Is anyone sick of pumpkin yet? No? I didn’t think so, but if you are one of the few on the outs with pumpkin this season, stick around. I promise you won’t be disappointed. Just one bite of this Chocolate Chip Pumpkin Bread and you will be back on that happy little pumpkin bandwagon again.
Easy boxed cake mix turned into soft pumpkin cake baked with a perfect crunchy pecan and chocolate chip streusal. This Chocolate Chip Pecan Pumpkin Coffee Cake is so easy you’ll never buy coffee cake again.
One of my best friends Jennifer came to visit me from Florida last week. We did all the Dubai things I was too afraid to do on my own. Like brave the chaotic streets of the Old Dubai Souks in Deira. She is pretty much like me when it comes to shopping. Our motto to every store employee or shop owner is “Don’t talk to me”. I’m not sure if that’s an American thing or a I don’t have any idea how to haggle thing. Our first mistake we made was arrive hours before the shopping rush. No one was there but the little shop salesmen. Is that what they’re called? Imagine Agrabah from Disney’s Alladin on steroids and the only customers are two scared white girls who don’t want to be talked to. Every salesman was on us like flies on a date.
Photo credit to Smeggys
It’s time to add some whimsy to your favorite traditional Thanksgiving pie! Perfectly spiced pumpkin pie swirled with magical gooey marshmallow fluff and topped with cinnamon whipped cream and pecans.
They can instantly turn your hot cocoa into a super magical cup of dreams.
One word. S more’s.
They can also be the perfect tool for bribing your toddler. “Did you pick up your toys?” Marshmallow. Done. “Did you put your shoes on?” Marshmallow. “Did you poop in the potty” That one gets a TON of marshmallows. “Did you brush your teeth?” Marshmallow. Well, that one kind of negates the brushing of the teeth. But they’re mostly made of air right?
So this was my very first time baking a pumpkin pie. To make things just a little more complicated for myself I decided to make a Marshmallow Swirl Pumpkin Pie. Just kidding. It wasn’t complicated, but I will confess that through the entire baking time of 45 minutes, my little nose was pressed against that oven door. I tend to do that when I experiment in the kitchen.
Lovely moist pumpkin bars with gooey and buttery chocolate chip pecan pie filling baked right on top. I’ve taken my two favorite flavors this fall and married them in these Chocolate Chip Pecan Pie Pumpkin Bars.
Let’s get real for a moment. I’m going to rewind to about September when I posted this monstrosity. I was so excited for those blondie-brownie-pie-bar-things. Maybe I was a little over ambitious with three massive layers of brownie, pumpkin blondie, oh…and chocolate chip pecan pie filling. The first mistake I made was trying to fit it all in a 9×9 pan, so in the recipe I noted as an option to maybe half the blondie portion. I wrote it like I was baking with the lazy and sugar high segment of my crazy little brain. Nevertheless, I still posted it to my blog because I thought it turned out yummy. Also I thought, “Who the heck even knows my blog exists?”.
Miniature whoopie pies stuffed with fluffy pumpkin butter cream frosting and dipped in buttery chocolate walnut English Toffee. These Chocolate Toffee Pumpkin Whoopie Pies are perfect this Thanksgiving!
If you’ve had a Whoopie Pie then you know two things. They’re super yummy and they’re usually super huge. Huge and yummy together are a recipe for something perfect, but Thanksgiving is coming and I need to leave room for Sweet Potato Casserole. Like this and this. Seriously, just forget the turkey. Hand me a massive bowl and a wooden spoon and I’m a happy little pilgrim.
I wanted to make some Whoopie Pies that wouldn’t be overkill but still a perfect little treat after the big feast. I used a tiny cookie scoop for these to keep them “miniature” and they were the perfect size. Keeping with the Thanksgiving theme and all that is pumpkin, I used my favorite pumpkin butter cream frosting. The chopped buttery English toffee adds a little hint of indulgence.
Super moist spiced pumpkin cupcakes topped with a wonderful swirl of Nutella buttercream frosting and luscious pumpkin buttercream frosting. Deliciously indulgent, these Nutella Pumpkin Cupcakes will keep you coming back for more!
So lately my blog has taken a delicious turn into pumpkin land. As I giddily skip into its yummy paradise I’ve left my sad little husband behind. You see, my husband HATES pumpkin flavored anything. When Monday rolls around and he eagerly asks what I’m making for the blog (Monday is my bake like crazy, non-stop oven burning, chocolate melting, caramel drizzling day) and I reply,
I can actually see the happiness leave his eyes.
