Pumpkin Chocolate Chip Bars

It's Fall, y'all!  And for me, that means any and everything PUMPKIN!  I made this yesterday, and it's a keeper.  Try it... you won't regret it.  And, it tastes even better the next day, after the spices and the pumpkin have more time to mingle and get to know each other. (As seen on Everyday Food.)

Pumpkin Chocolate Chip Bars

2 c. flour
1 Tbsp. pumpkin pie spice *
1 tsp. baking soda
3/4 tsp. salt
1 c. unsalted butter, room temperature
1 1/4 c. sugar
1 large egg
2 tsp. vanilla
1 c. canned pumpkin
1 pkg. (12 oz.) semi-sweet chocolate chips

Preheat oven to 350F.

Line bottom and sides of 9x13 pan with foil or parchment paper, with overhang on all sides.

In a medium bowl, whisk together flour, pie spice(s), baking soda, and salt; set aside.

Cream butter and sugar on medium-high speed with an electric mixer until smooth.

Beat in egg and vanilla until combined.

Beat in pumpkin.

Reduce speed to low, and mix in flour mixture until just combined.

Fold in chocolate chips.

Spread batter evenly in pan.

Bake 35-40 minutes until edges begin to pull away from sides of pan and toothpick test in center yields just a few crumbs.

Cool completely in pan.

Lift cake from pan and cut into squares.

* If you can't find pumpkin pie spice, substitute the following ground spices:  1 1/2 tsp. cinnamon, 3/4 tsp. ginger, 1/2 tsp. nutmeg, 1/2 tsp. allspice, and 1/2 tsp. cloves.

Fruit Pizza

As requested by Aimee (only 2 months later!)

Fruit Pizza

For the Crust:

1-2 pkg. Sugar Cookie Dough (any kind, the amount you use will depend on the size of your pizza pan)

For the Sauce:

4 oz. Cream Cheese (softened)

1/2 tub/jar Marshmallow Whip

1 Tbsp. Sugar

1 tsp. Vanilla

Toppings:

Any fresh fruit you want. I usually like strawberries, blueberries and kiwi.

Preheat your oven to 375 degrees. Press the cookie dough into a standard sized pizza pan and bake for 12-15 minutes, or until the cookie is lightly browned. Let the "crust" cool completely.

In a mixing bowl, combine the cream cheese, marshmallow whip, sugar and vanilla and mix until smooth. If mixture seems too thick, 1-2 tsp. of milk can be added to thin it. Once the cookie crust is cool, spread the cream cheese mix evenly over the cookie and top with fresh fruit.

Tip: I have found it easier to serve the pizza if you cut the cookie crust before the sauce or fruit goes on top. Enjoy!