Pumpkin Chocolate Chip Bars

Despite the bipolar tendency of Philly weather, this week was consistently and irregularly warm and sunny. Judging from the weather forecast, it's probably going to be the last warm week of the season, so before the autumn leaves disappear, JZ and I decided to make use of that bag of semi-sweet chocolate chips and pumpkin spice sitting in the pantry. Nothing screams fall better than a pumpkin-spiced baked good--in this case, pumpkin chocolate chip bars.

These were so easy to make and were so satisfyingly rich and moist. They're best when eaten straight out of the oven because the pumpkin is still extremely gooey, but the bars still retain their denseness even after they've cooled.

You can never go wrong with a pumpkin and chocolate duo--just look at those bars dotted with chocolate. It was so good it even converted anti-pumpkin individuals into pumpkin fans (seriously!). 

Pumpkin Chocolate Chip Bars

For those opting for a healthier version, I included some healthy substitutes (italicized) for certain ingredients.

Ingredients:
2 cups all-purpose flour -- whole wheat flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature -- an equivalent amount of applesauce
1 1/4 cups granulated sugar -- truvia/stevia baking blend (replaces sugar 2:1)
1 large egg
2 teaspoons vanilla extract
1 can of pumpkin puree (not pumpkin pie filling)
1 package (12 ounces) semisweet chocolate chips 

Get Bakin':

1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.

2. With a stand or electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3. Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.

4. Cool bars completely in pan. Cut into squares and serve.