Roasted pumpkin purée adds rich flavor and silky texture to this red-letter-day oatmeal. A generous drizzle of sweet-tart cider syrup and a candied ginger, walnut and toasted pumpkin seed crumble make oatmeal special enough for a weekend indulgence.

Rich pumpkin and gingerbread spice lend plenty of heft to these pancakes without weighing them down thanks to separated and beaten egg whites. They are the perfect fall morning indulgence. Store extra pumpkin purée in the freezer for a winter breakfast that will warm you from the inside so you can enjoy the crisp outdoors.