Pumpkin Bars 4
Pumpkin Bars

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

Ingredients:
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 chipsCOOKBOOK - CFK Ad button

Directions:
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.
Pumpkin Bar 1

Pumpkin Bar 2In 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.Pumpkin Bar 3Add in the pumpkin puree and mix until well combinedMix in the dry ingredients, stirring just until combined. Fold in the chocolate chips.Pumpkin Bar 5Spread the batter evenly in the prepared pan.Pumpkin bar 6Bake 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.Pumpkin bar 7

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Cool completely in the pan before lifting the pars out of the pan, cutting into squares; serve.

Pumpkin Bars

Recipe from Mels Kitchen Cafe, Copyright Carrie Groneman, 2014

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