Pumpkin Chocolate Chip Bars

I’m all over using other’s ideas today. I’ve already joined Randalin and Wendy for the Currently link up. Now it’s time to share a fall-friendly recipe (or craft), as part of the SITS Fall Back into Blogging Challenge.

vegan pumpkin chocolate chip bars

I made this dessert on Sunday. I set out to make a pumpkin chocolate chip cookie bar, but ended up with some kind of cookie bar/blondie/cake/bread hybrid. The treat, whatever you call it, is dense, rich, moist, full of warm spices and sweet chocolate.

vegan pumpkin chocolate chip bars

 
Pumpkin Chocolate Chip Bars
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Ingredients
  1. 1/2 cup vegan butter
  2. 3/4 cups granulated sugar
  3. 1/4 cup + 2 tbsp packed brown sugar
  4. 1/2 cup + 2 tbsp pumpkin puree
  5. 1 tsp vanilla extract
  6. 1 cup flour
  7. 1 tbsp flax meal
  8. 1 1/2 tsp cinnamon
  9. 1/2 tsp ground ginger
  10. 1/4 tsp cloves
  11. 1/2 tsp baking soda
  12. 1/2 tsp baking powder
  13. 1/2 tsp kosher salt
  14. 1 cups vegan, semi-sweet chocolate chips
Instructions
  1. 1. Preheat oven to 375 degrees and grease an 8x8 inch cake pan.
  2. 2. In a large bowl, cream the butter and sugars, until smooth.
  3. 3. Add the pumpkin and vanilla. Beat until well combined (the mixture will look grainy).
  4. 4. In a separate, medium sized bowl, whisk together the dry ingredients, including the chocolate chips.
  5. 5. Add the dry ingredients to the wet, and bet until well combined.
  6. 6. Spread the batter into the cake pan and bake for about 22 minutes. The bars are done when firm in the center and the edges are pulling away from the sides of the pan.
  7. 7. Cool completely in the pan, before cutting, frosting with pumpkin spice buttercream, and serving.
Notes
  1. For the chocolate drizzle, microwave 1/2 cup chocolate chips and 1 tsp coconut oil on low, for 1 1/2-2 minutes. Stir with a fork, to make sure it is completely melted. I used a plastic sandwich bag with a tiny bit of the corner cut off, as a piping bag to drizzle the chocolate over the bars.
http://www.veganmotherhubbard.net/
 
Pumpkin Spice Buttercream
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Ingredients
  1. 1/2 cup vegan butter*
  2. 1/4 cup packed brown sugar
  3. 1/3 cup pumpkin puree
  4. 1/2 tsp cinnamon
  5. 1/2 tsp ground ginger
  6. 1/4 tsp cloves
  7. 2 1/2-3 cups powdered sugar
Instructions
  1. 1. Using an electric mixer (the whisk attachment on a stand mixer), beat the butter, until it is soft and fluffy.
  2. 2. Beat in the brown sugar, scraping the sides of the bowl several times, so it becomes light and whipped. This will take about 4 minutes.
  3. 3. Add the pumpkin and spices, and beat again. The mixture will look grainy, but the "grains" should be very small.
  4. 4. Whip in the powdered sugar, 1/2 cup at a time. Incorporate very well, before adding the next 1/2 cup. For a softer buttercream, use 2 1/2 cups of powdered sugar. For stiffer frosting, use 3 cups.
Notes
  1. *I used Earth Balance buttery sticks for this recipe. It is absolutely the best vegan butter for baking and for making frosting This recipe is in no way sponsored by Earth Balance. I just love the product.
http://www.veganmotherhubbard.net/
 

Comments

  1. Courtney says

    These are WONDERFUL!!! I had to sub a gluten-free flour blend so they were safe for us to eat, so I also added 1/2 tsp xanthan gum. I cannot say enough good things about these bars. They’re even amazing without the frosting and drizzle. YUM!

    • Sandra Kohlmann says

      I am so glad you liked them. It’s totally rad that they worked out well in gluten-free form. If you don’t mind sharing what gluten-free mix you use, I can add a notation on the recipe, so others can make them gf, too.

  2. Julia says

    Hello!! Just found your blog and I’m loving it! Can’t wait to do this recipe. I have a 9 month old son. Sorry if you cover this elsewhere but I’m wondering if you do a multi vitamin abd/or b12 and/or dha/epa with the twins and what method of delivery? Also, when they stopped breast milk or formula, what type of “milk” if any did they go on? Thanks so much!

    • Sandra Kohlmann says

      Welcome Julia! You ask great questions. The girls used to take a liquid multi-vitamin, for their first couple months, but they hated it and it would hinder a feeding each day. C and V were born 6 weeks early and very, very small, so we stopped the vitamin, because the last thing I wanted was for them to not get adequate calories. We started vitamins again, when they were old enough for chewables (around 13 or 14 months), but after a month of that, they stopped eating them. The girls would just spit ‘em out, so we stopped again. The girls drink soy, almond, and coconut milk, though primarily soy. We gave them all three, once they were weaned from formula. The soy they drink it 8th Continent and we give them both original and their vanilla complete. I drank the complete while pregnant, because it has DHA. Aside from a varied and balanced diet, we eat lots of nutritional yeast, so I have no concern regarding their vitamin intake. If you have any other questions, just let me know!

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