This is a recipe I used to make all the time in high school. I had only just started baking and used my mother’s Better Homes and Gardens Cookbook for everything. It taught me how to boil an egg or bake a potato, but most importantly, it taught me this recipe, which I would bring to my art class once a month. I added chocolate chips just for fun, and I adapted the recipe a little. But it’s still the same old cake I used to make. I’m still not sure why the recipe calls them pumpkin bars because in reality, it’s a sheet cake. It’s perfectly… is there another word for moist?
This is a super easy recipe, and it’s a great way to celebrate pumpkin season, which ahem… why is it 90 degrees outside?! I just bought a really cute jacket and I’m just going to wear it anyways and sweat through it I’m sure. I’m hoping it cools down soon. I feel like fall is just a big trick where we get two weeks of cool temperatures and then a sudden tundra that lasts until April. Regardless, you can stay indoors and pretend it’s cool outside and make this recipe.
I made these using a half cup of oil and half cup of applesauce to make them a teensy bit healthier.
It’s almost as easy as throwing all the ingredients into the bowl and mixing.
I added chocolate chips, but you could also add frozen or fresh blueberries.
PUMPKIN CHOCOLATE CHIP BARS RECIPE
Makes a 9×14 sheet cake
adapted from the Better Homes and Gardens cookbook
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups sugar
1/2 cup vegetable or canola oil
1/2 cup applesauce
1 15 ounce can of pumpkin puree
4 eggs, beaten
1 cup semi-sweet chocolate chips
Preheat oven to 350 F.
In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg and sugar. Whisk together. Add the oil, applesauce, pumpkin, and eggs. Use a wooden spoon to mix thoroughly until no dry flour remains. Stir in the chocolate chips
Pour the mixture into an ungreased 9×14 pan and smooth out until the top is flat. You can do this by banging the bottom of the dish against the counter a few times. Then place on the middle rack of the preheated oven and bake for 30 minutes or until a knife comes out clean when inserted into the cake. Let it cool before slicing.