Description
Fudgy pumpkin bars with chocolate chips made in one saucepan. No mixer, full of warm spice, and perfect for fall dessert tables.
Ingredients
1 cup butter (salted or unsalted)
1 tablespoon pumpkin pie spice (or substitute mix)
1 cup granulated sugar
1 cup packed brown sugar
1 cup canned pumpkin (8 oz, not pie filling)
2 teaspoons vanilla extract
½ teaspoon kosher salt
1 large egg
2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1 cup semisweet chocolate chips
1 cup dark chocolate chips
Instructions
1. Preheat oven to 350°F. Grease or line a 9×13-inch pan.
2. Melt butter in a saucepan over medium heat. Optional: brown it and add 1 tbsp water if browned.
3. Toast pumpkin pie spice in hot butter for 10–15 seconds.
4. Remove from heat. Stir in granulated and brown sugars.
5. Mix in canned pumpkin, vanilla, and kosher salt.
6. Let cool slightly. Add egg and stir quickly to avoid curdling.
7. Stir in flour and baking powder until mostly smooth. Don’t overmix.
8. Pour batter into prepared pan.
9. Sprinkle chocolate chips on top. Gently fold in.
10. Bake 25–30 minutes or until toothpick comes out clean.
11. Let cool before slicing or serve warm.
Notes
Store at room temperature in sealed container for 2–3 days.
Freeze up to 3 months in airtight bags or container.
Brown butter adds a nutty flavor and darker color.
Pumpkin keeps bars fudgy and acts as partial egg substitute.
White chocolate chips can be used for variation.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 526
- Sugar: 46g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 57mg