Most of us consider pumpkin a vegetable because it comes from the squash family, but its actually a fruit and it’s so much fun to cook with. With Halloween just a few days away I thought it would be the perfect opportunity to share some really great pumpkin inspired desserts perfect for fall weddings or parties!
If you are having a fall wedding or party these two recipes are a perfect addition to your dessert table. The two ingredient pumpkin cake recipe would be the perfect DIY project for any fall wedding because you could make mini (or large) bundt cakes and use them as your centerpieces on your tables!
Pumpkin Cake
Serves 15, Recipe courtesy of kitchme.com.
Ingredients:
- 1 package (18.25 ounce) spice cake mix
- 1 can (15 ounce) pumpkin
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9×13 inch baking pan.
- In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.
Chocolate Chip Pumpkin Bars
Makes 24 bars, Recipe courtesy of Bakerella.
Ingredients:
- 2¼ cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1½ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. allspice
- ¼ tsp. ginger
- 1 cup butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed tightly
- 1 egg, plus 1 yolk
- 2 teaspoons vanilla
- 1 cup canned pumpkin
- 12 oz semisweet chocolate chips
- 1 cup finely chopped pecans
For Frosting:
- 8 oz cream cheese, room temperature
- ½ cup butter, room temperature
- 1 tsp. vanilla
- 3 cups powdered sugar
Directions:
- Preheat oven to 350 degrees fahrenheit.
- Line a 9- by 13-inch rimmed baking sheet with parchment paper, leaving enough room to lift paper out of the pan after baking.
- Sift flour, baking soda, salt and spices in a medium bowl using a wire whisk.
- Using a mixer, cream butter and both sugars until light and fluffy.
- Add egg and yolk one at a time, until combined.
- Add pumpkin and vanilla and mix until completely combined.
- Stir in chocolate chips and chopped pecans, reserving a small amount of each to spread on top before baking.
- Spoon batter onto parchment paper lined pan and then spread evenly.
- Bake for 25–28 minutes or until done.
- Cool, remove from pan and cut into 24 rectangular bars. Then pipe frosting on top. You can also spread frosting on top first and then cut into bars.
- To make frosting: Beat butter and cream cheese using a mixer until completely combined. Mix in vanilla. Turn the mixer to low and add powdered sugar in small amounts until smooth and creamy.
Photos courtesy of eatmeblog.com and Bakerella.
