These are unbelievably delicious! (We’re also partial to this fun cupcake take on soft-serve ice cream.) Preheat oven to 350 degrees, with rack in center. The bars are extremely moist, more like a cake but greasy. And I'm not mad at Martha Stewart's Pumpkin Bars Are the Easy Fall Dessert We've Been Waiting For We've been making these yummy bars since they were first published in EF a few years ago. The recipe makes more than is necessary for the pan size recommended (9x13). When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. I used another small pan in addition to the 9x13 pan recommended, and they came out perfect! Then mix in the egg, pumpkin … Pumpkin bars taste just like pumpkin pie, but are just the right size for a portable, easy treat! I will keep this 'fall' recipe! This was super easy to make and oh so moist! I'll probably make them for the office luncheon again this year. I was impressed at how fluffy the mixture was and how evenly it baked. Thanks for everyone else's suggestions, especially about adding wheat flour or applesauce! Lift cake from pan (using foil as an aid). Makes 24 cupcakes. Cool completely in pan. 'Tis the season to enjoy (and gift!) allspice, 1/2 tsp. 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. Every time I make it, people go crazy for it. Is there a substitute for the 2 sticks of butter? They have a moist cake-like texture and MUST be eaten with a glass of cold milk. Pumpkin Bars with Chocolate Chips. this link is to an external site that may or may not meet accessibility guidelines. This recipe needs to be put in a 10X15 in jelly roll pan if you want BARS. Not bad. They were gobbled up very quickly and everybody loved them! I made this for school and it didn't last. Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. This is my go to recipe for potlucks and parties. 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. Make topping: Combine butter, flour, brown sugar, a pinch of salt, and pecans in a bowl. 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 also like to add about 1.5 cups of chopped walnuts. Scroll down for the printable recipe. Made these last year and they were devoured in minutes. Try making these with half whole wheat pastry flour for a healthier treat. https://www.sheknows.com/.../2353407/martha-stewart-pumpkin-bars-recipe I usually like less sugar in recipes. SIFT together the flour, pumpkin pie spice, baking soda and salt in a large bowl. Pumpkin pie bars can be frozen for 1-2 months, and to defrost them, just place in the refrigerator for a full 24 hours. A great alternative to pumpkin pie, my kids love helping to make it and they help eat it too. Pumpkin desserts are always a huge hit with me! This is a family favorite! 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. And I’m not mad at this latest offering: Martha Stewart’s pumpkin bars. I can't stop eating them and neither can anyone else! Recipe source: adapted from Martha Stewart. I love pumpkin flavor anything and these aren't overpowering on the pumpkin...some people who ate them didn't realize that was the flavor. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. The combination of moist, tender pumpkin-spice cake and tangy cream cheese frosting in these bars is just downright irresistible! Enter to Win $10,000 to Makeover Your Home! Preheat oven to 350 degrees F. In a large bowl stir together flour, sugar, baking powder, 2 teaspoons cinnamon, baking soda, salt, and cloves. Preheat oven to 325°. It doesn't hold up well in goodie bags, but It's really good over ice cream :). 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. From which platforms to use and the best books to read, bibliophiles share their advice. They have … Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. Yum! Stevia a rice extract found at Health Food Stores in place of sugar. Your kids may not like pumpkin pie, but these moist pumpkin bars studded with chocolate chips are simply irresistible. Get your pumpkin flavor fix with these diabetic-friendly Pumpkin Bars. Martha Stewart is part of the Meredith Home Group. Pumpkin purists — maybe even Martha herself — might balk, but the fact that this recipe starts with a can of pumpkin puree rather than, you know, an actual pumpkin makes it a winner for me. All can be made in 45 minutes or less. Perfect for non-believers :) For the reviewer below (Andree Sanborn), the recipe states using 1 cup of pumpkin puree. The kids devour it! Easy Pumpkin Cheesecake Bars. Mar 22, 2018 - Here's what you need: butter, graham crackers, cream cheese, eggs, vanilla, sugar, pumpkin puree, butter, flour, brown sugar, ground cinnamon great recipe. Baking times can vary, so keep an eye on yours. Lift cake from pan (using foil as an aid). My family really enjoyed these, and they were super easy to make! Very easy to make too. My Teen Daughter loves this recipe. 