Pumpkin Cream Cheese Bars

Okay, so I forgot to take a photo of these after I cut them up into their cute little squares. So you can just look at the finished pan and imagine them cut into the little squares, okay? Haha! This is a great "skinny" alternative to most sugary pumpkin treats because it has a bit less sugar, uses whole wheat flour, and is full of healthy pumpkin and carrots! Yes, carrots! 

Recipe adapted from here.
Ingredients: 2 cups whole wheat flour 2 tsp pumpkin pie spice 2 tsp baking powder 1 tsp baking soda 1 cup sugar 1/2 cup brown sugar 1/3 cup butter (or butter substitute) 2 eggs 2 large egg whites 1 15oz can pumpkin pie filling 2/3 cup finely shredded carrot
For the cream cheese topping: 4 oz light cream cheese, softened 1/4 cup sugar 1 tbsp milk
Directions: 1. In a medium bowl, whisk flour, pumpkin pie spice, baking powder, and baking soda. 2. In the bowl of an electric mixer, beat sugar, butter, and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie filling, and carrots. Beat until well-blended. 3. Add flour mixture a little at a time and mix until combined. 4. Lightly spray a 9x13 pan with cooking spread, and spread pumpkin mixture into the pan. 5. To prepare the cream cheese topping, mix cream cheese, sugar, and milk until smooth.  6. Drop globs of the cream cheese topping all over the pumpkin batter and swirl with a knife to create a marble pattern. 7. Bake at 350 for 20-30 minutes, or until a toothpick comes out clean. Cool on a wire rack, then cut into squares.

(dry ingredients)

(all mixed)

(butter and sugars)

(wet ingredients)

(wet ingredients mixed)

(pumpkin mixture in the pan)

(cream cheese topping ingredients)

(cream cheese topping)

(globs on top of the pumpkin mixture)

(marble pattern)

Ta-da!

Enjoy!

Pumpkin Chocolate Chip Bread

I love this time of year for lots of reasons, but one of the big ones is that it's the season for baking pumpkin goodies! Basic pumpkin spice bread is great, but when you add chocolate in the mix... it's perfect! 

Recipe adapted from here.
Ingredients: 1 cup pumpkin puree 1 tsp vanilla 3 eggs 1/4 cup sour cream 3/4 cup vegetable oil 1 2/3 cup flour 1 cup sugar 1/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 1 cup + 1/4 cup chocolate chips, divided
Directions: 1. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. 2. In a separate bowl, combine the pumpkin, eggs, oil, vanilla, and sour cream until smooth. 3. Add the wet ingredients to the dry ingredients, mixing until smooth. 4. Fold in 1 cup of chocolate chips. 5. Grease & flour a loaf pan (or line it with parchment paper). Pour the batter into the pan. Sprinkle the remaining chocolate chips on top. 6. Bake at 350 for 60-75 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly browned. 7. Cool in pan on a wire rack for 10 minutes or so, then remove loaf and let it cool completely on the wire rack.

(dry ingredients)

(wet ingredients)

(wet ingredients)

(adding wet ingredients to dry ingredients)

(adding in chocolate chips)

(ready for the oven)

(all done!)

(cooling on wire rack)

Ta-da!

Enjoy!

Funfetti Cookies

Funfetti cookies are a delicious and easy dessert. I've been making (and devouring) them since my sophomore year of college, when my roommate, Kristen, introduced me to them. The recipe used to be on the funfetti cake mix box, but last time I bought some they had changed the packaging, so I thought I'd better put the recipe on the blog before I forget it (and if any of you haven't had the pleasure of making these yet, now you can!). 

Recipe adapted from the old Pillsbury funfetti cake mix box. 
Ingredients: 1 box funfetti cake mix 2 eggs 1/3 cup oil
Directions: 1. Mix all ingredients to form a dough. 2. Shape dough into small balls and place on an ungreased cookie sheet. Flatten the balls slightly. 3. Bake at 375 for 6-8 minutes.

(ingredients)

(mixing)

(cookie dough)

(ready for the oven!)

(slightly flattened)

Ta-da!

Enjoy!