Description
These Pumpkin Chocolate Chip Bars are a perfect fall treat combining the warm spices of pumpkin pie with the sweet richness of semi-sweet chocolate chips. Moist and tender with a slightly chewy texture, these bars are easy to make and great for serving to guests or enjoying as a cozy snack.
Ingredients
Scale
Wet Ingredients
- 10 tablespoons (140 g) unsalted butter, room temperature
- 1/2 cup dark brown sugar, packed
- 3/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (do not use pumpkin pie filling)
Dry Ingredients
- 2 cups (260 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- Pinch of nutmeg
Add-ins
- 1 3/4 cups semi-sweet chocolate chips, divided (1 1/2 cups plus 1/4 cup)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9 x 13 inch baking pan with parchment paper, leaving about 2 inches of overhang on the sides to easily lift the bars after baking. Set aside.
- Drain pumpkin puree: Spread the pumpkin puree on a large plate and cover it with a paper towel to absorb excess moisture. Blot once more with a second paper towel if needed. This step prevents the bars from becoming too soggy. Set aside.
- Cream butter and sugars: Using a stand mixer fitted with the paddle attachment or a handheld mixer, cream the room temperature butter with the dark brown sugar and granulated sugar on medium-high speed for 2 to 3 minutes until the mixture becomes light and fluffy. Be sure to scrape down the sides of the bowl to incorporate all the ingredients evenly.
- Add wet ingredients: Mix in the egg yolk, drained pumpkin puree, and vanilla extract until everything is well combined and smooth.
- Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, cinnamon, ginger, cloves, allspice, and nutmeg to evenly distribute the spices and leavening agents.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, stirring on low speed just until combined. Avoid overmixing to keep the bars tender.
- Fold in chocolate chips: Remove the bowl from the mixer and gently fold in 1 1/2 cups of the semi-sweet chocolate chips using a spatula or wooden spoon.
- Transfer and top: Spread the batter evenly in the prepared baking pan using an offset spatula to level the surface. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top. Add more if desired for extra chocolatey flavor.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the edges are set, the top turns golden brown, and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool and serve: Remove the pan from the oven and transfer the bars to a wire rack to cool completely before lifting them out using the parchment paper overhang. Cut into 20 squares and enjoy.
Notes
- Store the bars tightly covered at room temperature for up to 4 days to maintain freshness.
- These bars can be frozen for longer storage. Wrap tightly and freeze for up to 2 months.
Nutrition
- Serving Size: 1 square (1/20th of batch)
- Calories: 220
- Sugar: 16g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
