Sharing pumpkin and chocolate bars for the perfect fall treat for!
September is the unofficial kickoff for pumpkin recipes! Last year there was a run on canned pumpkin and my sister-in-law found 1/2 a case at her grocery store. There is no such thing as too many cans of pumpkin in the pantry!
So with cooler mornings, it seemed the perfect time to make these bars filled with pumpkin goodness and chocolate chips.
You can save these pumpkin bars to your dessert, snack or brunch Pinterest boards. They are very flexible for snacking any time of the day. You can start or end your day with these bars (or both).
These bars are pretty much fail-proof and you know what a big promise that is if you have followed my recipes.
The ingredient list has no surprises so you should have most of the ingredients. The only ingredient you may need is a can of pumpkin.
I made one, may two edits to these pumpkin and chocolate bars. I reduced the sugar by 1/4 of a cup because why not?
Well, I missed those four tablespoons of sugar. Don’t skimp on the sugar.
Sidenote: Right about now my sister is banging her head against her tablet because I did not follow the recipe. #snarkysisters
PUMPKIN AND CHOCOLATE BARS RECIPE
PUMPKIN AND CHOCOLATE BARS
- 2 CUPS UNBLEACHED FLOUR
- 1 TSP BAKING SODA
- 1/8 TSP ALLSPICE
- 1 12 TSP CINNAMON
- 1/8 TSP CLOVES
- 3/4 TSP GINGER
- 1/2 TSP NUTMEG
- 3/4 TSP KOSHER SALT
- 2 STICKS BUTTER SOFTENED
- 1 1/4 CUP SUGAR
- 1 EGG
- 2 TSP VANILLA
- 1 CUP CANNED PUMPKIN
- 1 BAG CHOCOLATE CHIPS SEMI-SWEET OR MILK (I MIX BOTH)
- PREHEAT OVEN TO 350. LINE 9X12 BAKING PAN WITH FOIL
- WHISK DRY INGREDIENTS
- CREAM BUTTER, SUGAR ADD EGG AND VANILLA. ADD PUMPKIN
- SLOWLY ADD DRY INGREDIENTS, STIR IN CHOCOLATE CHIPS
- SPREAD INTO PAN. BAKE FOR 25-ISH MINUTES DEPENDING ON OVEN SETTINGS. CUT INTO BARS.
That’s it! This pumpkin and chocolate combo is perfect for this time of year. And, you can make these pumpkin dog bones for your four-legged family members.
Please pin for later!