Pumpkin Chocolate Chip Bars
Delightful pumpkin chocolate chip bars combining warm spices and sweet chocolate for a cozy treat perfect for any occasion.
Ingredients
For the Batter
- 113 g 113 g (8 tbsp) melted unsalted butter
- 200 g 200 g (1 cup) packed light brown sugar
- 75 g 75 g (⅓ cup) unsweetened canned pumpkin purée
- 1 tbsp 1 tbsp neutral-flavored oil
- 1 tsp 1 tsp vanilla extract
- 2 tsp 2 tsp ground cinnamon
- 1 tsp 1 tsp ground ginger
- ½ tsp ½ tsp ground cardamom
- ¼ tsp ¼ tsp ground allspice
- ½ tsp ½ tsp fine sea salt
- ½ tsp ½ tsp baking soda
- 190 g 190 g (1½ cups) all-purpose flour
- 170 g 170 g (1 cup) semisweet chocolate chips
Instructions
Preparation
- Preheat oven to 350°F (180°C) and prepare an 8×8-inch baking pan by greasing it lightly and lining it with parchment paper.
- In a large mixing bowl, whisk together melted butter and brown sugar until smooth and fully blended.
- Add pumpkin purée, oil, vanilla, spices, and salt, then mix until the texture becomes even and glossy.
- Stir in baking soda, then gently fold in flour along with most of the chocolate chips until just combined without overmixing.
- Spread the batter evenly into the prepared pan, smooth the surface, and then scatter the remaining chocolate chips on top, pressing them lightly into the mixture.
Baking
- Bake for about 30–35 minutes, until set, lightly golden, and still slightly soft in the center.
- Allow to cool in the pan for around 20 minutes, lift out using the parchment, and then cut into bars once cooled.
Notes
Store in an airtight container at room temperature for up to 4 days. For longer-term storage, wrap individual bars and freeze for up to three months.