October 24, 2011

Pumpkin Chocolate and Toffee Treasures

Have you carved your pumpkin, roasted your seeds, and still need a little more pumpkin in your life? I experimented with a recipe inspired by Martha Stewart today, and I'm pleased to say this is a pretty yummy post-summer, pre-winter delight! 
I followed her basic recipe, which you can find here, but made a few changes and have even more ideas. Her recipe calls for ...

Pumpkin-Chocolate-Chip Squares


  • 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
  • 1 package (12 ounces) semisweet chocolate chips


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

I added my own spin on this recipe by substituting the chocolate chips for Heath Bar chocolate chunks and toffee mix (you can find this right next to the chocolate chips in the baking isle). While the pumpkin mostly masked the toffee flavor, I found it did add a bit of salty taste to the recipe. I also found I needed to bake for a little longer to compensate for the added gooeyness. 

You can tell my squares (the top picture) turned out a little darker in color than hers did (the bottom picture), this is because I added more pumpkin to give it an extra Halloween kick. The recipe only calls for 1 cup, I added the whole can (about a cup and a half).

This recipe was easy enough that I would make it again but I have some ideas that would take this recipe from good to great. So while you give it a go in your own kitchen try adding a some of brown sugar, you should also definitely try adding extra pumpkin pie spice, and if you're not a huge chocolate fan, substitute it for raisins. I think that raisins would have been yummier than the chocolate for this particular recipe; and believe me, I love my chocolate!

These turned out to big a big hit with my family, and they were not overly sweet. Add a glass of milk and your good to go!

Happy Baking!

The top picture (title picture) on this October 24, 2011 blog post is copywrited as my own. The bottom picture (next to the recipe) is from MarthaStewart.com.
Thanks to www.marthastewart.com for the recipe! 
Also a very special thanks to my Sister, Calla, who has been taking amazing photos for these blogs!

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