Ingredients
Scale
- 1 cup butter (2 sticks)
- 1 tablespoon pumpkin pie spice* (see note for alternatives)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup canned pumpkin (8-oz cup, not pumpkin pie filling)
- 2 teaspoons vanilla (Mexican vanilla preferred)
- ½ teaspoon kosher salt
- 1 large egg
- 2 cups all purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9×13 inch pan with nonstick spray or parchment paper.
- Melt butter in a saucepan over medium heat. Add pumpkin pie spice and toast for a few seconds. Remove from heat.
- Stir in granulated sugar, brown sugar, pumpkin puree, vanilla, and salt. Add egg and mix quickly to prevent curdling.
- Add flour and baking powder. Stir gently to combine without overmixing.
- Pour batter into the pan and spread evenly. Sprinkle chocolate chips on top and fold them lightly into the batter.
- Bake for 25–30 minutes until a toothpick comes out clean (no wet batter).
- Cool completely before slicing.
Notes
- Pumpkin pie spice substitute: 1 ½ tsp cinnamon, ¾ tsp ginger, ¾ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice (optional).
- Use pure pumpkin puree, not pumpkin pie filling.
- Cooling ensures clean slices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg