Get the full recipe and bake up a batch — because if you’re like me, your pumpkin-spice latte is even better with something sweet on the side. Pumpkin Chocolate Chip Squares from The Queen of Baked Goods and all things excellent – Martha Stewart. I love pumpkin flavor anything and these aren't overpowering on the pumpkin...some people who ate them didn't realize that was the flavor. Success! After slicing them and putting them in containers I thought they were undercooked because they were so greasy but this is not the case, just really buttery. I received a lot of compliments! This recipe needs more sugar. Place gingersnaps in the bowl of a food processor, and process until finely ground. Here, get our best grilling recipes for everything from fish and meat to pizza and oysters. In a small bowl, whisk the sugars with the spices and salt. “The combination of … The great combination and delicioius flavor is worth tweaking the ingredients for a better outcome. SIFT together the flour, pumpkin pie spice, baking soda and salt in a large bowl. Yum! We've been making these yummy bars since they were first published in EF a few years ago. Bobby Flay & Giada De Laurentiis Have a New Show Together & 2021 is Already Better, Kelly Ripa Talks About Family and How She’s Reimagining the Holidays This Year, Elizabeth Chambers On the Art of Edible Gift-Giving, Aldi Dropped a Stella Rosa Mini Bottle Set Just in Time for New Year’s Eve, Martha Stewart’s Cheesecake Has the Most Festive Holiday Twist, Ina Garten’s Peppermint Hot Chocolate Is The Cozy Drink We All Need This Winter, Curtis Stone’s Last-Minute Entertaining Tips Are Here to Save the Holidays, Giada De Laurentiis Just Shared the Most Decadent Pasta We’ve Ever Seen. A true winner. I will keep this 'fall' recipe! Be careful is you are using the spices from the note. Nutrition Facts. I can't stop eating them and neither can anyone else! This is my go to recipe for potlucks and parties. Delicious! Baking times can vary, so keep an eye on yours. I'm going to try again with white chocolate chips, and cut it by half. they were AMAZING...we couldn't stop eating them. I'm finding a few recipes incomplete like this. Your kids may not like pumpkin pie, but these moist pumpkin bars studded with chocolate chips are simply irresistible. Martha Stewart may receive compensation when you click through and purchase from links contained on If you follow Martha Stewart on Instagram, you know that she’s been sharing plenty of delicious cake recipes lately, including one that features that other fall favorite flavor, apple cider. I love this recipe -- I bring it to every family function. I've made these a number of times; I first saw it in Everyday Food as well. I made these for thanksgiving and they went so fast, I didn't even get one!!!!!!!!! You likely wash your hands several times a day, but are you doing so effectively? Yes, there is a way to eat pumpkin other than pumpkin pie! This is a great recipe! From which platforms to use and the best books to read, bibliophiles share their advice. That's a lot more than 1 Tablespoon. Stevia a rice extract found at Health Food Stores in place of sugar. I've made these bars many times and they always get gobbled up. Bars are delicious frosted or un-frosted. Pumpkin purists — maybe even Martha herself — might balk, but the fact that this recipe starts with a can of pumpkin puree rather than, you know, an actual pumpkin makes it a winner for me. https://www.delish.com/holiday-recipes/thanksgiving/g2986/pumpkin-bars great recipe. I would give this a 2 out of 5. has anyone tried freezing these and eating at a later date? Saturated Fat 7g 44%. I am making this again today to take to a Christmas party I am attending. I love this recipe and I always make them for my holiday goodie bags that I give to family and friends. Pour batter into an ungreased 15x10x1-inch baking … The bars are extremely moist, more like a cake but greasy. The bars are done when a toothpick inserted in the center comes out clean. It is my go to pumpkin recipe. Absolutely amazing!! this is one of my favorite recipes, especially around the holidays. This one's a keeper! Thanks for everyone else's suggestions, especially about adding wheat flour or applesauce! Yum! We prefer white chocolate chips in place of the chocolate. Preheat oven to 350 degrees. : @krautter, A post shared by Martha Stewart (@marthastewart) on Sep 30, 2020 at 10:46am PDT, “Say hello to your new go-to fall dessert,” her IG post caption reads. It calls for just four ingredients, including a pinch of salt. So easy and tasty along with hot soup on a cool, windy fall day. One of my favorites! I make this every fall -- it's a keeper! One time I made the mistake of using pumpkin pie filling in the recipe, but my fiancee likes that gooey, fudge-like version even better! In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside. I added white chocolate chips instead out of preference. These are so delicious! Potassium 155mg 4%. This is a family favorite! Easy Pumpkin Cheesecake Bars. Cholesterol 28mg 9%. I find the recipe to have far too many chocolate chips, they melt and become too gooey. i was wondering if they were just a as most. I've made this recipe at least 20 times -- probably more. I'll probably make them for the office luncheon again this year. Then mix in the egg, pumpkin … pumpkin pie spice (I made my own using 1 tsp. Mine had a great blondie-type of consistency- dense and moist, not cakey at all. In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking. A great alternative to pumpkin pie, my kids love helping to make it and they help eat it too. Pumpkin Chocolate Chip Bars (Printable Recipe) Adapted from Martha Stewart Ingredients: 2 c. all purpose flour (I used 1 c. all purpose and 1 c. white whole wheat flour) 1 Tbs. Peel off foil, and use a serrated knife to cut into 24 squares. Since before I even started this blog, I loved pumpkin and I loved Martha Stewart, so these Martha Stewart pumpkin chocolate chip bars were instantly a dream come true. Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. These are definitely part of my holiday baking from now on. I add extra ginger. It is oily, as another person commented, perhaps less butter would help. This recipe needs to be put in a 10X15 in jelly roll pan if you want BARS. Very easy to make too. I have made them half a dozen times, always the same outcome. I put a dollop of whip cream on each square which worked out well. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. 'Tis the season to enjoy (and gift!) We used fresh pumpkin puree instead of canned and the consistency was just right. However, I thought there were way too many chocolate chips, we could hardly taste the pumpkin over the chocolate. 2 cups all-purpose flour, (spooned and leveled), 1 cup (2 sticks) unsalted butter, room temperature, 1 package (12 ounces) semisweet chocolate chips. Moist, pumpkin chocolaty clouds! Our mission at SheKnows is to empower and inspire women, and we only feature products we think you’ll love as much as we do. No regrets. allspice, 1/2 tsp. very moist and delicious. They have great potential! we made these for a halloween party we hosted and thanksgiving...everybody devoured them. I agree with some of the other comments that there are too many chocolate chips in this recipe. Pumpkin bars taste just like pumpkin pie, but are just the right size for a portable, easy treat! These bars (bars? Want more tasty and festive holiday cookie recipes and tips? Copyright © 2020 SheKnows Media, LLC, a subsidiary of Penske Business Media, LLC. Martha Stewart is part of the Meredith Home Group. Pumpkin chocolate chip squares are a classic recipe with just the right amount of spice and chocolate. Reduce speed to low, and mix in dry ingredients until just combined. Makes 24 cupcakes. But given the fact that it's officially autumn now (and October, no less) it makes sense that pumpkin-flavored foods are top of mind — and top of Instagram feed. I won't be making this again. A larger pan will promise thin and flimsy bars. I adore these and will definitely make again!! Also, using a jelly roll pan is a better idea, the thicker they are the more gooey they seem. I followed the directions except I forgot to put the pumpkin in until the flour had been added. https://www.thehealthymaven.com/pumpkin-spice-blondies-recipe And I’m not mad at this latest offering: Martha Stewart’s pumpkin bars. Assemble a 9-inch nonstick springform pan, with … I was impressed at how fluffy the mixture was and how evenly it baked. Everyone loves them! I make this every year. Thank you for a great recipe. Start by carving out a designated work area in your space. It always comes out amazing and it's so delicious. Still came out fantastic! I also like to make as muffins or mini-muffins. Over all they have a nice texture, but they're a little on the bland side. There’s never a wrong time for pumpkin-spice anything, in my book. Perfect for non-believers :) For the reviewer below (Andree Sanborn), the recipe states using 1 cup of pumpkin puree. Daily baking inspiration for the holidays and beyond! The recipe calls for 1 Tablespoon (3 teaspoons) of pumpkin pie spice, but the alternate spices in the note add up to 3 3/4 teaspoons. Before you go, check out Martha Stewart’s best dinner recipes: The stories you care about, delivered daily. When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. I did not use the full 12 oz bag of chocolate chips. No pumpkin, spice or anything else. Lift cake from pan (using foil as an aid). It's a great twist and substitute on pumpkin pie, and with canned pumpkin, you can make it anytime of year. Highly recommend. I imagine this recipe pairs really well with a cinnamon cream cheese frosting, something to give it more oomph as the [filtered]es are mild at best. Amount Per Serving Calories 284 Calories from Fat 108 % Daily Value* Fat 12g 18%. i also like to add about 1.5 cups of chopped walnuts. Cake? 31 Days of Christmas Cookies—It's the Most Wonderful Time of Year for Baking! It doesn't hold up well in goodie bags, but It's really good over ice cream :). I couldn't find my old recipe and was delighted to find this website! Peel off foil, and use a serrated knife to cut into 24 squares. Preheat oven to 350 degrees F. In a large bowl stir together flour, sugar, baking powder, 2 teaspoons cinnamon, baking soda, salt, and cloves. A little less fat and a little less sugar, but still really moist and delicious. WHY USE EVAPORATED MILK? Lift cake from pan (using foil as an aid). I make sure to use the freshest pumpkin pie spice for great flavor. These are irresistible! “The combination of moist, tender pumpkin-spice cake and tangy cream cheese frosting in these bars is just downright irresistible!”. This will probably end up as a staple in our household. this website. cinnamon, 1/4 tsp. Add pecans, melted butter, sugar, and cinnamon. Bake for around 30 minutes. Try making these with half whole wheat pastry flour for a healthier treat. look amazing, and honestly, pretty easy to make. Be sure to download our complete guide here! What size can of pumpkin is used? Took them to work and everyone loved them. Recipe source: adapted from Martha Stewart. Is there a substitute for the 2 sticks of butter? Stir in eggs, pumpkin, and oil until combined. Cool, then frost. Pumpkin Bars with Mini Chocolate Chips. Putting them in gift bags is nearly impossible as they smear all over the insides of the bags. Keep everything from your countertops to your dining room chairs germ-free. Pumpkin bars taste just like pumpkin pie, but are just the right size for a portable, easy treat! They turned out almost too moist as well. Rub butter … The batter is delicious too!! The kids devour it! Mar 22, 2018 - Here's what you need: butter, graham crackers, cream cheese, eggs, vanilla, sugar, pumpkin puree, butter, flour, brown sugar, ground cinnamon Lattes, donuts, granola…bring it all on. And I’m not mad at this latest offering: Martha Stewart’s pumpkin bars. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. Pumpkin pie bars can be frozen for 1-2 months, and to defrost them, just place in the refrigerator for a full 24 hours. I used another small pan in addition to the 9x13 pan recommended, and they came out perfect! The pumpkin and chocolate flavor is perfectly balanced. Help them thrive even when the temperature drops. I cut this recipe in half and put it in a 8x8 pan. Line bottom and sides of an 8-inch square baking pan with parchment … Be sure to use fresh spices -- I go with the measurements for using the array of spices (rather than pre-mixed pumpkin pie spice). 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