There’s just nothing like fall baking, is there? The smell of pumpkin spiced baked goods is just so comforting.
Pumpkin chocolate chip bars have long been a favorite in our house. They’re thick and studded with chocolate chips, and just perfect when warm from the oven.
These gluten free pumpkin chocolate chip bars are so good, I’m making another batch today to take to a neighbor that just had a baby. I lightened up the original recipe by cutting the butter in half and substituting applesauce, and I reduced the amount of chocolate chips as well. If you want a ton of chocolate chips, just double the amount.
If you aren’t gluten free, these pumpkin bars will still be delicious with regular all-purpose flour. And if you consume dairy, feel free to use your regular dairy butter and chocolate chips.
Pumpkin Chocolate Chip Bars.
Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with parchment paper, letting some hang over the edges of the pan.
With an electric mixer, cream butter, applesauce and sugar on medium speed until smooth; add egg and vanilla and beat until combined. Beat in pumpkin, and reduce speed to low, and mix in dry ingredients until just combined.
Add chocolate chips.
Pour batter into pan. Bake at 350 for about 35 to 40 minutes. Cool completely in pan.
Lift bars from pan with parchment paper, and cut into squares.
adapted from Everyday Food.
These bars are a favorite of everyone who tries them! They are delicious warm with ice cream on the side, and they are also delicious the next day as a quick and portable breakfast. :) I think they may be my favorite pumpkin dessert.
If you’re looking for more fall baking inspiration, check out these gluten free pumpkin desserts.