But don’t feel sorry for him yet. I always make it up to him and make something he really likes. Like these. Oh, and these. But let’s get back to what I imagine is served at every corner patisserie in pumpkin land…Nutella Pumpkin Cupcakes. I used my favorite pumpkin cupcake recipe which always comes out perfectly moist and fluffy, and topped them with two types of amazing buttercream because well, I couldn’t decide which one! I think that’s why I love making cupcakes. It’s my outlet to go wild.
Say what you want about Starbucks and their “stale” coffee. Yes, I’m talking to coffee snobs everywhere! You have to admit they know the way to every white girl’s heart during Fall. I’m more of a classic Mocha girl myself, but I love the first sight of their magical chalkboard sign exclaiming, “The Pumpkin Spice Latte is here!” It lets me know that Fall has officially arrived. I’ve taken one of my favorite Starbucks drinks and made them into brownies!
I’ve only made a few pumpkin desserts so far but I’ve got so many more planned for this season. It’s safe to say, I’m in love with pumpkin. First came my Pecan Pie Pumpkin Cupcakes and then these crazy delicious guys. These Pumpkin Spice Latte Brownies were incredibly easy. How? I used my favorite boxed brownie mix.
Eeeek! Yes, you can make brownie mix taste like it’s from scratch. I promise.
Brownies are hands down one of my most favorite desserts ever, so I adore mashing them with different flavors. I always make these Caramel Pumpkin Cheesecake Brownies in the Fall, because well, they’re pretty amazing. There are lots of pumpkin cheesecake brownie recipes floating around on the internet and I’ve found this one to be my favorite. I adapted it a teensy bit from Bake at 350, and the results were truly scrumptious.
I just poured the dark chocolate brownie batter on the bottom of the pan, then layered the pumpkin cheesecake batter on top. Lastly, I plopped big gooey spoonfuls of brownie batter and thick caramel on top and swirled with a thin knife. Pretty simple, if you don’t run into the problem of licking too much brownie batter off the spoon and your left with minimal “plops”. So lick sparingly!
- 2 (8 oz.) packages cream cheese softened
- ½ cup pumpkin puree
- ¾ cup sugar
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin spice
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon allspice
- ¼ cup vanilla greek yogurt
- 2 beaten eggs
- ¾ cup (1½ sticks) unsalted butter melted
- 2 cups sugar
- 1 cup Cocoa Powder
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 Tbs vanilla extract
- 3 Tbs cooled espresso or your favorite coffee
- 3 eggs
- 1 cup unbleached, all-purpose flour
- Preheat oven to 325 F. Grease a 9 x 13 pan and set aside.
- With an electric mixer, beat the softened cream cheese until smooth.
- Beat in the pumpkin, sugar, spices, and vanilla extract. Mix until smooth.
- Mix in eggs and yogurt on low.
- Microwave butter or in a saucepan on low heat, melt the unsalted butter. Pour into large bowl when cooled.
- Add sugar and whisk until smooth and shiny
- Next whisk in cocoa powder, salt, baking powder, vanilla extract, and coffee.
- Whisk in eggs until fully incorporated.
- Mix in flour until smooth.
- Pour ¾ of brownie batter into greased pan.
- Pour Pumpkin Cheesecake batter on top and smooth out with a spatula.
- Using a spoon or cookie scoop, dump dollops of brownie batter onto pumpkin cheesecake batter.
- Pour melted caramels in lines around brownie drops.
- Using a thin knife swirl the batters and caramel into a pretty pattern.
- Bake for 45 minutes or until cheesecake sets.
- Let completely cool in refrigerator before cutting.
More Pumpkin and Fall Goodies:
Luscious moist pumpkin cupcakes stuffed with pecan pie filling and topped with cream cheese frosting. It’s the ultimate triple threat. Let these Pecan Pie Pumpkin Cupcakes kick off the holiday season!
The holidays have officially started at our house. Halloween decorations are up already (Oliver calls it his spooky house), I’m baking with nothing but Fall flavors and listening to Ella Fitzgerald’s Swinging Christmas. Yes, I start Christmas music before Halloween. Call me crazy, but I don’t think I will ever tire of it! The rain has been coming in more lately, and thank God, it’s also bringing cooler weather with it. Cooler weather = dipping a few degrees down in temperature. Hey, I’ll take whatever I can get!
One of my all time favorite desserts during this time of year is definitely crunchy, gooey, nutty pecan pie. Specifically chocolate chip pecan pie. It’s my downfall when I’m watching my muffin top. The muffin top usually ends up turning into a bundt top, but let’s not get into that. Enough about me. Let’s get to these Pecan Pie Pumpkin Cupcakes! I took my favorite pumpkin cupcake recipe and after baking, filled them with an easy pecan pie filling. I just baked the pie without the crust. After all, we just need the good stuff.