I've made these a number of times; I first saw it in Everyday Food as well. How to make pumpkin blondies. We used fresh pumpkin puree instead of canned and the consistency was just right. : @krautter, A post shared by Martha Stewart (@marthastewart) on Sep 30, 2020 at 10:46am PDT, “Say hello to your new go-to fall dessert,” her IG post caption reads. These are so delicious! Also, using a jelly roll pan is a better idea, the thicker they are the more gooey they seem. Amount Per Serving Calories 284 Calories from Fat 108 % Daily Value* Fat 12g 18%. © Copyright 2020 Meredith Corporation. I will keep this 'fall' recipe! Ingredients. I am actually getting to make more as we speak. Thanks for everyone else's suggestions, especially about adding wheat flour or applesauce! 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. These were delicious. The pumpkin and chocolate flavor is perfectly balanced. It was way too much dough in a 9X13 unless you want it thick like a cake. I made this for school and it didn't last. I agree with some of the other comments that there are too many chocolate chips in this recipe. WHY USE EVAPORATED MILK? 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. The recipe is pretty simple, and since I’ve been making them for so long I can have them mixed and in the oven in less than 15 minutes. Preheat oven to 350 degrees, with rack in center. If you follow Martha Stewart on Instagram, you know that she’s been sharing plenty of delicious cake recipes lately, including one that features that other fall favorite flavor, apple cider. I find the recipe to have far too many chocolate chips, they melt and become too gooey. Lift cake from pan (using foil as an aid). Process just until combined and the mixture holds together. i was wondering if they were just a as most. I'm finding a few recipes incomplete like this. They have great potential! 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 recipe needs to be put in a 10X15 in jelly roll pan if you want BARS. Get the full recipe and bake up a batch — because if you’re like me, your pumpkin-spice latte is even better with something sweet on the side. Cholesterol 28mg 9%. This is a great recipe! 2 cups all-purpose flour, (spooned and leveled), 1 cup (2 sticks) unsalted butter, room temperature, 1 package (12 ounces) semisweet chocolate chips. A true winner. Plus, we have the scoop on that "add corn syrup to the water" myth. In a medium bowl, whisk the eggs. I believe a reduction in the butter is also a good idea. It doesn't hold up well in goodie bags, but It's really good over ice cream :). And that cream cheese frosting? We prefer white chocolate chips in place of the chocolate. Martha Stewart may receive compensation when you click through and purchase from links contained on Success! “Say hello to your new go-to fall dessert,” her IG post caption reads. It is oily, as another person commented, perhaps less butter would help. I don't know - I could only taste chocolate chips in mine. 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! I think there's a missprint, and the nutmeg, allspice and cloves should each be 1/4 teaspoons. Enter to Win $10,000 to Makeover Your Home! Thank you for a great recipe. Also good with milk chocolate chips. 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