If you like pumpkin and chocolate chips then you will definitely like these. Make sure to have a glass of milk with them because they’re really sweet! My grandma and grandpa are coming over tomorrow night to leave for Nebraska with my Mom on Thursday morning. I get to watch the dogs all weekend.I am going to bring these over for dessert since we are having super over at my Mom’s place tomorrow. I think I may even try and tempt them to bring some on their 7 hour drive there. I wish I could go with, but I’m trying to save up my vacation hours. 🙂 Lincoln, is a nice town and I haven’t seen my aunt and cousin for awhile.
For some reason, I was thinking these would be more bar like instead of like a cake. Oh well, it’s still good. Another Martha Stewart recipe.
2 cups all-purpose flour (spooned and leveled)
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
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.