Pumpkin Bars

My family LOVES brownies!  They enjoy cookies but they much prefer brownies. I have so many different brownie recipes I've collected over the years. None of us struggle with our weight except my husband but now that I'm in my early 50s I definitely watch the desserts! However, once a year I make these bars...and they are GOOD!

I baked these on Sunday afternoon in the spirit of the autumn season. (and I've been good...I've only had 2...ten years ago I would have had 2 as soon as they came out of the oven and then another one after dinner! :) )

I've had several relatives and friends request these brownies, so I thought I'd share the recipe here, that way you can print out the recipe and it saves me time from emailing this to everyone!  

YES you have permission to copy any recipe under the faithfixes label!  The copyright does not apply to recipes on this blog....so....stir up a batch and ENJOY!

PLEASE NOTE:  the original recipe calls for chopped pecans (1 c.) and cream cheese frosting. I leave those out when I bake these.  

PUMPKIN BARS

1 can of solid pack pumpkin

(1 1/2 cups)

2 c. sugar

(I use 1/2 c. regular sugar, 1/2 c. light brown sugar and 1 c. unsweetened applesauce to cut down on the sugar!)

1 c. canola oil

4 eggs

1 tsp vanilla extract

2 c. whole wheat white flour

2 tsp baking powder

1 tsp baking soda

dash of salt

6 oz package of semi-sweet chocolate chips

(you can also substitute dark chocolate chips)

• In large mixing bowl, combine the first 5 ingredients.  MIX WELL!
• Stir in the flour, baking powder, baking soda and salt.  Stir well.
• Add in the chocolate chips and stir thoroughly.
• Pour into a greased 13x9 inch baking pan, lightly sprayed with PAM canola oil spray.
• Bake in a 350 degree oven for 20-25 minutes.  If I don't preheat the oven, it takes about 30 minutes.
• Make sure when a knife is inserted in the center, that it comes out clean.
• Cool and then cut into squares.
• Keep in an air-tight container or freeze half of them in a ziplock storage bag or freezer container for up to 8 weeks. DO NOT DEFROST IN MICROWAVE!!

ENJOY with a steaming mug of cinnamon spice tea or pumpkin spice coffee!