Best Pumpkin Chocolate Chip Squares Recipes

PUMPKIN-CHOCOLATE-CHIP SQUARES

Steps:

• 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.
• 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.

PUMPKIN CHOCOLATE-CHIP SQUARES

Steps:

• Preheat oven to 350.
• Line a 9x13 baking pan with foil.
• Whisk together flour, pie spice, baking soda and salt.
• In another bowl, cream butter and sugar until smooth.
• To butter/sugar, beat in egg and and vanilla.
• Beat in pumpkin puree- batter may appear curdled at this point.
• mix in dry ingredients until combined.
• Fold in chocolate chips.
• Spread evenly in pan and bake at 350 for 35-40 minutes.
• Edges should come away from the side, and inserted toothpick should come out clean.
• Cool in pan, then cut into 24 squares for serving.

PUMPKIN CHOCOLATE-CHIP SQUARES

Steps:

• 1. Preheat oven to 350°. 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. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin purée (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips. 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. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares. Note: 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).