Fudgy Pumpkin Chocolate Chip Bars (Print version)
Soft, dense pumpkin chocolate chip bars with warm spice, brown sugar, and melty chocolate in every bite.
# Ingredients:
For the bars
01 -
1 cup (226 g) unsalted butter
02 -
1 tablespoon pumpkin pie spice
03 -
1 cup (200 g) granulated sugar
04 -
1 cup (213 g) packed light brown sugar
05 -
1 cup (225 g) plain pumpkin puree, not pumpkin pie filling
06 -
2 teaspoons vanilla extract
07 -
1/2 teaspoon kosher salt
08 -
1 large egg
09 -
2 cups (250 g) all-purpose flour, spooned and leveled
10 -
1 teaspoon baking powder
11 -
1 cup (170 g) semisweet chocolate chips
12 -
1 cup (170 g) dark chocolate chips, divided
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper and lightly grease it.
02 -
Melt the butter in a medium saucepan over medium heat. Stir in the pumpkin pie spice for 10-15 seconds, then remove the pan from the heat.
03 -
Whisk in the granulated sugar and brown sugar until glossy. Stir in the pumpkin puree, vanilla, and salt. Let cool for 2 minutes, then whisk in the egg.
04 -
Sprinkle the flour and baking powder over the pumpkin mixture. Stir gently until no dry streaks remain. Do not overmix.
05 -
Fold in the semisweet chips and 3/4 cup of the dark chocolate chips. Spread the thick batter evenly into the prepared pan and scatter the remaining dark chocolate chips on top.
06 -
Bake for 28-32 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs but no wet batter.
07 -
Cool in the pan for at least 45 minutes. Lift out with the parchment and cut into 16 bars.
# Good to know:
01 -
Use plain canned pumpkin puree, not pumpkin pie filling.
02 -
Bars become fudgier after chilling.
03 -
For clean slices, cool fully and wipe the knife between cuts.