Pumpkin Snacking Bars

Martha’s pumpkin squares are good, but mine pack something extra – almost twice the pumpkin. Admittedly, it was an accident the first time I made them this way, but I haven’t looked back. They are moist, with the perfect amount of sweetness. I’ve also dialed in the spices exactly as I want them, though feel free to adjust the spice measurements according to your preferences. Perfectly delicious on their own, a drizzle of sweetened cream cheese across the top makes them extra special.

Pumpkin Snacking Bars

Prep Time 12 minutes
Cook Time 30 minutes
Adapted from Martha Stewart
Martha's pumpkin squares are good, but mine pack something extra – almost twice the pumpkin. Admittedly, it was an accident the first time I made them this way, but I haven't looked back. They are moist, with the perfect amount of sweetness. I've also dialed in the spices exactly as I want them, though feel free to adjust the spice measurements according to your preferences. Perfectly delicious on their own, a drizzle of sweetened cream cheese across the top makes them extra special.
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Servings 12

Ingredients
 

  • 2 cups (245 grams) all-purpose flour
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 sticks (½ pound) unsalted butter, at room temperature
  • 1 ¼ cups (250 grams) sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 15- ounce can pumpkin puree, not pumpkin pie filling
  • ¾ cup mini chocolate chips

For the drizzle:

  • ¼ cup cream cheese, at room temperature
  • 2-3 tablespoons whole milk
  • ½ cup powdered sugar
  • ½ tsp pure vanilla extract

Instructions
 

  • Preheat your oven to 350 F. Butter a 9 x 12-inch metal baking pan and line with parchment paper so that the two long sides have an overhang. This creates a “sling” allowing you to easily remove the pumpkin bars.
  • Whisk together the flour, all of the spices, baking soda and salt.
  • Beat the butter and sugar in a stand mixer with the paddle attachment for 2-3 minutes until light and fluffy. Add the egg and vanilla and beat, scraping the sides to make sure the mixture is well combined. Beat in the pumpkin puree, scraping the sides again. Finally, add the flour mixture and beat until just combined.
  • Stir in the chocolate chips and pour into your prepared pan. Bake for 35 minutes, or until a tester comes out clean. Remove from the oven and let cool completely.
  • To make the drizzle, place the cream cheese in a mini food processor or beat with electric beaters until smooth. Add the powdered sugar and vanilla and mix until thoroughly combined. Add the milk, one tablespoon at a time, until it is thin enough to drizzle off of a spoon.
  • Remove the bars from the pan, cut into squares, and drizzle with the cream cheese mixture. Bars can be left at room temperature for a few hours, however if they have the cream cheese drizzle, they should be refrigerated after 4 hours.
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