All Things Pumpkin – 50+ Pumpkin Recipes to Enjoy

Are you ready? Make one of your favorites, or try a new recipe! Some of these recipes are more classic while others are a bit more adventurous. Either way, you’re going to love what you make!

Pumpkin Cakes & Pies

Pumpkin Roll Cake

Soft pumpkin sponge cake and fluffy cream cheese filling all rolled up into a Pumpkin Roll Cake then dusted with powdered sugar! 

Fail Proof Pumpkin Pie

This Pumpkin Pie recipe is a tried and true, classic recipe that has zero cracking. It’s homemade, easy to make and so flavorful- a must have this Fall!

Pumpkin Cheesecake

Elevate your Fall baking this year by combining Pumpkin Pie and the silky texture of a classic New York Cheesecake to get this creamy Pumpkin Cheesecake! Smooth, tangy, and creamy, it’s one of the best desserts you can make this Fall.

No Bake Oreo Pumpkin Pie

An Oreo crust filled with creamy pumpkin pie filling all topped with whipped cream and toasted walnuts. This No Bake Oreo Pumpkin Pie is sure to be a hit this Fall.

Pumpkin Crunch Cake

This Pumpkin Crunch Cake is the tastiest (and easiest!) recipe for Fall. It’s like part pumpkin pie filling and part cobbler topping. Made simply with a yellow cake mix, pecans, pumpkin and spices, you will love this delicious dessert.

Pumpkin Cream Pie

Pumpkin Cream Pie is lighter and creamier than traditional pumpkin pie, but just as delicious! Blind bake your pie crust and then fill with a fluffy, creamy, sweet and spicy filling! 

Pumpkin Sheet Cake

This Pumpkin Sheet Cake is three creamy and sweet layers of cake, sweet pumpkin pudding and whipped cream rosettes. A cross between Pumpkin Pie and Pumpkin Cheesecake, this is the perfect make ahead dessert for any gathering this Fall!

Halloween Oreo Pumpkin Cheesecakes

Pumpkin-flavored cheesecake with a festive Oreo bottom and a spiderweb top, the perfect Halloween treats are this Oreo Pumpkin Cheesecake! 

Mini Pumpkin Bundt Cakes

These Mini Pumpkin Bundt Cakes aren’t just adorable, they are SO GOOD too! Topped with a simple glaze, it’s hard not to eat just one.

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler is the ultimate fall dessert with cake on the top and hot caramel sauce on the bottom!

Easy Pumpkin Cake with Nutella Glaze

This is an easy Pumpkin Cake recipe that is made in a 9×13 pan and then topped with warm gooey Nutella as a frosting!

Pumpkin Cake with Walnuts

This Pumpkin Cake is layered between delicious chocolate and caramel frosting. Topped with walnuts, this cake will be hard to resist this Fall.

Pumpkin Bars, Brownies + Cookies

Pumpkin Cookies

Soft and perfectly spiced, these Pumpkin Cookies are easy to make and even easier to eat! Made in one bowl, scooped, soft-baked, and topped with a simple glaze. 

Sugar Cookie Blossoms

These Sugar Cookie Blossoms are super festive for just about any holiday! Top with seasonal Pumpkin Spice Kisses or just plain chocolate Kisses.

Pumpkin Whoopie Pies

These Pumpkin Whoopie Pies are what Fall dreams are made of! These are soft and sweet cake-like cookies that are filled with a marshmallowy caramel pecan filling. A fun variation of the chocolate original.

Double Chocolate Pumpkin Swirl Cookies

These Double Chocolate Pumpkin Swirl Cookies are full of caramel, chocolate, pumpkin, and spices. They’re downright delectable! Perfect for fall!

Pumpkin Sugar Cookies

Sugar Cookies just got better with a little pumpkin! This recipe creates soft, chewy, lightly spicy glazed Pumpkin Sugar Cookies that are perfect for Fall!

Pumpkin Pie Bars

A golden oreo crust and a sweet and spicy pumpkin filling makes these Pumpkin Pie Bars irresistible. You just need a dollop of whipped cream!

Pumpkin Brownies

Upgrade store-bought brownie mix by making these decadent Pumpkin Brownies. It’s like Brownies and Pumpkin Cheesecake had a baby. Super easy and super fast, these are perfect for Fall baking.

Caramel Filled Pumpkin Blondies

These Pumpkin Blondies are what dreams are made of! A simple batter stirred together and then filled with soft caramel, chocolate chips and walnuts and then baked to perfection.

Pumpkin Chocolate Chip Bars

These Pumpkin Chocolate Chip Bars are a super easy Fall treat and usually one of the first treats I make each year. You’ll likely have all these ingredients on hand and NOTHING beats pumpkin and chocolate.

Pumpkin Lasagna Dessert

This no-bake Pumpkin Lasagna Dessert is filled with golden Oreos, cream cheese, and instant pudding flavored with pumpkin and spices. So good!

Pumpkin Shortbread Bars

These Pumpkin Pie Bars are to die for! They have a buttery shortbread bottom and are topped with chocolate chips, walnuts, and caramel.

Pumpkin Pecan Tassies

Pie crusts with a pumpkin filling and topped with sweet pecans all covered in real maple syrup! Pumpkin Pecan Tassies are calling your name!

Pumpkin Breads

Pumpkin Bread

Start your Fall baking this year with this Classic Pumpkin Bread Recipe! Sweet, comforting and just the right amount of spice.

Pumpkin Bread Rolls

Look no further for the perfect Thanksgiving bread! Friends, meet (the cutest!) Pumpkin Bread Rolls. This is a pumpkin bread dough, formed into rolls, wrapped in string to form that pumpkin shape and baked to golden perfection.

Pumpkin Chocolate Chip Bread

Moist, sweet and cakey, this Pumpkin Chocolate Chip Bread recipe is beyond good. Filled with chocolate and baked to perfection, it’s the perfect fall bread!

Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread, a super easy and certifiably delicious recipe. Filled with pumpkin and cream cheese, topped with cinnamon sugar and then topped again, after baking, with a simple icing.

Big Batch Chocolate Chip Pumpkin Bread

This tasty Chocolate Chip Pumpkin Bread has just the right amount of sweet, spice, and chocolate. Plus it makes five loaves of pumpkin bread!

Pumpkin Swirl Donut Bread

Pumpkin Swirl Donut Bread is a sweet cakey loaf with a cinnamon swirl, baked to perfection, and then coated with cinnamon sugar!

Pumpkin Biscuits with Citrus Honey Butter

Pumpkin Biscuits are easy and delicious. Pair them with citrus honey butter and it takes them right over the top.

Pumpkin Monkey Bread

This Pumpkin Monkey Bread is dough dipped in butter and cinnamon sugar, baked, then topped with a vanilla glaze. Fall dessert perfection!

Pumpkin Bread Mini Loaves

These Pumpkin Bread Mini Loaves are spicy and delicious plain but add cream cheese frosting and it takes yummy to a whole new level.

Pumpkin Puddings & Other Pumpkin Treats

Pumpkin Gingersnap Banana Pudding

This copycat Magnolia Bakery Pumpkin Gingersnap Banana Pudding is super creamy, slightly spicy with that soft hint of banana, you will DIE over how delicious this is! A must make dessert this Fall!

Pumpkin Rice Pudding

Pumpkin Rice Pudding adds pumpkin and real maple syrup to a classic recipe! You will love this Fall themed variation, promise.

Pumpkin Pie Tacos

Easier yet just as tasty as traditional pumpkin pie, Pumpkin Pie Tacos are perfectly designed for you and your mouths. Perfect for Fall!

Pumpkin Cannoli Cones

These Pumpkin Cannoli Cones are easy to whip up and are perfect to satisfy that pumpkin craving. Top with chocolate chips and walnuts!

Pumpkin Pie Ice Cream

What makes Pumpkin Pie Ice Cream so special? Buttery and delicious pie crust pieces IN the ice cream! And it really tastes like pumpkin pie!

Candied Pepitas

Sweet, crunchy, spiced, and straight-up addicting, these are Candied Pepitas (pumpkin seeds)! Who knew candying nuts and seeds was so simple?

Pumpkin Seed Granola

You’ll want to add this delicious Pumpkin Seed Granola to your repertoire this Fall. It is loaded with the wholesome goodness of oats, nuts, and coconut.

Pumpkin Breakfast Muffins, Waffles, Crepes + Pancakes

Pumpkin Pancakes

A simple recipe for Pumpkin Pancakes! Based on my original pancake recipe, these are spiked with pumpkin and lots of warm spices, then fried in butter. Top with butter and maple syrup for a crowd-pleasing breakfast. 

Pumpkin Cream Cheese Danish

If you love cheese danish, this Pumpkin Cream Cheese Danish takes it over the top for a delicious festive treat for fall. Enjoy!

Pumpkin Cinnamon Rolls

Soft, sweet and so addicting, this festive, new version of cinnamon rolls will have everyone swooning. Since Pumpkin Spice everything is all the rage, it makes perfect sense to add pumpkin to a huge batch of cinnamon rolls and slather them with maple frosting.

