Pumpkin Chocolate Chip Bars Recipe
Deliciously moist and spiced pumpkin chocolate chip bars that combine the rich flavors of pumpkin puree and sweet chocolate chips in a soft, cakey texture. These bars are perfect for fall treats, dessert tables, or an anytime snack that satisfies your sweet tooth with a hint of autumn warmth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup pumpkin puree (canned or homemade)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
- Combine Wet Ingredients: In a large bowl, beat together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well incorporated.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to ensure tender bars.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter.
- Bake: Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack before slicing into squares and serving. This helps the bars set and hold together better.
Notes
- You can substitute semi-sweet chocolate chips with dark chocolate or white chocolate if preferred.
- For a nuttier flavor and crunch, adding 1/2 cup chopped walnuts or pecans works well.
- Make sure not to overbake; bars can dry out if left too long, aim for a moist center.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bars can also be frozen; wrap tightly and freeze for up to 2 months.
Keywords: pumpkin bars, pumpkin chocolate chip bars, pumpkin dessert, easy fall dessert, baked pumpkin treat
Find it online: https://cookwithyana.com/pumpkin-chocolate-chip-bars-recipe/
