I'm trying to use up the last of the frozen pumpkin puree we processed from last year's pumpkins to make some space for this year's pumpkins. And, really, who needs an excuse to eat pumpkin, especially when it's paired with rich chocolate?
Although these are bars, it's more of a delicious, moist cake. And the beauty of it is that you can substitute all sorts of fruit purees out for the pumpkin. I've made this with applesauce and bananas as well. Or a mix of all three. It just depends on what you have on hand. You can't go wrong!
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
1 1/2 cups pumpkin puree
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg (preferably fresh ground)
1/4 cup baking cocoa*
1/2 cup milk chocolate chips
1. Cream butter and sugar in large bowl until fluffy. Beat in vanilla, egg and pumpkin.
2. In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
3. Add dry ingredients to the butter mixture and mix well.
4. Divide batter in half. Add cocoa and chocolate chips to half, spreading into a greased 8" x 8" baking pan. Add remaining batter to the top and swirl it with a knife.
5. Bake at 350 degrees F for 45 minutes or until a toothpick comes out clean. Cool on a wire rack.
*I use a high quality cocoa like Valrhona