Because of that, I have been slightly overwhelmed with pumpkin!! I posted to my Facebook wall asking for recipes, and you all delivered! The first recipe I’m sharing is Chocolate Chip Pumpkin Bars from Lynnea’s Recipes. They are SOOOO delicious (I think they were gone in less than a day), AND they are milk and egg-free, so they were perfect for our family!
3 cups flour (I used 1.5 cups of white and 1.5 cups of whole wheat)
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon ground cloves (I used 1/4 tsp)
3/4 teaspoon ground nutmeg (I used 1/4 tsp)
1/2 teaspoon salt
1 1/3 cups sugar
2/3 cup unsalted butter (I used milk-free margarine)
1/2 cup vegetable oil
1/4 cup molasses
1 1/2 teaspoons vanilla
1 cup canned pumpkin
2 cups chocolate chips
1. Preheat oven to 350 degrees. Stir together flour, cinnamon, baking soda, cloves, nutmeg, and salt.
2. Beat sugar and butter together at medium speed until fluffy. Reduce speed to low. Blend in oil, molasses, vanilla, and pumpkin. Add flour mixture and chocolate chips until just blended.
3. Spread batter in large pan and bake for 20-30 minutes (until toothpick comes out clean). Cool and cut into squares.
Special thanks to Lynnea for sharing this amazing recipe — and for letting me share it with you (make sure you check out her other recipes here)!! If you have a recipe or anything else you make yourself, send it to me at motherhoodonadime @ gmail . com!