10 Pumpkin Recipes for Fall

Growing up in southern California, I was a bit disconnected from this whole “pumpkin season” thing. Fall certainly brought pumpkin carving, and a trip to the local “pumpkin patch.” But…our pumpkin patch was just a straw-covered section of a mall parking lot. It wasn’t exactly the experience you get at an actual pumpkin farm.

My pumpkin patch experience got a serious upgrade in college. I started going to the Fall Harvest at the Kirkwood Farmer’s Market. Kirkwood is a small-ish suburb that’s part of St. Louis County. It was only a 20-minute drive from my college dorm, but felt like worlds away. It was always a nice reprieve from college life….small town vibes, fresh food, friendly vendors. I often invited friends, but sometimes I’d just go alone and unwind.

The market is great year-round, but fall is especially fun. I’d walk around sampling all the ciders and pumpkin treats and apple pies…and I got totally hooked on fall flavors. So thanks, Kirkwood, for helping me discover my love of all things fall. This list of pumpkin recipes is dedicated to you.

Here are the pumpkin recipes I’m most excited to try this year, and some old favorites:

 

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Nutella Bread from A Treats Affair

 Pull Apart Nutella Filled Pumpkin Bread: Just reading this recipe name makes me hungry. I love surprise pockets of Nutella, so there’s no doubt I’d devour this bread.

 

Pumpkin Gooey Butter Cake: This recipe is especially appropriate given my ode to St. Louis. Gooey butter cake is a St. Louis gem. I’ve made it with Biscoff…now it’s pumpkin’s turn!

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Snickerdoodles from Half Baked Harvest

Pumpkin Gingerbread Coffee Cake: I’ve made pumpkin gingerbread before, and the flavor combo turned out great. This kicks it up a notch with the streusel topping.

Pumpkin Chai Snickerdoodles: I had planned to make this recipe last year, but never got around to it. Hope to make it happen this year!

Soft Batched Frosted Pumpkin Cookies: These are pretty simple compared to some of my other picks, but sound incredibly satisfying. Cakey pumpkin cookies are my favorite, and I bet they’re awesome frosted.

Homemade Pumpkin Pie Spice: Did you know it’s super easy to make your own pumpkin pie spice? I make a batch every year  instead of buying it. I like controlling the spice levels, and this is my go-to!

Pumpkin recipes already on this blog:  

Craving more fall flavors? Check out last year’s pumpkin roundup, or my fall recipes Pinterest board.

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Brownie Bit Cookies

Can’t decide whether you want a cookie or a brownie? Have I got a treat for you!

img_0453These chewy cookies boast more than chocolate chips: there are also chewy brownie bits. Start with a cooled batch of brownies. Then you whip up a batch of cookie dough, crumble the brownies into bits, and fold those bits right into the dough.

This recipe takes longer than most, since you have to bake brownies all the way through and then bake a batch of cookies too. But you can totally save time by making semi-homemade brownies, or even buying some at the store. You could definitely use store-bought cookie dough, too. Makes no matter: you’ll end up with great cookies regardless. Every bite into these beauties rewards you with buttery dough, chocolate chips and fudgy brownie. Plus, you should have extra brownies left over…so that’s a win, right?

Brownie Bit Cookies

Original recipe: Two Peas and Their Pod. I’ve rewritten things a bit and added commentary. 

Yield: ~30 cookies

Suggested equipment: Mixer

Total Time: ~2 hours

Cook Time: 40 minutes

Ingredients

Brownies

  • 1 cup unsalted butter
  • 2 1/4 cups sugar
  • 1 1/4 cups Dutch-process cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp espresso powder
  • 1 tbsp vanilla extract
  • 4 large eggs, at room temp
  • 1 1/2 cups flour
  • 2 cups chocolate chips

Cookies

  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt (regular salt is fine if you don’t have sea salt)
  • 1 cup unsalted butter, at room temp
  • 1/2 cup granulated sugar
  • 1 1/2 cups light brown sugar
  • 2 eggs, at room temp
  • 2 tsp vanilla extract
  • 1 1/2 cups brownie chunks
  • 1 1/2 cups chocolate chips
  • Extra sea salt to sprinkle on the cookies

Directions

Make your brownies

  1. Preheat your oven to 350F
  2. Use a medium, microwave-safe bowl to melt the butter. Use 30-second increments until the butter is fully melted
  3. Add your sugar and stir to combine
  4. Microwave the mixture until it’s hot, but not bubbling. Keep an eye on it, and stop microwaving once it’s shiny
  5. Stir in your cocoa, baking powder, salt, espresso powder and vanilla
  6. Whisk the eggs into the batter, stirring until it’s totally smooth
  7. Line a 9×13 pan with foil, and spray with nonstick spray
  8. Pour your batter into the pan. Bake about 28-30 minutes, until a toothpick comes out clean or with just a few moist crumbs. Your edges will look set, but the center will still look pretty moist
  9. Let the brownies cool completely, then chop them into bite sized bits so they’re ready to go for your cookies. Measure as you go, because you’ll have leftover brownies and can just keep the rest in the pan for later. You only need 1.5 cups of chunks for the cookies!

