Happy September, friends! This is one of my favorite months of the year. I love that the crisp, cool mornings blend into jacketless afternoons. I love watching the leaves begin to change. I love how clear the sky is after months of hazy humidity. And I really love pumpkin season!
Last year, I held the first ever Wholefully Pumpkin Week, where I brought you seven straight days of great pumpkin recipes (you can see all my pumpkin recipes here). I did it mostly because I was so excited to start cooking with pumpkin that I had too many fun recipe ideas to narrow it down! So I didn’t, and shared them all. I never expect it to be so crazy popular! Combined, those seven recipes have been shared on social media almost 100,000 times. Y’all love your pumpkin!
I almost couldn’t wait to dive into pumpkin week again this year, but on principle, figured I should at least wait until we hit September, and it wasn’t 96º outside anymore before drowning you in pumpkin puree.
But now that we’re here? It’s on. For the next week, you’ll be getting a daily pumpkin recipe—and not to toot my own horn, but…*toot* *toot*. These suckers are delicious! And I’m SO excited because this year, my dear friend (and blogging queen) Melissa of Bless This Mess is joining in on the pumpkin fun. Head over to her blog each day this week to see a pumpkinful recipe!
And what if you aren’t a pumpkin fan? Well, I still love you, but come back next week when I’ve gotten all the pumpkin out of my system, k?