After re-reading my pumpkin bread post from earlier this week I realized that I lied to the Internet. I promised you a full week of pumpkin posts - when in reality, I post a mere three times per week. People often ask me how I make time for blogging, my job, a social life and silly, unimportant things like sleep.
The answer is, I try to stick to a schedule. Try is the operative word here, because rarely does a day go by when I cross off each item on my to-do list. When I set expectations that are too high, I typically fail. When I set the bar too high and plan to cook or bake elaborate recipes on weeknights (after I've gone to the gym and fed myself dinner) I typically wind up frenzied. And I think it goes without saying that doing something you love shouldn't leave you stressed out and frantic.
I originally posted this recipe for these gooey pumpkin chocolate chip squares last October but they're good enough to demand double real estate here. If you like chocolate ad you like pumpkin, then head to the nearest grocery store to buy the ingredients for these dense, moist pumpkin chocolate chip treats.
After all, October only comes around once a year, right?
Pumpkin Chocolate Chip Squares
2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted 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 chips
1. 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.
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 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. These will be thick and gooey, so let cool before cutting.