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Tuesday, October 11, 2016

Pumpkin Chocolate Chip Squares

Pumpkin Chocolate-Chip Squares ~ Gluten-Free

**From Martha Stewart Everyday Food
2 cups all-purpose flour, spooned and leveled (I used Pamela’s Baking & Pancake Mix)
1 T. pumpkin-pie spice
1 tsp. baking soda
¾ tsp. salt
1 cup unsalted butter, room temp
1 ¼ cups sugar (I used 1 cup)
1 large egg
2 tsp. vanilla extract
1 cup canned pumpkin puree
12 oz. semisweet chocolate chips (I used mini chips)
Preheat oven to 350. Line bottom and sides of 9 x 13 inch baking pan with foil
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.
Sheer heaven. These would be good topped with Cool Whip or Ice Cream, perhaps a pumpkin ice cream like Edy’s Slow-Churned Pumpkin or Vanilla would work too.

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