Monday, October 4, 2010

Pumpkin Spice Chocolate Chip Bars

Feels just like two weeks ago, I had the A/C on full blast and loaded up on dedorant/water bottles/ice coffees whenever I dare venture out into the 90+ degree sweltering temps.  Today?  I'm donning my ever so fashionable pink snuggle socks and a hoodie to keep myself warm.  And I admit, I even schlepped the portable heater down from the attic.  I'm a certified cold weather wuss.

Pumpkin Spice Bars

While many adore Fall for it's cooling temps and beautiful foliage, I personally love the Fall for all things pumpkin - beer, hand towels, decorations, cookies - the list goes on and on.  Every year, I stock up on organic canned pumpkin and create more than a reasonable amount of pumpkin flavored baked goods, usually while drinking a pumpkin beer. And wearing pumpkin socks.

If you make anything this week, I'm telling you these bars are SO worth it.  They're light and fluffy while not being too cakey like many pumpkin desserts.  In need of a quick dessert, I found this pumpkin bar recipe on Martha Stewart.  With just the right amount of spice complemented with chocolate, you too can make a pumpkin lover out of just about anyone!  Happy October!

Pumpkin Chocolate Chip Bars
Adapted from Martha Stewart

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 3/4 cup chocolate chips

1. Preheat oven to 350 degrees.  Line a 9x13 baking pan with foil on all sides with overhang. 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 a toothpick inserted in the center comes out with just a few crumbs, about 35 minutes.

4.  Allow cake to cool completely in pan placed on rack. Lift cake from pan, peel off foil and cut into squares


vanillasugarblog said...

hand towels? lol ok. i hate fall because we never really had summer here in the NE. I need more sun and HOT & DRY weather. said...

I agree... last Monday in Santa Barbara we hit 108 at my house and high 90's downtown.. it rarely gets this HOT here! One week later it was 59 degrees on my way to work and I put the heater on in my car...I was freeeeeezing.

This recipe looks so good. I must add it to my growing "to bake" pile. pumpkin & chocolate..scrumptious!


Joanne said...

I'm ALREADY a pumpkin lover so man, these are so totally going on my to-make list! And now I totally want pumpkin socks. They sound awesome.

Jersey Girl Cooks said...

Pumpkin and chocolate are a great combo!

Pam said...

I love anything with pumpkin! These look mouth watering good.

The Blonde Duck said...

Those sound delicious!

MaryBeth said...

I would be all over these like white on rice, i oh so love the combo of chocolate and pumpkin.

Bunny said...

Nothing says fall like apples and pumpkin Sharon ! Oh how I love my pumpkin! These look so good!!

Camilla said...

I am completely obsessed with pumpkin--these are going on my immediate must-make list!

grace said...

i might give you a run for your money when it comes to the ultimate cold weather wuss. :)

La Bella Cooks said...

I'm still waiting for Fall to hit here. These would bring in the season perfectly. I would have had a hard time stopping at one...until I thought of my jeans, lol.

Melissa said...

Good to see you back!

Donna-FFW said...

Wanted you to know I blogged about these today! They were fabulous! Linked up to you:)

Thanks for the recipe!