Pumpkin Chocolate Chip Bars
Pumpkin Chocolate Chip Bars are super soft & moist, cake-like, and loaded with milk chocolate chips. They have the perfect blend up pumpkin, pumpkin pie spice, and cinnamon. This pumpkin bar recipe uses an entire can of pumpkin so there will no wondering what to do with the leftovers.
Servings 24 bars
- 2⅓ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) butter, softened
- ½ cup unsweetened applesauce
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 can (15 oz) pure pumpkin
- 2 cups milk chocolate chips
Preheat oven to 350°. Line a 9X13-inch baking pan with foil or parchment paper leaving an overhang on each long side so the bars can be easily pulled out of the pan to cut. Or just spray the pan with cooking spray.
In a small mixing bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.
In the bowl of a stand mixer, or in a large bowl using a handheld electric mixer, cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined. Don't worry if the mixture looks curdled - that's completely fine!
Mix in the dry ingredients, beating just until combined. Fold in the chocolate chips.*I like to reserve some chocolate chips to sprinkle on top of the batter before baking. This is optional and just makes for a pretty presentation. Spread the batter evenly in the prepared pan. Top with reserved chocolate chips (if wanted) and bake for 30-40 minutes. *The edges will begin to pull away from the sides of the pan and will be golden brown and the center will look "puffy" and done. A toothpick inserted in the middle should come out with moist/dry crumbs. Let the bars cool for at least 30 minutes in the pan before lifting them out and cutting into squares. * Store leftovers covered at room temperature. These bars get better, and even more moist, the longer they sit out.
Applesauce : I have used both sweetened and unsweetened and have not tasted a noticeable difference between the two. Use what you have or whichever you prefer.
Butter : I always bake with salted butter but if you use unsalted butter you may have to increase the salt to 3/4 teaspoon or more depending on preference.
Calories: 217kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 144mg | Potassium: 67mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2921IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg