Fall Recipe
By Tiffany Valkova '25
The leaves are changing, the mornings are cooler, and the Great British Bake-Off’s new season is on again! To celebrate fall, pumpkin chocolate chip bars are a delicious sweet treat to share with family and friends. This recipe combines the flavors of pumpkin cravings when the season rolls around, and the (very necessary) sweet chocolate add-in to everything! Adding on, the bars’ blend of textures is a good cross between a cookie and a traditional bar, so you get the best of both worlds!
Major allergens would include wheat and eggs. This recipe yields about 24 square bars, but can be easily adjusted with the proportions of the cuts. In total, it takes about 10 minutes of prep time, 35 minutes to bake, and 15 minutes to cool. The pumpkin pie spice is optional, but can be made from scratch. It typically consists of cinnamon, ginger, nutmeg, allspice, and cloves, but not all five spices are included amongst different brands or necessary if you decide to make it yourself. Lastly, instead of exactly making pumpkin chocolate chip bars, you can also put your own spin on it and make it with browned butter or salted caramel renditions!
Ingredients:
This is the perfect fall recipe, and it only takes less than an hour to make this delicious dessert! The leftovers can be stored in a container at room temperature for up to about four days. I encourage you to try the recipe and share your creations with your loved ones this fall! Happy baking!
Major allergens would include wheat and eggs. This recipe yields about 24 square bars, but can be easily adjusted with the proportions of the cuts. In total, it takes about 10 minutes of prep time, 35 minutes to bake, and 15 minutes to cool. The pumpkin pie spice is optional, but can be made from scratch. It typically consists of cinnamon, ginger, nutmeg, allspice, and cloves, but not all five spices are included amongst different brands or necessary if you decide to make it yourself. Lastly, instead of exactly making pumpkin chocolate chip bars, you can also put your own spin on it and make it with browned butter or salted caramel renditions!
Ingredients:
- 2 cups flour
- (optional) 1 tablespoon pumpkin pie spice/cinnamon mix
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter (if butter is salted, remove salt from recipe)
- 1 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 1 cup chocolate chips, or to your liking!
- Prepare a greased or parchment-paper-lined 9x13 inch baking pan.
- Combine the dry ingredients in a medium bowl: flour, pumpkin pie spice, baking soda, and salt.
- Cream the butter and sugar with an electric or stand mixer for 1-2 minutes in another bowl.
- Add in the egg and vanilla until fully combined with the wet ingredients.
- Mix in the pumpkin puree.
- Combine the dry ingredients with the wet ingredients’ mixture.
- Fold in your chocolate chips.
- Spread batter evenly in the prepared pan.
- Bake for about 35-40 minutes on 350℉ or until the edges begin to brown and a toothpick inserted in the center comes out mostly clean. Cool the bars before cutting into pieces and serving!
This is the perfect fall recipe, and it only takes less than an hour to make this delicious dessert! The leftovers can be stored in a container at room temperature for up to about four days. I encourage you to try the recipe and share your creations with your loved ones this fall! Happy baking!
