Pumpkin Bars

2 C pumpkin

4 eggs (I use 4 T ground flax seed dissolved in 10 T warm water)

3/4 C oil (I use 1/2 C applesauce, 1/4 C oil)

2 t vanilla

2 C flour (I use 1 C white flour, 1 C whole wheat flour)

2 C sugar (I use less)

1/2-1 t ginger, cloves

2-3  t cinnamon

2 t baking powder

1 t baking soda

1/2 t salt

1 C chocolate chips

Blend wet ingredients. Mix dry ingredients in separate bowl. Then stir wet into dry. pour in 15 x 10" (jelly roll) pan. Bake at 350 for 20-25 min. 

Original recipe (probably from a Taste of Home magazine years ago) is above, with my changes in italics. 

Another version (from Six Sisters Stuff)

Pumpkin Chocolate Chip Brownies

Yield: 20 small brownies

1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips

Preheat oven to 350˚F.  Line an 11″- x 7″-inch pan with parchment paper.
In a large bowl, combine pumpkin puree, eggs and oil until smooth.  Set aside.
In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar.  Add to the wet ingredients and mix until thoroughly incorporated.  Stir in the chocolate chips.
Pour into prepared pan and spread evenly.  Bake for 15 – 20 minutes or until passes toothpick test.  Cool completely before cutting.