Generally, I am not a fan of pumpkin. Although it seems lately I am coming around to it. After making a pumpkin cheesecake last week, I had one cup of pumpkin puree left. I had heard from several friends that pumpkin bars were great, so I looked around and found this recipe.
Let it be known that 80% of the reason I am going to cooking school is so that I can learn how to bake. I mean sure, I have tons to learn about cooking and it’s processes but baking is my nemesis. When your husband and father-in-law can play air hockey with your biscuits – something is WRONG! These were easy, even for me and they were really delicious and cozy, perfect for a fall day!
You can find Martha’s original recipe here. I added a quick maple glaze to them and changed a few ingredients. (I couldn’t leave well enough alone)
Enjoy!
Pumpkin Chocolate Chip Bars with Maple Cream Glaze
Makes 24
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
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
6 ounces butterscotch chips
6 ounces chocolate chip
Maple Glaze
1 cup confectioners sugar
1/2 bar of cream cheese (softened to room temperature)
3-4 tablespoons of milk
1-2 tablespoons of maple syrup ( add this to your personal taste)
1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in both butterscotch and chocolate chips
3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
* Glaze with maple cream cheese glaze
4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
Maple Cream Glaze
In a bowl, using your mixer, beat cream cheese until smooth, slowly mix in confectioners sugar, milk and maple syrup. Add more milk to your desired consistency for the glaze, you can also add more maple syrup to taste. Spoon or spread over cooled bars.
