Pumpkin Bars

Every day is a good day when it starts with dessert for breakfast! These bars can be devoured with morning or afternoon coffee. Even after dinner time!

I used Bob’s Red Mill baking flour 1:1 to make these gluten-free. You can use all-purpose as well.

I love these bars and the flavors that set in. I always add in more spice to bring out the warm pumpkin flavor and you can test the taste by trying the batter first! It is a rule of thumb in my kitchen, always taste batter before baking!

If you want more flavor, add spice! The combination fills your home with a cozy Fall scent.

Any chocolate chips are amazing in these. I am glued to Ghirardelli chips because the melting factor is just as important as the gooey, tender, chewy features of these bars. Pay the extra to get extra!

Stay sweet!

Chocolate Chip Pumpkin Bars

• Servings: 9
• Time: 30min.
• Difficulty: Easy
• Print

Ingredients

• 1/2 cup unsalted butter, melted
• 1 large egg, beaten
• 1 cup dark brown sugar
• 3/4 heaping cup 100% pumpkin puree
• 1/2 tablespoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon nut meg
• 1/8 teaspoon all spice
• 1 teaspoon vanilla extract
• 1-1/4 cup all-purpose flour
• 1/2-3/4 cup chocolate chips

Directions

1. Pre-heat oven to 350 degrees F. Line 8×8 baking pan with parchment.
2. In a large bowl, microwave safe bowl melt butter. Whisk for 30 seconds to cool.
3. Whisking rapidly, add beaten egg. Whisk until thick, about 30 seconds.
4. Add brown sugar, pumpkin, pumpkin spice, cinnamon, nut meg, all spice, and vanilla extract, whisk until combined.
5. Add flour and half of the chocolate chips, fold with spatula until ingredients come together.
6. Pour batter into prepared baking pan, top with remaining chocolate chips.
7. Bake 25-28 minutes or until tooth pick comes out with a moist crumbs.
8. Let bars sit in pan to set and cool, lift sides to remove bars from pan.
9. Cut and serve.