FREE U.S. SHIPPING
FREE U.S. SHIPPING
August 26, 2024 4 min read
Last month we had so much fun bringing you our All Things Apples recipes and we are excited to have a whole month of Pumpkin recipes for October! Pumpkin Chocolate Chip Snack Cake, Pumpkin Spice Waffles that will warm you up on a crisp, fall morning and ooey gooey caramel and pumpkin swirl brownies! Your mouth will be watering and your taste buds will be skipping as you bite into one of these Autumn recipes!
Thanks to Kristie from The Sweet and Simple Kitchen for the Pumpkin Chocolate Chip Snack Cake, Kelsey from The Farmer's Daughter for the Pumpkin Spice Waffles and Tiffany from Creme De La Crumb for the Caramel Pumpkin Brownies. Make sure to follow them at @thesweetandsimplekitchen @kelsey_thefarmersdaughter and @cremedelacrumb1 for more festive treats!
½ cup butter, melted
½ cup vegetable oil
1 cup brown sugar
½ cup granulated sugar
2 tsp pure vanilla extract
4 eggs
1 (15oz) can of pure pumpkin puree
2 cups all purpose flour
1 ¾ tsp cinnamon
¼ tsp nutmeg
½ tsp ginger
⅛ tsp cloves
½ tsp salt
2 tsp baking powder
1 tsp baking soda
¾ cup dark chocolate chips
½ cup powdered sugar
2-3 tbsp maple syrup
¼ tsp vanilla
------------------------------------------------------------------------------------------------------------
------------------------------------------------------------------------------------------------
Preheat oven to 350 degrees and line a 9x13 inch baking pan with foil. Grease foil with cooking spray and set aside.
First prepare the brownie batter. Combine chocolate chips and butter in a large sauce pan and stir over medium heat until completely melted and combined. Transfer mixture to a large mixing bowl and whisk in 3 eggs, granulated sugar, 2 tablespoons brown sugar, and vanilla extract. Allow to cool for 10 minutes.
In a medium bowl whisk together flour, baking powder, 1/2 teaspoon salt, and cocoa powder. Add dry ingredients to wet ingredients and stir til combined. Reserve and set aside 1 cup of the batter. Spread remaining batter in the bottom of your prepared baking pan.
In another bowl whisk together pumpkin, remaining 3 eggs, 1/2 cup heavy cream, remaining 1/3 cup brown sugar, remaining 1/2 teaspoon salt, and pumpkin pie spice. Pour mixture over brownie batter in pan.
In a microwave safe bowl combine caramels and remaining 1/4 cup heavy cream. Cook on high for 2 minutes, stir, and return to microwave for 20 seconds at a time (stirring after each) until caramel is melted and smooth. Drizzle caramel over pumpkin batter.
Drop spoonfuls of reserved brownie batter over caramel and pumpkin layers. Use a butter knife to swirl layers (creating a figure-8 a few times usually does the trick).
Bake for 45-50minutes until an inserted toothpick comes out clean (a few crumbs are okay but no wet batter). Allow to cool completely before cutting into bars and serving.
Comments will be approved before showing up.
Add style to your summer wardrobe
Free US Shipping and exchanges