it's the most wonderful time of the year!

ah, pumpkin season. how do I love thee? let me count the ways:

1. pumpkin spiced lattes from starbucks

2. yummy pumpkin treats from the 'bucks

3. double rainbow pumpkin ice cream, available at trader joe's

4. pumpkin butter, also available at trader joe's

5. pumpkin swirl cheesecake (recipe available at http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=pumpkin%20swirl%20cheesecake&u3=**1*1&wf=9&recipe_id=50339)

6. pumpkin muffins

7. pumpkin frozen yogurt from golden spoon

8. this scrumptious recipe that I might just have to attempt to make this weekend. chocolate + pumpkin? I don't know if life gets much better than this, food-wise.

Chocolate Pumpkin Cake - 14 Servings
Total Time: 55 min

NUTRITIONAL INFORMATION
1 serving: Calories 610; Carbohydrates 79g; Cholesterol 150mg; Fat 33g; Sodium 310mg

INGREDIENTS
1 ½ cups flour
2/3 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
1 cup canned pumpkin
2 teaspoons vanilla extract
¾ cup butter
1 cup dark brown sugar
1 cup granulated sugar
3 large eggs, plus one yolk

DIRECTIONS
1. Heat oven to 375°F. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl.
2. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy.
3. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Pour the batter into the prepared pans.
4. Bake until a tester, inserted in the center, comes out clean -- about 35 minutes. Cool layers completely before icing.