Wednesday, October 26, 2011

Pumpkin Chocolate Chip Bars

We're nearing the end of apple season, but their is still a lot of fall flavors left out there.  So, in honor of fall, I'm bringing you a few recipes featuring pumpkin!  It pairs so nicely with different flavors like chocolate and cinnamon, and lends itself to many forms, like bars, bread and cookies.  These bars are fantastic: soft, delicious, sweetly pumpkiny with a bit of chocolate. They are a little cakey in texture, but that certainly isn't a detriment.  I made these when friends came over for dinner.  Dave literally used two hands to eat it, announcing it was fantastic and Cindy's son, Jake, noted, "this is delicious."

This recipe comes from Two Peas & Their Pod and they might be the most adorable bloggers ever.  Like I can't explain.  Just go visit their blog and oogle over all the yummy things they make and how sweet they are.  The recipe is perfect and I didn't change a thing.  It's fairly simple to pull together and you just might have all the ingredients on hand, except maybe the pumpkin.  Unless you're like me and bought five cans of it not knowing why but that you needed it.

Pumpkin Chocolate Chip Bars


2 cups flour
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
1 egg
2 teaspoons vanilla extract
1 cup canned pure pumpkin (not pumpkin pie filling)
12 ounces semisweet chocolate chips

In a medium bowl, whisk together flour, pumpkin pie spice, baking soda and salt. Set aside.

In the bowl of a stand mixer (or in a large bowl, using a hand-held electric mixer), cream butter and sugar until light and fluffy, using a beater attachment. Beat in egg and vanilla until combined. Add pumpkin and mix well.

Swap to a paddle attachment and using a low setting, gradually add flour mixture until combined.

Fold in chocolate chips.

Grease a 9 x 13 inch pan and spread batter evenly into pan.

Bake at 350 degrees F for 35-40 minutes or until edges pull away, top springs back and a cake tester inserted in center comes out clean.

Cool bars completely in pan before cutting.

Makes 24 bars.

Happy Baking
The Cookie Princess

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1 comment:

  1. This is a great go to recipe for a sweet snack with pumpkin! Like how you did the step by step photos. By the looks of the bars-there is no doubt that they disappeared quickly! I have only one lonely can of pumpkin and I still have yet to make anything with pumpkin. Great post.