No big deal, I'm just about to rock your world with these Pumpkin Chocolate Chip Bars!
Also if you have not tried my cheesecake cookie bars, you may want to check those out as well!
Do you guys keep cookies, brownies and bars in your freezer like me? They're there just in case the sweet tooth strikes and you need something in a pinch! Lately my freezer has been stocked with Pumpkin Chocolate Chip Bars and they are EVERYTHING! I just break off a little piece every afternoon when I need a little treat and I'm on my way in 10 seconds flat. All the chocolate chips interspersed into these bars make these majorly delish.
It's a mash up of a cookie and brownie into Pumpkin Chocolate Chip Bars and really, what more in life could you ask for? They work for breakfast, lunch, dinner and dessert. They make for a gorgeous hostess gift, or a present for your boss or co-workers. They also work really well when you're all alone and need a treat. Basically, you can't go wrong. And I'll be whipping these up on a weekly basis for the next 5 weeks! You're welcome in advance 🙂
Pumpkin Chocolate Chip Bars
Ingredients
- 2 cups all purpose flour
- 1 ½ teaspoon cinnamon
- ¾ teaspoon ginger
- ½ teaspoon allspice
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- ½ cup brown sugar
- ¾ cup white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 2 cups chocolate chips divided
Instructions
- Preheat your oven to 350 degrees F.
- In a large bowl, combine the flour, cinnamon, ginger, allspice, cloves, baking soda and salt. Give the dry ingredients a quick whisk and then set this mixture aside.
- In a large stand mixer, combine the butter, white sugar and brown sugar. Turn the mixer on medium high and cream together the butter and sugars, making sure to scrape down the sides so everything is incorporated. Add the egg, vanilla and pumpkin and combine. Add the dry ingredients into the mixer and mix until the dry mixture is just combined. Add in 1 ½ cups of the chocolate chips and mix to combine.
- Spray a 13x9 baking sheet with baking spray. Place the mixture into the baking sheet and level it out. Sprinkle on the remaining ½ cup chocolate chips.
- Bake for 30-35 minutes and then remove from the oven. Let cool before cutting and serving.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
Just made these today. Made some adjustments due to high altitude baking (increased the flour slightly and decreased the sugars slightly) and they turned out great. So yummy!
So so good... used dark chocolate chips and was just so rich and yummy. My family had half the pan eaten in no time and my husband never even eats sweets!!!
I made these and everyone loved them! For anyone interested in a smaller amount (though I regretted this after tasting them) I halved the recipe and baked them in my Breville oven in a 9in square pan. They were done at 20-25 minutes. Perfection!
Looks amazing! The picture shows them on parchment but the recipe doesn't mention that. Can they be baked on parchment?
yup - you can always bake with parchment rather than greasing the baking pan! Makes removing them extra easy
I made these and thought the flavor was wonderful with all the spices and loads of chips! Didn’t expect it to be so cake-like. Would improve that part. Actually freezing them and eating them frozen made for a better consistency for me!
How do you make the pumpkin pure? Sorry, i rarely bake but would like to try this one. Thank you.
I buy it from the store!
I made these today and the flavor is amazing! They did, however, turn out more cake-like than chewy like a blondie. I'm wondering if I let the mixer mix for too long when I added the egg and pumpkin so the egg ended up getting whipped. Any suggestions/ideas?
these are definitely a bit more cake-like than an actual cookie! I'll work on a blondie brownie pumpkin bar soon! xox
These look amazing. Is it possible to freeze them? Or how long do you think they will last in the fridge/airproof container? Thanks so much!
they will last about a week in the fridge but they'll last forever in the freezer!! Just put them in a zip top back and take out as much air as possible
Thanks so much!
I must make a disclaimer I don't like most things that have the traditional "pumpkin pie spices" in them but I love pumpkin! So I made these with a few modifications and they are so delicious... First of all I used whole wheat flou
Sorry this thing is giving me a hard time from my phone... I used whole wheat flour because I was out of regular all purpose... I usually can't taste a big difference except things are occasionally drier but these weren't because all the pumpkin... But I replaced the ginger with turmeric, the allspice with cardamom (in the amounts called for) and omitted the cloves entirely and they were so delicious!!! Even if you've made them before and/ or like the original flavors, you should give this a try it's different and unexpected but great!
We make a version of this at least 8 or 9 times a month. We also add a little butter to each slice.
This is breakfast food for me!!! Love these any time of the year!!
Looking so good!
I made these this weekend and they were delicious. http://makingstuffisfun.blogspot.com/2011/11/wordless-wednesday-halloween-baking.html
My husband and I just made these and are ready to go into the oven. The batter is AMAZING. . I look forward to making more of your tasty recipes! And congrats on the engagement!
they look really good I love the chocolate-pumpkin combination