A Practical Guide To Healthy Living
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Pumpkin Chocolate Chip Squares

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I know I said that my favorite Halloween treats are pre-fab bits of artificial everything, but I have some favorite fall desserts that are more wholesome.  And since I’ve been sharing lots of savory meal ideas, I thought I’d mix it up and share with you a super-easy fall dessert – loved by kids and grownups alike. 

If you want to give this more nutritional value, you can substitute whole wheat pastry flour for all or half of the all-purpose flour called for in the recipe.  The WW pastry flour has a higher starch and lower gluten content than regular WW flour, so it offers less structure for your product, but will give you a more tender result.  Because it’s pastry flour, it’s finer and its somewhat nuttier taste is much less noticeable than regular whole wheat flour (read: less grit).  I have made these with all WW pastry flour, and people have raved about them . . . shhhhh, they didn’t realize they were enjoying some added protein and fiber!

Pumpkin Chocolate Chip Squares

2 c. All-purpose flour
1 T. plus 1 t. Pumpkin pie spice
1 t. Baking soda
3/4 t. Salt
1 c. (2 sticks) Unsalted butter, softened
1 1/4 c. Sugar
1 Large egg
2 t. Vanilla
1 can Pumpkin puree (NOT pie filling – there should be no sugar added)
1 package (12 oz.) Semi-sweet chocolate chips

 

Preheat the oven to 350.  Spray a 9×13-inch pan with cooking spray.  In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda and salt and set aside.  With an electric mixer, cream together the butter and sugar until smooth and fluffy; beat in the egg and vanilla until combined.  Beat in the pumpkin puree.  Reduce speed to low and mix in the dry ingredients until just combined.  Fold in the chocolate chips. 

Spread the batter evenly in the prepared pan.  Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached, about 35-40 minutes.  Cool completely in the pan, cut into squares, and serve!

Adapted from Martha Stewart Living Magazine

© 2009, Sarah. All rights reserved.

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  • Semi-Sweet Sarah

    Hey Sues, thanks for reading! I have tweaked Martha’s original recipe here to include more pumpkin – dunno if you noticed. I thought the original recipe didn’t include enough!

    Jill – I think you might be right re fresh pumpkin puree – but maybe someone else will comment. The canned version is not as liquidy – you can get it at any supermarket/whole foods/etc. and it’s great mixed into yogurt (add a little pumpkin pie spice and some sweetener of your choice, top w/chopped nuts), added to your a.m. oatmeal – the sky’s the limit! Good vits and a bit o’ fiber.

  • http://www.wearenotmartha.com Sues

    I started making these a couple years ago and people lovet hem!! Martha’s is most definitely the best recipe!

  • Jill Feldman

    I LOVE pumpkin desserts, and I happen to have a pumpkin (that has not been carved or painted for Halloween). Do you think it would work with actual pureed pumpkin? I’m not really sure what the canned stuff (not the pie filling) looks like. I’m wondering if the real stuff would be too watery.

  • Semi-Sweet Sarah

    Hi Kelly – you know, these are not overtly pumkin-y . . . even though there’s a lot of pumpkin in there. Not as subtle as zucchini bread, but not as in-your-face as pumpkin pie, either. If you try them, let me know what you think!

  • http://www.pink-apron.com Kelly

    I’m not usually a fan of pumpkin desserts, but the addition of pumpkin makes these more up my alley.