Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 pinch nutmeg
- 1 to 2 cups semi-sweet or dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg.
- In another bowl, beat together the softened butter, granulated sugar, and brown sugar until fluffy.
- Add the eggs and pumpkin puree to the butter mixture and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the chocolate chips.
- Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool for 10-15 minutes before slicing into squares and serving.
Notes
For an extra flair, sprinkle sea salt on top before baking or add nuts for crunch. Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian