The Pumpkin Recipe Trifecta: Chai Blondies, Chocolate Chip Cookies, and Pull-Apart Bread
So… not sure if you could tell, but we’re pretty into pumpkin. Seeing the red holiday cups and pumpkin lattes at Starbucks ignite a spark within our autumn-loving souls. And pumpkin pie at Thanksgiving, um, can you say best part of the whole day?! Last year, we brought you pumpkin pie cobbler in a giant pumpkin, but this year we’re going to break it down a bit.
With a 1 lb can of pureed pumpkin, you can make 3 fabulous pumpkin goodies to satisfy your sweet tooth all winter long. Introducing the Pumpkin Trifecta: Pumpkin Chai Blondies, Pumpkin Chocolate Chip Cookies, and Pumpkin Pie Pull-Apart Bread. It’s on!
1. Spiced Pumpkin Chai Blondie: A brownie without the chocolate. This is perfect for those who have less of a sweet tooth, and makes a great breakfast treat too!
Ingredients:
– 8 tbsp butter, melted
– 238 grams light brown sugar
– 1 large egg
– 1 tsp vanilla extract
– 1 cup whole wheat flour
– 1/2 cup pumpkin puree
– 2 tsp pumpkin pie spice
– 1/2 tsp cardamom
– pinch of salt
First, preheat the oven to 350 degrees F. Then, butter an 8×8 pan.
Mix the melted butter and brown sugar until smooth. Then, beat in the egg & vanilla. Add pumpkin pie spice, cardamom and a pinch of salt. Follow by slowly adding the flour until it’s just incorporated. Bake at 350 degrees F for about 20-25 minutes, or until a toothpick comes out clean.
You can have your cake for breakfast, and eat it too!
2. Pumpkin Chocolate Chip Cookies (makes about a dozen cookies): These are meant to be a little more dense, and have a muffin top/cake-like texture.
Ingredients:
– 1 cup pumpkin puree
– 1 cup sugar
– 1/2 cup melted butter
– 1 egg
– 2 cups flour
– 2 tsp baking powder
– 2 tsp ground cinnamon
– 1/2 tsp salt
– 1 tsp baking soda
– 1 tsp milk
– 1 tbsp vanilla extract
– 2 cups chocolate chips
Preheat the oven to 350 degrees F. Line a pan with foil or use a silpat.
In a large bowl, combine the pumpkin, sugar, butter, and egg. In a separate medium-sized bowl, stir together flour, baking powder, cinnamon, and salt. Dissolve the baking soda into milk, and stir into the flour mixture. Slowly add the flour mixture to the pumpkin, and then add vanilla and chocolate chip. Bake at 350 degrees F for 20 minutes, or until the bottom is slightly brown.
These cookies are perfect anytime, especially with a glass of milk ;).
3. Pull-Apart Pumpkin Pie Bread with Maple Glaze: Just warning you, you probably have to make multiple loaves of these as they are definitely a crowd-pleaser.
Ingredients:
– 1 can Pillsbury flaky layer biscuits
– 1 tbsp pumpkin spice
– 1/2 cup brown sugar
– 3/4 cup canned pumpkin (not pumpkin pie)
– 2 tbsp butter
For the Maple Glaze:
– 1/8 cup + 1 tbsp butter
– 2 cups powdered sugar
– 1 tsp vanilla extract
– 3/8 cup maple syrup
Preheat oven to 350 degrees F and butter a 9×5 inch loaf pan.
Remove the biscuits from the pan, and cut each biscuit in half, hamburger style. This should give you 16 halves. In a small saucepan, gently heat and mix together the canned pumpkin, pumpkin spice, and brown sugar until blended. Let it cool to room temperature, then spread the pumpkin mixture onto the biscuit halves. Create 4 stacks of 4 halves, and then lay the stacks into the loaf pan, making sure the ends that touch the pan don’t have pie filling on it. Bake for about 30-40 minutes, until the tops are golden brown.
For the maple glaze, heat the butter until it browns, and then quickly remove from heat. Place sugar in a large bowl, and beat in butter and vanilla with a hand mixer. Slowly beat in maple, and voila! You’re done. Drizzle over the loaf.
We’re pretty ready to snack on this inside, next to the fireplace, with a snuggly blanket.
What are your favorite pumpkin recipes for pumpkin season? Share them with us in the comments below.
