Monday, June 24, 2013

Chocolate Chip-Pumpkin Spice Bars

Let's be honest. 
I can't ever walk away at the grocery store without a can of pumpkin puree. I mean, how can I? it's practically MAKING me take it off of the shelf. 

My love for pumpkin is out of this world. Whether it's pumpkin french toast, pancakes, milkshakes.. you name it. I've made it. Ladies and Gentleman. I introduce to you, chocolate chip-pumpkin spice bars. I have never made these before, because I was always out of cream cheese (you know you bake too much when you have cream cheese, pumpkin and chocolate chips of all assortments always on hand). Here is the amazing recipe that has been in my family recipe book for quite a long time. I'm sure you could find similar recipes on pinterest, but I promise they won't be as good.

^Before all of the chocolate chips melted^

Tell me that you are walking away from the computer right now to make these. Because you should. Since i'm sharing the recipe with you, don't even consider the amount of sugar/oil/chocolate that's in it. Because remember, it's guilt free and you never have to worry about calories while eating these, cause it's practically worth how happy you'll be after you shove it in your face.

You are welcome.

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
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 (I only ever use 2.5 cups and it turns out just as good)
1/2 cup mini- chocolate chips (for topping)


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.

1 comment:

  1. These look incredible. I love pumpkin, especially paired with chocolate! Will have to give these a try!