Pumpkin Chocolate Chip Bars

On the last snow day from school, I  decided to bake this delicious looking version of pumpkin bars from Together as a family site and will post the link to the recipe. I apologize for not having a picture of these but take my word, THEY ARE DELICIOUS! Check out the original recipe at https://togetherasfamily.com/pumpkin-chocolate-chip-bars/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=433083832_14813236_267507.

Who doesn’t love pumpkin, especially in late fall? Chocolate is a huge favorite of mine too. A short time ago I  discovered both together in a recipe on Pinterest. The pumpkin has a bold taste and sweet and creamy chocolate compliments it, much like with peanut butter.

Pumpkin Chocolate Chip Brownies

adapted from Together as Family Blog, Jessica is the author.

My version is going to host semi- sweet chocolate chips instead of milk chocolate chips. I used One- Pie pumpkin filling.

The ingredients
2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup unsweetened applesauce ( I used a packaged applesauce cup which was just under a half cup)
3/4 cup granulated sugar
3/4 cup light brown sugar
1 large egg
2 teaspoons vanilla extract
1 can (15 oz) pumpkin puree ( I used One- Pie)
2 cups milk chocolate chips ( I used semi- sweet chips and it was delicious)
Preheat oven to 350 degrees F. Grease a 9 x 13 inch pan.
In a mixing bowl, whisk dry ingredients, flour, pumpkin pie spice, cinnamon, baking soda and salt. Set aside.
Beat the butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. I used my Kitchen- aid mixer on low. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined.
Gradually add dry mixture to wet ingredients until combined. Add chocolate chips.
Spread the batter evenly in the prepared pan. Bake for 35-40 minutes. The edges will begin to pull away from the sides of the pan and will be golden brown and the center will look “puffy” and done. A toothpick inserted in the middle should come out with moist/dry crumbs.
Cool bars before cutting out of pan. Store in closed container. These are simply delicious and so moist! I made them last week for Tom and the girls at school and I think everyone enjoyed them!
Check out Togetherasfamily.com to see the original recipe!

17 thoughts on “Pumpkin Chocolate Chip Bars

      1. Hey Mary– Lost of Christmas cookies (to go into the freezer) and this morning one of my Young Adult group friends came to bake cranberry bread and cranberry pastries. What’s going on in your kitchen? Hugs from here!

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      2. That sounds heavenly. I love cranberry orange bread. I’ve baked chocolate thumbprints with either chocolate or peppermint kisses, pumpkin frosted cookies, peanut butter chocolate balls and will make more different cookies next week! Phew! Xoxo

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      3. sounds scrumptious Mary!! We had neighbors in for cookies yesterday– so I’ve been baking. Ready for the kids to come in! I think I’ll just do snowballs and pecan bars and be done! Happy Baking!! xox

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      4. Good morning Rhonda, that sounds lovely reading in bed. The last two nights I’ve read in bed before turning in. I’m reading The Divide by Nicolas Evans. It was on my book shelf yet I have never read it. I’m back to school now after having 11 days off. It was quiet but great and restful. Getting up early, watching my tree with my coffee, blogging, etc. I took my niece one day to bake cookies and spend some time with her. It was fun. This week is a short one, just Wed though Friday. It’s good…getting back in the routine. How are you? Your family? Happy New Year to you, friend!🎉❤️😘

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