This one is another awesome fall dessert. I think I made it three times this fall. The last time it turned out far gooier than the other times, but Ben baked it that time, so maybe he didn't keep it in for quite long enough. It was still delicious though, and had kind of the consistency of warm yet raw cookie dough. I gobbled it up, but was kind of regretful because we took it to a party and no one else wanted it. To be fair, that may have also been because of the presence of this incredible-looking Reeses-gluten-filled competitor. Ah well, more for me.
I first found this deliciousness on Pinterest, then traced it back to Vegan Mother Hubbard. I'm always a little surprised when I find something awesome on vegan sites, as I tend to associate my diet this days more with paleo than vegan, because you know.... grain bad, meat good. But I've found some of my favorites on vegetarian and vegan sites, and should probably remember to look there more often.
You can find this entire recipe here. While it looks absolutely incredible, I have not yet tried the accompanying recipe for Pumpkin Spice Buttercream.... so no, my Pumpkin Chocolate Chip Bars did not have the gorgeous presentation of the ones pictured above, with the amazing perfect dollops of cream and swirls of chocolate. But man, were they yummy. So, with all credit given to Vegan Mother Hubbard, here's my reproduction of the recipe for my family's cookbook: