Pumpkin Chocolate Chip Bars
Pumpkin chocolate chip bars are the perfect fall treat! They have pumpkin puree, cozy fall spices, and chocolate in every bite. The bars come together in one bowl and are such an easy bake for fall.
Ingredients
- 1/2 cup butter softened
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 1 egg yolk room temperature
- 1 tbsp vanilla
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsps cinnamon
- 1/4 tsp allspice
- 1/4 tsp ginger
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉/180℃. Grease an 8×8 inch square pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set side.
- Before starting, spread the pumpkin puree onto a plate and blot it with paper towel sheets to remove any excess liquid. Do this twice and set aside.1 cup pumpkin puree
- In a large bowl, add butter, dark brown sugar, and white sugar. Cream together for 2-3 minutes or until well combined. I recommend using a handheld electric mixer for this.1/2 cup butter, 1/2 cup dark brown sugar, 1/2 cup white sugar
- Add in egg yolk, vanilla, and blotted pumpkin puree. Continue mixing for another 1-2 minutes until smooth.1 egg yolk, 1 tbsp vanilla
- Add in flour, baking soda, cinnamon, allspice, ginger, and salt. Slowly mix in using a spatula until no flour streaks appear. Do not overmix!2 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsps cinnamon, 1/4 tsp allspice, 1/4 tsp ginger, 1/4 tsp salt
- Toss in the chocolate chips and mix in a few times.1 cup semi-sweet chocolate chips
- Transfer into the prepared pan and spread out evenly. Add more chocolate chips on top if desired. Bake the bars for 25-30 minutes. A toothpick inserted should come out with a few moist crumbs on it. If it is wet, it isn't ready yet. Continue to bake at 5 minute intervals until the edges are set.
- Remove the pan from the oven and cool the bars on a wire rack before cutting into squares.