Easy Pumpkin Chocolate Chip Bars Recipe
As the leaves turn golden and the air grows crisp, there’s nothing quite like cozying up with a warm treat fresh from the oven. This easy pumpkin chocolate chip bars recipe perfectly encapsulates the essence of fall with its rich pumpkin flavor and delightful chocolate chips, making it an irresistible favorite in my household.
Growing up, autumn weekends were spent in my grandmother’s kitchen, the scent of pumpkin and cinnamon weaving through the house like a comforting blanket. This recipe is a cherished family treasure, taking me back to those sweet days when she would let me sneak an extra spoonful of chocolate chips. It’s become a family tradition to bake these bars together every year, connecting the past and present generations with their comforting taste.
Why You’ll Love This Recipe
This recipe is a must-have for your fall dessert arsenal for several reasons. First, it’s incredibly easy to make; you can whip it up in under an hour with minimal fuss, making it ideal for both novice bakers and seasoned pros. The combination of warm spices and chocolate chips creates a perfectly balanced flavor profile that’s hard to resist. Plus, it’s versatile enough to be customized to suit your taste or dietary needs.
Ingredients Notes
The key to these delightful bars lies in the quality of the ingredients. Use pure pumpkin puree for the best flavor and texture. Feel free to swap out the chocolate chips for dark chocolate chunks or a mix of your favorite variety. For those unable to find pumpkin pie spice, you can make your own blend with cinnamon, nutmeg, ginger, and cloves. As for flour, both all-purpose and whole wheat work beautifully in this recipe.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper or grease it lightly to prevent sticking. This preparation ensures an even bake and easy removal.
Step 2
In a large mixing bowl, combine the wet ingredients: pumpkin puree, melted butter, brown sugar, and vanilla extract. Stir until the mixture is smooth and the sugar has dissolved.
Step 3
In a separate bowl, whisk together the dry ingredients: flour, baking soda, pumpkin pie spice, and a pinch of salt. Gradually fold this mixture into the wet ingredients until no streaks of flour remain.
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Step 4
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter. Reserve a small handful to sprinkle on top for a beautiful and appetizing finish.
Step 5
Spread the batter evenly in the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the bars to cool completely before cutting into squares for best results.
Storage Options
Keep your pumpkin chocolate chip bars in an airtight container at room temperature for up to five days. For extended freshness, refrigerate them for up to a week. These bars also freeze wonderfully. Simply wrap each piece in plastic wrap, place them in a freezer-safe bag, and store for up to three months. Thaw overnight in the fridge and reheat slightly in the oven for a warm treat.
Variations & Substitutions
If you’re catering to dietary restrictions, consider using gluten-free flour or a vegan butter substitute. Add a twist by incorporating nuts such as walnuts or pecans for an added crunch. You can even experiment with different spice blends or add dried fruits like cranberries to enhance the fall flavors.
Serving Suggestions
These bars are perfect for all occasions. Serve them warm with a scoop of vanilla ice cream as a dessert or enjoy them with a cup of coffee for a cozy afternoon snack. They’re also a great addition to any holiday gathering, adding a burst of seasonal flavor to your spread.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree? Yes, you can use fresh pumpkin, but make sure to cook it until soft and blend until smooth for the best consistency. Keep in mind that fresh pumpkin has more moisture, so you may need to adjust the flour quantity slightly to maintain the right texture.
What can I do if my bars are too dense? To avoid dense bars, ensure you’re not overmixing the batter. This helps keep the texture light and fluffy. Additionally, check that your baking soda is fresh, as expired leavening agents can impact the rise of your bars.
Can I substitute another type of sugar? Definitely! While brown sugar adds a rich, molasses-like flavor, you can use white sugar or coconut sugar for a different taste. Each type of sugar will slightly alter the texture and sweetness, so adjust to your preference.
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Easy Pumpkin Chocolate Chip Bars Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 cup pumpkin puree not pumpkin pie filling
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined. Add the pumpkin puree and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
- Spread the batter evenly in the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool in the pan on a wire rack before cutting into squares.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
