Pumpkin Swirl Brownies

I got this recipe of my friend Sydney's blog The Drinkwater Kitchen. She has some other yummy looking recipes on there you might want to check out! I made these tonight and they are super yummy!

Ingredients:
1/2 c. butter
8 oz. semisweet chocolate chips
4 eggs
1 1/2 c. sugar
2 t. vanilla
2 c. flour
1 t. baking powder
1/2 t. salt
1 c. pumpkin puree
3 T. oil
1 1/4 t. cinnamon

Preheat the oven to 350F and spray a 9″x9″ cake pan with nonstick spray.

In a small saucepan, melt butter over medium heat. Add chocolate and remove from heat. Let sit for a few minutes, then stir until smooth.

In a large bowl beat the eggs, sugar and vanilla for 3-4 minutes, until thick and pale yellow. Add the flour, baking powder and salt and beat until just combined.

Put about a third of the batter into another bowl and stir the pumpkin, oil, and cinnamon into it. Stir the chocolate mixture into the remaining batter and spread a little more than half of it into the prepared pan. Top with the pumpkin mixture, then drop large spoonfuls of the remaining chocolate mixture on top. Swirl a toothpick through both to create a swirled effect.

Bake for 55-60 minutes, until just set and starting to pull away from the sides of the pan. Makes 16 brownies.

Pumpkin Chocolate Chip Coffee Cake

Topping
3/4 cup flour
1/4 cup butter (1/2 stick) room temperature
1/2 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup chocolate chips

Cake
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, (1 stick) room temperature
3/4 cup sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 can of pumpkin (15 oz)

1. For the topping, combine flour, butter, brown sugar, and cinnamon, ginger, cloves, nutmeg and salt in a medium bowl. Mix until crumbly. Add chocolate chips and toss together. Set aside.

2. Preheat your oven to 375 degrees. Butter and flour a 13x9 inch baking pan. Sift 2 cups of flour, baking powder, and salt into a small bowl. Using an electric mixer, beat 1/2 cup of butter in a large bowl until fluffy. Gradually add 3/4 cup sugar and 1/2 cup brown sugar, beating until well blended. Add eggs 1 at a time, beating to blend after each addition. Add vanilla extract and stir in entire can of pumpkin. With the mixer on low, add the dry ingredients and stir until just blended.

3. Spread half of the batter into the bottom of the pan. Sprinkle around half of the topping mixture and spread the remaining batter on top. Distribute the leftover topping evenly over batter. Bake until tester inserted into center comes and clean and topping is golden brown, about 40 minutes. Cool cake. Serve room temperature.

Pumpkin Pie Pop Tarts with Maple Glaze

I had a friend who posted on facebook that she had made these and how good they were. So, I asked for the recipie and now I'm sharing it with you! This recipie comes from JoyTheBaker.

In a saucepan, heat up on medium heat until spices become fragrant...

3/4 cup pumpkin puree

1/8 tsp ground cloves

1/4 tsp ground ginger

1/2 tsp ground cinnamon

Remove from heat and whisk in....

1 large egg

1/4 tsp salt

1/3 cup granulated sugar

Place filling in fridge while you prepare your dough.

You need to start with pie dough. Wether you use pre-done, make your own or use Pillsbury crescent rolls like I would, depends on how many you will get out of this. Roll out your pie dough into 1/8th thickness and cut with a pizza cutter pop tart size rectangles.

Beat one large egg in a bowl and brush on half of your rectangles. Spoon filling on top of brushed squares. Place the other half of the rectangles on top. With a floured fork, crimp edges together. Create vent holes on top of pockets.

Let tarts rest in fridge while you preheat the oven to 350 degrees.

When oven is ready, place tarts in upper 1/3 of oven and bake for 25-30 minutes.

Cool tarts. While cooling make glaze of...

1 cup of powdered sugar

2 tsp of maples syrup

2 tbls of milk

Glaze cooled tarts and enjoy!

Pumpkin Muffins

For Jillian :)

INGREDIENTS:
2 c cake flour
1/2 c sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 teaspoon ground cloves
1 c pumpkin puree
1/2 cup low-fat buttermilk
1 egg
2 tbsp vegetable oil

INSTRUCTIONS:
Preheat oven to 375 degrees. Combine the dry ingredients in a bowl and stir to mix well. In a separate bowl, whisk the pumpkin, buttermilk, egg, and oil together until smooth. Gently fold the pumpkin mixture into the flour mixture, being careful not to overmix. Divide batter among the prepared muffin cups. Bake 20 minutes or until the muffins are deep golden and baked through. Cool slightly and serve immediately. Makes 1 dozen.

I often add a couple handfuls of chocolate chips to these. We love them that way. :)

Chocolate-Glazed Pumpkin Cookies

Amanda made these the other night and they are ridiculously good! She put a few chocolate chips in them which makes them even better. :)

Ingredients
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon pumpkin-pie spice
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 can (15 ounces) pure pumpkin puree
4 ounces semisweet chocolate, chopped

Directions
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.

Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).

Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.

When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.

Pumpkin Spice Latte

I'm not a coffee drinker, but I thought that you guys might like this, so if you try it, let me know! This was done in a crockpot.

--2 cups milk (I used 1%)
--2 T canned pumpkin
--2 T white sugar
--2 T vanilla (not a typo. it asks for tablespoons)
--1/2 tsp pumpkin pie spice
--1/2 cup brewed espresso or 3/4 cup strong brewed coffee
--garnish with whipped cream

The Directions.
Put it all in a crockpot (as small as a 1.5 qt) whisk together and leave for a couple of hours.

Pumpkin Pancakes

These were just too good not to share....

INGREDIENTS
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

DIRECTIONS
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.