Here is a fun recipe to make for a wonderful fall dessert. The chopped cranberries blend with the white chocolate chips to add a great flavor to satisfy your taste buds!
4 eggs
1-2/3 c. sugar
1 c. vegetable oil
2 cups mashed cooked pumpkin or 1 can of pumpkin puree
1 c. whole wheat flour
1 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 tsp. salt
1 c. fresh cranberries, chopped
1 c. white chocolate chips
In a medium bowl, mix the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Mix dry ingredients into pumpkin mixture until thoroughly combined. Fold in cranberries and white chocolate chips. Lightly spray with oil a 10×15 jelly roll pan. Spread batter evenly on to pan. Bake at 350 degrees for 25-30 minutes. Cool. Drizzle with confectioner’s sugar glaze or frost with cream cheese frosting. Cut into about 3 dozen squares.
