Reminiscent of the beloved pumpkin chocolate chip muffins these dense chewy bars have been a frequent visitor in my kitchen over the course of the last several weeks. Pumpkin and chocolate is one of my all time favorite flavor combos. It just pairs so nicely together and these yummy bars are no exception. They're pretty dang good. So if you're looking for more ways to get pumpkin and chocolate into your regular diet I suggest you give this recipe a try!
Pumpkin Chocolate Chip Bars
2 1/3 cups all-purpose flour
1 tbsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking soda
3/4 tsp salt
1 cup butter, room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 tsp vanilla extract
1 (15-ounce) can pure pumpkin puree
2 cups semisweet chocolate chips
3/4 cup pecans; roughly chopped (optional)
Preheat oven to 350 degrees. Line a 9X13-inch pan with parchment paper or foil and spray with non stick cooking spray. Leave an overhang on each long side so the bars can be easily pulled out of the pan once they are done baking and cooling.
In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. In the bowl of a stand mixer or in a large bowl using a handheld electric mixer, cream the butter, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined. Don’t worry if the mixture looks curdled – it will look normal again when the dry ingredients are added.
Mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips and pecans (if using).
Spread the batter evenly in the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in the pan before lifting the bars out of the pan, cutting into squares and serving.