You can’t get through fall without your Pumpkin Spice Latte and a sampling of pumpkin goodies from Trader Joe’s. Introduce your baby to the flavors of fall with these 15 recipes featuring pumpkin as the star ingredient in smoothies, soft pretzels, risotto balls, purees and more.


Photo: Baby Led Weaning Ideas

1. No Sugar Added Pumpkin Pancakes: Pumpkin puree, unsweetened applesauce, oats, spices and a few other ingredients come together to make a delicious short stack of fall pancakes perfect for finger food-loving babies. Get the recipe and instructions at Baby Led Weaning Ideas.

2. Pumpkin Oatmeal Smoothies: Nutritious for baby and delicious for you too, this smoothie is packed with almond milk, Greek yogurt, oats, bananas and of course pumpkin puree. Find the blender-ready recipe on A Happy Food Dance.

3. Pumpkin Bacon Risotto: Here’s a five-star dining experience for your toddler. Turn a delicious fall risotto into finger food by adding cheese and rolling into balls. This recipe, available at One Handed Cooks, is also easy to freeze portions of for a future meal.

4. Banana Sweet Potato Pumpkin Bread: Cold and flu season isn’t far behind pumpkin season. This yummy bread recipe boasts immune-boosting powers and a high fiber content to keep those little bellies feeling full longer. Get the recipe at Your Kids Table.


Photo: Fun at Home with the Kids

5. Low Sugar Whole Wheat Pumpkin Muffins: Muffins are an easy finger food for babies and an alternative way to get veggies into their diets. Low sugar recipes are great for babies since now is their chance to get used to eating less sugary treats. This recipe uses brown sugar and maple sugar to add sweetness, but the cinnamon and pumpkin pie spice gives the muffins big flavor. Bonus: This recipe is easy enough for siblings to help prepare. Get the how-to instructions at Fun at Home with the Kids.

6. Pumpkin Soft Pretzels: Soft pretzels are great for teething tots to gum and fun for toddlers to help roll out. This recipe adds pumpkin puree and a dash of brown sugar to a traditional recipe to create one of our new fall favorites. Find out how to make them at Oh Lady Cakes.

7. Pumpkin Overnight Oatmeal: Once baby has graduated from baby oatmeal try this spiced up overnight oatmeal. Combine canned pumpkin with rolled oats, Greek yogurt and a few other ingredients, let sit overnight and in the morning you’ve got a flavorful breakfast ready and waiting for that hungry baby’s belly (and yours too)! Find the recipe on Simply Shellie.

8. Soaked Banana Pumpkin Baby Biscuits: When your little one is teething, having a few healthy treats she can gnaw on is helpful. These seasonally spiced gluten-free biscuits are a great choice now. While the recipe has quite a few ingredients and requires the batter sit overnight – once you’re done you’ll have 45 cookies ready for teething emergencies (and you can freeze some for the next tooth cutting). Get the recipe at Simple Foody.



Photo: Baby Foode

9. Pumpkin + Yogurt + Prune Baby Food Puree: Mix pumpkin, Greek yogurt and prunes together to make a creamy and nutritious puree for your solid food newbie. Get the recipe at Baby Foode.

10. Homemade Pumpkin Puree: Want to turn that pumpkin you picked from the patch into baby food? Follow the how-to at Six Figures Under to learn how.

11. Sweet Pumpkin-Apple Baby & Toddler Puree: While you’ve got that farm fresh pumpkin puree, why not mix it with some of those apples you picked? Naturally Mindful shares a recipe that also includes maple syrup, cinnamon and nutmeg for a yummy fall treat.

12. Pumpkin Banana Puree: Worked your way up to two-ingredient blends for baby? Try mixing a can of organic pumpkin with 3 ripe bananas for an easy to prepare puree. Get the details at Baby Food Doctor.

13. Pumpkin + Chicken + Parsnip + Ginger Puree: Here’s a puree recipe that brings the protein benefits of chicken in easy-to-spoon-feed form along with a flavorful mix of ginger, parsnip and of course, pumpkin. Find out how to make this blend at Baby Foode.

What fall flavors are you serving Baby? Tell us in a Comment.

–Julie Seguss