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Pumpkin Chocolate Chip Squares Recipe

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This recipe for Pumpkin Chocolate Chip Squares, by , is from Berkley Child & Family Development Center Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Solis Family
Added: Monday, March 2, 2009


1 c. all-purpose flour
1 c. whole wheat flour
1 T. pumpkin pie spice
1/8 tsp. ground cloves
1 tsp. baking soda
3/4 tsp. salt
1 c. (2 sticks) unsalted butter; room temperature
1 1/4 c. sugar
1 large egg
2 tsp. vanilla extract
1 c. canned pumpkin puree
1 package (12 oz.) dark chocolate chips

Preheat oven to 350 degrees. Line bottom and sides of 9x13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flours, pie spice, cloves, 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, 35-40 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.

Adapted from Everyday Food, November 2004.




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