It’s National Pumpkin Day! Get in the fall spirit by making one of our pumpkin recipes:
Pumpkin Chocolate Chip Bars with cream cheese and Heath Bar bits! These moist, chocolately bars are simple to prepare. The combination of pumpkin, spices, and chocolate chips make these perfect for any Fall-themed or holiday potluck dessert.
Joanna brought these yummy treats to a work potluck and they were a total hit. Her addition of the cream cheese and Heath Bar to the original recipe puts these bars over the top (genius!).
1 box of spice cake mix (dry)
1 – 15 oz. can of pumpkin
1 cup chocolate chips (I can’t lie. I added a little more than this.)
1 bar cream cheese, softened
1 bag of Heath Bar bits
Mix all of the ingredients in a bowl with a mixer. Don’t worry if there are some chunks of cream cheese after your finished mixing (bonus bites of cream cheese in these bars is a good thing!)
Grease a 9 x 13″ pan. Bake at 350 degrees for 25 to 30 minutes. Let cool completely. Cut into squares and store in an airtight container until potluck time!
These pumpkin bars are insanely delicious! The combination of pumpkin and cinnamon, topped with a luscious cream cheese frosting make these bars a perfect dessert for any Halloween, Thanksgiving, or Fall potluck. Thank you to Joyce, who got the recipe from Debbie, for sharing these!
1 cup oil
2 1/4 cup sugar
16 oz. can pumpkin
2 cups flour
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1 cup chopped nuts, optional
3 oz. cream cheese, softened
6 T. butter or margarine, softened
1 T. half and half or orange juice (which ever you have)
2 cups powdered sugar
1 tsp. vanilla
Beat eggs, oil, and sugar. Mix in pumpkin, then flour, salt, cinnamon, and baking soda. Stir in nuts. Pour into a greased 12 x 11 inch baking pan (you can also use a 9 x 13 inch pan). Bake at 350 degrees for 20 to 30 minutes. Let cool completely.
Beat cream cheese with butter or margarine until creamy. Add half and half or orange juice, powdered sugar, and vanilla. Beat until smooth.
Spread the top with cream cheese frosting. Cut into bars*. Makes 40. Refrigerate until potluck time.
*Alternate serving idea: Use a 9 x 13 inch pan and serve it as a pumpkin cake instead!