Prep Time: 10 minutes
Bake Time: 30–35 minutes
Total Time: 45 minutes
Servings: 16 bars
Ingredients
- 1 cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- ⅓ cup melted butter or coconut oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¾ cup semi-sweet chocolate chips
- 2 tbsp chocolate chips (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together the pumpkin purée, eggs, melted butter, brown sugar, granulated sugar, and vanilla until smooth.
- In another bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Fold in ¾ cup chocolate chips.
- Spread the batter evenly into the prepared pan and sprinkle the remaining 2 tbsp chocolate chips over the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the bars cool completely before slicing into squares.
Optional Cream Cheese Frosting
Mix together:
- 4 oz (113 g) cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
Spread over cooled bars and top with a few extra chocolate chips if desired.
Storage
- Room Temperature: Up to 2 days in an airtight container.
- Refrigerator: Up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
