Pumpkin Treats

It’s time to break open the can of pumpkin.

Mandy Merriman shares some delicious fall recipes.
Pumpkin Swirl Brownies
8 Tablespoons (1 stick) unsalted butter
1/2 cups cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs
1 Tablespoon vanilla extract
1 1/4 cups canned pumpkin puree
1/4 cup vegetable oil
1 T pumpkin pie spice

1) Preheat oven to 350 degrees and prep an 8×8 glass baking dish with parchment paper and a little spritz of cooking spray.

2) In a microwave safe bowl, melt the butter and chocolate in the microwave in 30 second increments until hot and bubbly. Stir until smooth.

3) In the meantime, whisk together the flour, baking powder, and salt in a small bowl. Set aside.

4) In the bowl of a stand mixer fitted with a paddle attachment, beat sugar, eggs and vanilla until light and fluffy, about 4 minutes. Slowly beat in the flour mixture until just combined.

5) Divide batter between two medium bowls (2-3 cups per bowl). Stir chocolate mixture into one of the bowls, and then add in pumpkin, oil, and pumpkin pie spice into the other.

6) Working about a half cup at a time, add in one scoop of pumpkin batter, and one scoop of chocolate batter to the prepared baking pan. Repeat until all the batter has been used up. Use a butter knife to swirl the batter together in a figure 8 pattern (not too much, or you’ll lose that cool marble effect).

7) Bake for about 40-45 minutes until a toothpick inserted in the center comes out clean. Cut into 9 squares, enjoy!
Baked Pumpkin Cinnamon Sugar Doughnuts
For doughnuts:
1 C + 1/4 C all-purpose flour
1/2 C light brown sugar, packed
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/4 C 100% pumpkin puree
2 1/2 Tablespoon unsalted butter, melted
1/2 C whole milk
Cinnamon sugar coating:
3 Tablespoons unsalted butter, melted
1 C sugar
1 1/2 Tablespoons cinnamon

1) Preheat oven to 350 degrees. Spritz a doughnut baking pan with a little cooking spray. Set aside.

2) In a large bowl, whisk together the dry ingredients, set aside.

3) In a medium separate bowl, whisk together the pumpkin puree, melted butter, and milk. Gently fold in the wet mixture to the dry (be very careful to not overmix).

4) Place entire mixture into a large ziploc bag (then cut off a corner) or large piping bag without a tip, and pipe the doughnut dough into the 6 doughnut rounds. There should be exactly enough dough for 6 doughnuts.

5) Bake for 10 minutes. Turn doughnuts over onto a wire rack for cooling.

6) To make the cinnamon sugar coating, place the melted butter in a shallow bowl and stir together the cinnamon and sugar in a separate bowl. When the doughnuts are completely cooled, dunk one half of each doughnut into the butter, and then straight into the cinnamon sugar mixture. Place back onto the wire rack. Serve immediately, and enjoy!
Pumpkin Honey Butter
2 sticks unsalted butter
1 t pumpkin pie spice
1/3 C 100% pumpkin puree
4 T honey
1 t vanilla
1 t cinnamon

In the bowl of your stand mixer fitted with the paddle attachment, mix the unsalted butter alone until it’s whipped until it’s soft and thin. Switch to the whisk attachment. Add in the pumpkin pie spice, pumpkin puree, honey, vanilla, and cinnamon. Whip until soft and fluffy. Serve immediately or refrigerate for 1 hour (up to a couple days).

Get more recipes from Mandy at www.bakingwithblondie.blogspot.com, and check out her Instagram @bakingwithblondie.

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