Ingredients

• 1 cup butter, at room temperature
• 1 ¼ cups sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon allspice
• 2 cups flour, divided
• 1 teaspoon baking soda
• 1 ½ cups semi-sweet chocolate chips, divided

Preparation

• Preheat oven to 350°F. Spray a 9 x 13 inch baking dish or pan with non-stick cooking spray.
• Place the softened butter and sugar into a large mixing bowl and cream together with a mixer.
• Add in egg and vanilla and beat well.
• Pour in the pumpkin puree and mix until well combined. The batter will be thin.
• Add cinnamon, nutmeg, ground cloves, allspice, 1 cup of flour and baking soda. Mix until combined.
• Add 1 cup of chocolate chips, remaining flour, and continue mixing until no dry flour is visible. The batter will be thick.
• Spread the batter evenly into the prepared baking pan.
• Sprinkle the remaining ½ cup of chocolate chips on top of the batter and press down gently.
• Place pan in the pre-heated oven and cook for 30 minutes. Test for doneness with a toothpick which shows moist crumbs. If not done, bake for 3-5 minutes more, but do not over bake.
• Let cool in the pan on a wire rack before slicing. Cut into 24 squares prior to refrigerating, and store in an airtight container.

Nutritional Information

Makes 24 bars. Approximate nutrients per 1 bar: 225 calories, 2 grams protein, 12 grams fat, 28 grams carbohydrate, 0 grams fiber, 107 milligrams sodium.

Print Recipe

Recipe created by Mary-Jo Sawyer, VCU Health Registered Dietitian. Inspired by a variety of pumpkin bar recipes.