8 Pumpkin Recipes for Fall

Pumpkin Cream Cheese Muffins // Black Bottom Pumpkin Pie // Pumpkin Bread with Cream Cheese Filling

Pumpkin Cornbread // Pumpkin Bread with Chocolate Chips

Chocolate Chip Pumpkin Bars // Pumpkin Apple Bread // White Chocolate Pumpkin Snickerdoodles

One of my favorite things to do in the fall is spend time in the kitchen baking pumpkin treats. There are so many pumpkin recipes out there! But these 8 recipes are some of my absolute favorites. If you're looking to bake a fall treat this weekend, try out one of these recipes! Happy Friday!

Chocolate Chip Pumpkin Bars

It's the first day of fall: cue all things pumpkin! Truth be told, I don't even like the pumpkin spice latte from Starbucks (horrors!), but I do love pumpkin baked goods. These bars were a new recipe find, and I really liked how they turned out. They're incredibly moist and super chocolate-y, just how I like my baked treats.

Chocolate Chip Pumpkin Bars
1/2 cup unsalted butter, melted
1 egg
3/4 cup pumpkin puree (not pumpkin pie filling)
1 cup packed light brown sugar
1 Tbsp vanilla extract
1 tsp cinnamon
1 1/4 cups all-purpose flour
1 cup semi-sweet chocolate chips + 2 Tbsp for sprinkling

Heat oven to 350 degrees. Line an 8x8-inch baking pan with aluminum foil, spray with cooking spray, and set aside.

Melt the butter in a large microwaveable bowl. Let cool, then add the egg, pumpkin, brown sugar, vanilla, and cinnamon. Whisk until smooth. Add the flour and stir until just combined; do not over-mix. Stir in 1 cup of chocolate chips. Turn batter out into prepared pan, smoothing the top gently with a spatula. Evenly sprinkle the 2 Tbsp of chocolate chips across the top.

Bake for 30 minutes, or until done. A toothpick inserted into the center should come out clean, or with a few moist crumbs. Allow bars to cool in the pan for at least 30 minutes before slicing and serving. Store in an airtight container. Makes 16 bars.

source: recipe slightly adapted from a dash of lovely, originally from averie cooks

Black Bottom Pumpkin Pie

Right before Thanksgiving I went to my very first pie exchange.  Brilliant, right?  Everyone brings a pie, you all eat a little taste of each one (there were 7 total), and then you all take home a piece of each pie.  It was the perfect way to start off a food-filled weekend, and I got to taste some delicious pies.  I made this black bottom pumpkin pie - a gingersnap/cinnamon graham cracker crust, then a layer of chocolate, then a pumpkin cream filling, all topped with maple-infused whipped cream.  I love vamping up traditional recipes, and this turned out great!

Black Bottom Pumpkin Pie
1/2 cup chopped pecans
1 cup cinnamon graham cracker crumbs
1 cup crushed gingersnaps
1/2 cup butter, melted
1 cup semisweet chocolate chips
2 cups whipping cream, divided
3/4 cup sugar
1/3 cup flour
2 eggs
4 egg yolks
2 cups milk
1 cup canned pumpkin
1 Tbsp vanilla extract
1/4 cup maple syrup
garnish: semisweet chocolate shavings

Stir together chopped pecans, graham cracker crumbs, crushed gingersnaps, and melted butter until blended.  Press crumb mixture on bottom, up sides, and onto lip of a slightly greased 10-inch pie plate.  Bake at 350 degrees for 10-12 minutes or until lightly browned.  Transfer to a wire rack, and cool completely (about 30 minutes).

Microwave the chocolate chips and 1/2 cup whipping cream in a small microwave-safe bowl at high 1 minute or until melted, stirring at 30-second intervals.  Spoon chocolate mixture over bottom of cooled pie crust.  Cover and chill 1 hour or until chocolate mixture is set.

Meanwhile, whisk together sugar and flour in a heavy 3-qt. saucepan; add eggs, egg yolks, and milk, and whisk until blended.  Cook over medium heat, whisking constantly, 8-10 minutes or until a pudding-like thickness.  (Mixture will just begin to bubble and will hold soft peaks when a whisk is lifted.)  Remove from heat, and whisk in pumpkin and vanilla extract.  Transfer to a bowl.  Place plastic wrap directly on warm filling (to prevent a film from forming); chill 30 minutes.  Spoon pumpkin mixture over chocolate; cover and chill 8-24 hours or until filling is firm.

Beat remaining 1 1/2 cups whipping cream at high speed with an electric mixer until foamy; gradually add syrup, beating until soft peaks form.  Spread or pipe over pie.  Keep refrigerated until ready to serve.

source: recipe slightly adapted from Southern Living, November 2012