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These are chewy, soft and smooth, not the crispy texture of regular chocolate chip cookies.
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If you like pumpkin pie and chocolate, you'll love these cookies. I think they taste best when they are cold from the refrigerator.
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If you can't decide between pumpkin bread and zucchini bread, make this recipe and have both at the same time. Recipe yields 2 pans.
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Orange zest and cinnamon enliven this dense yet eggless carrot cake that swaps refined sugar for honey and butter for thick, creamy yogurt.
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Great Bar recipe that is good with ice cream, or sold at a bazaar! Pureed squash can be used in place of the pumpkin.
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If you're a fan of the pumpkin bread at Starbucks®, this copycat recipe yields a moist, flavorful loaf that mimics the real thing.
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A quick peanut butter cake made with brown sugar and topped with a peanut butter streusel.
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Best served warm from the oven, this moist cake is a delicious combination of orange and cinnamon flavors.
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These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.
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Oatmeal chia seed cookies made with coconut oil and applesauce are a vegan version of oatmeal cookies that make a hearty snack!
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A whole orange is ground to make this moist pumpkin loaf. Good with an orange butter or cream cheese spread, or simply enjoyed plain.
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Made with coconut and almond flour and bursting with lemon flavor, this cake makes an excellent low-carb, gluten-free, or paleo treat.