Pumpkin Chocolate Chip Squares

I had an exhausting day of shopping yesterday and ended up getting home late, stressed and ready to tell everyone that if grazing was good enough for the horses it was good enough for them. I hate being rushed, and i hate running late, and I really wanted to make a good meal since we had been having alot of Desperation Casserole lately.
I made the Chicken, Onion, and Potato Gratin and it was superb. Had I not been in such a hurry I would have made it to serve the next day so that the gratin could soak up the cream but it was delicious as is. I had planned on black olive bread but got no time to do it. Needing a dessert I chose Pumpkin Chocolate Chip Squares from yesterday’s Dessert List.
I was not disappointed. I did make some changes but nothing major and they were a very tender, flavorful bar cookie. Again, had I had the time I would have drizzled the tops with white chocolate and sprinkled with chopped nuts for a nicer presentation than what I had. One thing I did not like was that my white chocolate chips melted into the bar a bit too much. I baked these right along with the gratin at 375F and it was a perfect way to get the most out of my oven. This is a quick, delicious dessert or snack. Thanks Barbara!

Pumpkin Chocolate Chip Squares

2 cups flour
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp freshly ground nutmeg
1 t. baking soda
¾ t. salt
1 cup unsalted butter, room temp.
1¼ cups sugar
1 egg
2 t. vanilla
1 tsp maple flavor
1 cup canned pumpkin
1 pkg. white chocolate chips

Preheat oven to 350 degrees F.
Grease a glass or metal 13 x 9 pan.
In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on med. 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 toothpick comes out with just a few crumbs attached, 35 to 40 minutes.
Cool completely in pan.