Pumpkin Chocolate Chip Squares, Take Two

After a pumpkin smoothie experiment failed miserably the other day, I put some leftover pumpkin puree to better use. I made Pumpkin Chocolate Chip Squares, a recipe from Everyday Food that I mentioned here a few years ago. Back then, I managed to sneak in baking sessions during naptime, something I don't think I'll figure out again for a while. This time, I made them at night, an hour before Nico went to bed. He hadn't even eaten dinner yet, so it really wasn't the best timing. Daniel convinced him to have a few bites of chicken and some sweet potatoes before he housed one, fresh from the oven.

I used less sugar again and bittersweet chocolate chips instead of semisweet. I didn't realize we were out of eggs until I needed one. I searched online for substitutions and one site suggested mashed banana. I was skeptical, but it worked surprisingly well and made them even better. 

Pumpkin Chocolate Chip Squares
Adapted 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 cup sugar
1/2 large banana, mashed
2 teaspoons vanilla extract
1 cup canned pumpkin puree
3/4 package (about 9 ounces) bittersweet 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 banana 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.

See this post and many other treats on Sweet as Sugar Cookies


adriana casey said...

I love anything that combines pumpkin and chocolate chips! I make a similar cookie all the time, and it's perfect for my dairy and soy free diet, because you really don't need the butter. I like the banana substitute for eggs- going to try that next!

Lisa said...

These sound like delicious little bars. Chocolate always makes everything better. I have a linky party on my blog every week called "Sweets for a Saturday" and I'd like to invite you to stop by tomorrow and link this up.

Lia said...

Adriana, I'm curious about your cookies.

Lisa, I'll stop by tomorrow and link this post up. Thanks!

Jen said...

I've never heard of substituting banana for eggs in baking but I must try it. Somehow it makes perfect sense!
These look delicious and somewhat healthy too. I love anything with pumpkin!

Stacy said...

I have made these for the past few Thanksgivings since you shared the recipe the first time! THey are a huge hit and freeze really well too. I will defo. try them with the banana now! Thanks!

Lia said...

Jen, I hadn't heard of it before either, but was pleasantly surprised by the results.

Stacy, I'm so glad you and your family enjoy the pumpkin squares so much. Hopefully they'll be a big hit with the banana, too.

Lisa said...

Thanks so much for linking up to Sweets for a Saturday. I hope you'll be able to join me again.


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