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
- 4 tablespoons ground cinnamon
- 2 tablespoons ground ginger
- 3 teaspoons ground allspice
- 3 teaspoons ground cloves
- 1 ½ teaspoons ground nutmeg
- Whisk all ingredients together in a small bowl. Pour into an airtight container and store at room temperature until ready to use.
Pumpkin Chocolate Chip Bars
- 2 cups unbleached all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup 2 sticks unsalted butter, room temperature
- 1 ¼ cups granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup canned pumpkin, not pumpkin pie filling
- 12 ounces semisweet chocolate chips
- Preheat the oven to 350ºF and grease a 9×13 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.