Name: Pumpkin Chocolate Chip Bars
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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

Description

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! ♡

Ingredients

Units Scale

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

Instructions

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.

Notes

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