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.