Fall is here! These bars are a great way to welcome the season. They made my whole house smell like pumpkin yesterday afternoon. This slightly modified Martha Stewart recipe was very easy and produced a bar that was a cross between pumpkin bread and pumpkin cookies (more on the bread side). The bars were not too rich or sweet, and the mini chocolate chips provided just the right amount of chocolate and added a nice texture. I will definitely be making these every fall.
2 cups all-purpose flour
1 tablespoon cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin
1 cup mini semisweet chocolate chips
oven to 350 degrees. Spray a 9-by-13-inch baking pan with non-stick
cooking spray. In a medium bowl, whisk together flour, cinnamon, baking
soda, and salt; set aside.
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. Reduce
speed to low, and mix in dry ingredients until just combined. Fold in
Spread batter evenly in prepared pan. Bake bars for 30-35 minutes or until edges begin to pull away from sides of pan.
Cool bars completely in pan. Cut into squares and serve.
Yields 24 bars