Pumpkin Chocolate Chip Cake Bars

As the weather is getting cooler, I find myself baking more and more. Though I’m not a very big dessert person, my husband has a huge sweet tooth and hasn’t minded the dessert overload in our house. As my pantry is always stocked with pumpkin lately, I was on the lookout for a recipe that used pumpkin to add a healthy twist to a conventional dessert. I found winner in this recipe from Two Peas & Their Pod!

Pumpkin Chocolate Chip Cake Bars

These pumpkin cake bars remind me of chocolate chip brownie bars, but a little more “cakey” and with the just the right amount of pumpkin spice flavor. One of the best parts about them is that they stay moist and keep very well. As there are only two of us, it’s difficult to eat a whole batch of dessert before it’s past it’s prime, but we’ve been enjoying these bars for over a week and they are still just as delicious as they were fresh out of the oven!

Pumpkin Chocolate Chip Cake Bars

The cake bars are delicious without the chocolate chips too, as Teddy will attest to! He literally goes crazy when he sees Luke or I go near the container. I’d love to try them without chocolate chips, adding on a cream cheese frosting. Mmm!

I made a couple modifications to the original recipe, using melted butter (because I always forget to leave it out at room temperature at first!) and adding a dash of cinnamon. The recipe is pretty foolproof and tastes amazing, so get baking!

Pumpkin Chocolate Chip Cake Bars
Yields Approx. 24 Bars

• 2 cups all-purpose flour

• 1 tablespoon pumpkin-pie spice

• A dash of cinnamon
• 1 teaspoon baking soda

• 3/4 teaspoon salt

• 1 cup (2 sticks) unsalted butter, melted

• 1 1/4 cups granulated sugar

• 1 large egg

• 2 teaspoons vanilla extract

• 1 cup canned pumpkin puree (not pumpkin pie filling)

• 1 package (12 ounces) semisweet chocolate chips

1) Preheat your oven to 350 and grease a 9×13 baking dish/pan.
2) Whisk together the flour, pumpkin pie spice, cinnamon, baking soda and salt.
3) In a separate bowl or mixer, mix together the butter and sugar. Add in the egg and vanilla, followed by the pumpkin. Mix well.
4) Add in the dry ingredients (reduce speed to low if using mixer) and mix until combined. Then fold in the chocolate chips.
5) Pour the batter into the greased baking dish.
6) Bake at 350 for about 35 minutes, until the edges start pulling away from the sides of the baking dish.
7) Let cool, cut into squares, and enjoy!

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