How to Make Pumpkin Chocolate Chip Bars

Why Make This Recipe

Pumpkin chocolate chip bars are a delicious treat, great for any time of year, but they feel especially cozy during the fall. They combine the warm flavors of pumpkin with the sweetness of chocolate. These bars are soft, fudgy, and bursting with flavor, making them perfect for snacks or dessert. They’re also easy to make and can be a fun activity for beginners. Whether you’re cooking for yourself, friends, or family, these bars are sure to please everyone!

How to Make Pumpkin Chocolate Chip Bars

Making pumpkin chocolate chip bars is simple and rewarding. By following the directions closely, you will create a treat that everyone will enjoy.

Ingredients

• 1 cup (227 g) unsalted butter
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) packed light brown sugar
• 1 (8-oz) cup (227 g) canned 100% pure pumpkin puree
• 2 teaspoons (10 ml) vanilla extract
• 1 large egg, at room temperature
• 2 cups (240 g) all-purpose unbleached flour
• 1 teaspoon (5 g) baking powder
• 1/2 teaspoon (3 g) kosher salt
• 1 tablespoon (8 g) pumpkin pie spice
• 1 cup (170 g) semisweet chocolate chips
• 1 cup (170 g) dark chocolate chips

Directions

1. Start by melting 1 cup of unsalted butter in a medium saucepan over medium heat. Make sure it is fully melted. This step is important for the bars to have a fudgy texture.

2. Once the butter is melted, add 1 tablespoon of pumpkin pie spice. Let it cook for about 1 minute, stirring occasionally. You want the spices to toast and become aromatic.

3. Next, stir in 1 cup of granulated sugar and 1 cup of packed light brown sugar. Mix it well until the sugars blend nicely with the butter and spices, forming a smooth mixture.

4. Now add in the 1 cup of canned pumpkin and 2 teaspoons of vanilla extract. Stir thoroughly to combine these wet ingredients and ensure the flavor spreads evenly throughout the batter.

5. Gently sprinkle 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of kosher salt over the wet mixture. Do not stir immediately. This helps prevent your bars from being tough.

6. Carefully fold in 1 cup of semisweet chocolate chips and 1 cup of dark chocolate chips using a spatula. Be gentle so the chocolate chips keep their shape and are evenly spread across the batter.

7. Pour the batter into a greased baking pan. Bake in a preheated oven at 350°F (177°C) for about 25 to 30 minutes. To check if they are done, insert a toothpick into the center. It should come out with moist crumbs but no wet batter.

How to Serve Pumpkin Chocolate Chip Bars

These bars are delicious on their own, but here are some serving suggestions to make them even more delightful:

• Serve them warm with a scoop of vanilla ice cream on top for a tasty dessert.
• Dust with powdered sugar for a lovely presentation.
• Pair with a cup of coffee or hot cocoa for a cozy afternoon snack.

How to Store Pumpkin Chocolate Chip Bars

To keep your pumpkin chocolate chip bars fresh, follow these storage tips:

• At Room Temperature: Wrap the cooled bars in plastic wrap or store them in an airtight container. They can last up to 3 days at room temperature.
• In the Refrigerator: If you want to keep them longer, place the bars in an airtight container and store them in the refrigerator for up to a week.
• Freezing: For even longer storage, you can freeze the bars. Wrap them tightly in plastic wrap and then in aluminum foil. They can last up to 3 months in the freezer. Just thaw them in the refrigerator when you’re ready to enjoy.

Tips to Make Pumpkin Chocolate Chip Bars

• Ensure your butter is melted and not too hot when mixing, as you want to avoid cooking the egg when you add it to the mixture.
• Use room temperature eggs for better mixing; they blend more easily into your batter.
• Don’t overmix once you add the flour; this keeps the bars tender.
• You can adjust the amount of chocolate chips based on your preference; feel free to mix and match semisweet and dark chocolate.

Variation

If you want to change things up, you can try adding nuts like walnuts or pecans for some crunch. Another idea is to add dried fruit such as cranberries or raisins for a different flavor combination.

FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, you can use fresh pumpkin, but make sure it is cooked and pureed until smooth.

2. What can I substitute for pumpkin pie spice?
   You can make your own pumpkin pie spice by mixing equal parts of cinnamon, nutmeg, and ginger.

3. Are these bars gluten-free?
   No, this recipe uses regular all-purpose flour. However, you can substitute a gluten-free flour blend for a gluten-free version.

Conclusion

Making pumpkin chocolate chip bars is a fun and easy way to enjoy a sweet treat. With just a few simple steps, you can create a delicious dessert that everyone will love. Whether for a special occasion or just because, these bars are sure to become a favorite in your home. Happy baking!

Pumpkin Chocolate Chip Bars

Deliciously soft and fudgy pumpkin chocolate chip bars, perfect for snacks or dessert, especially during the fall.

Print Pin Rate

Course: Dessert, Snack

Cuisine: American, Fall

Keyword: Chocolate Chip, easy baking, Fall Dessert, Fudgy Bars, Pumpkin Bars

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 12 bars

Calories: 250kcal

Ingredients

Wet Ingredients

• 1 cup unsalted butter Melted
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup canned 100% pure pumpkin puree
• 2 teaspoons vanilla extract
• 1 large egg At room temperature

Dry Ingredients

• 2 cups all-purpose unbleached flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 tablespoon pumpkin pie spice

Chocolate

• 1 cup semisweet chocolate chips
• 1 cup dark chocolate chips

Instructions

Preparation

• Melt 1 cup of unsalted butter in a medium saucepan over medium heat until fully melted.
• Add 1 tablespoon of pumpkin pie spice to the melted butter and cook for about 1 minute, stirring occasionally.
• Stir in 1 cup of granulated sugar and 1 cup of packed light brown sugar until well combined.
• Add in 1 cup of canned pumpkin and 2 teaspoons of vanilla extract. Mix until fully combined.
• Gently sprinkle the dry ingredients over the wet mixture: 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of kosher salt. Do not stir immediately.
• Fold in 1 cup of semisweet chocolate chips and 1 cup of dark chocolate chips using a spatula.
• Pour the batter into a greased baking pan.
• Bake in a preheated oven at 350°F (177°C) for about 25 to 30 minutes, checking for doneness with a toothpick.

Notes

For best results, ensure your butter is melted but not too hot, and use room temperature eggs. Avoid overmixing once the flour is added. Adjust the amount of chocolate chips according to preference. You can add nuts or dried fruit for variations.

Nutrition

Serving: 1g | Calories: 250kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Sodium: 150mg | Fiber: 2g | Sugar: 18g