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Pumpkin Chocolate Chip Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 35 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Pumpkin Chocolate Chip Bars combine the warm spices of pumpkin pie with the rich indulgence of semisweet and dark chocolate chips, creating fudgy, moist bars perfect for fall or anytime you crave a cozy treat. The unique step of toasting pumpkin pie spice in melted butter enhances the flavor depth, making these bars irresistibly aromatic and delicious.

Ingredients

Wet Ingredients

  • 1 cup (227 g) unsalted butter
  • 1 cup (220 g) packed light brown sugar
  • 1 cup (200 g) granulated sugar
  • 1 (8-oz) cup (227 g) canned 100% pure pumpkin puree
  • 2 teaspoons (10 ml) vanilla extract
  • 1 large egg, at room temperature

Dry Ingredients

  • 2 cups (240 g) all-purpose unbleached flour
  • 1 teaspoon (5 g) baking powder
  • 1/2 teaspoon (3 g) kosher salt
  • 1 tablespoon (8 g) pumpkin pie spice

Add-ins

  • 1 cup (170 g) semisweet chocolate chips
  • 1 cup (170 g) dark chocolate chips

Instructions

  1. Melt Butter and Toast Spices: Place 1 cup of unsalted butter in a medium saucepan and melt over medium heat until fully liquefied. Add 1 tablespoon pumpkin pie spice to the melted butter and toast for about 1 minute, stirring occasionally, until the mixture becomes aromatic.
  2. Add Sugars: Stir in 1 cup granulated sugar and 1 cup packed light brown sugar into the butter and spices mixture, mixing until sugars are well incorporated and smooth.
  3. Add Pumpkin and Vanilla: Mix in 1 cup canned pure pumpkin and 2 teaspoons vanilla extract thoroughly to incorporate moisture and flavor evenly.
  4. Add Egg: Beat in 1 large egg at room temperature until fully combined.
  5. Add Dry Ingredients: Gently sprinkle 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt over the wet mixture. Allow them to sit briefly before folding to prevent overmixing and keep the bars tender.
  6. Fold in Chocolate Chips: Carefully fold in 1 cup semisweet and 1 cup dark chocolate chips using a spatula to distribute them evenly without breaking.
  7. Bake: Pour the batter into a greased baking pan. Bake at 350°F (177°C) for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but no wet batter.

Notes

  • Using melted butter helps create a fudgy texture distinct from typical cakey pumpkin bars.
  • Toasting the pumpkin pie spice in butter intensifies the flavor and aroma.
  • Careful folding of chocolate chips prevents them from breaking and ensures even distribution.
  • Do not overmix once the flour is added to avoid tough bars.
  • Use a greased or parchment-lined pan for easy removal of bars after baking.
  • Allow bars to cool completely before cutting to maintain their structure.

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