Pumpkin Chocolate Bundt Cake

The above picture does not do this cake justice.  This is one of the moistest, simple yet delicious tasting cakes I have made.  Making this made me realize how much I love a bundt cake. There is just something about it. 

Anyways, my love of pumpkin continues with this recipe, and if you are a pumpkin lover, I suggest you give this one a try. 


Marbled Pumpkin-Chocolate Bundt Cake

 

 Serves: 12

Ingredients

• 2⅔ cup(s) all-purpose flour
• 2 teaspoon(s) baking powder
• 2 teaspoon(s) baking soda
• 1 teaspoon salt
• 2 stick(s) (1 cup) butter, softened
• 1¾ cup(s) granulated sugar
• 4 large eggs, at room temperature
• 2⅓ cup(s) canned 100% pure pumpkin
• 6 ounce(s) semisweet baking chocolate, melted as pkg directs and cooled
• 2 teaspoon(s) vanilla extract
• 2 teaspoon(s) pumpkin pie spice
• Garnish: confectioners’ sugar

Instructions

1. Heat oven to 350°F. Coat a 10-in.-diameter (12-cup) bundt pan with nonstick spray.
2. Mix flour, baking powder, baking soda and salt in a medium bowl. Beat butter and sugar in a large bowl with mixer on high speed 3 minutes or until pale and fluffy. On medium speed, beat in eggs, 1 at a time. On low speed, beat in pumpkin (mixture will look curdled), then flour mixture until just blended.
3. Pour 1⁄2 the batter into another bowl. Stir melted chocolate, then vanilla into 1 bowl, pie spice into the other. Alternating batters, drop large spoonfuls into bundt pan. Run a knife through batters to marbleize. Smooth the top.
4. Bake 1 hour or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes (cake may settle a bit). Invert cake on rack. Turn cake right side up and cool completely.
5. To serve: Place on a large cake plate; surround with pumpkins and leaves. Sprinkle with confectioners’ sugar.

Things I love Thursday...pumpkin

Growing up, the thought of eating anything pumpkin sickened me.  Who would want to eat that slimy, gross orange stuff?  

Now all I can say is..."Who wouldn't!?!?"  I could post 1,000 delicious pumpkin recipes in this post to show 
all of you that pumpkin is good for more than a latte from Starbucks.  But I will refrain, and instead post 10 amazing recipes you should try this fall.  

Pumpkin Ale Cheesecake with Beer Pecan Caramel Sauce from the Beeroness

 

Pumpkin Peanut Butter Cups

Pumpkin Cinnamon Milkshake from Fab Food

Magazyn's Pumpkin Soup with Apples

Pumpkin Swirl Brownies from Smitten Kitchen



 
 Pumpkin Spice Latte Cupcakes


 
Averie Cook's Pumpkin Chocolate Chip Bundt Cake

 
Pumpkin Gnocchi with Crispy Sage Butter Sauce




 Paula Deen's Pumpkin Bars with Cream Cheese Frosting




Pumpkin Pie Dip from the Yummy Life


I would love to hear about your pumpkin favs, I hope you are having a great week and enjoy!

I'm a pumpkin head.

Some recipes are so good that I feel like I should post them twice.  This is one of those recipes.  I have expressed with you all my love for chocolate chip cookies before, and I of course I have expressed my love for pumpkin with you.  Put them together, and you have something that I can't even describe in words.  This has the best of both worlds; the cookie-ness of a chocolate chip cookie, yet it has the added spice of pumpkin.  These cookies have a sort of cakey texture to them, which make them irresistible.

I know we have a few more days left of Summer, but I just couldn't wait until Fall to make these.  And what better way to celebrate the end of the teacher strike then to share these with all my co-workers.  I am asked to make this year after year, and I hope you try this recipe out for yourselves.

Pumpkin Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, softened

1 cup white sugar

1 cup light brown sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups canned pumpkin puree

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 cups (12-ounce bag) semisweet chocolate chips

Nonstick cooking spray or parchment paper

Directions

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.