Ok, now: take note of the date on the calendar everyone. It’s late August. And here is the first recipe featuring pumpkin. The obsession begins! All of the fall things, now! I’m like Gollum with the One ring when it comes to fall flavors. :-). There is a chill in the air today, though. So I have an excuse. I think things are starting to cool down. Fingers crossed.
I actually just had my first pumpkin spice latte a couple days ago. Sometimes I feel like if I start eating pumpkin things and digging out the scarves, I can somehow will it to be fall. Does anyone else ever feel that way? Sure, spring and summer are great, but I love layers, fun coats, and pretty scarves. Plus it’s easier to bake and eat those delicious indulgent treats when it’s not 85 degrees with 70 percent humidity. Know what I mean?
But really, when it comes down to it, here it Minnesota there’s only about a three month window of really warm weather. Cooler temps are our thang.
So I was browsing the interwebs, looking for something nommy…and maybe something that wouldn’t break the calorie bank, when I ran into these darling chocolate chunk pumpkin bars from Eating Bird Food. I did make a slight alteration. Instead of using applesauce, I used my homemade apple butter. And the results were scrumptious. 🙂
So now that I’ve made these, can it be fall already? Can the orchards be open? Cuz I need a caramel apple like like the Doctor needs his TARDIS.
I should really watch what I say. If I wish for fall too much, I’ll completely bypass that season and get two feet of snow piled on me.
Happy fall! 😛
- 2 cups whole wheat pastry flour
- 1 tbsp. pumpkin pie spice
- ¾ tsp. kosher salt
- 1 cup sugar
- ¼ cup unsweetened apple butter or unsweetened apple sauce
- ¼ cup plain nonfat Greek yogurt
- 1 tbsp. canola oil
- 2 large egg whites
- 1 tsp. vanilla extract
- 1 cup canned pumpkin (not pumpkin pie filling)
- ½ cup dark chocolate chopped into chunks (or dark chocolate chips)
- Preheat the oven to 350 degrees F.
- Spray a 9x13 pan with cooking spray.
- In a medium bowl, whisk together the flour, pumpkin pie spice, salt, and sugar. Set aside.
- In a large bowl, mix together the apple butter, yogurt, canola oil, egg whites, vanilla, and pumpkin.
- Add the dry ingredients to the wet, and mix well, making sure that every bit of flour is incorporated.
- Add the chocolate chunks and stir to incorporate.
- Spread into the pan, and bake for about 30 minutes, or until a toothpick inserted into the middle of the bars comes out clean.