Old Fashioned Pumpkin Donuts

Nothing better than homemade Pumpkin Donuts! These sweet donuts are light, airy, spiced with cinnamon, and covered in a simple glaze.

Glazed Pumpkin Bran Muffins

Pumpkin Bran Muffins will knock your socks off! They are moist, tender, sweet and on the healthy side! Made in one bowl and ready in an hour. Perfect on a crisp Fall morning!

Mini Pumpkin Chocolate Chip Muffins

Mini Pumpkin Chocolate Chip Muffins are moist and perfectly spiced. They are really simple to throw together for breakfast or as a snack.

Bakery-Style Pumpkin Muffins

This recipe for Pumpkin Muffins is soft, moist, sweet, and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery.

Healthy Pumpkin Muffins

Festive for Fall, these are loaded with oats, pumpkin and maple syrup, you can feel good about making these Healthy Pumpkin Muffins all season long and enjoying for breakfast or a healthy snack.

Yeasted Pumpkin Waffles

Your breakfast will be extra special when you make these amazing *Yeasted* Pumpkin Waffles. Perfectly spiced, slightly sweet, light and fluffy!

Pumpkin Chocolate Chip Pancakes

With the addition of just a few other ingredients, ordinary pancakes turn into these wonderful Pumpkin Pancakes with chocolate chips! Perfectly festive for Fall!

Healthy Pumpkin Waffles

These Healthy Pumpkin Waffles are made with whole wheat flour and warm spices. Freezer-friendly and reheatable for those busy fall mornings!

Pumpkin Cheesecake Crepes

Pumpkin Cheesecake Crepes are made with a cinnamon and vanilla batter, cooked, and then filled with a pumpkin cream cheese filling. SO GOOD!

Savory Pumpkin Dishes

Pumpkin Soup

This Creamy Pumpkin Soup recipe is filled with lots of spices, maple syrup, pumpkin, and heavy cream making it savory, a little sweet and so creamy! Top with pepitas for a light crunch.

Pumpkin Risotto

Creamy and comforting, this Pumpkin Risotto will have you licking your plates clean! Arborio rice is cooked slowly with onions, garlic, pumpkin, broth and spices until soft. Finished with parmesan cheese, heavy cream and pepper for a velvety finish. It’s a fabulous main course or side dish for Fall. 

Pumpkin Mac and Cheese

This Pumpkin Mac and Cheese is a creamy, melty, salty delicious Fall version of Mac and Cheese. Made with lots of bacon and topped with ruffles chips for good measure, you too will want to make this year-round.

Pumpkin Dips & Spreads

Pumpkin Butterscotch Dip

Cinnamon sugar twists, made with puff pastry, are an easy and delicious dessert when dipped into this creamy Pumpkin Butterscotch Dip.

Pumpkin Dip

This easy Pumpkin Dip is made with cream cheese, pumpkin, and vanilla pudding. Perfect with vanilla wafers, graham crackers or gingersnaps!

Pumpkin Cream Cheese Spread

Pumpkin Cream Cheese Spread is super fast to whip up and delicious spread on bagels…or eaten with a spoon!

And there you have it, friends! I lost count, but here are 50+ Pumpkin Recipes to ensure you have a great pumpkin season!

The post 50+ *MUST TRY* Pumpkin Recipes appeared first on Lauren's Latest.

Baking Season is Here

Baking is what Fall is all about! I love being able to bake and create such a delicious smell throughout my home. It feels so cozy and inviting. These Pumpkin Chocolate Chip Bars fit right in there with my other Fall baking favorites. Sweet, buttery, pumpkiny and chocolatey goodness mixed with warm spices…it’s the best Fall treat.

Pumpkin Chocolate Chip Bars Variations

I love recipes that are adaptable and can be made slightly different each time. This recipe is one of them.

Can I Add Nuts or Different Flavored Chips?

If you are a nut lover, feel free to add in nuts or different kinds of chips to change these up. Even adding frosting would make these even better! Or chocolate ganache! Mmmm…..

Can I Use Fresh Pumpkin Instead of Canned?

You can. I prefer to use canned when baking. Fresh pumpkin puree tends to have more moisture in it, but you can always soak up some of the liquid with paper towels before adding to the batter mixture.

Can I Double This Recipe? What Size Pan Would I Use?

You absolutely can double this recipe! Simply use a 9×13 glass baking sheet and bake until a toothpick comes out clean.

How to Make Pumpkin Chocolate Chip Bars

For full recipe details including ingredient measurements, see the recipe card down below. Here is what you can expect when making these.

Preheat Oven + Prep Pan

Preheat oven. Spray 8×8 square dish with nonstick cooking spray and set aside.

Make Batter

In a large bowl, cream butter and sugar together. Stir in egg, vanilla and pumpkin. Pour in all dry ingredients and stir until JUST combined. Don’t over mix. Stir in chocolate chips.

Spread into Pan + Bake

Spread this out into a square dish and bake (about 15 minutes) until toothpick comes out clean after being inserted. {My oven is hotter than the sun, so mine was done at 15 minutes. Keep an eye on yours!}

Cool, Cut into Bars + Serve

Remove from oven, cool 5-10 minutes, cut into bars and serve warm.

Storing Pumpkin Chocolate Chip Bars

Store cooled bars in an airtight container at room temperature. These will stay fresh for 5-6 days…if they aren’t gone by then!

To Freeze– Good news! These freeze really well if you want make them ahead or save some for later. Be sure to place parchment paper in between layers. Use a freezer safe, airtight container of bag. These will stay fresh for 2 months in the freezer. Allow to thaw over night.

More Pumpkin Bar Recipes to Try!

• Pumpkin Bars
• Pumpkin Cake Recipe with Walnuts
• Pumpkin Cheesecake Cake
• Big Batch Chocolate Chip Pumpkin Bread
• Easy Pumpkin Cake with Nutella Glaze

I really hope you try out this Pumpkin Chocolate Chip Bars, it is SO worth it!

The printable recipe card is below. Be sure to save, print, bookmark or share this recipe. Have a great week friends!

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Pumpkin Chocolate Chip Bars

These Pumpkin Chocolate Chip Bars are a soft, tender, chocolatey, and pumpkin-y treat that is quick and easy to make. Perfect for Fall baking!

Course Dessert

Cuisine American

Keyword pumpkin blondies, Pumpkin Chocolate Chip Bars

Prep Time 15 minutes

Cook Time 17 minutes

Total Time 32 minutes

Servings 9 large bars

Calories 221kcal

Author Lauren’s Latest

Ingredients

• 6 tablespoons butter softened
• 1/2 cup brown sugar packed
• 1 teaspoon vanilla
• 1 egg
• 1/2 cup pumpkin puree
• 7/8 cup all purpose flour 3/4 cup + 2 tablespoons
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup mini chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Spray 8×8 square dish with nonstick cooking spray and set aside.
• In a large bowl, cream butter and sugar together. Stir in egg, vanilla and pumpkin. Pour in all dry ingredients and stir until just combined. Stir in chocolate chips.
• Spread dough evenly into prepared baking dish. Bake 15-20 minutes or until toothpick comes out clean after being inserted. {My oven is hotter than the sun, so mine was done at 15 minutes. Keep an eye on yours!} Remove from oven, cool 5-10 minutes, cut into bars and serve warm. Or wait and serve at room temperature. But of course I can never wait.

Nutrition

Calories: 221kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 178mg | Potassium: 68mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2401IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

The post Pumpkin Chocolate Chip Bars appeared first on Lauren's Latest.

Pie Crust Options

The base of any pie recipe is the crust! For a pumpkin pie, you have three basic options for crust. This decision comes down to preference. I always use a shortening crust because it’s what I grew up with, but here are some other choices:

• Store-Bought – some people are perfectly happy and content with store-bought pie crust (either pre-pressed or the dough that you roll out and blind bake). If this is you, great! IF you want to make it from scratch see my two recipes below!
• All Butter– this pie crust uses all butter (no shortening) and yields flakey delicious results. One recipe makes 4 crusts so be sure to use the serving adjuster in the recipe card.
• Shortening– this pie crust recipe uses more ingredients but is a little bit more forgiving than the all-butter recipe. Plus I have some tips about blind baking.

Pumpkin Pie Filling vs Pure Pumpkin

This Pumpkin Pie recipe calls for 100% Pure Canned Pumpkin. This is a plain, pureed pumpkin that is canned with no additional sweeteners or spices. For this recipe, we add things like eggs for structure, spices for flavor, and sweetened condensed milk for moisture and sweetness.

Pumpkin Pie Filling is also canned but has spices and sweeteners added in already. They are commonly mistaken for the same thing. They are not! Be sure to use 100% Pure Pumpkin.

Traditional Pumpkin Pie Toppings

The two most traditional toppings to pumpkin pie are whipped cream and vanilla ice cream. You can absolutely buy these or if you want to stick to the homemade route I have a recipe for both homemade whipped cream and homemade vanilla ice cream.

