In case you were wondering, the top half of that stack has no chocolate chips. I did half the batch with chocolate, half the batch without.
They’re equally delicious, although some chocolate lovers may disagree.
Are you a chocolate with pumpkin kind of person? Or do you prefer things plain and simple?
Personally, I’m all about the plain and simple. No need to complicate a good thing.
With all that election mumbo jumbo people are bickering about, I’m happy to sit in silence with a plate of these pumpkin bars. I’ll stay away from Facebook, Instagram, and TV if I can help it so that I don’t have to deal with all the negativity and attacking back and forth. And to think…. for someone that was a political science major, I sure dislike politics. Hah!
I’ve never been one to really strongly voice my opinions, and I’m not about to start anytime soon. All I’m saying is let everyone make up their own minds about things. Stop trying to shove opinions down other peoples’ throats.
Now let’s all hold hands and sing kumbaya.
Alright, I’m over it. This is recipe number two for my week of pumpkin.
They make enough to bring to a party or gathering, and people will love you for doing so. They’re dense, moist, and pack well. Recipe from Bake at 350.
Ingredients
- 2 c all-purpose flour
- 1 1/2 tsp cinnamon
- 3/4 tsp ginger
- 1/2 tsp nutmeg
- 1/8 tsp allspice
- 1/8 tsp cloves
- 1 tsp baking soda
- 3/4 tsp coarse salt
- 1 c unsalted butter, room temp
- 1 1/4 c sugar
- 1 egg
- 2 tsp vanilla
- 1 c pumpkin puree
- 12 oz chocolate chips
Directions
- Preheat oven to 350. Line a 13x9" pan with foil, leaving an overhang on all sides.
- Cream together the butter and sugar. Mix in the egg, vanilla, and pumpkin puree.
- Slowly add the flour, spices, baking soda, and salt until just combined. Stir in the chocolate chips.
- Evenly spread the batter into the pan and bake for about 35-40 minutes or until a toothpick comes out clean. Cool completely before cutting.
It looks so amazing!
I would love to eat some. But since pumpkins are not that big of a hit in the Netherlands would there be something I could replace the pumpkin puree with?
Any suggestions?
I love pumpkin chocolate chip bars! These sound fantastic!
@joke: do you have real pumpkins over there? you can always use those. if not, perhaps try a similar item like sweet potatoes.
@ Kim, thanks to the idea. We do have real pumpkins but usually for decorations so they don’t always look that eatable. And also I have no Idea how much pumpkin I need for 1 cup of puree. But the sweet potato thing I could try. But I actually was look for something like fruit?
We made these just last night (11/9/14) and they were absolutely fantastic. So fantastic that I am ashamed to say that over half of the the 9×13 pan is gone in less than 24hrs. Even though we were out of ginger, they came out perfectly moist, delicious, and addicting. This is definitely a permanent addition to our recipe box. A great fall evening treat. Nothing says Autumn like these pumpkin bars, a box of wine, and a Sunday night Walking Dead.
wonderful! glad you guys enjoyed. happy holidays!
WARNING: These are dangerously good. I made them for my college student, but ate almost half of them myself before getting them to her…I couldn’t help myself. And I’ll do it again when I make them again.
so glad you enjoyed them!