Pumpkin Bars with Chocolate Chips
User Reviews
5
Pumpkin Bars with Chocolate Chips
Description
Pumpkin Bars with Chocolate Chips brings together pumpkin puree, pumpkin pie spice, and softened butter creamed with granulated and brown sugar to create a rich, moist batter. Mini semi-sweet chocolate chips are folded into the mixture, with extra sprinkled on top before baking, resulting in a tender bar with soft crumb and sweet chocolate pockets. The recipe uses a baking soda leavening agent that helps the bars set with a slight crumb texture. Baking is done in a buttered and parchment-lined 13x9-inch pan for easy removal.
The flavor profile is marked by the cozy warmth of pumpkin spice combined with the creamy richness of butter and the sweetness of chocolate, giving a satisfying autumn dessert experience. The bars can be cooled completely before slicing into squares. Storing them in an airtight container and refrigerating extends their shelf life, with a recommendation to bring back to room temperature before serving to fully enjoy the texture and flavor.
The straightforward preparation involves creaming softened butter and sugars, mixing wet ingredients, then folding in sifted dry ingredients and chocolate chips. The topping of extra chocolate chips adds decorative appeal and a bit of texture contrast on the finished surface.
Ingredients
- 2 cups (258g) all-purpose flour (spooned and leveled)
- 3 tsp (6g) pumpkin pie spice
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup (226g) unsalted butter softened
- 3/4 cup (150g) granulated sugar
- 1/2 cup (110g) light brown sugar packed
- 1 egg large
- 1 1/2 tsp vanilla extract
- 1 cup (242g) pumpkin canned
- 1 1/2 cups (232g) semi sweet chocolate chips mini
Instructions
- Preheat oven to 350 degrees. Butter and line a 13 by 9-inch baking dish with parchment paper, butter parchment.
- In a medium mixing bowl whisk together flour, pumpkin pie spice, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and granulated sugar and brown sugar until well combined.
- Mix in egg and vanilla, then blend in pumpkin.
- Add flour mixture and mix just until combined then fold in all but 3 Tbsp of the chocolate chips.
- Spread batter evenly into prepared pan, sprinkle top evenly with remaining 3 Tbsp chocolate chips.
- Bake in preheated oven until bars are set (a toothpick should come out clean or with a moist crumb), about 30 - 35 minutes.
- Cool completely then lift bars from pan using parchment, cut into squares.
- Store in an airtight container (in refrigerator for longer shelf life, then let come to room temperature).
- Recipe source: adapted from Martha Stewart
User Reviews
Overall Rating
5
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