Happy Halloween! We are officially halfway through the Trick-or-Treating window and only one kid has stopped by our apartment. One single kid! I don’t know why but I expected a much bigger turnout given the number of young kids in our apartment building. Such a disappointment! On the other hand, we now have a huge bowl of leftover Halloween candy- I can’t complain too much about that. I can almost guarantee that all of the gummy bears will be gone tonight. And I am thinking that another batch of Kit Kat Cupcakes need to be made with the leftover Kit Kats.
Anyways, we are almost in November now and I have been hearing that some people are all pumpkin-ed out. I am not at that point yet though. Actually I never get sick of pumpkin- I am known to bake with it all-year round. These Pumpkin Chocolate Chip Bars are one of my new favorite pumpkin recipes. Packed with chocolate chips, these bars are incredibly moist and cakey in texture. Not only are they easy to make, but they completely satisfy my craving for all things pumpkin at this time of the year.
- 2 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- ¾ tsp salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1¼ cups granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup pumpkin puree
- 2 cups semi-sweet chocolate chips.
- Preheat the oven to 350 degrees F. Line a 9x13 inch baking pan with parchment paper and spray with non-stick cooking spray. Set aside.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. Set aside.
- In the bowl on a stand mixer, beat the butter and sugar until light and creamy, about 3-4 minutes. Add the egg and vanilla extract. Mix until fully combined. Add the pumpkin puree and continue mixing until incorporated. Wit the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix until just combined. Turn off the mixer. Gently fold in the chocolate chips with a rubber spatula.
- Pour the batter into the prepared baking pan. Spread out into an even layer. Bake for 35-40 minutes or until an inserted toothpick comes out with just a few moist crumbs. Allow the bars to cool completely in the pan.