Oh, Martha, once again you’ve created something wonderful here. I like my pumpkin chocolate chip bread, but I L-O-V-E these bars. I used to think pumpkin pie spice was cheating, kind of like using a cake mix instead of making the real thing. For me, making a cake from scratch isn’t that much more work and neither is pulling out all the spices needed. But, just like Betty Crocker and Duncan Hines have their place in the kitchen (and my pantry) pumpkin pie spice definitely does too. It’s the perfect ratio and blend of cinnamon, allspice, nutmeg, ginger, mace and cloves.
Anybody out there actually have mace in your spice collection? Just bake, a double batch if you’re up to it, and spoil your neighbors like crazy. They’ll love you for it, I promise.
Pumpkin Chocolate Chip Bars
adapted from Everyday Food
Martha’s recipe calls for using semi-sweet chocolate chips. I happened to have Nestle Semi-Sweet Chocolate Chunks in the pantry so I decided to use those.
- 2 cups all-purpose flour
- 1 tablespoon pumpkin-pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) 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 chunks
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. Spray foil with cooking spray.
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 in dry ingredients until just combined. Fold in chocolate chunks or 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.