Browse Tag by fall
Brownies and Bars

Pumpkin Brookies

Pumpkin Brookies are another great compliment to fall. A pumpkin bar bottom with a fudge-y brownie on top equals delicious. Oh and don’t let me forget to mention the chocolate glaze! My Cowboy and I both agreed that the chocolate glaze really made the bars, so don’t go skimping the bars by leaving them without it :). 

I sure love pumpkin everything when it comes to dessert, but I have really grown to love chocolate and pumpkin together the last few years. So it was no surprise to me that these two main layers that make up Pumpkin Brookies were the perfect combination. 

Pumpkin Brookies from butterloveandcowboys.com

 

Like I already said, don’t go thinking they don’t need glaze :D. It really completed them. And for once in my life, I didn’t drench them with topping, I actually did a fairly thin covering-fairly being the key word. Seriously though, this was holding back for me. These Pumpkin Brookies proved to me they didn’t need much glaze, but they did need a little dab.

 

Pumpkin Brookies from butterloveandcowboys.com

Pumpkin Brookies from butterloveandcowboys.com

Pumpkin Brookies from butterloveandcowboys.com

Happy Tuesday!

xoxo,

Hannah

Recipe adapted from Crazy for Crust.

Pumpkin Brookies
A perfect compliment to fall. Pumpkin Brookies have a pumpkin bar bottom and a fudge-y brownie top. Don't forget the chocolate glaze!
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For the Pumpkin Layer
  1. 1/2 cup butter, melted
  2. 1/2 cup pumpkin puree
  3. 3/4 cup brown sugar
  4. 1/4 cup sugar
  5. 1 teaspoon vanilla
  6. 1 egg
  7. 1 3/4 cups flour
  8. 1/2 teaspoon baking soda
  9. 1/4 teaspoon salt
  10. 2 teaspoons pumpkin pie spice
  11. 1/2 cup chocolate chips
*For the Brownie Layer
  1. 1 box brownie mix
  2. 1/2 cup butter, melted
  3. 1/3 cup buttermilk or milk (regular milk will work, but I prefer buttermilk)
  4. 2 eggs
  5. 1 teaspoon vanilla
  6. 1 cup chocolate chips
For the Chocolate Glaze
  1. 3 cups powdered sugar
  2. 1/4 cup cocoa powder
  3. 2 tablespoons butter, melted
  4. 1/2 cup cream (again milk totally works, but you won't need as much, but a glaze made with cream is much more flavorful. It may take more or less liquid, depending on how thick you like your glaze. I always eyeball this.)
Instructions
  1. Preheat the oven at 350 degrees F. Grease a 9x13 pan.
For the Pumpkin Layer
  1. Place melted butter, pumpkin puree, and sugars in a large bowl. Mix with a wooden spoon or spatula until combined. Add vanilla and mix well. Add egg and mix well. In a separate medium sized bowl, combine the flour, baking soda, salt, and pumpkin pie spice. Gradually add to pumpkin mixture. Fold in chocolate chips. Press into your greased 9x13 pan.
For the Brownie Layer
  1. In a large bowl, place brownie mix, melted butter, buttermilk or milk, eggs, and vanilla. Mix until well combined. Fold in chocolate chips. Pour on top of the pumpkin base. Bake 30-40 minutes or until a toothpick inserted in the center comes out clean.
For the Chocolate Glaze
  1. Whisk together the powdered sugar, cocoa powder, melted butter, and cream. Whisk until very well combined and smooth. Pour over top of Pumpkin Brookies and enjoy! These would even be great served with ice cream!
Notes
  1. *Of course any homemade brownie recipe works too, but this is a super simple way to vamp up a brownie mix!
  2. In the future, I may try the brownie layer on the bottom and pre-bake it a while before adding the pumpkin layer on top, because the brownie layer took longer to cook through than the pumpkin layer did.
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Bread Sweets

Caramel Apple Skillet Pull Apart Bread

This Caramel Apple Skillet Pull Apart Bread just screams fall! It is an ooey-gooey dessert that pairs perfectly with ice cream. It totally does the trick on it’s own, but if you choose to serve it up a la mode, it adds another great dimension.

Apple is good by itself. It really is. Anything with apple and caramel though…

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

Caramel Apple Skillet Pull Apart starts out with a simple, no-rise dough. That’s right- no rise- all you have to do is mix it up and let it rest for ten minutes! While the dough is resting, caramelize the apple-y, cinnamon-y filling and bake. While it bakes, you’ll throw together the homemade caramel sauce. If you’re short on time or don’t want to take the time to make the caramel, you could always use a store bought variety, however I highly recommend this homemade version. It’s easy as pie, it just requires a little boiling, and is so good!

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

 

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

Once the bread is out of the oven, you top it with the caramel sauce and a simple glaze. You know, top or drench. I prefer to drench. And then your Caramel Apple Skillet Pull Apart Bread is completed! If you do serve it with ice cream, I recommend another ladle-full of caramel atop said ice cream :). 

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

 

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

 

Caramel Apple Skillet Pull Apart Bread is the perfect dessert for fall and it is so calling your name :).

Recipe Inspired by Picky Palate.

Caramel Apple Skillet Pull Apart Bread
An ooey-gooey pull apart, oozing with caramel, dripping with glaze, and perfect for fall.
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For the Apple Filling
  1. 2 medium size apples, cut into small chunks
  2. 1/3 cup butter
  3. 1/2 cup brown sugar
  4. 2 teaspoons cinnamon
  5. 1/2 teaspoon vanilla
For the Dough
  1. 2 1/2-3 cups flour
  2. 1 tablespoon instant yeast
  3. 1/4 teaspoon salt
  4. 1 tablespoon vegetable oil
  5. 1/3 cup sugar
  6. 1 cup warm water
*For the Caramel Sauce
  1. 1 cup brown sugar
  2. 1/4 cup salted butter
  3. 1/2 cup cream
  4. 1 tsp vanilla
For the Glaze
  1. 1 1/2 cups powdered sugar
  2. 1/3 cup cream
  3. 1/2 teaspoon vanilla
Instructions
  1. 1. Preheat oven at 400 F. Begin by making the apple filling. After cutting the apples into small chunks, melt butter in a 12-inch, cast iron skillet. Add the apples, brown sugar, cinnamon, and vanilla. Cook over medium heat 7-10 minutes, until apples soften and cook most the way through. Remove from heat.
  2. 2. To make the dough, combine 1 cup flour and the yeast in a bowl, set aside. In the bowl of a stand mixer, place, salt, vegetable oil, sugar, water, and the yeast mixed with one cup flour. Mix until it begins to come together. Gradually add the remaining flour. After you have added the initial 1 cup mixed with the yeast, you will likely need the remaining 1 1/2 cups. However, if the dough is still too sticky, add the remaining 1/2 cup of flour, only adding a couple tablespoons at a time. Do NOT use more than 3 cups of flour. I usually need a little more than the initial 2 1/2 cups, but rarely need an entire 1/2 cup after that. Just add a little at a time to avoid adding too much flour. Shape dough into a ball, place in a large bowl, and let rest in a warm place for ten minutes.
  3. 3. While the dough is resting, place all the caramel sauce ingredients into a medium sized saucepan. You can turn the heat on low to begin melting the ingredients, but don't let it cook or boil yet. You will do that while the dough is in the oven. (Stirring the caramel sauce as it boils is a full-time job.) After the dough has rested, remove it from the bowl and cut into bite-size chunks, about 35-40 pieces. Place in the skillet and toss gently into the apple filling ingredients with a rubber spatula. Bake about 15 minutes or until the top begins to brown and the dough is cooked through.
  4. 4. Turn up the heat on the caramel sauce ingredients and bring to a boil. Boil rapidly 7-10 minutes, or until desired consistency is reached. You will have to stir the entire time. Remove from heat. I like to set in the freezer on a hot pad for about 10 minutes to cool down a little bit.
  5. 5. To make the glaze, whisk together the powdered sugar, cream, and vanilla. Add more or less cream until desired consistency is reached. Drizzle about 1/2 cup of the caramel sauce and most of the glaze on top of the pull apart bread. We like to add extra caramel sauce and glaze to our individual servings, because if you add too much caramel and glaze in the skillet, the pull apart bread in the skillet will become soggy. Serve with ice cream if desired.
Notes
  1. *This is the caramel sauce recipe halved for the pull apart bread, but I usually just make a full batch because we love this sauce for ice cream and many other desserts. So if you want leftover caramel sauce, go ahead and make a full batch by doubling the measurements listed.
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Bread Sweets

Chocolate Pumpkin Bread

Happy first day of fall! I can’t think of a better way to celebrate than with this Chocolate Pumpkin Bread. For ages, I have had pumpkin bread combined with chocolate on my mind, and I finally got it made. It is my first official pumpkin recipe of the season, and for that I am excited.

