These were delicious. I used another small pan in addition to the 9x13 pan recommended, and they came out perfect! This is my go to recipe for potlucks and parties. These are definitely part of my holiday baking from now on. Still came out fantastic! I bought a large (29 oz) can and I had more than 3/4 of the can left. After slicing them and putting them in containers I thought they were undercooked because they were so greasy but this is not the case, just really buttery. Also substituted oat flour for white flour and added 1/2 c. raisins. I agree with some of the other comments that there are too many chocolate chips in this recipe. Not bad. However, I thought there were way too many chocolate chips, we could hardly taste the pumpkin over the chocolate. One time I made the mistake of using pumpkin pie filling in the recipe, but my fiancee likes that gooey, fudge-like version even better! This is a family favorite! I used milk and dark chocolate morsels. Took them to work and everyone loved them. Make topping: Combine butter, flour, brown sugar, a pinch of salt, and pecans in a bowl. Also, please, Martha: Please respond to your commenters! Here, get our best grilling recipes for everything from fish and meat to pizza and oysters. Success! we made these for a halloween party we hosted and thanksgiving...everybody devoured them. I highly recommend making it. Yowser! The batter is delicious too!! Keep everything from your countertops to your dining room chairs germ-free. Our mission at SheKnows is to empower and inspire women, and we only feature products we think you’ll love as much as we do. I love this recipe -- I bring it to every family function. It was way too much dough in a 9X13 unless you want it thick like a cake. Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. I followed the directions except I forgot to put the pumpkin in until the flour had been added. I absolutely love these rich, and thick, and choc-o-late pumpkin squares, and I know you will too! The kids devour it! Everyone loves them! Line bottom and sides of an 8-inch square baking pan with parchment … I can't stop eating them and neither can anyone else! I love to use evaporated milk in this recipe because it’s thicker than normal milk, and has the flavor of cream, without adding all the fat and calories that heavy cream would add. Pour batter into an ungreased 15x10x1-inch baking … Had to pass out the recipe to a few people. I adore these and will definitely make again!! Moist, pumpkin chocolaty clouds! But given the fact that it’s officially autumn now (and October, no less) it makes sense that pumpkin-flavored foods are top of mind — and top of Instagram feed. Potassium 155mg 4%. The pumpkin and chocolate flavor is perfectly balanced. A little less fat and a little less sugar, but still really moist and delicious. I have made them half a dozen times, always the same outcome. These are great! Cool completely in pan. These are also not bars, I hesitate to call them squares, they're definitely more cake like in consistency. Not sure what happened. It is oily, as another person commented, perhaps less butter would help. So easy and tasty along with hot soup on a cool, windy fall day. Lift cake from pan (using foil as an aid). This recipe needs to be put in a 10X15 in jelly roll pan if you want BARS. And I’m not mad at this latest offering: Martha Stewart’s pumpkin bars. I think they were too greasy with so much butter. Stevia a rice extract found at Health Food Stores in place of sugar. It is my go to pumpkin recipe. Recipe source: adapted from Martha Stewart. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. Try making these with half whole wheat pastry flour for a healthier treat. Perfect for non-believers :) For the reviewer below (Andree Sanborn), the recipe states using 1 cup of pumpkin puree. And that cream cheese frosting? Very easy to make too. i was wondering if they were just a as most. I've made this recipe at least 20 times -- probably more. Preheat oven to 350 degrees. They are more cakey than I thought but they are very moist and have a great chocolate and pumpkin flavor. I am not a huge pumpkin fan but found these had just enough pumpkin flavor to be tasty but not so much that it was overwhelming.When buying canned pumpkin, buy the smallest can available. “The combination of moist, tender pumpkin-spice cake and tangy cream cheese frosting in these bars is just downright irresistible!”. They have a moist cake-like texture and MUST be eaten with a glass of cold milk. I am making this again today to take to a Christmas party I am attending. i also like to add about 1.5 cups of chopped walnuts. My son (16) and his friends LOVE them, and it seems every time I bring them to work or to some event there is someone who tells me he/she doesn't usually like pumpkin but loves these bars. I make this every fall -- it's a keeper! In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking. Bars are delicious frosted or un-frosted. Since before I even started this blog, I loved pumpkin and I loved Martha Stewart, so these Martha Stewart pumpkin chocolate chip bars were instantly a dream come true. Pumpkin Bars with Chocolate Chips. Rub butter … Sodium 210mg 9%. How to make pumpkin blondies. Peel off foil, and use a serrated knife to cut into 24 squares. Martha Stewart may receive compensation when you click through and purchase from links contained on Before you go, check out Martha Stewart’s best dinner recipes: The stories you care about, delivered daily. Be careful is you are using the spices from the note. I love this recipe and I always make them for my holiday goodie bags that I give to family and friends. Get your pumpkin flavor fix with these diabetic-friendly Pumpkin Bars. Place gingersnaps in the bowl of a food processor, and process until finely ground. https://www.thehealthymaven.com/pumpkin-spice-blondies-recipe Pumpkin Chocolate Chip Squares from The Queen of Baked Goods and all things excellent – Martha Stewart. Pumpkin Chocolate Chip Bars (Printable Recipe) Adapted from Martha Stewart Ingredients: 2 c. all purpose flour (I used 1 c. all purpose and 1 c. white whole wheat flour) 1 Tbs. Beat in pumpkin puree (mixture may appear curdled). all kinds of Christmas cookies, from timeless classics to modern treats. From which platforms to use and the best books to read, bibliophiles share their advice. It always comes out amazing and it's so delicious. Martha Stewart and TV chef Thomas Joseph make a pumpkin pecan tart that will please both pumpkin pie and pecan pie enthusiasts alike. 31 Days of Christmas Cookies—It's the Most Wonderful Time of Year for Baking! I love these they are so easy to make. Bake for around 30 minutes. Bobby Flay & Giada De Laurentiis Have a New Show Together & 2021 is Already Better, Kelly Ripa Talks About Family and How She’s Reimagining the Holidays This Year, Elizabeth Chambers On the Art of Edible Gift-Giving, Aldi Dropped a Stella Rosa Mini Bottle Set Just in Time for New Year’s Eve, Martha Stewart’s Cheesecake Has the Most Festive Holiday Twist, Ina Garten’s Peppermint Hot Chocolate Is The Cozy Drink We All Need This Winter, Curtis Stone’s Last-Minute Entertaining Tips Are Here to Save the Holidays, Giada De Laurentiis Just Shared the Most Decadent Pasta We’ve Ever Seen. The cake is so moist that it is hard to cut with a knife, but well worth it. Pumpkin Chocolate Chip Bars (Recipe heavily adapted from Martha Stewart) Ingredients: 2 cups all-purpose flour 1 tablespoon pumpkin-pie spice 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 cup sugar 1/4 cups brown sugar, packed 1 large egg This one's a keeper! (We’re also partial to this fun cupcake take on soft-serve ice cream.) I'm finding a few recipes incomplete like this. No pumpkin, spice or anything else. Mine had a great blondie-type of consistency- dense and moist, not cakey at all. I haven’t actually tried these yet, but I already agree. It doesn't hold up well in goodie bags, but It's really good over ice cream :). Excellent!! I'll probably make them for the office luncheon again this year. Copyright © 2020 SheKnows Media, LLC, a subsidiary of Penske Business Media, LLC. Who cares?!) WHY USE EVAPORATED MILK? Martha Stewart is part of the Meredith Home Group. 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