Happy Monday! Why am I smiley on a Monday? It’s The Secret Recipe Club reveal day for Group C. And, my assignment this month was a match made in heaven. You know how “they” say things happen in threes? How about these commonalities? (1) Our favorite kitchen gadgets are our assortment of scoops. (2) We have an obsession with reality TV. And, (3) We love road trip vacations. Reading through Gloria’s blog, Gingersnap Girl, made me want to be her neighbor.
I am all about her recent Caramel Apple Jam post, especially since I bookmarked her Caramel Apple Cupcakes when we were first notified of our assignment. But her Creamy Lemon Almond Tart looks irresistible, too. Her Quinoa Tabouli Salad is calling my name, though, because I have been quinoa obsessed for years.
For the reveal though, I stuck with what I have been currently running with…pumpkin. I had pumpkin puree left over from the Williams-Sonoma Pumpkin Crème Brûlée I made in mason jars (but never posted),
so I gravitated to Gloria’s Pumpkin Chocolate Chip Squares. Pumpkin is the quintessential mascot of Fall. I know you’ve seen all the posts and magazine stories that highlight its splendor. But, did you also know that, as an orange veggie, pumpkins are rich with beta carotene and have the potential to be metabolized with vitamin A? That means pumpkins have potential to prevent the development of cancer block the growth of cancerous cells. Sweet, right?
Of course, they were a hit at work. Pumpkin Chocolate Chip Squares = Super Happy Teachers.
Thanks for another fun month!
Pumpkin Chocolate Chip Squares
A Martha Stewart Recipe seen on Ginger Snap Girl
2 cups all-purpose flour
1 Tbsp. pumpkin pie spice*
1 tsp. baking soda
¾ tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
1 ¼ cups sugar
1 large egg
2 tsp. vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips (I used bittersweet)
Preheat oven to 350°F. 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.
In the meantime, melt chocolate in a double boiler. Stir frequently until smooth. Spread on the top of the pumpkin bars in one even layer. Refrigerate for at least 30 minutes to harden.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
Other pumpkin posts you might like:
- Pumpkin Cupcakes with Spiced Cream Cheese & White Chocolate Ganache
- Spiced Pumpkin Fudge
- Melt-in-Your-Mouth Pumpkin Cookies
- Pumpkin Pie Pancakes
- Pumpkin Whoopie Pies & Pumpkin Plus Bars (2 recipes)
- Roasted Pumpkin Pasta Sauce
- Mini Pumpkin Spice Bundt Cakes with Orange Blossom Glaze
- Pumpkin Roll with Cream Cheese Filling
{ 17 comments… read them below or add one }
Yummy! These look fantastic. I love pumpkin and chocolate chip.
Pumpkin chocolate chip squares would make me a happy teacher as well! They look heavenly! And so does your pumpkin creme brulee! Wow! So cool that you were paired up with a kindred spirit =o)
I am loving all these pumpkin recipes! I so want to make more with pumpkin. These look fantastic!
Oh yum! I love pumpkin in the fall. Plus, you just can’t go wrong with chocolate!
Pumpkin and chocolate chips are the perfect combo! This looks fantastic!
I need these now!
I tried a Martha Stewart recipe for these but swapped in white chocolate. Mine were so crumbly BUT I was having a cursed baking day because nothing turned out.
Yours looks fantastic and I love the icing. Love me some pumpkin!
Chocolate and pumpkin are always a match made in heaven. Speaking of heaven , these look and sound heavenly!!
I love your photos! They are so appealing. What did you use on top–is that ganache? That really makes them pretty! I got Gloria’s blog about a year ago and she must be the kind of person that is easy to get along with because I had the same reaction as you, feeling like we had so much in common!
Great pick for the SRC and like I said, your photos are fabulous!
Sounds so yummy! Can’t wait to try, really enjoying making pumpkin recipes at the moment. There’s so much you can make with them.
those look so good. but where is the frosting portion of the recipe? was a cup of chocolate chips supposed to go on the top after taking from the oven to melt and form the frosting? in the mean time trying to figure out if i have pumpkin back at the house to bake these up tonight ….
Gloria has such a great blog, love her! Pumpkin is full on right, what a timely recipe. Pumpkin and chocolate is a fall girls dream come true.
Thanks everyone!
The chocolate on the top is melted Ghirardelli bittersweet chocolate chips. I have gone back to added the missing step. Sorry for the oops!
See you next month!
–Can’t wait to make these DElish bars. Mmmmmmmmmmmm
Oh, these bars look amazing…especially with the glossy chocolate topping!!! I’m not surprised the teachers made these disappear!
You two sound like a match made in blog-heaven!
Yummy! I’ve made something similar but never with frosting, I bet that’s really good