Pumpkin Chocolate Chip Bars

        From the blog For Love of the Table

2 c. all-purpose flour (230 grams)

1 T. pumpkin pie spice (or substitute 1 1/2 t. cinnamon, 3/4 t. ginger, 1/2 t. nutmeg and 1/8 t. each allspice and cloves)

1 t. baking soda

3/4 t. salt

2 sticks unsalted butter (1/2 lb.), room temperature

1 1/4 c. sugar (250 grams)

1 egg

2 t. vanilla

1 c. canned solid-pack pumpkin (245 grams)

1 pkg. (12 oz.) semisweet chocolate chips

Butter a 9-by-13-inch baking pan and then line the bottom and sides with aluminum foil or parchment paper leaving an overhang on two sides. Butter and flour the foil/paper. Set aside.

In a medium bowl, whisk together flour, spices, baking soda & salt; set aside.

Cream the butter and sugar until light and fluffy; beat in the egg and vanilla. Beat in the pumpkin (the mixture will look curdled).  Add the dry ingredients, mixing just until combined. Fold in the chocolate chips.  Spread the batter in the prepared pan. Bake in a 350° oven until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs—about 35 to 40 minutes. Cool completely in the pan.  Using the foil/parchment overhang, lift the bars from the pan. Transfer to a cutting board and cut into bars (24, 36, 40 or 48).

(From Everyday Food Collectible Cookie Edition, Holiday 2006)

http://www.forloveofthetable.com/2011/10/pumpkin-chocolate-chip-bars-for.html