Pumpkin Chocolate Chip Bars and Homemade Pumpkin Pie Spice

At first glance these look like your average cookie bars.

Soft, sweet, and full of chocolate.

BUT. There’s a boat load of fall flavor in these bars. This is another treat I put together for the wedding last weekend. It’s a crowd pleasing, unexpected way to work pumpkin pie flavors into a menu.

Pumpkin pie spice is essential. It couldn’t be easier to put your own together, but store bought would also work just fine. Canned pumpkin keeps them soft for days (a total wedding dessert win).

Seriously, I have no words. Just go make them right now!

Homemade Pumpkin Pie Spice

Five simple spices come together to make homemade pumpkin pie spice.

5 from 1 vote

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Course: Spice Mix

Cuisine: American

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 1

Calories: 160kcal

Ingredients

• 4 tablespoons ground cinnamon
• 2 tablespoons ground ginger
• 3 teaspoons ground allspice
• 3 teaspoons ground cloves
• 1 1/2 teaspoons ground nutmeg

Instructions

• Whisk all ingredients together in a small bowl. Pour into an airtight container and store at room temperature until ready to use.

Notes

Recipe from Table for Two, originally from Annie's Eats

 

Nutrition

Calories: 160kcal | Carbohydrates: 42g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 393mg | Fiber: 22g | Sugar: 2g | Vitamin A: 1.9% | Vitamin C: 4.3% | Calcium: 41% | Iron: 32.1%

Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

Pumpkin Chocolate Chip Bars

Soft and sweet pumpkin bars studded with chocolate chips

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 20

Calories: 283kcal

Ingredients

• 2 cups unbleached all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup 2 sticks unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 cup canned pumpkin not pumpkin pie filling
• 12 ounces semisweet chocolate chips

Instructions

• Preheat the oven to 350ºF and grease a 9x13 baking pan. Set aside.
• In a medium bowl, whisk together flour, pumpkin pie spice, soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix well. Reduce the mixer speed to low and mix in dry ingredients just until combined. Fold in the chocolate chips.
• Spread the batter evenly in the prepared pan. Bake 35-40 minutes or until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with a few moist crumbs attached.
• Cool the bars completely in the pan. Cut into squares and serve.

Notes

Adapted from Two Peas & Their Pod originally from Martha Stewart

Nutrition

Calories: 283kcal | Carbohydrates: 32g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 33mg | Sodium: 149mg | Potassium: 142mg | Fiber: 2g | Sugar: 19g | Vitamin A: 44.2% | Vitamin C: 0.7% | Calcium: 2.2% | Iron: 10.7%

Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!