Glazed Pumpkin Bars with Chocolate Chips


Pumpkin Bars with Chocolate Chips, these bars are moist, tender, and cake-like in texture.  It’s a crowd-pleasing, unexpected way to work pumpkin pie flavors into a cookie bar.


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Glazed Pumpkin Bars with Chocolate Chips
They’re incredibly easy to make, packed with the perfect amount of pumpkin flavor, and lots of semi-sweet chocolate to balance the sweet vanilla glaze.






How to make Pumpkin Bars with Chocolate Chips


Starting with dry ingredients
  • All-purpose flour should be given a good stir before measuring for a more accurate measurement, baking soda, pumpkin pie spice, and salt.  Take a whisk or a fork and blend thoroughly. Set aside.
  • Take butter out an hour before baking to soften to room temperature, and the egg should be room temperature( you can place an egg in warm tap water for 10 minutes)
Wet Ingredients
  • With a mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined.
  • Beat in pumpkin puree, then slowly mix in dry ingredients until just combined. Fold in chocolate chips.




Spread batter evenly in 9x13 in parchment-lined or foiled-lined prepared pan. Bake until edges begin to pull away from the sides of the pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in the pan. When cool, drizzle the glaze on top and cut into bars.






Glazed Pumpkin Bars cut into squares
Store Pumpkin Bars in an airtight container, they should last 3 days at room temperature. 




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Pumpkin Chocolate Chip Bars, these bars are moist, tender, and cake-like in texture. It’s a crowd-pleasing, unexpected way to work pumpkin pie flavors into a cookie bar.

Ingredients:
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 tbsp pumpkin pie spice
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tbsp vanilla extract
  • 1 cup canned pumpkin puree
  • 12 oz semisweet chocolate chips
  • Glaze
  • 3 tbsp butter, melted
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp heavy cream
Instructions:
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
  3. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
  4. Spread batter evenly in a parchment-lined or foil-lined prepared pan. Bake until edges begin to pull away from the sides of the pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in the pan.
    Glaze
  1. Blend all ingredients together, drizzle on cookie bars.

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