Gooey Pumpkin Chocolate Chip Bars #PumpkinWeek

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Fall is in the air!   The leaves are starting to change, the air is a little bit cooler, and I’ve got a ton of pumpkin in my kitchen.  I love fall foods because of their warm, spicy notes.

Last weekend I was in the kitchen on a pumpkin kick.  I bought myself several cans of pumpkin plus a few small pie pumpkins.   I spent the weekend cooking pumpkin dishes.   One of my favorites was this Gooey Pumpkin Chocolate Chip Bars.

When I saw the recipe they sounded really good.  I figured they would be more like a pumpkin blondie, very cake like and studded with chocolate chips.   What I got when I made this recipe was something entirely different.

These Gooey Pumpkin Bars were awesome!   My husband took one bite and you could tell he though they were divine.  The bars were soft and gooey.  They weren’t cake like at all.   It was like biting into pure pumpkin bliss with a little bit of chocolate thrown into the mix.  The chocolate chips were partially melted into the pumpkin goodness which made them even better.

If you like pumpkin and chocolate you’ve got to try this recipe this fall!   You won’t be sorry you did!

Gooey Pumpkin Chocolate Chip Bars

These dessert bars are soft, gooey, and filled with pumpkin and chocolate for the perfect fall dessert.

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 16 bars

Author: Hezzi-D

Ingredients

• 1 stick butter melted
• 1 egg
• 1 c. pumpkin puree
• 1 c. brown sugar lightly packed
• 1 Tablespoon vanilla
• 2 teaspoons pumpkin pie spice
• 1 1/4 c. flour
• 1 1/4 c. chocolate chips

Instructions

• Preheat the oven to 350 degrees. Line an 8 x 8 baking pan with aluminum foil, spray, and set aside.
• In a large bowl combine the melted butter, egg, pumpkin puree, brown sugar, vanilla, and pumpkin pie spice. Mix until smooth.
• Add in the flour and mix until just combined.
• Stir in the chocolate chips.
• Pour the batter into the prepared pan and bake for 32-35 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs on it.
• Allow the bars to cool for 30 minutes before lifting them out of the pan and cutting.
• Bars will keep in an air tight container for 1 weeks.

Notes

Recipe slightly adapted from Averie Cooks

#PumpkinWeek is here again and we can’t be more excited. Hosted by Terri from Love and Confections, 19 Bloggers will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

#PumpkinWeek Day 1 Recipes:
Browned Butter Salty Pumpkin Sugar Cookies from The Spiffy Cookie.
Caramel Pumpkin Cake from Feeding Big and more.
Easy Pumpkin Donuts with Vanilla Cream Sauce from {i love} my disorganized life.
Gooey Pumpkin Chocolate Chip Bars from Hezzi-D’s Books and Cooks.
Healthy Cinnamon-Apple Pumpkin Muffins from Simply Healthy Family
Homemade Pumpkin and Sage Pasta from Kudos Kitchen by Renee.
Pumpkin Cannoli from The Redhead Baker.
Pumpkin Chai Baked Donut from A Kitchen Hoor’s Adventures.
Pumpkin Cheesecake Bars from That Skinny Chick Can Bake.
Pumpkin Cheesecake Flourless Chocolate Cake Roll from Cupcakes & Kale Chips.
Pumpkin Cheesecake Whoopie Pies from Dizzy Busy and Hungry.
Pumpkin Cinnamon Rolls from Gluten Free Crumbley.
Pumpkin Monkey Bread from Making Miracles.
Pumpkin Muffins from My Catholic Kitchen.
Pumpkin Pecan Chocolate Chip Cookies from The Crumby Cupcake.
Pumpkin Snack Cake from Recipes Food and Cooking.
Pumpkin Spice Muffins from A Day in the Life on the Farm.
Semi-Homemade Pumpkin Butter from Love and Confections.
Spiced Pumpkin-Bourbon Fizz from Culinary Adventures with Camilla.