Get the Recipe: Pumpkin Chocolate Chip Bars
Soft, warmly spiced, and loaded with dark chocolate chips in every square. Three quarters of a cup of pumpkin keeps every bite deeply moist and intensely flavored, while brown butter and coconut sugar add a caramel warmth that makes the whole bar taste rich and completely satisfying.
Ingredients
- 1 stick butter, browned or melted
- ¾ cup pumpkin purée
- 1 egg
- 2 tsp vanilla extract
- 1 cup gluten free flour, see note
- 1 ¼ cups coconut sugar, or light brown sugar
- 1 tbsp pumpkin pie spice
- 1 ½ cups dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the browned butter, pumpkin, egg, and vanilla. Stir together.
- Then, add in the flour, coconut sugar, and pumpkin pie spice. Stir to combine.
- Fold in the chocolate chips.
- Transfer this mixture to an 8 inch square parchment lined baking pan. Smooth into an even layer.
- Bake for 27 to 30 minutes or until just barely set in the middle. Remove from the oven and cool completely before slicing.
Notes
- If you are not gluten free, feel free to use regular flour.
- I love browning the butter for extra flavor. If you are short on time, feel free to use melted butter.
- Do not bake too long. It should look gooey in the center.
- Store leftovers in an airtight container for up to 4 days at room temperature.
Calories: 276kcal, Carbohydrates: 49g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.3g, Trans Fat: 0.02g, Cholesterol: 18mg, Sodium: 53mg, Potassium: 55mg, Fiber: 4g, Sugar: 16g, Vitamin A: 3206IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 2mg