Pumpkin-Pecan Squares with Cinnamon Chips

My calendar looks like a checker board and there are times the scramble to honor the commitments I've made looks like a bad vaudeville routine. I'm told my two first words were taxi and yes and I've been cursed ever since. Today's recipe was originally made during a time crunch and chosen because it was so simple to do. I continue to use it when I'm pressed for time, and while it is not my favorite recipe, these pumpkin squares have attended a lot of meetings and pot-luck suppers. The recipe was originally developed by Martha Stewart. I've changed it slightly because I thought her version was too sweet and that other ingredients overwhelmed the flavor of the pumpkin in the bars. The original recipe can be found here. Those of you who like your sweets really sweet will enjoy these. They are moist, cake-like and mildly flavored. They are perfect with afternoon tea or coffee. If your tastes run to less sweet European-style pastries, you might want to take a pass on this recipe. The greatest virtue of these bars is the ease with which they can be prepared. Here's the recipe for those of you I haven't scared away.

Pumpkin-Pecan Squares with Cinnamon Chips...from the kitchen of One Perfect Bite inspired by Martha Stewart

Ingredients:

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 cup sugar

1 large egg

2 teaspoons vanilla extract

1 cup canned pumpkin puree

1 cup cinnamon chips

1 cup chopped toasted pecans

Directions:

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.

2) In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

3) 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 cinnamon chips and pecans.

4) 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.

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