Pumpkin Chip Bars

Want to hear the run-down of the last seven days??  Good, because here goes....

Last Wednesday I took my sick kiddos to the doctor and my boys were diagnosed with pneumonia and Lucy with a sinus infection.  Bring on the antibiotics, probiotic, vitamin C and Robitussin!

Thursday I had to drag them all to the big city an hour away for Lydia's follow-up neurologist appointment.  Praise the Lord, her MRI was completely normal!  This was such a huge relief since both her pediatrician and the neurologist were very concerned!

Friday my sweet mother-in-law was in a terrible car accident, but God's protection on her life was incredible!  The only resulting injuries were nine stitches in her forehead and a very sore back. We spent the evening with them in the emergency room and she was able to go home Saturday evening. 

Saturday I cooked up a storm because.....................

Sunday we had homecoming at church and it was a GREAT day.  Wonderful attendance, uplifting fellowship and we all were so blessed by the preaching and singing!

On Monday we were back at the pediatrician for another issue with one of the boys.  Don't you think they should give out something like "frequent flyer miles" for going so often? =P

Yep, it's been crazy.  And when there is craziness, I want comfort food. 

For me, comfort food is usually sweet and fattening.  Just being honest! =D  But since these have pumpkin in them, you can just tell yourself it's health food, okay? {wink:wink} 

These Pumpkin Chip Bars are so delish and pretty quick to whip up.  I've made them several times over the last few weeks for different things and everyone always enjoys them.

The first time I made them I used dark chocolate chips and while it was really good, I felt the dark chocolate overpowered the pumpkin spice taste.  This time I used white chocolate chips along with a few semi-sweet chips and it was perfect. 

Pumpkin Chip Bars
Ingredients:
2 cups all purpose flour (I used unbleached all purpose)
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/8 tsp. allspice
1/8 tsp. ground cloves
1 tsp. baking soda
3/4 tsp. salt
1 cup (2 sticks) of butter, melted
1 & 1/4 cup of sugar
1 egg
2 tsp. vanilla extract
1 cup canned pumpkin
2 cups baking chips (I used 1.5 cups white chocolate and 1/2 cup semi-sweet)

Directions:
1. Preheat oven to 350 degrees and grease a 13 x 9" baking dish well with cooking spray.
2. In a large bowl, combine dry ingredients.
3. Stir melted butter and sugar together and beat until well blended. Add egg, vanilla, and pumpkin and beat until well combined, scraping the bowl as needed.  
4.  Add the flour mixture to the pumpkin mixture and beat on low (or just stir!) until just combined.  
5.  Stir in the chocolate chips.  (And try not to eat all of the batter...it smells SO good.)
6.  Spread the batter evenly into prepared baking pan.
7.  Bake for 30-35 minutes. 
8.  Cool completely on a wire rack.  Place in the refrigerator for an hour or more before cutting.  
Enjoy!! 

Tell me, what's your favorite comfort food?

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