As autumn’s crisp air begins to weave its way into our lives, there’s something undeniably comforting about the scents that fill our kitchens. For me, those scents are often intertwined with cherished memories of family gatherings and warm, cozy moments. One of the recipes that perfectly encapsulates this feeling is my Pumpkin Bars with Chocolate Chips.
Years ago, when I was a young girl, my family had a tradition of gathering every Thanksgiving at my grandmother’s house. Her kitchen was always bustling with activity, and the rich aroma of pumpkin pie would mingle with the scent of freshly baked bread and simmering soups. It was in that kitchen, surrounded by laughter and the clinking of dishes, that I first fell in love with the magic of baking. My grandmother, a talented cook with an endless repertoire of recipes, would always encourage me to get involved. I remember standing on a stool, eager to help, as she mixed spices and stirred batters with practiced ease.
One year, she decided to experiment with something new: pumpkin bars. The combination of spiced pumpkin and gooey chocolate chips was a revelation. Each bite was a perfect blend of sweet and spice, with the chocolate adding a delightful richness. The bars became an instant hit, not only at our Thanksgiving table but also as a treat we enjoyed year-round.
Fast forward to today, and these Pumpkin Bars with Chocolate Chips still hold a special place in my heart. They remind me of those joyful times spent with family and the simple pleasure of sharing homemade treats. This recipe is a nod to those fond memories and a way to bring a little bit of that warm, festive spirit into our homes.
The beauty of these pumpkin bars lies in their simplicity. With just a few ingredients, you can create a deliciously moist and flavorful treat. The combination of soft pumpkin, sweet chocolate chips, and warm spices creates a harmonious balance that is both comforting and indulgent. They’re perfect for any occasion, whether it’s a cozy family gathering or a casual get-together with friends.
As you bake these bars, let the aroma fill your kitchen and transport you to a place of nostalgia and warmth. Enjoy them with a cup of tea or coffee, or simply savor them on their own. I hope this recipe brings as much joy to your home as it has to mine.
Making Pumpkin Chocolate Chip Bars
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (242g) canned pumpkin
- 1 1/2 cups (232g) mini semi-sweet chocolate chips
- 3/4 cup (150g) granulated sugar
- 1/2 cup (110g) light brown sugar, packed
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 cups (258g) all-purpose flour, measured accurately
- 3 teaspoons (6g) pumpkin pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
Directions
- Preheat your oven to 350°F (175°C). Prepare a 13×9-inch baking dish by greasing it and lining it with parchment paper, then grease the parchment paper.
- In a mixing bowl, combine the flour, pumpkin pie spice, baking soda, and salt. Whisk together for about 20 seconds and set aside.
- In a stand mixer fitted with the paddle attachment, beat the softened butter with both sugars until the mixture is light and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture, mixing until well combined. Then, incorporate the canned pumpkin.
- Gradually mix in the dry ingredients until just blended. Gently fold in 1 1/4 cups of chocolate chips.
- Transfer the batter into the prepared baking dish and spread it out evenly. Sprinkle the remaining 1/4 cup of chocolate chips over the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bars cool completely in the pan. Once cooled, lift the bars out using the parchment paper and cut into squares.
Storing Suggestion
Store the pumpkin bars in an airtight container at room temperature. For extended freshness, keep them in the refrigerator and allow them to come to room temperature before serving.
Cooking Tips
Ensure the butter is softened for a smooth mixture. If you prefer, you can substitute the chocolate chips with nuts or dried fruits for a different twist.
Serving Suggestions
These bars are delightful on their own or can be served with a dollop of whipped cream or a scoop of vanilla ice cream. They pair well with a cup of coffee or tea.
Ingredient Substitutions
For a dairy-free option, use vegan butter and dairy-free chocolate chips. You can replace the granulated sugar with coconut sugar for a different flavor profile.
Seasonal Variations
In autumn, add chopped apples or cranberries to the batter for a seasonal touch. In winter, consider incorporating a bit of grated nutmeg for added warmth.
Allergen Information
This recipe contains dairy and gluten. To make it gluten-free, substitute the all-purpose flour with a gluten-free blend. For dairy-free, use vegan butter and dairy-free chocolate chips.
FAQ:
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but be sure to cook and puree it beforehand to match the consistency of canned pumpkin.
How do I know when the bars are done baking?
The bars are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep them moist.
Can I freeze these bars?
Yes, you can freeze the pumpkin bars. Place them in an airtight container or wrap them tightly in plastic wrap before freezing. Thaw them at room temperature before serving.
What can I use instead of pumpkin pie spice?
If you don’t have pumpkin pie spice, you can use a mix of cinnamon, nutmeg, and ginger as a substitute.
How should I cut the bars for serving?
Allow the bars to cool completely before cutting them into squares. Use a sharp knife for clean cuts.
Can I add nuts to the recipe?
Yes, you can add nuts like walnuts or pecans to the batter if you prefer. Just fold them in along with the chocolate chips.
Pumpkin Bars with Chocolate Chips
Ingredients
- 1 cup 226g softened unsalted butter
- 1 cup 242g canned pumpkin
- 1 1/2 cups 232g mini semi-sweet chocolate chips
- 3/4 cup 150g granulated sugar
- 1/2 cup 110g packed light brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 cups 258g all-purpose flour, spooned and leveled
- 3 tsp 6g pumpkin pie spice
- 1 tsp baking soda
- 3/4 tsp salt
Instructions
- Preheat your oven to 350°F. Grease a 13x9-inch baking pan and line it with parchment paper. Grease the parchment paper as well.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt for about 20 seconds. Set this mixture aside.
- Using an electric stand mixer with a paddle attachment, cream the softened butter with the granulated and brown sugars until well blended.
- Add the egg and vanilla extract to the butter mixture and mix well, then incorporate the canned pumpkin.
- Gradually add the flour mixture to the wet ingredients and mix just until combined. Fold in 1 1/4 cups of the chocolate chips.
- Spread the batter evenly into the prepared baking pan. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the bars to cool completely in the pan. Once cooled, lift the bars out using the parchment paper and cut them into squares.
- Store the pumpkin bars in an airtight container. For a longer shelf life, keep them in the refrigerator and bring them to room temperature before serving.
