It’s September and my life is all pumpkin, all the time. I would probably straight up eat the Great Pumpkin if it dared to come to my house.
It began with the annual announcement that Starbuck’s was bringing back their Pumpkin Spice lattes. That’s usually the first rumbling of pumpkin mania: internet food people reported waiting 20+ minutes for their coffee as squash crazies flooded into the stores. (Starbucks.)
In college, we used to call my friend Claire the DPBG — the Double Pumpkin Bar Girl — for getting seconds every time the bars were available in the dining hall. But secretly… I was one too. Sorry for making fun of you, Claire.
The last time I made pumpkin bars was probably more than three years ago, holy shit. Three years just might be my recipe cycle — I might be due to make Banh Pate Chaud sometime soon, then. And I think it takes some maturity to know when to ask for help; so I consulted with the Amateur Gourmet’s archives, which always have pretty decent renditions. Adam Roberts’ recipe is here! All I did was add golden raisins, craisins, and sunflower seeds to the cake. And I subbed in a trickle of honey for the confectioner’s sugar in the frosting. Also walnuts.