Are you pumpkined out yet? Good, because we aren't either! We've made our favorite pumpkin desserts just a tad healthier by adding whole wheat flour. But don't worry, there's still plenty of chocolate and pumpkin spice goodness!
These fluffy, soft and delicious pumpkin recipes make a great addition to your Thanksgiving dessert menu. Because who wants to eat the same ol' boring pies year in and year out?
Whole wheat pumpkin caramel chocolate chip cookies
Yields about 16 cookies
1 cup canned pumpkin
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup canola oil
1-1/2 cups whole wheat flour
1/2 teaspoon cinnamon
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups chocolate chips
16 Rolo candies
Preheat oven to 350 degrees F. Grease a baking sheet with nonstick cooking spray and set aside.
In a large bowl, whisk the oil, sugars, pumpkin, egg and cinnamon together. Add the flours, baking powder, baking soda and vanilla, mix to combine. Hand mix the chocolate chips.
Scoop about 1-1/2 tablespoons of dough onto the baking sheet. Add a Rolo to the center of the dough and top with another tablespoon of dough. Cover the sides of the Rolo with dough so it's hidden.
Bake for about 15 minutes, or until golden brown.
Pumpkin pound cake with chocolate drizzle
Yields 1 large loaf
1 cup whole wheat flour
1/4 cup all-purpose flour
1-1/2 teaspoons pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar
1-1/2 sticks unsalted butter, softened
3 large eggs
3/4 cup pumpkin puree
1/4 cup honey
3/4 cup chocolate chips
1-1/2 tablespoons canola oil
Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan with nonstick cooking spray.
Beat the butter, eggs, pumpkin puree, sugar and honey together with an electric mixer. Add the flours, pumpkin pie spice, baking powder and baking soda. Mix to combine.
Pour the batter into the prepared loaf pan. Bake for 50 minutes or until a toothpick inserted in the middle comes out clean.
Heat the chocolate chips in a microwave for 30 seconds. Add canola oil and heat another 30 seconds, or until chocolate is melted.
Drizzle chocolate over the pound cake and cut into slices.
Pumpkin spice bread pudding
Serves about 8
6 cups whole wheat French bread, cut into cubes
1 cup brown sugar
1 teaspoon pumpkin pie spice
2 cups heavy whipping cream
1 cup milk
1 teaspoon vanilla extract
1 can pumpkin puree
3 eggs, room temperature
1/2 cup chopped walnuts
Preheat oven to 350 degrees F. Grease a baking dish with nonstick cooking spray.
Beat the brown sugar, pumpkin pie spice, eggs, pumpkin, cream, milk and vanilla together.
Stir in the French bread and walnuts.
Pour the mixture into the prepared dish. Top with additional chopped walnuts. Bake for about 50 minutes or until golden.