Description
Incredibly fudgy bars infused with delightful pumpkin and studded with lush chocolate chips. These moist bars capture the comforting flavors of autumn, perfect for cozy days, festive gatherings, or a snack with coffee or tea. They are easy to make, transport, and share.
Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves (optional)
- ½ teaspoon salt
- 1 (15-ounce / 425g) can pure pumpkin puree (not pumpkin pie filling)
- ¾ cup (180ml) vegetable oil, or melted unsalted butter (cooled)
- 1 ½ cups (300g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (340g) semi-sweet chocolate chips (or a mix)
- ½ cup (60g) chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan, then line with parchment paper, leaving an overhang to create handles.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves (if using), and salt for 30-60 seconds to ensure even distribution.
- In a large bowl, combine pure pumpkin puree, vegetable oil (or cooled melted butter), granulated sugar, and light brown sugar. Whisk thoroughly for 2-3 minutes until smooth and all sugar lumps are dissolved.
- Add room temperature eggs and vanilla extract to the pumpkin mixture. Whisk or beat on medium-low speed for 1-2 minutes until fully incorporated and slightly lightened. Scrape down the bowl sides.
- Gradually add the whisked dry ingredients to the wet pumpkin mixture in 2-3 additions. Gently fold with a rubber spatula until just combined. Do not overmix; a few small lumps are fine.
- Gently fold in chocolate chips and optional chopped pecans or walnuts until evenly distributed throughout the batter. Avoid overmixing.
- Scrape the batter into the prepared 9×13 inch pan and spread evenly. Bake in the preheated oven for 25-35 minutes. The bars are done when a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Edges should be set and lightly golden.
- Remove from oven and cool completely in the pan on a wire rack for 1-2 hours. Once cooled, use the parchment overhangs to lift the bars to a cutting board. Slice into desired squares or rectangles (approx. 24 servings).
- Store in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week. For longer storage, freeze for 2-3 months and thaw at room temperature before serving.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- Use high-quality chocolate chips for best flavor.
- Adjust spices to your preference for a stronger or milder flavor.
- Prep Time: 15 minutes
- Cook Time: 25-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg