Thanksgiving is over and I apologize if you came here looking for a light, post-holiday recipe. This is not it. This is, however, a recipe for any bits of leftover pumpkin you have lying around. By “lying around” I really mean properly refrigerated leftover pumpkin. By “bits” I mean at least 1 cup of pureed pumpkin – canned is fine.
I love Thanksgiving. No holiday better encompasses what enjoying food means than Thanksgiving: gathering together with friends and loved ones, eating lovingly prepared/purchased food together, and giving thanks for it all. I love it.
My immediate family gets together with my dad’s side of the family either in Iowa or Indiana. We spend at least two full days together, eating too much, laughing a lot, and listening to my dad and his brother (my uncle) be alternately grumpy/crass/hilarious/nostalgic. The food is tasty, the company is nice, and it is generally just a fun, relaxing time.
Unless you have the flu. Which I had. This year. I won’t go into details (and I’m doing much better), but nothing ruins a holiday built around food and friends/family than wanting to do nothing but sleep.
So that was my holiday – hopefully yours was better. And, again, if you have any leftover pureed pumpkin and didn’t get enough dessert last week, mix up these delicious, slightly spicy, sweet and chocolate-y bars. I first had them when my cousin (hi Emily!) made them for her house-warming party a few weeks ago. I then made them for a party I had a couple of weeks ago and they will fill your kitchen and abode with the best smell. If you make them, you will be happy you did.
pumpkin-chocolate-chip-squares from Martha Stewart
makes about 24 bars
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 1/2 t. cinnamon
3/4 t. ginger
1/2 t. nutmeg
1/2 t. allspice
1/2 t. cloves (you could substitute the above spices for 1 tablespoon of pumpkin pie spice, which I do not have)
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips
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 bowl, whisk together flour, spices, 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.