Coffee shops are starting to roll out their pumpkin spiced lattes and fall is inching closer each day! If you like to get festive for the fall with pumpkin spiced-flavored food, look no further than these delicious pumpkin bars created by my friend Stacie at Sugar Face Bakes!
Enjoy them as an indulgent breakfast bar or serve accompanied by your coffee or as a dessert. The best part is they are gluten-free while the spices blend together to create a cozy fall feeling. Plus the pumpkin puree is rich in nutrients and Vitamin A. This recipe may also be your new go-to Thanksgiving dessert so you may want to save this recipe! Keep the pumpkin party going with my pumpkin spiced cookies recipe that is sure to be a favorite this fall!
If you’re baking these next couple of months and want to stay flexible, use a gluten-free option for your recipe. One of my favorite flours is the Cup4Cup all-purpose gluten-free flour because you don’t need to figure out conversion rates—simply swap one cup of regular flour for one cup of the Cup4Cup flour. Check out my guide to giving up gluten in my online course: How To Go Gluten-Free Without Giving Up Your Favorite Comfort Foods. It’ll keep you flexible without missing out on any amazing fall foods!
Pumpkin Chocolate Chip Bars
- 1/2 cup unsalted butter melted
- 1 large egg beaten
- 1 cup dark brown sugar
- 3/4 heaping cup 100% pumpkin puree
- 1/2 tablespoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nut meg
- 1/8 teaspoon all spice
- 1 teaspoon vanilla extract
- 1-1/4 cup gluten-free flour
- 1/2-3/4 cup chocolate chips
Pre-heat oven to 350 degrees F. Line 8×8 baking pan with parchment.
In a large bowl, microwave safe bowl melt butter. Whisk for 30 seconds to cool.
Whisking rapidly, add beaten egg. Whisk until thick, about 30 seconds.
Add brown sugar, pumpkin, pumpkin spice, cinnamon, nut meg, all spice, and vanilla extract, whisk until combined.
Add flour and half of the chocolate chips, fold with spatula until ingredients come together.
Pour batter into prepared baking pan, top with remaining chocolate chips.
Bake 25-28 minutes or until tooth pick comes out with moist crumbs.
Let bars sit in pan to set and cool, lift sides to remove bars from pan.
Cut and serve.