Rather than being basic and sticking to Pumpkin Spice Lattes, I've been baking lots of pumpkin desserts. After making Pumpkin Cinnamon Rolls earlier this week, I had half a can of pumpkin puree sitting around, so I started perusing online for a way to use it. I found these Pumpkin Chocolate Chip Bars and decided to give them a try. First, they took like two seconds to make. Literally, quicker than chocolate chip cookies. It took me a grande total of five minutes to whip up the batter and get them in the oven. Then 30 minutes later I had the moistest, most delicious chocolatey pumpkin bars! They are similar to a blondie in that they are dense, but the pumpkin lightens them up a bit and balances out the chocolate.
So next time you're looking for a super easy pumpkin dessert that's way better than basic-- I recommend whipping these babies up! Scroll down for the recipe.
1/2 cup unsalted butter (1 stick), melted
1 large egg
3/4 cup pumpkin puree (not pumpkin pie filling)
1 cup light brown sugar, packed
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 1/4 cups all-purpose flour
1 1/4 cups semi-sweet chocolate chips + 2 tablespoons, for sprinkling
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don't scramble it. Add the egg, pumpkin, brown sugar, vanilla, pumpkin pie spice, cinnamon, and whisk until smooth.
- Add the flour and stir until just combined, don't overmix.
- Stir in 1 1/4 cups chocolate chips.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Evenly sprinkle with 2 tablespoons chocolate chips, smoothly the top lightly with a spatula.
- Bake for about 32 to 33 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. The moisture content in pumpkin varies, as do climates and ovens; bake until yours are done. Allow bars to cool in pan for at least 30 minutes before slicing and serving. I find the bars taste better on the second and third day after the flavors have married. Bars continue to get softer and moister for about 3 days after baking. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.