If you've ever tried Martha Stewart's recipes you probably know how frustrating they can be. They can either turn out amazing or a total flop. This is one of those amazing ones. Now i'm sharing this recipe early in the season because you might want to make it several times :) I first made these last year and ever since they've been my very favorite pumpkin anything! They're very moist and I love chocolate and pumpkin together. What's with the squashes being perfect with chocolate? The chocolate chip zucchini bread is delicious also! I'm going to try making these next time in a mini muffin pan since they don't have very clean lines when you cut them, unless maybe you wait until they're completely cool (if you can), even at that they probably wont be that clean unless you freeze them until firm. Please don't judge them by the photo as they don't do these much justice.
Pumpkin Chocolate Chip Bars
2 c. all-purpose flour
1 TBLS. pumpkin-pie spice (if you don't have it, sub. 1 1/2 t. cinnamon, 3/4 t. ginger, 1/2 t. nutmeg and 1/2 t. allspice and cloves; all ground)
1 t. baking soda
3/4 t. salt
1 c. (2 sticks) unsalted butter, room temperate
1 1/4 c. sugar
1 large egg
2 t. vanilla extract
1 c. canned pumpkin puree
1 (12 oz.) package semisweet chocolate chips
Preheat oven to 350 deg F. Line bottom and sides of a 9x13 in. 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 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 comes out with just a few moist crumbs attached, 35-40 minutes. Cool completely in pan. Lift out of pan using foil and cut with serrated knife into 24 squares.