Densely Delicious Pumpkin Chocolate Chip Bars

photo 4Yesterday was a dreary, drizzly, chilly day in Denver — aka the PERFECT opportunity for some more fall baking! I decided to make some chocolately pumpkin bars to curl up by the fire with. These dense treats are rich, moist, and full of pumpkin spice flavor and chocolate in every bite, almost like nibbling on a hunk of fudge! They are easy to make in mere minutes and can be enjoyed solo or with a nice big scoop of vanilla ice cream.

Densely Delicious Pumpkin Chocolate Chip Bars

adapted from Avery Cooks

  • photo 1-11/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 1 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups semi-sweet chocolate chips (plus more for sprinkling)

Preheat oven to 350 degrees. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter. Let cool for one minute. Add the egg, pumpkin, brown sugar, vanilla, pumpkin pie spice, cinnamon, and whisk until smooth.

photo 2Add the flour and stir until just combined, don’t overmix! Stir in chocolate chips.

Turn batter out into prepared pan, smoothing the top lightly with a spatula. Evenly sprinkle with chocolate chips, as few or as many as you would like 🙂

photo 3-1Bake for about 35 minutes, or until the edges are slightly browned. A toothpick inserted in the center should come out clean or with a few moist crumbs. Allow bars to cool in pan for at least 30 minutes before slicing and serving. I found that the flavor was intensified after sitting in the pan overnight, and I did not cut them into bars right away. Bars continue to get softer and moister for about 3 days after baking. Store in an airtight container at room temperature for up to 1 week, or in the freezer for up to 6 months.

Namas-tasty!

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Easy-as-Pie Slow Cooker Pumpkin Oatmeal

photo 1Happy first day of fall, readers!! Today is officially the autumnal equinox, and thus begins my absolute favorite season of the year.

Though we slowly lose our precious sunlight as the end of Daylight Savings Times approaches in November, the crisp, cool, “just-right” air still makes autumn a comforting time for many. And did you know that without the increasing darkness in the Northern Hemisphere during this time of the year, we wouldn’t be able to witness the beautiful golds, yellows, reds and oranges that are the defining features of fall foliage?!

photo 3According to National Geographic, plants can sense the waning daylight and deduce that winter is coming, so they begin to retrieve materials from their leaves before they drop off. Evergreen trees have ways to protect their needles from freezing, but leafy plants do not; therefore, they shed their leaves, typically after the first frost. Beforehand, trees such as the gorgeous Aspen that are characteristic of my beloved Colorado attempt to store up nutrients such as nitrogen and phosphorus, much like bears packing in food before they hibernate for the winter. This natural process is what causes the springy green leaves to transform into dazzling displays of autumn color.

2014-03-02 10.43.28Enough of my rambling about changing leaves (although I do enjoy them so!). As many of you may have read last year around this time, I also absolutely adore fall because of the unique and comforting ingredients: pumpkin, apples, cranberries, I love it all! So I wanted to start the season right with a hearty recipe that is sure to keep you warm on the chilly fall days to come: pumpkin oatmeal! Simply throw a handful of ingredients into your slow cooker and let it whip up overnight. In the morning you’ll wake up to a thick, creamy and deliciously flavorful dish to rev you up for the day to come.

Easy-as-Pie Slow Cooker Pumpkin Oatmeal

Adapted from Around My Family Table

  • 2 cups old fashioned oats
  • 4 1/2 cups water (you can adjust this depending on if you like thicker or thinner oatmeal)
  • 1 cup canned pumpkin puree (about half a can)
  • 2 tsps pure vanilla extract
  • 2 tsps pumpkin pie spice
  • 1/4- 1/2 cup brown sugar

2014-03-02 10.33.18Combine all ingredients in slow cooker and cook on low for 6-8 hours. Stirring occasionally if you can.

Season to taste with brown sugar and top with a few dried cranberries for an extra pop of fall color!

Namas-tasty!