Fall is my favorite season. In New England the air becomes crisp, the light changes, and among other things, we celebrate quite a few birthdays in my family. Since I moved to the United States I also learned to appreciate the flavor of pumpkin in sweets. Before, when I lived in Italy, pumpkin was mostly used in risotto or soups. But my culinary growth has broadened my horizons and, boy, am I happy that pumpkin has found its way into my baked goods!
This recipe had caught my eye a few times during the last few weeks. The combination of mocha and pumpkin was very appealing. I chose to adapt the recipe from Zoë François.