|perfect for breakfast - rewarmed with coffee!|
When Rob tasted this cake again, he remarked, "where is the icing"? Then he discovered that he loved the cake after he rewarmed it in the microwave and topped it with vanilla ice cream. I like to eat mine "sloppy cake" style. Our neighbor was telling us that his family enjoyed sloppy cakes. The idea is to pour milk into a bowl and allow the cake to soak up some of that moisture. I'm not sure if it's a Pennsylvania Dutch tradition - which would make sense, because the motto around here is "waste not want not" - and to salvage a dry cake for longer would be very typical. I think it's a perfect taste of fall, with chocolate as a bonus!
I've been making this recipe for a few years and when I discovered some leftover puree in my freezer from last year I thought I would use it for these. I also have a pumpkin cake recipe with brown butter icing that I'll share in the next few weeks.
Pumpkin Chocolate Chip Bars
* 2 cups all-purpose flour (spooned and leveled)
* 1 tablespoon pumpkin-pie spice
* 1 teaspoon baking soda
* 3/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 1/4 cups sugar
* 1 large egg
* 2 teaspoons vanilla extract
* 1 cup canned pumpkin puree
* 1 package (12 ounces) semisweet chocolate chips
1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; 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.
3. 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.
**even though this is listed as pumpkin "bars", we think this tastes more like a cake"