Pumpkin season is here!
Coming from South Florida, pumpkin patches consisted of lots of pumpkins filling an empty grassy area. They were shipped in from somewhere up north. But not knowing any better, I thought they were pretty cool as a kid. Living up in the Midwest, picking pumpkins from the vine became the norm. One year we even grew our own which was very exciting! No matter where you get your pumpkin, from the garden or a real or man made pumpkin patch, there is no denying that October means pumpkin everything! Pumpkin bread is a HUGE favorite in our house, but I took it one step further. Chocolate chip pumpkin bread is yummy just as is. Add marshmallows and more chocolate and you have....
The pumpkin bread gets toasty and the marshmallow and chocolate on top are gooey and just yummy!
Start by baking your favorite Chocolate Chip Pumpkin Bread or using my recipe. Instead of baking it in a bread loaf pan, bake in two 9 x 13 pans. You punch out circles and then add toppings to create the best fall s'more ever!
Chocolate Chip Pumpkin Bread batter
1 1/2 cups mini marshmallows
1/2 chocolate chips
1/4 cup fall colored MMs
Make chocolate chip bread according to the above directions or use your own recipe. Preheat oven to 350 degrees. Spray two 9 x 13 inch pans with non-stick spray. Fill 1/2 of the batter into each 9 x 13 pan. Bake at 350 degrees for 30 minutes. Remove from oven and cool. Use a glass or a circle cookie cutter to punch out 12-15 circles per pan. Place on a baking sheet. Place some mini marshmallows and chocolate chips onto the top of each circle. Place in a 350 degree oven for about 2 minutes or until marshmallows become puffy. Add a few fall colored MMs and serve warm.
Hope this gets you going on pumpkin season!
Celebrate the little things that make life sweet,
You may also like to follow my Pumpkin Inspiration board on Pinterest.