3 Ingredient Pumpkin Chocolate Candy Recipes

3-INGREDIENT PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 F, and line your baking sheets with parchment paper.
• Sift the cake mix into a large bowl.
• Add the can of pumpkin puree, and stir well until the cake mix is moistened and there are no small flour lumps left in the dough.
• Add the chocolate chips and stir them in as well, reserving a handful of chips.
• Scoop the dough by generous tablespoons out onto the baking sheets, leaving a few inches in between. Press 2-3 reserved chocolate chips on top of each cookie dough ball.
• Bake the cookies at 350 F for 13-16 minutes, until they're puffed and the center has lost the raw shine and just started to show cracks. They won't darken much so don't look to the color as an indicator of when they are done.
• Cool completely on a wire rack, then serve!

3-INGREDIENT PUMPKIN CHOCOLATE CANDY

Steps:

• Soak the pumpkin seeds in water for an hour or overnight to sprout.
• Rinse and drain the seeds then blend together with the dates until combined.
• You may need to scrape the sides if using a food processor/blender or shake if you are using a small bullet blender.
• Melt the chocolate.
• Line pan with greaseproof paper then tip in the pumpkin date mixture and using your fingers push the edges to make level.
• Pour on the chocolate then tilt to spread to the edges.
• Chill pumpkin seed candy to set then slice.
• Enjoy pumpkin seed sweets within 3 days as the sprouted seeds last this long and always store in the fridge.
• Let me know what you think about this healthy pumpkin seed recipe in the comments on social media @nestandglow.

3-INGREDIENT PUMPKIN BREAD

Steps:

• Preheat the oven to 350°F. Line a 9-by-5-by-3-inch loaf pan with parchment paper (see Cook's Note), leaving a 2-inch overhang on the 2 longer sides.
• Whisk together the pumpkin pie mix and eggs in a large bowl until smooth. Whisk in the spice cake mix until just combined and no lumps remain.
• Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
• Transfer the pan to a wire rack to cool slightly, about 10 minutes. Use the parchment overhang to lift the pumpkin bread out of the pan and onto the wire rack to cool completely.