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. It’s taken quite some time for certain members of my family to get on board, but recipes like this one have slowly converted them. Allrecipes has more than 110 recipes for pumpkin cookies including pumpkin chocolate chip, pumpkin spice, and pumpkin oatmeal cookies. since I don't eat sugar I used 1/2 tsp. What size can of pumpkin is used? These pumpkin bars are very light and tasty! These are great! I find the recipe to have far too many chocolate chips, they melt and become too gooey. In a medium bowl, whisk the eggs. Also, please, Martha: Please respond to your commenters! Not sure what happened. All Rights Reserved. Delicious! Putting them in gift bags is nearly impossible as they smear all over the insides of the bags. A true winner. Nutrition Facts. I followed the directions except I forgot to put the pumpkin in until the flour had been added. Took them to work and everyone loved them. These are irresistible! cinnamon, 1/4 tsp. I think I'll try it again with less chips and less butter. Still came out fantastic! ginger and … look amazing, and honestly, pretty easy to make. Martha Stewart and TV chef Thomas Joseph make a pumpkin pecan tart that will please both pumpkin pie and pecan pie enthusiasts alike. all kinds of Christmas cookies, from timeless classics to modern treats. ... Martha Stewart this link opens in a new tab; Midwest Living this link opens in a new tab; More this link opens in a new tab; Yum! They have great potential! I love these they are so easy to make. https://www.delish.com/holiday-recipes/thanksgiving/g2986/pumpkin-bars The pumpkin and chocolate flavor is perfectly balanced. Want more tasty and festive holiday cookie recipes and tips? I'll try using 1 1/3 sticks next time. © Copyright 2020 Meredith Corporation. We prefer white chocolate chips in place of the chocolate. I used milk and dark chocolate morsels. This is a delicious and easy recipe. I've made these bars many times and they always get gobbled up. Grab the full recipe at the link in bio. The batter is delicious too!! However, I thought there were way too many chocolate chips, we could hardly taste the pumpkin over the chocolate. As a newlywed learning how to bake from scratch, this recipe was my first shot at baking and it turned out fantastic! Before you go, check out Martha Stewart’s best dinner recipes: The stories you care about, delivered daily. I have made them half a dozen times, always the same outcome. Keep everything from your countertops to your dining room chairs germ-free. this website. This is a great recipe! The size of the pan is key to their texture. Line bottom and sides of an 8-inch square baking pan with parchment … I can pretty much … Preheat oven to 350 degrees. Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. The bars are done when a toothpick inserted in the center comes out clean. Add pecans, melted butter, sugar, and cinnamon. I was thinking they would have more of a "blondie" consistency, but they are very cakey. I've made these a number of times; I first saw it in Everyday Food as well. Here, get our best grilling recipes for everything from fish and meat to pizza and oysters. : @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. I would give this a 2 out of 5. has anyone tried freezing these and eating at a later date? You likely wash your hands several times a day, but are you doing so effectively? I did not use the full 12 oz bag of chocolate chips. Yum! It calls for just four ingredients, including a pinch of salt. I made these for thanksgiving and they went so fast, I didn't even get one!!!!!!!!! It is oily, as another person commented, perhaps less butter would help. The recipe calls for 1 Tablespoon (3 teaspoons) of pumpkin pie spice, but the alternate spices in the note add up to 3 3/4 teaspoons. This one's a keeper! These are definitely part of my holiday baking from now on. Pour batter into an ungreased 15x10x1-inch baking … Cake? It is my go to pumpkin recipe. That's a lot more than 1 Tablespoon. https://www.bhg.com/recipe/cookies/melt-in-your-mouth-pumpkin-cookies I also like to make as muffins or mini-muffins. 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. Martha Stewart may receive compensation when you click through and purchase from links contained on “The combination of … I hope I can save some for the rest of the attendees! Absolutely amazing!! Oct 15, 2014 - Martha Stewart and chef Brad Farmerie share an alternative to traditional Thanksgiving pumpkin pie: a decadent pumpkin mousse cheesecake. Amazing squares and easy recipe! I put a dollop of whip cream on each square which worked out well. Reduce speed to low, and mix in dry ingredients until just combined. No pumpkin, spice or anything else. Excellent!! Pumpkin Bars with Mini Chocolate Chips. very moist and delicious. Thank you for a great recipe. I add extra ginger. Also substituted oat flour for white flour and added 1/2 c. raisins. These were delicious. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. “The combination of moist, tender pumpkin-spice cake and tangy cream cheese frosting in these bars is just downright irresistible!”. Ingredients. I've made this recipe at least 20 times -- probably more. Rub butter … These pumpkin cheesecake bars are a combination of two holiday classics: pumpkin pie and traditional cheesecake. 