22 Mar Pumpkin Chocolate Chip Pan Bars
Guess what? Pumpkin in March is just as good as Pumpkin in October.
The Recipe Redux theme this month is Spring Clean the Kitchen. The goal? Cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. Try not to go to the store to buy anything new. Give tips on how to make a healthy dish out of whatever you have on-hand.
Believe it or not, I had every. single. ingredient. on hand. That NEVER happens. Well, nearly never. Here’s why I happened to have everything on hand for this recipe.
I’ve been living with my in-laws since mid-January thanks in part to a long-er lasting remodeling job (aren’t they always?) than originally anticipated. Luckily, my MIL stocks her pantry with tons of great items that can be thrown together at a moments notice. Let’s be honest though-who doesn’t have an extra can of pumpkin in the pantry? The hold over can from the fall? Pumpkin is good all year round-not just when the PSL ads & posts start running ad nauseam. Use it. Own it. Enjoy it.
Inspired by this Martha Stewart recipe, I did make several changes to make it more my speed. Typically, it’s not recommended to mess around much with baking recipes, but this happens to be a much kinder, gentler recipe. Because-Martha Stewart.
What did I do?
- swapped 1 cup of AP flour for 1 cup whole wheat flour
- cut the sugar to 1 cup v. 1 1/4 c
- removed the salt from the recipe since I used salted butter
- cut the pumpkin pie spice to 2 t as I’m not a huge fan of allspice, an ingredient found in commercial pumpkin pie spice
- added a scootch more vanilla because vanilla is my favorite
- threw in 2 generous handfuls of chocolate chips instead of 12 full ounces.
See what I mean about making it more my speed?
Pumpkin Chocolate Chip Pan Bars
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons pumpkin-pie spice
1 teaspoon baking soda
1 cup (2 sticks) salted butter, at room temperature (if you used unsalted butter, add 3/4 t salt)
1 cup granulated sugar
1 large egg
2 1/2 teaspoons vanilla extract
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 package (12 ounces) semisweet chocolate chips
1. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with non-stick spray for baking and set aside. In a medium bowl, sift or whisk together flour, pumpkin pie spice, and baking soda. (I used a fork to whisk it together) Set aside.
2. In a mixing bowl, cream together butter and sugar on medium-high speed until creamy. (I used a hand mixer) Add in egg and vanilla and beat until combined. Add pumpkin puree and mix well. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Reduce mixer speed to low and add in dry ingredients. Mix until just combined, making sure not to over mix the batter. Gently stir in chocolate chips with a spoon.
4. Spread batter evenly in the greased pan. Bake bars for 35-40 minutes or until a toothpick or the tines of a fork come out clean or almost clean when inserted into the center of the pan.
5. Cool completely and serve.
The results are a moist, cake-like consistency that was a huge hit with everyone.