I'm starting to put a dent in the large stock of frozen pumpkin puree that's taken up all my freezer space.
Here we have a chocolate chip pumpkin sheet:
3/4C vegetable oil
1/2C melted butter
1 1/2tsp vanilla
3 1/2 C pumpkin puree
3 1/4C all purpose flour
1 1/2tsp. baking soda
1 1/2tsp. salt
I dont measure things like spices so just go by preference. I'd say a general of about 1 1/2tsp each;
cinnamon (I added quite about of cinnamon, just 'cause I love it.)
semi sweet chocolate chips
Preheat oven 350*.Mix eggs, oil, butter, sugar, vanilla, and pumpkin. Mix in dry ingredients.
Pour half of the batter into an oiled sheet cake pan and evenly sprinkle with chocolate chips.
Pour the rest into an oiled bundt pan.
Put both cakes in oven and bake about 30 minutes or until they pass the toothpick test.
The bundt will take alittle longer because its thicker, about 40-45 minutes.
Remove bundt from pan
mix together about 1/2C powdered sugar and 2 tbsp. lemon juice. Add more lemon juice until it's pourable and pour evenly over completely cooled bundt.