Description
These Gingerbread Pumpkin Chocolate Chip Bars are a delightful fusion of warm spices, pumpkin flavor, and sweet chocolate chips, perfect for any fall treat.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 2/3 cup brown sugar, packed
- 1/3 cup vegetable oil
- 1/4 cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper or lightly grease.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves until evenly mixed.
- In a large bowl, whisk pumpkin puree, brown sugar, vegetable oil, molasses, eggs, and vanilla until the mixture is smooth and cohesive.
- Gradually fold the dry ingredients into the wet mixture, mixing only until just combined to avoid overmixing.
- Gently fold in chocolate chips, reserving a handful to sprinkle over the surface, if desired.
- Transfer the batter to prepared pan, spreading evenly. Sprinkle reserved chocolate chips over the top.
- Bake for 23 to 27 minutes until a toothpick inserted into the center emerges clean or with a few moist crumbs.
- Cool completely in the pan. Once cooled, cut into 16 bars for serving.
Notes
- Store bars in an airtight container at room temperature for up to three days.
- These bars are great for holiday gatherings and make a delicious snack.
- You can substitute the chocolate chips with nuts or dried fruit for variation.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg