Tips: You can print them out and color with crayons or markers in a book or on white paper. Let your kiddos decide which colors they want to use before they start coloring.
Put their finished pictures up on the fridge as a reminder of all the good things we have in our lives!
The Disguise a Turkey idea comes from the book, Turkey Trouble.
Turkey is in trouble. Bad trouble. The kind of trouble where it’s almost Thanksgiving . . . and you’re the main course. But Turkey has an idea–what if he doesn’t look like a turkey? What if he looks like another animal instead? After many hilarious attempts, Turkey comes up with the perfect disguise to make this Thanksgiving the best ever!
Depending on the age of your child, make sure you supervise the small children with the scissors or glue. I highly recommend pre-cutting for the little ones!
Just make sure you let your child be involved as much as possible in creating this project! My daughter loved sprinkling the glitter all over the feathers.
Schedule a time during the day to sit down with the family and get creative.
Now that the fall season is here, I’ve been stocking up on basic ingredients because this is the season when I bake and cook up a lot of tasty treats! I love to experiment with ingredients until I come up with a recipe that my family loves. I usually let them do the “taste test” to tell me if I need to add ingredients or if I need to leave anything out. This fall, I’m creating pumpkin recipes. I love anything and everything pumpkin. I usually stick with the traditional pumpkin pie recipes during the fall, but this year, I’ve moved on to other recipes like Pumpkin Bread and this Pumpkin Pie Smoothie recipe below!
You’ll need a few ingredients and a blender to create your Pumpkin Pie Smoothie. This Pumpkin Pie Smoothie is great to serve to guests this fall!
1 (5.3 oz.) container of Greek Yogurt, vanilla or plain
1/2 cup almond milk, unsweetened
1 tsp. vanilla extract
1 tsp. pumpkin pie spice extract
1/4 tsp. cinnamon
2 tsp. sugar
1 cup ice
Optional: whipped cream
Directions:
Combine all ingredients into a blender and blend well.
Pour Pumpkin Smoothie mixture into a glass.
Add a dash of cinnamon to the top and/or whipped cream.
I love adding whipped cream to my Pumpkin Pie Smoothie. Instead of adding more sugar, I feel the whipped cream gives this Pumpkin Pie Smoothie a sweet and creamy flavor. The combination is perfect and does have a similar pumpkin pie flavor! The yogurt also gives this smoothie a nice creamy texture and is a wonderful addition to many smoothie recipes!
More pumpkin inspired recipes:
My kids are getting older and enjoy helping me bake. They help me with everything from gathering the ingredients, measuring the ingredients, pouring, stirring, mixing — you name it.
I try to make our baking moments educational but lots of fun, too.
Baking in the kitchen with the kids can help create memories for them to hold on to for a lifetime!
I remember the moments when I helped my mom bake in the kitchen. My main way of helping was licking the spoons after stirring the cake mix when we thought it was safe to do so!
This year, I want to share a pumpkin recipe with you that the whole family will enjoy. These Pumpkin Oat Muffins are fun and easy to make, all from scratch.
These pumpkin muffins are a tasty treat served either for breakfast with coffee or juice and can be a great after dinner snack, too!
Chocolate Chip Pumpkin Muffins
Makes 12 muffins or 24 mini muffins
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
¼ cup ground flax seed
¾ cup quick cook oats
1 cup oat flour
¼ tsp. salt
½ tsp. ground cinnamon
1 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. baking powder
1 15-ounce can pumpkin puree
1 egg
1/3 cup brown sugar
1 cup milk
1 tsp. vanilla extract
½ cup mini chocolate chips
Directions:
Preheat the oven to 350 degrees.
Prepare a muffin pan by lining each cup with cupcake liners or greasing each muffin cup with nonstick cooking spray.
Combine the flax seed, oats, oat flour, salt, cinnamon, pumpkin pie spice, baking soda, and baking powder in a large mixing bowl. Whisk together the ingredients and set aside.
Add the pumpkin, egg, brown sugar, milk, and vanilla extract in another bowl. Whisk these ingredients together until all are mixed well.
Add the wet ingredients to the dry ingredients. Stir until just combined.
Fold in the chocolate chips gently.
Scoop the batter into prepared muffin pan. Fill each cup ¾ of the way full of batter. Do not overfill.
Bake muffins for 18 to 20 minutes for regular muffins or 8 to 10 minutes for mini muffins.
Allow muffins to cool in the pan for at least five minutes before removing. Place muffins on a wire cooling rack to cool completely.
Chocolate Chip Pumpkin Muffins
Ingredients
¼ cup ground flax seed
¾ cup quick cook oats
1 cup oat flour
¼ teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1 15-ounce can pumpkin puree
1 egg
1/3 cup brown sugar
1 cup milk
1 teaspoon vanilla extract
½ cup mini chocolate chips
Instructions
Preheat oven to 350 degrees and prepare a muffin pan by lining each cup with paper cupcake liners or greasing each muffin cup with nonstick cooking spray.
In a large bowl, combine the flax seed, oats, oat flour, salt, cinnamon, pumpkin pie spice, baking soda, and baking powder. Whisk to mix and set aside.
In a separate bowl, add the pumpkin, egg, brown sugar, milk, and vanilla extract. Whisk until all ingredients are incorporated.
Add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the chocolate chips.
Scoop batter into prepared muffin pan, filling each cup ¾ of the way full of batter.
Bake for 18 to 20 minutes for regular muffins or 8 to 10 minutes for mini muffins.
