- For a showstopping Halloween dessert, look no further than Sugar Hero‘s Devil’s Food Cake with Pumpkin Butterscotch Frosting. This black chocolate cake is stacked up with generous layers of addictive (and orange) pumpkin butterscotch frosting that gives it a black and orange look that brings the look of the holiday to your dessert plate. In addition to looking amazing, the cake also tastes delicious. The chocolate cake is moist, flavorful and tender, while the filling has a great combination of butterscotch, pumpkin and pumpkin spice that is a wonderful contrast for the dark cocoa.
- I am a big fan of the Tollhouse Pumpkin Spice Chips, a pumpkin pie-flavored baking chip that is a seasonal item this fall, and there are many ways that they can be used. Mom Loves Baking used them to create Pumpkin Spice Chocolate Donuts, a baked donut that has a great seasonal flavor. The donuts themselves are chocolate, made with a chocolate cake mix that is easy to whip up and bakes up moist and tender – unlike some other baked donut recipes. The donuts are glazed with melted pumpkin pie spice chips, which give the donuts a perfectly Halloween-y black and orange look and infuse some pumpkin spice into each bite.
- Curry and Comfort‘s Nutella and Pumpkin Cheese Cake Swirl Bars combine three great flavors into one delicious dessert. The bars start with a base layer of rich, brownie-like Nutella cake. The cake layer is topped with a thicker layer of pumpkin cheesecake, and the two are swirled together to ensure that you get chocolate, pumpkin and cream cheese in every single bite. The bars are easy to make and a great alternative to a traditional pumpkin pie as a holiday treat.
- Cookie butter is an ingredient that I use more often during the fall, since its warm brown sugar flavor tends to taste even more delicious when the weather is cool. The Pumpkin Biscoff Bread from The Tummy Train combines Biscoff spread with pumpkin for a tasty and unusual twist on a classic fall recipe. The recipe starts out as a simple pumpkin bread, rich with pumpkin puree and kicked up with pumpkin pie spices. After the batter is made and poured into pans, the cookie butter is dolloped on top and swirled in with a knife. It almost acts as a baked-in frosting, sweetening up the finished bread, as well as giving the loaves a lovely look.
- If you’ve tried my Candy Corn Syrup, you might be wondering what other drinks you can make with it. In addition to using it in cocktails, you can also make fun seasonal coffee drinks with it. At Brewed Daily, I featured a recipe for a Candy Corn Latte that is sweetened with that homemade syrup. The syrup brings notes of honey and vanilla to the coffee drink, and while it doesn’t overtly taste like Halloween candy when you take a sip, it is a wonderful way to start a cool fall morning!!