You’ll be pleased to know that these come together very quickly, and with the exception of waiting for the cake to cool, You can have this cake ready to go in less than an hour.
I’d say I’m sorry, but I’m not. You’ll love it.
If you aren’t ready for the chocolate-chip and pumpkin combo, just skip the chocolate chips. Or maybe, substitute some butterscotch chips. Either way, make this soon!
What do you think? Does the chocolate-pumpkin combination sound good to you? Would you take the chips out completely?
Enjoy!
Chocolate Chip Pumpkin Spice Bars
Cake Ingredients:
- 1 and 3/4 cups pumpkin puree (not pumpkin pie mix), about 1 can
- 4 large eggs, room temperature
- 1 cup vegetable oil
- 1 and 1/2 cups white sugar
- 1/2 cup brown sugar, packed
- 1 cup all-purpose flour
- 1 cup cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- 3/4 cups mini-chocolate chips (I used regular size)
Frosting Ingredients:
- 8 ounces cream cheese, room temperature
- 1 stick (8 Tablespoons or 1/2 cup) unsalted butter, room temperature
- 2 Tablespoons heavy cream
- 1 Tablespoon vanilla extract
- 4 cups powdered/confectioners sugar
- 1/2 cup mini-chocolate chips (for garnish)
Directions:
Preheat oven to 350 degrees (F). Spray a 1/2 sheet/jellyroll pan with cooking spray. The pan I used was a half sheet pan, approx 12×17.
In a large bowl, combine pumpkin, oil, eggs, white sugar and brown sugar until combined. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves and salt. Stir in chocolate chips.
Add the dry mixture to the wet mixture, and stir just until combined. Don’t over-mix. Pour into prepared pan, and bake 20-25 minutes or until the center springs back lightly when touched. Cool completely.
Meanwhile, prepare frosting. In a large bowl, using a hand mixer, combine butter and cream cheese until smooth. Add cream, vanilla and powdered sugar, and beat until smooth and fluffy. Frost the cooled cake, and sprinkle with additional chips.
Store in an airtight-container, and enjoy!
Recipe Source and Inspiration: Adapted from Recipe Girl
Jenny @ BAKE says
This cake looks so tasty! we’ve not really had a summer here so I think I might join you in a fall-dance!
Anonymous says
I am disappointed with your negativity regarding summer!! Here in Canada we would like to have your problem!! Summer is too short to complain about it!!
Erin at Lemon.Sugar says
This comment has been removed by a blog administrator.
Erin @ The Spiffy Cookie says
I’ll be saving these for later. Look great but not ready for fall foods yet.
Free Spirit Eater says
This looks absolutely delicious! I love chocolate and pumpkin, the spices are just right. Bookmarked! Thanks for sharing =]
Jenna @ LittleKitchenBigFlavors says
I’m definately not ready for Fall just yet… summer can stay as long as it needs…but I’m always ready for pumpkin! Especially with cream cheese frosting!
Erin @ Lemon Sugar says
=) Oh, don’t get me wrong, I love summer! We just really need a break from it right now – this drought is awful!
Jessica@AKitchenAddiction says
I am so ready for fall and these bars just make those longings stronger! I love pumpkin!
Ericka Breedlove says
These bars look wonderful! Thanks for sharing on Foodie Friends Friday!
Robyn Osborn says
These look so yummy!! Thanks for sharing on Foodie Friends Friday party!
Robyn from Robyn’s View
Marlys Folly says
Love pumpkin and chocolate chips with it… oh! yum! Thanks for sharing on Foodie Friends Friday. Remember to come and vote for your favorite recipes today.
http://marlys-thisandthat.blogspot.com
Lois Christensen says
Thank you for sharing at Foodie Friends Friday!
Cindys Recipes says
Thanks for sharing at Foodie Friends Friday! Stop back today and vote your 3 favorites!
Debi....Recipes For My Boys says
I will definitely have to pin this amazing recipe! Thank you for sharing on Thursday’s Treasures week 46. <3 and hugs!