Pumpkin-Chocolate-Chip Bars

4.0

(672)

They're the bar cookie of fall.

Prep Time:

30 mins

Total Time:

2 hrs 30 mins

Servings:

24

There's a lot to like about these pumpkin-chocolate-chip bars. They're easy to make, packed with pumpkin and warm spice flavor, plus pockets of chocolate. Make them for an after-school treat or a potluck or just because—they're too delicious to miss out on. Even those who don't like pumpkin pie will swoon over these autumnal treats. As our enthusiastic reviewers say, this recipe will become a fall go-to: "It always comes out amazing."

If you can't find pumpkin-pie spice: Substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves.

Directions

Preheat oven and prep pan; Mix dry ingredients:

Preheat oven to 350°F. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
Cream butter and sugar; add eggs and then pumpkin:

With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled).
Add dry ingredients, then chocolate chips:

Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter in pan and bake:

Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
Cut into bars:

Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Pumpkin-Chocolate-Chip Bars

Directions

Preheat oven and prep pan; Mix dry ingredients:

Cream butter and sugar; add eggs and then pumpkin:

Add dry ingredients, then chocolate chips:

Spread batter in pan and bake:

Cut into bars:

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