Pumpkin
Chocolate-Chip Squares
From Martha Stewart Food
Yields:
1 9x13 inch pan cut to whatever size squares you prefer (about 24)
Ingredients:
2 C. All-purpose Flour
1 Tbsp. Pumpkin-Pie Spice (1 ½ tsp.
ground cinnamon, ¾ tsp. ground ginger, ½ tsp. ground nutmeg, ½ tsp. ground
allspice, and ½ tsp. ground cloves)
1 tsp. Baking Soda
¾ tsp. Salt
2 Sticks Unsalted Butter, room
temperature
1 ¼ C. Granulated Sugar
1 Egg
2 tsp. Vanilla Extract
1 C. Canned Pumpkin Puree
12 ounces Semisweet Chocolate Chips
Directions:
1.
Preheat oven to
350 degrees. Line bottom and sides of a 9 x 13 inch baking pan with foil,
leaving an overhang on all sides. In a medium bowl, whisk together flour, pie
spice, baking soda, and salt; set aside.
2.
With an electric
mixer with paddle attachment, cream together butter and sugar on medium-high
speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin
puree (mixture may appear curdled). Reduce speed to low, and mix in dry
ingredients until just combined. Fold in chocolate chips. **Note: You do not need to coat the chocolate-chips for this recipe, the batter is so very thick, the chocolate will not sink to the bottom.
3.
Spread batter
evenly in prepared pan. Bake until edges begin to pull away from sides of pan
and a toothpick inserted in the center comes out with just a few moist crumbs
attached, 35-40 minutes. Cool completely in pan.
4.
Lift cake from
pan using foil as an aid. Peel off foil and use a serrated knife to cut into
squares.
