Pumpkin Chocolate Chip Squares

I've always been a planner. I like to cram a lot into each and every day and when things go as planned, I'm a happy woman. Having a baby has obviously thrown such predictability out the window. Now, if I can just squeeze in a shower, it's a good day.

So, imagine my delight when yesterday, everything went as planned. Nico took two naps, on time. I showered. We even ran some errands in the morning before nap #2. All of a sudden, it was 3pm and I had a free hour to spare. So what did I do? I made Pumpkin Chocolate Chip Squares!

When I made this recipe last week for a Thanksgiving potluck at work, they were a big hit. They were just as popular last night when my mom, brother, sister-in-law to be, and niece came over for dinner. Daniel made us a Brazilian feast (shrimp cooked in a pumpkin!) and then we had some berry crumble with vanilla ice cream, and these squares, for dessert.

They're perfect for this time of year and a nice alternative to pumpkin pie or some of the more traditional fall-flavored treats. I tinkered with the recipe a little and used just a cup of sugar (instead of 1 1/4 cups) and only half a bag of semi-sweet chocolate chips. The squares still tasted perfectly sweet to me.

If you're searching for an easy Thanksgiving dessert, give them a try. I might just make them again myself in a few days.

Pumpkin Chocolate Chip Squares
From Everyday Food
Makes 24
2 cups all-purpose flour (spooned and leveled)
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 sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-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, cream 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.
3. 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.
4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Site Meter


greenlady said...

yum i always love your posts! made your previous tofu and broccolli post for dinner last night and it was delicious. Might give these a go today.

Anonymous said...

Thanks Lia for this recipe...I love pumpkin and chocolate. And isn't Everyday Food a great resource?

Lia said...

Greenlady: I'm glad you tried the tofu and broccoli. I know the picture wasn't too appetizing (I actually changed it to a better one!), but it's such an easy, healthy dish.

April: Yes, Everyday Food is the best!

Anonymous said...

Oops. I just put these in the oven, but I used a whole can of pumpkin puree instead of a cup! I added another cup of flour in an effort to make up for my mistake, but I'm not sure that will do the trick. I'll let you know how they turn out.


Related Posts Plugin for WordPress, Blogger...