Happy weekend to you all! Today is not only a day to bring you my first pumpkin recipe of the season, but it is also a day to celebrate Meg at With Salt & Wit! She and her husband will soon welcome their first baby! So a bunch of us bloggy friends got together to celebrate her and host a little Fall Virtual Baby Shower!
New babies are always so much fun for everyone! Having our first child was one of the most fun, exciting, nervous, beautiful times in our lives. We had no idea what we were doing, and if someone would have told me I’d do it again three more times, I would have never ever believed them. Never. I mean that was my wish, but I could have just never believed it.
So we never know what God has in store for us. I know for sure His plan was much better than mine! All of my babies are proof of that.
Everything about a first child was fun to me! From the little tiny diapers to the little cute shoes and socks, it was all so much fun to get ready. I think I had my bag packed for about 6 weeks because I was so ready for her to arrive. Nothing like that feeling!
So I know right now, Meg and her husband are experiencing that wonderful excitement and waiting for such a beautiful moment in their lives. Congratulations Meg! Prayers and hugs your way!
So for this little shower, I wanted to share a quick and easy Fall cookie bar. Technically, it is a little more cake-like in texture. It makes a 13 x 9 pan sized recipe. With this size, I thought I’d have a lot left to freeze after sharing with others, but it actually got gobbled up very quickly! Everyone loved them including my 14 month old! It’s official! He’s a pumpkin-lover like his momma! So I guess I’ll be baking another batch for Thanksgiving too.
These would be perfect to deliver to friends or teachers this Fall as well!
- 2 sticks butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 eggs
- 1 tsp vanilla
- 1 8 oz. can pumpkin
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¾ tsp salt
- 3 cups flour
- 1½ cups semi-sweet chocolate chips, divided
- Preheat oven to 350 degrees.
- Line a 13 x 9 pan with foil, leaving about 1 inch over the sides for easy removal. Spray foil with cooking oil spray.
- Beat butter with both sugars on medium-high speed until well combined and fluffy.
- Add eggs, canned pumpkin, and vanilla and beat again until combined.
- Add pumpkin pie spice and cinnamon and beat again until combined.
- Add salt and flour and turn mixer on low to combine. Increase speed to medium and beat until combined.
- Stir in 1 cup chocolate chips .
- Spread batter into foil-lined pan. Sprinkle with remaining chocolate chips.
- Bake for 30 to 35 minutes or just until center is set and toothpick inserted in center comes out clean.
- Allow to cool before cutting into squares.
Be sure to check out all the other fabulous Fall treats in honor of Meg!
Caramel Apple Cheesecake Dip– The Cookie Rookie
Butternut Squash, Pear and Ricotta Bruschetta– Floating Kitchen
No Churn Pumpkin Caramel Ice Cream– Pumpkin n’ Spice
Pumpkin Pie Fluff Dip – A Latte Food
Chocolate Pumpkin Cheesecake Muffins -Dinner at the Zoo
Pumpkin Polenta Cups– Cooking and Beer
Pumpkin Cheesecake French Toast– Whole and Heavenly Oven
Slow Cooker Turkey Breast– The Weary Chef
Turkey Cranberry Sandwich– The Gunny Sack
Caramel Apple Mini Pie Cups– The Creative Bite
Pumpkin Spice Latte Coffee Cake– Joyful Healthy Eats
Pumpkin Chocolate Chip Bread – Deliciously Sprinkled
Pumpkin Cupcakes with Cream Cheese Frosting– Chez Catey Lou
Apple Cheesecake French Toast with Cider Maple Syrup– Mariah’s Pleasing Plates
Pear Pie with Pecan Streusel– The First Year
Apple Pie Rolls– Amy’s Healthy Baking
No Bake Apple Pie Bites– The Recipe Runner
Pumpkin Pie Mousse– Petite Allergy Treats
Pumpkin Chocolate Chip Bars– Diary of a Recipe Collector
Cranberry Apple Cider Punch– Diethood
Looking for more Fall recipes to share with friends?