Pumpkin season is not slowing down any time soon, and I’m perfectly fine with that. This is an easy pumpkin-meets-chocolate recipe that takes just minutes to mix together. Melted butter and brown sugar turn this recipe into more of a toffee like cookie, and less of a cake. Pumpkin puree is paired with a good amount of pumpkin pie spice, to boost up the flavor. And let’s not forget about the abundance of chocolate baked into these bars. Using an 8 x 8 inch pan, I was able to cut the bars into 9 pieces. These are going to go quickly.
Heat a stick of butter in a small saucepan over medium heat. While that was melting, I went ahead and whisked together my dry ingredients- flour, baking powder, salt, and good old pumpkin pie spice. A mix of cinnamon, ginger, nutmeg, allspice, and cloves can be used in place of pumpkin pie spice if you don’t have any on hand. Just be sure to end up with 1 1/2 teaspoons worth. Set dry ingredients aside.
Beat melted butter and brown sugar together in an electric mixing bowl on medium speed until smooth, about 3 minutes.
Add in the pumpkin puree, egg, and vanilla. Mix on low speed until smooth and well blended, about 2 minutes.
Gradually add the dry ingredients into the pumpkin mixture while on low speed. Mix until just blended, scraping down the sides of the bowl as needed.
Use a spatula to gently fold in 1 cup worth of chocolate chips. I like to use semi sweet chocolate.
Line an 8 x 8 baking pan with aluminum foil and lightly spray with non stick spray. Pour batter in the prepared pan, and smooth flat with a spatula. Take your reserved 2 tablespoons of chocolate chips and sprinkle them over the top of the batter. Can’t have too much chocolate, right?
Bake at 350 for 33-35 minutes, or until a toothpick inserted in the middle of the bars comes out clean. Let the bars cool in the pan for 30 minutes before slicing.
Lift the foil from the cooled pan and slice into 9 pieces. Pumpkin chocolate chip bars will last 1 week at room temperature in an airtight container. They’ll also freeze for up to 6 months. I noticed they tasted even richer and moister the next day after the flavors had time to meld together. I can’t tell you how they were the day after that; they weren’t around that long.
Happy pumpkin season!