2 cups all-purpose flour
1 Tbsp. pumpkin-pie spice
1 tsp. baking soda
3/4 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 tsp. vanilla extract
1 cup canned pumpkin puree
1 package (12 oz.) semisweet chocolate chips
Preheat oven to 350 degrees.
Line bottom and sides of a 9x13 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, 35-40 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.
Note: These were awesome and received lots of great compliments. However, I think the chocolate chips overshadowed the pumpkin flavor. I might go with 3/4 of a bag (12 oz.) of chocolate chips next time around. I also found the following comment on Martha's website:
I cut out half a stick of butter and a quarter cup of sugar and added a half cup of apple sauce. Success! A little less fat and a little less sugar, but still really moist and delicious.
I may try this substitution next time.
Recipe discovered at Martha Stewart Food.