I love pumpkin. Love, love, love, LOVE pumpkin. It’s one of my favorites things about fall, and this year, I decided to experiment with as many pumpkin recipes as possible. I’ve only done three so far, but here are two that I made in the last two weeks.
The first is a pumpkin brownie – at the request of my boyfriend, I decided to find a good recipe for these, and found one for pumpkin cheesecake brownies. I made these with gluten free flour so my friend Lisa could enjoy them (and she did), but I personally didn’t think they tasted so great. So, I decided to find another recipe, and came across the one below. I thought they tasted much better, and everyone else who tried them seemed to enjoy them as well.
Pumpkin Brownie Bars
1/2 c. very hot water
1/2 c. oil
3/4 c. sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
16 oz. can pumpkin
2 eggs, slightly beaten
This next recipe is by far, one of my all-time favorites, especially among fall recipes. What’s better than pumpkin bread? Pumpkin bread with chocolate chips. And this bread totally proves that – it’s so fabulously delicious. The key is to not underbake or overbake the bread (as with any bread); I did pretty well, but when I went to cut the middle, I realized it was a little underdone. So, just be careful about that. But I highly recommend you make this bread sometime – it’s definitely worth it!
Pumpkin-Chocolate Chip Loaf Cake
1 3/4 cups unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup miniature semisweet chocolate chips (i used regular size)
3/4 cup chopped walnuts
For my next pumpkin recipe, I am on a quest to make these, but for the life of me, I can’t manage to find Pumpkin Spice Hershey Kisses anywhere! I’ve heard they are at Target, but I couldn’t find them – has anyone seen these anywhere?