Another pumpkin recipe? Yes. Because it is Fall and it's COLD and pumpkin is oh-so-seasonal. Plus, this recipe is fantastic! Thanks to Lisa for the link :)
I knew that I would have to make a trip to the grocery store before making the pumpkin chocolate chip squares as I was missing (1) unsalted butter because let's face it, the unsalted kind doesn't taste good straight-up, (2) pumpkin pie spice and (3) chocolate chips. So I managed, through a massive effort, to drag my butt off of the couch and head to Wal-Mart after I ate a delicious dinner of cold pizza from Tuesday night. It really was delicious, I love cold pizza.
Anyway, I got to Wal-Mart and immediately grabbed the pumpkin pie spice, chocolate chips, and an extra can of pumpkin just in case what I had left over from the muffins wasn't enough (it was). I then went to wait in what had suddenly become extremely long lines for the "20 Items or Less" lanes.
After getting to the register, I looked at my 3 items and realized that I had forgotten the butter. I was paralyzed for a moment and couldn't decide whether I should just buy the stuff I had and use salted butter (gasp!) or just go to another store and get the butter because well, it's kind of embarrassing to get all the way to the front of the line and then have to jump out. Indecision indecision indecison indecision "Um, can I please leave these with you for a minute? And come back to your line? I forgot something." The cashier was terribly confused but he said "Okay" and I ran to the dairy section. Of course when I came back the line was a lot longer but I waited patiently and read the butter package. Which was semi-educational, actually. I learned that 1 tablespoon of butter has 100 calories. Holy sh*t.
At last I left Wal-Mart and came home. I started the prep part of the recipe, which includes lining a pan with foil. I got all the way up to the vanilla and realized that I didn't actually have any. I searched my cupboards anyway just to make sure, but the only thing I found was peppermint extract. Which would NOT have been an appropriate substitute. I was so ticked at myself. Why didn't I do an inventory BEFORE I went to the store? And then write a list? Ha. I don't need lists. Oh wait...
Ryan went out and got the vanilla for me. He's the best. I guess he figured it was the least he could do since he'll be eating probably 9/10ths of these squares tonight and tomorrow :)
PUMPKIN CHOCOLATE-CHIP SQUARES
From Martha Stewart by way of Lisa
2 C all-purpose flour (spooned and leveled)
1 T pumpkin pie spice
1 t baking soda
3/4 t salt
1 C (2 sticks!) unsalted butter, room temperature
1 1/4 C sugar
1 large egg
2 t vanilla extract *
1 C canned pumpkin puree
1 12 oz package semisweet chocolate chips
1. Preheat oven to 350. Line bottom and sides of a 9x13 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 puree (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, 35-40 mins. 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.
* 2 teaspoons vanilla is too much for me in this recipe. Next time I'm going to cut it way down or maybe even not use any. However, if you like vanilla, you'll want the whole amount.
** If you have it, use heavy-duty aluminum foil. It's a lot wider and basically indestructible.
*** This recipe isn't kidding about the electric mixer. You will NEED it.