Pumpkin Chocolate Chip Bars

$- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 cup chocolate chips (semi-sweet or dark) - 1/2 cup chopped walnuts (optional) This list gives you everything you need to make these tasty pumpkin chocolate chip bars. Each ingredient plays a key role in flavor and texture. The canned pumpkin puree offers moisture and a lovely fall flavor. The oils and sugars create a rich, sweet base. The eggs help bind everything together, making the bars soft. For a twist, add walnuts. They add crunch and flavor but are optional. You can also swap chocolate chips for white chocolate or butterscotch chips for a different taste. Don't forget to have fun with these ingredients. Experimenting can lead to your perfect fall treat! 1. Preheat your oven and prepare the baking pan. Set your oven to 350°F (175°C). Grease an 8x8-inch pan. Line it with parchment paper, leaving a little overhang. This makes it easy to lift the bars later. 2. Mix the wet ingredients. In a large bowl, add 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Stir these ingredients together until they blend well. 3. Combine the dry ingredients. In another bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Make sure there are no lumps. 4. Fold in chocolate chips and nuts. Gradually mix the dry ingredients into the wet mixture. Stir gently until just combined. Be careful not to overmix! Then, fold in 1 cup of chocolate chips and 1/2 cup of chopped walnuts, if you choose to add them. 5. Bake and check doneness. Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes. Check doneness by inserting a toothpick in the center. If it comes out clean, your bars are ready! After baking, let the bars cool for 10 minutes in the pan. Use the parchment paper to lift them out and place them on a wire rack to cool completely. Enjoy your delicious pumpkin chocolate chip bars! To make these Pumpkin Chocolate Chip Bars soft and chewy, avoid overmixing. When you mix the dry and wet ingredients, stir just until combined. Overmixing makes the bars tough. Using fresh ingredients matters a lot. Use fresh pumpkin puree and check the expiration date on your eggs. Fresh ingredients make for better flavor and texture. To test if your bars are done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are ready. If there’s wet batter, give them a few more minutes in the oven. These small tips help you bake the best Pumpkin Chocolate Chip Bars every time! {{image_2}} For gluten-free pumpkin chocolate chip bars, you can use almond flour or coconut flour. These flours change the texture, so you may need to adjust the liquid. Add an extra egg or some applesauce for moisture. These changes help keep your bars soft and tasty. To make these bars vegan, replace the eggs. You can use 1/4 cup of applesauce or a mashed banana for each egg. For chocolate, choose dairy-free chocolate chips. These swaps keep the flavors rich while making the recipe plant-based. You can make the bars even better by adding spices or extracts. Try adding a pinch of ginger or a splash of maple extract. For added crunch, mix in dried fruits like cranberries or seeds like pumpkin seeds. These small changes add fun flavors and textures to your bars. To keep your pumpkin chocolate chip bars fresh, store them in an airtight container. This helps lock in moisture and keeps them soft. You can keep them at room temperature for about 3 days. If you want to extend their life, refrigerate them. In the fridge, these bars can last up to a week. Freezing is a great way to save extra bars for later. First, let the bars cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. After that, place the wrapped bars in a freezer-safe bag or container. They can stay frozen for up to 3 months. To thaw, simply take out a square and let it sit at room temperature for about 30 minutes. Enjoy your treat even when it’s not fall! Yes, you can use fresh pumpkin. Just cook it first. Steam or roast it until tender. Then, blend it until smooth. Make sure to measure one cup for your recipe. Fresh pumpkin can give a nice flavor twist. You can use melted coconut oil or applesauce. These options work well and keep bars moist. If using applesauce, reduce the sugar a bit. This helps balance the sweetness. To reduce sweetness, cut back on brown sugar. Use half a cup instead of one cup. You can also try using dark chocolate chips. They have less sugar than semi-sweet chips. In this article, we covered key ingredients, easy preparation steps, and tips for perfect pumpkin chocolate chip bars. You learned about gluten-free and vegan options to fit your needs. Storing these bars correctly helps keep them fresh longer. I hope these insights help you bake with confidence. Enjoy creating your own delicious treats!$

Indulge in the delicious goodness of Pumpkin Chocolate Chip Bliss Bars! These easy-to-make bars combine creamy pumpkin puree, rich chocolate chips, and warm spices for the perfect fall treat. Ideal for gatherings or a cozy night in, this recipe is a must-try! Click to uncover the full recipe and step-by-step instructions that make baking a breeze. Elevate your dessert game today! #PumpkinRecipes #ChocolateLovers #FallBaking #SweetTreats

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Ingredients

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup chocolate chips (semi-sweet or dark)

1/2 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later.

In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Mix until well blended.

Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix.

Fold in the chocolate chips and walnuts (if using) until evenly distributed throughout the batter.

Pour the batter into the prepared baking pan, smoothing the top with a spatula.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow the bars to cool in the pan for 10 minutes, then use the parchment overhang to lift them out onto a wire rack to cool completely.

Once cooled, cut into squares and enjoy!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16