White Chocolate Chip Pumpkin Bars

I decided that since I had finally found canned pumpkin at the grocery (apparently there is a shortage of pumpkin this year) I should make something sweet. I found this recipe on the web after a search for pumpkin on Martha Stuart. As you can see, I don't really have a sweet tooth... at all. I can be persuaded into eating a Swedish fish or gummy bear once in a while but never understood the world's love affair with a piece of chocolate. So when I saw this recipe with a recommendation to switch up the dark chocolate for white chocolate I decided to give it a go.

White Chocolate Chip Pumpkin Bars

2 C all-purpose flour

1 T pumpkin-pie spice

1 t baking soda

3/4 t salt

1 C (2 sticks) unsalted butter, at room temp

1 1/4 C sugar

1 large egg

2 t vanilla extract

1 C canned pumpkin

12 ounces white chocolate chips

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.

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 (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.