Recipes

Chocolate Chip Pumpkin Bars

October 23, 2016

Sometimes, a mishap can lead to a delicious result.  When I started creating this treat, I was definitely craving pumpkin but I had also planned on mixing in peanut butter.  The only problem: I could not — with all of my might — open the darn jar! Seriously, could not open it. Ugh. Luckily, I had a jar of pumpkin butter (that I could actually open) in the pantry that would have to do as a substitute.

With a late summer in SF, I’m beyond ready for fall, and this recipe is the perfect item to bring to kick off the season.

Chocolate Chip Pumpkin Bars

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Chocolate Chip Pumpkin Bars – Recipe

Ingredients

1/2 cup of pumpkin butter – I used Trader Joe’s 

{ you could do, 1/4 c. of each peanut butter and pumpkin butter as an alternative }

1 c of pumpkin puree { pure pumpkin, not pumpkin pie filling }

2 c. of rolled oats {not quick cooking oats}

1/2 c. of granulated sugar

1 c. light brown sugar (packed)

1 tbsp. of pumpkin pie spice

1 ts.p of cinnamon

1 tsp. of nutmeg

1 tbsp. of vanilla extract

1/2 c. of Ghirardelli chocolate chips

Optional: add nuts, peanut butter chips, white chips or even dried cranberries. Add slowly till you have just the right amount, start with 1/3 c. 

Directions

Preheat oven to 350F. Prepare a foil lined, and sprayed, 9 x 9 pan.  In a large bowl, combine all ingredients (yep, all of them) and mix by hand. Bake at 350F for 20-25 minutes or until it passes the toothpick trick – insert pick; when it comes out clean, they are done.  Mine looked slightly undone but continued to cook as they cooled, after I had removed them from the oven.  For clean cut bars, be sure to let them cool completely. Even when cooled, I covered them and popped them into the fridge for a few hours.

I love the idea of wrapping the bars up for guests to take home after a dinner party.  I used wax paper (shiny side inwards) and secured it washi tape on the back and a simple twine bow completed the look. Simply have some ready for guests to grab on their way out the door.

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I hope you enjoyed this manicured, fall-ready recipe! 

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