Pumpkin Chocolate Chip Bars

Have you ever made something that was absolutely amazing, way more amazing that you thought it would be?  That's what happened to me with these pumpkin chocolate chip bars.  I was looking for something to bring to work on Halloween and I decided on this recipe.  These bars looked good and got good reviews so I was optimistic, but these bars were way beyond good.  A better adjective would be incredible.  They are so moist and tasty I dare you to make these and eat just one.  The pumpkin and chocolate chips go together perfectly!  Mr. Apron, who is not pumpkin's biggest fan, kept asking for more.  My colleagues at work keep asking me for the recipe.  My only regret is that I only made one pan of bars.  Sometime tells me I am going to have to make another batch soon.

Pumpkin Chocolate Chip Bars

2 cups all-purpose flour

1 tablespoon pumpkin-pie spice

1 teaspoon baking soda

3/4 teaspoon salt

1 cup unsalted butter, room temperature

1 1/4 cups sugar

1 large egg

2 teaspoons vanilla extract

1 cup canned pumpkin puree

1 package (12 ounces) semisweet chocolate chips

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. 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 chocolate chips.  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.  Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Source: Martha Stewart