Description
Delicious fudgy pumpkin bars packed with chocolate chips, perfect for fall treats.
Ingredients
Scale
- 1 cup butter (2 sticks)
- 1 tablespoon pumpkin pie spice*
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 (8-oz) cup pumpkin, canned (not pumpkin pie filling)
- 2 teaspoons vanilla
- 1/2 teaspoon kosher salt
- 1 large egg
- 2 cups all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate chips
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.
- Add 1 tablespoon pumpkin pie spice to the hot butter and let it toast for a few seconds.
- Stir in 1 cup granulated sugar and 1 cup packed brown sugar.
- Add 1 cup pumpkin puree (not pumpkin pie filling) and mix in 2 teaspoons of vanilla and 1/2 teaspoon kosher salt.
- Add 1 large egg and mix vigorously.
- Add 2 cups flour and 1 teaspoon baking powder, stir them together.
- Mix until most lumps are gone, being careful not to overbeat.
- Pour the batter into the prepared pan.
- Sprinkle 1 cup semisweet and 1 cup dark chocolate chips over the top and gently fold them into the batter.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Let cool before slicing.
Notes
- Storage: Keep leftovers tightly sealed for 2-3 days or freeze for up to 3 months.
- Do not use pumpkin pie filling; use pure pumpkin puree.
- Optional: Substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and ginger.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg