Fudgy Pumpkin Chocolate Chip Bars Pumpkin Blondies
These pumpkin chocolate chip bars are fudgy, just like brownies, and filled with delicious fall flavors. The combination of pumpkin, warm spices, and chocolate creates the perfect autumn dessert!
Ingredients:
Wet Ingredients:
1 cup butter 2 sticks 杻
1 cup granulated sugar
1 cup packed brown sugar
1 8-oz cup canned pumpkin not pumpkin pie filling
2 teaspoons vanilla extract Mexican vanilla preferred
1 large egg 讀
Dry Ingredients:
2 cups all-purpose flour spooned and leveled
1 tablespoon pumpkin pie spice
teaspoon kosher salt 蓼
1 teaspoon baking powder
Add-Ins:
1 cup semisweet chocolate chips
1 cup dark chocolate chips
Instructions:
1 Preheat Oven:
Preheat your oven to 350F 175C. Spray a 9×13 inch pan with nonstick spray, or line it with parchment paper for easy removal.
2 Melt Butter and Toast Spices:
In a medium saucepan, melt 1 cup of butter over medium heat. Once its bubbly and hot, add 1 tablespoon pumpkin pie spice. Let the spices toast for just a few seconds to release their aroma, then remove the pan from the heat.
3 Add Sugars and Pumpkin:
Stir in 1 cup granulated sugar and 1 cup packed brown sugar until combined. Add the pumpkin puree and mix well. Stir in the vanilla and kosher salt.
4 Add Egg:
Add the egg, stirring quickly to avoid curdling make sure the mixture isnt too hot, or let it cool slightly before adding the egg.
5 Incorporate Flour and Baking Powder:
Add the 2 cups of flour to the mixture but dont stir just yet. Add 1 teaspoon of baking powder directly to the flour and mix it into the flour with a teaspoon. Stir everything together until most lumps are gone, but be careful not to overmix similar to brownie batter.
6 Fold in Chocolate Chips:
Pour the batter into your prepared pan and spread it evenly. Sprinkle the semisweet and dark chocolate chips over the top, gently folding them into the batter with a spatula. Be careful not to overmix, as the warm batter can melt the chocolate chips too quickly.
7 Bake:
Bake for 25-30 minutes at 350F, or until a toothpick inserted into the center comes out clean with no wet batter. The edges should slightly pull away from the sides of the pan.
8 Cool and Slice:
Let the bars cool before removing from the pan and slicing, or you can dig in while theyre warm and melty!
Storage:
Room temperature: Store the bars tightly sealed for 2-3 days.
Freezing: These bars freeze well! Store in a sealed bag for up to 3 months. Thaw at room temperature in the sealed bag.
Enjoy your rich, fudgy, pumpkin-flavored bars!
#PumpkinBlondies #FallDesserts #ChocolateChipBars #PumpkinSpice