Now that it is officially autumn, and the appearance of “all things pumpkin” is everywhere, I thought this was a good way to kick off the season for my husband who loves pumpkin desserts. This was adapted by a recipe from “Two Peas & Their Pod” which is a wonderful blog. I think the next time I might cut down the amount of butter in the next batch and see if that works, or cut the recipe in half and bake in an 8 x 8 tin.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 Tbs Pumpkin Pie Spice (recipe Below)
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cups granulated sugar
- 1/4 cup Brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 can canned pumpkin puree ( I used Trader Joe’s Organic)
- 3/4 package (12 ounces) semi-sweet chocolate chips
Pumpkin Pie Spice:
- 3 Tablespoons Ground Cinnamon
- 2 teaspoons Roasted Ground Ginger
- 2 teaspoons Nutmeg
- 1-1/2 teaspoon Ground Allspice
- 1-1/2 teaspoon Ground Cloves
Mix together and keep in a jar.
1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.
2. With a stand or electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat 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 bars for 35-40 minutes or 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.
4. Cool bars completely in pan. Cut into squares and serve.