Edited to add-- Matt took these to a Thanksgiving party at his work and he said they were by far the most popular dessert option (of which there was a lot of competition)! Definitely one I will make next season!
Pumpkin Chocolate Chip Bars from here
2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
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 oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.
2. With a stand or electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.
4. Cool bars completely in pan. Cut into squares and serve.
|Dry ingredients getting all mixed together|
|Adding vanilla + egg to the creamed butter/sugar|
|Adding the pumpkin-- this is the curdled look the recipe talks about|
|After adding the dry ingredients|
|Folding in the chocolate chips...|
|Spread into the pan and now ready for the oven!|