Pumpkin Chocolate Chip Squares
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2
cup(s)
all-purpose flour, spooned and leveled
-
1
tablespoon(s)
pumpkin-pie spice
-
1
teaspoon(s)
baking soda
-
3/4
teaspoon(s)
salt
-
1
cup(s)
(2 sticks)
unsalted butter, at room temperature
-
1 1/4
cup(s)
sugar
-
1
large
egg
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2
teaspoon(s)
vanilla extract
-
1
cup(s)
canned pumpkin puree
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1
package(s)
(12-ounce)
semisweet chocolate chips
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-
-
- Preheat oven to 350 degrees F.
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.
- 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.
- 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.
- Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
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- http://www.delish.com/recipefinder/pumpkin-chocolate-chip-squares-recipe-mslo0911
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