Do you like pumpkin? How about chocolate?
Then you are in for a real treat if you do.
Because I found the PERFECT match…finally!
These really are the BEST Pumpkin Chocolate Chip Bars.
Not dry crumb in the batch, quicker than cookies and YUMMY.
The spices make it flavorful, the butter makes it scrumptious and using canned pumpkin means they make up quick anytime of the year.
I found this recipe at Mels Kitchen Cafe and they are so good, that the pursuit for the perfect pumpkin bar is over; because these really are the BEST Pumpkin Chocolate Chip Bars!
BEST Pumpkin Chocolate Chip Bars
2 1/3 cups flour
1 Tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
¾ teaspoon salt
1 cup butter (2 sticks) at room temperature
¾ cup granulated sugar
¾ cup brown sugar, packed
1 large egg
2 teaspoons 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 so the parchment will 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 the vanilla.
Add in the pumpkin puree and mix until well.
Mix in the dry ingredients, stirring just until combined.
Now 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.
This will take about 35-40 minutes; depending on your oven.
Cool completely in the pan before lifting the pars out of the pan, cutting into squares; serve.
TIP: Put these BEST Pumpkin Chocolate Chip Bars in the refrigerator for an hour or so before serving.
Recipe from Mels Kitchen Cafe, Copyright Carrie Groneman, 2014, 2018
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