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 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 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 @kelsey_thefarmersdaughter and @cremedelacrumb1 for more festive treats!
Pumpkin Spice Waffles
- In a large mixing bowl, cream together the room temperature butter and brown sugar. Add in the eggs one at a time, and beat well after each addition. Mix in pumpkin puree, vanilla, and milk, and mix well.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt. Gradually add the dry ingredients to the wet, and mix until just barely combined. Use a spatula to scrape down the sides.
- Heat your waffle iron, and cook according to your waffle maker instructions. I like to fill mine not quite full so that I get a rough edge on the waffles, but that's up to you!
- Serve immediately with butter and maple syrup.
*Note: Waffles are best the first day, but can be frozen and toasted as leftovers!
Caramel Pumpkin Brownies
- 2 cups semi sweet chocolate chips
- 1 cup unsalted butter
- 6 large eggs, divided
- 1 cup granulated sugar
- 1/3 cup + 2 tablespoons brown sugar, divided
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 2/3 cup flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt, divided
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- 3/4 cup heavy cream, divided
- 1 teaspoon pumpkin pie spice
- 2/3 cup caramels
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.