Browse Tag by pumpkin
Brownies and Bars

Pumpkin Chocolate Chip Blondies

Pumpkin Chocolate Chip Blondies are an easy bar, infused with favorite fall flavors and loaded with milk chocolate. 

Pumpkin Chocolate Chip Blondies from butterloveandcowboys.com

Not only do Pumpkin Chocolate Chip Blondies include some of the best fall flavors, but they are moist! Dry blondies and I don’t get along. We never have. I spent years of my life avoiding blondies at potlucks and gatherings, because I don’t like them unless they are moist.

Fortunately, anything made with pumpkin has a tendency to be moist for days. Therefore, as long as you are careful to not over-bake these babies, they won’t require a drink after every bite. In my opinion, that’s just the way a blondie should be. If you feel the same way, then this recipe is definitely for you.

These blondies are similar to my Chewy Pumpkin Chocolate Chip Cookies, because they are moist and chewy, but not cake-y. Cake-y pumpkin treats are good, but then again I just love a chewier, melt in your mouth texture.

Pumpkin Chocolate Chip Blondies from butterloveandcowboys.com

Pumpkin Chocolate Chip Blondies from butterloveandcowboys.com

Pumpkin Chocolate Chip Blondies from butterloveandcowboys.com

Guys, these blondies are bomb! We love them. They go great topped with ice cream and hot fudge, or served on their own with a cup of hot chocolate. My goal with desserts is to not disappoint you, because who wants to waste their calories on something mediocre?! At least in my humble opinion, there won’t be any wasted calories with this recipe. But hey, you never know until you try it :)! 

Enjoy!

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Pumpkin Chocolate Chip Blondies
Serves 16
Pumpkin Chocolate Chip Blondies are moist bars, infused with fall flavors and loaded with milk chocolate.
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Ingredients
  1. 3/4 cup butter, melted
  2. 3 cups packed brown sugar
  3. 1/2 cup canned pumpkin
  4. 2 eggs
  5. 1 teaspoon vanilla
  6. 3 1/4 cups flour
  7. 1 teaspoon baking powder
  8. 1 teaspoon cinnamon
  9. 1/4 teaspoon nutmeg
  10. 1/4 teaspoon salt
  11. 2 cups milk chocolate chips
Instructions
  1. Preheat oven at 350 degrees F. Stir melted butter, brown sugar, and pumpkin until combined. Add eggs and vanilla, and mix. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and then the salt. Add dry ingredients to wet, then stir until just combined. Do not over mix. Fold in chocolate chips. Pour into a greased 9x13 inch pan and bake 35-40 minutes.
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Cookies

Chewy Pumpkin Chocolate Chip Cookies

Chewy Pumpkin Chocolate Chip Cookies are bomb! These are a soft, chewy cookie with fall spices and just enough pumpkin flavor to give you all the fall feels. Hot cookies are one of my favorite additions to a chilly fall night.

Chewy Pumpkin Chocolate Chip Cookies start out with my favorite chocolate chip cookie recipe. My goal was to form my own cookie that was just like a chocolate chip cookie, but with pumpkin flavor and spices. I enjoy cake-y pumpkin cookies, but I enjoy chewy chocolate chip cookies even more, so I wanted to combine the two!

Pumpkin Chocolate Chip Cookies from butterloveandcowboys.com

Chewy Pumpkin Chocolate Chip Cookies were a success. Oh and don’t forget they are loaded with chocolate! I firmly believe the best kind of cookies are the loaded with chocolate kind of cookies. It’s true that pumpkin season is just about to turn into Christmas season. I think I only got to share half of the pumpkin recipes I photographed this season, but next year will provide them with a place here on Butter, Love, and Cowboys. 

Pumpkin Chocolate Chip Cookies from butterloveandcowboys.com

Pumpkin Chocolate Chip Cookies from butterloveandcowboys.com

Pumpkin Chocolate Chip Cookies from butterloveandcowboys.com

Pumpkin Chocolate Chip Cookies from butterloveandcowboys.com

When I photographed these cookies, one of my cutie patootie little nieces was “helping” me. I went through my photos later and this one just cracked me up :D. Kids make life so colorful!

Pumpkin Chocolate Chip Cookies from butterloveandcowboys.com

I hope you all have a fantastic Thanksgiving holiday. It is one of my favorites and I look forward to it every year. I’m so thankful for all the good this life affords me. In a nutshell, that’s what I’m grateful for this year!

