Happy October!! This truly may be my very favorite month of the year. Each day brings a coolness, a refreshing start, a beautiful landscape, and so many fun things to do. I’m ready for pumpkin patches, Halloween movies, bright colors, and all things fall recipes.
Jerod laughs at me on the regular for my obsession with all things pumpkin pie spice, and today’s recipe is no different. To celebrate the first day of October, let’s break out the pumpkin and chocolate chips, and make our homes smell absolutely amazing as this sweet treat bakes!
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup butter, softened
- 1 cup sugar
- 2 teaspoons vanilla
- 1 egg
- 1 cup canned pureed pumpkin
- 1 1/2 cups chocolate chips
Preheat oven to 325 degrees. Grease a 9×13 dish and set aside.
Combine flour, baking soda, salt, and pumpkin pie spice in a medium bowl. Set aside.
In a mixing bowl, cream together softened butter and sugar until light and fluffy. Add vanilla and egg and combine well. Mix in pumpkin puree.
Slowly add dry ingredients into mixture and beat well. Gently fold in chocolate chips.
Spread batter evenly into greased 9×13 pan. Bake for 30-35 minutes until edges begin to pull away from pan and center is set. Cool completely before cutting and enjoy!