Pumpkin Chocolate Chip Bars

$To make delicious pumpkin chocolate chip bars, gather these simple ingredients: - 1 cup canned pumpkin puree - 1/2 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips Each ingredient plays a key role. The canned pumpkin puree gives moisture and flavor. Unsalted butter adds richness. Brown sugar brings a deep sweetness, while granulated sugar adds a light touch. Eggs help bind everything together, and vanilla extract enhances the taste. All-purpose flour provides structure, while baking soda helps the bars rise. Ground cinnamon and nutmeg add that warm, fall spice we love. Finally, semi-sweet chocolate chips are the delightful surprise in every bite. Gathering these ingredients is the first step to making a fall treat everyone will enjoy. Make sure you have everything ready before you start! First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven warms up, grab a 9x13-inch baking pan. Use non-stick spray or a little butter to grease the pan. This helps the bars come out easily after baking. In a large bowl, mix the melted butter, canned pumpkin puree, brown sugar, and granulated sugar. Stir this mixture until it looks smooth. Next, crack in two large eggs and add one teaspoon of vanilla extract. Whisk these ingredients together until they blend well. In a separate bowl, sift together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, one teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. This step ensures your bars rise and have a good texture. Now, gradually add this dry mix to your wet ingredients. Stir gently until just combined. Be careful not to overmix; you want your bars to stay soft and fluffy. Pour the batter into the greased baking pan. Spread it out evenly with a spatula. Place the pan in the oven and bake for 25 to 30 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, your bars are ready. Once done, take them out and let them cool in the pan for about 10 minutes. After that, transfer them to a wire rack to cool completely. Finally, cut them into squares and enjoy your delicious pumpkin chocolate chip bars! To make these pumpkin chocolate chip bars just right, avoid overmixing the batter. When you add the dry ingredients, mix until they are just combined. If you mix too much, the bars can turn out dense and tough. Cooling is key for the best texture. After baking, let the bars cool in the pan for about 10 minutes. Then transfer them to a wire rack. This helps them cool evenly and keeps them soft. Using the right spices makes a big difference. Ground cinnamon and nutmeg are essential. You can also try adding ginger or allspice for a warm kick. If you want to experiment, use pumpkin pie spice instead. It adds great depth to the flavor. Choosing good chocolate chips is vital for flavor. I recommend semi-sweet chocolate chips for a balanced taste. They bring a nice sweetness without being overpowering. For a richer flavor, try dark chocolate chips. You can even mix both kinds for a unique twist. {{image_2}} To make these pumpkin chocolate chip bars gluten-free, swap the all-purpose flour with a gluten-free blend. You can use a mix that contains rice flour and starches, or almond flour for a nutty flavor. Make sure the blend has xanthan gum to help with texture. This option keeps the bars soft and moist. For a vegan version, replace the eggs with flaxseed meal or chia seeds. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. Let it sit for a few minutes to thicken. For dairy-free options, use coconut oil instead of butter and almond milk or soy milk as a liquid. These swaps keep the taste rich and satisfying. Get creative with mix-ins! You can add nuts like walnuts or pecans for crunch. Dried fruits, such as cranberries or raisins, also add sweetness and texture. For a fun twist, try adding a swirl of peanut butter or caramel sauce before baking. These additions will personalize your bars and make them even more delicious. After baking your pumpkin chocolate chip bars, allow them to cool completely. You have two great options for storage. - Room Temperature: Store the bars in an airtight container. They can sit on your counter for up to three days. - Refrigerator: For longer freshness, place the bars in the fridge. They stay good for about a week when chilled. Keeping them in an airtight container helps maintain their soft texture and flavor. If you want to keep your bars for longer, freezing is a smart choice. Here’s how to do it: 1. Cut the cooled bars into squares. 2. Wrap each piece tightly in plastic wrap. 3. Place the wrapped bars in a freezer-safe bag or container. To thaw, simply remove the bars and let them sit at room temperature for a couple of hours. You can also warm them in the microwave for 10-15 seconds for a fresh-baked taste. In storage, pumpkin chocolate chip bars have a decent shelf life: - Room Temperature: Last up to three days. - Refrigerator: Good for about a week. - Freezer: They can last up to three months when properly frozen. This makes them perfect for preparing ahead of time and enjoying later! Yes, you can use fresh pumpkin. Fresh pumpkin gives a richer taste. Start by cutting a pumpkin in half and removing the seeds. Roast it in the oven until soft, about 45 minutes. After it cools, scoop out the flesh and mash it until smooth. Use this in place of canned pumpkin. Fresh pumpkin may have more moisture, so adjust the flour slightly if needed. If you lack brown sugar, you have options. You can use white sugar mixed with molasses. For each cup of brown sugar, mix 1 cup of white sugar with 1 tablespoon of molasses. This mimics the flavor and color of brown sugar. Alternatively, try coconut sugar. It has a similar taste and can work well in this recipe. To check for doneness, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bars are ready. This usually takes about 25-30 minutes. The edges will look set, and the center should not jiggle. Allow the bars to cool for a bit before cutting. Absolutely! You can prepare the bars a day in advance. Store them in an airtight container at room temperature. If you want to keep them longer, freeze them. Cut the bars into squares, wrap them in plastic, and place them in a freezer bag. They will stay fresh for up to three months. Just thaw at room temperature before serving. You now have a complete guide to making delicious pumpkin chocolate chip bars. We covered the ingredients, step-by-step instructions, and useful tips. I shared variations for gluten-free and vegan options, plus storage info to keep your bars fresh. Pumpkin chocolate chip bars are easy to make and fun to share. You can customize them to fit your taste. Enjoy baking and delight in your tasty treats!$

Pumpkin Chocolate Chip Bars

Indulge your taste buds with these delightful Pumpkin Chocolate Chip Bars! Bursting with fall flavors, these easy-to-make treats combine the warm essence of pumpkin and spices with rich chocolate chips for the perfect dessert. Whether for a cozy gathering or a simple weeknight snack, these bars are sure to be a hit. Click through to explore the full recipe and enjoy baking these seasonal delights today!

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Ingredients

1 cup canned pumpkin puree

1/2 cup unsalted butter, melted

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

Instructions

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.

In a large mixing bowl, combine the melted butter, pumpkin puree, brown sugar, and granulated sugar. Mix until well combined.

Add the eggs and vanilla extract to the pumpkin mixture, whisking until smooth.

In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix.

Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.

Pour the batter into the prepared baking pan and spread it out evenly.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Once baked, remove from the oven and allow the bars to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Once cooled, cut into squares and serve.

Prep Time: 15 mins | Total Time: 45 mins | Servings: 12 bars