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 9x14 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 9x14 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.