Densely Delicious Pumpkin Chocolate Chip Bars

photo 4Yesterday was a dreary, drizzly, chilly day in Denver — aka the PERFECT opportunity for some more fall baking! I decided to make some chocolately pumpkin bars to curl up by the fire with. These dense treats are rich, moist, and full of pumpkin spice flavor and chocolate in every bite, almost like nibbling on a hunk of fudge! They are easy to make in mere minutes and can be enjoyed solo or with a nice big scoop of vanilla ice cream.

Densely Delicious Pumpkin Chocolate Chip Bars

adapted from Avery Cooks

  • photo 1-11/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 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 (plus more for sprinkling)

Preheat oven to 350 degrees. 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. Let cool for one minute. Add the egg, pumpkin, brown sugar, vanilla, pumpkin pie spice, cinnamon, and whisk until smooth.

photo 2Add the flour and stir until just combined, don’t overmix! Stir in chocolate chips.

Turn batter out into prepared pan, smoothing the top lightly with a spatula. Evenly sprinkle with chocolate chips, as few or as many as you would like 🙂

photo 3-1Bake for about 35 minutes, or until the edges are slightly browned. A toothpick inserted in the center should come out clean or with a few moist crumbs. Allow bars to cool in pan for at least 30 minutes before slicing and serving. I found that the flavor was intensified after sitting in the pan overnight, and I did not cut them into bars right away. Bars continue to get softer and moister for about 3 days after baking. Store in an airtight container at room temperature for up to 1 week, or in the freezer for up to 6 months.

Namas-tasty!

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