chocolate chip pumpkin cake with cream cheese frosting

Preheat oven to 350 degrees. Of course you can't forget the maple cream cheese frosting. In a large bowl add the pumpkin, brown sugar, granulated sugar, vegetable oil, eggs, vanilla and ½ cup of the chocolate chips to the bowl and whisk until completely combined. Set aside. Gluten-free. Set aside. In a large bowl, mix flour, baking soda, salt, cinnamon and nutmeg together. Cool completely then frost. Whisk until combined. Preheat oven to 350F. The Best Pumpkin Cake EVER with Cream Cheese Frosting ... Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Stir in pumpkin puree. Once cooled, frost with cream cheese frosting and sprinkle with cinnamon sugar. DESSERT Lia Soneson October 22, 2020 cake , frosting , pumpkin , brown butter , chocolate chips , cream cheese , cinnamon , nutmeg , allspice , cloves , ginger , vanilla , butter , confectioner's sugar Mix in flour mixture. Add the sugar and continue to beat until light and creamy - about 3 more minutes. Pour into a well-greased bundt pan. In a mixing bowl, add the pumpkin, melted butter, egg, milk and vanilla. Oatmeal Chocolate Chip Cake with Cream Cheese Frosting Grease and flour three 8-inch cake pans and set aside. 1. Step 4. Dust with cinnamon and enjoy! 2 cups of all-purpose flour. Pumpkin Cupcakes - With Cream Cheese Frosting! Directions. Layers of chocolate chip chip pumpkin cake get layered on top of each other and filled with a ganache, a cream cheese frosting and then decorated on top with truffles and edible gold beads (which you can find at your local craft store) OR you can get creative with the topping and add some fresh flowers for an organic vibe! Healthy Pumpkin Cupcakes with Cream Cheese Frosting | Amy ... Cream Cheese Pumpkin Bundt Cake - Chocolate with Grace In a medium sized bowl, beat the eggs. 1/2 cup of brown sugar. In a medium bowl, whisk together the flour, pumpkin spice, baking powder, baking soda, and salt. How to Make Pumpkin Bread with Cream Cheese Like Joanna Gaines . Line bottoms of two 9-inch-diameter cake pans with 2-inch-high sides with waxed paper. Chocolate Chip Pumpkin Cream Cheese Muffins - Dinner, then ... Some folks don't love pumpkin and chocolate together, but I think it's absolutely dreamy. Add the pumpkin and stir until well combined. Spray sides of pans with nonstick spray. I also loved the maple flavor from the maple syrup with the apple spiced cake. Let cool for 20 minutes. Make Giada De Laurentiis' pumpkin cupcakes with chocolate frosting, a sweet treat for fall Make 36 flavor-packed miniature cupcakes in less than hour thanks to some help from boxed cake mix Spray three 8-inch cake pans with non-stick cooking spray. Step 5: In the stand mixer bowl, add the eggs, oil . Pumpkin Cake with Cream Cheese Frosting | The Recipe Critic Preheat oven to 350°F and grease a 9 x 13-inch baking pan. Start to finish, the recipe takes about 30 minutes to make, which means you can whip them up on a weekday for a school treat, bake sale, or special dessert. Cream the cream cheese with an electric mixer. Um, yes please! 4. 2. In a large bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. 1 cup of granulated sugar. 2 large eggs Stir in the pumpkin. Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese ... In a large bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon, nutmet, and cloves. Add eggs and 1 teaspoon vanilla. Bake for 20-25 minutes or until a toothpick will come out clean. Set aside. Bake according to package directions as well. Add pumpkin and combine. Let cool in fridge. In a stand mixer on medium-low speed, mix the eggs, white sugar, brown sugar, oil and pumpkin puree until incorporated. Mix on low speed until smooth. In a medium bowl stir together the flour, baking powder, baking soda, cloves, nutmeg and salt. Grease and flour a 9x13 pan. In a large bowl, use a wire whisk to lightly beat the eggs. Add milk and cinnamon and gradually beat in powdered sugar, adding additional milk if necessary to reach desired consistency. Optionally add the raisins and/or nuts and stir to combine. Hope you had a good weekend, friends. making the entire cake dairy and lactose free.Winning. Chocolate Chip Pumpkin Cake with Brown Butter Cream Cheese Frosting Makes 12 pieces . Chocolate Chip Pumpkin Cake with Brown Butter Cream Cheese ... So I opted to use a tablespoon . Mix the dry ingredients into the wet ingredients. Bake the cake in the preheated oven for 30-35 minutes, until a toothpick comes out clean. Line 