Pumpkin Chocolate Chip Bars
User Reviews
5
Pumpkin Chocolate Chip Bars
Description
This recipe starts by browning butter to add a subtle caramel note, then mixing it with sugars until fully smooth. Stirring in unsweetened pumpkin puree and pumpkin pie spice gives a moist, warmly spiced base. After cooling the wet mixture to avoid scrambling the egg, egg and vanilla are blended in. The dry ingredients—flour, baking soda, and salt—are folded carefully into the batter. Checking the batter temperature before adding chocolate chips prevents premature melting and ensures even distribution.
The batter is poured into a greased baking pan, spread evenly, and topped with additional chocolate chips. Baking at 350°F results in bars with a soft crumb and melty chocolate pockets, while the pumpkin pie spice provides a characteristic autumnal flavor enhanced by the caramelized butter undertones.
These bars suit dessert plates or snack times and pair well with coffee or milk. The use of canned unsweetened pumpkin puree and pumpkin pie spice specifically is essential to achieve the intended flavor and texture.
Ingredients
- 1 cup butter (melted)
- 1 cup brown sugar
- 1 cup sugar
- 3/4 cup pumpkin puree unsweetened, canned
- 2 teaspoons pumpkin pie spice
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips semi-sweet
Instructions
- Start by melting the butter in a saucepan. Once the butter is melted, let it get a slight golden color by letting it bubble for 2 minutes. Then add in brown sugar and sugar and mix it until the mixture is completely smooth. Remove from the heat.
- Add in unsweetened pumpkin and pumpkin pie spice and mix well until it is completely smooth. Let it cool for about 15 minutes.
- Once the mixture has slightly cooled, add in egg and vanilla. You don't want to add the egg while the mixture is too hot or the egg will end up cooked!
- Fold in flour, baking soda, and salt.Before you add in the chocolate chips, check to make sure the dough temperature isn't too warm or the chocolate chips will melt. If you need to chill the dough, cover it and place it in the refrigerator before adding the chocolate chips.
- Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking pan with non-stick cooking spray. Pour batter into the pan and evenly spread.
- Sprinkle the top with a little more chocolate chips. Bake for 24-30 minutes or just until the cookie bars are barely baked. You want to lean more towards underdone rather than overbaked.
- Let the pumpkin chocolate bars cool before cutting. A tip would be to use a plastic knife to make it easier to slice the bars. Also, you can place the bars in the freezer for 15 minutes to make it easier to cut.
Notes
- Use only unsweetened canned pumpkin puree, not pumpkin pie filling, for correct flavor and texture.
User Reviews
Overall Rating
5
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