These Pumpkin Chocolate Chip Bars have quickly skyrocketed to the top of my favorite pumpkin treats list. Dense, chewy, soft and loaded with chocolate chips, they’re completely fabulous! ♡
- 1 cup butter (I use salted)
- 1 heaping tablespoon pumpkin pie spice
- 1/8 teaspoon freshly grated nutmeg
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup canned pure pumpkin
- 2 teaspoons vanilla
- 1/2 teaspoon kosher salt
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 cups semisweet chocolate chips, see notes
- Preheat the oven to 350 degrees F. Spray a 9×13 inch pan with nonstick spray, or line with parchment paper.
- In a medium saucepan, melt 1 cup of butter over medium heat. Once the butter is melted and slightly bubbly, add in the pumpkin pie spice. Let the spices toast in the pan for just a few seconds, then remove the pan from heat. Let cool for just 2 to 3 minutes.
- Add both sugars, pumpkin, vanilla and salt. Stir well.
- Add egg and stir vigorously right away so that it doesn’t curdle.
- Add flour (be sure to spoon and level it when measuring) and baking powder and stir until most of the lumps are gone, but do not over mix. Add 1 cup of the chocolate chips and mix until just combined.
- Pour the batter into the prepared pan and spread to the edges. Sprinkle the remaining 1 cup chocolate chips on top and take a knife and gently give a few stirs to barely mix the chocolate chips in.
- Bake at 350 for about 23-28 minutes (don’t over bake!). The edges should be pulling slightly from the sides of the pan.
- Let cool slightly before cutting or go ahead and eat one while they’re hot (so good!).
- Keep leftover bars stored on the counter, tightly sealed. I think these are best if eaten the day you make them, but they will still be delicious for another day or two.
- You could use a combination of half milk chocolate chips and half semisweet if you like. You could also use a combination of dark and semisweet chocolate chips. You definitely won’t go wrong with any combination of chips that you choose to use.
- Prep Time: 10 mins
- Cook Time: 30 mins