CHOCOLATE CHIP- PUMPKIN SPICE BARS
www.RecipeGirl.com
BATTER:
1 ¾ cups pure pumpkin puree
1 cup canola oil
4 large eggs
1½ cups granulated sugar
½ cup brown sugar
1 cup all-purpose flour
1 cup whole- wheat pastry flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
¾ cup mini- chocolate chips
FROSTING:
8 ounces cream cheese, softened
4 Tbs butter, softened
2 tsp milk
1 tsp pure vanilla extract
4 cups powdered sugar, sifted
½ cup mini- chocolate chips (for topping)
1. Prepare batter: Preheat oven to 350°F. Spray 10×15-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.
Yield: About 42 bars
Recipe Source: Adapted from Betty Crocker
PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.
RATE THIS RECIPE[ratings]
“Huge thumbs up from the teachers at school. They all loved this treat!”
-San Diego, CA
6 Comments
thank you for your heavenly recipes. I stumbled upon via blogger. Glad I did!
[Reply]
I love your recipes. They all look so good.
[Reply]
I’ve included this in my round up!
http://oldtips.blogspot.com/2009/10/friday-recipes-pumpkin-desserts.html
[Reply]
I loved this recipe! I actually liked the bars better warm, without the frosting. The frosting also made a lot more than I needed, I only ended up using 1/2 the frosting. Great fall recipe.
[Reply]
Cannot think of anything better than pumpkin and chocolate! I can’t wait to bake this, along with all of those other fun treats on your blog for halloween!
[Reply]
Just made these, I found you through SMS Handmade Holidays. I actually had to substitute some sweet potato for the pumpkin as I use fresh pumpkin I’ve canned and frozen and only had about a cup thawed and ready to go. So I mixed in some leftover mashed sweet potatoes from supper the other night and the batter tasted great! They are cooling now, but I can’t wait to frost them up and eat one!
[Reply]