Pumpkin Chocolate Chip Squares Recipe
By Tracey
Pumpkin Chocolate Chip Squares
from Martha Stewart
{Note: If you don’t have pumpkin pie spice you can substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice, and 1/2 teaspoon cloves.}
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon pumpkin-pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/4 cups sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 12 oz (about 2 cups) chocolate chips (I used a combo of milk chocolate and bittersweet)
Directions:
Preheat oven to 350 F. Line a 13×9 baking pan with aluminum foil, leaving an overhang on opposing sides so you can lift the bars out after they bake. Spray the aluminum foil with nonstick cooking spray.
Whisk the flour, pumpkin pie spice, baking soda and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined. Add the pumpkin puree and beat to combine (don’t be worried if the batter looks curdled, it’ll come together in the next step). With the mixer on low, add the dry ingredients in two additions, beating just until combined. Fold in the chocolate chips with a rubber spatula.
Transfer the batter to the prepared pan and spread into an even layer. Bake for 35-40 minutes, or until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and let the bars cool completely.
Use the aluminum foil to lift the bars out of the pan and cut them into squares.
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