You can also top your pie with things like graham cracker crumbs, a sprinkling of cinnamon, a streusel topping, toasted nuts, or even caramel sauce.

Love Pumpkin? Try these other family favorites: Pumpkin Bread, Pumpkin Cookies, Bakery-Style Pumpkin Muffins, Pumpkin Roll Cake.

How to Make Classic Pumpkin Pie

Everyone has a recipe for pumpkin pie that they are cracking out for the holidays but let me tell you that this Pumpkin Pie Recipe will be your new go-to. It’s a good solid fall-back recipe that everyone will be impressed by! For a step-by-step video guide scroll down to the recipe card below

1. Preheat Oven + Prepare Pie Crust

Preheat oven to 350 degrees. Prep and roll out your pie crust if applicable! There is no need to blind bake your pie crust, it will bake along with the filling.

2. Make Pumpkin Pie Filling

In a large bowl, whisk pumpkin, condensed milk, eggs, cinnamon, nutmeg, and salt together until uniform in color and smooth. Pour pumpkin mixture into unbaked pie shell and spread evenly.

3. Bake + Cool

Bake 40-45 minutes until the center is set. Remove from oven and cool completely.

What If My Pie Cracks?

While this pumpkin pie recipe won’t crack (because of the sweetened condensed milk), other pumpkin pie recipes can. While having a crack isn’t the prettiest thing, don’t worry! This is what whipped cream and/or crumbled gingersnaps are for! Spread or pipe cream overtop of the entire pie, then decorate with any desired garnishes.

My Pie Crust is Getting Too Dark!

If your pie crust is getting too dark and your filling hasn’t set yet try using a pie shield (or simply cover the edges with aluminum foil) and continue baking. Also, try moving your pumpkin pie lower down in the oven. Typically, the higher in the oven, the darker on top it’ll get.

4. Refrigerate + Serve

Refrigerate until ready to serve. Cut into slices, top with cream, and serve!

Storing Pumpkin Pie

This Pumpkin Pie Recipe Does Need to Be Refrigerated.

After baking and serving, refrigerate your leftover pumpkin pie to help it keep. This pie will last 5-7 days in the fridge, but to be honest, I usually don’t have any leftovers. It’s THAT good!

Can You Freeze Pumpkin Pie?

Absolutely you can! What makes this the best recipe for pumpkin pie is that you can make it months in advance for the ultimate holiday prep.

• Freeze. Simply mix your pumpkin pie filling and freeze right in the unbaked pie shell. Make sure to protect against frostbite by covering your pie with foil and or plastic wrap. Freeze for up to three months!
• Bake. Bake as normal, no need to defrost the pie. If you’re feeling nervous, you can defrost your pie in the fridge 24 hours before you plan to make it.

Other Thanksgiving Pies to Try

While the obvious and classic choice for a Thanksgiving dessert is Pumpkin Pie, here are some other tasty and appropriate choices:

• Pecan Pie
• Sweet Potato Pie
• Apple Pie
• Mixed Berry Pie with streusel!
• Whipped Brown Sugar Pecan Cream Pie
• Cranberry Cream Pie (like cranberry fluff but in a pie shell)
• Coconut Cream Pie
• Banana Cream Pie

Whether you are making this for Thanksgiving, or just love a good slice of pie, this recipe will not disappoint. Make this pumpkin pie your family’s tradition this Thanksgiving!

The printable recipe card is down below. Happy baking, friends!!

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Pumpkin Pie Recipe

The Best Pumpkin Pie Recipe has been tried and tested over and over again, with zero cracking! It's homemade, easy to make and so flavorful!

Course Dessert

Cuisine American, Thanksgiving

Keyword How to Make Pumpkin Pie, Pumpkin Pie, Pumpkin Pie Recipe

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 8 servings

Calories 276kcal

Author Lauren Brennan

Ingredients

• 9 inch unbaked pie shell I used a frozen Marie Callender’s
• 15 oz pumpkin puree 1 can
• 14 oz sweetened condensed milk 1 can
• 2 whole eggs
• 1 1/2 teaspoons pumpkin pie spice or a mixture of cinnamon and nutmeg
• pinch salt
• sweetened whipped cream for garnish, if desired

US Customary – Metric

Instructions

• Preheat oven to 350 degrees.
• In a large bowl, whisk pumpkin, condensed milk, eggs, cinnamon, nutmeg and salt together until uniform in color and smooth. Pour pumpkin mixture into unbaked pie shell and spread evenly.
• Bake 40-45 minutes until the center is set. Remove from oven and cool completely.
• Refrigerate until ready to serve.
• Cut into slices, top with cream and serve!

Video

Nutrition

Calories: 276kcal | Carbohydrates: 42g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 153mg | Potassium: 317mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8408IU | Vitamin C: 4mg | Calcium: 161mg | Iron: 1mg

The post Pumpkin Pie appeared first on Lauren's Latest.

Boxed Mix vs Homemade Brownies

Part brownie, part pumpkin, swirled together to create these amazing pumpkin brownies. You can either take a store-bought shortcut (like I did) and use boxed brownie mix or you are always welcome to make brownies from scratch. A boxed mix is faster whereas homemade would be more chocolatey and fudgier. If you’re going the store-bought route you’re going to need other ingredients like eggs, oil, and water. Each mix is different so just go by what it says on the box.

Pumpkin Cheesecake Swirl

Since these are the epitome of Fall, you bet your booty I am swirling the brownie batter with a delicious pumpkin cheesecake situation. (Also, have you tried my Pumpkin Cheesecake yet?) The cream cheese is creamy and tangy, the pumpkin is brings all the Fall flavor. Don’t confuse pure 100% canned pumpkin for pumpkin pie filling, they’re different!

Also take note of the spices (cinnamon, nutmeg, and ground ginger) which all make a huge difference to the overall taste of the brownies. If you don’t have those three on hand, feel free to replace them with 1 teaspoon of pumpkin pie spice.

How to Make Pumpkin Brownies

For full details on how to make Pumpkin Brownies, see the recipe card down below

Make the Brownie Batter

Grease 9×13 pan with butter or non-stick cooking spray and set aside. Lining your pan with parchment paper is an optional step, but is great for removal and easy cutting. Prepare brownie batter according to packaged directions or according to homemade brownie directions (without any mix-ins). Pour batter into prepared pan.

What If I Want Thicker Brownies?

Simple! Use a smaller pan (such as an 8×8 glass pan). The only thing you need to take note of is that your pumpkin brownies will take longer to bake so adjust accordingly.

Make the Pumpkin Cheesecake Mixture

In a small bowl, whip cream cheese, sugar, and flour until smooth. Stir in pumpkin and seasonings.

Swirl Together

Drop pumpkin mixture by the spoonful over brownie batter. With a butter knife, swirl cream cheese into the batter being careful not to touch the bottom of the pan.

Bake + Cool

Bake according to the given directions, or until brownies are set. Cool and cut into squares.

Storing + Reheating Pumpkin Brownies

These Pumpkin Brownies do not need to be stored in the fridge, doing so might actually dry them out! Instead, cover well in plastic wrap and leave it out on the counter for up to 4 days. If desired, reheat in the microwave for a couple of seconds to get that fresh-from-the-oven feel.

Can You Freeze These?

Yes, you can freeze these Pumpkin Brownies. Wrap well and store in an airtight container for up to three months. Thaw in the fridge and reheat in the microwave or oven until warmed through.

Cutting Perfect Brownie Squares

If you have ever made a boxed brownie mix before, you will know exactly what I mean when I say IT SUCKS trying to cut pretty pieces! It’s nearly impossible! But, I have two tips for you that should make this significantly easier.

1. Line Your Pan With Parchment Paper For Easy Removal. After the Pumpkin Brownies are baked and cooled, the parchment paper will help you lift the entire pan out for easy cutting. It will help significantly.
2. Use a Really Sharp Knife. One that will go through any crispy edges easily. Fudgy brownie mixes will also leave residue on the knife as you drag it through to cut the brownies, so clean off the knife as necessary and spritz it with a little nonstick cooking spray. It will help!

More Pumpkin Treats to Try!

Be sure to check out all of my other pumpkin desserts while you’re at it!

• Pumpkin Bars
• Pumpkin Pie Bars
• Pumpkin Shortbread Bars
• Pumpkin Lasagna Dessert
• Caramel Filled Pumpkin Blondies

The printable recipe card is down below! Enjoy

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Pumpkin Brownies

Upgrade store-bought brownie mix by making these decadent Pumpkin Brownies. Super easy and super fast, these are perfect for Fall baking.

