Pumpkin-Chocolate-Chip Squares

731 Ratings
  • 5 210
  • 4 263
  • 3 175
  • 2 61
  • 1 22

Your kids may not like pumpkin pie, but these moist pumpkin bars studded with chocolate chips are simply irresistible.

Everyday Food, November 2004

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Recipe Summary

prep:
30 mins
total:
2 hrs 30 mins
Yield:
Makes 24
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Ingredients

Directions

  • 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.

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  • 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.

Cook's Notes

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).

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Reviews (49)

731 Ratings
  • 5 210
  • 4 263
  • 3 175
  • 2 61
  • 1 22
Martha Stewart Member
10/20/2019
These are irresistible! Moist, pumpkin chocolaty clouds! I did not use the full 12 oz bag of chocolate chips. I am actually getting to make more as we speak. Thank you for a great recipe. Delicious!
Martha Stewart Member
10/17/2017
This is my go to recipe for potlucks and parties. It always comes out amazing and it's so delicious. No tweaks, I follow the recipe exactly (save using salted butter) and I've made it using store bought pumpkin pie spice and using the attached recipe to make my own. Both good. Highly recommend.
Martha Stewart Member
09/19/2017
Although I balked at the amount of butter that went into these, I obeyed the recipe. No regrets. We used fresh pumpkin puree instead of canned and the consistency was just right.
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Martha Stewart Member
03/19/2017
Not bad. It is oily, as another person commented, perhaps less butter would help. After slicing them and putting them in containers I thought they were undercooked because they were so greasy but this is not the case, just really buttery. I added white chocolate chips instead out of preference. Over all they have a nice texture, but they're a little on the bland side. I imagine this recipe pairs really well with a cinnamon cream cheese frosting, something to give it more oomph as the [filtered]es are mild at best. These are also not bars, I hesitate to call them squares, they're definitely more cake like in consistency.
Martha Stewart Member
12/12/2014
This was super easy to make and oh so moist! I couldn't stop eating them and my friends loved them, too. I used milk and dark chocolate morsels. I am making this again today to take to a Christmas party I am attending. I highly recommend making it. Yum!
Martha Stewart Member
11/26/2014
Yum! This is a delicious and easy recipe. The recipe makes more than is necessary for the pan size recommended (9x13). I used another small pan in addition to the 9x13 pan recommended, and they came out perfect! I am not a huge pumpkin fan but found these had just enough pumpkin flavor to be tasty but not so much that it was overwhelming.When buying canned pumpkin, buy the smallest can available. I bought a large (29 oz) can and I had more than 3/4 of the can left.
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Martha Stewart Member
10/27/2014
I find the recipe to have far too many chocolate chips, they melt and become too gooey. I believe a reduction in the butter is also a good idea. The bars are extremely moist, more like a cake but greasy. Putting them in gift bags is nearly impossible as they smear all over the insides of the bags. Also, using a jelly roll pan is a better idea, the thicker they are the more gooey they seem. I have made them half a dozen times, always the same outcome. They are delicious though.
Martha Stewart Member
10/17/2014
This is a great recipe! Every time I make it, people go crazy for it. It is my go to pumpkin recipe.
Martha Stewart Member
09/22/2014
I've made this recipe at least 20 times -- probably more. My son (16) and his friends LOVE them, and it seems every time I bring them to work or to some event there is someone who tells me he/she doesn't usually like pumpkin but loves these bars. Be sure to use fresh spices -- I go with the measurements for using the array of spices (rather than pre-mixed pumpkin pie spice). A true winner.
Martha Stewart Member
02/09/2014
Easy to make tastes so-so
Martha Stewart Member
11/25/2013
Absolutely amazing!! I adore these and will definitely make again!!
Martha Stewart Member
10/29/2012
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.
Martha Stewart Member
09/29/2012
What size can of pumpkin is used? I'm finding a few recipes incomplete like this. Also, please, Martha: Please respond to your commenters!
Martha Stewart Member
09/24/2012
These are so delicious! I was impressed at how fluffy the mixture was and how evenly it baked. Great to bring in fall!
Martha Stewart Member
08/24/2012
These are unbelievably delicious! Very easy to make too. They were gobbled up very quickly and everybody loved them!
Martha Stewart Member
11/19/2011
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!
Martha Stewart Member
11/04/2011
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.
Martha Stewart Member
11/01/2011
This is a family favorite! I've made these bars many times and they always get gobbled up.
Martha Stewart Member
09/08/2011
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!
Martha Stewart Member
11/08/2010
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.
Martha Stewart Member
03/05/2010
This recipe needs more sugar. I usually like less sugar in recipes. I would give this a 2 out of 5.
Martha Stewart Member
10/23/2009
has anyone tried freezing these and eating at a later date? i was wondering if they were just a as most.
Martha Stewart Member
12/01/2008
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 :)
Martha Stewart Member
11/18/2008
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!!
Martha Stewart Member
11/09/2008
My family really enjoyed these, and they were super easy to make! Also good with milk chocolate chips.
Martha Stewart Member
11/04/2008
I love these they are so easy to make. I add extra ginger
Martha Stewart Member
11/04/2008
I love these they are so easy to make. I add extra ginger
Martha Stewart Member
10/21/2008
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!
Martha Stewart Member
10/19/2008
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.
Martha Stewart Member
10/13/2008
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!
Martha Stewart Member
10/13/2008
The batter is delicious too!! I use milk chocolate morsels. I make this every fall -- it's a keeper!
Martha Stewart Member
10/13/2008
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!
Martha Stewart Member
10/07/2008
Is there a substitute for the 2 sticks of butter? Yowser!
Martha Stewart Member
10/07/2008
Is there a substitute for the 2 sticks of butter? Yowser!
Martha Stewart Member
10/07/2008
Is there a substitute for the 2 sticks of butter? Yowser!
Martha Stewart Member
10/05/2008
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.
Martha Stewart Member
10/03/2008
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!
Martha Stewart Member
10/03/2008
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.
Martha Stewart Member
10/03/2008
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.
Martha Stewart Member
09/28/2008
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!
Martha Stewart Member
09/24/2008
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!
Martha Stewart Member
09/11/2008
Try making these with half whole wheat pastry flour for a healthier treat. I also like to make as muffins or mini-muffins.
Martha Stewart Member
04/17/2008
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.
Martha Stewart Member
01/31/2008
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!
Martha Stewart Member
12/23/2007
this is one of my favorite recipes, especially around the holidays. i also like to add about 1.5 cups of chopped walnuts.
Martha Stewart Member
11/28/2007
I made these for thanksgiving and they went so fast, I didn't even get one!!!!!!!!!
Martha Stewart Member
11/21/2007
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.
Martha Stewart Member
11/15/2007
Made these last year and they were devoured in minutes. These are definitely part of my holiday baking from now on.
Martha Stewart Member
11/03/2007
I love this recipe -- I bring it to every family function. The kids devour it!
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