Gingerbread Pumpkin Chocolate Chip Bars (Print Version)

Warm, spiced bars blend pumpkin and chocolate, bringing cozy flavor to every bite.

# Components:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves

→ Wet Ingredients

09 - 1 cup pumpkin puree
10 - 2/3 cup brown sugar, packed
11 - 1/3 cup vegetable oil
12 - 1/4 cup molasses
13 - 2 large eggs
14 - 1 teaspoon vanilla extract

→ Add-ins

15 - 1 cup semi-sweet chocolate chips

# Directions:

01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper or lightly grease it.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves until evenly blended.
03 - In a large bowl, whisk pumpkin puree, brown sugar, vegetable oil, molasses, eggs, and vanilla extract until smooth and thoroughly combined.
04 - Gradually fold the dry mixture into the wet ingredients until just combined, taking care not to overmix.
05 - Gently fold in the chocolate chips, reserving a small handful to sprinkle over the top, if desired.
06 - Spread the batter evenly into the prepared pan and sprinkle remaining chocolate chips across the surface.
07 - Bake for 23 to 27 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Allow to cool completely in the pan. Slice into 16 bars when fully cooled.

# Expert Advice:

01 -
  • Delicious blend of gingerbread and pumpkin flavors
  • Easy to make in one pan
02 -
  • Bars freeze well for up to 2 months
  • Contains wheat, eggs, and soy
03 -
  • Do not overmix to keep bars tender
  • Try swapping semi-sweet chips for white or dark chocolate for a fun twist

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