Chocolate chip pumpkin cake

Make your own roasted pumpkin or squash, it is so worth it! I used 3 honeynut squashes, cut in half, rubbed in oil and roasted at 400 for 25 minutes. From that there were 3 cups of squash created.

I found this recipe in a magazine while at the library so I snapped a photo of it. It’s so good, I think I’m going to make this instead of the heavier pumpkin bread, from now on. Also, I used Bob’s Red Mill pastry flour and I’m sure that makes a nice difference. I used a Reynolds 8x8 disposable foil pan.  This is a good idea if you make this to bring somewhere to share. Also you don’t have to worry about the cake sticking (it’s the nonstick foil).

Enjoy with plenty of coffee to wash it down.