Pumpkin Chocolate Chip Snack Cake

The original title for this recipe was Pumpkin Chocolate Chip Brownies but a lot of comments said it was more cake-like than brownie-like. So, I decided to bake them in a smaller pan to make the bar a little thicker and what I ended up with was a delicous pumpkin snack cake. YUM!

Pumpkin Chocolate Chip Snack Cake
Recipe adapted (size & baking time) from Pennies on a Platter

1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips

Preheat oven to 350˚F.  Grease an 8x8 pan.

In a large bowl, combine pumpkin puree, eggs and oil until smooth. Set aside.

In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips.

Pour into prepared pan and spread evenly. Bake for 25-30 minutes or until passes toothpick test. Cool completely before cutting.

Pumpkin Kiss Blossoms

I have never had the pumpkin kisses before but they are now one of my favorites!!!! Just the kiss alone tastes like pumpkin pie but then added on top of a delicious pumpkin cookie puts it over the edge. This is a cookie I will make again and again. Good thing I bought 4 bags of the kisses! :)

Enjoy!

Pumpkin Kiss Blossoms
Recipe from Life is a Banquet

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Turbinado sugar
Bag of Hershey pumpkin spice kisses

Preheat oven to 350.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. Sprinkle with turbinado sugar.
Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks and stick a pumpkin kiss in the middle.

TWD: Apple Muffin Cake

This is the perfect fall breakfast cake. Made with apple cider, chopped apples, raisins... it is fantastic! We served it for breakfast but it could also be served as dessert. My good friend, Michelle, of Flourchild, served hers with caramel sauce and ice cream. :) YUM! No matter what time of day you serve this cake it is sure to be a winner!

Thanks to Katrina of Baking and Boys for hosting this week. The recipe can be found at her blog!

Pumpkin Bran Muffins

I love a good bran muffin. In fact, bran muffins are probably one of my favorite muffins... as long as it is baked right. Nothing is worse than a dry bran muffin! :) These bran muffins have the wonderful addition of pumpkin, craisins, and mini chocolate chips. They were moist and so delicious!

Pumpkin Bran Muffins
Recipe from All Day I Dream About Food

1 1/4 cups buttermilk
1 cup unprocessed wheat bran
1 cup pumpkin puree
1 cup raisins or dried cranberries
1/2 cup mini chocolate chips
1/2 cup packed brown sugar
1 large egg
4 tbsp butter, melted and cooled
2 tbsp light molasses
1 tsp vanilla extract
2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt

Preheat the oven to 375F and generously grease 24 mini-muffin tins and 6 regular muffin tins. Or use just the 12 larger muffin tins.

In a large bowl, stir buttermilk and bran together and let sit for 5-10 minutes. If you are using buttermilk powder, simply add 5 tbsp to the bran and then stir in 1 1/4 cups of water. Whisk in pumpkin, raisins, chocolate chips, brown sugar, egg, melted butter, molasses and vanilla.

In a smaller bowl, whisk together flour, baking powder, baking soda, spices and salt. Gently fold flour mixture into the bran mixture with a rubber spatula until just combined.

Spoon batter into prepared tins, to just the top of each tin. Bake until tops are set and a tester inserted into the middle comes out clean, about 14-18 minutes for mini-muffins, and 20-24 minutes for larger muffins.

Pumpkin-Gingerbread Waffles

We are getting ready to head out to the pumpkin patch this morning and this was a perfect pre-patch breakfast! I have used the pumpkin-gingerbread combo a few times before (HERE and HERE) and LOVE the flavor combination. These waffles were no exception. They were amazing! And the buttermilk syrup???? TO DIE FOR! I was skeptical about it when I started making it because the buttermilk threw me off. There was no need for worry... it was amazing!

I served the waffles with a dollop of cinnamon-sugar butter, whipped cream, and the buttermilk syrup. Holy smokes... it's Fall on a plate!

Enjoy!

Pumpkin-Gingerbread Waffles
Recipe from The Farm Girl

Waffles:

2 c. flour

¼ c. sugar
1 t. baking powder
1 t. baking soda
¾ t. salt
1½ t. ground cinnamon
1 t. ground ginger
¼ t. grated nutmeg
¼ t. ground cloves
4 large eggs
6 T. butter, melted and cooled
1 c. milk
½ c. sour cream
3 T. unsulfured molasses
1/2 c. pureed pumpkin

 

Buttermilk Syrup:

1/2 c. butter
1 c. buttermilk
2 c. sugar
2 T. corn syrup
2 t. baking soda
2 t. vanilla

 

1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices. Whisk to blend. In a medium bowl, combine the eggs, butter, milk, sour cream, molasses, and pumpkin and whisk to blend well. Add the wet ingredients to the bowl with the dry ingredients and whisk to combine until all the dry ingredients are incorporated.

2. Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Serve immediately with buttermilk syrup and whipping cream.

3. While waffles are cooking, make buttermilk syrup. In LARGE (very important) saucepan combine butter, buttermilk, sugar and corn syrup. Bring to a boil. Remove from heat and add vanilla and baking soda. Stir as fast as you can--it will foam A LOT. Pour over pancakes and enjoy