I don’t know how they do it, but Starbucks Pumpkin Spice Lattes are like liquid crack.

Something about that sugary, spicy, frothy latte has become tightly correlated in my brain with the first turning leaves.  I start to crave them in September.

Their marketing team has done an amazing job convincing me I should spend $5 for one of those puppies every week.  I tip my hat to you, Starbucks.**

Finally, in late November, I think I have had my fill.  Back to the plain, boring nonfat latte for me.  Or more likely, the yummy french press coffee I get for free and make at home.

That doesn’t mean all things pumpkin spice are gone, though.  No, no.  I’m still embracing pumpkin season for a few last moments.  If you haven’t had your fill of seasonal goodness yet, make these.  They are like fluffy little heavenly cake squares.

Simply delightful.

**(I feel like the dad from So I Married An Axe Murderer, who goes off about the colonel at KFC.  “He puts an addictive chemical in the chicken that makes you crave it fortnightly!”  Come on, at least one person I know should get that reference…)

Ingredients

Directions

Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.
With a stand or electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or 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.
Cool bars completely in pan. Cut into squares and serve.