Like my good friend mav of port2port, I have been baking like crazy lately. In the past week alone, I made brownies, apple cake and tried a new recipe…Pumpkin Chocolate Chip Bars.

I am prone to great nostalgia and often love eating certain foods at traditional times. For our family, it is always roast beef and yorkshire pudding on Christmas Day. I love a delicious, gooey S’more on the 4th of July made over a campfire on the beach. Candy hearts at Valentine’s Day, candy corn at Halloween and pumpkin pie at Thanksgiving. For almost all of these holiday treats, I am happy eating them just once a year. However, I love the pumpkin pie flavors… nutmeg, cinnamon, cloves… and want more of them more of the time!

I tried pumpkin cookies and they weren’t very good. I meant to make pumpkin soup this fall when pumpkins were in season but time got away from me. So, when my neighbor gave me a year’s worth of old cooking magazines and told me that the Pumpkin Chocolate Chip Bars were her new family favorite, I jumped.

Since I had a number of them in my cupboard, I replaced the chocolate chips in the original recipe with chopped Naga Exotic Candy Bars (dark milk chocolate, curry and coconut) from Vosges Haut-Chocolat . Also, I undercooked the bars slightly as I prefer gooey over cakey. Finally, you will need to use canned pumpkin this time of year but there are plenty out there without any additives.

For anyone who doesn’t live in the U.S., I have found that getting pumpkin abroad is quite difficult. I bet you could use almost any roasted and pureed squash. If you try it… let me know!

Pumpkin Chocolate Chip Bars

2 cups all-purpose flour
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter
1 1/4 cups sugar
1 large egg
2 t vanilla extract
1 cup canned pumpkin puree
12 ounces chocolate chips or chunks

Preheat the oven to 350 degrees. Grease and flour a 9 x 13 pan.
Mix together flour, pie spice, baking soda and salt. Set aside. Cream butter and sugar together until smooth. Beat in the egg and vanilla until combined Beat in pumpkin puree (mixture looks a bit curdled). Reduce speed and mix in dry ingredients just until combined. Fold in chocolate chips. Spread batter evenly in pan and bake 35-40 minutes or until edges pull away from the pan and toothpick comes out clean.

(recipe adapted from Everyday Food)

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16 Responses to “Don’t Pigeonhole Pumpkin”

  1. Claire Says:

    I saw this recipe in Everday Foods a while back and was curious. I have a more cakey version I make from something else. I think I’ll try your version. I too recently baked some not-so-good pumpkin cookies, which was disappointing. Thanks!

  2. Casey Says:

    Mmm. I love anything pumpkin…I’m def. going to try this recipe! They look amazing.

  3. rebecca Says:

    i too like pumpkin and was thrilled with the outcome of another pumpkin + chocolate chip cookie recipe. it’s super simple (only 3 ingredients!) and the cookies come out nice and gooey. i wrote about it on my blog http://rebbermade.blogspot.com
    i’ll have to give your recipe a try and compare the two. yum!

  4. rebecca Says:

    oops! here’s the direct link to the cookie recipe mentioned above…

  5. Josie Says:

    Hi Caroline,
    Thanks for commenting on my blog. I wanted to tell you I tried the Apple cake ( your first blog entr)y and it was REALLY delicous. Thanks for the great recipe.

  6. Katrina Says:

    I love these! I tried them and applaud the soft gooey cake texture! yum! I am going to try your pulled pork next but I am not eating meat at the moment so i will experiment with tempeh and a shorter cooking cycle!:) ha!

  7. Best Pumpkin Bundt Cake Recipe Says:

    [...] Would you rather… never read another pumpkin recipe again OR overdose on everything pumpkin so that you can barely choke down a piece of pumpkin pie come Thanksgiving? Well, tis the time of year for pumpkin recipes and I have jumped on the bandwagon. Last year, I tried these pumpkin bars. This year, I stayed in the dessert category and followed my buttermilk love with this moist, bundt cake. [...]

  8. Amy Says:

    I was looking for a recipe to attempt to recreate the awesomeness that is the Vosges Naga cookie. I used this recipe but used curry instead of pumpkin pie spice and just used semisweet mini chocolate chips. I used about 1/2 cup of brown sugar too because I ran out of white sugar. They are amazing (of course it’s no Vosges cookie) but I think they could actually be spicier. Wonderful with a cup of coffee! Nice blog btw :)

  9. emily Says:

    I live in Germany and have found you can use a hokkaido pumpkin. I prefer the smaller ones so I am able to cook it over a shallow bowl of water for about 15 minutes in the microwave + then scoop it out. You can also cook them in the oven, but I prefer the quick and moist option.

    I’m also on the hunt of a knock off of the vosges naga cookie – they are divine… and of course not available in Germany.

  10. nicole Says:

    i found your blog and just love it! i know this recipe was from last year, but having just found it i tried it out for thanksgiving. thanks so much for posting it!

    i made a few changes–
    1. i just used cinnamon as i’m not a fan of the nutmeg in pumpkin pie spice.
    2. i used the whole can of pumpkin–i had to add baking time.
    3. i used half brown sugar and half white sugar.

    these bars were soo yummy that there were none left to take home from thanksgiving dinner! :)

  11. Twopeasandtheirpod Says:

    [...] Cookies with Caramel Frosting from Baking Addiction Spicy Pumpkin Whoopie Pies from Andrea Meyers Pumpkin Chocolate Chip Bars from Whipped Spiced Pumpkin Cookie Cakes from Pink Stripes Pumpkin Cupcakes from Two Peas and Their [...]

  12. Mary Says:

    DELICIOUS!! thank you for the recipe! I made it with whole wheat flour and cane sugar instead which gave it an enjoyable slightly grainy texture :D

  13. Nicole Says:

    Do you know the calorie amount on these?

  14. Carrie Says:

    So…was asked to bring a pumpkin pie or pecan pie for Thanksgiving…I said I’d bring something with Fall Flare! lol There was no way I was going to bake a plain old boring pumpkin pie. This was right up my alley…I mean chocolate and pumpkin! yummm! So, I thought as I was putting it all together…I’d try a little cinnamon…then since I didn’t have a 9×13 pan avail, I figured I’d use 2 8×8 pans. Since now I had the option of 2 versions…I decided to add dried cherries to one of the mixes. I am a BIG fan of cherries. Can’t wait to try this!!! Thank you! (oh yeah, I also used all spice…not sure if there is a difference between all spice and pumpkin spice – guess we’ll find out)

  15. Basic Pumpkin Bread :: Whipped Says:

    [...] Other Pumpkin Taste Treats: Pumpkin Buttermilk Bundt Cake Roasted Pumpkin and Garlic Soup Vegan Pumpkin Chocolate Chip Muffins Pumpkin Chocolate Chip Bars [...]

  16. Gabby McGraw Says:

    I made these as per a friends request and I am also sharing them on my blog. I thought they were pretty tasty and they held up well. Often I find that recipes that contain pumpkin become way to moist the longer they sit. Not the case with this recipe!

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