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
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