Pumpkin Chocolate Chunk Bars

from Eggs on Sunday

Adapted from Moosewood Book of Desserts

1/2 cup butter
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup cooked pumpkin puree
1 cup all-purpose unbleached white flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 ground ginger
1/4 teaspoon ground allspice
4 ounces bittersweet/dark chocolate, chopped into chunks

Preheat the oven to 350 degrees F. Butter an 8×8-inch baking pan and dust it with flour.

In a medium bowl, whisk together the dry ingredients (flour through allspice) and set aside.

In the bowl of an electric mixer with the paddle attachment, beat the butter and brown sugar until creamy and light. Add the egg and vanilla extract, and mix until incorporated. Turn down the speed, add the pumpkin puree, and continue mixing until well distributed. Add the dry ingredients gradually, on low speed, stirring until just combined. Add the chocolate chunks and mix on low speed just until they’re distributed throughout the batter.

Scrape the batter into the prepared pan, smooth the top, and bake for about 40 minutes. Cool before cutting.

Makes 9 generously-sized squares.