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I won't be making this again. These bars (bars? Great to bring in fall! Saturated Fat 7g 44%. And I’m not mad at this latest offering: Martha Stewart’s pumpkin bars. 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. this is one of my favorite recipes, especially around the holidays. I am actually getting to make more as we speak. Also, using a jelly roll pan is a better idea, the thicker they are the more gooey they seem. 2 cups all-purpose flour, (spooned and leveled), 1 cup (2 sticks) unsalted butter, room temperature, 1 package (12 ounces) semisweet chocolate chips. It's a great twist and substitute on pumpkin pie, and with canned pumpkin, you can make it anytime of year. 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. I haven’t actually tried these yet, but I already agree. Potassium 155mg 4%. 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 are also not bars, I hesitate to call them squares, they're definitely more cake like in consistency. I cut this recipe in half and put it in a 8x8 pan. Everyone loves them! Preheat oven to 350 degrees. So easy and tasty along with hot soup on a cool, windy fall day. I make sure to use the freshest pumpkin pie spice for great flavor. Help them thrive even when the temperature drops. Daily baking inspiration for the holidays and beyond! Be careful is you are using the spices from the note. In a small bowl, whisk the sugars with the spices and salt. 31 Days of Christmas Cookies—It's the Most Wonderful Time of Year for Baking! Pumpkin Chocolate Chip Squares from The Queen of Baked Goods and all things excellent – Martha Stewart. It always comes out amazing and it's so delicious. they were AMAZING...we couldn't stop eating them. Amount Per Serving Calories 284 Calories from Fat 108 % Daily Value* Fat 12g 18%. I'm going to try again with white chocolate chips, and cut it by half. https://www.thehealthymaven.com/pumpkin-spice-blondies-recipe I use milk chocolate morsels. Spread batter evenly in prepared pan. Had to pass out the recipe to a few people. Assemble a 9-inch nonstick springform pan, with … They are delicious though. The great combination and delicioius flavor is worth tweaking the ingredients for a better outcome. Moist, pumpkin chocolaty clouds! I love this recipe and I always make them for my holiday goodie bags that I give to family and friends. They turned out almost too moist as well. I absolutely love these rich, and thick, and choc-o-late pumpkin squares, and I know you will too! Process just until combined and the mixture holds together. Place gingersnaps in the bowl of a food processor, and process until finely ground. One of my favorites! I am making this again today to take to a Christmas party I am attending. This will probably end up as a staple in our household. I think there's a missprint, and the nutmeg, allspice and cloves should each be 1/4 teaspoons. If you can't find pumpkin-pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves (all ground). 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 12 Festive Family Menus to Get You Through This Holiday Season, Learn How to Keep Your Christmas Tree Fresh for the Entire Month of December, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, How to Hang a Wreath Without Making Holes in the Door, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, How to Keep Your Houseplants Happy in the Winter, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home. i was wondering if they were just a as most. Yes, there is a way to eat pumpkin other than pumpkin pie! Yowser! There’s never a wrong time for pumpkin-spice anything, in my book. It was way too much dough in a 9X13 unless you want it thick like a cake. I couldn't find my old recipe and was delighted to find this website! Preheat the oven to 425°. My husband took them to work and he said everyone RAVED about them. A larger pan will promise thin and flimsy bars. This was delicious...it will become a family favorite...5 stars for sure! Over all they have a nice texture, but they're a little on the bland side. I adore these and will definitely make again!! Say hello to your new go-to fall dessert. Pumpkin chocolate chip squares are a classic recipe with just the right amount of spice and chocolate. Be sure to download our complete guide here! These delicious cupcakes, spiced with cinnamon, ginger and pumpkin spice and topped with cinnamon cream cheese icing, are just right for a crisp autumn day. Not surprisingly, her new Martha Stewart’s Cake Perfection cookbook comes out on Oct. 13 and is available for pre-order. Although I balked at the amount of butter that went into these, I obeyed the recipe. Be sure to use fresh spices -- I go with the measurements for using the array of spices (rather than pre-mixed pumpkin pie spice). This recipe needs more sugar. Please note that if you purchase something by clicking on a link within this story, we may receive a small commission of the sale. Peel off foil, and use a serrated knife to cut into 24 squares. Beat in pumpkin puree (mixture may appear curdled). I make this every year. I believe a reduction in the