This post is sponsored in conjunction with #PumpkinWeek. I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.
There’s just something about lava cakes that are fancy and decadent at the same time. This white chocolate pumpkin version is perfect for fall!
I’m so confused as to what season it is. It will be chilly and rainy n the morning, making me want all the pumpkin and apple things and to dig out the sweaters and booties, but then it will be sunny and 88 degrees by the afternoon of the same day and all I can think about is ice cream and tank tops. We’ve had highs at or just below 90 all week making me feel like I still live in Memphis, but supposedly there’s a storm front coming though tomorrow that will cool it down about 20 degrees. Of course it’s predicted to slowly creep right back up afterwards, but maybe one day. But then again, once “one day” arrives I’ll be regretting I ever said this, as I huddle under a pile of blankets and complain about how cold it is two months from now.
While I found plenty of fall inspiration to crank out three pumpkin recipes for #PumpkinWeek, I had mixed emotions after every one. The success I felt upon tasting that first glorious bite, with all the warm fuzzy feelings of fall in my belly, only to step outside to immediately start sweating and make that warm fuzzy feeling feel more like a brick in my stomach weighing me down. Comfort food is delicious but it is not meant for hot weather! But “one day” that slight chill in the air will start to stick and that’s when I need to you make this recipe. Or throw caution to the wind and do it now anyway like I did. These lava cakes are made with white chocolate instead of the traditional bittersweet chocolate and some of the eggs were replaced by pumpkin which increased the baking time a bit but dear god it’s so worth it!
This may be my last recipe contribution to #PumpinWeek but I’ve got a slew of other recipes using pumpkin in my blog archives and there are tons of other bloggers sharing recipes today! Fingers crossed you like pumpkin as much as we do. If not, you can still pretend and enter our giveaway!
Here are today’s #PumpkinWeek recipes:
Black Futsu Pumpkin Pizza from Culinary Adventures with Camilla
Cheesy Pumpkin Pasta Bake from Hezzi-D’s books and Cooks
Ham & Cheese Stuffed Pumpkin Rolls from Amy’s Cooking Adventures
Mincemeat Pumpkin Pie from 4 Sons ‘R’ Us
Pumpkin Seafood Curry from A Day in the Life on the Farm
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Grilled Cheese Sticks from Cindy’s Recipes and Writings
Pumpkin Pepper Jack Macaroni and Cheese from Cooking with Carlee
Pumpkin Ravioli (Tortelli di Zucca) from Caroline’s Cooking
Pumpkin Sausage Penne Pasta from Jonesin’ For Taste
Baked Goods & Desserts:
Chocolate Cream Cheese Pumpkin Cake from Rants From My Crazy Kitchen
Chocolate Truffle Pumpkin Pound Cake from Family Around the Table
Easy Healthy Pumpkin Muffins from Everyday Eileen
No Bake Pumpkin Cream Cheese Pie from Eat Move Make
Pumpkin Bacon Waffles with Cinnamon Syrup from For the Love of Food
Pumpkin Caramel Scones from Cookaholic Wife
Pumpkin Chia Pudding from April Golightly
Pumpkin Chocolate Cheesecake Bars from Who Needs A Cape?
Pumpkin Chocolate Chip Muffins from The Crumby Kitchen
Pumpkin Chocolate Donuts from The Bitter Side of Sweet
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from Daily Dish Recipes
Pumpkin French Toast from Seduction In The Kitchen
Pumpkin Fudge from Sweet Beginnings
Pumpkin White Chocolate Lava Cakes from The Spiffy Cookie
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pie Dessert Dip from Hardly A Goddess
Pumpkin Pie Krispie Treats from The Mandatory Mooch
Pumpkin Pie Pop Tarts from Platter Talk
Two years ago: BBQ Mac & Cheese Pizza
Three years ago: Mexican Manwich Stuffed Zucchini Boats
Four years ago: Watermelon Mojito
Five years ago: Healthier Buckeyes
Six years ago: Fall Recipe Roundup
Seven years ago: Sausage Stuffed Pretzel Bites
PUMPKIN WHITE CHOCOLATE LAVA CAKES
4 oz. white chocolate chips
1/2 cup (1 stick) Cabot unsalted butter
1/2 cup pumpkin puree
2 Egglands Best large egg yolks
6 Tbsp all-purpose flour
- Preheat oven to 425 degrees. Butter four small custard cups; place on baking sheet.
- Microwave white chocolate chips and butter in large microwaveable bowl on high for 1 minute or until butter is melted; whisk until butterscotch is melted and smooth. Whisk in sugar. Add pumpkin and egg yolks; mix well. Whisk in flour.
- Divide evenly into the prepared cups. Bake 18-20 minutes or until sides of desserts are firm but centers are still soft. Let stand 1 minute.
- Carefully run small spatula or knife around cakes to loosen; invert onto dessert plates. Serve immediately topped with whipped cream or ice cream.
Source: Adapted from my S’mores Molten Lava Cakes.
Disclaimer: Thank you #PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.