Description
These Pumpkin Chocolate Chip Bars offer a perfect balance of spiced pumpkin flavor and semi-sweet chocolate chips in a moist, tender bar. Ideal for fall or holiday seasons, they bring together warm spices and rich chocolate in an easy-to-make treat that is perfect for sharing or enjoying as a 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
Additional
- 1 3/4 cups semi-sweet chocolate chips, divided
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9 x 13 inch baking pan with parchment paper, allowing the parchment to extend 2 inches over the sides for easy removal of the bars after baking.
- Drain Pumpkin Puree: Spread the pumpkin puree on a large plate and cover it with a paper towel to remove excess moisture. Blot with a second paper towel if necessary. This step ensures the bars will not be too wet.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment or using a handheld mixer, cream together the unsalted butter, dark brown sugar, and granulated sugar on medium-high speed for 2 to 3 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
- Add Egg Yolk, Pumpkin, and Vanilla: Mix in the egg yolk, drained pumpkin puree, and vanilla extract until well combined.
- 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: Add the dry ingredients to the wet mixture and mix on low speed just until combined. Be careful not to overmix to maintain a tender texture.
- Fold in Chocolate Chips: Remove the bowl from the mixer and gently fold in 1 1/2 cups of semi-sweet chocolate chips using a spatula or wooden spoon to evenly distribute them without overworking the batter.
- Transfer to Pan and Add Topping: Spread the batter evenly in the prepared pan using an offset spatula. Sprinkle the remaining 1/4 cup chocolate chips evenly over the top. Add more if desired for extra chocolate.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the edges are set, the top is golden brown, and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Remove the pan from the oven and place on a wire rack to cool completely before cutting into 20 squares for serving.
Notes
- Store bars tightly covered at room temperature for up to 4 days to maintain freshness.
- These bars can be frozen; wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 square (approx. 1/20th of batch)
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
