Pumpkin being one of the main ingredients for most fall recipes, I found some treats that you may just have to try. This is for pumpkin chocolate chip bread, which only calls for ONE cup of sugar instead of tons more! Your kids will love it, & not even know the difference. Thanks to java cupcake for the inspiration! Check it out below.
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1 tsp vanilla
- 3 eggs
- 1/4 cup sour cream
- 3/4 cup vegetable oil
- 1 2/3 cup flour
- 1 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup + 1/4 cup chocolate chips, divided
- powdered sugar, to garnish
- Preheat oven to 350 F degrees. Grease & flour loaf pan. (you can also line it with parchment paper.)
- In large bowl, sift together the flour, sugar, baking soda, baking powder and salt TWICE.
- In a medium bowl, combine the pumpkin, eggs, oil, vanilla and sour cream until smooth.
- Make a well in the flour mixture and pour in the wet ingredients. Whisk together until smooth.
- Fold in 1 cup of chocolate chips.
- Pour into prepared loaf pan. Sprinkle 1/4 cup chocolate chips on top.
- Bake 60-75 minutes or until a toothpick comes out clean.
- Cool in pan on a wire rack 20 minutes before removing to wire rack to cool completely.
- Dust top with powdered sugar to garnish.
IF you are feeling something a little more.. melty, try these caramel stuffed pumpkin cookies!
Thanks to cinnamon spice and everything nice for the inspiration for this recipe! Take a look & keep on scrolling!
- 1/2 cup unsalted butter, room temperature
- 1 + 1/2 cups granulated sugar, divided
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon vanilla extract
- 1 + 1/2 cups all-purpose flour
- 2 tablespoons + 1/2 teaspoon ground cinnamon, divided
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 (14 ounce) bag Kraft Caramels or Rolos (unwrap about 30 of them)
- Line 2 large cookie sheets with silpats or parchment paper.
- In a large mixing bowl or stand mixer beat the butter and 1 cup sugar together on medium speed 2 minutes. Add the pumpkin and vanilla beat on low 2 more minutes.
- In a small bowl whisk together the flour, 1/2 teaspoon cinnamon, cloves, ginger, baking soda, baking powder and salt. Add to the sugar mixture and beat on low just until combined. Refrigerate 30 minutes.
- After 30 minutes scoop up very slightly rounded tablespoons of the dough, stick a caramel in the center and roll into a ball. Set on one of the parchment lined cookie sheets - it's ok if they're crowded just try not to let them touch. Repeat until all the cookie dough is used up. Refrigerate at least 2 hours or overnight.
- When ready to bake preheat oven to 350 degrees F. Whisk the remaining 1/2 cup sugar with 2 tablespoons cinnamon in a wide, shallow bowl.
- Working in batches, roll the cookies in the cinnamon sugar and bake 2 inches apart for 14 minutes. Refrigerate the unbaked cookies in between batches.
- Allow the cookies to cool completely on the baking sheets.
Lots of reading today, but isn't the outcome worth it?? I can't wait to test these out at home. What other recipes do you love for fall? We'd love to hear :)