Pumpkin Chocolate Strudel Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Mix 1/4 cup light brown sugar, dark brown sugar, walnuts, 1 teaspoon cinnamon, and 1/4 teaspoon ginger together in a bowl. Cut in 1 1/2 teaspoon butter with a pastry blender until mixture is crumbly. Divide streusel mixture between two bowls. Mix chocolate chips into one bowl.
• Combine 1/2 cup butter, 1/2 cup light brown sugar, and white sugar in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin puree, sour cream, dark rum, and vanilla extract; mix well.
• Combine flour, 1 teaspoon cinnamon, baking soda, and sea salt in a bowl. Beat gradually into the pumpkin mixture until batter is smooth.
• Spoon half of the batter into the prepared pan. Sprinkle chocolate chip streusel over batter, keeping it away from the sides of the pan. Spoon remaining batter on top, spreading it to the edges of the pan. Sprinkle remaining streusel on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack; let cool for 30 minutes. Invert cake onto the wire rack to cool completely.
• Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle over the top and side of the cake. Chill cake until chocolate is set, about 20 minutes.

Steps:

• Heat the oven to 350 degrees. Grease and flour a nonstick 9-inch loaf pan. (Or, if the pan is not nonstick, line with parchment paper and butter the paper.)
• Prepare the streusel: In a bowl, combine the brown sugars, nuts, cinnamon and ginger. Cut in butter with pastry blender or your fingers until mixture is crumbly. Divide the mixture in half and add the chocolate chips to one half. Leave the other plain and set it aside for the topping.
• In a separate bowl, combine the flour, cinnamon, baking soda and salt.
• In the bowl of an electric mixer, beat sugars and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream, rum and vanilla extract; mix well. Gradually beat in flour mixture.
• Spoon half of the batter into pan. Sprinkle the chocolate chip streusel over the batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Sprinkle remaining streusel on the top.
• Bake for about 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Unmold and cool completely.

Steps:

• Preheat oven to 375°F and line a large cookie sheet with parchment paper.
• In a medium bowl, beat cream cheese, 1 egg yolk, 1/3 cup sugar, vanilla, cinnamon and pumpkin until blended.
• Stir chocolate chips into cream cheese mixture and chill 10 minutes.
• On a cutting board, unroll one pie crust. Sprinkle crust evenly with granulated sugar and half of the pecans, then spread half of cream cheese mixture in a strip across top of crust.
• Starting at filled edge, roll dough into a log and place log on cookie sheet. Repeat with remaining crust and filling to make a second roll.
• Mix 1 egg yolk with water and brush rolls with egg wash; then sprinkle with granulated sugar.
• Bake 30 to 40 minutes until crisp and golden brown. Cool 5 minutes, and sprinkle rolls with powdered sugar.