Pumpkin Chocolate Chip Bars: Better Than Cake!
Soft pumpkin bars packed with chocolate chips that taste like fall and chocolate had the best collaboration ever. Way better than regular cake!
Ingredients
- 1 cup pumpkin puree
- ½ cup unsalted butter melted
- 1 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips
Instructions
- Heat your oven to 350°F and line your baking pan with parchment paper with some hanging over the sides.
- Mix pumpkin, melted butter, brown sugar, eggs, and vanilla together until everything looks smooth and well combined.
- Whisk flour, pumpkin pie spice, baking powder, and salt together in a different bowl until evenly mixed throughout.
- Fold dry ingredients into wet mixture gently, stirring just until combined without mixing too much or overworking the batter.
- Stir in most of the chocolate chips and save some to sprinkle on top for a pretty bakery look.
- Pour batter into your prepared pan, spread it evenly, then sprinkle those reserved chocolate chips all over the top.
- Bake for 25-30 minutes until edges look set and a toothpick poked in comes out mostly clean.
- Cool completely in the pan for 1hr, then lift out using the parchment paper and slice into DELICIOUS bars!
Notes
- Don't bake too long, or they'll be dry instead of chewy and perfect.
- They get firmer as they cool, so just be patient for the best results.
- Store in an airtight container on your counter for up to three days.
- Room temperature eggs work better and make a smoother batter for even baking throughout.