Make your cookies

  1.  Preheat your oven to 350F
  2. In a medium bowl, whisk your flour, baking powder, baking soda and salt
  3. Use your mixer to cream butter, sugar and brown sugar for about 3 minutes
  4. Add your eggs and vanilla, then mix again until it’s fully combined
  5. Set the mixer to low, and slowly mix in your dry ingredients. Only mix until it’s combined—the dough is a little runny so you might be tempted to keep going, but don’t overmix the dough!
  6. Add your chocolate chips and brownie chunks, and stir one more time. I like to do this part by hand so I can keep an eye on mix-in distribution and size!
  7. Line baking sheets with parchment
  8. Use about two tablespoons of dough per cookie, and place onto the baking sheet. You can sprinkle the tops with sea salt if you want (definitely recommend this!)
  9. Bake about 10-12 minutes, until the edges are turning a golden brown
  10. Let the cookies cool on the baking sheet for a few minutes, then move them to a cooling rack to cool completely

Web-Hopping vol. 26

It’s been a while since I did a web-hopping post! That doesn’t mean my actual web-hopping stopped, though. I add dozens of recipes to my “must bake” list every week. Right now, I’m all about fall flavors. From pumpkin to zucchini—I’ll take them all.

Apples are particularly top of mind for me this week, because friends are starting to post their apple picking pictures. I love apple picking, and used to go every year when I lived in the midwest. It’s a tad harder when you live in San Francisco and don’t own a car…but I’m sure I can make it happen!

In the meantime, I plan on scooping up tons of apples from my local markets. Here are the six apple recipes I’m most excited to try this year, and few old favorites.

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Pretzels from Baked by Rachel

Apple and cheddar soft pretzels: I’ll be honest: I get lazy about making yeasted recipes. But these have been on my list for years (literally) and maybe this will be the year I finally make them happen!

Caramel apple shortbread bars: I mean, what’s not to like? A buttery cookie-like base, topped by the classic combo of caramel and apple.

Apple cinnamon zucchini muffins: Zucchini makes for moist, flavorful baked goods so it’s the perfect solve for muffins—which are often too dry for my taste. And in this recipe, chunks of apple take things to an even better place.

 

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Snickerdoodles from Bob’s Red Mill

Apple pie-stuffed snickerdoodles: I mean: just look at that picture. You cook up apples like you’re gonna throw them in a pie…but instead, you throw them in the middle of snickerdoodles. And you all know how much I love a good stuffed cookie!

Apple shortcake with honey, cinnamon and lavender: Naturally, I’m intrigued by the lavender in here. I can’t quite imagine how it will taste…which makes the recipe super compelling! (Warning: this recipe is in Hebrew. If I ever make it, I’ll report back on whether translating the page works out!!!)

Ginger apple molasses cake: I’m a sucker for anything ginger or molasses, so clearly this is a must-make. I also love that it has mascarpone frosting!

And just in case you’re craving more: here’s a handy roundup of apple recipes I’ve shared with you in the past.

Strawberry Saffron Chocolate Chip Cake

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You know when you get your heart set on making a certain recipe? And even though there are other options that are totally easier for one reason or another…it doesn’t matter?

Ladies and gentleman: Welcome to my brain when I made this cake.

The recipe itself is super simple. But it turned out that getting my hands on the right ingredients wasn’t so easy. This post may say “strawberry cake,” but the original recipe called for figs. And in a silly, produce-naive move, I was trying to make this cake before fig season kicked into full force. (Ahem: I made this cake in April…so now you know I’m not always the most punctual with my posts 🙂 )

I had already bought the other ingredients when I realized my faux pas. I tried four grocery stores, but there were no figs to be found. Still: I really wanted to make this cake. I’d been eyeing this cake for months, and was so curious about what a saffron-tinged cake would taste like. Plus, I’d already bought the yogurt and saffron. Time for Plan B!

