The Perfect Ingredient for Fall

Fall brings forth a certain feel of good times coming to an end. But then the thought of putting on a hoodie and heading out to a local football game with a cup of hot cocoa makes the end of summer a bit more bearable.

A USA Today article, "There are too many pumpkin-flavored things," it says that the only things that pumpkin should be used for is pie and jack o'lanterns. But I wholeheartedly disagree, which is why I want to post my favorite pumpkin recipe.

Pumpkin Chocolate Chip Bars
2 eggs
1 2/3 cups sugar
1 cup oil
15 oz can of pumpkin
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
2 cups flour
1 cup mini chocolate chips

Step one: Preheat the oven to 350 degrees.

Step two: Cream the eggs and sugar.

Step three: Add the oil and pumpkin and mix together.

Step four: Add the baking powder, cinnamon, and baking soda and mix thoroughly.

Step five: Mix the flour in, one cup at a time.

Step six: Mix in the mini chocolate chips.

Step seven: Spread into a greased 10 by 14 inch jelly roll pan.

Step eight: Bake for 25 to 30 minutes.

The best part about this recipe is the cream cheese frosting. Not only is it good on this, but can make a great fruit dip, as well.

Cream Cheese Frosting

8 oz cream cheese 
1/2 cup real butter
1 tsp vanilla
2 1/2 cups powdered sugar

Step one: Combine the cream cheese, butter, and vanilla until smooth and creamy.

Step two: Add 1 1/2 cups powdered sugar and mix.

Step three: Add remaining cup of powdered sugar until mixture is again, smooth and creamy.

Please ensure that pumpkin bars are completely cooled before frosting is spread. Since there is no thing as too much chocolate, I also top the frosting off with a few more mini chocolate chips.

Every time I make this recipe and share with my friends and family they always want more. I've been known around the neighborhood as the 'Pumpkin Crack' dealer.
With Love,
Shannon