The perfect bar when you’re craving pumpkin! These Chocolate Chip Pumpkin Bars are for those of us that can’t get enough pumpkin!
Before we get into this recipe, I have to tell y’all that I have had the best time over the past 9 days or so.
Kayla was home on leave, before heading to her first duty station, and we just relished in our time with her. We didn’t make any plans, other than a few family get togethers here and there, and it was so nice.
Kayla got to go to her sister’s swim meets, and my dad and wife came to visit, and she ended her stay with her uncle’s birthday party.
We got up early Sunday morning and made our way over to Jacksonville, to the airport. It was so much cheaper for her to fly out from there then it was here. She saved about $250!!
Panama City is so expensive. I would really suggest if you plan on flying to or from Panama City, to check out other airports.
Ft. Walton Beach isn’t but a very short distance, and it could save you hundreds!
Of course since Kayla was booking last minute, prices were crazy high, so we had to drive further, but the trip wasn’t bad, and the airport was super easy to get to.
She will be in California for at least two years, and while she is there she hopes that she gets the chance to go on the hospital ship, The Mercy.
Right now she is in the process of checking in, and it’s been a stressful event to say the least. I wish I could be there to help her out, but I can’t. One big stress is her car, not being there quite yet.
The military won’t pay for the car to be shipped to the lower 48, :-/ so she had to find a company, and pay for it herself. The company she found, they came by yesterday and picked it up, and it should be to her by this evening or Thursday.
Having her car will make things so much easier for her. But this momma is terrified of all those crazy interstates that she doesn’t have any sort of practice driving.
Living in Panama City, we aren’t near an interstate. The closest one is I-10 and it’s about 45 minutes away. And she has never had a reason to hop on I-10 and go anywhere.
Whew…lot’s of prayers please!
Now that I’ve bored you all to tears, I’ll tell you all about these Chocolate Chip Pumpkin Bars!
Y’all, if you’re like me and love ALL THINGS PUMPKIN, this is going to be the recipe for you!
How do you make chocolate chip pumpkin bars?
It’s super simple to make, and honestly, you don’t even need a mixer! Woot!
You just whisk up your wet ingredients, pour into the dry, fold in those super delectable chocolate chips, and spread into a pan, bake, and you’ve got a simple pumpkin dessert that will make all the pumpkin lovers happy as can be.
Even my non pumpkin loving Kayla loved these. She ate quite a few for breakfast while she was home.
They aren’t a super sicky sweet bar, so breakfast isn’t a totally crazy idea.
I’m a chocolate lover, and I tend to use more semi sweet chips in most of my recipes, just because I like that contrast to the sweet.
However, if you love white chocolate chips, by all means go for it. Pumpkin just blends so well with any chocolate that you use.
I bet that these would be quite delicious with those caramel chips that only seem to make their way out on the shelves during the fall and winter. I know that there are caramel bits, but these are actual chips I’m talking about, no corn syrup involved.
Now that I’m sitting here thinking about all the yummy chips that would be perfect in these bars, I can’t help but know that a chocolate frosting would make these THAT much better! Look for a recipe like that soon!
I have a few other pumpkin recipes up my sleeve that I can’t wait to share with y’all! One of them is an oldie but a goodie, and it solves a problem for the fact that you can’t buy this certain product except during the fall season. That will be the only hint you get! 😉
It’s one of my husband’s favorites and it’s one of the first pumpkin recipes I shared with y’all. If you’re looking for more great pumpkin recipes, scroll to the bottom, I’m sharing two of my favorites from last year!
Other flavor mix ins/options:
- white chocolate chips
- caramel chips
- dried cranberries
Although these bars do not have a topping, dusting with powdered sugar or making a cream cheese frosting would also be quite good.
How do I store chocolate chip pumpkin bars?
Simply place them in an air tight container, on the counter top, for up to 5 days. Any longer than that, and you should place them in the fridge.
Can I freeze chocolate chip pumpkin bars?
Yes. Place them into an air tight container, or wrap them individually in press and seal wrap, and freeze for up to 6 months.
Thaw, wrapped at room temperature.
Here are some of our favorite pumpkin recipes:
- 2 sticks butter, room temperature
- 1 cup sugar
- 1 egg
- 2 teaspoons vanilla
- 1 cup pumpkin puree
- 2 cups flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups chocolate chips
- Preheat oven to 325. Line a 9x13 pan with parchment paper, and spray with non stick cooking spray.
- In a large bowl mix together the butter and sugar. Whisk in the egg, vanilla, and pumpkin until well combined.
- Add the flour, pumpkin pie spice, baking soda and salt , stir until well combined.
- Fold in the chocolate chips and spread batter evenly into pan.
- Bake for 30 minutes or until edges begin to pull away from the pan and the center is set (toothpick inserted in the center is clean).
- Allow to cool completely before slicing.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 324 Total Fat: 19g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 42mg Sodium: 244mg Carbohydrates: 40g Net Carbohydrates: 0g Fiber: 2g Sugar: 25g Sugar Alcohols: 0g Protein: 3g