One of my favorite fall treats are pumpkin chocolate chip cookies. When I saw this recipe for pumpkin chocolate chip squares, I knew I’d be giving it a try!
I’ll admit, these sound so great that I almost second-guessed myself with the brownie buttons I made yesterday for my sister’s visit today. But, I figure it wouldn’t hurt to have two desserts on hand, right? Especially with a couple of extra kids and some sweets-loving adults!
Pumpkin Chocolate Chip Squares
2 cups spelt or whole wheat flour
1 tsp each: cinnamon, baking soda
3/4 tsp salt
1/2 tsp each: ground nutmeg, ground cloves, ground ginger
1 cup unsalted butter, at room temperature
1-1/4 cups granulated sugar
1 large egg
2 tsp pure vanilla extract
1 cup canned pure pumpkin
1 12-oz bag semi-sweet chocolate chips
~ In medium bowl, whisk together flour, cinnamon, baking soda, salt, nutmeg, cloves and ginger.
~ In large bowl using electric mixer on medium-high, cream butter and sugar until smooth. Beat in egg and vanilla, then pumpkin. Reduce speed to low. Stir in chocolate chips.
~ Spread batter evenly into buttered and floured 9-inch by 13-inch baking ban. Bake in preheated 350F oven until toothpick inserted in centre comes out with just a few moist crumbs and edges begin to pull away from pan, about 35 to 40 minutes. Cool completely in pan before cutting. Makes 24 squares.