Pumpkin Chocolate Chip Cookies by twocarolines.com
It’s the last day of October and we have dedicated this month to ALL THINGS PUMPKIN! We have brought you Pumpkin Streusel Coffee Cake, Pumpkin Dulce de leche Pie, Pumpkin Bread Pudding with Cinnamon Caramel Sauce, and the unforgettable Pumpkin Spice Cake with Cream Cheese frosting that we featured on Elevate Everyday, but you can find it here too! In order to properly round out our pumpkin dessert collection, we need to share with you a bomb pumpkin chocolate chip cookie. This recipe is a family favorite from my friend Rachel who actually shared it with me years ago before I had a dessert blog and I’m so excited to finally drop this knowledge on all you lovely people. What I really liked about her cookies is that they didn’t slime out as pumpkin cookies tend to do – and they have butter, because she’s a reasonable person, but they also have applesauce adding to the moisture and taking from the fat so they are for sure a lower calorie cookie option than their traditional CCC counterpart. She insists on Guittard milk chocolate chips- which are so creamy and good, but I liked them a touch better with semi-sweet because I’m just drawn that way. Use whatever you like and have a fantastic Halloween!
1/4 cup butter
1/4 cup applesauce
1 1/2 cups sugar
1 teaspoon vanilla
1 cup pumpkin (don’t use more, it will make them sticky)
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3/4 of a bag (11.5 ounces) guittard milk chocolate chips
- Preheat oven to 375 and either lay down a silpat, parchment or spray a few large cookie sheets. My friend Rachel always doubles this recipe, so feel free to do that, but this makes loads of cookies, so only double if you’re baking for a crowd. She suggests one and a half a bag of chocolate chips if you double.
- Cream the butter, applesauce, sugar, egg and vanilla. Add the pumpkin to the wet ingredients. In a separate bowl combine the flour, baking powder, baking soda, salt, and cinnamon. Mix the dry ingredients into the wet ingredients and add chocolate chips. My friend insists on the Guittard milk chocolate chips, which are super good, but I did a few with semi-sweet and liked them even more, use whichever you prefer, I think about 9 ounces or 1 3/4 cups was about right, but use as many as seems right to you!
- Either use a cookie scoop or just eyeball about 2 tablespoon sized cookies and space them on your prepared cookie sheet with some room to expand. Bake for about 10 minutes until cookies are clearly golden brown around the bottom – these are not like normal chocolate chip cookies where you want to underbake them, make sure they are done.
Recipe courtesy of Rachel Clark
Pumpkin Dulce De Leche Pie by twocarolines.com
We posted this pie almost a year ago and since it’s October and all, I felt it was time for an update and re-post because seriously IT’S THE BESSSST!! Now I know that many of you cannot leave your Thanksgiving table without pumpkin pie, it’s a staple of the season and although there are many versions of this pie, rarely does it taste bad, but really and truly – NEVER has it tasted this good! The brilliant and talented Caroline King v1.0 came up with the idea to spread a layer of dulce de leche at the bottom of her Mom’s pumpkin pie recipe, did I mention that she’s a genius? I use my favorite pumpkin pie filling that I’ve adapted from the Joy of Cooking classic, made with cream, not evap or sweetened condensed milk – and it is so creamy dreamy and has a nice firm texture with SO MUCH PUMPKIN FLAVOR! I love it the most. I know you will love it, but I leave you with this warning: This pie will ruin you for Costco pumpkin pie forever – sorry bout that.
One 9″ traditional pie crust – I roll thin and easily fill a deep dish, but you can make this work in a 9″ as well. We recommend our recipe, but use whatever you like!
1 can dulce de leche
2 large eggs
2 cups pumpkin puree (I can isn’t quite two cups but it works out just fine)
1 1/2 cups heavy cream (or evap milk if that’s how you roll, I recommend cream)
1/2 cup sugar
1/3 cup packed brown sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves or allspice
1/2 teaspoon cardamon
1/2 teaspoon salt
- Crust – 1 single 9-10 inch traditional pie crust, unbaked. Deep dish pie pan recommended. We use a shortening crust you can find instructions for here. Do whatever crust you like best. Preheat oven to 375
- After you have prepared your crust warm up around 3/4-1 cup of the dulce de leche – just 20 seconds or less so it’s easy to spread out around the bottom of your pie pan in an even layer. You can take it out of the can and microwave it in a pyrex or just warm it up by putting the can in hot water.
