pumpkin. pumpkin. pumpkin.

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.


  1. These both look amazing! I am torturing myself today by reading your blog even though I am doing a liquid cleanse and cannot eat anything solid for the next 8 days. My favorite pumpkin recipes aren’t so sweet, I love pumpkin soup and pumpkin waffles. But, I will make that bread someday when I’m eating again 🙂

  2. Okay, those Pumpkin Gooey Butter Cakes look especially phenomenal. Yum!

    I am a pumpkin fiend this time of year, too… except for pumpkin pie. Don’t know why exactly, but it’s just not my thing. I keep thinking I should try to find a variation that I like, but there’s so many other things to do with pumpkin that I don’t get around to it. 🙂

    Happy pumpkining!

    • Kare, glad to know someone enjoys it as much as I do 🙂 I’m thinking pumpkin cinnamon rolls are next.

      Irwin, that ice cream would be Dave’s kryptonite. He hates ginger too! The brownies sound awesome.

  3. If you need a “stunt Dave” for eating pumpkin-y things I’d be happy to play the part. This all looks great! Dawn is in the swing of pumpkin season as well – Pumpkin-Ginger ice cream and pumpkin “brownies” with cream cheese frosting, so far…

  4. Mackenzie says:

    Hi Jenny! …I MEAN RDG. I saw your I will come over and eat pumpkin treats with you anytime! These look and sound delicious. I thought of you today. Our head of the special ed dept. shared this recipe with me, which is equally amazing and pumpkiny! Give it a blend it is good (I decreased the sugar some) but it is fabulous! Hopefully you Enjoy it:

    Pumpkin Pie Crunch

    1 can (14 oz) pumpkin puree
    2 eggs
    1 ½ cups evaporated milk
    1 1/3 cups sugar
    1 tbsp pumpkin pie spice
    ½ tsp salt
    1 pkg yellow cake mix
    1 ¼ cups coarsely chopped pecans
    1 cup butter, melted

    Whipped cream

    In a large mixing bowl, stir together pumpkin, eggs, evaporated milk, sugar, spice and salt until smoothly blended. Pour into prepared pan (9 x 13 greased). Sprinkle dry cake mix evenly on top. Scatter nuts over cake mix. Drizzle melted butter over nuts, moistening dry mixture as much as possible. Bake 50 – 60 minutes or until set and golden. Cool at least 1 hour in pan on a wire rack before serving. Serve with whipped cream. Store leftover dessert in refrigerator.

  5. My favorite pumpkin dessert is anything with pumpkin in it. I try not to discriminate. However, I do have a favorite pumpkin food: pumpkin cranberry bread. I can’t get enough of it. In fact, I think I’ll make some today. Mmmmmm…!

  6. Mary in MN says:

    The Pumpkin Walnut Bread with Bittersweet Chocolate reminds me of something Grandma Puckett used to make. She would make mini loaves of it around Christmas I think:) Do you remember them?



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