Description
Moist, fudgy bars where creamy pumpkin meets gooey chocolate chips, accented by cinnamon, ginger, and nutmeg. Each bite delivers cozy spice and rich sweetness that’ll make every afternoon feel like a mini autumn celebration.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter melted
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs, vanilla extract, and pumpkin puree to the sugar mixture and whisk until fully combined.
- In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined and no streaks of flour remain.
- Fold in the chocolate chips, reserving a handful to sprinkle on top if desired.
- Spread the batter evenly in the prepared pan and smooth the top with a spatula.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Allow the bars to cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into squares.
Notes
- Do not overbake; the bars should be moist and fudgy rather than dry.
- You can substitute pecans or walnuts for extra crunch.
- Store cooled bars in an airtight container at room temperature for up to three days.
- Bars freeze well for up to one month; thaw before serving.