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Pumpkin-Chocolate-Chip Squares

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

Source: Everyday Food, November 2004
Total Time Prep Yield

Ingredients

Directions

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

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How would you rate this recipe?
730
  • catpetersgibso
    17 OCT, 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.
    Reply
  • misscabbage
    19 SEP, 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.
    Reply
  • pinupghoul
    19 MAR, 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.
    Reply
  • IAMHammi
    12 DEC, 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!
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  • jenl27
    26 NOV, 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.
    Reply
  • juliehan
    27 OCT, 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.
    Reply
  • Bobena
    17 OCT, 2014
    This is a great recipe! Every time I make it, people go crazy for it. It is my go to pumpkin recipe.
    Reply
  • infinitymoremonkeys
    22 SEP, 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.
    Reply
  • MS12137482
    9 FEB, 2014
    Easy to make tastes so-so
    Reply
  • Morgawna
    25 NOV, 2013
    Absolutely amazing!! I adore these and will definitely make again!!
    Reply

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