall weather. Floridians really get the shaft when it comes to the amazingness of fall weather.

Oh well. This french toast is so good that it will make you forget it is still 99 degrees outside and basically still summer.


8 slices cinnamon swirl bread (any bread will work here, I just had some cinnamon bread and thought that would be tasty. GF will work here too!)
3 eggs
1/2 cup milk (I used vanilla soy)
3/4 cup pumpkin puree
2 tsp. pumpkin pie spice
1 Tbl butter (I used Earth Balance)

In a shallow dish, combine milk, eggs, pumpkin, and pumpkin pie spice. Whisk until eggs are all broken up and well combined.

Heat a skillet over medium heat and add butter to pan.

Soak bread in pumpkin mixture until the bread is saturated. Allow excess batter to drip off and place into hot pan. Cook on each side for about 3-4 minutes or until browned and egg has cooked. Remove from heat and eat immediately.

Enjoy and happy Sunday!!

Pumpkin spice biscotti

September is now underway and that only means one thing. The start of fall! It is by far my favorite time of year, not only for all the amazing weather and boot wearing that goes on, but for the array of delicious recipes that I can now use pumpkin in! I’m sure all of you love pumpkin just as much as I do and as a way to kick off this awesome time of year, here is the very first pumpkin recipe for you all.


3 1/2 cup flour (I used AP but whole wheat would work fine here, not sure about GF flours though)
1 1/2 cup brown sugar, packed
2 tsp. baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
2/3 cup canned pumpkin puree (fresh works fine too)
2 lage eggs
1 Tbls. vanilla extract
2 Tbl butter, melted
White chocolate chips, optional

In a large bowl, combine flour, sugar, baking powder, salt and pumpkin pie spice. In another bowl, whisk together pumpkin, eggs, vanilla, and butter. Carefully pour wet mixture into dry and mix. This mixture will be extremely crumbly and will look really dry. Just keep mixing. It will come together.

Pour mixture out onto a floured surface and bring together into a ball. Cut in half and form into logs (this should be done on the baking sheet). Each log should be about 2-3 inches wide and 10 inches long (mine were a little on the larger side).

Bake on a lightly greased baking sheet for 25 minutes. Remove from the oven and allow to cool for 10 minutes. With a sharp knife, cut 1/2 inch slices out of each log and place cut side down back onto the baking sheet. Bake for an additional 10 minutes or until the cookies have dried out. Remove from tray and cool on a cooling wrack. Dip or drizzle melted white chocolate over top.