It is the time of year where everyone is sharing pumpkin recipes. They are all over the internet and Pinterest. Don’t get me wrong, I love pumpkin, but pumpkin doesn’t belong in everything. There are some things that would be better without the pumpkin.
The overwhelming amount of pumpkin recipes out there is why I almost did not share this recipe with you. I made it several weeks ago and my family loved it, but I was not sure if I wanted to share it because I figured you all might be getting a little tired of pumpkin recipes.
The recipe was really good and easy though so I thought it was worth sharing.
The recipe actually came from an old Everday Food Magazine. If you are not familiar with the magazine it was put out by the editors of Martha Stewart Living. I think it was published from 2003 to 2012 or so. I really liked the magazine. It was like Martha Stewart, but for everyday people and cooking.
This recipe caught my attention because it is so easy to make. It is kind of like a pumpkin cake without the frosting. Or like a pumpkin muffin, but made in a pan. These were really good and my kids loved them.
I made them gluten free by using Bob’s Red Mill 1 to 1 gluten free flour blend and it worked great.
- 2 cups flour ( I used Bob's Red Mill 1 to 1 gluten-free flour blend)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup butter, softened to room temperature
- 1 1/4 cups sugar
- 1 egg
- 2 teaspoons vanilla
- 1 cup canned pumpkin puree
- 1- 12 ounce package semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Grease a 9x13 pan and set it aside.
- In a bowl mix together flour, cinnamon, baking soda, and salt. Set aside.
- Cream butter and sugar until smooth.
- Add egg and vanilla and mix until combined.
- Add in pumpkin. The mixture may appear curdled, but it is fine.
- Slowly mix in dry ingredients just until combined.
- Fold in chocolate chips.
- Bake for 35-40 minutes.
- Cool and cut into squares.
- If you would like to be able to easily remove these from the pan and cut them into prettier squares line the pan with parchment paper before spreading the batter into the pan. Bake and let cool completely. Life cake from pan and cut into squares.
Amount Per Serving: Calories: 355Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 45mgSodium: 296mgCarbohydrates: 45gFiber: 2gSugar: 30gProtein: 3g