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DESSERTS: BARS:
Pumpkin Chocolate-Chip Squares
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Pumpkin
Chocolate-Chip Squares |
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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 |
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Martha Stewart |
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