Course Dessert

Cuisine American

Keyword pumpkin brownies

Prep Time 15 minutes

Cook Time 30 minutes

Cool Time 10 minutes

Total Time 55 minutes

Servings 18

Calories 153kcal

Author Lauren

Ingredients

• 18.3 oz brownie mix 1 family-size box (I used Betty Crocker)
• 2 whole eggs*
• 1/4 cup water*
• 2/3 cup vegetable oil* or canola oil

For the Pumpkin Cream Cheese Mixture

• 2 oz cream cheese softened
• 1/4 cup sugar
• 1 tablespoon all purpose flour
• 1/2 cup pumpkin puree
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger

US Customary – Metric

Instructions

• Grease 9×13 pan with butter or non-stick cooking spray. Set aside. Preheat the oven according to brownie directions.
• Prepare brownie batter according to packaged directions or according to homemade brownie directions (without any mix-ins). Pour batter into prepared pan.
• In a small bowl, whip cream cheese, sugar, and flour until smooth. Stir in pumpkin and seasonings.
• Drop pumpkin mixture by the spoonful over brownie batter. With a butter knife, swirl cream cheese into the batter being careful not to touch the bottom of the pan.
• Bake according to box directions, or until brownies are set (about 30 minutes for mine). Cool 10 minutes and cut into squares.

Notes

*Each brownie mix is different and comes with a different set of instructions. When it comes to increments for the eggs, water, and oil, follow your boxed directions.

Nutrition

Calories: 153kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 95mg | Potassium: 20mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1102IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

The post Pumpkin Brownies appeared first on Lauren's Latest.

A Crack-Free Pumpkin Cheesecake With No Water Bath!

While I used to have a Pumpkin Cheesecake Recipe that called for using a water bath, I have since updated and created a fail-proof method for making and baking perfect cheesecakes without any water bath whatsoever. (I know that is the traditional way to make one, but I abhor water baths.) While my Original Cheesecake Post covers this topic pretty in depth, I’ll just cover the basics:

Use Room Temperature Ingredients For a Lump Free Batter

lumps in your cheesecake batter is one of the main reasons cheesecakes can crack. Using room temperature cream cheese, eggs and pumpkin is key. Also, don’t forget to scrape the sides and bottom of the bowl frequently.

Add In The Eggs Last

If you are familiar with baking, you’ll know that eggs can hold and trap air bubbles. It’s great for making light and airy cakes but not so much for dense cheesecake. Air bubbles are another big reason cheesecakes can crack. So, to combat any extra air, scramble your eggs, pour them in all at once as the last ingredient and then stop stirring as soon as they are incorporated.

Tap Out Any Air Bubbles

Removing extra air bubbles out of the batter before you pour it into your graham cracker crust is probably my biggest secret to getting that perfectly smooth, crack-free pumpkin cheesecake. Tap the bowl on the counter 45 seconds or so, then pour into the crust and smooth the top.

Bake and Cool Slowly and Gently

The point of a water bath is to hold the cheesecake at a steady and gentle temperature until its completely baked. While they work great, they are unnecessary because you can get the same results by baking low and slow and then cooling it down really gently. See my temperature changes and cooling directions in the recipe card below.

How to Make Pumpkin Cheesecake

Any Cheesecake is a labor of love! While the ingredients list is filled with really common things that are readily available, it takes some time to make! But, of course, you make this well in advance of Thanksgiving and keep it in the fridge until you’re ready to serve. Storage directions are listed below.

1. Make the Graham Cracker Crust

In a medium-sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and the mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and halfway up the sides of a 9-inch springform pan. Bake 7 minutes at 350 degrees F.

2. Make the Pumpkin Cheesecake Batter

In a large bowl or bowl of a stand mixer, mix cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl then add in granulated sugar. Stir until smooth. Stir in vanilla, pumpkin, pumpkin pie spice, and cinnamon. Scrape the sides and bottom of the bowl and mix again to ensure the cheesecake batter is getting evenly mixed.

Eggs Go In LAST

Crack eggs into a liquid measuring cup and using a fork, beat until well mixed. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once the egg has been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.

3. Tap Air Bubbles Out–Don’t Skip This Step!!

Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full!

4. Bake, Cool & Chill

Bake for 40 minutes at 325 degrees. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Once this time has elapsed, turn the oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door.

Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm.

Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.

Refrigerate until chilled completely (6 hours to overnight). 

My Cheesecake Cracked! What Do I Do?

Even if you did follow the directions super closely, there’s still a chance that your cheesecake can crack. It really is a science sometimes. You can read my newer cheesecake post here where I talk all about the reasons why cheesecakes can crack, but the main thing to remember is DON’T STRESS about the crack. Your cheesecake will taste just the same!

The solution to this cosmetic problem is either to not let it bother you or covering the crack! Whipped cream will cover a multitude of sins as will chocolate ganache. 

My favorite thing to do is cutting up individual slices (cutting around or avoiding the crack) and garnishing each separate piece. Add some whipped cream, a drizzle of chocolate or caramel sauce, some chopped nuts, etc. Pretty those pieces up and no one will know. 

How to Decorate Pumpkin Cheesecake

Speaking of cracks, here are some delicious garnish options that are specifically chosen for a pumpkin cheesecake! When I made this recipe I topped it with fresh whipped cream and a good quality caramel sauce plus a sprinkling of cinnamon. I kept it pretty simple. But if you’re wanting to jazz it up for Thanksgiving, here are some other ideas:

• Chopped Pecans or Walnuts – this adds a delicious nutty crunch.
• Graham Cracker – save some crumbs from your crust and sprinkle on top to tie the whole dish together.
• Gingersnaps – crush some of these cookies and sprinkle on top for a different type of flavor combo.
• Rum Whipped Cream – just sub out the vanilla extract for rum extract. The result is rum flavor without the alcohol.
• Cinnamon Whipped Cream – add some cinnamon to your whipped cream! This is also super good on apple pies.
• Chocolate Ganache– melt equal parts of chocolate chips with heavy cream and drizzle over the top. Milk chocolate chips are my favorite, but dark chocolate would also be delicious!

How to Get Perfect Slices

Dip a sharp knife into hot water, wipe off any excess water, and slice. I like to dip my knife in water between each slice to get really clean-looking pieces. Also, if there is some cheesecake residue stuck to the knife, scrape off, then dip in water and then wipe.

Making Pumpkin Cheesecake Ahead for Thanksgiving

The best part of this recipe is being able to make it ahead and have it taste just as good on day three as it did fresh out of the oven. If you are wanting to make this for the Holidays, you can make and bake it up to a week ahead of time. Make the Pumpkin Cheesecake according to the recipe card below, then cover and store in the fridge, keeping it in the springform pan the entire time to keep those edges fresh.

To serve, unlatch and remove the collar, decorate as desired, and serve. For clean slices, dip your knife into hot water, wipe off excess water and then slice. 

Freezing Directions

If you want to make Pumpkin Cheesecake well in advance and freeze, simply make this recipe according to the recipe card below, remove the collar, wrap well in plastic wrap and foil and freeze for up to 3 months. 

To freeze slices of cheesecake, once the cheesecake is made, fold long pieces of parchment paper in half. Slide the parchment paper onto a knife and cut, leaving the parchment paper in between each slice of cheesecake. Wrap in several layers of plastic wrap and foil and freeze for up to 3 months.

More Pumpkin Recipes to Try!

• Halloween Oreo Pumpkin Cheesecakes
• Pumpkin Cheesecake Cake
• Pumpkin Crepes
• Pumpkin Brownies
• Pumpkin Dip
• No Bake Oreo Pumpkin Tart

Enjoy this delicious addition to your dessert table this holiday season! This recipe is something you’re not going to want to lose, so be sure to pin/bookmark/save/print it. Have a great day, friends!

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Pumpkin Cheesecake (no water bath)

Elevate your Thanksgiving meal by combining pumpkin pie and the silky texture of cheesecake to get this creamy Pumpkin Cheesecake Recipe.

Course Dessert, Desserts

Cuisine American

Keyword Pumpkin Cheesecake, Pumpkin Cheesecake Recipe

Prep Time 9 hours 30 minutes

Cook Time 1 hour 15 minutes

Total Time 10 hours 45 minutes

Servings 12 servings

Calories 494kcal

Cost $15

Equipment

• 9" Springform Pan

Ingredients

For the Graham Cracker Crust:

• 1 3/4 cups graham cracker crumbs see note below on using gingersnaps
• 5 tablespoons granulated sugar
• 6 tablespoons butter melted

For the Cheesecake Filling:

• 32 ounces cream cheese at room temperature (4-8 oz. packages); Philadelphia brand preferred
• 1 1/4 cups granulated sugar
• 2 teaspoons vanilla extract
• 1 cup 100% pure pumpkin Libby's brand preferred
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 4 large eggs at room temperature
• any desired cheesecake toppings

US Customary – Metric

Instructions

• Place oven racks in the center of the oven. Preheat oven to 350 degrees.
• In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.
  
• Reduce oven temperature to 325 degrees. In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar. Stir until smooth.
  
• Stir in vanilla, pumpkin, pumpkin pie spice and cinnamon. Scrape the sides and bottom of bowl and mix again to ensure the cheesecake batter is getting evenly mixed.
  
• Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.
  
• Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full!
  