Lucky for me, the recipe’s author helped me out. I commented on Alejandra’s blog asking if she thought dried figs would work ok. And she gave me so much advice! She suggested other recipes on her site that were fig-less, but similar. She suggested a way to rehydrate dried figs. And she also suggested swapping in berries instead.

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Ta-dah! We had a new plan. Since I stubbornly wanted to use the saffron and greek yogurt, swapping in another fruit was my best option. I got some strawberries to replace the figs, and finally this cake and I got to have our moment in the sun.

I brought the finished beauty to my cake party and it was a total hit. Friends kept commenting on how different it was from other desserts they’d tried before. They couldn’t put their finger on the saffron, but they loved how it tasted!

The cake is super moist, thanks to the olive oil and greek yogurt in the batter. Saffron and almond extract combine for a really unique flavor that’s a little earthy, but balanced. The strawberries add a bit of juiciness and a sweet topping before you bite into the cake itself. Alejandra mentions you can omit the saffron if you want to…but I don’t think you should.

In the end, it all worked out. Thank to Alejandra for all her help! I’m definitely going to try this again now that figs are actually in season!

Strawberry Saffron Chocolate Chip Cake

Original recipe: Always Order Dessert. I’ve rewritten things a bit and added commentary.

Yield: One 9-inch cake

Suggested equipment: It’s best to use a springform pan, if you have one!

Total Time: 1.5 hours

Cook Time: 45 minutes

Ingredients

  • 1 cup plain, whole Greek yogurt
  • 3 large eggs at room temperature
  • 1/2 cup olive oil
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 3/4 cup granulated sugar
  • 1/4 cup heavy cream
  • 1/4 tsp saffron threads
  • 1 1/2 cups flour
  • 1 tsp kosher salt
  • 1 tbsp baking powder
  • 1 cup sliced strawberries
  • 1/2 cups semisweet chocolate chips

Directions

  1. Preheat your oven to 350F
  2. Whisk together your yogurt, eggs, olive oil, vanilla, almond extract and sugar until the mixture is smooth
  3. Combine your heavy cream and saffron in a small bowl. Microwave the bowl until the cream is hot—should take about 20 seconds
  4. Whisk the cream, and let it sit for 2 minutes. That gives the saffron time to steep into the cream
  5. Pour the cream into your bowl of batter, and mix it together
  6. In a separate bowl, whisk your flour, baking powder and salt
  7. Add wet ingredients to the dry ingredients, and stir until it’s just combined
  8. Grease a 9 inch springform pan, and line the bottom with parchment paper
  9. Pour your batter into the prepared cake pan
  10. Arrange strawberry slices and chocolate chips all over the top of your cake
  11. Bake the cake 40-45 minutes, until it’s golden on top and on the sides. A tester in the middle should come out clean and free of liquidy batter!
  12. Let the pan cool for fifteen minutes. Then, remove the sides of the springform and transfer the cake to a wire rack so it can cool completely

Note: I actually thought this cake tasted even better the day after I made it, so feel free to prep ahead!

 

M&M Blondies

Sometimes I do things like bake basil into cupcakes. Other times…I just want something simple.

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Such delightful color!

These bars are certainly simple, but they’re also incredibly good. Brown sugar makes for an excellent blondie base, and Mini M&Ms add a bit of chocolate to every bite. The M&Ms also add a nice burst of color—which is never a bad thing.

This is an easy recipe that comes together quickly, but you’ll want to allow for a couple of hours of chill time. That helps the bars firm up and locks in the flavor so you get the best blondie possible. I won’t tell anyone if you sneak some extra M&Ms while you wait for the bars to cool…

M&M Blondies

Original recipe: Inside BruCrew Life. I’ve rewritten things a bit and added commentary. 

Yield: 30 bars

Suggested equipment: Mixer

Total Time: 3 hours (includes a couple of hours for the bars to fully cool and firm up)

Cook Time: ~22 minutes

Ingredients

  • 1/2 cup butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 cups flour
  • 1 1/2 cups Mini M&Ms

Instructions 

  1. Preheat your oven to 350F
  2. Beat the butter and brown sugar together until they’re creamy
  3. Add the eggs and vanilla, then beat the mixture again
  4. Measure out a cup of the M&Ms, and mix them into the batter by hand
  5. Spray a 9×13 baking dish with nonstick spray
  6. Pour your batter into the dish
  7. Sprinkle your remaining M&Ms over the top of the batter
  8. Bake 22-24 minutes. They’ll look a little under-done when you pull them out, but will firm up as they cool
  9. Let the bars cool for a couple hours, then cut them into squares. Bars keep well in a covered container.

