These Pumpkin Chocolate Chip Squares are an easy-to-make fall treat. They’ll be gobbled up lickety split.
Fall is my favorite time of year. I really love the chill that creeps into the air come September and gets gradually more BRRRR and biting as we approach Thanksgiving. I’m like a little kid again when I see teaser snowflakes, hinting at what’s to come in just a matter of a month or so. Fall foods are- undoubtedly- the best foods of the year. Cranberry, maple, pecan, pumpkin and butternut squash have made several welcome appearances in my house lately. It feels comforting to eat them, and I cherish their special time. Before you know it, pumpkin will be out of style… out of season, so we must savor every bite.
These Pumpkin Chocolate Chip Squares are a treat to make and share. The recipe doles out a big pan of goodies. If you’re not into sharing, slices freeze beautifully in little ziplocs (which I love to have around for instant snacking… or for tucking into lunchboxes).
The result is a tender cake dotted with mini chocolate chips. The combination is lovely, and it’s the perfect, casual dessert for… fall. Because you don’t really need a reason to bake something like this, do you? Of course not. Just celebrate fall, silly! 🙂
Pumpkin Chocolate Chip Squares
Ingredients
- 2 cups all purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1¼ cups granulated white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup canned pure pumpkin purée (unsweetened)
- One 12 ounce package mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line bottom and sides of a 9x13 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 purée (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.
- Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
Notes
- If you can't find pumpkin pie spice, substitute 1½ teaspoons cinnamon, ¾ teaspoon ginger, ½ teaspoon nutmeg, and ½ teaspoon each allspice and cloves.
- Make sure the cake has cooled completely before cutting. Sometimes it's easier to get nice, clean cuts if it is chilled in the refrigerator for a while first.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t see why pumpkin ever has to go out of style. That’s what cans are for. This cake looks yummy!
These look amazing- pumpkin is so perfect this time of year. I like the idea of having them as a lunch time treat.
These bars look so moist and chock a block full of chocolate, just the way I like it!
You’ve explained exactly what I so love about fall in this post; just lovely and a delicious looking recipe to go with it!
These look incredibly close to a square I used to buy from a cafe before it closed up… Is there a version without pumpkin?
These do look great! Love that chocolate pumpkin combo 🙂
Lori this is incredible! I love that you used mini chips and they’re so abundant! I mean, more chocolate in every bite is the best way to go, right! 🙂 Pinned!
Yum!! I love pumpkin and chocolate together. Pinning for later 🙂
Yes, I am not ready for fall to be done even though mother nature is trying to go in that direction. I am still needing more pumpkin recipes. This one looks like a definite winner.
I can never pass up anything with pumpkin and chocolate. Love all fall flavors!