Happy Thanksgiving!

xoxo,

Hannah

Chewy Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies are a soft, chewy cookie with fall spices and just enough pumpkin flavor to give you all the fall feels.
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 1 1/2 cups butter, soft (Use real butter, no substitutions!)
  2. 1 cup granulated sugar
  3. 1 cup brown sugar
  4. 1/2 cup pumpkin puree
  5. 2 teaspoons vanilla (Mexican vanilla is best!)
  6. 2 eggs
  7. 4-5 cups flour (start with 4, add more if needed)
  8. 1 teaspoon cinnamon
  9. 1/4 teaspoon nutmeg
  10. 1/2 teaspoon pumpkin pie spice
  11. 1 teaspoon baking soda
  12. 1 teaspoon salt
  13. 3 cups milk chocolate chips
  14. 1 cup semi-sweet chocolate chips
Instructions
  1. 1. Preheat oven at 325 degrees F. Cream the butter and sugars until light and fluffy, about 2-3 minutes. Add pumpkin puree and mix. Add vanilla and beat about one more minute. Add eggs and mix well.
  2. 2. In a separate bowl, combine flour, cinnamon, nutmeg, pumpkin pie spice, baking soda, and salt. Start with about four cups of flour in the mixture, you can later add more flour as needed. Add half of the flour mixture to the butter/sugar mixture and combine. Add the second half of the flour mixture and mix well. If needed, add more flour, until the dough is no longer sticky, up to one additional cup (you shouldn't need anymore than five cups total).
  3. 3. Finally, add the chocolate chips and combine well. Roll the dough into 1 1/2-2 inch balls (I prefer bigger cookies). Place on a greased cookie sheet and bake 12-15 minutes or until they are just golden in color (cook time will vary based on how big you roll the cookie dough balls). Do not let them turn brown!
  4. 4. Remove cookies from the oven and let them cool on the cookie sheet for at least five minutes. This will allow the cookies not only to cool off, but to continue baking a little bit more. Store cookies in an airtight container. I like to place them in a container while they are still a little warm, because that extra moisture helps them remain soft through the days. If you are worried about cookies hardening, sticking slice of bread in with the cookies will help them stay soft as well. Enjoy!
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Bread Sweets

Pumpkin Cinnamon Roll Dip

Pumpkin Cinnamon Roll Dip is a delectable warm dip full of pumpkin flavor and fall spices. It is swirled with cinnamon roll filling and served with graham crackers or Oreo’s. I also made cinnamon bread sticks to go along with it and that was delicious!

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

I cannot ever get enough of fall desserts. They are some of my favorite treats of the entire year! All things pumpkin are at the top of that list as well. Pumpkin Cinnamon Roll Dip is such an easy and tasty addition that fits that bill…so well. 

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin and cinnamon roll flavors just go together. Cinnamon rolls are fall in and of themselves, but with pumpkin added, it is even better.

My Cowboy totally took these next two pictures for me. Isn’t he a rock star? He especially is because I am really bossy and sometimes snappy when I need camera help, but he helps me anyway. Bless him. I have discovered through food blogging, that it is really hard to hold a camera to take a picture and use your hand in the photo. My choice is either use My Cowboy for a hand model or have him snap a few shots while I hand model. We did some of both :).

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin Cinnamon Roll Dip is waiting for you! Enjoy!

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Pumpkin Cinnamon Roll Dip
Serves 4
A delectable warm dip filled with pumpkin flavor and fall spices, and swirled with cinnamon roll filling!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 8 oz cream cheese
  2. 2/3 cup sugar
  3. 1/3 cup pumpkin puree
  4. 1 teaspoon vanilla
  5. 1 1/2 teaspoons cinnamon, divided
  6. 3 tablespoons butter
  7. 1/3 cup brown sugar
  8. 1/8 teaspoon nutmeg
Instructions
  1. 1. Preheat oven at 375 degrees F. Beat the cream cheese and sugar until creamy. Add pumpkin puree and vanilla. Mix until well combined. Add 1/4 teaspoon of the cinnamon. Spread in a greased baking pan. The best thing I had for this amount of dip was a loaf pan so that is what I used. A six-inch cast iron skillet would work or any other similar sized dish.
  2. 2. For the cinnamon roll filling, cream the butter and brown sugar. Add remaining cinnamon and the nutmeg. Placed tablespoon size drops of the mixture evenly over the cream cheese/pumpkin layer. Swirl in the cinnamon roll filling with a butter knife. Bake about 10 minutes or until warm through. Serve warm with graham crackers or Oreo's. I did homemade cinnamon sticks and that was yummy too! We also thought this dip was tasty cooled as well. Refrigerate leftovers.
Adapted from Lauren's Latest
Adapted from Lauren's Latest
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
No-Bake

Edible Pumpkin Chocolate Chip Cookie Dough

Edible Pumpkin Chocolate Chip Cookie Dough is the perfect combination of fall flavors and chocolate. It is so quick and easy to throw together and is so tasty! 

