While we’ve been talking allll about the Holidays on our blog and Instagram we still are super #basic and are loving all things pumpkin. But seriously, if you haven’t checked out our one stop shop 2017 Holiday Gift Guide, you must! It covers your toddler to your mother in law! But…back to pumpkins. I whipped these pumpkin chocolate chunk bars out one afternoon when I wanted something sweet to send with this casserole to a new mama for dinner! Evie devoured them…and so did we!
The easiest thing about this recipe was that I had everything I needed in my pantry and you very well might too! It’s definitely NOT whole30 approved but, tis the season to eat lots of goodness.
Pumpkin Chocolate Chunk Bars (recipe adapted from here):
- 2 cups of organic flour
- 1 tbsp of pumpkin pie spice
- 1 tsp of baking soda
- 1/2 tsp of salt
- 1 cup of butter, softened
- 1 cup of organic sugar
- 1 organic egg
- 2 tsp of vanilla
- 1 cup of organic canned pumpkin puree
- 1.5 cups of semi sweet chocolate chunks
Preheat oven to 325 degrees and line a cookie pan (you’ll want edges on the pan) with parchment paper. Add dry ingredients and stir until well combined. In a separate bowl with a hand mixer, cream the butter and sugar together until fluffy and then add egg and vanilla. Mix well. Add pumpkin puree and mix. Slowly add in dry ingredients and mix well (it will be sticky). Fold in the chocolate chunk pieces. Spread batter evenly into the pan and bake for 35 minutes or until the center is set (do the toothpick test) and edges are peeling away from the pan. Cool before cutting to avoid crumbling!!
Take this sweet treat to your Thanksgiving feast and you’ll definitely be asked for the recipe. Think pumpkin muffin in brownie form with chocolate chips…delightful. Pin the below image to save the recipe for later!
As per usual, let me know if you make these and how you liked them! Happy Baking!