Best 3 Pumpkin Chocolate Chip Squares Recipes
Indulge in the delectable harmony of pumpkin and chocolate with our tantalizing Pumpkin Chocolate Chip Squares recipe. This irresistible treat combines the comforting flavors of pumpkin puree, warm spices, and rich chocolate chips, creating a moist and flavorful dessert that will delight your taste buds. In addition to the classic Pumpkin Chocolate Chip Squares, we also offer variations to cater to different dietary preferences and tastes. Discover the gluten-free Pumpkin Chocolate Chip Squares, made with almond flour and coconut flour for a healthier alternative. For those seeking a vegan delight, the Vegan Pumpkin Chocolate Chip Squares are crafted with plant-based ingredients, ensuring every bite is guilt-free and delicious. Elevate your baking experience with our Pumpkin Chocolate Chip Muffins, perfect for a quick and portable breakfast or snack. Each muffin bursts with pumpkin and chocolate goodness, providing a delightful start to your day.
Here are our top 3 tried and tested recipes!
PUMPKIN-CHOCOLATE-CHIP SQUARES
Your kids may not like pumpkin pie, but these moist pumpkin bars studded with chocolate chips are simply irresistible.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h30m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. 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.
- Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
PUMPKIN CHOCOLATE-CHIP SQUARES
These are delicious, moist cake squares that are simple to make. I made them 3-4 times this holiday season and received many compliments. My husband prefered them without the chocolate chips. Adapted from Martha's new Everyday Food magazine.
Provided by MSMD310
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Line a 9x13 baking pan with foil.
- Whisk together flour, pie spice, baking soda and salt.
- In another bowl, cream butter and sugar until smooth.
- To butter/sugar, beat in egg and and vanilla.
- Beat in pumpkin puree- batter may appear curdled at this point.
- mix in dry ingredients until combined.
- Fold in chocolate chips.
- Spread evenly in pan and bake at 350 for 35-40 minutes.
- Edges should come away from the side, and inserted toothpick should come out clean.
- Cool in pan, then cut into 24 squares for serving.
PUMPKIN CHOCOLATE-CHIP SQUARES
Steps:
- 1. Preheat oven to 350°. 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. 2. 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. 3. 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. 4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares. Note: If you can't find pumpkin-pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves (all ground).
Tips:
- Use fresh pumpkin purée: Fresh pumpkin purée gives the squares a richer flavor and texture. You can make your own purée by roasting a pumpkin and then blending the flesh until smooth, or you can use canned pumpkin purée.
- Don't overmix the batter: Overmixing the batter will make the squares tough. Mix just until the ingredients are combined.
- Bake the squares until they are just set: Overbaking the squares will make them dry. Bake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the squares cool completely before cutting them: This will help them hold their shape.
- Store the squares in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These pumpkin chocolate chip squares are a delicious and easy-to-make fall treat. They are perfect for parties, potlucks, or just a simple snack. With their moist texture, rich flavor, and chocolatey goodness, these squares are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these pumpkin chocolate chip squares a try. You won't be disappointed!
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