Fudging My Way Through Baking With Pumpkin

October is for watching football and eating anything and everything pumpkin flavored. If you’re like me, you’ve been partaking in this seasonal delight since late August.

Since we’ve all seen a thousand Instagram posts of pumpkin this, that and the other thing, I decided I wanted to mix it up. So, I went to Target, bought as many cans of pumpkin puree as I could carry home, and baked away.

I tried out lots of traditional recipes, but ended up discovering one that uses pumpkin and tastes like chocolate.

I made this three ingredient fudge completely by mistake. Let me explain…I followed a Delish recipe I saw on Facebook to make brownies and got a little distracted.

IMG_0194

A mistake, but also a delightful surprise. I would not recommend simultaneous baking and football watching…

If anyone ever makes this recipe correctly, let me know. I’m sure the brownies are just as good.

Three Ingredient Mistake Fudge:

Ingredients:

  • 3 cups pumpkin puree
  • 1 1/2 cups peanut butter
  • 2 cups cocoa powder
  • Optional 2 teaspoons- 1/3 cup granulated sugar
  • Optional chocolate frosting

Directions:

  • Preheat oven to 350 and line an 8x6x2 baking pan with parchment paper
  • Mix pumpkin, cocoa and peanut butter together until smooth. Add optional sugar to taste
  • Transfer batter to pan and bake for 15-18 minutes
  • Let cool
  • Frost if you so please
  • Store in fridge

This rich chocolate peanut butter fudge is very low in sugar and high in vitamin A. My only note is that although it’s a pretty guilt-free recipe, it’s also quite bitter. I suggest frosting the cooled fudge for a touch of sweetness.

Now that we’ve had our taste of chocolate, let’s get to the good ol’ fashioned autumn classics.

Pumpkin Pie Bombs!

This is another recipe I found via the Delish Facebook page. It does taste like pumpkin and I did follow the recipe correctly.

 

I will link the recipe here for the sake of not writing the world’s longest blog post, but next time you’re at the store pick up a can of crescent rolls and get ready for bite-sized, icing smothered, pumpkin deliciousness.

The only thing I changed  was that I sprinkled pumpkin pie spice on top instead of rolling them in sugar. I also saved the icing for dipping instead of pouring it on top. They save better that way and the crust doesn’t get soggy.

Next up. Drum roll please…Store-bought cookie mix!

Pillsbury’s Perfectly Pumpkin Premium Cookie Mix and Creamy Supreme Cream Cheese Frosting for the win.

It doesn’t get any easier (or tastier) than this, folks. Follow the directions on the box and use a makeshift Ziploc icing piping bag to make them look fancier than they are.

Wallah! Minimum effort, great taste and an Instagram worthy presentation.

If you take anything away from this post, I hope it’s that you should buy anything and everything from the seasonal section of Target (like that mix) and that sometimes the best things in life happen by mistake. Penicillin, post-it notes and low-sugar fudge – the great mistakes of the human race.

Now grab a pumpkin spice latte and get baking, cheater, cheater, pumpkin eater!

Love, Leigh

Published by

herloveleighlife

Tips and treats for a lovelier life. @herloveleighlife

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