Pumpkin Chocolate Bars w/Cream Cheese Frosting

Last week, the hubby and I were busy around the house (or busy watching someone do work around our house).  We had an electrician come and do some much-needed electrical work inside and oustide the house.  He wired and hung a ceiling fan in our screened-in-porch.  Now, when it’s 95 and disgusting outside, we can actually sit on our porch and enjoy it.  He hung a motion sensor light outside.  He hung a chandelier in our stairway.  He also wired and installed recessed LED lights in the kitchen (Thanks to the hubby for convincing me that LEDs are the better option!).  A professor in grad school once told me that political scientists think about issues that will affect society 4 years from now, but economists think about issues that will affect society 10-15 years from now.  LEDs are more expensive up front, but they will last for up to 28 years.  Seems like a good investment to me!

         In other news, I baked these Pumpkin Chocolate Bars w/Cream Cheese Frosting.  I’m not a huge chocolate fan but paired with pumpkin, these bars are fantastic and slightly addicting.  They’re easy to bake and will put you in a festive fall mood.  Enjoy!

Ingredients:

• 4 eggs
• 1 cup sugar
• 1 cup unsweetened applesauce
• 1 can (15 ounces) solid-pack pumpkin
• 2 cups all-purpose flour
• 2 tsp pumpkin pie spice
• 2 tsp baking powder
• 1 tsp baking soda
• 1 teaspoon salt
• 1 cup chocolate chips
• Chocolate sprinkles (optional)

Icing:

• 1 package (3 ounces) cream cheese, softened
• 2 cups confectioners’ sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Directions:

1. In a bowl, beat the eggs, sugar, applesauce, and pumpkin until well blended.  Combine the flour, pumpkin pie spice, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well.  Fold in chocolate chips and pour into a greased 13-in. x 9-in. baking pan.  Bake at 350° for 25-30 minutes or until set.  Cool completely.
2. For icing, beat the cream cheese, confectioners’ sugar, butter, and vanilla in a small bowl.  Add enough milk to achieve spreading consistency.  Spread over cooled bars and top with chocolate sprinkles.  Store in the refrigerator.

*Adapted from Taste of Home