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Pumpkin Chocolate Chip Bars Recipe

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4.2 from 10 reviews

Delight in these moist and flavorful Pumpkin Chocolate Chip Bars, combining the warm spices of pumpkin pie with the rich sweetness of semi-sweet and dark chocolate chips. Perfectly spiced and studded with melty chocolate, these bars are an ideal treat for fall or any time you crave a festive dessert.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 cup pumpkin puree

Chocolate Chips

  • 1 cup semi-sweet chocolate chips (divided)
  • 1 cup dark chocolate chips (divided)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it's at the right temperature when your batter is ready to bake.
  2. Prepare Baking Dish: Line a 9 x 13 inch brownie baking dish with parchment paper and lightly coat it with cookie spray to prevent sticking, then set aside.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and kosher salt until well combined. Set this mixture aside.
  4. Cream Butter and Sugars: Using a standing mixer, cream the softened butter with the brown and granulated sugars until the mixture is light and fluffy. This process incorporates air, which helps create a tender crumb.
  5. Add Egg, Vanilla, and Pumpkin: Beat in the egg and vanilla extract until just combined, followed by the pumpkin puree. Mix until the batter is smooth and homogenous.
  6. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the batter.
  7. Fold in Chocolate Chips: Gently fold in 3/4 cup of the semi-sweet chocolate chips and 3/4 cup of the dark chocolate chips, distributing them evenly throughout the batter.
  8. Transfer Batter to Dish: Spread the batter evenly into the prepared 9 x 13 inch baking dish, smoothing the top for even baking.
  9. Top with Remaining Chocolate Chips: Sprinkle the remaining 1/4 cup semi-sweet and 1/4 cup dark chocolate chips on top of the batter for a decorative and flavorful finish.
  10. Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating the bars are fully baked.
  11. Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan before cutting into 16 squares for serving.

Notes

  • Ensure the butter is softened to room temperature for easier creaming.
  • Use parchment paper for easy removal and minimal mess when taking the bars out of the pan.
  • You can substitute semi-sweet or dark chocolate chips with your preferred chocolate variety if desired.
  • Store the bars in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
  • For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour.

Find it online: https://simpleplatter.com/pumpkin-chocolate-chip-bars-recipe/