Pumpkin Squares (with honey)

I still have homemade, homegrown pumpkin puree in my freezer from our fall harvest. So when I needed to make a dessert the other day, I opted for something with pumpkin. After searching and comparing online recipes, I opted to most closely follow the recipe at MarthaStewart.com. It called for chocolate chips, which I didn't have, so I used white chocolate chips instead. Modifications are in italics.

Pumpkin Squares

2 c. whole wheat flour

1 1/2 tsp. ground cinnamon

3/4 tsp. ground ginger

1/2 tsp. ground nutmeg

1/2 tsp. ground allspice

1/2 tsp. ground cloves

1 tsp. baking soda
3/4 tsp. salt
1 cup (2 sticks) butter, room temperature
5/8 c. honey
1 large egg
2 tsp. vanilla extract
1 c. pumpkin puree
1 package (12 ounces) semisweet chocolate chips (I put half this amount of white chocolate chips and it could have used a little more)

Preheat oven to 350 degrees. Grease 9 x 13" pan.

In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside.

With an electric mixer, cream butter and honey 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 (or white chocolate) chips.

Spread batter evenly in prepared pan. Bake at 350 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.