Pumpkin Chocolate Chip Bars

I've said it before and I'll say it again - I love Fall.  I love this season so much that I decided to create a list of the top 10 things that I love most about Fall:

10.  The sound of crunchy leaves under my mountain bike tires while I'm riding on a trail through the woods.
9.  The sweet aroma of pumpkin spiced coffee brewing in the morning. 
8.  Taking the dog for a walk in the crisp, cool early morning air. 
7.  The colors of the leaves on the trees that can't even be found on the color wheel.
6.  Watching "It's The Great Pumpkin Charlie Brown" special on tv with my family.
5.  Spending cool evenings around a warm campfire with good friends. (and smores)
4.  Walking through the pumpkin patch in search of the perfect pumpkin to carve into a Jack O'Lantern.
3.  Opening all of my windows and letting the fresh air permeate the house in the warmth of the afternoon.
2.  The glow of the pumpkin candle that sits on my mantle in the early evening hours.

And the number one thing that I love about Fall...

1.  The smell of freshly baked pumpkin bread anything lofting through the house.

So here it is, another pumpkin recipe for Fall.  This isn't a traditional pumpkin bread recipe because it's baked in a 9x13 pan and cut it into bars but it still has a lot of similarities to a traditional pumpkin quick bread.  

Pumpkin Chocolate Chip Bars
2 c all-purpose flour
1 & 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/8 tsp allspice
1/8 tsp cloves
1 tsp baking soda
3/4 tsp coarse salt
1 c unsalted butter, room temp
1 & 1/4 c sugar
1 egg
2 tsp vanilla
1 c pumpkin puree
12 oz chocolate chips

Preheat oven to 350. Line bottom and side of 13x9" pan with foil, leaving an overhang on all sides.  Whisk together the flour, spices, baking soda and salt.

Cream together the butter and sugar on medium-high until smooth.













Beat in the egg & vanilla.
















Beat in the pumpkin puree.

Add the dry ingredients and mix on low just until combined. Stir in the chocolate chips.







Using an offset spatula (or the back of a spoon), spread the batter into the prepared pan.

Bake for about 35-40 minutes or until a toothpick comes out clean (or with a few crumbs, not batter).

















Cool completely in the pan.  Remove from pan by lifting out foil.

Slice into bars.

Pumpkin Chocolate Chip Bars are delicious.  (If I do say so myself.)  As an added bonus, they pack really well and can easily be transported to soccer games and cross country meets.

 Ciao!

 

Pumpkin Chocolate Chip Bars
2 c all-purpose flour (could use white whole wheat here)
1 & 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/8 tsp allspice
1/8 tsp cloves
1 tsp baking soda
3/4 tsp coarse salt
1 c unsalted butter, room temp
1 & 1/4 c sugar
1 egg
2 tsp vanilla
1 c pumpkin puree
12 oz chocolate chips

Preheat oven to 350. Line bottom and side of 13x9" pan with foil, leaving an overhang on all sides.

Whisk together the flour, spices, baking soda and salt.

Cream together the butter and sugar on medium-high until smooth. Beat in the egg & vanilla. Beat in the pumpkin puree (it will look curdled...do not worry).

Add the dry ingredients and mix on low just until combined. Stir in the chocolate chips.

Using an offset spatula (or the back of a spoon), spread the batter into the prepared pan. Bake for about 35-40 minutes or until a toothpick comes out clean (or with a few crumbs, not batter). Cool completely in the pan.

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