Ingredients

The following ingredients have 4 Servings
  • 2 cups (258g) all-purpose flour ((spooned and leveled))
  • 3 tsp (6g) pumpkin pie spice
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup (226g) unsalted butter, (softened)
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 cup (242g) canned pumpkin
  • 1 1/2 cups (232g) mini semi sweet chocolate chips

Instruction

  • Preheat oven to 350 degrees. Butter and line a 13 by 9-inch baking dish with parchment paper, butter parchment.
  • In a medium mixing bowl whisk together flour, pumpkin pie spice, baking soda and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and granulated sugar and brown sugar until well combined.
  • Mix in egg and vanilla, then blend in pumpkin.
  • Add flour mixture and mix just until combined then fold in all but 3 Tbsp of the chocolate chips.
  • Spread batter evenly into prepared pan, sprinkle top evenly with remaining 3 Tbsp chocolate chips.
  • Bake in preheated oven until bars are set (a toothpick should come out clean or with a moist crumb), about 30 - 35 minutes.
  • Cool completely then lift bars from pan using parchment, cut into squares.
  • Store in an airtight container (in refrigerator for longer shelf life, then let come to room temperature).
  • Recipe source: adapted from Martha Stewart