We have 7 amazing Fall recipes for you to try while drinking a pack of Pumpkin Mules and getting into the Fall spirit:

1. STUFFED ACORN SQUASH

For the roasted squash:

• 3 medium sized acorn squash

• 2 tbsp. olive oil

For the filling:

• 2 tbsp. olive oil

• 8 sage leaves, chopped

• 1 lb. ground italian sausage

• 8 oz. baby bella mushrooms, sliced

• 1/2 red onion, chopped

• 2 cloves garlic, finely chopped

• 1 tbsp. fresh thyme, chopped plus more for garnish

• 1/2 tsp. salt

• 1/2 tsp. ground black pepper, plus more for garnish

• 1 1/2 c. cooked rice

• 1/3 c. heavy cream

• 1 c. grated Fontina or Monterrey Jack cheese

2. PUMPKIN SPICE CINNAMON ROLLS

For the dough:

• 4-1/2 to 5 cups all-purpose flour

• 1/3 cup sugar

• 2 (4-1/2 tsp.) packets of Yeast

• 1 teaspoon salt

• 1-1/2 cups water

• 6 tablespoons butter

• 1 egg

For the filling:

• 1/3 cup sugar

• 1 tablespoon pumpkin pie spice

• ½ cup pumpkin puree

For the frosting:

• 3 ounces cream cheese, softened

• 2 tablespoons butter, softened

• 1/2 teaspoon pure vanilla extract

• 2 cups powdered sugar, sifted

• 1-2 tablespoons milk

3. PUMPKIN RAVIOLI

For the pasta:

• 2 cups all-purpose flour, plus more for surface

• 1/2 tsp. salt

• 4 large eggs

For the filling:

• 1 (15-oz) can of pumpkin

• 1/4 c. freshly grated parmesan

• 1 egg yolk, lightly beaten

• 1 tbsp. packed light brown sugar

• Pinch nutmeg

• 1/2 tsp. Salt and pepper

For serving:

• 1/2 cup (1 stick) butter

• 2 tbsp. raw, shelled pumpkin seeds

• 2 cloves garlic, minced

• 1 tbsp. freshly chopped thyme

• Freshly grated Parmesan, for serving

PUMPKIN CHILI

• 1 tbsp. olive oil

• 1 lb. ground spicy Italian sausage

• 1 onion, chopped

• 1 red bell pepper, chopped

• 3 garlic cloves, chopped

• 1 1/2 tbsp. chili powder

• 2 tsp. ground cumin

• 1 tsp. kosher salt, plus more to taste

• 3/4 tsp. ground black pepper, plus more to taste

• 1/2 tsp. ground cinnamon

• 2 15 oz. cans fire-roasted tomatoes, not drained

• 1 15 oz. can kidney beans, drained and rinsed

• 1 15 oz. can black beans, drained and rinsed

• 1 15 oz. can pumpkin puree

• 2 1/2 c. chicken broth

4. MAPLE-BACON BRUSSELS SPROUTS

• 1 pound whole Brussels sprouts

• 4 slices bacon, cut into 1/2-inch pieces

• ½ teaspoon salt

• ¼ teaspoon freshly ground black pepper

• ¼ cup extra-virgin olive oil

• 3 tablespoons pure maple syrup

5. PUMPKIN PIE

• 1 (15 ounce) can pumpkin puree

• 1 (14 ounce) can Sweetened Condensed Milk

• 2 large eggs

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon ground nutmeg

• ½ teaspoon salt

• 1 (9 inch) unbaked pie crust

6. BUTTERNUT PECAN SQUASH

• 3 tablespoons butter

• 1 large onion, diced

• 2 ¼ pounds butternut squash

• 1 cup chopped pecans

• 3 tablespoons chopped fresh parsley

• salt and pepper to taste

7. PUMPKIN LASAGNA

• 1/2 pound sliced fresh mushrooms

• 1 small onion, chopped

• 1/2 teaspoon salt, divided

• 2 teaspoons olive oil

• 1 can (15 ounces) solid-pack pumpkin

• 1/2 cup half-and-half cream

• 1 teaspoon dried sage leaves

• Dash pepper

• 9 no-cook lasagna noodles

• 1 cup reduced-fat ricotta cheese

• 1 cup shredded part-skim mozzarella cheese

• 3/4 cup shredded Parmesan cheese