24 cupcakes with cupcake liners. In a large bowl, mix cake mix, pudding mix, sour cream, eggs, water and oil. Let cool completely. Preheat oven to 350°F. Add the pumpkin mixture to the flour mixture and gently stir until combined. Beat in the egg and vanilla just until combined. Spray sides of pans with nonstick spray. Remove from pan, and let cool completely on a wire rack. Rather than adding cream cheese into the batter, I recommend spreading cream cheese frosting on top of the baked bars for the best flavor. Instructions. Mix hot, boiling water with unsweetened cocoa powder. Instructions. Gradually add in the dry ingredients mixture, mixing slowly until just combined. In a large bowl, combine the flour, sugar, baking soda, baking powder, pumpkin pie spice, and chocolate chips. In a bowl of an electric mixer, combine flour, sugar, cinnamon, baking powder, baking soda, and salt. Fall is (or was) officially here just a few weeks ago and I was so excited about it. Stir until well mixed. Add oil and pumpkin puree, stir to mix in completely. Step 3. Beat until well-combined and light and fluffy. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Gently fold in the remaining flour and then the chocolate chips. Trusted Results with Chocolate chocolate chip cake with peanut butter cream cheese frosting. Once the cake has completely cooled, generously spread the frosting over the top of the cake in a thick layer. 3. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, clove, allspice, and salt. To a large bowl, add the eggs, pumpkin, sugars, oil, pumpkin pie spice, vanilla, cinnamon, cloves, and whisk to combine. Instructions. This pumpkin spice cake couldn't be any easier to make, it only takes a few minutes to whip together, and only has a few ingredients for both the cake and the cream cheese frosting. Preheat oven to 350 degrees F and grease 1 4 1/2" x 8 1/2" loaf pan. Mix until combined. Combine all of the dry ingredients in a bowl. Stir in 3/4 cups chocolate chips of your choice- Milk chocolate, semisweet, white, butterscotch, toffee e.t.c. THE BEST Pumpkin Chocolate Chip Sheet Cake We are deep into pumpkin season! Grease and flour a 10 inch bundt pan. Do not over-mix. In a large bowl add the pumpkin, brown sugar, granulated sugar, vegetable oil, eggs, vanilla and one cup of the chocolate chips to the bowl and whisk until completely combined. INGREDIENTS. If you use 2 inch tall cake pans you'll have to use more layers, more like four 9 inch layers Whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt in a mixing bowl. Combine oil and sugar in another large mixing bowl and mix until well blended. Cooks.com - Recipes - Chocolate Peanut Butter Cake chocolate chip frosting with peanut butter and rest of chocolate chips. Spread frosting evenly over cooled pumpkin . Preheat oven to 350 degrees. Use a hand mixer to beat until creamy and smooth. Mix well. Perfectly soft pumpkin chocolate chip sheet cake topped with sweet cream cheese frosting. Transfer the batter to the prepared pan. In a separate bowl combine sugar, oil, vanilla, pumpkin, and eggs. Add the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg into the bowl and whisk until just combined. They have all those warm, cozy holiday flavors we love, plus the addition of chocolate chips and creamy, dreamy cream cheese frosting. Spray three 8-inch round cake pans with cooking spray and lightly dust it with flour. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix until combined. Preheat the oven to 350 degrees. 1/2 tsp of nutmeg. 2. In a separate bowl, stir the oil and sugar together. Let cool for 20 minutes. Preheat the oven to 350°F. Let cool in fridge. Form a "well" in the mixture and add all of the wet ingredients into that "well" and mix until combined. Preheat oven to 350 degrees. Add in the sifted icing sugar and, starting on low, mix until the mixture starts coming together, then turn the speed up and beat until light and smooth. Then gently spread the frosting on top of the bars. Step 2. Biting into this cake signifies all of the things we love about the changing seasons. In a separate bowl, whisk together the coconut oil, egg whites, vanilla, and vanilla stevia. Set aside. In a separate large bowl, add the pumpkin puree, vegetable oil, eggs, and maple syrup. In a large bowl, beat together the eggs, sugar, oil, and pumpkin until well combined. Whisk together flour, salt, baking soda, cinnamon, nutmeg and cloves in a medium sized bowl until combined. 