The Munchkin speaks very well for being 2 & a few months. She’s doing full sentences, & pronounces most words correctly, with the exception of the toddler W for Ls & most Rs. However, there’s one word in particular that she doesn’t say right, that I am just fine with her mispronouncing for the next month or two: pumpkin.
Saturday morning, My Husband The Occasional Perfectionist was trying to help her say it correctly. To his credit, he did get her to go from “wewk” to “milk,” but I’ll admit I wasn’t overly heartbroken when it didn’t quite take. A few minutes later she was saying the blessing on breakfast & trying to say “we thank thee that we get to go to the pumpkin patch today.” At first she said her usual “pumpmick,” but then paused, remembering that it wasn’t right. She then corrected herself: “mumpick.” Another pause; that didn’t sound right either. Finally she gave up & finished the prayer in a hurry: “name of Jesus Christ, amen.”
Thankfully, it’s still “pumpmick.” & she got her very own Munchkin-sized pumpmick at the pumpmick patch.
Now for some pumpmick — I mean, pumpkin — squares.
These are to die for. Period. I make these countless times every fall — it helps that the recipe uses exactly half a small can of pumpkin, so you just have to use up the rest, right? I mean, just look at all those moist, delicious crumbs! Martha really does it right.
- 2 cups — spooned & leveled — all-purpose flour
- 1 Tbsp. pumpkin pie spice*
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 cup (2 sticks) unsalted butter, room temp
- 1 1/4 cups sugar
- 1 large egg
- 2 tsp. vanilla
- 1 cup canned pumpkin
- 1 pkg. (12 oz.) semisweet chocolate chips
- Preheat oven to 350. Line a 9×13 pan with foil, making sure that the foil goes up the sides.
- Combine the dry ingredients in a medium bowl; set it aside.
- Cream butter & sugar together until it’s smooth. Then beat in the egg & vanilla; scrape sides of bowl. Beat in pumpkin puree, making sure there’s no unincorporated butter mixture at the bottom.
- Mix in dry ingredients on low just until combined. Then fold in the chocolate chips.
- Spread the mixture evenly in the bottom of the pan.
- Bake 35 to 40 minutes or until a toothpick comes out with just a few of those moist delicious crumbs I mentioned.
- Cool completely in the pan. (Yeah, right. You smell it & resist.) Use the foil edges to lift the bars from the pan, then peel off the foil & cut with a serrated knife. Enjoy!