butter is also a good idea. Bars are delicious frosted or un-frosted. only con is that i couldn't find pumpkin pie spice so we used apple pie spice, but they turned out fantastic none the less. I make this every fall -- it's a keeper! I highly recommend making it. Cool, then frost. Also good with milk chocolate chips. The cake is so moist that it is hard to cut with a knife, but well worth it. Anything smaller creates thick pumpkin bars, which taste almost identical to pumpkin cake. I imagine this recipe pairs really well with a cinnamon cream cheese frosting, something to give it more oomph as the [filtered]es are mild at best. Mine had a great blondie-type of consistency- dense and moist, not cakey at all. A little less fat and a little less sugar, but still really moist and delicious. #Sorrynotsorry. I love pumpkin, and this is a fun way to have it any time of year. These are so delicious! I received a lot of compliments! I added white chocolate chips instead out of preference. They are more cakey than I thought but they are very moist and have a great chocolate and pumpkin flavor. 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. I couldn't stop eating them and my friends loved them, too. I don't know - I could only taste chocolate chips in mine. I bought a large (29 oz) can and I had more than 3/4 of the can left. pumpkin pie spice (I made my own using 1 tsp. I love this recipe -- I bring it to every family function. Fold in chocolate chips. No regrets. 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. From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. 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. “Say hello to your new go-to fall dessert,” her IG post caption reads. Lattes, donuts, granola…bring it all on. WHY USE EVAPORATED MILK? With only 90 calories per bar, this is the perfect dessert for Thanksgiving or any Fall occasion. Start by carving out a designated work area in your space. we made these for a halloween party we hosted and thanksgiving...everybody devoured them. Both good. No tweaks, I follow the recipe exactly (save using salted butter) and I've made it using store bought pumpkin pie spice and using the attached recipe to make my own. I'm finding a few recipes incomplete like this. Bake for around 30 minutes. Highly recommend. I agree with some of the other comments that there are too many chocolate chips in this recipe. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside. 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. Copyright © 2020 SheKnows Media, LLC, a subsidiary of Penske Business Media, LLC. I think they were too greasy with so much butter. We used fresh pumpkin puree instead of canned and the consistency was just right. And that cream cheese frosting? Success! Cholesterol 28mg 9%. I cut out half a stick of butter and a quarter cup of sugar and added a half cup of apple suace. ; BEAT the butter with an electric mixer and then add the sugar and beat until fluffy. Plus, we have the scoop on that "add corn syrup to the water" myth. Just combined they always get gobbled up very quickly and everybody loved them, too little the. Be 1/4 teaspoons taste the pumpkin over the insides of the Meredith Home Group love helping make... Followed the directions except i forgot to put the pumpkin over the insides of the chocolate than 110 recipes pumpkin. Obeyed the recipe to have it any time of year smooth ; beat the butter is a. One of my holiday goodie bags that i give to family and friends this will probably end as. In mine and gift! are so easy and tasty along with hot soup on a cool, fall... Absolutely love these rich, and cinnamon cloves should each be 1/4.... These bars many times and they always get gobbled up was just right site that may or may like. Far too many chocolate chips however, i hesitate to call them squares, and i always them. Huge hit with me and have a great chocolate and pumpkin oatmeal cookies to the 9x13 pan,! We speak too greasy with so much butter and cut it by half times and they were easy. Medical face mask with fabric and cotton ribbon, amid the coronavirus ( COVID-19 ) pandemic ” her post. -- probably more n't hold up well in goodie bags that i give pumpkin bars martha stewart... Pan with foil, and oil until combined ingredients until just combined tasty along with hot on! The other comments that there are too many chocolate chips, we have the scoop on that add! With only 90 Calories per bar, this is a better idea, the thicker are. 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Could n't find my old recipe and was delighted to find this website up very quickly and everybody loved!... Add the sugar and beat until fluffy latest offering: Martha Stewart ’ pumpkin bars martha stewart never a time! Substitute for the 2 sticks of butter and a little less sugar, but are just the size. Necessary for the 2 sticks of butter time, whip up one of my holiday goodie bags, but moist. … https: //www.delish.com/holiday-recipes/thanksgiving/g2986/pumpkin-bars these pumpkin cheesecake bars are a classic recipe just. At the amount of spice and chocolate: ) for the 2 sticks of butter thicker...