Fudgy Pumpkin Chocolate Chip Bars
These fudgy pumpkin chocolate chip bars combine warm spices and rich chocolate, making them a delightful treat perfect for fall gatherings or cozy family meals.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour provides structure
- 1 tsp baking powder leavening agent
- 1/2 tsp baking soda helps with rise
- 1/2 tsp salt enhances flavor
- 1 tsp ground cinnamon adds warmth
- 1/2 tsp ground nutmeg offers depth
- 1/4 tsp ground cloves delivers a hint of spice
- 1/2 cup cocoa powder deep chocolate flavor
Wet Ingredients
- 1 cup pumpkin puree moisture and flavor
- 2 large eggs binds ingredients
- 1/2 cup unsalted butter, melted richness and moisture
- 1 cup brown sugar sweetness and moisture
- 1 tsp vanilla extract aroma and flavor
- 1 cup semi-sweet chocolate chips chocolatey goodness
- 1/4 cup chopped walnuts optional, adds crunch
Instructions
Preparation
- Preheat your oven to 350°F and prepare a 9×13-inch baking pan by lining it with parchment paper.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.
- In a large bowl, whisk together the pumpkin puree, eggs, melted unsalted butter, brown sugar, and vanilla extract until smooth.
- Gradually fold the dry mixture into the pumpkin mixture using a spatula until no flour streaks remain.
- Add the cocoa powder to the batter and fold until combined.
- Carefully fold in the semi-sweet chocolate chips and chopped walnuts, mixing until evenly distributed.
- Transfer the batter to the prepared baking pan and smooth it out with a spatula.
Baking
- Bake the bars for 25 to 30 minutes, until a toothpick inserted comes out with a few moist crumbs.
- Allow the bars to cool completely in the pan for about an hour before lifting them out.
Serving
- Slice into squares for serving.
Notes
These bars can be enjoyed as breakfast, an afternoon snack, or dessert. They store well and can be frozen for later.