Pumpkin Chocolate Chip Squares

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These Pumpkin Chocolate Chip Squares are an easy-to-make fall treat. They’ll be gobbled up lickety split.

Pumpkin- Chocolate Chip Squares - RecipeGirl

Fall is my favorite time of year. I really love the chill that creeps into the air come September and gets gradually more BRRRR and biting as we approach Thanksgiving. I’m like a little kid again when I see teaser snowflakes, hinting at what’s to come in just a matter of a month or so. Fall foods are- undoubtedly- the best foods of the year. Cranberry, maple, pecan, pumpkin and butternut squash have made several welcome appearances in my house lately. It feels comforting to eat them, and I cherish their special time. Before you know it, pumpkin will be out of style… out of season, so we must savor every bite.

Pumpkin- Chocolate Chip Squares 2

These Pumpkin Chocolate Chip Squares are a treat to make and share. The recipe doles out a big pan of goodies. If you’re not into sharing, slices freeze beautifully in little ziplocs (which I love to have around for instant snacking… or for tucking into lunchboxes).

Pumpkin- Chocolate Chip Squares - RecipeGirl.com

The result is a tender cake dotted with mini chocolate chips. The combination is lovely, and it’s the perfect, casual dessert for… fall. Because you don’t really need a reason to bake something like this, do you? Of course not. Just celebrate fall, silly! 🙂

Pumpkin Chocolate Chip Squares

Yield: 24 bars

Prep Time: 20 minutes

Cook Time: 35 minutes

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, room temperature
  • 1 1/4 cups granulated white sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup canned pure (unsweetened) pumpkin purée
  • One 12-ounce package mini chocolate chips
Directions:
  1. Preheat oven to 350°F. Line bottom and sides of a 9x13-inch baking pan with foil, leaving an overhang on all sides.
  2. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
  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.
  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.
  5. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
Tips:
  • If you can't find pumpkin pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves.
  • Make sure the cake has cooled completely before cutting. Sometimes it's easier to get nice, clean cuts if it is chilled in the refrigerator for a while first.
SOURCE: RecipeGirl.com (adapted barely from Martha Stewart)
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Lori Lange of Recipe Girl

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Comments

  • Sheena wrote:

    Best pumpkin and chocolate combo ever. I just recently started to like pumpkin and this recipe is what really got me loooving pumpkin. I start making this recipe from September 1st until December 1st…. (seriously) ?? ? These are absolutely delicious. Even if you think you don’t like pumpkin spice, you will when you try these. So easy to make and just a delight with a cup of hot coffee and a cool night after a big bowl of beef stew… (Yummy)..

  • Theresa Koenigsknecht wrote:

    Any recommendations for adjusting this for high altitude above 8,000 feet?

  • Susan wrote:

    These are delicious… I have also made these with a combination of wheat and oat flours and coconut oil in place of the butter…. Yum Yum. This is definitely a staple in our house!

  • Nicole wrote:

    Has anyone tried this recipe with less sugar? I just realized that I only put 1/4 cup sugar into the recipe rather than 1 and 1/4 cup… AHHH! They’ve already been in the oven for half the time so there’s no way to save it. I guess if they don’t turn out well then I will make them all over again.

    • Lori Lange wrote:

      uh oh… how did they turn out?

  • Susan wrote:

    I agree! These look yummy! I am going to make these with my granddaughter but I think we’ll do them in muffin pans! I’ll let you know how they turn out! Thanks for sharing this!

  • MJ wrote:

    What is the reason for using unsalted butter?  Does it make it taste better or is it in order to be health conscious?   Thanks!

    • Lori Lange wrote:

      You can use either!

  • Kris Catlin wrote:

    Was wondering if you spray the foil with baking spray or not?

    • Lori Lange wrote:

      You certainly can… to be safe.

  • Laura B wrote:

    What size can?

    • Lori Lange wrote:

      It does not matter what size can you have since you only need 1 cup of the puree. So a small can is fine if you’re not in need of it for anything else.

  • Sarah G wrote:

    is there a way to make these without an egg?

    • Lori Lange wrote:

      there is something called EnerG Egg Replacer. Are you familiar w/ that?

  • Kathy wrote:

    I made these for Thanksgiving and my kids just loved them!! Definitely a keeper!! Thanks for sharing this recipe!

  • Shelly (Cookies and Cups) wrote:

    These bars look so yummy!

  • Louise Bloom wrote:

    Looks yummy and healthy too! I might try to make this since there are so many pumpkins after Halloween. Great recipe!