I think you know by now that I have a bit of a problem...it's an addiction, really. It consumes me (well, maybe I should say I consume it) starting September and lasts well into the winter. Guys, it's pretty bad. I think I need an intervention. It's...it's...PUMPKIN!

I'm in a bit of a panic. Fall is slowly fading away into winter, and I have a whole list of pumpkin things to make. I mean, look at this Pinterest board. I think there are 86 pins and counting. This pumpkin stress causes me to hoard canned pumpkin and my apartment just isn't big enough.

The good news is that I have made some progress on the pumpkin baking front. I must go into detail here since it's my favorite ingredient...EVER.

Yay! I found a recipe for pumpkin bread that I absolutely love. It's not too sweet, but not too savory either. I took Simply Recipes pumpkin bread and added some Trader Joes candied pepitas on the top. I also left out the orange zest and walnuts - I'll make it again with that included because it sounds delicious; I just wanted it to be more traditional tasting. The end results: Magic.

This is a secret recipe from my friend Sarah. But if I were to steer you in a direction for a pumpkin bar recipe, you might try this one. These are just delectable little bars. You take one slice and then you just have to take another. It's an addiction.

Pumpkin can be for every meal! This time I made it for breakfast. I took this recipe and made just a few adjustments based on what I had in the kitchen. I used only cranberries and left out the flaxseed, but then I added a few pistachios because why not. Then of course I paired it with Chobani pumpkin yogurt because again...why not.

Oh man, I've been wanting to make these forever. And I was pretty proud of myself. About half the shells cracked, but I figured it out and the rest were perfect. I took just a base macaron shell recipe and added 1/2 teaspoon pumpkin spice. Then I took this filling recipe but used regular milk instead of coconut milk. And I exchanged two of the tablespoons of sugar with brown sugar because that's what Annie did and I trust Annie. However, all the spices and sugar made it a brown color, so next time I'd probably keep with the regular sugar. They were delicious, but Josh thought they looked like mini sausage sandwiches.

I love Jamba Juice's pumpkin smash smoothie, so I created one for home since there isn't a Jamba Juice that close to us. It was dang similar I tell you. Give it a whirl with this recipe.

Two of the four years (appox) we've lived in Seattle, there have been the most delicious pumpkin pancakes at 5 Spot. Not sure why (dear god why!?) they didn't do it this year, but they almost make me cry they are so good. My quest ever since has been to find a recipe that gets me close to these heavenly pancakes. I got pretty close with these (pictured) and these. Gah, so good.

Cookies! Oh pumpkin in cookies is a favorite. These pumpkin cinnamon cookies were a hit at my office (see the tin, my co-workers love it when they see this tin). I couldn't find cinnamon chips anywhere, so I did some with white chocolate and some just plain. Either way, they were da'bomb.

SoI understand sometimes you don't feel like baking something, but you have a pumpkin craving. I know how that feels...it's no good and needs to be remedied immediately. IMMEDIATELY I say! And I'm not beneath just going to pick up something at the store to fill the pumpkin void. My main go to is: Dreyer's Slow Churned Pumpkin Patch Ice Cream. Or, the Trader Joe's Pumpkin Macarons. But really you can just pick up something at TJs since pumpkin seems to have taken over the shelves there (this is a great TJ review site to tell you if it's good, too).

P.S. Check out last year's pumpkin obsession (or here, too).