This chocolate pumpkin bread is unbelievably moist and fudgy with real pumpkin, rich cocoa and melty chocolate chips, then covered in a silky chocolate ganache. It’s part pumpkin bread, part chocolate cake, and absolutely a dessert.

I had wondered about making a chocolate pumpkin bread for years, but I was always worried the cocoa powder would make it dry. So I finally started testing recipes last spring, and you guys, this is one of the best chocolate loaf recipes I’ve ever had.

The pumpkin is the secret. It adds so much moisture that you get a tender, almost brownie-like loaf without losing that classic pumpkin bread texture. And then we add chocolate chips AND pour ganache over the top because apparently we don’t know when to stop. 😂

Ingredients For Cho

Every fall I find myself coming back to these brown butter pumpkin chocolate chip cookies and wondering why I ever bake anything else. Thick, chewy, loaded with real pumpkin and rich chocolate, and built on a base of nutty brown butter, these are everything a fall cookie should be and nothing like the cakey pumpkin cookies you may have had before.

The secret to getting pumpkin cookies chewy instead of cakey? Brown the butter and blot as much moisture as possible from the pumpkin puree. It takes a few extra paper towels, but it’s what gives you those thick, bakery-style cookies with chewy centers and golden edges.

👉 NOTE: If you ARE looking for classic cakey pumpkin chocolate chip cookies, we have the BEST recipe for those!

Ingredients You’ll Need

A few simple ingredients and two important techniques are what make these pumpkin cookies so chewy. Here’s what you’ll need:

• Unsalted Butter: Browned until golden and nutty, it gives the cookies their rich, toasted flavor.
• Pumpkin Puree: Blotting away the excess moisture gives you pumpkin flavor without a cakey cookie.
• Light Brown Sugar: Adds molasses flavor, moisture and chewiness.
• Sugar: Helps create those lightly crisp, golden edges.
• Egg Yolks: Using yolks without the whites keeps the cookies rich and chewy instead of fluffy.
• Vanilla Extract: Rounds out the pumpkin, spices and brown butter.
• All-Purpose Flour: Provides structure for a thick, substantial cookie.
• Pumpkin Spice + Cinnamon: Gives the cookies plenty of warm fall spice.
• Baking Soda: Helps the cookies spread and brown without becoming puffy.
• Fine Sea Salt: Balances the sweetness and brings out the brown butter and chocolate.
• Chocolate: Use chopped

These chewy pumpkin cookies have crisp edges, soft chewy centers and plenty of warm pumpkin spice flavor, all thanks to browned butter, an egg yolk and a few simple tricks for controlling pumpkin’s extra moisture. They give you that classic chewy cookie texture without the fluffy, cakey pumpkin cookie problem.

It took me SIX YEARS of testing to get these right! Pumpkin adds so much moisture to cookie dough that batch after batch came out too puffy, too flat or basically like little pumpkin cakes. But a few simple tricks finally changed everything, and we’re walking through every one of them—including exactly what your dough should look like in the NEW VIDEO TUTORIAL below.

Ingredients You’ll Need

These arenR

This Pumpkin Chocolate Chip Baked Oatmeal is one of those breakfasts that feels a little like dessert but is made with wholesome ingredients I feel good about serving my family. It’s soft, perfectly spiced, and studded with melty chocolate chips in every bite.

Honestly, this is one of my favorite breakfasts to make when I don’t feel like cooking in the morning. Everything gets mixed together the night before or while I’m making dinner, then all I have to do is bake it when we need breakfast.

My kids especially love it with a dollop of vanilla yogurt on top. Between the pumpkin, warm spices, and chocolate chips, it tastes almost like pumpkin chocolate chip cookies for breakfast.

Ingredients You’ll Need

This pumpkin baked oatmeal recipe uses simple pantry ingredients plus pumpkin, apple butter and plenty of warm fall spices.

• Apple Butter: Adds concentrated apple flavor, sweetness and even more fall spice.
• Pumpkin Purée: Adds moisture and pumpkin flavor. Be sure to use pure pumpkin, not pumpkin pie filling.
• Maple Syrup: Sweetens the oatmeal and pairs perfectly with the pumpkin and spices.
• Olive Oil: Adds moisture and keeps the oatmeal tender.
• Apple Cider Vinegar: Reacts with the baking soda and helps give the baked oatmeal a lighter texture.
• Vanilla Extract: Rounds out all those warm fall flavors.
• Cinnamon: Adds extra warmth and spice.
• Pumpkin Pie Spice: Gives us those classic cinnamon, nutmeg, ginger and clove flavors.
• Skim Milk: Adds moisture so the oats soften as they bake.
• Old-Fashioned Rolled Oats: Give the baked oatmeal its hearty, chewy texture.
• Baking Soda: Gives the oatmeal a little lift.
• Sea Salt: Balances the sweetness and brings out the other flavors.
• Semi-Sweet Chocolate Chips: Because pumpkin + chocolate forever.

There’s nothing quite like a classic pumpkin pie made completely from scratch. Forget the store-bought stuff—this homemade version has a creamy, spiced filling, a buttery crust, and that nostalgic Thanksgiving flavor we wait all year for. If you’ve ever felt nervous about making pumpkin pie from scratch, don’t worry…I’m walking you through every step so your pie bakes up smooth, creamy, and perfect every time.

Whether you’re hosting Thanksgiving or just craving a cozy fall dessert, this is the only pumpkin pie recipe you’ll need.

Oh, pumpkin pie, oh pumpkin pie, thy flavor is so lovely… Who needs the Christmas tree song when we could be singing about pie?

I know we have some haters out there (haters gonna hate, hate, hate. Thank you Taylor Swift.) I can’t even understand the hate, but it’s fine. It exists. I believe that every blog should share their favorite classic recipes and this one is one of my favorites. Well this, and Mom’s Lemon Meringue Pie. 

Thanksgiving For Me Growing Up

Thanksgiving was always one of my favorite holidays growing up. We’d pack into my grandpa’s house in Le Grande, Oregon—cousins, aunts, uncles, everyone—filling every corner with folding tables and chairs. There were always more people than the house could technically hold, and more than once we kids ended up on the floor with our plates.

If we stayed home in Vancouver, Washington, the house still filled with family, plus a few people from church who didn’t have anywhere to go. Dad always made sure no one spent Thanksgiving alone. The cousins played nonstop, the adults snacked and chatted, and we’d finally sit down for “dinner” in the middle of the afternoon. After cleanup (always paper plates because… sanity), the ladies and kids did Christmas crafts, the men watched football, and then—pie time!

Honestly though, my favorite part was the next day: lazing around with movies, leftovers, and turkey sandwiches on rolls. I loved those even more than the big meal.

Thanksgiving at Our House Now

As an adult, Thanksgiving looks a little different. Where we live now, most people have deep roots and big family gatherings of their own, so it can feel a bit lonely when you’re not traveling. It’s not the bustling holiday I grew up with, but it’s taught me something important—be like Dad and always look around to see who might need a place at the table.

Our traditions have changed, but we still have pie… and honestly, pie makes everything okay.

Ingredients for Pumpkin Pie

You’ll want to start by making my favorite pie crust recipe or Mom’s failproof magic crust. Both recipes make a double crust, so you’ll only need half the dough for this pumpkin pie.