Fall is my favorite season. Apple harvest is here! Fresh-from-the-tree apples are so yummy! I wanted to take advantage of the new crops to dehydrate some apples for tasty treats later this winter.
I purchased two boxes of apples (Honeycrisp and Golden) from a friend who is also a farmer. They were harvested the night before I met her to get them. Very fresh!
Wash. Slice. Spread out.
Add to the dehydrator and plug it in. I don’t add anything to keep them from browning. They do great without that step. I keep the peel on as well.
My tiny dehydrator has four small circle trays, but the results are just fine. I don’t have to slice apples for hours to fill it. I get a break, then repeat the next day. (And the next and the next . . . because I have two boxes.)
Cash (left) and Cowboy LOVE apple harvest season! They get the cores. I am currently a favorite person.
Here is batch one. Not all of them, but a pretty bowl full to show you. I store them in gallon zip bags or gallon lidded jars. And later, when I need a snack and taste of summer during the cold dreary days of winter, all I have to do is pop open a container and munch away.
Like last year, the “new seeds” portion of the pumpkin crop was off to a slow start. I repeatedly replanted several sections of the various garden areas I have. Not to great results.
BUT the “toss out some old pumpkins and let them rot and self-seed” portion of the crop performed with glee! Pumpkin glee!
Keep reading to find how many pumpkins were harvested in 2025!
Especially productive was the raised bed we have way out in the pasture. That’s where I left several pumpkins from 2024: a white one my son surprised me with after a trip to a pumpkin farm stand, a smaller orange one, and one of those tiny pumpkins. They rested in the bed over winter and sprouted early. Hundreds of sprouts. I had to rip out handfuls to give room to the rest. By pumpkin harvest day, the spread was huge! We actually had to curb the growth as it headed over to the horse pasture (not ours) next door. It took many hours to harvest them. And then more moving them, ripping out the vines, stepping gently to find any lost ones.
Also productive were the tiny pumpkins planted (but also I left some from 2024, so it’s a toss-up which ones actually sprouted) in the sunflower forest bed. I love these, because they vine and grow up. We had them climbing pumpkins, shrubbery, and some of the pine tree (which began as a twig with roots from the Arbor Day Foundation, and is slowly taking over said sunflower forest and patio). I love discovering where these cuties show up.
I had some muscle to help haul in the heavy wheelbarrows!
We even ended up with a wagon of rejects (partially eaten) for the animal farm on the other side of the pasture.
Plus 40 in the trunk to go to church for a potluck!
Finally, here are the 2025 pumpkin harvest totals! Drum roll please . . .
White pumpkins: 17
Tiny pumpkins: 67
Orange pumpkins: 158
For an amazing grand total of 242 PUMPKINS!
So thankful for a wonderful harvest! Can’t wait until next year!
Just for fun, check out totals from last year here.
Monet helped me choose a winner (though mostly she wanted to chew on the papers).
Congratulations, Lisa K Davis! You have won a copy of Pumpkin Day for Boo and Belle by Laura Sassi from Paraclete Press.
Please contact me with your email and mailing address so I can share them with Laura and Paraclete Press to get your copy on the way.
Thank you, Laura, for visiting the blog and sharing about friendship and pumpkins and your new book Pumpkin Day for Boo and Belle! This is one of my new favorites about fall and friendship! Thank you, Paraclete Press, for publishing this adorable book and giving a copy to one of my readers.
I love that so many people were interested in my pumpkin pucks and the resulting pumpkin scones. I’ve had questions about both, so here are my directions to preserve your own pumpkin pucks and bake up these dreamy pumpkin scones.
PUMPKIN PUCKS
Heat oven to 350 degrees.
Ingredients: sugar pie pumpkin, olive oil
Wash your pumpkin. Cut it in half, scoop out the seeds and stringy bits, and cover both inside and outside with olive oil. Place the halves face down on a parchment paper covered cookie sheet. Use a fork to poke holes all over the two halves. Bake until all areas are tender. My first batch I didn’t quite cook the pumpkin long enough, and some areas were a little hard. This will usually take at least an hour, depending on the size of your pumpkin. Check after an hour and keep going until a fork easily pierces all areas.
Cool. Scoop the pumpkin flesh out and a fill 1/2 cup plastic measuring cup with pumpkin. Slam (to release the pumpkin) the pumpkin on a parchment paper covered cookie sheet. This will form the “puck” shape. Continue with all the cooked pumpkin. If there is any remaining, divide the rest between all the pucks. Freeze until solid. Place the pucks in freezer bags. Store in the freezer until needed. They unthaw pretty quickly, but if you want to use 1/2 cup of pumpkin, pull it out the day before and let it thaw in the fridge. Ta-dah!
PUMPKIN SCONES
Preheat oven to 375 degrees.
Ingredients:
2 cups flour (we love whole wheat)
1/2 cup brown sugar
1/2 tsp. ground ginger
1 tsp. nutmeg
1/2 tsp. allspice
1 heaping tsp. cinnamon
1 tsp. pumpkin spice
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup cold butter
1/3 cup buttermilk (I never have this on hand, so I add about 1 T. vinegar to the milk and let it curdle)
1/2 cup pumpkin (1 PUMPKIN PUCK, thawed)
1 tsp. vanilla
Mix together flour, sugar, spices, baking powder, baking soda, and salt in a large bowl. Use a pastry knife to cut the butter in until it is well crumbled.
In a separate bowl, whisk together the pumpkin, milk, and vanilla. Add to the dry mixture. Mix just until the dough comes together.
Lightly flour a surface and put the dough on it. Gently knead the dough a few times and pat it into a circle about 1 1/2 inches thick. Use a knife to cut the dough in half, then in quarters, and then in eighths (final scone count is 8). Place untouching on a parchment paper covered cookie sheet.
Bake about 20 minutes, until a toothpick comes out clean. Remove to a cooling rack to cool.
PUMPKIN SPICE GLAZE
Ingredients: powdered sugar, pumpkin spice, water
(I apologize in advance. I do not measure this, but rather go by “it’s done when it will pour over my scones.”)
Place about 1 1/2 cup powdered sugar in a bowl. Add about 1 tsp. pumpkin spice. Add water by 1 tsp. at a time, using a whisk to mix the glaze. Stop adding water when the glaze stirs easily but is not runny. (I know!! I did apologize in advance!) If you get too much water, add small amounts of powdered sugar to get the consistency you want.
Drizzle the glaze over the scones while they are still on the cooling rack. This is messy since the glaze drips off the bottom, but you can place the cooling rack back on the cookie sheet so it drips onto the cookie sheet instead of your surface.
