Pumpkin Chocolate Chip Squares

posted by on 10/31/2013 | 166 comments (leave one of your own)

Since I haven’t managed to overdose on all things pumpkin yet, I decided to make Martha’s Pumpkin Chocolate Chip Squares. I ran across this recipe last year and emailed it to myself because that’s how I know I am serious about a recipe. Pinterest is sometimes just a pipe dream, you guys.

The recipe calls for pumpkin puree and it was 50% off at our market this week. It’s a total sign that all things pumpkin are going to be a distant memory in a few weeks and we will have to move on to peppermint or gingerbread.

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Run, don’t walk, and make these squares. Even if you have to pay full price for your pumpkin puree.

PCCS

Pumpkin Chocolate Chip Squares

INGREDIENTS

2 cups all-purpose flour (plus 2 TB if you are high altitude)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar (it called for 1/14 cup, but I decreased it because of our altitude)
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree (plus 1 TB for higher altitude)
1 package (12 ounces) chocolate chips (I used dark chocolate)

I use this guide for baking at high altitude and we live at 7,000 feet elevation.

DIRECTIONS

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. (I know the foil thing is weird, I had never done it before, but it works)

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. Do not be alarmed, Martha said it was cool. 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.

5. The next day, take everyone to school and eat two over the sink with your coffee for breakfast because ZOMG delicious.

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