If you didn’t already know it was Fall, the influx of pumpkin recipes would have given you a clue. I honestly don’t see why we have to reserve pumpkin for just one time of the year. It tastes so good, why restrict ourselves? I know it’s hard to make things with pumpkin when you can’t buy it in the store year round, so my favorite thing to do is buy some pie pumpkins in the Fall and turn them into a puree and store it in the freezer. Year round pumpkin supply! I’ve got a few on the counter right now and will be working on a little tutorial on how to make your own pumpkin puree at home, so stay tuned.

So last night, I was laying in bed, trying to sleep, and all I could think of was pumpkin cookies. I can’t eat pumpkin cookies, because I’m still in the throes of my Whole30, but I really wanted something pumpkin-y and also needed to make something for the kids lunches the next day. I don’t know why this never dawned on me before, but a bite recipe was just the perfect “quickie” recipe where I could incorporate pumpkin. And it turned out exactly as I was hoping on the first try!

I thought about adding fresh pumpkin puree, but didn’t think it would be necessary. The pumpkin pie spice adds just the right flavor and leaving out the puree means you don’t have to refrigerate them, though I would still recommend it. I think the little bites recipes might be my favorite little treat. I’m sure you’ve noticed my slight obsession with my Apple Pie, Cherry Pie, Key Lime Pie, Chocolate Chip Cookie Dough, and Chocolate Brownie Bites.

Oh, and a little bonus for you guys, because I love you. Make the Cinnamon Honey Nut Bars, but replace the cinnamon with 1 tsp of Pumpkin Pie Spice. You’re welcome.