This recipe comes from Everyday Food. It is now one of my favorite pumpkin recipes. It's almost like a pumpkin quickbread, but in a 9x13 form. They are very moist and full of fall flavors.
* 2 cups flour
* 1 tablespoon pumpkin-pie spice
* 1 teaspoon baking soda
* 3/4 teaspoon salt
* 1 cup 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 9x13 pan with foil or parchment, 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. Peel off foil, and use a serrated knife to cut into 24 squares.
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