Autumn Harvest Breakfast Casserole

As I mentioned in previous posts, Lisa comes up with most of her recipes at some pretty random times. This specific one she came up with around 5 this morning (while the rest of us were sleeping!) and I personally think it’s a keeper!
This breakfast casserole packs a lot of flavor between the pumpkin, apples, and brown sugar and it isn’t super sweet. This recipe is also really cool because you can eat it when it comes out of the oven or serve it at room temperature for a quick breakfast one the go!

This recipe is split up between 3 parts; 2 layers of the casserole and the crisp topping. So here’s a list of the ingredients you’ll need:

  • Quick cook oats
  • Pumpkin Pie Spice
  • 1 Small apple
  • Flour
  • Brown sugar
  • 1 Stick of margarine
  • Pecans
  • 6 Pieces of bread (we used Pumpkin swirl bread, but you can use any type of bread you choose)
  • 6 Eggs
  • 2 cups Canned pumpkin
  • Vanilla extract

To begin, preheat your oven at 400º and grease a 9×9 pan.

Here’s what you’ll need for the topping: 

1 cup Quick cook oats
1 1/2 teaspoon pumpkin pie spice
1/3 cup chopped apple
2 teaspoon flour
1/4 cup brown sugar (not packed)
2 tablespoons chilled margarine cut into small cubes
2 handfuls of chopped pecan

Combine all of the dry ingredients and once they are mixed well add the apple pieces and margarine cubes, mix loosely with your fingers and set aside.

Now here’s what you’ll need for the first layer:

6 pieces of bread
5 eggs

In a bowl beat the eggs until light and frothy. Then add the bread cubes and blend until all of the bread is well saturated and the egg mixture is well absorbed. Put the bread mixture in your casserole dish.

Here’s what you’ll need for the second layer:

2 cups canned pumpkin
2 teaspoon vanilla extract
1/4 cup brown sugar (loosely packed)

2 teaspoon pumpkin pie spice
1 egg beaten

Stir all of these ingredients together and layer on top of the bread mixture. Spread out to cover the bread mixture evenly.

Add the crisp topping and you’re ready to bake!Autumn Harvest cooked

Bake at 400º for 15 minutes and then turn the oven down to 350º and bake for another 20 minutes.

And you’re ready to serve! We put whipped cream or syrup on ours to add sweetness.Pumpkin Crisp, Apple Crisp

Pumpkin Spice Chocolate Chip Cookies

Like so many other people, this time of year makes our family crave all things pumpkin. So Lisa is always coming up with different recipes that somehow incorporate pumpkin.One of her creations this year is her pumpkin spice chocolate chip cookies and let me just say, they’re amazing!

To start, preheat your oven to 375° and spray two cooking sheets.

Here’s what you’ll need:

1 cup pumpkin (we cheated and used canned pumpkin)
3/4 cup granulated sugar
1 large egg
2 cups flour
2 1/2 tsp of pumpkin pie spice (this will give the cookies a slight pumpkin taste but if you prefer them to have a stronger pumpkin flavor we recommend adding 3 1/2 tsp)
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1/2 cup of oil
1 cup chocolate chips
1 tsp vanilla
OPTIONAL: 1/4 cup pecans or walnuts

Add the baking soda to the milk and stir until it is completely dissolved. Set aside.

Combine the flour, baking powder, pumpkin pie spice, and salt in a bowl and set aside.

Add pumpkin, sugar, oil, and egg to mixing bowl and mix on a low speed.

While mixing on low add in the baking soda mixture and add in the flour mixture a little at a time. Mix well.

Once everything is mixed and there are no clumps stir in the chocolate chips and vanilla (this is when you would also add the nuts). Pumpkin pie spice cookies

Spoon out tablespoon sized portions of the cookie dough onto a cookie sheet two inches apart.

Bake for 10-12 minutes or until bottom edges are brown.

Enjoy!

pumpkin pie spice cookies