You know it’s that time of year again the moment Starbucks has their infamous, “Pumpkin Spice Latte’s”, and my personal favorite…. Pumpkin Cream Cheese Muffins {recipes for those soon!!} While it may still be hot in SoCal, that doesn’t stop me from decorating for Halloween, and scouring the internet for amazing pumpkin recipes.
And in case you were wondering, Trader Joes has organic pumpkin fully stocked! {I was so excited, I may or may not have purchased a case of it}. I came across this pumpkin recipe on Pinterest, had to make it, and of course I had to share with you guys!
Do you have any favorite Fall recipes?
Pumpkin Chocolate Chip Bars
Recipe from Martha Stewart
What you will need:
2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree (not pumpkin pie filling)
1 package (12 ounces) semisweet chocolate chips
Get Baking.
1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan {I used a glass baking dish} and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.
2. Cream butter and sugar until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat 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 bars for 35-40 minutes or 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.
4. Cool bars completely in pan.
Enjoy! And remember, sharing is caring.
