Pumpkin Chocolate Chip Bars Recipe

There’s something undeniably comforting about the combination of pumpkin and chocolate, especially as the cooler months approach. These Pumpkin Chocolate Chip Bars are the perfect treat to bring warmth and sweetness to your home. With a soft, moist texture and the rich flavor of pumpkin pie spice paired with creamy chocolate chips, this recipe is a must-try for any dessert lover. Easy to make and delightful to eat, these bars are a great option for gatherings, lunchboxes, or a cozy afternoon snack.

Why You’ll Love This Recipe

These Pumpkin Chocolate Chip Bars are not just delicious; they offer a blend of fall flavors that will have you reaching for seconds! The pumpkin puree provides a moist, tender texture, while the mix of cinnamon and pumpkin pie spice brings a warm, aromatic note. Adding chocolate chips makes each bite rich and indulgent, offering a satisfying contrast to the spiced pumpkin base. Plus, this recipe is straightforward to make, making it perfect for both novice bakers and seasoned pros.

Ingredients You’ll Need

• 2⅓ cups all-purpose flour: This provides the structure for the bars.
• 1 tablespoon pumpkin pie spice: A blend of warm spices like cinnamon, nutmeg, ginger, and cloves adds that distinctive fall flavor.
• 1 teaspoon cinnamon: Enhances the warm, earthy notes of the pumpkin.
• 1 teaspoon baking soda: Helps the bars rise, giving them a light and fluffy texture.
• ½ teaspoon salt: Balances the sweetness and enhances the flavors.
• ½ cup (1 stick) butter, softened: Adds richness and moisture.
• ½ cup unsweetened applesauce: A healthier fat alternative that adds moisture without extra calories.
• ¾ cup granulated sugar: Provides sweetness and helps with the caramelization.
• ¾ cup light brown sugar: Adds a deeper molasses flavor and keeps the bars soft.
• 1 large egg: Binds the ingredients together and contributes to the overall structure.
• 2 teaspoons vanilla extract: Adds a sweet, floral note that complements the pumpkin.
• 1 can (15 oz) pure pumpkin: The star ingredient, providing moisture and a rich, earthy flavor.
• 2 cups milk chocolate chips: Melts into gooey, sweet pockets of chocolate goodness throughout the bars.

this RECIPE

Special Equipment Needed

• 9×13-inch baking pan
• Parchment paper or aluminum foil
• Stand mixer or handheld electric mixer
• Mixing bowls (small and large)
• Whisk
• Spatula
• Cooling rack

How to Make Pumpkin Chocolate Chip Bars

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or aluminum foil, leaving an overhang on the long sides. This will allow you to easily lift the bars out after baking. Alternatively, lightly coat the pan with cooking spray.
2. Mix the Dry Ingredients: In a small mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.
3. Cream the Butter and Sugars: In a stand mixer bowl or a large bowl with a handheld mixer, cream the softened butter, applesauce, granulated sugar, and light brown sugar together on medium-high speed until smooth and creamy. This should take about 2-3 minutes.
4. Incorporate the Wet Ingredients: Add the egg and vanilla extract to the butter-sugar mixture and beat until fully combined. Next, mix in the pumpkin puree. Don’t worry if the mixture looks slightly curdled; this is normal and will smooth out once you add the dry ingredients.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure the bars remain tender.
6. Fold in the Chocolate Chips: Gently fold in the milk chocolate chips using a spatula. For an extra touch, reserve a small handful of chocolate chips to sprinkle over the batter once it’s in the pan.
7. Spread the Batter: Pour and spread the batter evenly in the prepared pan. Sprinkle the reserved chocolate chips over the top for added appeal.
8. Bake: Bake in the preheated oven for 30-40 minutes. The edges should start to pull away from the sides of the pan and appear golden brown, while the center will look puffed and firm. Insert a toothpick in the center; it should come out with moist crumbs, not wet batter.
9. Cool and Cut: Allow the bars to cool in the pan for at least 30 minutes. Then, use the parchment or foil overhang to lift them out and transfer to a cutting board. Cut into squares and enjoy!

Tips for Perfect Pumpkin Bars

• Avoid Overmixing: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can make the bars dense.
• Check for Doneness: Keep an eye on the edges and center of the bars. The edges should be set, and a toothpick inserted in the center should come out with a few moist crumbs.
• Use High-Quality Chocolate Chips: For the best flavor, opt for high-quality milk chocolate chips. They melt better and taste richer.

Flavor Variations and Add-ins

• Nuts: Add a crunch by mixing in chopped walnuts or pecans.
• White Chocolate: Swap some or all of the milk chocolate chips for white chocolate chips for a different flavor profile.
• Spice it Up: Add a pinch of nutmeg or ginger for extra warmth.
• Healthier Option: Replace half of the chocolate chips with dried cranberries or raisins for a fruity twist.

Serving and Presentation Ideas

Serve these Pumpkin Chocolate Chip Bars on a decorative platter or cake stand to add a touch of elegance. Pair them with a hot cup of coffee, tea, or warm apple cider for a cozy fall treat. For a festive presentation, drizzle with a simple powdered sugar glaze or top with a dollop of whipped cream.

Storage and Shelf Life

• Room Temperature: Store the bars in an airtight container at room temperature for up to 4 days. The flavors will meld and the bars will become even more moist over time.
• Refrigeration: For longer storage, refrigerate in an airtight container for up to a week.
• Freezing: These bars freeze well! Wrap them individually in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions (FAQ)

• Can I use fresh pumpkin instead of canned?
  Yes, you can use fresh pumpkin puree. Just make sure it’s well-drained and similar in texture to canned pumpkin to avoid altering the consistency of the batter.
• What if I don’t have pumpkin pie spice?
  You can make your own by combining 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves.
• How do I know when the bars are done?
  The edges will be golden brown, and the center will look puffed. A toothpick inserted should come out with moist crumbs, not wet batter.

Conclusion

These Pumpkin Chocolate Chip Bars are a delightful addition to any dessert repertoire, perfect for the fall season or any time you crave a cozy, sweet treat. Easy to make, incredibly moist, and packed with flavor, these bars are sure to become a family favorite. Give them a try and share your results! Don’t forget to subscribe to our blog for more delicious recipes like this one.

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