Tag Archives: chocolate chip

chocolate chip pumpkin bars

Happy Halloween! I hope you all are enjoying lots of pumpkin-anything today! I wasn’t expecting to be able to bake anything this week with  hurricane Sandy passing through here and the predicted power outages, but luckily it missed this area! We’ve surprisingly had just a bit of rain and barely any wind. After watching the coverage for the New York City area, we all feel lucky for that.

So to get back on track for baking festive things, I wanted to bake pumpkin bars from a recipe I came across a few days ago. It’s for chocolate chip pumpkin blondies, but I wanted to change it a bit by adding on a layer of chocolate ganache. I never thought I would enjoy the combination of pumpkin and chocolate (as I write this it just seems so silly now) until the other day when I put Nutella on a pumpkin english muffin. It was like, BAM. Why don’t I eat that combination more often? The mixture of the two in baked goods has somewhat of a complex flavor, because for me at least, I taste the chocolate first, and then the spices and the pumpkin linger afterwards. Pumpkin orange is also one of my favorite colors, so the combination of it with dark chocolate ganache just seems very Halloweeny to me.


  • 6 tbsp. butter, softened
  • 1/2 c. packed brown sugar
  • 1 tsp. vanilla
  • 1 egg
  • 1/2 c. pumpkin
  • 1/4 c. + 2 tbsp. whole wheat flour
  • 1/2 c. all purpose flour
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ground ginger
  • 1/2 tsp. baking soda
  • 1/8 tsp. salt
  • 1/2 cup mini chocolate chips

Ganache recipe can be found here.


Preheat oven to 350 degrees. Spray 8×8 square dish with cooking spray and set aside. In a large bowl, cream the butter and brown sugar together. Stir in the egg, vanilla and pumpkin. In a separate bowl, whisk together the flours, cinnamon, nutmeg, ginger, baking soda, and salt. Pour those into the wet ingredients and stir until just combined. Stir in the chocolate chips. Spread dough evenly into prepared baking dish. Bake 15-17 minutes or until toothpick comes out clean after being inserted.  Remove from oven and let cool. If you want to stop here, you can just cut and serve them about 10 minutes or so after they come out of the oven while they are still warm. If you want to add the ganache, let the bars cool in the pan completely first. Make the ganache while you are waiting. Once the bars are cool, spread the ganache over the top. Store the bars, covered, in the fridge (so the chocolate doesn’t get too melty).


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i’ve never made blondies before, but was inspired this time by the cookie of the day recipe in my inbox from martha stewart. if you love cookies and aren’t already subscribed to that, you really should think about it! so anyways i guess a blondie is the opposite of a brownie based on color, but i think it’s basically just a delicious, dense chocolate chip cookie bar. i doubled this recipe because i used a bigger pan, and as i do with brownies, i slightly undercooked them too, so that they are chewy and soft and worth hoarding.

makes about 12-16 blondie bars, in a 8×11 size cake pan, adapted from martha stewart


  • 16 tbsp. (2 sticks) unsalted butter, melted
  • 1 c. packed light-brown sugar
  • 2/3 c. granulated sugar
  • 2 eggs
  • 2 tsp. pure vanilla extract
  • 2 c. all-purpose flour
  • 1 tsp. salt
  • 1 1/2 c. semisweet chocolate chips


preheat oven to 350°F. grease a 8×11 or 9×13 inch pan with butter or butter spray. in a large bowl, mix together butter and sugars until smooth. whisk in eggs and vanilla. add flour and salt, and mix just until moistened (do not overmix). gently fold in 1 cup of chocolate chips. transfer batter to your prepared pan and smooth the top a little bit. sprinkle with the remaining 1/2 cup chocolate chips. bake until top is golden brown and a toothpick inserted into the center comes out clean, about 25-30 minutes. set pan on a wire rack, and let cool completely. 

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Filed under cookie, dessert, recipes