I know that pumpkin season might be over for some people, but I still have a can hiding in my pantry and some homemade puree in my freezer. While the weather is still cold, I still can’t resist that smell of pumpkin and spices baking in the oven. These bars deliver all the yummy flavors of a classic pumpkin dessert, but the addition of chocolate gives them a little something extra. These bars stay super moist because of the pumpkin (and yes, two sticks of butter).
This week has been a couple of high-calorie postings. I promise next week’s are a bit healthier for all you calorie counters out there (me included)!
Pumpkin Chocolate Chip Bars, adapted from Two Peas and Their Pod
2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin
1 package (12 ounces) semisweet chocolate chips
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.
With a stand or electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.
Cool bars completely in pan. Cut into squares and serve.