A few years ago, when I was just taking a real interest in baking, I decided to bake several different cookies and bars to have on hand around Thanksgiving. My family always hosts Thanksgiving at our house, and we typically have several house guests for the entire long weekend. This means that we not only have to cook for the main event, but we have plan meals and snacks for four days straight. This is when stashes of cookies comes in handy.
That year I found this recipe for pumkin bars on the Martha Stewart website and it seemed easy enough for a beginner. Let me tell you, these did not dissapoint. While some of the other cookies I made lingered for most of the weekend, these bars were gone within one day. I have since made them for various groups of friends and family and they get raves every time.
Do yourself a favor, when you get in a pumpin mood, give these a try! They are great warm from the oven, or even cold from the freezer. And by the way, they only use one cup of pumpkin from the can, so I love to use the leftover canned pumpkin to mix into my morning oatmeal!
Pumpkin Chocolate Chip Bars
Make one 9 x 13 pan, about 20 bars depending on size, from Martha
- 2 cups AP flour
- 1 Tbs pumpkin-pie spice
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup canned pumpkin puree
- 1 package (12 ounces) semisweet chocolate chips
- Preheat the oven to 350. Line a 9 x 13 brownie pan with parchment (it will make it much easier to get them out).
- Combine the flour, spice, baking soda, and salt. Set aside.
- Cream butter, then add sugar and beat until light and fluffy. Add egg and vanilla.
- Alternate adding batches of the pumkin and dry ingredients. Mix to combine, but try not to overmix the dough.
- Fold in the chocolate chips.
- Pour batter into parchment lined pan. Bake at 350 for 35 to 40 minutes. Allow to cool completely, then cut and serve!