After being reminded that I should use my set of Heilala flavored vanilla extracts, the pumpkin spice vanilla seemed like it should be next on the list, because fall baking season was in full swing (this was back in late October). So I made Sabine Vernier's Pumpkin Chocolate Chip Bars.
The recipe is quick and easy. You cream room temperature butter with brown sugar until fluffy; add an egg and vanilla, followed by pumpkin puree; mix in the dry ingredients (flour, baking powder, kosher salt, cinnamon, ginger, nutmeg, allspice, and cloves), and stir in chocolate. I used a bag of Ghiradelli milk chocolate chips. I transferred the batter to a parchment-lined 9-inch by 13-inch pan to bake.