OK, so maybe you are a little sick of pumpkin at this point, but if you are anything like me that won’t happen! And you probably have several extra cans of pumpkin hanging in your cabinet. So I thought I’d share another nap time dessert to whip up to keep the love of pumpkin going and use up what you have leftover.Here is what they look like when you are all done and ready to eat them:
This is what you need:
- 15oz. can of pumpkin
- 2 cups flour
- 1/2 cup shortening
- 1 egg
- 1 1/4 cup packed brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- chocolate chips!
So cream together the pumpkin and shortening until well blended. Then add the rest of the ingredients to your liking (order doesn’t matter). Once everything is well mixed, spread batter evenly into a 9×13 inch greased pan.
Place in a preheated oven at 325 degrees. But you can do 350 degrees, but I find that the edges tend to brown and almost burn when the middle still needs baking. Bake until a knife or toothpick come out clean from the middle OR the batter no longer jiggles when you shake the pan (my own personal method). Typically it’s something around 30 minutes of baking time.
Once baked completely, sprinkle (or pour given your chocolate needs) chocolate chips over top of the bars. Wait about 5 minutes then spread the melty chips over the top. I like a very thin layer of chocolate so it doesn’t over take the pumpkin, but do what you like.Let cool, cut, and enjoy!
~Jamie