Ingredients
- 1 cup butter (2 sticks): Provides a rich, creamy base and keeps the bars moist.
- 1 tablespoon pumpkin pie spice: Adds warmth and enhances the pumpkin flavor.
- 1 cup granulated sugar: Contributes to the sweetness and helps create a tender texture.
- 1 cup packed brown sugar: Adds moisture and a hint of caramel flavor.
- 1 cup canned pumpkin (not pumpkin pie filling): Brings in moisture and a subtle pumpkin taste.
- 2 teaspoons vanilla extract: Enhances the overall flavor profile.
- 1/2 teaspoon kosher salt: Balances the sweetness and enhances the flavors.
- 1 large egg: Binds the ingredients together and adds structure.
- 2 cups all-purpose flour: Provides the necessary structure for the bars.
- 1 teaspoon baking powder: Helps the bars rise slightly, giving them a light texture.
- 1 cup semisweet chocolate chips: Adds bursts of chocolatey goodness.
- 1 cup dark chocolate chips: Introduces a deeper chocolate flavor for balance.
Instructions
Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking pan with nonstick spray or line it with parchment paper for easy removal later.
Melt the Butter and Toast the Spices: In a medium saucepan, melt 1 cup of butter over medium heat. As the butter melts and bubbles, add 1 tablespoon of pumpkin pie spice. Toast the spices for a few seconds, then remove from heat to prevent burning.
Combine the Sugars and Pumpkin: Stir in the granulated sugar and packed brown sugar until well combined with the melted butter. Add the canned pumpkin, mixing well to incorporate.
Add Vanilla, Salt, and Egg: Stir in the vanilla extract and kosher salt. Quickly add the egg and stir vigorously to prevent curdling. If your mixture is still hot, allow it to cool for a minute before adding the egg.
Incorporate the Dry Ingredients: Add the flour to the mixture but do not stir yet. Sprinkle the baking powder over the flour and use a teaspoon to mix it into the flour. Gently stir the flour mixture into the wet ingredients until most lumps are gone, being careful not to overmix.
Fold in the Chocolate Chips: Pour the batter into the prepared pan and spread it evenly to the edges. Sprinkle the semisweet and dark chocolate chips over the top, then gently fold them into the batter with a spatula.
Bake to Perfection: Place the pan in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The edges should start to pull away from the sides of the pan.
Cool and Serve: Allow the bars to cool completely in the pan before lifting them out using the parchment paper. Slice into squares and enjoy!
Notes
Keep leftover bars in an airtight container at room temperature for up to 3 days. To keep them longer, store them in a sealed ziplock bag and freeze for up to 3 months. When ready to enjoy, let them thaw at room temperature while still in the bag to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert