Description
These Pumpkin Chocolate Chip Bars are a moist and flavorful fall treat, combining the warm spices of cinnamon, ginger, cloves, and nutmeg with rich pumpkin puree and semi-sweet chocolate chips. Perfectly soft with a tender, cake-like texture, these bars are easy to make and ideal for sharing or enjoying as a cozy seasonal dessert.
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
Chocolate
- 1 3/4 cups semi-sweet chocolate chips, divided (1 1/2 cups for the batter, 1/4 cup for topping)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9 x 13 inch baking pan with parchment paper, allowing the parchment to extend about 2 inches over the sides for easy removal later. Set aside.
- Drain pumpkin puree: Spread the pumpkin puree on a large plate and place a paper towel over it to absorb excess moisture. Use another paper towel to blot the pumpkin if needed. This step ensures the bars are not too wet.
- Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), cream together the softened butter, dark brown sugar, and granulated sugar on medium-high speed for 2 to 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add egg yolk, pumpkin, and vanilla: Mix in the egg yolk, drained pumpkin puree, and vanilla extract until everything is fully combined.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, ground cinnamon, ground ginger, ground cloves, ground allspice, and a pinch of nutmeg.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients in the mixer on low speed. Mix just until combined to avoid overmixing, which can toughen the bars.
- Fold in chocolate chips: Remove the bowl from the mixer and use a large spatula or wooden spoon to gently stir in 1 1/2 cups of the semi-sweet chocolate chips, ensuring an even distribution.
- Transfer batter to pan: Spread the batter evenly in the prepared baking pan using an offset spatula to smooth the top. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the surface. You can add a few extra chips if you like more chocolate on top.
- Bake: Bake for 25 to 30 minutes, or until the edges are set, the top turns golden brown, and a toothpick inserted into the center comes out mostly clean or with just a few moist crumbs.
- Cool and serve: Remove the pan from the oven and allow the bars to cool completely on a wire rack. Once cooled, lift the bars out using the overhanging parchment and cut into 20 squares for serving.
Notes
- Store the pumpkin chocolate chip bars tightly covered at room temperature for up to 4 days to keep them fresh.
- These bars freeze well; you can freeze them in an airtight container or wrapped tightly in plastic wrap and foil for longer storage.
Nutrition
- Serving Size: 1 bar (1/20th of batch)
- Calories: 210
- Sugar: 17g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
