My grandfather absolutely adores pumpkin, and each year he celebrates his October birthday with pumpkin pie in lieu of cake. I’ve inherited his love of all pumpkin desserts, and these pillowy pumpkin-chocolate chip bars are a decadent way to fulfill our shared craving. To us, perfection is a moist pumpkin cake studded with luscious chocolate chips – these bars are a must-make for a pumpkin-carving or Halloween party!
Pumpkin-Chocolate Chips Bars
Adapted from Martha Stewart
2 cups flour
1 Tbsp pumpkin pie spice*
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 tsp vanilla extract
1 cup canned pure pumpkin
1/4 cup fat-free plain Greek yogurt
1 package (12 oz) semisweet chocolate chips
Preheat oven to 350°F and line a 13 x 9-inch baking dish with 1 sheet of foil, leaving an overhang on two sides. Whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt in a medium bowl.
Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Add egg and vanilla; beat to combine. Beat in pumpkin and yogurt, then reduce speed to low and gradually add flour mixture just until incorporated. Fold in chocolate chips.
Spread batter evenly into prepared baking dish; smooth top with an offset spatula. Bake, rotating pan halfway through, for 25 minutes or until edges pull away from sides of pan and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven to cool completely in pan on a wire rack.
Use foil to lift and transfer cake to a cutting board. Cut into bars with a serrated knife. Store in an airtight container at room temperature up to 3 days.
*Make your own pumpkin pie spice: mix 1/4 cup cinnamon with one tablespoon each of ground ginger, nutmeg, and cloves. Store extra in an airtight container.
Yield – 24 bars (serving size: 1 bar)
Calories – 188
Carbs – 26