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Most definitely
decadent...
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2 cups |
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all-purpose
flour |
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1 Tbs |
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pumpkin pie
spice |
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1 tsp |
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baking soda |
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¾ tsp |
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salt |
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1 cup |
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(2 sticks)
unsalted butter, room temperature |
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1¼ cups |
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granulated
sugar |
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1 large |
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egg |
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2 tsp |
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vanilla
extract |
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1 cup |
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canned pure
pumpkin purée |
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1 package |
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(12 ounces)
semi-sweet chocolate chips |
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1 |
Preheat oven to
350°F. Line bottom and sides of a 9x13-inch baking pan
with foil, leaving an overhang on all sides. |
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2 |
In a medium bowl,
whisk together flour, pie spice, baking soda, and salt;
set aside. |
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3 |
With an electric
mixer, cream butter and sugar on medium-high speed until
smooth; beat in egg and vanilla until combined. Beat in
pumpkin purée (mixture may appear curdled). Reduce speed
to low, and mix in dry ingredients until just combined.
Fold in chocolate chips. |
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4 |
Spread batter evenly
in prepared pan. Bake until edges begin to pull away
from sides of pan and a toothpick inserted in center
comes out with just a few moist crumbs attached, 35 to
40 minutes. Cool completely in pan. |
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5 |
Lift cake from pan
(using foil as an aid). Peel off foil, and use a
serrated knife to cut into 24 squares. |
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Servings: 24 |
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Cooking Tips |
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*If you can't find pumpkin
pie spice, substitute 1 1/2 tsp. cinnamon, 3/4 tsp. ginger, 1/2
tsp. nutmeg, and 1/2 tsp. each allspice and cloves. |
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**Make sure the cake has
cooled completely before cutting. |
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Recipe Source |
| Martha
Stewart |
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