I’ve started my pumpkin baking season already, and I’m not sorry about it one bit. I figure, if I only have 2/3 months that I can, I might as well enjoy it. I also added some of my sourdough discard into it on a whim and it totally worked.
This is a great way to have your kids get excited about pumpkin season too. It’s not overly sweet and is a great mid day snack or pair it with ice cream for a sweet dessert.
Of course for since the dry ingredients are separate from the wet, have one kid in charge of dry, one kid in charge of wet. They love being ” in charge” of specific ingredients.
I like this recipe too because I don’t have to drag out my big mixer. A whisk is all you need. I love my mixer, but it’s a pain to get out sometimes.
- 2 sticks Butter softened
- 1 Egg large
- 2 tbsp Vanilla extract
- 1 cup Pumpkin puree
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups milk chocolate chips
Mix all of the wet ingredients together in one bowl, and all of the dry ingredients in another. Once they are ready, combine in one bowl. Fold in the chocolate chips last, and save some extra for the top.
- Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. I like to use parchment paper as well, it makes it easier to pull the bars out before cutting them while they are cooling.
- Spread batter evenly in you pan. Bake bars for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.
- Allow bars to cool all the way before cutting them.
Warm up the bar and add ice cream for a late night snack… sprinkle some pumpkin pie spice on vanilla ice cream to add a little something extra. Enjoy your pumpkin season!