Pumpkin chocolate chip bars are a classic recipe with just the right amount of spice and chocolate. This pumpkin dessert has a moist cake-like texture and MUST be eaten with a glass of cold milk.
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PUMPKIN CHOCOLATE CHIP BARS
Baking is an activity that both the kids and I love and it falls into the creative/productive category. I have an unwritten rule that I don’t bake pumpkin goodies until October 1st so that I don’t burn myself out on pumpkin treats by the time fall season is over. But rules,…they were meant to be broken.
PRO TIP
As with most pumpkin desserts, they’re better the next day because the pumpkin flavor soaks in.
Pumpkin Chocolate Chip Bars
Pumpkin Chocolate Chip Bars are a classic recipe with just the right amount of spice and chocolate. They have a moist cake-like texture and MUST be eaten with a glass of cold milk.
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Preheat oven to 350 degrees and line the bottom and sides of a 9-by-13-inch baking pan with parchment paper.
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In a large bowl, cream the butter and sugar on medium-high speed until smooth with a mixer; beat in eggs and vanilla until combined. Beat in pumpkin puree. Reduce speed to low, and mix in flour, pumpkin pie spice, baking soda, and salt until just combined. Fold in chocolate chips reserving 1/4 cup for the top.
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Spread batter evenly in prepared pan and sprinkle with reserved chips. Bake 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, 28 to 35 minutes. Cool completely in pan.
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Lift cake from pan, peel off parchment and use a serrated knife to cut into 24 squares.
