I had leftover pumpkin from trying out this recipe for Pumpkin Latte Syrup from a Mofo post from 2010. It seems like a lot of recipes only call for 1/2 a cup of pumpkin or so, which might explain the abundance of pumpkin recipes. One can goes a long way, apparently! But these guys were real tasty. I hop you dig 'em! I know I did.
INGREDIENTS
1 cup turbinado sugar
1 stick vegan butter (I used Willow Run)
3/4 cup pumpkin purée
1 teaspoon vanilla
1 cup all purpose flour
1 tablespoon pumpkin spice
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup mini chocolate chips
1/4 cup pecan pieces
DIRECTIONS
Warm butter to soften. I microwaved mine in a ceramic bowl for 30 seconds on half power.
Preheat your oven to 350 degrees. Combine butter, sugar, pumpkin, and vanilla in a mixing bowl. Use an electric or standing mixer and incorporate the ingredients well. Add the flour, baking powder and soda, cornstarch, salt, and spices. Mix well. Add the nuts and chips and mix until just combined.
Pour the batter into an 8x8 inch pan that has been greased lightly. Smooth the batter out and into the sides of the pan.
Bake for 25-30 minutes until cooked through. Use a toothpick to test for doneness.
Yum!
Makes one pan of bars, approximately 9-12 individual squares.
Oh, and do you know what else happened this weekend? The lizz delicious Walk for Farm Animals team passed our $250 fundraising goal! What!? I'm so excited and so proud that we did. It's amazing, to be honest. I'm humbled and appreciative to everyone who has donated thus far. If you haven't given a few dollars to rescued farm animals in need, you can still do so by visiting our team page by clicking here and finding the "DONATE" button. Go team!!
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