Pumpkin Chocolate Chip Bars
These pumpkin chocolate chip bars are an easy way to enjoy fall baking. With warm spices and gooey chocolate chips, they’re soft, flavorful and comforting. This recipe is great for bakers of all levels and always a crowd favorite.
Servings: 12
Equipment
- Baking Dish 8-Inch Square
Ingredients
- ½ Cup unsalted butter melted
- 1 egg
- ¾ Cup pumpkin puree not pie filling
- 1 Cup brown sugar
- 1 Tablespoon vanilla extract
- 1 Teaspoon nutmeg
- 1 Teaspoon cinnamon
- 1 ¼ Cups all purpose flour
- 1 ¼ Cups plus 3 Tablespoons chocolate chips semi-sweet
Instructions
- Preheat oven to 350°F. Line an 8 x 8-inch baking pan with parchment. Set aside.
- In a large, microwave safe bowl melt the butter. Let it sit a few minutes to cool.
- Add the egg, pumpkin, brown sugar, vanilla, nutmeg, cinnamon, and whisk until smooth.
- Add the flour and combine. Make sure that you don't over mix.
- Stir in 1 ¼ cups of the chocolate chips.
- Place batter in the prepared baking pan and sprinkle with rest of the chocolate chips. Smooth the top lightly with a spatula.
- Bake for about 30 to 35 minutes.
- Cool completely before slicing and serving.
Notes
Let butter cool: Prevents the egg from scrambling when mixed.
Don’t overmix: Stir just until the flour disappears.
Use good chocolate: High quality chips melt better and taste richer.
Line the pan: Makes it easier to remove and slice cleanly.
Don’t overmix: Stir just until the flour disappears.
Use good chocolate: High quality chips melt better and taste richer.
Line the pan: Makes it easier to remove and slice cleanly.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 13mg | Potassium: 75mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2639IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
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