• Bake for 40 minutes at 325 degrees. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
• Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired. 

  Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.
  

Notes

*If you’d like to substitute gingersnap cookies for graham cracker crumbs, grind up cookies using a food processor or blender to create crumbs. Measure out 2 cups and stir with 6 tablespoons melted butter. (You do not need to add any granulated sugar). Press into springform pan and bake as directed. 

Nutrition

Calories: 494kcal | Carbohydrates: 40g | Protein: 8g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 398mg | Potassium: 196mg | Fiber: 1g | Sugar: 32g | Vitamin A: 4459IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg

The post Pumpkin Cheesecake appeared first on Lauren's Latest.

Pumpkin Cinnamon Roll Basics

Just like with most from scratch baking, you’ll need a few pantry ingredients ( I’m looking at you flour, sugar, butter and salt) you probably already have to make these Pumpkin Cinnamon Rolls! Here are some tips for a few ingredients used in this recipe. For specific measurements and directions, be sure to scroll down to the printable recipe card at the bottom of this post.

• Active Dry Yeast– My favorite brand of active dry yeast is the Le Saf brand. I buy it from Costco in 1 pound packs and store any extras in a clean, glass jar in the fridge. It lasts months!
• Warm Water + Warm Milk– I like using both for making this dough. For best results, use a thermometer to ensure you don’t go above 110-115 degrees F. If in doubt, err on the side of cooler than warmer.
• Brown Sugar– light or dark brown sugar is fine to use, you just want it to be fresh (read: not hard as a rock) for easy spreading in the filling.
• 100% Pure Pumpkin vs Pumpkin Pie Filling– These are often mistaken as the same thing, but they are not. Pumpkin Pie Filling has added spices and sweeteners in it, while 100% Pure Pumpkin is simply cooked, pureed and canned pumpkin. Make sure you’re using 100% pure pumpkin for this recipe.
• Cinnamon + Nutmeg– this is a classic combination of flavors to use with pumpkin. Pumpkin Pie Spice works well in a pinch as well.

What Should I Do If My Yeast Doesn’t Get Bubbly?

If you have let the yeast proof 5-10 minutes and you’re not seeing foamy bubbles, that means your yeast is not alive and your rolls won’t rise. Your water was too hot and you killed the yeast OR you’re using old yeast and it was dead to begin with. Throw it out and start again with lukewarm water and/or fresher yeast.

Why Are My Cinnamon Rolls Not Very Soft After Baking?

Because there is a lot of sugar in these pumpkin cinnamon rolls, most of the time the sugar has just crystalized on top of the rolls after baking. The quick solution is frosting the rolls while they are warm, softening those tops right up. Also adding too much flour to the dough can make your rolls tough and dry. Dry dough will also make it difficult for the rolls to rise. See my ‘What to Look For” section below when making the pumpkin cinnamon roll dough.

How to Make Pumpkin Cinnamon Rolls

When working with yeast and making any kind of bread product, patience is basically the main “ingredient” you’ll need. While this isn’t a hard recipe per se, it just takes some time. The steps are easy if you take them one by one. Lots of guidance found in the recipe card below!

Make the Roll Dough

Stir yeast, 1/4 tsp sugar, and warm water together until dissolved. Set aside to get bubbly. Stir yeast mixture together with warm milk, melted butter, pumpkin, sugar, salt and half the flour. Add in more flour bit by bit until dough forms and is sticky to the touch but doesn’t leave a residue on your hands. You might not use all the flour and you may need more flour.

Proof the Dough (Let it Rise)

Proof dough in a well-greased bowl. Cover and rise 1 hour or until doubled in size.

Form the Pumpkin Cinnamon Rolls

Roll out dough to be a 12×24 inch rectangle. Spread dough with melted butter and maple syrup. Sprinkle brown sugar, cinnamon and nutmeg over the top.

Roll dough up long ways and cut into 16 even, large rolls. Place into greased baking pans.

Rise for a Second Time (Second Proof)

Cover the formed rolls with plastic wrap or a clean kitchen towel and rise again another 45 minutes or until they look puffed and not quite doubled in size again. This will happen quicker than the first rise.

Bake

Place pan in the oven and bake until the tops are golden brown. Keep a close eye on them to keep from over baking.

Make the Maple Frosting and Top Warm Rolls

Combine powdered sugar, vanilla extract, maple extract, milk and melted butter together until you have smooth consistency. Spread warm rolls with frosting. Serve and enjoy warm!

Making Dough Ahead

I love working with this dough because its so darn versatile! You can make it ahead and stop at just about any step within the recipe and save for later in the fridge or freezer.

After the Dough is Made Before the First Proof

• Refrigeration: At this point, you can store the dough covered in the refrigerator for up to 24 hours (it will rise in the fridge).
• Freezer: freeze in an airtight container or zip top bag for up to 3 months. To use, defrost and rise on the counter in a greased bowl, about 4 hours. Roll and fill as usual.

After the Dough is Filled and Formed into Rolls, Before the Second Proof

• Refrigeration: At this point, you can store the pans of rolls covered in the refrigerator overnight to slowly rise. Before baking, you will want to bring the rolls to room temperature before baking to ensure an even bake, about 1 hour on your counter.
• Freezer: To freeze, place cut rolls into an airtight container separated by parchment paper or in a zip top plastic bag. To defrost, place frozen rolls into a greased baking pan and cover gently with plastic wrap. Let rolls defrost and rise, then bake as usual.

Storing Baked Rolls

These will last up to 2 full days at room temperature as long as they are in an airtight container or covered tightly with plastic wrap. They will last up to 4 days in the refrigerator. Of course, before enjoying, be sure to microwave for a few seconds to warm them up for maximum deliciousness.

• To Freeze- let Pumpkin Cinnamon Rolls cool completely before wrapping them tightly in aluminum foil, and then placing them in a freezer safe ziplock bag. These will stay fresh in the freezer for 1-2 months.
• To Reheat from Frozen– I have found its best to let them thaw overnight in the fridge. Then place the Pumpkin Cinnamon Rolls on a baking sheet and cover with foil in a 250 degree oven for 15-20 minutes. Check to make sure the rolls are warmed through.

Loved Pumpkin Cinnamon Rolls? Give These Favorites a Try…

• Warm Cinnamon Roll Cheesecake Dip
• Caramel Apple Cinnamon Rolls
• Cinnamon Roll Pancake & Waffle Syrup
• Cinnamon Roll Pretzels

I hope you love it as much as we do at my house! Be sure to save/bookmark/pin/print this recipe and add it to your recipe box! It’s a good one you’re not going to want to lose. Have a great day, friends!

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Pumpkin Cinnamon Rolls

Soft, sweet and so addicting, this pumpkin cinnamon rolls recipe with maple glaze will have you and everyone you feed them to swooning.

Course Breakfast

Cuisine American

Keyword Pumpkin Cinnamon Rolls

Prep Time 2 hours 30 minutes

Cook Time 20 minutes

Total Time 2 hours 50 minutes

Servings 16 rolls

Calories 350kcal

Author Lauren Brennan

Ingredients

for the dough–

• 1 packet active dry yeast 2 1/4 teaspoons
• 1/4 teaspoon granulated sugar
• 1/2 cup warm water
• 1/2 cup warm milk
• 1/4 cup melted butter
• 2/3 cup granulated sugar
• 1 teaspoon salt
• 3/4 cup pumpkin puree
• 5-6 cups all purpose flour

for the filling–

• 2 tablespoons very soft butter
• 1/4 cup maple syrup
• 3/4 cup packed brown sugar
• 2 tablespoons cinnamon
• 1/2 teaspoon nutmeg optional

for the glaze–

• 2 cups powdered sugar
• 1/4 teaspoon vanilla extract
• 3/4 teaspoon maple extract optional
• 2-3 tablespoons milk
• 2 tablespoons melted salted butter

US Customary – Metric

Instructions

• In large bowl, sprinkle yeast and 1/4 teaspoon sugar over warm water. Stir and proof 5-10 minutes. After yeast has foamed, stir in milk, butter, sugar, salt, pumpkin puree, and half the flour. Stir in flour by 1/2 cup increments.
• When you can no longer stir, remove dough to board and knead in remaining flour or until dough is similar to bread dough, slightly sticky but won't stick to your hands. (For me, it took me about 5 minutes of kneading and I used 5 1/2 cups flour.)
• Lightly grease dough ball and place into a clean bowl. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft free area in your kitchen. Let dough rise for 1-2 hours or until doubled in size.
• While waiting for dough to rise, grease 1-9×13 pan and 1 pie plate or 8×8 square dish. In a small bowl, stir maple syrup and butter together.
• Punch down dough and remove to a clean, lightly greased board. Roll dough out to be 24×12 inch rectangle (approximately).
• Pour butter and maple syrup mixture over rolled dough and spread out to moisten entire surface.
• Sprinkle brown sugar, cinnamon and nutmeg over top dough and press down lightly. Roll dough up lengthwise to be a long, skinny log. Pinch edges of dough together. Using a sharp knife, cut entire log in half (to get 2). Cut those halves in half again (to get 4). Cut those halves in half again (to get 8 ) and then again (to get 16).
• Place rolls in prepared pans. (12 rolls in the 9×13, 4 in the other.) If some of the filling oozes out onto your board while cutting, scrape it off and place on top of the rolls to bake (we don't want to loose any filling!).
• Cover rolls to rise again for 1 hour or until they have almost doubled in size. Bake at 350 degrees for 20-25 minutes or until top of rolls are golden brown. (Check them after 18 minutes just to be sure you don't over bake).
• While rolls are baking, mix powdered sugar, vanilla, maple extract, milk and melted butter together until smooth. Spread over hot rolls and serve warm.

