We may be living a different type of fall here in California than the kind that I’m accustomed to at home but that’s not going to stop me from getting up to my elbows in orange!
Over the past couple of weeks we’ve been baking oatmeal pumpkin breakfast cookies (so yummy), savoring squash soups and experimenting with different versions of these chocolate chip pumpkin squares. We are definitely on some kind of pumpkin roll. Now all I need is a copy of Charlie Brown’s It’s the Great Pumpkin and all will be complete.
The squares that I’m featuring today are very reminiscent of pumpkin pie. If you’re not a fan of the taste or texture of pumpkin pie, these are not your squares. On the other hand, if you enjoy pumpkin pie, you will find the taste of these squares remarkably similar with an accent on the fresh ginger. The texture of the squares is slightly firmer than pumpkin pie which allows them to be hand held but you get the same soft, melt-in-your-mouth quality minus the copious amounts of sugar, cream and groovy condensed milk. You can skip the chocolate if you wish and mix in any nut, seed or dried fruit instead.
If you’re sulfite sensitive, you may wish to use your own blend of spices to avoid the preservative that is commonly found in commercial “pumpkin pie” spice. Pumpkin pie spice is generally made up of a combination of ground cinnamon, nutmeg, ginger and allspice but cinnamon/nutmeg will get you mostly there.