Biting into this cake signifies all of the things we love about the changing seasons. Warm notes of fall spices pleasantly mix with sweet chocolate and rich brown butter frosting. In this recipe, we highlight pumpkin in a cake that can be served both after dinner or alongside your morning coffee.

Chocolate Chip Pumpkin Cake with Brown Butter Cream Cheese Frosting
Makes 12 pieces

Biting into this cake signifies all of the things we love about the changing seasons. Warm notes of fall spices pleasantly mix with sweet chocolate and rich brown butter frosting. This recipe highlights pumpkin in a cake that can be served both after dinner or alongside your morning coffee.

Ingredients:
4 eggs
1/2 cup white sugar
1 cup light brown sugar, packed
1 cup vegetable oil
1 can (15 oz) pumpkin puree
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
1 teaspoon ground allspice
1/2 teaspoon Kosher salt
1-1/4 cup dark chocolate chips

Brown Butter Frosting Ingredients:
1/2 cup butter
8 oz cream cheese, softened
1 teaspoon vanilla
3 cups confectioners’ sugar
1/4 teaspoon cinnamon for sprinkling

Directions:
1. Preheat the oven to 350°F.

2. In a stand mixer on medium-low speed, mix the eggs, white sugar, brown sugar, oil and pumpkin puree until incorporated. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, clove, allspice, and salt.

3. Slowly add the flour mixture to the pumpkin mixture and continue to mix until combined. Fold in the chocolate chips.

4. Pour the batter into a 10” x 10” ungreased baking dish. Bake for 40-45 minutes or until a toothpick comes out clean. If the top or edges brown before the rest of the cake has baked, tent aluminum foil over the top. Cool on a cooling rack.

5. Make the frosting: Melt the butter in a small saucepan. Continue cooking over medium heat, stirring often, until the butter turns a light golden brown, about 5 minutes. Be careful not to burn the butter! Remove from heat and let the butter cool. In a stand mixer, mix together the cream cheese and the browned butter until fluffy. Add the vanilla and mix. Gradually add the confectioners’, sugar continuing to mix until smooth.

6. Once the cake has completely cooled, generously spread the frosting over the top of the cake in a thick layer. Dust with cinnamon and enjoy!

Here comes a nice seasonal treat! It’s a twist on an Italian masterpiece. Pumpkin tiramisu marries rich coffee notes, delicate lady fingers, a hint of liqueur, and earthy pumpkin with warm spices. You’ll find this dish extremely appropriate as a sweet ending to a fall dinner! Makes one 9” springform pan, serves 8-10.

Ingredients:
1 (15 oz) can pumpkin puree
8 ounces mascarpone cheese
1 cup heavy whipping cream
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 teaspoons vanilla extract
1-1/2 (7oz) packages of hard lady fingers
1/2 cup strongly brewed coffee, cooled
1/8 cup coffee liqueur Garnish with a sprinkle of cinnamon and nutmeg

Whipped Cream Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar, more to taste
1 teaspoon vanilla extract

Directions:
1. Using a stand mixer, whip the one cup of heavy whipping cream until very stiff peaks are formed. Mix the pumpkin puree, mascarpone, brown sugar, cinnamon, cloves, nutmeg, ginger, and vanilla extract in a separate bowl, then fold into the whipped cream.
2. Coat a 9-inch springform pan with a nonstick cooking spray. Line the bottom and sides of the pan with ladyfinger cookies. Stand the cookies around the outside of the pan with the flat sides facing in. Cut some of the cookies in half to create a solid layer of cookie on the bottom of the pan.
3. Mix the coffee and coffee liqueur together in a small bowl. Using a pastry brush, lightly brush the coffee liqueur mixture on the bottom layer of cookies. Leave the cookies on the sides of the pan unbrushed.
4. Pour 1/3 of the pumpkin filling mixture over the first layer of cookies, and spread until smooth. 5. Make another ladyfinger cookie layer. Dip each cookie in the coffee liqueur mixture until soaked, and then place in a single layer on the cake. Repeat with the another layer of filling and cookies, ending with a smooth layer of filling on top. Garnish the top with a sprinkle of cinnamon and nutmeg.
6. Wrap tightly in plastic and chill overnight to allow the flavors to meld.
7. Before serving, whip up the whipped cream for a garnish. Use a stand mixer, and whip the whipping cream, powdered sugar, and vanilla until stiff peaks have formed. Sweeten to your desired level of sweetness by adding more powdered sugar, to taste. Carefully release the springform pan to unveil the tiramisu. Serve with a big dollop of whipped cream on top