November 3, 2008
A flavorful fall indulgence
Fall is here, and winter seems just around the corner! The temperature is getting colder and visions of sunscreen and short-shorts are fading quickly. Though this time may be sad for some, autumn also brings beautiful scenery and food-filled festivities. Nothing hits the spot quite like the Thanksgiving classic, pumpkin pie, but if you're looking for something a little less caloric (but not by much, folks) with the same pumpkin punch, look no further than these delectable treats. A pumpkin-chocolate chip cookie hybrid, these squares of joy will warm your belly and make you forget that there are still eight more months left of school.
Pumpkin and chocolate chip squares
Prep time is about 25 minutes. Makes about 24 squares.
Pumpkin and chocolate chip squares
Prep time is about 25 minutes. Makes about 24 squares.
Kitchenware:
- 2 mixing bowls
- various measuring cups and spoons
- 1 13-by-9 inch Pan
- 1 large sheet of Aluminum foil
- 1 spoon
- 2 mixing bowls
- various measuring cups and spoons
- 1 13-by-9 inch Pan
- 1 large sheet of Aluminum foil
- 1 spoon
Ingredients:
- 1 tablespoon of cinnamon
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 3/4 teaspoons of salt
- 2 sticks (1 cup) of unsalted butter at room temperature
- 1 large egg
- 1 1/4 granulated sugar
- 2 teaspoons of vanilla extract
- 1 package (12 ounces) of semi-sweet chocolate chips
- 1 cup of canned pumpkin puree
Preparation:
1. Preheat the oven to 350 degrees.
2. Line pan with foil, making sure that it hangs over the edges.
3. In a mixing bowl, combine flour, cinnamon, baking soda and salt. Set aside.
4. In different bowl, use a hand-held or stationary mixer to mix butter and sugar on medium-high until smooth. Then, beat in pumpkin puree. Reduce speed of mixer and combine flour mixture and then fold in chocolate chips.
5. Spread batter in pan.
6. Bake for 35-40 minutes, or until an inserted toothpick comes out almost clean.
7. Remove from oven and cut into squares after allowing time to cool.
8. Enjoy!
- 1 tablespoon of cinnamon
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 3/4 teaspoons of salt
- 2 sticks (1 cup) of unsalted butter at room temperature
- 1 large egg
- 1 1/4 granulated sugar
- 2 teaspoons of vanilla extract
- 1 package (12 ounces) of semi-sweet chocolate chips
- 1 cup of canned pumpkin puree
Preparation:
1. Preheat the oven to 350 degrees.
2. Line pan with foil, making sure that it hangs over the edges.
3. In a mixing bowl, combine flour, cinnamon, baking soda and salt. Set aside.
4. In different bowl, use a hand-held or stationary mixer to mix butter and sugar on medium-high until smooth. Then, beat in pumpkin puree. Reduce speed of mixer and combine flour mixture and then fold in chocolate chips.
5. Spread batter in pan.
6. Bake for 35-40 minutes, or until an inserted toothpick comes out almost clean.
7. Remove from oven and cut into squares after allowing time to cool.
8. Enjoy!
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the pictures are exquisite, btw
perhaps the next one you should write should be a recipe for FRUITBAGELS!!!!