- Homemade Stuffing
- Being able to eat as many Mashed Potatoes as I want.
- Day-drinking wine
I am not a huge sweets person, but one way or another, my hidden sweet tooth comes out to play on Turkey Day. I was thrilled when I got Jaida from Sweet Beginnings, Pumpkin Chocolate Chip Squares. I have really gotten into Pumpkin this year, as did FI. I actually get excited when I see the canned pumpkin on sale at the grocery store...true story.
Thank you, Jaida for an awesome recipe! They were so moist in the middle, almost like a cupcake, but still had that "cookie bar" feel. I've tried a good amount of pumpkin recipes this season (including Pumpkin Pancakes...FAIL), and this by far was one of my favorites! The entire pan was gone in 2 days...there are only 2 of us...what does that tell you!
Pumpkin Chocolate-Chip Squares
- 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 1/4 cups sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 1 package (12 ounces) semisweet chocolate chips
- 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.
- 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.