I know I can’t be alone when it comes to a love of cookie dough. Don’t get me wrong, because I love hot cookies! Regardless of that deep and sincere love I feel, sometimes I encounter this problem. Maybe you have encountered it too? You know the problem where you are so full of cookie dough that by the time the cookies are baked, you aren’t hungry for hot cookies anymore?

Pumpkin Chocolate Chip Cookie Dough from butterloveandcowboys.com

I mean, come on, you’ve got this rad cookie dough sitting in front of you and the cookies are in the oven. What’s a girl to do?  It’s just a big, fat dilemma to me sometimes.

Pumpkin Chocolate Chip Cookie Dough will totally eradicate that dilemma for the day, because naturally, you don’t need to worry about the whole baking part. You completely skip that step and just get to eating. Now that is my kind of recipe!

Pumpkin Chocolate Chip Cookie Dough from butterloveandcowboys.com

This is it- my first pumpkin recipe of the season. It is an exciting post for me, because I adore all things fall and especially fall dessert! Not to mention all things pumpkin. There are many flavors out there when it comes to edible cookie dough. The most common tends to be chocolate chip. Pumpkin Chocolate Chip Cookie Dough is just like it, but with a touch of pumpkin, not too much, and a couple of common fall spices-cinnamon and nutmeg. 

Pumpkin Chocolate Chip Cookie Dough from butterloveandcowboys.com

Pumpkin Chocolate Chip Cookie Dough from butterloveandcowboys.com

Pumpkin Chocolate Chip Cookie Dough from butterloveandcowboys.com

If straight cookie dough is too sweet for you, I highly recommend treating this recipe as a dip for Oreo’s or graham crackers!

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Edible Pumpkin Chocolate Chip Cookie Dough
Serves 6
Edible Pumpkin Chocolate Chip Cookie Dough is the perfect combination of fall flavors and chocolate. It is quick to throw together and is so tasty!
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1/2 cup butter, soft
  2. 1 cup brown sugar, packed
  3. 1/2 cup pumpkin puree
  4. 1 teaspoon vanilla
  5. 2 cups flour
  6. 1/2 teaspoon cinnamon
  7. 1/4 teaspoon nutmeg
  8. 3-4 tablespoons milk or cream
  9. 1/2 cup milk chocolate chips
  10. 1/4 cup white chocolate chips
Instructions
  1. Cream the butter and sugar several minutes, until light an fluffy. Add pumpkin and vanilla. Mix well for about one minute. Add about half of the flour and all the cinnamon and nutmeg. Gradually add the rest of the flour. Add milk or cream until desired consistency is reached. I prefer a softer consistency so I added all of the cream. Fold in milk chocolate chips and white chocolate chips. Refrigerate leftovers. Enjoy!
  2. *If straight cookie dough is too sweet for you, it would taste great as dip for Oreo's or graham crackers!
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Cakes and Cupcakes

Pumpkin Dump Cake

Has anybody else noticed? Pumpkin Dump Cake appears to be the rage this year. Scrolling through Facebook, I have found many recipe videos devoted to this dessert. Ever since the first Pumpkin Dump Cake video I watched, it has been first on my mental, then moved to my physical fall dessert list of recipes to try. Those videos won me over and told me I needed Pumpkin Dump Cake in my life. Considering how strongly food speaks to me, I just had to try it this year. 

Pumpkin Dump Cake from butterloveandcowboys.com

It was a success! We loved it. As soon as I had my first bite with a little Pumpkin Dump Cake, a little ice cream, and loads of caramel sauce, I just knew it was meant for me and I was meant for it. When you experiment in the kitchen as much as I do, you learn that you will not love every single recipe you try. Some say that is why they aren’t much for trying anything new and stick with their previously tried and true recipes. To an extent I get that, but, some of our most favorite desserts have come into our lives, because I decided to try something we had never had before!

There are many different versions of Pumpkin Dump Cake out there and I discovered most are pretty similar. I tweaked mine to suit my liking because most versions call for pecans, and as much as I love nuts, they do not belong in my cookies, cake, or brownies. They just don’t. 

If nuts do belong in your cookies, cake, or brownies, go ahead and add them. I’ll keep ’em in the recipe for you, as an alternative option :).

Pumpkin Dump Cake from butterloveandcowboys.com

Pumpkin Dump Cake from butterloveandcowboys.com

Pumpkin Dump Cake from butterloveandcowboys.com

Oh and BTW…this is a great easy recipe that fits in perfectly when you are burnt out from making all that pie :).

Happy Pumpkin Dump Cake making! 