Nutrition

Calories: 350kcal | Carbohydrates: 69g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 214mg | Potassium: 112mg | Fiber: 2g | Sugar: 37g | Vitamin A: 2013IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg

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Cake Donuts: My Secrets to Success

I hate a dense and dry cake donut. You’ve had one, I’ve had one. I am very particular about my cake donuts which is why 99% of the time, I choose a yeast-raised donut if I’m going to a donut shop. But through this process, I thought “Surely, I can make a cake donut I LOVE” and so I did. Enter Pumpkin Donuts.

Cake donuts have a tendency to be quite dry, but, I figured out little ways here and there to make it work that all added up to an amazing finished product. Things like:

• not overworking the dough
• adding in an extra egg yolk
• using half & half
• using a stickier dough
• refrigerating for a few minutes to make it easier to handle
• rolling it out with lots of flour

Pop the donuts into your hot oil for a quick bath and voila! Add your glaze and that, my friends, is my love language.

Common Substitutions

As with anything homemade, this recipe includes a lot of pantry ingredients you already have (flour, baking powder, baking soda, brown sugar, eggs, and butter to name a few). Plus some not-so-common ingredients. Don’t worry though, I’ve listed helpful substitutions you should know about for this recipe down below:

• All Purpose Flour – I use unbleached all purpose, but the bleached kind is fine. Personal preference!
• Cinnamon, Nutmeg, Cloves, Ginger – lots of Fall and pumpkin flavors here! Pumpkin Pie Spice is a great substitute for these if preferred.
• Pumpkin – obviously you need pumpkin for pumpkin donuts! Please don’t confuse this with pumpkin pie filling, you just want plain pumpkin puree.
• Half & Half – adds fat and therefore moisture to the dough! If you don’t have or know what half & half is, substitute 2 tablespoons milk and 2 tablespoons heavy cream to create your own half & half. In a pinch, you can use 2 tablespoons heavy cream and 2 tablespoons cold water OR 3 tablespoons milk.
• Vegetable Oil – for frying! You can also use canola oil here.

How to Make Pumpkin Donuts

While homemade donuts of any kind require lots of time, they aren’t *too* hard to pull off. I’d recommend taking this recipe step-by-step and before you know it, you’ll be pulling a bunch of hot pumpkin donuts out of your oil, too. For full details see the recipe card down below

Preheat Oil

Preheat 2-3 inches of oil to 370 degrees. (I aim for 380 because, by the time you add your donuts in, the temperature will drop to the right where you want it at 370.)

What If I Don’t Have a Deep Fryer?

If you don’t have an actual deep fryer, you’ll want to use a heavy-bottomed pot that will retain heat. This is the exact pot I used. I like heating my oil before I even start making the dough for the donuts because I like to find the correct settings for my burner to hold my oil steady at 370. That way it’s just waiting for me and I know the general area I need to keep my burner set to. Mine was right around medium once it was brought up to temperature. You’ll have to increase the heat slightly once you put your donuts into the hot oil because the temp will drop.

Do I Need a Thermometer?

Yes, please use a thermometer in your oil. I have a thermometer just like this. It measures high/hot enough and even has a spot on it that says “donuts”. You’ll want to fry your donuts between 370 and 380 degrees.

Make Donut Dough and Refrigerate

For best results, stir everything by hand! Whisk the dry ingredients together in a large bowl: flour, salt, spices, baking powder, baking soda, brown sugar. Create a well in the center of the dry ingredients and add in the wet ingredients: melted butter, egg, egg yolk, pumpkin, and half & half. Stir until a thick dough forms. 

Cover and refrigerate for 10-20 minutes.

Roll and Cut Dough

Flour a board (or clean counter) and the dough as well. Roll out dough to 1/2-inch thickness. Use a donut cutter to create 3-inch donuts then brush off excess flour before frying.

Fry + Cool

Slide donuts into hot oil gently and fry 2-3 at a time. Fry 30 seconds per side (15-20 seconds for donut holes) or until golden brown. Drain on paper towels until cool enough to handle.

Watch your thermometer as you fry and adjust as you go. If your oil gets too hot, don’t be afraid to throw in a few sacrificial dough scraps to bring that oil temperature down. Obviously, reduce the burner heat too.

Can I Bake These?

I would not recommend baking this recipe. These pumpkin donuts are more of a dough that needs frying to help them rise rather than a thinner batter where baking is needed.

Glaze Pumpkin Donuts

To make the glaze whisk powdered sugar together with melted butter, vanilla, and enough milk to create a glaze slightly thinner than white school glue. Dip warm donuts into glaze and place on a cooling rack to drip and dry.

The glaze won’t stay white on the donut if you dip them warm, so if you’d like a more obvious glaze, either re-dip them again into the glaze once completely cooled, or wait until they’re completely cooled, to begin with.

More Donut Recipes to Try!

• Carrot Cake Donuts
• Red Velvet Donuts
• Donut Holes
• Homemade French Cruller Donut
• The Puddin Donut {Gourdough’s Copycat}
• S’mores Donut
• 3-Ingredient Nutella Donuts
• Pancake Mix Donuts
• Cranberry Orange Donuts

So, give these a whirl because I’m confident you can make amazing pumpkin donuts too!

Have a great day, friends!!

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Pumpkin Donuts

Nothing better than homemade Pumpkin Donuts! These sweet donuts are light, airy, spiced with cinnamon, and covered in a simple glaze.

Course Dessert, Snack

Cuisine American

Keyword Pumpkin Donuts

Prep Time 50 minutes

Cook Time 10 minutes

Total Time 1 hour

Servings 10 donuts with lots of donut holes!

Calories 306kcal

Author Lauren Brennan

Ingredients

• vegetable oil or canola oil
• 2 cups all purpose unbleached flour bleached works just fine too!
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/2 teaspoon ginger
• 1/2 cup lightly packed brown sugar
• 4 tablespoons butter melted
• 1 whole egg
• 1 egg yolk
• 1/2 cup pumpkin puree
• 1/4 cup half & half*

for the glaze-

• 1/2 lb. powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons butter melted
• milk as needed

US Customary – Metric

Instructions

• In a large, heavy-bottomed pot, heat 2-3 inches of oil to 370 degrees. (I aim for 380 because, by the time you add your donuts in, the temperature will drop to the right where you want it at 370.)
• For best results, stir everything by hand! In a large bowl, whisk flour, salt, leavenings, spices, and brown sugar together to combine. Create a well in the center of the dry ingredients. Pour in remaining wet ingredients into the well and whisk together to break apart the eggs. Then start incorporating all the dry ingredients until a thick dough forms. It might take 2-3 minutes to incorporate all the dry ingredients. Refrigerate dough for 10-20 minutes.
• Flour a board (or clean counter) and dough well and roll out dough to 1/2-inch thickness. Use a donut cutter to create 3-inch donuts.
• Fry 2-3 at a time: brush excess flour off of cut donuts and slide into hot oil gently. Fry 30 seconds per side (15-20 seconds for donut holes), and drain on paper towels until cool enough to handle. Watch your thermometer as you fry and adjust as you go.
• For the glaze, whisk powdered sugar together with vanilla, melted butter, and enough milk to create a glaze slightly thinner than white school glue. Dip warm donuts into glaze and place on a cooling rack to drip and dry. The glaze won't stay white on the donut if you dip them warm, so if you'd like a more obvious glaze, either re-dip them again into the glaze once completely cooled, or wait until they're completely cooled, to begin with.
• Store in airtight containers for up to 24 hours. After that, they *just* aren't the same. Still good, but not glorious.

Notes

*If you don’t have or know what half & half is, substitute 2 tablespoons milk and 2 tablespoons heavy cream to create your own half & half. In a pinch, you can use 2 tablespoons heavy cream and 2 tablespoons cold water OR 3 tablespoons milk.

Nutrition

Calories: 306kcal | Carbohydrates: 53g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 218mg | Potassium: 155mg | Sugar: 33g | Vitamin A: 775IU | Vitamin C: 0.5mg | Calcium: 64mg | Iron: 1.5mg

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Keeping Pumpkin Bread Soft and Sweet

I think the best part of homemade Pumpkin Bread is how soft, sweet and spicy it is every time! So delicious pulled out of the oven plain or with a slathering of honey butter. SO good! But not all pumpkin bread is created equal. Here is how to keep yours extra moist:

• Use Butter and Oil: I like the combination of both butter AND a light colored oil (like vegetable or canola) to not only give flavor, but to keep the entire pumpkin loaf moist.
• Adding Pumpkin: just like a banana bread is kept nice and moist because of the banana, this pumpkin bread stays moist because of the addition of pumpkin puree. (Libby’s is my favorite.)
• Use a Light Colored Loaf Pan: The darker the pan the crispier and the darker the edges get. I like using these Aluminized Steel Loaf Pans from USA pans. They are heavy duty, don’t warp and evenly bake your loaf without those super dark edges.
• Do Not Overbake: we have all eaten over-baked bread before and know it’s not good. To ensure we get perfectly cooked, moist pumpkin bread, start checking for doneness after 30 minutes with a toothpick. It’s better to start checking it too early than pull it out too late.

How to Make Pumpkin Bread

For full details on how to make pumpkin bread, see the printable recipe card down below

Make the Batter

In a large bowl, mix oil, butter, and sugars until well combined. Stir in eggs, vanilla, and pumpkin until smooth. Gently stir in dry ingredients until a uniform batter has formed. Scrape sides to ensure no lumps are present.

Pour prepared batter into a greased and parchment paper lined loaf pan. Spread it evenly across the top and sprinkle with pepitas, if desired.

Try Not to Overmix

For a basic white bread recipe or pizza dough, you want to knead the dough to build up gluten to create a chewy, yummy texture that we all know and love about bread. A cakey, sweet, non-yeasted bread like this pumpkin bread isn’t something we want to be chewy. We want it to be soft like cake which means we do not want to over mix the batter. Over mixing means continuing to stir the batter after the dry ingredients have been incorporated. This leads to gluten which leads to a chewy or gummy finished product which is what we don’t want! So, once the flour is incorporated, stop stirring. A few small lumps are ok!

Bake + Cool

Bake 45-50 minutes at 350 degrees F or until a toothpick comes out with a few moist crumbs. Cool 10 minutes before loosening edges and removing loaf from pan. Slice into pieces and serve warm or at room temperature.

The pumpkin loaf will slice perfectly if it has cooled completely. It will be delicious warm, but the pieces won’t look as nice. Also, using a nice sharp serrated knife to get through those pepitas on top of the loaf is key.

Storing Pumpkin Bread

This pumpkin bread can be stored either at room temperature for up to 3 days or in the refrigerator for 5 days. As long as it is an airtight container, it should stay fresh! Obviously the longer you wait to enjoy, the less ‘fresh’ it will taste. To breathe new life into your pumpkin bread, reheat a slice or two in a toaster oven or zap in the microwave 10 seconds or so. The entire intact loaf will stay moist much longer than slices of pumpkin bread (the less surface area that is exposed to air, the better.)

Can I Freeze Pumpkin Bread?

Yes, you can freeze pumpkin bread! Simply wrap it with plastic wrap a couple of times over and then put it into a plastic freezer bag. This will prevent it from getting freezer burn. Freeze for up to three months! To serve, thaw in the fridge overnight or on the counter for a couple of hours unwrapped. Reheat, if desired.

Jazzing Up Your Pumpkin Bread

I realize that you may have only thought of pumpkin chocolate chip bread as the only way to customize this recipe…NOT SO! You can add in pepitas, nuts (pecans or walnuts), raisins, craisins or even some orange zest for a nice tasty kick. Have you ever tried Pumpkin Swirl Donut Bread? It’s based off of my viral Cinnamon Swirl Donut Bread but with a spicy, pumpkin kick! SO good!

Also consider turning leftover pumpkin bread into French Toast. Oh mama, is it good! Especially with some Cinnamon Roll Syrup up on top. Swoon. If that isn’t Fall on a plate, I don’t know what is.

More Pumpkin Bread Recipes to Try!

If you loved this recipe you’ll love my other Pumpkin Bread recipes I’ve developed throughout the years too:

• Mini Pumpkin Bread Loaves
• Pumpkin Chocolate Chip Bread
• Pumpkin Cream Cheese Bread
• Pumpkin Swirl Donut Bread
• Pumpkin Monkey Bread

The printable recipe card is down below! Make this soon friends

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Pumpkin Bread

Start your Fall baking this year with this Classic Pumpkin Bread recipe! Sweet pumpkin flavor with just the right amount of spice.

Course Breads, Breakfast, Dessert, Snack

Cuisine American

Keyword Pumpkin Bread, Pumpkin Bread Recipe

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 12 servings

Calories 215kcal

Author Lauren Brennan

Ingredients

• 1/4 cup canola oil
• 1/4 cup butter softened
• 1/3 cup granulated sugar
• 2/3 cup light brown sugar
• 2 eggs at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin puree
• 1 1/2 cups all purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Line a light-colored loaf pan (8 1/2" x 4 1/2" x 2 3/4” high) with parchment paper then grease with nonstick cooking spray. Set aside.
• In a large bowl, mix oil, butter, and sugars until well combined.
  
• Stir in eggs, vanilla, and pumpkin until smooth.
  
• Gently stir in dry ingredients until a uniform batter has formed. Scrape sides to ensure no lumps are present.
  
• Pour prepared batter into pan. Spread it evenly across the top. Sprinkle with pepitas, if desired.
  
• Bake 45-50 minutes or until a toothpick comes out with a few moist crumbs.
  
• Cool 10 minutes before loosening edges and removing loaf from pan. Slice into pieces and serve warm or at room temperature.
  

Nutrition

Calories: 215kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 146mg | Potassium: 100mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1747IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

The post Pumpkin Bread appeared first on Lauren's Latest.

Main Ingredients Needed

After testing and retesting several recipes, I found the best ingredients for creating a moist, light, sweet crumb for these pumpkin muffins were:

• Whole Wheat Flour – you could also use regular all-purpose flour here. This fills out the muffins.
• Brown Sugar + Honey – these two are used to sweeten.
• Pumpkin Pie Spice + Cinnamon – these two are used for warm flavor. If you can’t find pumpkin pie spice you can replace it with nutmeg in a pinch!
• Baking Powder + Baking Soda – these are our leavening agents which makes these little babies light and fluffy.
• Salt – to balance and enhance the flavors.
• Eggs – this is used for structure and texture.
• Pumpkin Puree – do not confuse this for pumpkin pie filling! Pumpkin pie filling is pre-sweetened and spiced already whereas pumpkin puree is purely blended up cooked pumpkin. That’s what we want! You can find this canned in the baking aisle at the store.
• Oil – you can use vegetable oil, canola oil or a light olive oil. Pretty much any oil that is light tasting.
• Vanilla – for flavor.
• Pepitas – these top each muffin and make them look like they came straight from your local bakery. Plus they’re yummy and give great texture.

What are pepitas? Do I have to use them?

Pepitas are pumpkin seeds that don’t have a white shell that derive only from certain varieties of pumpkins. See those green-looking seeds on top of my muffins? Those are pepitas. And if you don’t like them or can’t find them, you do not have to use them!

Are Pumpkin Muffins Healthy?

Because the recipe does call for whole wheat flour, honey, pepitas, olive oil, and pumpkin puree, these could be considered a healthy muffin, though it depends on your definition of ‘healthy’. Ha!

Pumpkin Chocolate Chip Muffins

Keep your pumpkin muffins plain or better yet, try substituting a few chocolate chips!

You can easily adapt this recipe into a pumpkin chocolate chip muffin by folding 1/2 cup chocolate chips into the batter and then topping each muffin with a few extra chocolate chips before baking. Easy and delicious!

How to Make Pumpkin Muffins

Believe it or not, it only takes about 30 minutes, one bowl, and a handful of pantry ingredients to make these easy muffins from scratch. For full details on how to make Pumpkin Muffins, see the recipe card down below

Make Pumpkin Muffin Batter

Preheat oven to 350 degrees. Line a muffin tin with paper liners and set it aside. If you don’t have liners, spray your muffin tin super well with nonstick cooking spray!

In a large bowl, whisk all the dry ingredients together until combined. Create a well in the center.

Measure and pour remaining wet ingredients into the well. Slowly incorporate the wet ingredients in with the dry. Stir until just combined.

How to Prevent Gummy Muffins:

When I say stir until just combined, I mean it friends. Doing this ensures that these muffins turn out light and fluffy, not gummy, and weighed down. If you get gummy muffins it’s because you overmixed your batter (causing too much gluten in the flour to form).

Scoop and Bake

Scoop into muffin tins 2/3 way full and top with a sprinkling of pepitas.

Bake for 20 minutes or until completely cooked. Remove and cool for 5 minutes before removing and serving.

How Will You Know When the Muffins Are Done?

Since these muffins are tinted an orange color you can’t really look for those signature golden brown edges that indicate doneness. Instead, stick a toothpick in the middle of a muffin. If it comes out clean or mostly clean they’re done!

