This time of year, I get an urge to make pumpkin desserts that is so strong, no one can stop me from baking up a pumpkin storm. The only problem is, my better half loathes the stuff. He refuses pumpkin pie, balks at pumpkin cheesecake, laughs at pumpkin muffins. The result is that I am left to eat the fruits (or vegetables) of my labors all by my lonesome.
I don’t mind. Especially when I’m baking two of my all-time favorites.
The first? Pumpkin walnut bread with bittersweet chocolate. The consistency of this bread is as close to perfect as it gets for sweet breads: dense, moist, and not at all dry around the edges. Each bite tastes just as good as the next with no crusty bits to deal with.
I use Elise’s (Simply Recipes) recipe and add bittersweet chocolate chips to the batter before baking. It’s so decadent that it should be a dessert, but since it’s “bread,” I allow myself a little slice for breakfast.
Then I always fall back to the old standby: Paula Deen’s Pumpkin Gooey Butter Cakes. Think pumpkin pie with a thicker, sweeter crust and super creamy filling laced with cream cheese.
These little squares are awfully potent. I wouldn’t eat them if you’re diabetic, have high cholesterol, are at all worried about fat and calories, or have an aversion to baking with lots and lots of butter.
I would make them, however, if you’re looking for a fun alternative to the standard pumpkin pie to grace your Thanksgiving table. Or if it’s tuesday. Or if you love Paula Deen more than mayonnaise.
They’re easy, incredibly tasty, and one batch makes about a zillion servings. Just take a jog around the block afterwards.
If you need me, I’ll be trying my best not to let these yummy pumpkin desserts go to waste. It’s a tough job, and a big responsibility. But I’ll take one for the team.
What are your favorite pumpkin desserts?
You can find the recipe for Paula Deen’s Pumpkin Gooey Butter Cakes right here. A quick tip: they won’t look done when you pull them out of the oven. The middle will be jiggly and the standard toothpick test does not work for this recipe. Don’t over-bake or you’ll get an awfully stiff crust. Let them cool completely before cutting.
To make Pumpkin Walnut Bread with Bittersweet Chocolate, follow Simply Recipes‘ (amazingly perfect) Pumpkin Bread recipe and add one cup of bittersweet chocolate chips to the batter before baking.