Thursday, October 2, 2014


As we all know, it’s officially pumpkin season (and apple season. If you read my apple pancake post, you know what I’m talking about). That means pumpkin EVERYTHING is in season and you can bet your next pay check that you will be seeing at least one thing related to pumpkins every day until December.

To help you out with your little bet, I’ve written a post for my pumpkies recipe. You’re welcome! (And while you’re here, you might as well try the recipe *hint hint*)

So my mom bought a huge can of pumpkin and asked me to make recipes with it so that she could post them on her blog. The first recipe I made was pumpkin cheesecake (and you can check that out here), and the second was what I like to call “pumpkies.”

Before I go into the recipe, here’s a little background story on the name. I was originally going to call them “pumpkin brownies,” but brownies are called brownies because they’re brown. So then I was going to call them “pumpkin blondies,” but that didn’t seem to stick, either. “Pumpkin bars” is just too generic, so voila! the name “pumpkies” was chosen.

Now on to the recipe.

If you’ve read any of my other baking recipes, you probably know by now that I’m all about mixing the dry and wet ingredients separately. This recipe was no different.

Dry ingredients.
Really, this recipe is one of the simplest desserts I’ve ever made. Dry ingredients, wet ingredients, beat ‘em both together, pour into a pan, bake, cool, and eat! I even whipped up half a batch for a Bible study this past weekend without breaking a sweat.

Wet ingredients
Wet and dry ingredients mixed.
This recipe was a big hit with my mom, brother, and grandparents. They even tried to give me “pumpkie” duty along with pumpkin cheesecake duty for Thanksgiving. We’ll have to see.

P.S. I am not giving out my icing recipe because even if I wanted to, I have no idea what went into it. It was an experiment that luckily turned out tasting pretty good. You can top these pumpkies with your own frosting (I would recommend cream cheese frosting or plain old whipped cream) or eat them plain. Or serve them with rice pudding!

I took a half batch of pumpkies to a Bible study this past weekend and they were a big hit! Another girl brought this delicious rice pudding and we discovered that the pumpkies taste GREAT drenched in the rice pudding. So if you have a rice pudding recipe, you might want to consider making that when you make these. Do it. You will not be sorry.



2 cups all-purpose flour
1 cup brown sugar
½ cup white sugar
½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
½ - 1 tsp pumpkin pie spice
1 stick butter, melted
½ cup non-fat plain Greek yogurt
1 cup pumpkin puree


Preheat oven to 350 degrees.

Mix up all your dry ingredients (first 7 ingredients). Set aside.

In a separate bowl, mix wet ingredients. Once wet ingredients are mixed, add the dry ingredients and stir until everything is incorporated (do not overmix!).

Bake for approximately 20 minutes (check for doneness with a toothpick).

Let cool completely, then frost if desired or eat plain!


What are some of your favorite pumpkin recipes?