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Pumpkin-Chocolate-Chip Squares

In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking. If you can't find pumpkin-pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves (all ground).

  • prep: 30 mins
    total time: 2 hours 30 mins
  • yield: Makes 24

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Ingredients

  • 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

Directions

  1. Step 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.

  2. Step 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). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

  3. Step 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. Step 4

    Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Source
Martha Stewart Living Special Issues, 2006

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Reviews (40)

  • 9 Feb, 2014

    Easy to make tastes so-so

  • 25 Nov, 2013

    Absolutely amazing!! I adore these and will definitely make again!!

  • 29 Oct, 2012

    Amazing squares and easy recipe! I love pumpkin flavor anything and these aren't overpowering on the pumpkin...some people who ate them didn't realize that was the flavor. Perfect for non-believers :) For the reviewer below (Andree Sanborn), the recipe states using 1 cup of pumpkin puree.

  • 29 Sep, 2012

    What size can of pumpkin is used? I'm finding a few recipes incomplete like this. Also, please, Martha: Please respond to your commenters!

  • 24 Sep, 2012

    These are so delicious! I was impressed at how fluffy the mixture was and how evenly it baked. Great to bring in fall!

  • 24 Aug, 2012

    These are unbelievably delicious! Very easy to make too. They were gobbled up very quickly and everybody loved them!

  • 19 Nov, 2011

    I've made these a number of times; I first saw it in Everyday Food as well. I can't stop eating them and neither can anyone else! It's a great twist and substitute on pumpkin pie, and with canned pumpkin, you can make it anytime of year. I'll probably make them for the office luncheon again this year. I hope I can save some for the rest of the attendees!

  • 4 Nov, 2011

    We've been making these yummy bars since they were first published in EF a few years ago. We prefer white chocolate chips in place of the chocolate. So easy and tasty along with hot soup on a cool, windy fall day.

  • 1 Nov, 2011

    This is a family favorite! I've made these bars many times and they always get gobbled up.

  • 8 Sep, 2011

    I followed the directions except I forgot to put the pumpkin in until the flour had been added. This was delicious...it will become a family favorite...5 stars for sure!

  • 8 Nov, 2010

    This recipe needs to be put in a 10X15 in jelly roll pan if you want BARS. It was way too much dough in a 9X13 unless you want it thick like a cake.

  • 5 Mar, 2010

    This recipe needs more sugar. I usually like less sugar in recipes. I would give this a 2 out of 5.

  • 23 Oct, 2009

    has anyone tried freezing these and eating at a later date? i was wondering if they were just a as most.

  • 1 Dec, 2008

    I love this recipe and I always make them for my holiday goodie bags that I give to family and friends. Everyone loves them! I make sure to use the freshest pumpkin pie spice for great flavor. One time I made the mistake of using pumpkin pie filling in the recipe, but my fiancee likes that gooey, fudge-like version even better! It doesn't hold up well in goodie bags, but It's really good over ice cream :)

  • 18 Nov, 2008

    Took them to work and everyone loved them. I put a dollop of whip cream on each square which worked out well. Had to pass out the recipe to a few people. Excellent!!

  • 9 Nov, 2008

    My family really enjoyed these, and they were super easy to make! Also good with milk chocolate chips.

  • 4 Nov, 2008

    I love these they are so easy to make. I add extra ginger

  • 4 Nov, 2008

    I love these they are so easy to make. I add extra ginger

  • 21 Oct, 2008

    I make this every year. My Teen Daughter loves this recipe. I made this for school and it didn't last. The cake is so moist that it is hard to cut with a knife, but well worth it. One of my favorites!

  • 19 Oct, 2008

    I agree with some of the other comments that there are too many chocolate chips in this recipe. They turned out almost too moist as well. I think I'll try it again with less chips and less butter. The great combination and delicioius flavor is worth tweaking the ingredients for a better outcome.

  • 13 Oct, 2008

    Mine had a great blondie-type of consistency- dense and moist, not cakey at all. However, I thought there were way too many chocolate chips, we could hardly taste the pumpkin over the chocolate. I'm going to try again with white chocolate chips, and cut it by half.
    Thanks for everyone else's suggestions, especially about adding wheat flour or applesauce!

  • 13 Oct, 2008

    The batter is delicious too!! I use milk chocolate morsels. I make this every fall -- it's a keeper!

  • 13 Oct, 2008

    I cut this recipe in half and put it in a 8x8 pan. Still came out fantastic! The pumpkin and chocolate flavor is perfectly balanced. This one's a keeper!

  • 7 Oct, 2008

    Is there a substitute for the 2 sticks of butter? Yowser!

  • 7 Oct, 2008

    Is there a substitute for the 2 sticks of butter? Yowser!

  • 7 Oct, 2008

    Is there a substitute for the 2 sticks of butter? Yowser!

  • 5 Oct, 2008

    we made these for a halloween party we hosted and thanksgiving...everybody devoured them. they were AMAZING...we couldn't stop eating them. great recipe. very moist and delicious. only con is that i couldn't find pumpkin pie spice so we used apple pie spice, but they turned out fantastic none the less.

  • 3 Oct, 2008

    Took njcp's advice... I cut out half a stick of butter and a quarter cup of sugar and added a half cup of apple suace. Success! A little less fat and a little less sugar, but still really moist and delicious. I will keep this 'fall' recipe!

  • 3 Oct, 2008

    I don't know - I could only taste chocolate chips in mine. No pumpkin, spice or anything else. I won't be making this again.

  • 3 Oct, 2008

    Be careful is you are using the spices from the note. The recipe calls for 1 Tablespoon (3 teaspoons) of pumpkin pie spice, but the alternate spices in the note add up to 3 3/4 teaspoons. That's a lot more than 1 Tablespoon. I think there's a missprint, and the nutmeg, allspice and cloves should each be 1/4 teaspoons.

  • 28 Sep, 2008

    Not sure what happened. I think they were too greasy with so much butter. I'll try using 1 1/3 sticks next time. They have great potential!

  • 24 Sep, 2008

    These are great! They are more cakey than I thought but they are very moist and have a great chocolate and pumpkin flavor. I received a lot of compliments!

  • 11 Sep, 2008

    Try making these with half whole wheat pastry flour for a healthier treat. I also like to make as muffins or mini-muffins.

  • 17 Apr, 2008

    These were delicious. I was thinking they would have more of a "blondie" consistency, but they are very cakey. My husband took them to work and he said everyone RAVED about them.

  • 31 Jan, 2008

    I love pumpkin, and this is a fun way to have it any time of year. A great alternative to pumpkin pie, my kids love helping to make it and they help eat it too. Yum!

  • 23 Dec, 2007

    this is one of my favorite recipes, especially around the holidays. i also like to add about 1.5 cups of chopped walnuts.

  • 28 Nov, 2007

    I made these for thanksgiving and they went so fast, I didn't even get one!!!!!!!!!

  • 21 Nov, 2007

    As a newlywed learning how to bake from scratch, this recipe was my first shot at baking and it turned out fantastic! This will probably end up as a staple in our household.

  • 15 Nov, 2007

    Made these last year and they were devoured in minutes. These are definitely part of my holiday baking from now on.

  • 3 Nov, 2007

    I love this recipe -- I bring it to every family function. The kids devour it!