pumpkin pie spice – Brownie Mischief

Mocha Pumpkin Spice Bread

by Mari Vasseur

Soft, ultra moist pumpkin spice bread, swirled with mocha and topped with a silky chocolate glaze

Course Breakfast, Brunch, Dessert

Servings 1 loaf

Ingredients

Mocha Pumpkin Spice Bread

1 cup (128g) all purpose flour, sifted Plus extra for dusting the pan
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅔ cup (152ml) avocado oil or neutral oil of your choice, divided
½ cup (100g) granulated sugar
½ cup (100g) packed brown sugar
2 large eggs
¼ cup (59ml) whole milk
1 teaspoon pure vanilla extract
¾ cup (180g) canned pure pumpkin purée (not pie filling)
2 tablespoons (11g) unsweetened dark dutch process cocoa powder Plus extra for dusting the pan
1 ¼ teaspoons espresso powder

Chocolate Glaze

¼ cup (57g) unsalted butter, cubed
3 ounces (85g) semisweet or dark chocolate bar, chopped
1 ½ tablespoons (23g) corn syrup or 1 tablespoon (21g) honey

Instructions

Preheat the oven to 350ºF (180ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides with a mixture of equal parts unsweetened cocoa powder and flour.
In a medium-sized bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt until well blended.
Set aside one tablespoon (15ml) of the oil. In a large bowl, beat the remaining oil, the sugar, brown sugar, eggs, milk and vanilla extract until smooth and creamy. Beat in the pumpkin purée until incorporated. Stir in the flour mixture just until combined.
Place one cup (237g) of the batter in a separate medium-sized bowl. Add the cocoa powder, espresso powder and the reserved one tablespoon of oil. Mix just until incorporated.
Place half of the pumpkin batter into the baking pan. Scoop the mocha batter into the pan, alternating with scoops of the remaining pumpkin batter. Swirl the batter with a skewer. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs attached (not wet batter), about 35-45 minutes. Let the loaf cool in the pan for 10 minutes, then turn it loaf out and transfer to a cooling rack.

Chocolate Glaze

Melt the butter, chocolate, and corn syrup together in a medium-sized heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly then spoon the glaze over the cooled loaf letting it drip down the sides.

Notes

To find the 9 x 5 inch loaf pan I used, click here.

Keyword cake, loaf, mocha, pumpkin spice

Oatmeal cookies are the most nostalgic and comforting cookies. A warm, freshly baked oatmeal cookie is like a hug from your grandmother. For this recipe, I kept the cozy, nostalgic flavor we all love about oatmeal cookies, but enhanced them with toasty, brown butter. I also added dark chocolate, which gives them a bit of decadence and modern sophistication. If you prefer a sweeter cookie, you can use semisweet chocolate instead.

Brown Butter Chocolate Oatmeal Cookies

Oatmeal cookies made with toasty, fragrant brown butter and cinnamon and studded with dark chocolate pieces

Print Recipe

Course Dessert

Cuisine American

Servings 12 cookies

Ingredients

½ cup (113g) unsalted butter, cubed
¾ cup plus 2 tablespoons (113g) all purpose flour, sifted
½ teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon cinnamon
⅛ teaspoon pumpkin pie spice
½ cup (100g) packed brown sugar
⅓ cup (66g) granulated sugar
1 large egg
1 ½ teaspoons pure vanilla extract
1 ⅓ cups (120g) quick oats Not instant
1 3.5-4 oz (99-113g) dark chocolate bar* broken into bite size pieces
⅓ cup roughly chopped toasted pecans optional

Instructions

In a small light-colored saucepan over medium heat, melt the butter and cook until it's deep golden and fragrant. When brown specks start to appear, remove it from the heat and immediately transfer the butter with the brown specks to a large bowl. Set aside to cool to room temperature.
Preheat the oven to 350ºF (180ºC). Line two cookie sheets with parchment paper.
In a medium-size bowl, whisk together the flour, baking soda, salt, cinnamon and pumpkin pie spice until well combined.
Add the granulated sugar and brown sugar to the cooled brown butter and mix until combined. Beat in the egg and vanilla extract until smooth and well combined. Mix in the flour mixture, just until combined. Stir in the oats.
Set aside a few chocolate pieces for the tops. Stir the remaining chocolate pieces and the pecans (if using) into the dough. Form the dough into 12 portions, about 3 tablespoons each. Roll into balls and place about 2 inches apart onto the baking sheets. Top the dough balls with the reserved chocolate pieces. Bake until the centers puff up and the edges start to turn light golden brown, about 9-11 minutes.
Cool the cookies on the cookie sheet for 1 minute, then transfer to a cooling rack. (If your cookies spread too much** you can immediately use a large round cookie cutter or a small bowl to shape the hot cookies. Place the cookie cutter onto the cookie sheet over each cookie and slide it around each one a couple of times to achieve perfectly round cookies. Work quickly before the cookies set. Let the cookies cool on the baking sheet for 1 minutes, then transfer them to a cooling rack.)

Notes

*If you want a sweeter cookie, you can use a semisweet chocolate bar instead.

**You can also try chilling your dough balls for 20 minutes to prevent excess spreading. Bake a test cookie before baking the entire batch when trying a new recipe.

Keyword chocolate oatmeal, cookies