The Goodness of Fall

Hey everyone!


First off, GO DAWGS. Such a great win against the Gators today. Now onto the food.


Because I have such limited time to bake, I take FULL advantage of it when I come home. That's why I have about four recipes to post within the next couple of days. For this post, I'll give you two REALLY good pumpkin recipes.


The first is for Chocolate Chip Pumpkin Spice Bars. These were SO delicious. I'm serious. I'm not just saying that. One of the best pumpkin recipes I've had. MAKE THEM. Soon. It'll be Christmas before you know it. The second is for Pumpkin Chocolate Chip Brownies. These weren't quite as good as the bars, but delicious and worth making. They're really easy, too. I definitely recommend giving them a shot.

Chocolate Chip Pumpkin Spice Bars

Chocolate Chip Pumpkin Spice Bars 

INGREDIENTS: 

Batter: 

1 3/4 cups unsweetened pumpkin puree


1 cup canola or vegetable oil


4 large eggs


1 1/2 cups granulated white sugar


1/2 cup light brown sugar, packed

1 cup all-purpose flour


1 cup whole-wheat pastry flour


2 teaspoons baking powder


2 teaspoons ground cinnamon


1 teaspoon baking soda


1/2 teaspoon salt


1/2 teaspoon ground ginger


1/4 teaspoon ground cloves


3/4 cup mini- chocolate chips

Frosting: 

8 ounces cream cheese, at room temperature


4 Tablespoons butter, at room temperature


2 teaspoons milk


1 teaspoon pure vanilla extract


4 cups powdered sugar, measured then sifted


1/2 cup mini- chocolate chips (for topping)

DIRECTIONS: 

1. Prepare batter: Preheat oven to 350°F. Spray 10x15-inch baking pan with nonstick spray.

2. In a large bowl, whisk together pumpkin, oil, eggs and sugars until combined.

3. In a separate bowl, whisk together flours, baking powder, cinnamon, baking soda, salt, ginger and cloves. Toss in mini chocolate chips and stir to combine. Add dry ingredients to the wet and stir until moistened.

4. Pour batter into prepared pan coated with nonstick spray. Bake until the center springs back when lightly pressed in the center- about 25 to 30 minutes. Remove and place on wire rack to cool completely.

5. Prepare frosting: In a large mixing bowl, beat together cream cheese, butter, milk and vanilla. Slowly add the powdered sugar, 1 cup at a time, and mix until smooth. Frost bars and sprinkle with additional mini chocolate chips.

Pumpkin Chocolate Chip Brownies

Pumpkin Chocolate Chip Brownies

Yield: 24 small brownies 

1/2 cup pumpkin puree

1 whole egg

2 egg whites

1 T vegetable or canola oil

1 c flour

1 t baking powder

1 t unsweetened cocoa powder

1/2 t ground cinnamon

1/2 t ground allspice

1/4 t salt

1/4 t ground nutmeg 

2/3 c brown sugar, packed

1/2 c semisweet chocolate chips 

1. Preheat oven to 350 degrees F. Line an 11" x 7" pan with parchment paper.

2. In a large bowl, combine pumpkin puree, eggs, and oil until smooth. Set aside.

3. In a separate medium bowl, mix together the flour, baking powder, spices, salt, and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips. 

4. Pour into prepared pan and spread evenly. Bake for 15-20 minutes or until passes toothpick test. Cool completely before cutting.