If you are restricting your intake of incredibly delicious and extremely moist pumpkin squares then I suggest you leave right now because things are only going to get worse for you! I wouldn't want to be the cause of anyone giving in to temptation. Seriously...move along! :D
I have been dying to make pumpkin bars so I did a little surfing and found a Martha recipe that looked to be just what I had in mind.
I made a few changes to the original recipe (you know me!).
adapted from marthastewartdotcom
1 cup whole wheat flour (spooned and leveled)
1 cup all purpose flour (spooned and leveled)
1 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
1 cup butter (2 sticks), room temperature
1 1/4 cups sugar
1 large egg
2 tsp vanilla
1 15 oz can of pumpkin puree
1 cup dark chocolate chips
1/2 cup vanilla chips
Combine dry ingredients and set aside.
Cream the butter and sugar together with an electric mixer until smooth, add egg and vanilla until combined. Beat in the pumpkin puree (mixture may look curdled but it's fine). Turn mixer to low speed and add the dry ingredients just until combined. Fold in chips.
Spread batter evenly in prepared baking dish. Bake for 35-40 minutes until edges begin to pull away from sides of pan and toothpick inserted into center comes out with just a few moist crumbs. Cool completely in pan.
Lift cake from pan. Peel off foil and cut into squares using a serrated knife.
My changes were to add whole wheat flour, reduce salt, use salted butter, use whole can of pumkin, and change the type and amount of chips used.
These bars are AMAZING with a capital A! Make a double batch and pass them out to all of your friends. If you don't have any friends...you will now!