Ode to Thanksgiving – Pumpkin Spice Bars

*UPDATE – See this post about our new eating habits.(7/10/11)

Ya know, I don’t like pumpkin pie…..at all. However, when I really think about it, it doesn’t make any sense. I love everything in it – but I don’t like the pie. Ew. I’ll have a cookie, thanks. I realize that my logic is flawed. I like these bars…..I like the pumpkin dip…..but not pumpkin pie. So, this is my Thanksgiving alternative to Pumpkin Pie. Yes, we’ll still have Pumpkin Pie, but I’ll eat these instead. Let’s make some spice bars!

The cast of characters includes sugar, spice cake mix, pumpkin pie spice, eggs, butter, puree pumpkin, chocolate chips, Crisco, salt, and milk. Now, I used my frozen pumpkin puree in this recipe and didn’t have the problem that I did with the dip. Why? I’m not sure. I never was good at Chemistry…..when we’d do experiments, the teacher would take away my stuff because I always broke it. Eventually, I was barred from all Chemistry class experiments. Should make an interesting home school class, huh?

I just love recipes that start with cake mix as a base. There are so many possibilities, just like my Cake Mix Cookies . You’ll need to reserve 1 cup of the Spice Cake mix in a bowl. We’ll be using it for the topping. Did you know that dry cake mix is very tasty? Or so I’ve heard anyway……

Melt your butter in a microwave safe bowl. I just did mine in the same bowl I was going to use for mixing. I hate dirtying extra dishes. I didn’t actually use BUTTER……I used Smart Balance sticks, but they get similar results. That’s not so with all margarine – sometimes you get scary results. If you’re going to use margarine sticks, make sure they’re at least 65% vegetable oil. Trust me. Oh, and I hate Blue Bonnet margarine. It’s mostly water. Don’t waste your money…….I support the butter industry!

To your butter add the rest of the cake mix and one egg. Mix well until all the lumps are gone.

Even though this is technically the “crust” it’s going to be more runny than normal crust. Most crust gets patted in, but this will be spread in the pan. Sniff it. It’s okay.

Spread evenly in a 9×13 inch pan. Make sure you spray it first….if you’ve heard it once, you’ve heard it a million times. What am I afraid of? STICKING FOOD!

Now, unless you’re really into dirtying dishes, grab the same bowl you just used for the crust and use it for the pumpkin mix. Mix up the sugar, pumpkin pie spice, salt, pumpkin puree, milk, and remaining eggs. You’ll want to use a whisk and stir it until it’s nice and smooth.

Pour the pumpkin mix over the top of the crust. Yes, I realize that it looks really thin and runny. You’re thinking “this is never going to work.” Well, the eggs work magic and it does indeed work. Believe in the eggs!

Remember the reserved cake mix? Get it and add the shortening to it. Make sure the bowl is big enough so you won’t make a big mess on the counter tops. You could use butter here, but I just like Crisco. It’s familiar and safe. I like being in my comfort zone.

Mix it up with your pastry blender until it gets nice and crumbly. Ya know, it would taste pretty good if you popped a piece in your mouth. No one is looking.

Stir in the chocolate chips. They make everything better. I love them in pancakes……I think I’ll make pancakes for breakfast.

Now, you need to sprinkle the topping over the top of the pumpkin layer. It might sink down, but if it does that’s not a big deal. It will bake up just fine.

Sprinkle it evenly over the entire surface. Don’t show favoritism to one corner – unless that’s your corner…..then who cares?

Stick it in the oven at 350 degrees and bake until it’s set, about 35 minutes. You can tell it’s done when you shake the pan and the middle of the bars no longer jiggle. You’ll be jiggling….but that’s neither here nor there. What you eat on Thanksgiving doesn’t count.

Here’s a Stacy tip that I read in a magazine years ago….use plastic knives to cut brownie-like bars. It keeps them from clumping up. Why? I have no earthly idea. This post has made me realize that I really just don’t know much, do I? Oh well.

Serve them up warm with coffee. Store in the fridge. They’ll reheat nicely in the microwave. Man, they would be really awesome with some ice cream. I think I have some downstairs……goodbye.