Back around Thanksgiving I bought about six or seven cans of pumpkin...since there is always talk of a shortage. So far I have only used one can, for making a pie for Thanksgiving dinner. So I still have a few cans left...and is there not some unofficial rule that you don't eat pumpkin after Christmas. Well I don't usually follow rules, but I have been on the look out for some good pumpkin recipes.
Now I don't know about you guys, but it's hard for me to read food blogs and not feel inspired to jump into the kitchen. Just this week I dug through those dollar bins at Target hunting a couple silicone snowflake molds...that I saw at That Skinny Chick Can Bake. I found a recipe for Walnut Cheese Cocktail Cookies at From a Writer's Kitchen, that I can't wait to try. And I found this recipe for Pumpkin Chocolate Chip Squares at The Tiny Skillet.
Pumpkin White Chocolate Chip Squares
adapted from Martha Stewart via The Tiny Skillet
2 cups all-purpose flour, (spooned and leveled)
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
1 tsp baking soda
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups sugar
1 large egg
2 tsp vanilla extract
1 cup canned pumpkin puree
1- 12 oz package white chocolate chips
Preheat the oven to 350 degrees. Line the bottom and sides of a 9x13 inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together the flour, spices, baking soda, and salt; set aside. In the bowl of a mixer, cream the butter and sugar until smooth. Beat in the egg and vanilla. Then add the pumpkin puree. Mix until combined, the mixture may appear curdled. Reduce the speed to low, and mix in the dry ingredients until just combined. Fold in the white chocolate chips. Then spread the batter evenly in the prepared pan. Bake until edges begin to pull away from the sides of the pan and a toothpick inserted in comes out with just a few moist crumbs attached, 35 to 40 minutes. Allow to cool completely in the pan. Lift the cake from the pan with foil. Peel off the foil and cut into 24 squares with a serrated knife.
These bars are so good I could hardly stop eating them! They were soft and moist...more like a snack cake...instead of a brownie. This weekend I also made a big pot of Hot Italian Sausage and White Bean Soup, which is my favorite soup...and these were a perfect sweet treat after dinner.