Storing Pumpkin Muffins

Store any leftover pumpkin muffins in an airtight container for up to 4 days. You don’t need to store them in the fridge, in fact, I don’t recommend storing them in the fridge. Doing so could lead to them drying out.

Can I Freeze These?

You absolutely can freeze these pumpkin muffins! Store in an airtight freezer-safe container for up to 3 months. Thaw and enjoy at room temperature.

More Muffin Recipes to Try!

• Healthy Pumpkin Muffins
• Glazed Pumpkin Bran Muffins
• Mini Pumpkin Chocolate Chip Muffins
• Morning Glory Muffins
• Lemon Poppy Seed Muffins

For a full list of all my pumpkin recipes available on my site, click here.

Below is the printable recipe card. Be sure to print/save/bookmark/pin this one because it’s a great one you’re not going to want to lose this one! Have a great day, friends!

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Bakery-Style Pumpkin Muffins

This recipe for Pumpkin Muffins is soft, moist, sweet and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery.

Course Breakfast

Cuisine American

Keyword healthy pumpkin muffins, pumpkin muffin recipe, pumpkin muffins

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 14 muffins

Calories 199kcal

Author Lauren Brennan

Ingredients

• 1 1/2 cups whole wheat flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup canned pumpkin puree
• 1/2 cup vegetable oil or canola or light olive oil
• 1/2 cup honey
• 1 teaspoon vanilla
• 1/4 cup pepitas

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
• In a large bowl, stir all dry ingredients until well mixed. Create a well in the center and add in the eggs, pumpkin, oil, honey, and vanilla. Stir until dry ingredients are just absorbed. Scoop into muffin tins 2/3 way full and top with a sprinkling of pepitas.
• Bake 20 minutes or until completely cooked. Remove and cool 5 minutes before removing and serving.

Notes

For Pumpkin Chocolate Chip Muffins: fold in 1/2 cup semi sweet chocolate chips into the batter. Scoop into muffin tins and sprinkle with a few extra chocolate chips before baking.

Nutrition

Calories: 199kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 135mg | Potassium: 130mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2077IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

The post Bakery-Style Pumpkin Muffins appeared first on Lauren's Latest.

Pumpkin Chocolate Chip Bread | The Perfect Fall Treat

I’m sort of in love with my Pumpkin Chocolate Chip Bread. I’ve been sitting on this recipe, making it the same way for the past six weeks because I wanted to *be sure* it was good. Friends, we are there! Its just the right amount of sweetness balanced with spice, pumpkin and chocolate…basically everything pumpkin bread should be.

Main Ingredients Needed

This Pumpkin Chocolate Chip Bread yields a moist, sweet cakey loaf that is all sorts of pumpkin and chocolate. It’s made in one bowl, poured into one loaf pan and topped with chocolate. Then it’s baked in a light-colored loaf pan for about an hour. But first, you need these ingredients!

• Salted Butter – softened! You can use unsalted if that’s what you have, just add an extra pinch of salt with the dry ingredients.
• Canola Oil – this makes the loaf pleasantly moist. Vegetable oil can be used instead, if that’s what you have on hand.
• Granulated Sugar – to sweeten of course.
• Pumpkin Puree – you can either use canned or make your own homemade pumpkin puree.
• Eggs – this adds structure and helps the bread rise a bit.
• Vanilla – for flavoring.
• All-Purpose Flour – adds structure to the bread and fills it out.
• Baking Powder – helps the bread rise.
• Salt – to balance and compliment flavors.
• Buttermilk – extra moisture comes from this ingredient that creates an extra soft pumpkin bread. If you don’t have buttermilk on hand mix together 1/4 cup of milk and 1/4 teaspoon of white vinegar.
• Semi-Sweet Chocolate Chips – chocolate and pumpkin is always a good pairing. Switch out for white chocolate, dark chocolate or even nuts if you want. I would go with walnuts or pecans.

How to Make Pumpkin Chocolate Chip Bread

Now with those helpful tips in mind and the ingredients gathered, you’re ready to make the best pumpkin bread ever. For full recipe details and ingredient measurements, be sure to scroll down to the recipe card at the bottom of the post.

Combine Wet Ingredients

Preheat oven. Grease light colored loaf pan with non-stick cooking spray and set aside. In a large bowl, mix oil, butter and, sugar until well combined. Stir in eggs, vanilla and, pumpkin until smooth. 

Add in Dry Ingredients, Buttermilk, Chocolate Chips

Gently stir in dry ingredients and buttermilk until it’s uniform batter has formed. Scrape sides to ensure no lumps are present. Stir in 3/4 cup chocolate chips. Pour into prepared pan and top with remaining 1/4 cup chocolate chips.

Bake, Cool + Serve

Bake in the lower half of the oven until completely baked. Remove from oven and cool (at least 15 mins) before removing from pan. Slice and serve.

Pro Tips for Making the Best Pumpkin Chocolate Chip Bread

To get the best results with this pumpkin bread recipe you will want to:

• Stir the flour in until just combined. Meaning, don’t stir it like crazy because you don’t want to develop any gluten. Gluten = chewy. For a loaf that is basically a cake, you’ll want it to be tender like a cake. So, don’t overthink it and don’t over mix.
• Use a light-colored loaf pan… and parchment paper if you can swing it. These are the ones I own and I couldn’t recommend them enough. They are fabulous. Dark pans tend to lead to crispy, dark edges. We do not want that for this loaf! Also, bake the loaf in the lower half of the oven. If you do happen to use a darker pan, reduce oven temperature to 325 degrees and start checking doneness at 45 minutes in. You don’t want it to burn.
• Let it cool before removing from the pan. Not cooled completely but cooled enough that it won’t fall apart once it’s been removed from the pan. 15 – 20 minutes after bake time is a good sweet spot. You shouldn’t have to use oven mitts to remove it from the pan. Everything can be very warm to the touch still, but its too hot if you have to use oven mitts. And of course, eat it warm!

Storing Options

The amazing thing about Pumpkin Chocolate Chip Bread is that it can be made ahead of time! It is best served warm (isn’t any baked good?) but it is also delicious at room temperature.

Room temperature or In the fridge– Normally, this recipe can last for up to 3 days stored at room temperature. The longer it sits, the more crumbly and dry it gets. Warming will help with this, but storing it in the refrigerator would be preferred, especially if you’re wanting this to last beyond 3 days. Storing this pumpkin bread in the fridge will actually extend its shelf like as long as its wrapped well or in an airtight container.  That way you can make it a couple of days in advance and keep it fresh in the fridge. Simply eat cold or reheat for 10 seconds per slice in the microwave.

Freezing Pumpkin Bread– Bake accordingly and let the loaf cool completely. Then wrap it with plastic wrap a couple of times over and then put into a plastic freezer bag. This will prevent it from getting freezer burn. When stored this way, Pumpkin Bread can last for up to 3 months! Now that is fall meal prepping.

More Pumpkin Recipes to Try:

• Homemade Pumpkin Pie Recipe
• Soft Pumpkin Sugar Cookies
• Pumpkin Bars
• Pumpkin Pecan Cobbler
• Pumpkin Whoopie Pies with Caramel Pecan Filling
• Pumpkin Cream Cheese Swirl Muffins

Everyone should have a plethora of pumpkin recipes and this pumpkin chocolate chip bread recipe definitely needs to make it to your recipe box. It always is delicious, always goes over well and always gets finished first.

So print, bake, eat, repeat. Have a great day, friends!

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Pumpkin Chocolate Chip Bread

Moist, sweet and cakey, this Pumpkin Bread Recipe is beyond good. Filled with chocolate and baked to perfection, it's the perfect fall treat!

Course Breads, Breakfast, Dessert

Cuisine American

Keyword Pumpkin Bread, Pumpkin Bread Recipe, Pumpkin Chocolate Chip Bread

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 12 slices

Calories 303kcal

Author Lauren’s Latest

Ingredients

• 1/4 cup salted butter softened
• 1/4 cup canola oil
• 1 cup granulated sugar
• 1/2 cup pumpkin puree
• 2 large eggs at room temperature
• 1 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup buttermilk
• 1 cup semi sweet chocolate chips divided

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Grease light colored loaf pan (8 1/2″ x 4 1/2″ x 2 3/4” high) with non-stick cooking spray and set aside.
• In a large bowl, mix oil, butter and, sugar until well combined. Stir in eggs, vanilla and, pumpkin until smooth. 
• Gently stir in dry ingredients and buttermilk until it’s uniform batter has formed. Scrape sides to ensure no lumps are present. Stir in 3/4 cup chocolate chips. Pour into prepared pan and top with remaining 1/4 cup chocolate chips.
  
• Bake for 50 to 60 minutes in the lower half of the oven until completely baked. Remove from oven and cool at least 15 minutes before removing from pan. Slice and serve.

Nutrition

Calories: 303kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 150mg | Potassium: 174mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1770IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 2mg

The post Pumpkin Chocolate Chip Bread appeared first on Lauren's Latest.