Friday, November 15, 2013

Pumpkin Chocolate Chip Cake Bars

Jana here with a dessert that is perfect for a Fall gathering!  These Pumpkin Chocolate Chip Cake Bars are pretty rich, so they are the perfect treat to serve at a party where there are lots of people to help eat them.  :)  I  used the full amount of chocolate chips that the original recipe called for, but I think it could have easily just used half of a bag instead of a full 12 ounce bag.  Either way, these cake bars are super moist, very flavorful, and will be a hit anywhere you take them!

Pumpkin Chocolate Chip Cake Bars

2 cups all purpose flour
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon baking soda
3/4 teaspoon salt
1 cup butter, at room temperature
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 or 1 bag semi sweet chocolate chips (6-12 ounces)

1. Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.

2. Using a mixer, beat the sugar and butter until smooth. Add egg and vanilla, and mix until combined. Add pumpkin puree and mix well. (the mixture will have a 'curdled' look to it...this is normal)

3. In a medium bowl, combine the flour, cinnamon, allspice, nutmeg, baking soda, and salt.  Add these dry ingredients to the mixing bowl, and mix on low speed just until combined.  Fold in chocolate chips.

4. Spread batter evenly into the greased pan. Bake for 35-40 minutes. Bars will begin to brown, and a toothpick should be able to be inserted and come out without batter when done.

*Allow to completely cool before cutting and removing from pan.


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