Pumpkin- Chocolate Chip Squares

Pumpkin- Chocolate Chip Squares is a hor d'oeuvre that serves 24. One serving contains 226 calories, 2g of protein, and 11g of fat. For 35 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It is brought to you by Recipe Girl. 3040 people have made this recipe and would make it again. If you have salt, vanillan extract, egg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 55 minutes. Overall, this recipe earns a rather bad spoonacular score of 19%. Similar recipes include Almost Healthy Pumpkin Chocolate Chip Squares, Mint Chocolate Chip Cake Squares, and Chocolate Chip Date Nut Squares..

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 teaspoon baking soda

1 12-ounce package mini chocolate chips

1 large egg

2 cups Gold Medal® All-Purpose Flour

1 1/4 cups granulated white sugar

1 Tablespoon pumpkin pie spice

1 cup canned pure (unsweetened) pumpkin purée

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

2 teaspoons vanilla extract

Equipment:

baking pan

aluminum foil

oven

whisk

bowl

hand mixer

frying pan

toothpicks

serrated knife

Cooking instruction summary:

1. Preheat oven to 350°F. Line bottom and sides of a 9x13-inch baking pan with foil, leaving an overhang on all sides.2. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.3. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin purée (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.4. 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.5. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

 

Step by step:


1. Preheat oven to 350°F. Line bottom and sides of a 9x13-inch baking pan with foil, leaving an overhang on all sides.

2. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

3. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin purée (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

4. Spread batter evenly in prepared pan.

5. 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.

6. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.


Nutrition Information:

 

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