ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content
94% would make again

Pumpkin Chocolate Chip Bars

Tasty Team

Ingredients

for 15 servings

  • nonstick cooking spray, for greasing
  • 2 cups all purpose flour (250 g)
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon McCormick® Ground Nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 2 sticks unsalted butter, softened
  • ¾ cup granulated sugar (150 g)
  • ½ cup light brown sugar (100 g)
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • 1 cup pumpkin puree (240 g)
  • 1 ½ cups semisweet chocolate chip (255 g), divided

Nutrition Info

  • Calories 185
  • Fat 5g
  • Carbs 33g
  • Fiber 1g
  • Sugar 16g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish lightly with nonstick spray, then line with parchment paper and grease again lightly.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, McCormick® Ground Nutmeg, cloves, baking soda, and salt.
  3. In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed for 3–4 minutes, until light and fluffy.
  4. Mix in the egg and vanilla, then blend in the pumpkin purée until smooth.
  5. Add the dry ingredients and mix just until combined.
  6. Fold in all but 3 tablespoons of the chocolate chips with a rubber spatula.
  7. Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Sprinkle evenly with the remaining 3 tablespoons chocolate chips.
  8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan, then use the parchment to lift out the bars and cut into 15 squares.
  9. Enjoy!

Ingredients

for 15 servings

  • nonstick cooking spray, for greasing
  • 2 cups all purpose flour (250 g)
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon McCormick® Ground Nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 2 sticks unsalted butter, softened
  • ¾ cup granulated sugar (150 g)
  • ½ cup light brown sugar (100 g)
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • 1 cup pumpkin puree (240 g)
  • 1 ½ cups semisweet chocolate chip (255 g), divided

Nutrition Info

  • Calories 185
  • Fat 5g
  • Carbs 33g
  • Fiber 1g
  • Sugar 16g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish lightly with nonstick spray, then line with parchment paper and grease again lightly.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, McCormick® Ground Nutmeg, cloves, baking soda, and salt.
  3. In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed for 3–4 minutes, until light and fluffy.
  4. Mix in the egg and vanilla, then blend in the pumpkin purée until smooth.
  5. Add the dry ingredients and mix just until combined.
  6. Fold in all but 3 tablespoons of the chocolate chips with a rubber spatula.
  7. Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Sprinkle evenly with the remaining 3 tablespoons chocolate chips.
  8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan, then use the parchment to lift out the bars and cut into 15 squares.
  9. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.