Autumn brings a beautiful change of seasons. Changes in the weather are accompanied by changes in nature. Autumn brings with it yellow leaves on the roadways and red leaves on the trees. People’s hearts likewise shrink as the cold wind signals the arrival of winter. Autumn appears to be encrusted with a brown sugar and cinnamon crust. This time of year, you might want to make a pumpkin treat once a week at home, and my favorite recipe is chocolate chip pumpkin bars.
Chocolate chip pumpkin bars are like a cake studded with milk chocolate balls in terms of softness and moistness. Spices such as cinnamon, cloves, pepper, and ginger are included in the cake recipe, giving it a rich and appealing flavor. If you’re anything like me, you’ll want to bake these chocolate chip pumpkin bars all year. I always make sure to have canned pumpkin on hand so that I can prepare this delicious pie long after the fall and squash seasons have pa̾s̾sed.
2 cups all purpose flour
1 ½ cups chocolate chips
1 ¼ cups pumpkin puree
1 cup unsalted butter room temperature
¾ cup brown sugar
½ cup wh̾i̾t ̾e sugar
½ cup chocolate discs or more chocolate chips
1 large egg
2 teaspoons vanilla extract
1 ½ teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon allspice
½ teaspoon cloves
½ teaspoon ginger
Step 1: Preheat the oven to 350 degrees F (177 degrees C). Prepare a 9×13 inch cake pan by spraying the entire inside with non-stick spray and lining the bottom with parchment paper.
Step 2: In a mixing bowl, combine flour, cinnamon, ginger, cloves, pepper, baking soda, and salt; stir well. If you prefer a finer flour combination, strain through a sieve.
Step 3: Place the sugar and butter in the bowl of an electric mixer fitted with a stirrer and beat on high for 2 to 3 minutes, or until the mixture is smooth and creamy.
Step 4: Reduce the mixer speed to low and whisk the eggs and vanilla extract into the butter and sugar mixture in step 3 until well incorporated.
Step 5: With the mixer on medium, add the pumpkin puree to the mixture from step 4 and beat thoroughly until the mixture is uniform.
Step 6: Reduce the speed of the mixer to low and gradually add the dry flour mixture from step 2 to the wet mixture from step 5, beating until thoroughly incorporated.
Step 7: Fold the chocolate chips into the cake mixture in step 6 using a spatula until it is completely combined.
Step 8: Transfer the cake dough to the previously prepared mold and use a spatula to flatten the dough surface.
Step 9: Bake the cake in the preheated oven until golden brown and a skewer inserted in the center comes out clean; the cake is done.
Step 10: Remove the cake from the oven and set it to cool completely on a wire rack.
Step 11: Enjoy the chilled cake by cutting it into little squares.
Leftover cakes should be refrigerated at room temperature, sealed in an airtight container.
Wrap separately in plastic wrap and freeze in a Ziplock container for easy access if freezing. Refrigerate overnight or microwave for 20-30 seconds before eating.