Pumpkin Chocolate Chip Souffles

Think of this as a pumpkin version of a molten chocolate cake, with chocolate chunks instead of chips for a bigger chocolate flavor. A tender pumpkin batter puffs up around a sweet and tangy cream cheese filling, then collapses when you take it out of the oven to make something that’s a cross between a cake and a creamy soufflé. If you have no intention of handing these little delectables off to the kids, you can also bake these in small ramekins for an elegant version for grownups.

Sharon Bowers

Dessert

Ingredients

1 8-ounce package cream cheese, softened (for filling)		1/2 cup butter, softened
1/4 cup sugar (for filling)		1 cup light brown sugar
1 teaspoon vanilla (for filling)		2 eggs
1 1/2 cups all-purpose flour		1 teaspoon vanilla
1 teaspoon baking soda		3/4 cup pumpkin puree
1 tablespoon pumpkin pie spice		1 cup semisweet chocolate chunks
1/2 teaspoon salt

directions

Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
Preheat oven to 350 degrees Fahrenheit. Line 12 muffin cups with foil liners or butter 12 6-ounce ramekins. Sift together the flour, baking soda, pumpkin pie spice, and salt.
2
Using an electric mixer, beat the cream cheese with the sugar and vanilla, then spoon into a small bowl and set aside.
3
Without washing the mixing bowl, cream the butter and sugar until fluffy. Add the eggs and vanilla and mix to combine, then beat in the pumpkin. With the mixer on low, add the flour mixture and stir just to combine. Fold in the chocolate chunks.
4
Divide the batter among the muffin cups. Dollop a spoonful of the cream cheese mixture among the muffin cups.
5
Bake for 20 minutes, or until puffed and set, just browning around the edges but not too brown on top. (It’s okay for these to be a bit underbaked.) Serve slightly warm or at room temperature.

Chime In

iVillage

Pumpkin Chocolate Chip Souffles

Ingredients

directions