Pumpkin Chocolate Chip Bars

Have I got a treat for you oh my! One of my favorite things about Fall is Pumpkin goodies, pumpkin candles, and pumpkin pictures! They have to be Fall not Halloween though. Anyways, at my bible study this morning, one of the ladies brought some pumpkin chocolate chip bread and they were yummy. I also make pumpkin chocolate chip bars every fall and I couldn’t resist baking up a delicious batch this evening.

I love to bake and I love to eat it too! It’s a love hate relationship though. It is hard to control those irresistible moist and yummy bars. Let’s get start I don’t want to keep you any longer.

Pumpkin Chocolate Chip Bars

2 cups of flour ( I use whole wheat/white unbleached)

1 tbsp pumpkin spice

1 tsp baking soda

3/4 tsp salt

1 cup butter (2 sticks, unsalted room temp)

1 1/4 cups sugar ( i use organic ground cane sugar)

1 large egg

2 tsp pure vanilla

1 can (14oz pumpkin puree)

1 package 12 oz semisweet chocolate chips

Heat oven to 350 degrees. Line a sheet pan or bar pan with foil and spray with non stick spray.

Whisk together flour, salt, baking soda, and pumpkin pie spice. Set aside.Cream butter and sugar until smooth in mixer or hand mixer. Add egg and vanilla. Add in pumpkin puree until mixed. Reduce speed and mix in dry ingredients until smooth. Turn off mixer. Fold in chocolate chips.Batter will be thicker than cake batter. Spread evenly over foil and bake for 30-35 minutes.

Your house will smell unbelievable and then your mouth will start to water because you know how heavenly this little piece of pumpkin chocolate chip bar will taste. Anything taste heavenly when it is made with love!

Let cool for 20 minutes. Then lift the entire sheet with the foil and lay on a cooling rack for at least an hour. It needs to cool completely before cutting into bars. Unless you can’t contain yourself and you cut that ooeey gooeey corner out. It will be warm and it will crumble. It is worth the wait. I promise!!

Love,