Best Chocolate Chip Pumpkin Bars Recipes

PUMPKIN CHOCOLATE CHIP BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish lightly with nonstick spray, then line with parchment paper and grease again lightly.
• In a medium bowl, whisk together the flour, cinnamon, ginger, McCormick® Ground Nutmeg, cloves, baking soda, and salt.
• In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed for 3-4 minutes, until light and fluffy.
• Mix in the egg and vanilla, then blend in the pumpkin purée until smooth.
• Add the dry ingredients and mix just until combined.
• Fold in all but 3 tablespoons of the chocolate chips with a rubber spatula.
• Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Sprinkle evenly with the remaining 3 tablespoons chocolate chips.
• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan, then use the parchment to lift out the bars and cut into 15 squares.
• Enjoy!

EASY CHOCOLATE CHIP PUMPKIN BARS

Steps:

• In a large bowl, combine cake mix and pumpkin; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in 1-1/2 cups chocolate chips. Transfer to a greased 13x9-in. baking pan., Bake at 350° for 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a microwave, melt the remaining chocolate chips; stir until smooth. Drizzle over bars. Let stand until set.

PUMPKIN CHOCOLATE CHIP OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees.
• In large bowl add baking mix, oats, baking powder, chocolate chips, and the tablesppon of pumpkin pie spice. Stir until combined.
• In a medium bowl whisk together pumpkin, teaspoon of pumpkin pie spice, egg, milk, and sugar until smooth.
• Stir in pecans.
• Add wet ingredients to dry and stir until combined.
• Spoon minture into greased 9 X 13inch pan and bake for 25 mins or until toothpick inserted in the middle comes out clean.
• Allow "cake" to cool slightly and transfer from pan to wire rack to continue cooling.
• When cool slice width wise into 1/2 inch strips and then in half length wise.
• Place evenly on cookie sheet(s) and bake for an additonal 10-15 minutes
• Remove from oven and let cool slightly. Dust with powdered sugar.
• Allow the cookies to cool completely and enjoy!

PUMPKIN CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.
• In a large bowl, whisk oats, spices, and salt together. Set aside.
• In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips.
• Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don't want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes.
• Using a sharp knife, cut into bars. Remove from pan and let cool completely.

PUMPKIN CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat oven to 350 degrees. Line an 8"x 8" baking pan with parchment paper. Let it over hang the edges of the pan.
• Spray paper with cooking spray i.e. Pam
• Combine first 5 ingredients in a medium bowl.
• Combine remaining ingredients, except for the chocolate chips, in a small bowl.
• Pour into the dry mixture and combine well.
• Mix in chocolate chips
• Press mixture firmly into the prepared pan.
• Bake for 25 min. Remove from the oven and cool for at least 10 min or longer.
• Lift the edges of the parchment paper to remove and cut into 12 or 16 bars depending on your choice of size
• Store in an air tight container for 3 days or in the refrigerator for 1 week.

PUMPKIN CHOCOLATE CHIP OATMEAL BARS

Steps:

• Preheat oven to 350F degrees. Spray 8 x 8 pan with cooking spray. Mix together oats, flour, brown sugar, baking powder, salt, cinnamon, and pumpkin pie spice. Add in the vanilla, pumpkin, milk/applesauce, egg, and honey/agave. Mix together until evenly combined. Stir in mini chocolate chips. Pour the mixture into the pan and bake for 20 minutes. Allow to cool and cut into bars. Bars stay fresh for up to one week in a covered container at room temperature or in the refrigerator.

CHOCOLATE CHIP PUMPKIN BARS

Steps:

• Preheat the oven to 350°F. Lightly coat a 15101-inch baking pan with nonstick cooking spray; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, granulated sugar, pecans (if using), baking powder, cinnamon, baking soda, and salt. In a medium bowl, combine egg, pumpkin, canola oil, and milk. Add pumpkin mixture to flour mixture along with 1/3 cup chocolate pieces; stir just until combined. Spread the batter very evenly in the prepared pan. Sprinkle top with 2 tablespoons chocolate pieces. Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. If desired, sprinkle lightly with powdered sugar. Cut into bars.

PUMPKIN CHOCOLATE CHIP BARS

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips. Spread batter evenly in prepared pan. Bake 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, 35 to 40 minutes. Cool completely in pan. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.