I always seem to have a can of pumpkin in my pantry and I never use it because lots of recipes only call for a cup and then I have some left over that I always end up throwing out and I hate to waste food. So when I saw that this recipe used a whole 15 ounce can of pumpkin plus was a little lower in fat I figured I give it a try.
It was instantly a hit with me (and my Mom) and Mike like it also. I never really know how well he likes anything because he always says “Yeah, it’s good” when I ask him if he likes something. At least he’s easy to cook for!
Oh and you know how recipes always say to combine the dry ingredients in a separate bowl? Well, this recipe is no different but honestly I never do it. I always do my wet ingredients in my Kitchen Aid first and then measure all my dry ingredients in on top. I even forgot to put the pumpkin in when I was mixing the wet ingredients for this recipe so I added it in with the dry and it was fine. What can I say, I’m a bad baker.
- 2 1/3 cups whole wheat flour
- 1 tablespoon pumpkin pie spice*
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup (1 stick) butter, room temperature
- 1/2 cup unsweetened applesauce
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 (15-ounce) can pure pumpkin puree
- 2 cups semisweet chocolate chips
- Preheat oven to 350 degrees F. Grease and lightly flour a 9X13-inch pan
- In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. In the bowl of a stand mixer(don’t worry you can also do this by hand) cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined. Don't worry if the mixture looks curdled - that's completely normal!
- Mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips
- Spread the batter evenly in the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in the pan before lifting the bars out of the pan, cutting into squares and serving.
Recipe Source: barely adapted from Mel’s Kitchen Cafe, originally from Martha Stewart