2. Fill your cupcake liners about ⅔ full. Use Bob's . We had friends in town for the Half Moon Bay Pumpkin Festival, after which we carved pumpkins for our own front porch and filled our bellies with crusty, grilled . Prepare frosting as the cake is baking. Stir well and set aside. 1/2 tsp of ground cloves. 1/2 tsp of salt. Spray 6 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper. Grease the bottom and sides of two 8-inch round cake pans. 3. Gradually add confectioners' sugar; beat until smooth. Beat in the sugar until combined, and fluffy. Whisk together, then fold in the dry ingredients until smooth. Scoop dough out 1 1/2 Tbsp at a time and drop onto prepared baking sheets. Set aside. Pour the wet ingredients over the dry ingredients and stir until just combined. cream cheese, (which, p.s. Grease a glass 9x13 inch baking dish and pour the cake batter in. Pumpkin cream cheese bars. In a large bowl, whisk softened butter until creamy. Simple, straightforward, unadulterated, it's for those of us who want pure pumpkin spice flavor with nothing else in the way. Gluten free pumpkin bars. In your mixer beat the butter until soft and fluffy. In your Kitchen Aid mixer, combine the sugars, eggs and oil well. This pumpkin sheet cake is so good. Preheat oven to 350 F. In a large bowl, beat together the sugar, oil and eggs until fluffy. Fold in the cooled oatmeal and stir until well combined. Preheat oven to 350F and prepare (2) 8" cake pans by lightly greasing and flouring the sides and lining the bottom with parchment paper. Preheat oven to 350°F. Add pumpkin to mixture and beat until combined. Preheat oven to 350 degrees. It was hard leaving California nearly five years ago, but knowing I'd get to enjoy the fall season made the move a little easier. Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Set aside. In the bowl of a stand mixer with paddle attachment beat together the sugars and oil until well combined on medium speed, about 2 minutes. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Preheat the oven to 350°F. Cool completely. Add the sugar and continue to beat until light and creamy - about 3 more minutes. Alternate with small splashes of cream. In a large mixing bowl, mix eggs, sugar, oil, and pumpkin until creamy. Stir in the zucchini. Preheat oven to 350°F. Let cool for another 15 minutes and then cut and serve. 1 tsp of cinnamon. In a stand mixer cream butter, brown sugar and granulated sugar. Let the cookies cool for about 10 minutes. Set aside. To prepare frosting: Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, clove, allspice, and salt. 3. Whisk until combined. Again, divide the batter between two greased and lined 8-inch round cake tins. Add eggs and vanilla and mix for 1 minute longer. Step 3: Mix the wet ingredients. Pour into prepared cookie sheet and bake at 350° for 20-25 minutes or until a toothpick comes out clean. Add sugar and brown sugar. 1/2 tsp of baking powder. It is made with my favorite lactose and dairy-free GO Veggie! Preheat the oven to 350°F. Instructions. Whisk in the eggs, and stir in the vanilla extract. Fold in the pumpkin puree and chocolate chips until well combined. has more calcium and fewer calories and fat than regular dairy cream cheese and NO cholesterol!) Preheat oven to 350 degrees. These Pumpkin Bars with Cream Cheese Frosting would make a beautiful addition to your holiday dessert tables! Prepare the mix according to package directions, folding in the 3/4 cups of chocolate chips at the end. Pour into a well-greased bundt pan. makes 15 muffins. This divine pumpkin cake will easily become one of your favorite Fall recipes, move over pumpkin pie! Grease and flour a 10 inch bundt pan. Whisk together the dry ingredients (flour, cocoa, baking powder, baking soda, spices and salt) in a large bowl and set aside while assembling the wet ingredients below. BETTY CROCKERS CAKE MIX PEANUT BUTTER CHOCOLATE CHIP COOKIES. Step 2: Apply cooking spray or line with parchment paper a 9×9-inch baking pan. The cake is made in a half-sheet pan so it's just right for a dinner party and can be made a day or two ahead. Let cake cool in pan for 10 minutes. Whisk together the chocolate cake mix, 1 can of pumpkin, 1/2 cup milk, 1 tsp of pumpkin pie spice, and 1 cup of chocolate chips. Line bottoms of two 9-inch-diameter cake pans with 2-inch-high sides with waxed paper. Preheat the oven to 350 degrees. Chocolate chip cookies, made with pumpkin puree and topped with cream cheese frosting. Preheat oven to 350°F. Make the frosting, combine