These bars are so tender, not dry crumb in the batch, quicker than cookies and NUMMY. The spices are perfect, the butter makes it scrumptious. By using canned pumpkin these are terrific to whip up any time of year, not just in the fall. I found this recipe at Mels Kitchen Cafe and it’s very, very good. In fact, it’s so good, I can quit looking for the perfect pumpkin bar:)
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Chocolate Chip Pumpkin Bars
2 1/3 cups flour
1 Tbl. pumpkin pie spice
1 tsp. cinnamon
1 tsp. baking soda
¾ tsp. salt
1 cup butter (2 sticks) at room temperature
¾ cup granulated sugar
¾ cup brown sugar, packed
1 large egg
2 tsp. vanilla
15 oz. pure pumpkin puree (do not use the canned pie filling)
11 – 12 oz. chocolate chips
Heat oven to 350 degrees. Coat a cake pan, 9×13, with cooking spray or line with parchment; cutting it long to go up the sides of the pan for easier removal.
In a medium bowl, mix together the flour, pumpkin pie spice, cinnamon, baking soda and salt; set aside. In the bowl of a stand mixer or a large bowl using a mixer, cream the butter, granulated sugar and brown sugar on med-high speed until smooth.Beat in egg and vanilla.Add in the pumpkin puree and mix until well combinedMix in the dry ingredients, stirring just until combined. Fold in the chocolate chips.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, about 35-40 minutes.
Cool completely in the pan before lifting the pars out of the pan, cutting into squares; serve.
Recipe from Mels Kitchen Cafe, Copyright Carrie Groneman, 2014
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