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Canned pumpkin puree and chocolate chips mingle with cinnamon in this muffin recipe.
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Make this recipe for almond chocolate chip pumpkin bread for your holiday table or to give as holiday gifts.
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Chef John's artisan-style yeast bread has a crunchy crust, airy texture, soft color, and subtle pumpkin flavor. Just mix, let rise a couple of times, and bake. It takes 12 to 16 hours to rise.
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Made from scratch, this pumpkin pie is fabulous. With lots of wonderful spices, a rich creamy filling, and a sensational cinnamon/brown sugar streusel topping, you can't go wrong!
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These kid-friendly, flourless pumpkin muffins are full of hearty oats and creamy Greek yogurt. Made in mini muffin cups, they're a perfect on-the-go, bite-sized snack.
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The lightly spicy and sour flavor of Tajin® is a perfect pairing with these savory pumpkin seeds, the perfect homemade autumn snack food.
cooking.nytimes.com
This recipe is by William Norwich and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A mixture of fresh pumpkin puree, brown sugar, spices, evaporated milk and eggs is poured into a prepared pie crust and baked.
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Packed with pumpkin and gooey chocolate, and rolled in a spicy cinnamon-sugar and white chocolate, these soft and chewy cookies scream fall!
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Pumpkin puree, spice cake mix, chocolate chips, and a few additional spices turn into a quick and easy egg-free treat.
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Get Pumpkin Roulade with Ginger Buttercream Recipe from Food Network