Pumpkin Chocolate Chip Bars
Delightful and moist bars filled with pumpkin and chocolate chips, perfect for fall festivities.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
Wet Ingredients
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 1 cup pumpkin purée Use plain, unsweetened pumpkin purée
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined.
- Add the egg and vanilla extract to the mixture, and whisk until fully incorporated.
- Stir in the pumpkin purée until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips until evenly distributed.
Baking
- Spread the batter evenly into the prepared baking dish.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely in the baking dish before cutting into squares.
Notes
These bars can be served with vanilla ice cream, whipped cream, or caramel sauce. Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to three months.