- Whisk together the remaining ingredients in a large bowl and don’t stress on spices -you can use pumpkin pie spice if you don’t have all of the above. My advice is to take a taste and if your raw filling tastes like it needs more flavor add accordingly.
- Pour pumpkin filling into your prepared pie crust over the dulce de leche layer and bake for 35-45 minutes until firm – mine took around 48 last time, check for doneness, more than bake time. You know it’s done when it is no longer liquid, it’s okay if there’s some jiggle in the middle, but your pie is done when the sides are bubbling up your dulce layer and the middle wiggles like jello, not like liquid.
- Cool completely on a wire rack before serving and refrigerate remaining pie which will be delicious for a number of days but it will be gone much sooner than that. I recommend fresh whipped cream with a little cinnamon and sugar or vanilla ice cream – but even on it’s own you will go nuts for it!
Recipe adapted from Joy of Cooking pumpkin pie copyright 2006
The blessed Season of the Pumpkin is upon us! There are spiced drinks, teas, cookies, etc. But have you had a Pumpkin Bread Pudding? Have you had one that has been drizzled lovingly with Cinnamon Caramel Sauce? Have you had your mind blown yet? Well, we Two Carolines are here for you—here for your pumpkin addiction needs, here to support you cozying up to all things spiced up for fall. Basically, we are here to Spice up Your Life like some other friends of yours from the 90’s.
Pumpkin Bread Pudding recipe:
- 6 large eggs
- 2 1/2 cups milk
- 1 1/2 cups sugar
- 1 cup plus 2 tablespoons whipping cream
- 1 t. vanilla
- 1 1-lb loaf pumpkin bread (recipe below), cubed and dried out for at least one day
Butter a 3 quart baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla. Whisk to blend well. Add bread chunks and set sit covered, in the refrigerator, for 30 minutes.
Preheat the oven to 350°. Scoop coated bread chunks into prepared baking dish, push down the bread crumbs, compacting the mixture. Add a little extra custard on top, and press down some more. Toss any extra custard. Fill a 9×13 pan filled halfway with water and place on the bottom rack, place the bread pudding on the middle rack. Cook for 1 hour, 30 minutes, or until it is set (maybe another 15 minutes). Before serving, dribble some cinnamon caramel sauce over the top. Freak out.
Cinnamon Caramel Sauce recipe:
- 1 cup (packed) golden brown sugar
- 1 cube butter
- ½ cup whipping cream
- 1 t. cinnamon
Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream and cinnamon and bring to simmer. simmer until sauce thickens and is reduced to 1 ½ cups, about 5 minutes. Serve warm.
Pumpkin Bread recipe:
- 2 cups flour
- 1/4 t. nutmeg
- 2 cups sugar
- 1 14 oz. can pumpkin
- 2 t. baking soda
- 1/2 cup oil
- 1/2 t. salt
- 1/2 t. cloves
- 1/2 t. cinnamon
Preheat oven to 325 degrees (350 for high altitude) and grease one large loaf pan; set aside. Mix dry ingredients into a large bowl. Stir in pumpkin and oil. Beat with until well blended. Pour batter into prepared loaf pan and bake in for 1 1/4 hours to 1 1/2 hours. Put toothpick in center to see if bread is done. Let cool before slicing. Recipe can be doubled easily, and so delicious when adding chocolate chips or a streusel!
Pumpkin Banana Pecan Muffins by twocarolines.com
Over here in the King home we are fans of muffins. The one we eat the very most often is my chocolate zucchini muffins because of the well established fact that we believe in chocolate for breakfast whenever possible. Of course we also eat more bananas than a family of chimps, so I was excited to discover this new banana muffin recipe that uses all whole grain wheat and pumpkin. I’m betting by late November my blood type will be pumpkin spice. The banana pumpkin combo made for such a moist and delicious muffin, and I added some chocolate chips because of the aforementioned insistence on chocolate for breakfast.
1/2 cup (8 tablespoons) soft butter
2/3 cup brown sugar
(scant) 1/4 cup granulated sugar
2 large eggs
1 cup (7 1/2 to 8 ounces, 1/2 can) puréed pumpkin
1 cup (8 ounces) mashed banana, the riper the better
2 tablespoons orange juice or water
1 teaspoon vanilla extract
1 1/2 cup whole wheat flour
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup diced toasted pecans (optional obviously – I used the Trader Joes candied pecans)
1/2 cup chocolate chips (optional)
1/4 cup demerara coarse sugar for sprinkling
- Prepare 2 standard muffin tins using liners or baking spray and preheat oven to 350.