Strawberry Basil Cupcakes with Basil Buttercream

A couple of months ago, we had a cooking challenge at work. There was only one rule: you had to use basil. People tried all kinds of recipes, from pesto to pizza. But the minute I heard the challenge, I knew I had to bake with basil, rather than cooking with it.

IMG_4381I’d baked with basil before, and loved these lemon basil chocolate chip cookies from a bit ago. So, I had good faith in basil as a baking ingredient. Now I just needed the perfect recipe. Given that 1) I work at Pinterest and 2) I’m obsessed with Pinterest, it felt pretty appropriate to turn to Pinterest for ideas. I stumbled on this recipe for basil cupcakes, and knew I’d found my winner.

And this recipe was a winner in every sense of the word. The cupcakes turned out great….and I won the cooking challenge, too! I ended up submitting two entries, and will share the other recipe another time (hint: it involves tangerine).

For now, let’s talk about these cupcakes. When you bake with herbs, you have a few options. You can throw the herb directly into batter, infuse it into an ingredient, or mix it into an ingredient. This recipe takes the latter route, and you mix bits of basil into regular sugar for the cake, then powdered sugar for the frosting.

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Basil sugar

I loved the cupcakes the minute I tasted them: strawberry’s sweetness balances nicely with basil’s earthiness. And since the basil is mixed into the sugar, you don’t get distinct bites of basil as you chomp on the cake. At first, I wasn’t so sure about the frosting, though. I tried a bit of it on its own and couldn’t decide if it was distinctly delicious, or too salty, or too basil-y. I figured the only way to know for sure was to slather it on some cupcakes, and pass them out to taste testers.

Readers, let me tell you: do not doubt the basil buttercream. It was the perfect complement to the strawberry cupcakes, and worked really well once you took a bite of cake and frosting together. It’s super hard to explain what it tastes like, but every bite of cupcake gives you a really nice range of flavors. You get a bit of saltiness, then herb-ish flavors, and then the sweetness of the strawberry cake.

You’ll need to try this recipe to see what I mean! It’s probably not a cake flavor you’ve ever dreamt of before…but trust me, you should give it a shot.

 

Strawberry Basil Cupcakes with Basil Buttercream

Original recipe: Cupcake Project. I’ve rewritten things a bit and added commentary. 

Yield: 24 cupcakes

Suggested equipment: Food processor, mixer

Total Time: ~1 hour, 15 minutes

Cook Time: 20 minutes

Ingredients

For the cupcakes

  • 1 cup basil sugar (Make this first; you’ll need 1 cup sugar and 1 handful fresh basil leaves)
  • 1 3/4 cups cake flour (not self-rising)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 1/3 cup greek yogurt (plain)
  • 1/4 cup canola oil or vegetable oil
  • 1/2 tsp vanilla extract
  • 2/3 cup fresh strawberry puree (I used 7 strawberries)

For the frosting 

  • 1/4 cup whole milk
  • 1 cup unsalted butter, at room temperature
  • 2 cups basil powdered sugar (you’ll need 2 cups sugar, and 2 handfuls of basil)
  • 2 cups regular powdered sugar
  • 1/2 teaspoon salt

Directions

Make your cupcakes

  1. Preheat your oven to 350F
  2. Make your basil sugar, following the link above in the ingredient list
  3. Use a medium mixing bowl, and mix your basil sugar, cake flour, baking powder, baking soda and salt
  4. Add butter, then mix until it’s fully combined
  5. In a small mixing bowl, whisk your eggs, yogurt, oil and vanilla until the mixture is smooth
  6. Add your egg mixture to the flour mixture. Mix until it’s all just combined
  7. Fold in your strawberry puree, and mix until just combined
  8. Add in your milk, and mix until it’s just combined
  9. Line a cupcake pan with liners, and fill ’em up about 3/4 of the way
  10. Bake for 18-20 minutes, or until the cupcakes bounce back a little when you touch the tops. Mine took 19 minutes on the dot
  11. Let cupcakes cool completely before you frost them

Make your frosting 

  1. First, whip up your basil powdered sugar using the link in the recipe list above
  2. In a mixing bowl or mixer, beat your butter until it’s light and fluffy. It should take just a few minutes if you use a mixer on high speed
  3. Add your basil powdered sugar in increments, mixing in between each addition
  4. Mix in your regular powdered sugar in increments, mixing in between each addition
  5. Add in your salt, and mix thoroughly to make sure it’s evenly distributed
  6. Frost your cupcakes!
  7. Wow people with this totally unexpected-but-amazing flavor combo 🙂

Peanut Butter Chocolate Chip S’Mores Bars

As I assembled this six-layer dessert, I literally said “this is ridiculous” out loud.

And it’s true—these bars are utterly ridiculous. Peanut Butter Chocolate Chip S’Mores Bars are a fun, indulgent riff on s’mores. Think chocolate chip cookie bars, but with layers of goodness inside. You’ve got peanut butter,  chocolate, graham cracker and marshmallow fluff in there. That all adds up to six insanely delicious layers.

IMG_4709I found this recipe during one of my s’mores-inspired recipe hunts. I’m a little obsessed with s’moresinspired treats, and constantly add more recipes to my collection.

The original recipe calls for store-bought dough, and you could certainly do that—there’s so much happening in these bars, you probably wouldn’t even notice the difference between store-bought and homemade dough. Still, I decided to make mine from scratch, and used the dough from my Gooey Chocolate Chip Fudge Bars. It worked out great: the dough was sturdy enough to keep the bars together, and the original recipe’s yield scaled perfectly to what the s’more bar recipe required. Whether you buy dough or make it, pay attention to measurements: you’ll need two 9×9 layers of dough to make this recipe work!

I was so excited to try these, and anxiously waited for the bars to cool so I could cut them up. My patience was definitely rewarded. Every bite of these bars is a trip down Delicious Lane. You get a bite of cookie, then a nice hit of chocolate, a spot of peanut butter, a spot of fluff…and more cookie. The graham cracker crumbs add a bit of texture, and help break up the fluff a bit.

My coworkers agreed that these bars were ridiculous, but in a totally amazing, have-to-eat-more way. We kept sneaking more bars from the kitchen all afternoon!

Peanut Butter Chocolate Chip S’Mores Bars

Original recipe: Cookie dough comes from Back from Seconds; Six Layer S’Mores recipe from Cookies and Cups. I’ve rewritten things a bit and added commentary. 

Yield: 25 bars

Suggested equipment: Mixer

Total Time: ~3 hours, including chill time

Cook Time: ~25 minutes

Ingredients

For the cookie dough

  • 1 cup unsalted butter, softened
  • 2/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 2 1/3 cups flour
  • 1 1/2 cups chocolate chips

For assembly  

  • 4 standard Hershey chocolate bars (I used dark chocolate)
  • 1 cup creamy peanut butter
  • 5 graham crackers, crushed into crumbs
  • 7 oz of marshmallow fluff (about 1 1/2 cups)

Directions

Make your dough

  1. Use your mixer to cream together the butter, brown sugar and granulated sugar until it’s light and creamy
  2. Add eggs, vanilla and salt, then mix well
  3. Add baking soda and flour. Mix until combined
  4. Stir in your chocolate chips

Assemble and bake

  1. Line and spray a 9×9 pan
  2. Take 1 1/4 of your cookie dough, and press it into the bottom of the prepared pan. Try to make the layer as smooth as you can
  3. Top your cookie dough with a single layer of chocolate bars
  4. Spread peanut butter on top of the chocolate. This might get tough: I ended up “finger-painting” with the peanut butter to make it work!
  5. Sprinkle your graham cracker crumbs on top of the chocolate
  6. Use a spoon to put dollops of fluff all over the graham crackers, then use an offset spatula to smooth it into a single layer
  7. Use your remaining cookie dough for the final layer. It’s easiest to just put bits of dough on the top, and then smooth them out with your fingers so it’s a single layer
  8. Bake for 22-25 minutes, until the top is golden. Mine took 24 minutes. It’s a little hard to tell if they’re done since there are so many layers…make sure to use a toothpick to test if the insides are baked through
  9. Allow the pan to cool for 2 hours on a wire rack. Then, transfer them to the fridge to cool completely.
  10. A little before you want to cut the bars, take them back out of the fridge. Use a shape knife to slice them up!

Note that these are a little tough to cut: it’s too hard when the bars are gooey, but also too hard to cut if they’re super chilled. So I suggest chilling them to let the bars set, but taking them out of the fridge about 30 minutes before you want to cut and serve.

These bars last nicely in an airtight container, and are best within 3 days of baking.

 

 

And a handy Pin for the Pinners out there:

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