Mike’s coworkers have gone crazy for my pumpkin bars, especially this most recent iteration: the pumpkin chocolate chip bar. So far this fall I’ve made a few different varieties, and these seem to be the favorite. And strictly speaking, these bars are more cake-like than bar-like, with an excellent springy texture.
Anyway…pumpkin and chocolate, you ask? I know, there was a time when I doubted it, too. But there’s something about the blend of pumpkin and chocolate, especially semisweet or dark chocolate, that just works. Who decided to put these flavors together, I don’t have any idea. But I’m incredibly glad that they did. Miniature chocolate chips work well in these bars, but you could use regular-sized ones if you prefer.
- 2 cups flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cloves
- 4 eggs, lightly beaten
- 15 ounces pumpkin puree
- 1 cup vegetable oil
- 1 cup miniature semisweet chocolate chips
Preheat oven to 350 degrees.
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves until completely combined.
Add eggs, pumpkin puree, and vegetable oil, stirring well to completely combine, with no dry streaks or lumps remaining. Fold in chocolate chips.
Pour batter into an ungreased 15 x 10 x 1 pan and spread evenly. Bake for 25-30 minutes, until a cake tester comes out clean. Cool for 2 hours before cutting. Store in an airtight container at room temperature. Makes 32.