Pumpkin Season

Ever since it has been acceptable to use the word "fall," i have been obsessed with PUMPKIN. I just want to put it in everything! If you know me, you are so sick of me talking about pumpkin, searching it on foodgawker when we sit beside each other in class, and dragging you to Starbucks to get my PSL (Pumpkin Spice Lattee) fix. So to you, I apologize. And I promise to tone it down. Right after this post that is.

Here are some very satisfying pumpkin pie bars with cream cheese icing. AKA five pounds on my ass.

The deets: 
1 cup flour
1 cup whole wheat flour
3/4 cup sugar
2 teaspoons baking powder
2 teaspoon ground cinnamon

1 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (15-ounce) can pumpkin (JUST pumpkin, no pie shit)
1/2 cup vegetable oil
1/2 cup vegan milk (i used unsweetened soy)
1 teas. lemon juice
1/2 cup mini chocolate chips... or more...

Preheat the oven to 350°F. Grease a 9 x 13 pan.

Mix everything. Screw order/dry and wet separation.

Spread the batter evenly in the pan and bake for 25-30 minutes (probably more cause mine were a lil doughy in the middle) or until toothpick comes out clean. When cooled, frost dat.

Frosting:
1/2 container Tofutti cream cheese (i used real cream cheese, because i am a bad vegan)
1 1/2- 2 cups sifted powdered sugar
splash of vanilla

Cream together the cream cheese, vanilla and the powdered sugar. Mix to taste

Gooey and delicious!