 

Pumpkin Dump Cake
Serves 16
A warm fall dessert that pairs perfectly with ice cream.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 12 oz evaporated milk
  2. 15 oz canned pumpkin puree
  3. 4 eggs
  4. 1 cup granulated sugar
  5. 1 cup brown sugar, divided
  6. 2 teaspoons pumpkin pie spice
  7. 1/2 teaspoon salt
  8. 1 box yellow or spice cake mix (we really liked the yellow)
  9. 1 cup toffee bits
  10. 1 cup coarsely chopped pecans (optional) *
  11. 1 cup butter, melted
Instructions
  1. 1.Preheat oven at 350 degrees F. Grease a 9x13 pan. Whisk together the evaporated milk, pumpkin, eggs, granulated sugar, 1/2 cup of the brown sugar, pumpkin pie spice, and salt. Place in prepared pan.
  2. 2. Sprinkle the cake mix evenly over the top of the pumpkin mixture. Sprinkle with remaining 1/2 cup brown sugar, then toffee bits, and end with the chopped pecans (if using). Pour melted butter over the top.
  3. 3. Bake 50-60 minutes, until the top is lightly browned, and the middle has set. Serve warm and top with ice cream and caramel sauce, if desired. We really loved it with the caramel! We thought this recipe was best fresh. I wouldn't let it sit more than a day or two after baking, so if you will only get through a small batch, cut the recipe in half! Refrigerate leftovers.
Notes
  1. *I used toffee bits in place of nuts. If you like nuts, just use nuts or I'm sure both would be great! You could also replace the nuts with coarsely chopped graham crackers.
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Brownies and Bars

Pumpkin Seven Layer Bars

As we near the close of pumpkin season, I am gearing up for Christmas desserts. The other day I wrote my list of all the things I hope to make this year. Before pumpkin season comes to an end, however, I have to share Pumpkin Seven Layer Bars with you! They were one of my favorite new pumpkin tries of the season.

Pumpkin Seven Layer Bars from butterloveandcowboys.com

One of the first recipes I shared on this blog were these Seven Layer Bars. When I wrote that post, I promised I would be back with some of the other creative versions of these bars that I have tried. While I have not been overly timely on that promise, today I begin to fulfill it by sharing these Pumpkin Seven Layer Bars. 

Pumpkin Seven Layer Bars from butterloveandcowboys.com

Pumpkin Seven Layer Bars are so darn easy. Once you finish the graham cracker crust, you basically throw everything else in the pan and pop them in the oven. After the crust, you layer caramel bits, chocolate chips, white chocolate chips, toffee bits, a pumpkin/condensed milk/spice mixture, and coconut. Together, these ingredients create a flavor packed dessert.

I also promise the ease of these bars does not interfere with the quality. We loved them! My Cowboy really enjoys pumpkin desserts, but after going through a few weeks in a row of pumpkin mania, he is ready for something different. However, he told me while you could taste pumpkin flavor, they were not overly pumpkin-y. He appreciated them for that.

Yes, pumpkin-y is totally a word.

Pumpkin Seven Layer Bars from butterloveandcowboys.com

Pumpkin Seven Layer Bars from butterloveandcowboys.com

Pumpkin Seven Layer Bars from butterloveandcowboys.com

Easy and tasty- two of my favorite things! Pumpkin Seven Layer Bars have a permanent place on my list of favorite fall desserts.

 

Pumpkin Seven Layer Bars
Serves 16
A simple gooey bar, bursting with flavors of fall.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 9 whole graham cracker sheets, finely crushed
  2. 1/2 cup butter, melted
  3. 1 (11) oz bag Kraft caramel bits
  4. 1 cup milk chocolate chips
  5. 1/2 cup white chocolate chips
  6. 1/2 cup toffee bits
  7. 1 cup pumpkin puree
  8. 1 can (14 oz) sweetened condensed milk
  9. 1 teaspoon pumpkin pie spice
  10. 1/4 teaspoon cinnamon
  11. 2 cups sweetened shredded coconut
Instructions
  1. 1. Preheat oven at 350 degrees F. Grease a 9x13 pan. Combine graham cracker crumbs and melted butter. Press into the prepared pan. I like to press it into the pan with the bottom of a cup to ensure it will stay together.
  2. 2. Sprinkle caramel bits on top of the crust. Next, sprinkle milk chocolate chips, then white chocolate chips, then toffee bits.
  3. 3. In a medium sized bow, combine pumpkin puree, sweetened condensed milk, pumpkin pie spice, and cinnamon. Pour on top of the layers. Top with shredded coconut. Bake 35-40 minutes, or until edges begin to brown and the middle is set. Serve warm or cooled. Enjoy!
Adapted from Six Sister's Stuff
Adapted from Six Sister's Stuff
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
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

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/