I really need to get going if I want to get in all my pumpkin recipes before Thanksgiving. This recipe for Pumpkin-Chocolate-Chip Squares is probably one of my all-time favorite recipes, pumpkin or not. I made it last year and pretty much everyone who had it was obsessed with it. My sister pestered me for the recipe for a whole year (I finally gave it to her when pumpkin season started again. I don’t believe in eating pumpkin foods between the months of January and September. And December’s stretching it a bit) and everyone she’s made it for has loved it and demanded the recipe as well. A couple people have even e-mailed me this recipe because they know I’m obsessed with all things pumpkin and Martha Stewart.
So yes, it’s one of the best pumpkin recipes you’ll ever find. Oh, and it’s super super easy and I generally have all the ingredients involved in my apartment at all times.
Here’s what you need to make Pumpkin-Chocolate-Chip Squares:
- 2 cups all-purpose flour
- 1 T pumpkin pie spice
- 1 t baking soda
- 3/4 t salt
- 1 C (2 sticks) unsalted butter
- 1 1/4 C sugar
- 1 large egg
- 2 t vanilla extract (I always use more)
- 1 C canned pumpkin puree
- 1 package semisweet chocolate chips (I usually use less just because I don’t like the chocolate overpowering the pumpkiny-ness.)
Whisk the flour, pumpkin pie spice, baking soda, and salt in a mixing bowl.
In a different bowl, cream the butter and sugar on medium-high until smooth. And FYI, when I first started making this recipe, I didn’t have a mixer and did it all by hand and it wasn’t too tough at all. Obviously having a mixer makes things incredibly simple, but it’s definitely possible without (But, Christmas is coming. Put it on your list!). Beat in the egg and vanilla until they’re combined and then beat in the pumpkin puree. And like the recipe says, it does look a little curdle-y and weird, but it’s totally fine.
Now mix the dry ingredients in on low until they’re all combined.
Then stir in the chocolate chips. You should use a 9×13 pan (or somewhere around that) and line it with foil. This makes taking the squares out of the pan sooo much easier. Trust me. Pour the batter evenly into the pan and put it in the oven at 350 for 35-40 minutes.
It should be a little bit brown on top, but make sure it’s cooked all the way through.
Now let it cool and then carefully pull the foil out of the pan and cut into squares.
I’m being completely honest when I say these are absolutely amazing. Every time I’ve made them, they’ve come out perfectly moist and people go absolutely crazy for them.
So hurry up and make them before pumpkin season is over. I know. I’m dreading it too. But lucky for us, it comes every year.
[Sues] |
Whoa, this is the PERFECT thing to make for my coworker’s baby shower – seasonal and satisfying to the chocoholics! Thanks for posting this!
YES! Looks great!
-DTW
[www.everydaycookin.blogspot.com]
these are so, so good!
That looks delish! It was good to meet you guys tonight at the blogger panel. I had come across your blog before but I will bookmark it and read regularly. I <3 Martha, so I look forward to reading what you two create together!
yummmmmmm.
I agree pumpkin is for fall only! So eat it up now! The bars look awesome!
Not gonna lie; “them look tasty!”
I made these last night… yum! i brought one to work today to have after lunch, but I was kind of kicking myself for not bringing two
Oh good lord these sound good. Btw…I found you guys through Angillo and LOVE all of your great recipes and ideas. Keep it up!
Hey Girls, so great to meet you the other night! As soon as my little man and I get over our latest bout of the stomach flu I plan on devouring these immediately!
xoxo
ym
Whoa, I’d love this cookie!
ok I think I’m in love with this blog..lol
great job ladies.
PJD
These sound delicious! I went to a potluck this evening, where someone had made pumpkin biscuits, and those were quite tasty, too. Pumpkin is great, because it adds moisture without a lot of fat.
My sis made these on Sat and Sun! They were dlish. She added walnuts to Sunday’s batch and it was double the pleasure. By the time you read this, the pix will be up on my blog. Thanks for putting this delicious recipe in the bloglight!
Just made these now, so I will be glad to come back and let you know how they are (they’re still baking)! Can’t wait to try them!
Made your recipe last night as the recipe was so close to the cookie recipe I made last year.
I’m not a huge lover of pumpkin but I fast became one after making the cookie recipe. Yummmmy and so is this recipe. Thank you for posting it.
I subbed some applesauce (1/2 cup) for the butter your recipe called for and used 1/2 cup of oil for the rest of the quanity of butter, turned out perfect and saves a little on the fat in the recipe.
I’ve went on a craze with pumpkin and cranberry recipes this year, found an excellent recipe for pumpkin/ginger scones, more pumpkin yum
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I was moving and decided to make these for the road trip but I didn’t have any chocolate chips so I used chocolate M&Ms instead the kids loved them. I plan on making them again for Halloween and Thanksgiving but next time I’ll actually try the original version with chocolate chips.
These were insanely incredible. Wow. Definitely will make again!!!
You made these the month before we met. I think it’s about time you make them again.