Pumpkin Chocolate Chip Bars

This recipe has been in my book since 2004. I got it from a woman I was babysitting for whose son was allergic to eggs. While babysitting she asked me to make treats for his soccer game that night. As I was paging through books and eyeing what they had in the cupboard, this one checked out. Pumpkin ... check. Flour .... check. Sugar ... check. It is an insanely easy recipe and the result is awesome!! I immediately copied it down and when I got home jotted it in my "cooking, cooking, baking, baking" book, I suggest you do the same.

Pumpkin Chocolate Chip Bars
- 2 cups sugar
-1 cup earth balance
-1 (15 1/2 ounce) pumpkin
-2 tsp. vanilla
-4 cups flour
-2 tsp baking soda
-2 tsp ground cinnamon
-12 ounces vegan or carob chips

Preheat oven to 375.
Cream the sugar, e.b., pumpkin and vanilla. Mix until light and well combined.
Mix the flour, baking soda, and ground cinnamon. Stir the flour mix into the creamed mixture. Mix until well combined. Stir in the chocolate chips.
Now, you can make cookies or bars. This is the time to decide. It you want to go for the cookies (it yields A LOT) drop by teaspoon onto ungreased baking sheet. Bake for about 12-15 minutes. Cool on rack. If you're going to opt for the bars - pour batter (which is going to be pretty stiff) into 9 x 13 baking dish. Bake for about 25 minutes.
Enjoy!