It's October which means Halloween! On my recent trip to America, I bought a can of pumpkin puree and assorted Halloween goodies. Yes I know you can buy this in London but it's quite expensive here. Anyway, I was quite excited to bake with it as I've never used it before and I remember seeing this recipe on our recent Secret Recipe Club reveal which I'm also a member of. It was on So Tasty, So Yummy's blog who in turn got it from Loving Life.
What can I say? Everyone loved it! It was delicious and moist, almost like a carrot cake with the spices but with a different texture. My kitchen smelled amazing when I baked this! I have to make this again even if I have to buy expensive pumpkin puree. Or perhaps they'll go on sale after Halloween? :)
Recipe adapted from So Tasty, So Yummy (I reduced the sugar amount and chocolate chips and it turned out beautifully)
250g plain flour
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon bicarbonate of soda
3/4 teaspoon salt
2 teaspoon vanilla extract
1 cup canned pumpkin puree
300g chocolate chips
- Preheat oven to 180C.
- In a medium bowl, combine flour, baking soda, cinnamon, allspice, ginger, nutmeg and salt. Set aside.
- Cream the butter and sugar in an electric mixer until pale and fluffy.
- Add the egg and vanilla and beat until combined.
- Add pumpkin puree.
- The mixture will appear curdled - don't worry!
- Reduce speed to low and add in dry ingredients.
- Finally, stir in chocolate chips.
- Spread batter evenly in a baking tray.
- Bake for about 35-40 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool completely before slicing into squares.