As you guys may or may not know from my Instagram stories, Chad and I hosted our very first Thanksgiving at the new house! It was so much fun to have everyone here – especially since it was Owen’s very first one!
I’m HUGELY grateful to my family because they let me host without having to do much of the hosting. They took care of pretty much everything so I was able to just sit back and enjoy the time.
That said, since all my family is in the Northeast, they couldn’t take any leftovers home with them on the plane, so Chad and I had a fridge PACKED with stuff. We’ve done a pretty good job working through them but the time came today when I absolutely had to do a clean out and just get rid of the few bits we couldn’t finish off.
In doing so I came across a tupperware of unused pumpkin and I knew exactly what I was going to make when I saw it!
My sister made these bars back in October when she was here for Owen’s birth and I have been dying to make them again ever since.
In my typical fashion, I made a few tweaks – I used Earth Balance because I was out of butter, dark chocolate chips because I love their flavor and White Whole Wheat Flour because it’s my flour of choice and I find I enjoy baked goods just as much with a 1:1 substitution for All-Purpose Flour.
That said, I’ve been doing this sub for a long time so my taste buds have adapted. If you’ve never made baked goods with whole grains, start by subbing just HALF the flour for white whole wheat. You can even do less than that (say, just 1/4 of what it calls for) and still get some of the whole grain benefits! Experiment to find what ratio you like best.
Regardless of the ratio you use, I promise you these bars are incredible. They literally melt in your mouth. And they are SUPER easy to pull together.
If you’re anything like me, they won’t last very long – you’ll be having them for breakfast dessert, lunch dessert and after dinner dessert 🙂 Which is good because up next is Christmas baking and we need to make room on the counter, right?!
- 2 cups white whole wheat flour (remember, you can sub less if you'd like!)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup earth balance (no need to bring to room temperature since it's already spreadable; if you're using butter however, you'll want it softened)
- 1 1/4 cups sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 1 package (12 ounces) dark chocolate chips (white or semisweet would also be good!)
- Preheat oven to 350 degrees.
- Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides.
- In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
- With an electric mixer or in a stand mixer, cream butter and sugar on medium-high speed until smooth then beat in egg and vanilla until combined.
- Beat in pumpkin puree (mixture may appear curdled).
- Reduce speed to low, and mix in dry ingredients until just combined.
- Fold in chocolate chips.
- Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
- Lift from pan (using foil as an aid), peel off the foil, and cut into 24 squares.
recipe from martha stewart with a few tweaks!