the softened cream cheese and butter in a stand mixer or a large bowl using an electric hand mixer. In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Cream Cheese Pumpkin Bundt Cake. Stir in chocolate chips, reserving 1/4 cup to sprinkle on top. Mix wet ingredients and then add all the dry ingredients and stir to combine until just mixed but smooth. To prepare glaze, beat cream cheese, butter and 2 tablespoons pumpkin puree together until smooth. Preheat oven to 350 F. Line a 9-inch square baking pan with foil, grease or spray the foil. With an offset spatula, evenly spread the prepared Cream Cheese frosting over the cooled Banana Chocolate Chip Sheet Cake. This Pumpkin Sheet Cake is moist, easy to make, full of flavor, and best of all, topped with an amazing white chocolate and cream cheese frosting. 2. Slowly add in the powdered sugar, 1 cup at a time. Add the dry ingredients to the wet and gently stir until well combined. For my birthday cake, naturally, since my bday is on National Pumpkin Day, I had to make a pumpkin cake with cream cheese frosting (DUH). Cream Cheese Pumpkin Bundt Cake. Add dry ingredients (sugar, salt, baking soda, pumpkin pie spice and flour). Chocolate Cake: Preheat the oven to 350 degrees. Add in the sifted cocoa, and mix on low until the cocoa is fully incorporated, and no clumps remain. Add dry ingredients and stir. Add the flour, baking powder, baking soda, salt, and stir until just combined, don't overmix. Add pumpkin puree and whisk until combined. In a large mixing bowl, mix oil and sugar for 4 minutes. In a separate bowl, cream together butter and sugar until smooth, 3 to 4 minutes. Sift the flour,spices, baking powder, soda and salt. Heat oven to 375 degrees. Evenly divide the batter between the two and bake at 350 degrees for 25 minutes. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Set aside. Add sugar and beat until creamy in color. Line an 8×8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside. Pour cake mixture into the pan and spread evenly. Preheat the oven to 350 degrees. Yum! Step 5. Beat in the egg and vanilla just until combined. Prepare a 9 x 13 pan or (2) 9 inch cake pans (line with parchment paper and spray for cake pans) by lightly spraying with non stick cooking spray. If you enjoyed my recipes for Pumpkin Cake and Pumpkin Chocolate Chip Muffins, then you're going to love this recipe too! Prep an 8x8 or 9x9 pan by lining with parchment paper or by lightly greasing the sides and bottom. Add the carrots and stir to combine. I love pumpkin cookies and pumpkin cupcakes but sometimes a slice of a classic sheet cake it just what I'm in the mood for. Let the oat mixtures set for 25 to 30 minutes. Next, add all dry ingredients and mix well. On medium-high speed, combine cream cheese, butter, sugar, and vanilla until smooth. Add the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg into the bowl and whisk until just combined. Pumpkin Cream Cheese Frosting 4 oz cream cheese 1/2 cup butter 5 cups powdered sugar 2 teaspoons pumpkin pie spice 3 Tablespoons milk Beat cream cheese and sugar then add powdered sugar pumpkin pie spice and milk and mix until fully blended together and fluffy. FOR THE CAKE: Grease and flour a 9x13" baking dish. Mix in egg then pumpkin and vanilla. Monday! For the frosting mix butter and cream cheese until fluffy, then blend in powdered sugar and vanilla. 2. Set aside. Fill each cupcake liner about ¾ full. Place the shredded zucchini in a clean towel, then squeeze out any excess water. Lightly grease a 13"x 18" cookie sheet. Pumpkin chocolate chip bars. Add to the well of the dry ingredients and mix until combined. Bake according to package directions as well. Chocolate Cream Cheese Frosting. In a separate large bowl, whisk together the eggs, vanilla extract, both sugars, salt, baking soda, baking powder, and cinnamon until combined. Grease a 9x12 baking pan. Bake until set. The Best Pumpkin Cake with Maple Cream Cheese Frosting. Pumpkin Bar Directions. Set aside. Chocolate Pumpkin Spice Cake with Cream Cheese Frosting — a rich, not-too-sweet autumn cake topped with a classic cream cheese frosting and nutty, coconut-almond granola. Make cake: Adjust racks to center and lower-third position, and preheat oven to 350°. Stir in mini chocolate chips. Instructions. PUMPKIN CHOCOLATE CHIPS MUFFINS WITH A CREAM CHEESE FROSTING. Stir in mini chocolate chips. Add remaining cake ingredients and beat until well-combined. Like those fall treats, this easy recipe for