The photos and recipe for this post was originally published on September 24, 2014. The photographs, along with the recipe and text of this blog post and the recipe, were updated on October 26, 2017.
I’m feeling pumpkin right now.
I wouldn’t totally say I’m having a “moment” with it, but I will admit that a lot of the recipes I want to share this season showcases pumpkin.
Ok, so maybe it is a moment? Truthfully, I have moments with every seasonal ingredient, which is why it’s not really a true moment.
Since originally published back in 2014, I’ve made this recipe countless times. I’ve tried healthier subs (like coconut oil, coconut sugar, a different type of flour), but have to admit that the original recipe is by far the best. Sometimes you need to throw away the new-age stuff and just bake old school – butter, sugar, all-purpose flour, and a healthy dose of chocolate.
Since I’ve made these bars again and again (it’s clearly a fall favorite) I decided it was time to update the photos as well.
I forgot how much I love baking a dessert like this for a few reasons. One, all you need is one bowl to mix everything together. Seriously one-bowl baking is THE best because cleanup is so minimal. Two, the smell of these pumpkin bars baking is better than any candle you could get at Bath and Body Works (yep, still get candles from there).
Ironically, I admitted back in 2014 that I wasn’t a huge pumpkin lover. Actually the exact sentence was “I’m not a fall-on-my-knees, praise the seasons, pumpkin lover.” My opinion has changed a bit since then, but I still don’t love when the pumpkin flavor overpowers everything else, so I really love these.
Each bite gives you exactly the perfect balance of the pumpkin and chocolate chips. They are extremely soft and moist, but hold together well even through all of the oozing, chocolaty, goodness. What a beautiful sentence that was, my second grade teacher is holding her head in her hands cringing I’m sure.
Grab a cold glass of milk, and dive on in! Get your pumpkin moment on.
- ½ cup unsalted butter, softened
- 1 large egg
- ¾ cup canned pumpkin puree
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1¼ cups all-purpose flour
- 1¼ cups dark chocolate chips
- Preheat oven to 350 degrees. Line an 8x8 baking pan with aluminum foil, and spray with cooking spray.
- In a large mixing bowl or the bowl of a stand mixer, beat together the butter and egg. Add in the pumpkin puree, brown sugar, vanilla, pumpkin pie spice and cinnamon and beat until smooth.
- Add in the flour, and beat until just combined, don't overmix! Use a spatula and fold in the chocolate chips.
- Pour batter into the baking pan, and spread evenly with a spatula. If desired, sprinkle a couple of extra chocolate chips on top!
- Bake 28-32 minutes; until a toothpick inserted into the center comes out clean. Let bars cool 30 minutes before removing from pan and slicing.