CSA member Mary Griffin

¾ cup butter, softened
1 ½ cups sugar
½ cup packed brown sugar
2 eggs
1 tsp. vanilla
2 ½ cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¾ cups chopped pecans
1 can (15 oz) solid pack pumpkin
1 cup semisweet chocolate chips
2 squares (1 oz each) unsweetened chocolate, melted and cooled

In a large mixing bowl, cream butter, eggs and sugars until light and fluffy. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with pumpkin. Fold in the chocolate chips.
Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10 inch fluted tube pan sprinkle ½ cup of pecans; top with pumpkin batter. Sprinkle with remaining pecans. Bake at 325 degrees for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Sprinkle with powdered sugar.

Serves 12