Pumpkin Spice Cupcakes starts with a box of spice cake mix. Slowly add the confectioner's sugar and mix until smooth. Mix on medium speed just until combined, but do not whip. Preheat oven to 350 degrees and grease a 10 inch bundt pan. In a medium bowl, thoroughly beat together the eggs, sugar, pumpkin puree, oil, and water. On medium-high speed, combine cream cheese, butter, sugar, and vanilla until smooth. Mix for 30 seconds on medium-high speed. While cookies are baking, make the frosting by combining the powdered sugar, cream cheese, milk and vanilla in a bowl. FOR THE CAKE: Grease and flour a 9x13" baking dish. Add egg and vanilla and beat until thoroughly combined. Line 3, 8" cake pans with parchment, and grease with cooking spray. For the first batch, I used the suggested ice cream scoop to measure the cookie dough, but the cookies turned out crisp on the edges and raw in the middle. In a second bowl, whisk together pumpkin, water, eggs, and oil. Step 3: In a large mixing bowl, add the flour, ground ginger, sugar, baking powder, ground cloves, baking soda, cinnamon, and salt. Sift flour, baking powder, cinnamon, nutmeg . Make a well and set aside. Instructions. In the bowl of a stand mixer fitted with the paddle attachment, place the cream cheese, butter, and vanilla. Biting into this cake signifies all of the things we love about the changing seasons. Fold in flour, baking powder, baking soda, pumpkin spice, and salt. Step 4: Make a hole in the middle of the flour mixture. Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean. To make the cheesecake layer, beat together the cream cheese, butter and sugar until smooth. Once cooled make the frosting: Place the butter and cream cheese into a large bowl and beat until light and fluffy, about 2 minutes on med-high speed. In a large bowl combine flour, baking powder, baking soda, cinnamon, and pumpkin pie spice. Cooks.com - Recipes - Chocolate Chips Frosting CHOCOLATE CHIP FROSTING. 3. To make the cheesecake layer, beat together the cream cheese, butter and sugar until smooth. Instructions. Pour into the prepared 13×9 cake pan and bake for 25 minutes until toothpick inserted in the center comes out clean. Bake cupcakes for 21-23 minutes, or until a toothpick inserted in the middle comes out with a few crumbs. Chocolate Chip Pumpkin Cake with Brown Butter Cream Cheese Frosting Makes 12 pieces . Cinnamon Chocolate Chip Cake with Brown Sugar Cream Cheese Frosting This batter makes three 8 or 9 inch cake layers or four 7 inch layers - now I like my layers tall - so I use 3 inch tall cake pans. Each bite is better than the last! Preheat the oven to 350 degrees. Directions: 1. Prepare the mix according to package directions, folding in the 3/4 cups of chocolate chips at the end. I made a few slight adaptions from the original recipe. I doubled the recipe, used half AP flour, a quarter almond flour, and a quarter whole wheat. Step 4. Instructions. In a food processor, pulse . To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, cinnamon, vanilla, and whisk to combine. Line 12 muffin cups with paper liners, and coat the liners with cooking spray. Pumpkin cake topped with the best cream cheese frosting is the perfect fall dessert, easy to make, super moist and loaded with delicious pumpkin flavor. . I made two 8 inch layers and iced the middle, sides, and top. Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Smooth it out to evenly fill the pan. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger and salt. Do not overmix. Bake at 325 degrees for 20 minutes. Preheat oven to 350 F. In a large bowl, beat together the sugar, oil and eggs until fluffy. To prepare frosting: Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Sift flour, baking powder, cinnamon, nutmeg . Pumpkin Chocolate Chip Cake with Cream Cheese Frosting. Preheat oven to 350 degrees. To prepare the cupcakes, preheat the oven to 350°F. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. In a large bowl, mix cake mix, pudding mix, sour cream, eggs, water and oil. 1. In a stand mixer on medium-low speed, mix the eggs, white sugar, brown sugar, oil and pumpkin puree until incorporated. Remove cupcakes from the oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling. 1 tsp of baking soda. Warm notes of fall spices pleasantly mix with sweet chocolate and rich brown butter frosting. Slowly add flour mixture, adding in thirds, mixing just until combined. Mix until combined. 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