Happy Friday, friends! I hope you’ve had such a good week that was full of joy and laughter! This is my 3rd week of no longer working Full Time and it’s been way interesting! If someone had said hey, Jennifer you’re going to have a chance to actually pursue your joy & dreams the beginning of this year I would’ve said – no way! While, the I never thought I’d be able to and although there are SO many details surrounding it that made my heart ache- it’s where the Lord has me and I am so grateful.
So, my week has been very different and full of change and anxiety sometimes of the unknown but, also less stressful because I am no longer in an environment that wears me down. The very cool thing is that I am actually getting to spend time writing and brainstorming on where JenniferBakes is going to go and my heart is s full from that. For example, I’m finally able to share this way yummy recipe with you just in time for Thanksgiving! It’s pretty easy and tastes like Fall!
These little squares are perfect for your friends giving, lovely for the Thanksgiving gathering, and on the most ordinary day of the year they’ll make you happy. These are best served after cooling completely in my opinion because they are so moist and the coolness draws out the pumpkin flavor. I am pumped because I made them to share with my very first Blog meet and greet! It’s crazy because I am so excited and yet so nervous to participate. Pray for my heart that I trust Jesus to let Him shine through me and my squares y’all!
Now, back to the recipe… Folks, Do not let anyone convince you these are better with White Chocolate. They’re crazy I promise and you’ll be way happy if you go semi sweet or bittersweet as I have! White Chocolate is overused in my humble opinion when you want to add something sweet but, are unsure if it can handle the boldness of true chocolate. I promise- they are outstanding and will even satisfy a non pumpkin eater! I cut them into 24 squares usually but, have also gotten 30 or so if I cut smaller.
* Use a 13×9 pan- and adjust baking time for glass as that may take longer
* Don’t be alarmed that the pumpkin addition makes it appear curdled it’s totally good.
* Don’t try to cut them too soon or they’ll be really messy
* Share these with someone you like.. a Lot. : )
Here’s the recipe!
- PREP: 30 MINS TOTAL TIME: 2 HOURS 30 MINS YIELD: MAKES 24
- 2 cups all-purpose flour
- 1 tablespoon pumpkin-pie spice
- 1 teaspoon ground cinnamon
- 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) bittersweet chocolate chips
- Pre-Heat your Oven to 350 & Using Non Stick Spray coat your 13x9 Pan
- Using an electric mixer or stand mixer of course cream the butter and sugar on medium high speed until smooth.
- White the above is happening Grab a medium bowl & whisk together all of the dry ingredients. Set aside.
- Beat in the egg and vanilla
- Add in the pumpkin puree and don't worry it will likely look curdled
- Reduce speed to low and mix in the dry ingredients until just combined
- Fold in the chocolate chips
- Spread the batter evenly int the pan and bake!
- They'll be ready in 30-33 minutes depending on your pan. I use metal and they're perfect at 30
- You want to look for the edges to start pulling away from the pan and they're done.
- Let them cool completely- I suggest 2 hours if you can
Save this on Pinterest for later if you can’t bake them now and plus, this recipe needs to be a new go to! Happy Weekend Y’all!