Chocolate and other food groups

Currant Pumpkin Bars 2 c. flour 2 c. sugar 1/2 c. currants or raisins 2 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. salt 1/2 tsp. cloves 1 c. oil 16 oz. can pumpkin 4 eggs Frosting 2 c. powdered sugar 1/3 c. butter or margarine, softened 3 oz. cream cheese, softened 1 Tb. milk 1 tsp. vanilla 1/2 tsp. grated orange peel Heat oven to 350. Grease 15x10x1 baking pan. In large bowl, combine all bar ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased pan. Bake at 350 for 25 to 30 minutes or until done. Cool completely. In small bowl, combine all frosting ingredients; beat until smooth. Spread over cooled bars. Store in refrigerator. Makes about 48 bars. For high altitude, decrease baking soda to 1/2 tsp. Bake at 375 for 30 to 35 minutes.

Pecan Pumpkin Bread Made for Christmas this year. Really good. 2 1/2 c. flour 1 c. whole wheat flour 3 c. sugar 2 tsp. baking soda 1 1/2 tsp. salt 2 tsp. cinnamon 1 tsp. nutmeg 1 c. oil 2/3 c. water 4 eggs 16 oz. can (2 c.) pumpkin 1 c. chopped pecans Preheat oven to 350. Grease bottom only of 2 9x5 loaf pans or 3 8x4 loaf pans. In large bowl, combine all flour, sugar, baking soda, salt, cinnamon and nutmeg; mix well. In medium bowl, combine oil, water, eggs, and pumpkin; blend well. Add to flour mixture; beat 1 minute at medium speed. Fold in pecans. Pour batter into greased pans. Bake at 350 for 60 to 70 minutes or until done. Cool 10 minutes; remove from pans. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator. 

I'm not sure if these are as popular in the rest of the country, but in Utah, they are a regular fall favorite, as well as one of Sarah's very favorite cookies. They puff up when cooked and are more like a little cake than cookies. Pumpkin Chocolate Chip Cookies 1/2 c. butter 1 c. brown sugar 1 egg 1 c. pumpkin 1 tsp. vanilla 2 c. flour 1 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. soda 1/2 tsp. nutmeg 1 c. chocolate chips In large mixer bowl, combine butter and brown sugar. Add egg, pumpkin, and vanilla. Beat well. In separate bowl, whisk together flour, baking powder, cinnamon, soda, and nutmeg. Add dry ingredients slowly and beat well. Stir in chocolate chips. Drop dough by spoonfuls onto lightly greased cookie sheets and bake at 375 for 8 to 10 minutes. Makes about 36-40 cookies.