When the first weekend of September rolls around, I take fall baking very seriously.
Sure I spend really all year testing pumpkin recipes or finding new ways to use pumpkin foods in recipes, but as soon as we hit September, it’s the big leagues! I didn’t waste a single second of Labor Day weekend, and got right to work on these chocolate chip pumpkin bars! Equally amazing is this brownie/bar pan I found at Jewel-Osco (when I was hunting for other pumpkin things!). The truth is I suck at cutting even bars out of square pans, they end up looking sloppy and not photogenic–so problem solved!
These aren’t hard as you may expect your typical bar to be. I’d say they take after muffins more than they do a cookie. Which also reminded me of a pumpkin “muffie” from Panera. Ever had one? It’s just the top of a muffin. Genius! After having one of these bars, I’m all for them adding some chocolate chips to their muffies too.
So how did I eat them you ask? Aside from sneaking a bite when just out the oven, I warmed one up in the microwave this morning, added a little bit of almond butter, and called that little piece of pumpkin heaven part of my breakfast.
If you’re looking for something pumpkin-y, super soft, and with a touch of chocolate to kick off your fall baking addiction–these take the cake. I mean muffin! I mean bar!!! Seriously though, you’ll be squared away, pumpkin style!
Did you bake anything pumpkin this weekend to kick off September? Comment on the image of this recipe and let me know what it was!
- 2 cups all-purpose flour
- ½ cup sugar
- 2 tsp. baking powder
- 2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- ½ tsp. salt
- 1 15-oz can pumpkin ( 1¾ cup)
- 4 eggs, lightly beaten
- 1 cup coconut oil
- 1 cup mini semisweet chocolate chips
- Preheat oven to 350 degrees.
- If using a square baking dish, line with foil, so foil extends over the edges
- In a large bowl stir together first seven ingredients (through salt).
- Stir in pumpkin, 4 eggs, and coconut oil until combined.
- Spread batter into prepared pan, or scoop into individual holders (of special bar pan).
- Bake 25 to 30 minutes or until puffed and a toothpick comes out clean.
- Cool in pan on a wire rack, and cut into bars.
- To store, place bars in an airtight container and refrigerate for up to a week.