these super soft pumpkin chocolate chip bars practically melt in your mouth at first bite! filled with warm spices, they’re perfect for the fall season!
As you guys may or may not know from my Instagram stories, Chad and I hosted our very first Thanksgiving at the new house! It was so much fun to have everyone here – especially since it was Owen’s very first one!
As you guys may or may not know from my Instagram stories, Chad and I hosted our very first Thanksgiving at the new house! It was so much fun to have everyone here – especially since it was Owen’s very first one!
I’m HUGELY grateful to my family because they let me host without having to do much of the hosting. They took care of pretty much everything so I was able to just sit back and enjoy the time.
That said, since all my family is in the Northeast, they couldn’t take any leftovers home with them on the plane, so Chad and I had a fridge PACKED with stuff. We’ve done a pretty good job working through them but the time came today when I absolutely had to do a clean out and just get rid of the few bits we couldn’t finish off.
In doing so I came across a tupperware of unused pumpkin and I knew exactly what I was going to make when I saw it!
My sister made these bars back in October when she was here for Owen’s birth and I have been dying to make them again ever since.
If you’re anything like me, they won’t last very long – you’ll be having them for breakfast dessert, lunch dessert and after dinner dessert 🙂 Which is good because up next is Christmas baking and we need to make room on the counter, right?!
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super soft whole grain pumpkin chocolate chip bars
- Prep Time: 5 minutes
- Cook Time: 35-40 minutes
- Total Time: 40-45 minutes
- Yield: 24 squares 1x
- Category: bar
- Method: bake
Description
these super soft pumpkin chocolate chip bars practically melt in your mouth at first bite! filled with warm spices, they’re perfect for the fall season!
Ingredients
- 2 cups white whole wheat flour (all-purpose flour works as well, or a 50/50 blend of all-purpose and white whole wheat)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup butter or earth balance (if using earth balance, there’s no need to bring to room temperature since it’s already spreadable; if you’re using butter however, you’ll want it softened)
- 1 1/4 cups sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 1 package (12 ounces) dark chocolate chips (white or semisweet would also be good!)
Instructions
- Preheat oven to 350 degrees.
- Line bottom and sides of a 9×13 inch baking pan with foil, leaving an overhang on all sides.
- In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
- With an electric mixer or in a stand mixer, cream butter and sugar on medium-high speed until smooth then beat in egg and vanilla until combined.
- Beat in pumpkin puree (mixture may appear curdled).
- Reduce speed to low, and mix in dry ingredients until just combined.
- Fold in chocolate chips.
- Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan (until pan is no longer hot to the touch).
- Lift bars from pan (using foil as an aid), peel off the foil, and cut into 24 squares.
Notes
- Batter is fairly sticky and somewhat annoying to work with. Get it as evenly spread in the pan as you can but don’t drive yourself wild trying to get it perfect – it should bake itself out fairly evenly regardless.
Nutrition
- Serving Size: 1 square
Keywords: bars, pumpkin, chocolate chip, dessert, whole grain, flour, sugar, baking soda
recipe from martha stewart with a few tweaks!
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