Wow. That’s all I will say.
Deciding to do a Thanksgiving countdown gives me permission to try new Thanksgiving and Autumn inspired recipes. And, as always happens when you try new recipes, not all of them work. Sometimes they are just so-so. Not so blog worthy. Yesterday for dinner I tried four recipes. Two didn’t make the cut. Today I tried this one. It is a winner! I took them out of the oven (did they ever smell delicious), cut the entire 9 x 13 in half, and took one half to my son who had his opening night of the high school musical and had not eaten since breakfast. I took him a sandwich too, but I knew he could slam at least half a pan. That boy eats so much! And he is a total stick. Where is the justice, I ask?
Well, enough of that. Here is this delectable recipe.
Pumpkin Chocolate Chip Bars
1 cup butter, softened
1 1/4 c. sugar
1 egg
2 tsp. vanilla
1 c. pumpkin puree
2 c. flour
1 tsp baking soda
1/2 tsp. salt
1 1/2 tsp. cinammon
3/4 tsp ginger
1/2 tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice
1 package semi-sweet chocolate chips
Beat the butter and sugar until fluffy. Add the egg. Then the vanilla and pumpkin. The batter might look curdled but it is ok.
Then whisk together the flour, spices, and soda. *NOTE* You can also sub 1 T pumpkin pie spice for the spices, but I never seem to have that on hand.
Beat in the dry ingredients slowly until well incorporated, but don’t overdo it. Finally, stir in the chocolate chips.
Pour into a 9 x 13 pan that has been lined with foil that has been sprayed with Pam. If you make sure there is foil overhang, it is the easiest thing in the world to pop out the cooked bars. Then you don’t even have to clean a pan!
Cook in a 350 degree oven for 30-40 min, until the middle springs back gently. When using the toothpick test, there should be some fudge-like crumbs that stick.
Let cool for about 10 minutes.
Devour.
**originally published in Everyday Food, Nov. 2004 issue**
Damommachef Cooks 
Posted on November 10, 2011
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