Easy Pumpkin Chocolate Chip Pull-Apart

Easy Pumpkin Chocolate Chip Pull-Apart

Easy Pumpkin Chocolate Chip Pull-Apart

I just love this time of year, when everyone seems to be in the kitchen whipping up fabulous baked goodies using Autumn favorites like pumpkin, apples, etc…
Just about every blog I visit has some delicious looking “Fall” recipe posted. I think I’ve gained 10 lbs just looking at them all. 🙂

I have made a few goodies recently with apples as one of the main ingredients, but I realized that I haven’t made anything with pumpkin yet this Fall. So, here’s a very simple, yet delicious, Pumpkin Chocolate Chip Pull-Apart -which I made using frozen bread dough. I’m constantly amazed at how versatile frozen bread dough can be, and I really love creating new recipes with it.

~Enjoy~




Easy Pumpkin Chocolate Chip Pull-Apart

1 loaf (1 lb.) frozen bread dough, thawed
1/2 cup Libby’s 100% Pure Pumpkin
1/3 cup brown sugar, packed
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup chocolate chips

Generously grease and flour a 10-inch fluted pan or a 9-in. x 5-in. loaf pan.

In a large mixing bowl, combine bread dough, pumpkin, brown sugar, cinnamon, nutmeg and cloves. Knead with dough hooks until well combined. If dough is sticky, add a little more flour. Fold in chocolate chips.

Separate dough into 1-inch pieces and roll into balls. Arrange in prepared pan.
Cover and let rise in a warm place until doubled; about 1 hour.

Bake at 350 degrees for 22-26 minutes, or until golden brown.

Cool in pan for 10 minutes. Loosen edges; remove from pan and place on serving plate. Drizzle with Vanilla Glaze; if desired.

Vanilla Glaze
1 cup powdered sugar
1 – 2 tablespoons milk
1/2 teaspoon vanilla extract

Combine all ingredients and mix until smooth.



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14 Responses

  1. What a unique recipe! – and it sounds sooo good. Frozen bread dough will definetly be on my shopping list so I can whip this one up. Thanks again for another great recipe!

  2. I love all your shortcut recipes like this. It sounds so very delicious!

    • Thanks, Donna! Sometimes you just want to make something quick and easy…and this recipe is perfect for that. 🙂

  3. I will make this substituting mashed Butternut Squash for the pumpkin. Thanks!

    After reading your posts, I now keep frozen bread dough in my freezer, too. I had never purchased it before.

  4. I’ve never baked with pumpkin before as it is not commonly used for baking here in Africa, but I’d love to try it sometime – your recipes inspire me to give it a go 😉 I love the look of this, especially the vanilla glaze … mmmmmmmmmmmm 🙂

    • I really love baking with pumpkin, Lynda – especially if a few chocolate chips are thrown into the mix. 🙂

  5. Wow,… I’ve been busy working two jobs and been away from blogging a lot lately,…. but so glad i tuned in today! That looks absolutely yummy and I’m going to try it! Thanks!

  6. oh these are sinful! i would probably eat the whole pan!

  7. I’m gonna try this one! Sounds yummy as usual.

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