Categories: Desert, Pumpkin

Ingredients

• 8 tablespoons (1 stick) unsalted butter, melted and cooled $
• 1 1/4 cups sugar $
• 3 large eggs $
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract $
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt $
• 1 3/4 cups all-purpose flour $
• 1/3 cup milk $
• 1 cup miniature chocolate chips $
• 1 cup chopped walnuts $

Directions

1. Preheat oven to 350ºF. Mist an 8-inch square baking pan with cooking spray; line with parchment.

2. Whisk together butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. Stir in baking soda, baking powder, pumpkin pie spice and salt. Stir in 1/2 of flour, then milk, then remaining flour, stirring until just combined (do not overmix). Fold in chocolate chips and nuts.

3. Scrape batter into pan and smooth top with a rubber spatula. Bake until firm to the touch and a toothpick inserted in center comes out clean, 55 to 60 minutes. Let cake cool in pan on a wire rack for 5 minutes, then invert onto rack. Immediately turn right side up onto another rack to cool completely. Cut into 9 squares and serve.

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