I love fall. The one consolation to me when summer comes to an end is that it means fall is here. I am definitely a four-seasons-kind-of-gal, but I really look forward to summer all year long and it is such a bummer to me when it is over.

Fall definitely helps ease the pain.

Chocolate Pumpkin Bread from butterloveandcowboys.com

You know what else helped ease the pain? This Chocolate Pumpkin Bread. Pumpkin bread really is fantastic enough by itself, but this version takes it to infinity and beyond. The actual bread has all the ingredients you would normally see in pumpkin bread, but with a whole bunch of cocoa added to seal the deal. Plus chocolate chips- I don’t believe in any pumpkin bread without chocolate chips.

The bread ends with a chocolate glaze. When I made the glaze, I was doubling the recipe for two loaves and really thought I was making plenty. I was wrong. Therefore, I will fill the recipe card with instructions for a batch of glaze that will go a little farther. I would never want to con you into thinking that my recipe gives you ample glaze, and have you disappointed that you needed to hurry and make up another batch.

When it comes to glaze, I like a decent covering, like shown in the pictures, but I also like to have enough to set aside that we can put on top of our individual pieces after they are cut.

Chocolate Pumpkin Bread from butterloveandcowboys.com

Chocolate Pumpkin Bread from butterloveandcowboys.com

Chocolate Pumpkin Bread from butterloveandcowboys.com

Chocolate Pumpkin Bread from butterloveandcowboys.com

Chocolate Pumpkin Bread from butterloveandcowboys.com

Chocolate Pumpkin Bread from butterloveandcowboys.com

Another thing about quick breads is that they are, well, quick! It only takes a few minutes to throw them together for the oven. Plus Chocolate Pumpkin Bread will make your house smell dreamy. Happy Fall!

Recipe adapted from Lindsay Funston

Chocolate Pumpkin Bread
A fantastic quick bread, fully loaded with chocolate, chocolate chips, and a chocolate glaze- perfect for fall!
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Bread
  1. 1/2 cup vegetable oil
  2. 2 eggs
  3. 1/4 cup sour cream
  4. 3/4 cup sugar
  5. 2 teaspoons vanilla
  6. 1 cup pumpkin puree
  7. 1 cup flour
  8. 1/2 cup cocoa powder
  9. 1 tablespoon pumpkin pie spice
  10. 1 teaspoon baking soda
  11. 1/2 teaspoon baking powder
  12. 1 cup milk chocolate chips
Chocolate Glaze
  1. 2 tablespoons butter, melted
  2. 2 1/2 cups powdered sugar
  3. 1/4 cup cocoa powder
  4. 1/3 cup cream
  5. 1/2 teaspoon vanilla
Instructions
  1. Preheat oven @ 350 F. In a large mixing bowl, combine vegetable oil, eggs, sour cream, sugar, vanilla, and pumpkin. In another bowl, combine, flour, cocoa powder, pumpkin pie spice, baking soda, and baking powder. Pour wet ingredients in with the dry ingredients and mix until combined. Fold in the chocolate chips. Place in a greased 9x5 loaf pan and bake for 40-45 minutes or until toothpick inserted in the center comes out clean. Let cool ten minutes then flip onto a serving plate.
  2. To make the chocolate glaze, whisk together melted butter, powdered sugar, cocoa powder, cream, and vanilla. I find it hard to give an exact amount of liquid for a glaze, because it is dependent on who thick you want it. I prefer a thicker glaze, so add as much or as little cream as you like, until the desired consistency is reached. Pour over the pumpkin loaf and enjoy! Store leftovers in an airtight container.
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/