It's October which means Halloween! On my recent trip to America, I bought a can of pumpkin puree and assorted Halloween goodies. Yes I know you can buy this in London but it's quite expensive here. Anyway, I was quite excited to bake with it as I've never used it before and I remember seeing this recipe on our recent Secret Recipe Club reveal which I'm also a member of. It was on So Tasty, So Yummy's blog who in turn got it from Loving Life.
What can I say? Everyone loved it! It was delicious and moist, almost like a carrot cake with the spices but with a different texture. My kitchen smelled amazing when I baked this! I have to make this again even if I have to buy expensive pumpkin puree. Or perhaps they'll go on sale after Halloween? :)
The other great thing about this recipe is that I can enter it to multiple blog challenges this month. You know how much I love my blog challenges so here goes....
We Should cocoa was created by Choclette and Chocolate Teapot and this month is being guest hosted by Nat from Hungry Hinny. The special ingredient this month is pumpkin.
The One Ingredient Challenge is hosted by Nazima from Franglaiskitchen and Laura from How to Cook Good Food. The theme this month is pumpkin and squash.
As pumpkin is a seasonal ingredient, I'm also entering this to Simple and in Season created by Ren from Fabulicious Food and is being guest hosted this month by Franglaiskitchen.
As I mentioned earlier, this pumpkin puree came all the way from America and it's also a common American ingredient especially at this time of the year for Halloween and Thanksgiving. I'm therefore entering it to United Bakes of America hosted by Gem from Cupcake Crazy Gem.
Calendar Cakes hosted by Rachel from Dolly Bakes (this month's host) and Laura from Laura Loves Cakes have chosen Halloween as their theme for October. This would be the perfect Halloween treat.
I bookmarked this recipe as soon as I saw it on reveal day as I knew I wanted to make it one day. I'm so pleased I didn't wait too long to try it out. I'm therefore entering this to Bookmarked recipes hosted by Jacqueline from Tinned Tomatoes.
My well travelled slightly squashed can of pumpkin puree 
gorgeous colour! 
ready to go in the oven 
fresh from the oven Recipe adapted from So Tasty, So Yummy (I reduced the sugar amount and chocolate chips and it turned out beautifully)
250g plain flour
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon bicarbonate of soda
3/4 teaspoon salt
225g butter
225g sugar
1 eff
2 teaspoon vanilla extract
1 cup canned pumpkin puree
300g chocolate chips
- Preheat oven to 180C.
- In a medium bowl, combine flour, baking soda, cinnamon, allspice, ginger, nutmeg and salt. Set aside.
- Cream the butter and sugar in an electric mixer until pale and fluffy.
- Add the egg and vanilla and beat until combined.
- Add pumpkin puree.
- The mixture will appear curdled - don't worry!
- Reduce speed to low and add in dry ingredients.
- Finally, stir in chocolate chips.
- Spread batter evenly in a baking tray.
- Bake for about 35-40 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool completely before slicing into squares.
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