Description
Soft, fudgy pumpkin chocolate chip bars made with melted butter, pumpkin spice, canned pumpkin, and two kinds of chocolate chips.
Ingredients
Scale
- 1 cup butter, or 2 sticks
- 1 tablespoon pumpkin pie spice
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup canned pumpkin puree, about 8 ounces
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 large egg
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F. Coat a 9-by-13-inch pan with nonstick spray or line it with parchment paper.
- Melt the butter in a medium saucepan over medium heat.
- Add the pumpkin pie spice while the butter bubbles. Stir for several seconds, then remove the saucepan from the heat.
- Stir in the granulated sugar and packed brown sugar.
- Add the pumpkin puree, vanilla extract, and kosher salt. Stir until combined.
- Let the mixture cool briefly if it feels extremely hot. Add the egg and stir vigorously until smooth.
- Add the flour without stirring it into the wet mixture. Sprinkle the baking powder over the flour and stir it lightly into the flour.
- Gently mix everything until only a few small lumps remain. Do not overmix.
- Spread the batter evenly in the prepared pan.
- Sprinkle the semisweet and dark chocolate chips over the batter. Gently fold them in with a spatula.
- Bake for 25 to 30 minutes. Test several spots in the center with a toothpick and continue baking until no wet batter appears.
- Cool completely before lifting the bars from the pan and slicing them into 12 squares.
Notes
- Measure exactly one cup of canned pumpkin puree. Do not use a full 15-ounce can or pumpkin pie filling.
- For homemade pumpkin pie spice, combine 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 3/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon allspice.
- For brown butter bars, cook the butter until golden and nutty, then add 1 tablespoon water to the batter.
- Test several areas in the center because melted chocolate can resemble wet batter on a toothpick.
- Store the bars in an airtight container at room temperature for 2 to 3 days.
- Freeze sealed bars for up to 3 months and thaw them in the sealed container at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 526
- Sugar: 46
- Sodium: 245
- Fat: 26
- Saturated Fat: 18
- Unsaturated Fat: 7
- Trans Fat: 1
- Carbohydrates: 68
- Fiber: 2
- Protein: 5
- Cholesterol: 57