Bready or Not: Pumpkin Chocolate Chip Bars

Posted by on Nov 1, 2017 in Blog, blondies, Bready or Not, pumpkin | 0 comments

Pumpkin and chocolate make for the perfect pairing in these Pumpkin Chocolate Chip Bars!

Bready or Not: Pumpkin Chocolate Chip Bars

I modified the original recipe to incorporate bread flour, creating bars that are fabulously dense and chewy.

Bready or Not: Pumpkin Chocolate Chip Bars

This is essentially pumpkin spice cake with freckles of chocolate chips.

Bready or Not: Pumpkin Chocolate Chip Bars

Unlike a standard frosted cake, these travel very well. The bars are nice and cohesive.

Bready or Not: Pumpkin Chocolate Chip Bars

I like to place waxed paper between layers to prevent sticking and melting chocolate (because in Arizona, well, it’s still hot at this time of year).

Bready or Not: Pumpkin Chocolate Chip Bars

On the subject of chocolate chips, be sure to toss the majority of your chips in with the flour. This will prevent them from sinking to the bottom as it bakes!

Bready or Not: Pumpkin Chocolate Chip Bars

Modified from What’s Gabby Cooking.

Bready or Not: Pumpkin Chocolate Chip Bars

Bready or Not: Pumpkin Chocolate Chip Bars

These Pumpkin Chocolate Chip bars are dense and cakey, with just the right amount of chocolate chips to complement the pumpkin and spice.

  • 1 cup all-purpose flour
  • 1 cup bread flour
  • 2 teaspoons cinnamon
  • 3/4 teaspoon ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups chocolate chips, divided
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 3/4 cup white sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree [not organic]

Preheat oven to 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.

In a medium bowl, combine the flours, cinnamon, ginger, allspice, cloves, baking soda, and salt. Stir in most of the chocolate chips; coating them with flour will keep them from sinking as they bake. Set bowl aside.

In a big mixing bowl, combine the butter and two sugars until light and fluffy, scraping down the sides of the bowl as needed. Add the egg, vanilla extract, and pumpkin puree. Once that's mixed, slowly blend in the dry ingredients until just combined.

Pour the batter into the ready pan and smooth out. Sprinkle the remaining chocolate chips over the top.

Bake for 30 to 35 minutes, until it passes the toothpick test in the middle. Cool completely. Lift up by the foil and place on a cutting board to cut bars. Store in a sealed container at room temperature or chilled.

OM NOM NOM!

 

Bready or Not: Pumpkin Chocolate Chip Bars

Leave a Reply

Your email address will not be published. Required fields are marked *