- Beat together the butter, sugars, eggs, pumpkin, banana, water (or OJ), and vanilla. Add the flour, baking powder, baking soda, salt, and cinnamon and stir well to combine. Next, if using, add the pecans and chocolate chips.
- Pour 3/4 full into your prepared pan (you can also do this in a loaf but bake it for about 45-60 minutes paying closer attention to doneness than bake time). Sprinkle tops of muffins with coarse demerara sugar and bake for 16-18 minutes until a toothpick comes out clean from the top of your largest muffin. Let cool a few minutes in the pan then turn out on a rack to cool completely.
Recipe adapted from King Arthur Flour Whole Grain Pumpkin Banana Bread
Pumpkin Spice Cake by twocarolines.com
Yes the pumpkin spice thing is really popular this time of year and probably getting a bit played, but don’t front like you don’t want to put this in your mouth. Also, let’s not pretend you don’t have more than one can of pumpkin in your pantry right now dying to come out and make your house smell good. I made it for my brothers family and they felt strongly that this was a cake you could easily eat for breakfast, lunch, dinner, and dessert, it didn’t last long. It’s the perfect cake for Fall, all warm and cozy and tucked in nicely with a magical sweet/sour/touch of cinnamony cream cheese sweater.
Pumpkin Spice Cake set up by twocarolines.com
1 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon plus 1 teaspoon ground cinnamon
1 teaspoon nutmeg (freshly grated if you have it)
1/8 teaspoon cloves
1/8 teaspoon allspice
1/4 teaspoon cardamon
pumpkin cake before the bake by twocarolines.com
(if you don’t have all of these spices don’t get stressed out, just use a little more or less of something you do have until it tastes good. I think clove is such a strong flavor that I used less of that and added cardamon which I love in baked goods, you could even use a teaspoon of pumpkin pie spice instead of those last 3 if you’d like)
1 cup plus 2 tablespoons (9 ounces) pumpkin puree
1 cup vegetable or coconut
1 1/3 cups sugar
3/4 teaspoon salt
3 large eggs, at room temperature, yolks and whites seperated
Cream Cheese Frosting:
1/2 cup (or one stick) butter at room temperature
8 ounces cream cheese, at room temperature
2 1/2 cups powdered sugar (but keep some extra on hand to make sure you get the right consistency)
1 teaspoon vanilla
pinch of cinnamon
For the Cake:
- Preheat oven to 325 and position a rack in the center. Butter a 9 inch round cake pan (if yours is 9.5 or 10 that’s okay, just start checking for doneness 10 minutes earlier). Line the bottom with a circle of parchment paper and butter that too. If you’re making the frosting same day you might want to take out your butter and cream cheese so they can come up to room temp before it’s time to make frosting.
- Sift (if you’re really concerned about lumps, but I didn’t sift the first time and it was just as good) the flour, baking powder, baking soda, and spices in a bowl and set aside
- In a large bowl mix pumpkin, oil, sugar and salt for a good 3-4 minutes until it’s all combined. Remember to periodically scrape down the sides of your bowl.
- Mix in egg yolks one at a time then add the dry ingredients but stop mixing as soon as the flour mixture is just combined.
- Whisk the three egg whites until they are frothy and white. Fold them into the batter using a rubber spatula until they are no longer visible, but just barely, you want your whites to stay fluffy so your cake is springy.
- Pour the cake batter into the pan and bake on the center rack in the oven. Begin checking the cake after 40 minutes, could take up to 45 – the center will continue to set as the cake cools in the pan, but still don’t take it out until a toothpick comes out clean. Let the cake cool at least 20 minutes before inverting it to a wire rack to completely cool.
For the Frosting:
- Beat together the butter and the cream cheese until smooth and creamy. Gradually add the powdered sugar and beat until the frosting is smooth with no dry traces of sugar. You can use a little extra powdered sugar if you like your frosting thicker and sweeter, but I like the sourness of the cream cheese to come out as much as possible. Add a pinch of cinnamon and a teaspoon of vanilla and beat until incorporated.
I liked it best served with chopped walnuts, but the original recipe (link below) made carmalized pumpkin seeds, which would probably be boss, but I don’t usually have those lying around and nuts can be somewhat polarizing in a family with kids so I usually add them at serving time for grown ups and littles who have refined taste. Let us know how you like it
Recipe adapted from Food 52 Sarah Jampel’s Pumpkin Cake with Cream Cheese Icing and Caramelized Pumpkin Seeds