Monday, May 02, 2005

Chocolate Chip Pumpkin-Spice Bars

Chocolate Chip Pumpkin-Spice Bars (Adapted from Betty Crocker)

For the batter

1 3/4 cup mashed pumpkin
1 cup canola oil
4 large eggs
1 1/2 cups granulated sugar
1/2 cup brown sugar
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

For the frosting

8 ounces cream cheese, softened
4 tablespoons butter, softened
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar, sifted
1/4 cup chopped walnuts, toasted - optional

To make the batter

Preheat oven to 350

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

In a medium 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.

Scoop batter into a 10 x 15" baking 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 a wire rack to cool completely.

To make the 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 half with walnuts and grate some chocolate over the other half if desired.

Makes about 42 bars.

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  1. I'm on a pumpkin kick, too! I confess -- You've inspired me to start a "Wednesday treat" day for my husband's office (but not mine...go figure!!). Last week, I made the pumpkin spice cake from Martha Stewart Living; today, I made the famous "Libby's Pumpkin Cake Roll". I've always wanted to try a jelly roll/roulade-type cake, but have been too fearful of the results. What a shame -- the cake was a BREEZE to make! I decorated it w/ mini candy pumpkins and scattered candy corn on the plate. Only problem -- cake only used 2/3 cup of pumpkin, so now I'm stuck w/ over 1/2 can of pumpkin to use up. These bars (perhaps recipe cut in 1/2) might be the perfect solution. In the meantime -- I can't wait to try other cake rolls/roulades.
    Thanks for your inspiration!

  2. Hi,

    Would it be possible for me to use canned pumpkin?

    Thank you!

  3. Meredith - I've not experimented too much with rolled cakes... but I plan to!

    Jen - Sure!

  4. Joe-

    I made these yummy bars for my boyfriend's office party. I substituted 3/4 cup of unsweetened applesauce and 2 tbs of oil for all that oil, and upped the baking soda to 1 1/2 tsp. I also upped the spices a little bit to make up for the reduced fat. Also used reduced fat cream cheese. It turned out great! I also feel a little less guilty sending it to the office party. ;)

    Thanks for another great recipe, Joe!

  5. Erin - I'm happy to hear that these can be lightened successfully! Thank you for trying it out!

  6. With my piles of butternut squash, about half of it pureed already, I'm thinking of trying these with butternut! I have to bring breakfast snacks to a church thing Sunday, so stay tuned and I'll try to blog about it!

  7. Patl - I'll be sure to check and see how it went! I bet it would be great with mashed butternut!

  8. Ok, Joe, my post is up, with lots of links to your blog and encouragements to come check you out. And yes, it was delish. People really liked it!

  9. I'll go check it out - Thanks Patl!

  10. Dear Joe,
    I live in Switzerland and I LOVE this recipe. Our common friend Trisha told me about your site. Tried it last year and now it's November again and so they are currently baking in my oven. You have to pay $5/can of pumpkin in this country (SMALL can) but the recipe is so worth it. What a great blog you have, thank you!

  11. Sarah - Dang! That is one expensive can! Have you ever tried making your own mashed pumpkin? We even have a recipe for it on the site!