Allow to cool in pan for at least five minutes before removing to a wire cooling rack to cool completely.
I created this post with some fall-themed coloring pages that you can color and print to hang on your fridge or in the classroom. We hope they bring back fun memories from when you were a kid!
Check out these printable autumn coloring pages. The kids will love the variety of colors and patterns, and they’ll be able to make their own unique masterpieces.
Put on some pumpkin spice coffee, grab a cupcake or two, and enjoy spending time together as the leaves change color outside of your window.
I love anything and everything pumpkin when the fall season rolls around! Enjoy this selection of tasty Pumpkin Desserts this year!
When you think of tasty pumpkin desserts, the first thing that probably comes to mind is a delicious pumpkin pie. While pumpkin pie is delicious, did you know there are so many different pumpkin desserts that are just as good, if not better, that can be made?
Pumpkin desserts usually start popping up in the fall once the weather starts to get a bit cooler, but these desserts are good enough to be served all year long!
From pumpkin flavored cheesecakes to desserts with your favorite pumpkin spice flavors, here are just a few tasty pumpkin desserts that you are sure to love.
Our seasonal pumpkin bread recipe is a family favorite! We make this recipe each year at least once. Let the kids get involved with making this moist pumpkin bread!
Pumpkin pie doesn’t last long, but this pumpkin pie squares recipe will allow you to get more of that delicious pumpkin pie taste in something a little bigger than just pie size.
Another delicious dessert for pumpkin spice lovers, these cookies use an old-fashioned pumpkin cookie recipe and is topped with a delicious maple frosting!
A great dessert for the holidays or to satisfy any sweet tooth, this caramel pumpkin cheesecake is made in the Instant Pot so you can whip it up in no time.
A tasty no-bake dessert that is perfect for any after dinner treat. You can serve the pie with a pumpkin pie spice flavored whipped cream for that extra touch of goodness.
This simple pumpkin roll recipe will be so delicious that you will never buy a store bought one again. It’s an easy foolproof recipe that is sure to impress.
This parfait dessert is layered with a delicious graham cracker crust, creamy pumpkin pudding, whipped topping and is then topped with pecans for extra flavor.
The fall season is approaching! Grab the pumpkin pie spice and other simple ingredients to create these delicious No-Bake Pumpkin Cookies!
The days are getting cooler and the leaves are starting to change color.
With pumpkin spice lattes, apple cider, and pumpkins scattered in every grocery store, it’s hard not to feel a little bit of autumn creeping in.
It’s time for sweaters, scarves, and boots! And what better way than with these no-bake pumpkin cookies?
Fall is my favorite season. I love when the temperatures cool down and the leaves start to change colors!
When the fall season rolls around, I get excited about everything pumpkin flavored! From pumpkin flavored drinks, pumpkin breakfast ideas, to pumpkin flavored desserts, I try to enjoy as many pumpkin flavored treats as I can!
Do you feel like it’s time to do some baking, but don’t want to spend the time?
I just made these no bake pumpkin cookies and they are so good! They’re also really easy.
The best part is that there’s no oven required. The recipe only requires a few ingredients and doesn’t take much effort at all. Give them a try this fall season!
No-Bake desserts are a simple solution when you want to make a quick dessert without the hassle of baking. Plus, no-bake desserts are great for getting the kids involved.
Adult supervision would be best during the boiling process, but allow the kids to take part in the measuring and forming the cookies into shapes when making these pumpkin cookies below!
No-Bake Pumpkin Cookies
Ingredients:
1/2 cup canned pumpkin
1/4 cup peanut butter
4 cups quick oats
1 stick butter
1/4 cup milk
1/4 cup brown sugar
1/4 cup granulated sugar
1 tsp. vanilla extract
1 tbsp. pumpkin spice
1/2 tsp. ground cinnamon
1/2 tsp. salt
Directions:
In a medium saucepan, combine the pumpkin, peanut butter, milk, butter, brown & granulated sugars.
Bring to a boil over medium heat while stirring.
Once boiling, reduce the heat to low. Add vanilla and let simmer for 3-5 minutes while stirring occasionally.
While the pumpkin mixture is simmering, add cinnamon, salt & pumpkin spice to the oats.
Slowly pour the pumpkin mixture into the oats mixing well.
Line a baking sheet with parchment paper.
Shape mixture into 2 inch sized cookies.
Let cookies fully cool before serving.
No-Bake Pumpkin Cookies
Ingredients
1/2 cup canned pumpkin
1/4 cup peanut butter
4 cups quick oats
1 stick butter
1/4 cup milk
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon pumpkin spice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Instructions
In a, add the pumpkin, peanut butter, milk, butter, brown & granulated sugars.
Bring to a boil over medium heat while stirring.
Once boiling, reduce the heat to low. Add vanilla and let simmer for 3-5 minutes while stirring occasionally.
While the pumpkin mixture is simmering, add cinnamon, salt & pumpkin spice to the oats.
Slowly pour the pumpkin mixture into the oats mixing well.
Line a baking sheet with parchment paper.
Shape mixture into 2 inch sized cookies.
Let cookies fully cool before serving.
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I love adding whipped cream to my Pumpkin Pie Smoothie. Instead of adding more sugar, I feel the whipped cream gives this Pumpkin Pie Smoothie a sweet and creamy flavor. The combination is perfect and does have a similar pumpkin pie flavor! The yogurt also gives this smoothie a nice creamy texture and is a wonderful addition to many smoothie recipes!
More pumpkin inspired recipes:
