pumpkin

Bready or Not: Chocolate-Swirled Pumpkin Bars

Posted by on Oct 9, 2019 in Blog, blondies, Bready or Not, brownies, chocolate, pumpkin | 0 comments

Chocolate-Swirled Pumpkin Bars. Because I will never feature enough iterations of this perfect pairing.

Bready or Not: Chocolate-Swirled Pumpkin Bars

Yeah, every year I do a new take (or a couple) on this lovely Voltron-saving-the-galaxy team-up between pumpkin and chocolate. You know why? Because it’s AWESOME. Like Voltron. With a lot less death and destruction.

Bready or Not: Chocolate-Swirled Pumpkin Bars

This recipe gets extra oomph from cream cheese, but by no means do these taste like cheesecake bars. Here, the cream cheese adds umami richness rather than straight-out cream cheese flavor.

Bready or Not: Chocolate-Swirled Pumpkin Bars

I was amazed by how thick these bars ended up. Really, these are more akin to cake than standard blondies or brownies.

Bready or Not: Chocolate-Swirled Pumpkin Bars

Bake these up and brighten someone’s day. You don’t need to summon up Voltron to save a person’s world. Sometimes, baked goods can do the trick.

Bready or Not: Chocolate-Swirled Pumpkin Bars

Need more pumpkin X chocolate OTP? Check out past posts on Bready or Not!

Pumpkin Chocolate Chip Bars
Pumpkin Nutella Swirl Muffins
Triple Chocolate Pumpkin Bundt Cake
Chocolate Chip Pumpkin Shortbread
Pumpkin Chocolate Chip Bread (2 loaves)

Bready or Not: Chocolate-Swirled Pumpkin Bars

This perfectly autumn recipe pairs pumpkin and chocolate with the richness of cream cheese to create thick, moist bars.
Course: Dessert, Snack
Keyword: bars, chocolate, cream cheese, pumpkin
Author: Beth Cato

Equipment

  • 15x10-x1 jelly roll pan

Ingredients

Pumpkin base layer

  • 2 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 4 eggs
  • 15 ounces pumpkin puree
  • 1 cup vegetable oil

Chocolate swirl

  • 8 ounces cream cheese softened
  • 1/3 cup white sugar
  • 1 egg
  • 1 Tablespoon milk
  • 1/2 cup semi-sweet chocolate chips

Topping

  • 1/2 cup semi-sweet chocolate chips

Instructions

Prepare the base layer

  • Preheat oven at 350-degrees. Line a jelly roll pan (15x10x1) with aluminum foil, making sure the edges are covered. Add nonstick spray or grease.
  • In a large bowl, stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Add the four eggs, the pumpkin, and oil. Pour into the prepared pan.

Start the chocolate swirl

  • Microwave 1/2 cup of chocolate chips, zapping in short increments and stirring well between each pass, until it is melted. Set aside.
  • In a mixing bowl, beat the cream cheese with the sugar; it's okay if it's still a little lumpy. Follow up with the one egg, milk, and melted chocolate. Dollop the chocolate mixture atop the pumpkin batter. Use a narrow spatula or butter knife to swirl layers together in a marbled effect. Sprinkle the remaining chocolate chips on top.
  • Bake 25 to 30 minutes, until it looks puffed and the middle passes the toothpick test. Cool on a rack for at least an hour, then chill in fridge before cutting. This will make it easier to cut.
  • Use foil to lift onto a cutting board. Slice into bars then store chilled in a sealed container with waxed paper between stacked layers.

OM NOM NOM!

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    Bready or Not: Buttery Pumpkin Cookies

    Posted by on Oct 2, 2019 in Blog, Bready or Not, cookies, pumpkin | 0 comments

    It’s October! That means Bready or Not resumes its traditional month of pumpkin recipes, starting with these Buttery Pumpkin Cookies.

    Bready or Not: Buttery Pumpkin Cookies

    These cookies are a dream come true for pumpkin lovers. They are soft and tender, like handheld cake, really.

    Bready or Not: Buttery Pumpkin Cookies

    But of course, the cookies are better with a little extra sweetness. These babies need ICING–a brown sugar icing that comes together quickly on the stovetop.

    Bready or Not: Buttery Pumpkin Cookies

    This is a recipe to make to share: the end result is about 70 tablespoon-sized cookies!

    Bready or Not: Buttery Pumpkin Cookies

    Modified from Fall Baking 2016 from Better Homes & Gardens.

    Bready or Not: Buttery Pumpkin Cookies

    There are more pumpkin recipes to look forward to this month! Here’s the full schedule:
    Buttery Pumpkin Cookies (today)
    Chocolate Swirl Pumpkin Bars
    Pumpkin Raisin Cookies
    Pumpkin Chocolate Cake
    Pumpkin-Ginger Coffee Cake

    Bready or Not: Buttery Pumpkin Cookies

    This recipe makes about 70 frosted cookies, each loaded with pumpkin and spice and topped with a perfect complement of brown sugar icing. Note that the frosting amount should be just adequate to top the cookies, but if a few cookies remain naked, that's no tragedy. They are good by themselves, too!
    Course: Dessert
    Keyword: cookies, pumpkin
    Author: Beth Cato

    Ingredients

    Cookies

    • 1 cup unsalted butter 2 sticks, room temperature
    • 2 cups white sugar
    • 2 teaspoons baking powder
    • 2 teaspoons baking soda
    • 3 teaspoons pumpkin pie spice
    • 1 teaspoon salt
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 15 oz can pumpkin puree
    • 4 cups all-purpose flour

    Brown sugar icing

    • 1/2 cup unsalted butter
    • 1/2 cup brown sugar packed
    • 1/4 cup milk or half & half
    • 1 teaspoon vanilla extract
    • 3 cups confectioners' sugar

    Instructions

    • Preheat oven at 350-degrees. Line a large cookie sheet with parchment paper.
    • In a large bowl, beat the butter until creamy. Mix in the white sugar, baking powder, baking soda, pumpkin pie spice, and salt. Beat until fluffy, scraping bowl as needed. Add the eggs and vanilla, followed by the pumpkin. Mix in the flour until just combined.
    • Use a tablespoon scoop to dole out dough onto the cookie sheet, spacing out to allow for expansion. Bake for 12 to 15 minutes, until tops are set and edges golden. Cool on wire rack.
    • Once cookies are completely cool, make the icing. In a small saucepan, cook the butter and brown sugar, stirring constantly until sugar is dissolved. Stir in the milk and vanilla. Mix in the confectioners' sugar until smooth, adding more if necessary to reach a spreadable consistency. Use the back of a spoon to spread the icing onto the cookies. If the icing in the pot begins to harden, stir in a few drops of hot water to make it pliable again.
    • Store cookies in a sealed container, with waxed paper or parchment between the layers.
    • OM NOM NOM!
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    Bready or Not: Pumpkin Pie Snickerdoodle Bars

    Posted by on Oct 31, 2018 in Blog, blondies, Bready or Not, cookies, pie, pumpkin | Comments Off on Bready or Not: Pumpkin Pie Snickerdoodle Bars

    Happy Halloween! Today I bring you a major treat, no tricks. These Pumpkin Pie Snickerdoodle Bars will boggle your mind in the best kind of way.

    Bready or Not: Pumpkin Pie Snickerdoodle Bars

    That’s because these bars really do, in fact, taste like a combination of Snickerdoodles and Pumpkin Pie. Crazy, right?

    Bready or Not: Pumpkin Pie Snickerdoodle Bars

    And since those two things are delicious, that means these bars are REALLY REALLY GOOD. Not just the flavors, but the combination of textures.

    Bready or Not: Pumpkin Pie Snickerdoodle Bars

    That’s because these are soft and dense, easy to eat in hand or with a fork. The ones in the middle might end up a little gooier, though. Not necessarily a bad thing.

    Bready or Not: Pumpkin Pie Snickerdoodle Bars

    The list of ingredients looks long but it actually comes together pretty fast. The ingredients are so alike, I didn’t even bother washing the bowl and beater, which saved a lot of time and effort.

    Bready or Not: Pumpkin Pie Snickerdoodle Bars

    This makes a full 13×9 pan, so this is perfect for a potluck or family gathering. They might get softer after the two day point, but they will still be tasty.

    Bready or Not: Pumpkin Pie Snickerdoodle Bars

     

    Bready or Not: Pumpkin Pie Snickerdoodle Bars

    This recipe magically melds Snickerdoodle Cookies and Pumpkin Pie in a convenient, delicious bar. Make this treat to feed a hungry crowd!
    Course: Breakfast, Dessert, Snack
    Keyword: bars, pie, pumpkin, snickerdoodle
    Author: Beth Cato

    Ingredients

    Cookie Layer

    • 1 cup unsalted butter 2 sticks, room temperature
    • 2 cups brown sugar packed
    • 2 eggs room temperature
    • 1 Tablespoon vanilla extract
    • 3 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon cream of tartar

    Pumpkin Pie Layer

    • 1/2 cup unsalted butter 1 stick, room temperature
    • 1 cup white sugar
    • 2 eggs room temperature
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon pumpkin pie spice heaping
    • 1 cup all-purpose flour
    • 15 ounce pumpkin puree

    Topping

    • 2 Tablespoons white sugar
    • 1 teaspoon cinnamon

    Instructions

    • Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.
    • To make the cookie layer, cream together the butter and brown sugar. Once they are smooth, add the eggs and vanilla. Next, mix in the dry ingredients: flour, baking powder, salt, and cream of tartar. Spread the mixture evenly in the pan.
    • Next up is the pumpkin pie layer. No need to wash the bowl. Cream together the butter and sugar followed by the eggs and vanilla. Add the baking powder, salt, pumpkin pie spice, and flour. Once they are just mixed, fold in the pumpkin puree. Spread the everything over the cookie layer.
    • Spoon together the topping and add it evenly over the top of the dough.
    • Bake for 38 to 41 minutes, until toothpick inserted in the center comes out clean (though it may still be softer when cut). Cool at room temperature at least an hour, then chill in fridge for several hours. Use the foil to lift the contents onto a cutting board to slice up.
    • Keep stored chilled in a sealed container between waxed paper layers. Best consumed within 2 days; bars get mushier after that, but are still tasty.
    • OM NOM NOM!
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    Bready or Not: Maple-Glazed Pumpkin Cookies

    Posted by on Oct 24, 2018 in Blog, Bready or Not, cookies, maple, pumpkin | 2 comments

    Do you like soft, cakey cookies? Do you like pumpkin? Oh, do I have the recipe for you!

    Bready or Not: Maple-Glazed Pumpkin Cookies

    These Maple-Glazed Pumpkin Cookies are stunning. The cookies are soft and tender in the mouth, and the maple glaze adds just the right touch of sweetness.

    Bready or Not: Maple-Glazed Pumpkin Cookies

    I’ve done this annual feature of pumpkin recipes for several years now, and I think this is one of my all-time favorite recipes. It’s not just that it tastes good–it’s textually pleasing, too.

    Bready or Not: Maple-Glazed Pumpkin Cookies

    Do note that the dough needs to chill for a while, and even when cold, it can be difficult to work with. Be patient and prepare to have sticky fingers.

    Bready or Not: Maple-Glazed Pumpkin Cookies

    Trust me, it’ll be worthwhile in the end.

    Bready or Not: Maple-Glazed Pumpkin Cookies

    Modified from a recipe included with ads for Reynolds Parchment Paper.

     

    Bready or Not: Maple-Glazed Pumpkin Cookies

    These cookies are like a pumpkin and maple version of soft, cakey Lofthouse cookies! Note that the dough will need to chill for at least a few hours, and even then, it will be sticky to work with. Makes about 30 cookies using a tablespoon scoop.
    Course: Dessert, Snack
    Keyword: cookies, maple, pumpkin
    Author: Beth Cato

    Ingredients

    Cookies:

    • 2 cups + 2 Tablespoons all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon fine salt
    • 1/4 teaspoon ground nutmeg
    • 1 cup white sugar
    • 3/4 cup unsalted butter 1 1/2 sticks, room temperature
    • 1 teaspoon vanilla extract
    • 1 large egg room temperature
    • 3/4 cup pumpkin puree

    Maple Glaze:

    • 1 1/4-1/2 cup confectioners' sugar
    • 3 Tablespoons unsalted butter melted
    • 1/2 teaspoon maple flavor
    • 1 Tablespoon water

    Instructions

    • In a medium bowl, whisk together the flour, baking soda, salt, and nutmeg. Set aside.
    • In a big bowl, beat together the white sugar and butter until pale and fluffy. Scrape down sides of bowl, then mix in vanilla and egg, followed by the pumpkin puree. Slowly stir in the dry ingredients.
    • Cover dough and chill in fridge for at least two hours; overnight is fine.
    • Preheat oven at 350-degrees. Line two baking sheets with parchment paper. Use a tablespoon scoop to place dollops of batter spaced out on the sheets; the dough will be sticky to work with.
    • Bake cookies until golden brown, about 13 minutes. Let cool completely on sheets.
    • To make the maple glaze, whisk together the confectioners' sugar, butter, maple flavor, and a tablespoon of water. Add more water or sugar, as needed, to reach a thick yet spreadable consistency. Use the back of a spoon to swirl a thin layer of glaze atop each cookie.
    • Store cookies, between layers of parchment or wax paper, in a sealed container up to 3 days.
    • OM NOM NOM!
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    Bready or Not: Pumpkin Caramel Chip Bars

    Posted by on Oct 17, 2018 in Blog, blondies, Bready or Not, chocolate, cookies, pumpkin | Comments Off on Bready or Not: Pumpkin Caramel Chip Bars

    Caramel chips are a new and awesome thing in stores, and I couldn’t help but try pairing them with pumpkin in these bars. The result? YUM.

    Bready or Not: Pumpkin Caramel Chip Bars

    This is modified from a recipe I shared about a year ago for Pumpkin Chocolate Chip Bars.

    Bready or Not: Pumpkin Caramel Chip Bars

    I didn’t simply switch out the kinds of chips. I also decreased the spices. I wanted enough to add some flavor, but I didn’t want them to be spice cake-like as in the old version.

    Bready or Not: Pumpkin Caramel Chip Bars

    The use of bread flour creates bars that are especially thick and cakey. Unlike a standard frosted cake, these travel very well. The bars are nice and cohesive.

    Bready or Not: Pumpkin Caramel Chip Bars

    I like to place waxed paper between layers to prevent sticking and melting chips (because in Arizona, well, it’s still hot at this time of year).

    Bready or Not: Pumpkin Caramel Chip Bars

     

    Bready or Not: Pumpkin Caramel Chip Bars

    These Pumpkin Caramel Chip bars are dense and cakey, with just the right amount of caramel chips to complement the pumpkin.
    Course: Breakfast, Dessert, Snack
    Keyword: bars, pumpkin
    Author: Beth Cato

    Ingredients

    • 1 cup all-purpose flour
    • 1 cup bread flour
    • 2 teaspoons cinnamon
    • 1/2 teaspoon ginger
    • 1/4 teaspoon allspice
    • 1/4 teaspoon cloves
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 cups caramel chips divided
    • 1 cup unsalted butter 2 sticks, softened
    • 1/2 cup brown sugar packed
    • 3/4 cup white sugar
    • 1 large egg room temperature
    • 2 teaspoons vanilla extract
    • 1 cup pumpkin puree

    Instructions

    • Preheat oven to 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.
    • In a medium bowl, combine the flours, cinnamon, ginger, allspice, cloves, baking soda, and salt. Stir in most of the caramel chips; coating them with flour will keep them from sinking as they bake. Set bowl aside.
    • In a big mixing bowl, combine the butter and two sugars until light and fluffy, scraping down the sides of the bowl as needed. Add the egg, vanilla extract, and pumpkin puree. Once that's mixed, slowly blend in the dry ingredients until just combined.
    • Pour the batter into the ready pan and smooth out. Sprinkle the remaining caramel chips over the top.
    • Bake for 30 to 35 minutes, until it passes the toothpick test in the middle. Cool completely. Lift up by the foil and place on a cutting board to cut bars. Store in a sealed container at room temperature or chilled. Since pumpkin can be a little sticky, use parchment or wax paper between stacked layers of bars.
    • OM NOM NOM!

     

    Bready or Not: Pumpkin Caramel Chip Bars

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    Bready or Not: Pumpkin Cookies with Penuche Frosting

    Posted by on Oct 3, 2018 in Blog, Bready or Not, cookies, pumpkin | Comments Off on Bready or Not: Pumpkin Cookies with Penuche Frosting

    October is here, and that means pumpkin recipes! Let’s kick things off right with Pumpkin Cookies with Penuche Frosting!

    Bready or Not: Pumpkin Cookies with Penuche Frosting

    What is penuche, you ask? It’s a fudge-like candy made from brown sugar, butter, and milk. It has a very caramel-like vibe going on.

    Bready or Not: Pumpkin Cookies with Penuche Frosting

    That makes it the perfect complement for these incredible cookies. The pumpkin-filled base is soft and cakey, with fragrant fall spices.

    Bready or Not: Pumpkin Cookies with Penuche Frosting

    These are really, really good. Pumpkin, spices, penuche. Oh yeah.

    Bready or Not: Pumpkin Cookies with Penuche Frosting

    The recipe makes about 60 cookies if you use a teaspoon scoop, and they hold up best if eaten in one day. They get softer after that, but are still good.

    Bready or Not: Pumpkin Cookies with Penuche Frosting

    Recipe modified from Taste of Home magazine.

    Bready or Not: Pumpkin Cookies with Penuche Frosting

    These super-soft cookies are full of pumpkin and spice flavor, with caramel-flavored frosting to add just the right amount of sweetness. Best eaten within one day.
    Course: Dessert, Snack
    Keyword: cookies, pumpkin
    Author: Beth Cato

    Ingredients

    Cookies

    • 1 cup unsalted butter 2 sticks, softened
    • 1/2 cup white sugar
    • 1/2 cup light brown sugar packed
    • 1 large egg
    • 1 cup pumpkin puree
    • 2 teaspoons vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 3/4 cup pecans chopped

    Frosting

    • 1/4 cup brown sugar packed
    • 3 Tablespoons butter
    • 1/4 cup milk or half & half
    • 2 1/2 - 3 cups confectioners' sugar

    Instructions

    • Preheat oven at 350-degrees. In a large bowl, cream butter and sugars together until they are light and fluffy. Beat in the egg, pumpkin, and vanilla.
    • In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Gradually mix the dry ingredients into the wet. Fold in the pecans.
    • Spread parchment paper on two large baking sheets. Drop dough by rounded teaspoon scoops spaced out to allow for a small amount of spreading. Bake for 9 to 11 minutes. Move cookies to wire racks to cool, which won't take long.
    • Meanwhile, in a small saucepan, bring the brown sugar and butter to a boil. Keep on medium heat for 1 minute, continuing to stir, then remove from heat. Cool for 10 minutes. Transfer to a larger bowl and beat in the milk. Slowly add in enough confectioners' sugar to reach a spreadable consistency. Immediately frost cookies. Let set for an hour or so before packing up.
    • Makes about 60 cookies. Best eaten within 1 day; they will still taste okay after that, but will soften more. Store cookies between wax paper layers in sealed containers.
    • OM NOM NOM!

     

    Bready or Not: Pumpkin Cookies with Penuche Frosting

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