Hey y’all, and happy October! It’s hard to believe we are in the final quarter of this crazy year called 2020. Despite being in a pandemic, October is still one of my favorite months. It’s when fall really arrives in full force, and it kicks off the most festive time of year. I simply love how October-December is one holiday after another! Even though things are definitely different this year, these next few months are still going to be full of festive joys, and I’m so excited. In last week’s post, I shared several ways to make the most of this unusual fall. Baking pumpkin recipes is one recommendation. So, today I’m sharing my pumpkin chocolate chip bars recipe. If you follow me on Instagram, then you saw that I made the first batch of the season last weekend. Here’s what you need to know to make your own:
Pumpkin Chocolate Chip Bars: Ingredients
- 4 eggs
- 1 2/3 cups sugar
- 1 cup canola oil
- 1 can pumpkin
- 2 cups flour
- 2 tsp baking powder
- 3 heaping tsp cinnamon*
- 1 tsp salt
- 1 tsp baking soda
- 2 cups chocolate chips
1. Preheat oven to 350 degrees and grease 9×13 baking dish.
2. Mix eggs, sugar, oil, and pumpkin with mixer until light and fluffy.
3. Pour flour, powder, cinnamon, salt, baking soda, and pumpkin pie spice into a separate bowl and mix.
4. Pour flour mixture into pumpkin mixture and mix until batter is smooth.
5. Fold chocolate chips into mixture with a spatula.
6. Pour batter into greased baking dish and bake for 35-40 minutes, or until toothpick inserted in center comes out clean.
A Few Notes
Baking time will vary due to differences in ovens. I am still working on perfecting the exact baking time. Sometimes I have issues with the bars being underdone in the middle, so it’s important to make sure they get done in the middle without being too done on sides. You might try pouring batter into two 8×8 or 9×9 baking dishes in order for batter to cook more evenly.
One hack I recommend if you have limited counter space (such as an apartment kitchen like me) is to measure and pour the dry ingredients in their respective bowls before getting the wet ingredients out. I tried this out when I made the pumpkin chocolate chip bars last weekend, and it worked well. I poured the sugar into one bowl, then the flour, baking soda, cinnamon, baking powder, and salt in another (pictured below). This way I didn’t have to worry about my dry ingredient containers getting any sticky residue on them from being on the countertop.
I recommend storing these in the refrigerator to keep them fresh for longer, and you can even freeze them to enjoy later.
To create this recipe, I modified the original recipe featured here.
Final Step: Enjoy!
These pumpkin chocolate chip bars are typically my go-to for fall gatherings, especially Clemson tailgates. There won’t be many fall gatherings with food sharing this year, but I still look forward to making more batches to enjoy myself, and to share with my family on a future fall beach trip and during Thanksgiving. Hopefully next fall there will be more normal events where I can share these!
What are some of your favorite fall recipes? And if you make these, I’d love to hear how you like them!
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