Pumpkin Chocolate Chip Magic Bars Recipe
Introduction
These Pumpkin Chocolate Chip Magic Bars are a delightful blend of autumn spices, creamy pumpkin, and rich dark chocolate. Easy to make and perfect for sharing, they offer a moist, tender texture with just the right hint of sweetness. A cozy treat for any season, especially fall.
Ingredients
- 1 1/2 cups pumpkin puree (canned or fresh)
- 3/4 cup brown sugar, packed
- 1/4 cup maple syrup
- 2 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/2 cup dark chocolate chips (70% cocoa)
- 1/4 cup unsalted butter, melted
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment with a teaspoon of melted butter or non-stick spray.
- Step 2: In a large bowl, whisk together the pumpkin puree, melted butter, and maple syrup until smooth. Add the eggs one at a time, whisking after each addition, then stir in the brown sugar until fully dissolved.
- Step 3: In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and clove. Create a well in the center of the dry ingredients.
- Step 4: Fold the dry ingredients into the wet mixture gently, mixing just until the flour disappears. Be careful not to overmix.
- Step 5: Gently fold the dark chocolate chips into the batter, distributing them evenly without crushing.
- Step 6: Transfer the batter to the prepared pan and spread it into an even layer about 1/2 inch thick.
- Step 7: Bake for 30 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Step 8: Allow the bars to cool completely in the pan before using the parchment overhang to lift them out and cut into squares.
Tips & Variations
- For a nutty crunch, fold in 1/2 cup chopped walnuts or pecans along with the chocolate chips.
- If you prefer a sweeter bar, increase the brown sugar to 1 cup or add 1/4 cup white sugar.
- Substitute maple syrup with honey or agave syrup if desired.
- Use pumpkin pie spice instead of individual spices for convenience, about 1 1/2 teaspoons.
Storage
Store the pumpkin chocolate chip bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in the microwave for 10-15 seconds if desired, but these bars are delicious served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin puree. Simply roast and mash pumpkin flesh until smooth. Make sure it is drained well to avoid excess moisture in the batter.
Are these bars gluten-free?
This recipe uses all-purpose flour, so it is not gluten-free as written. To make it gluten-free, substitute the flour with a gluten-free all-purpose blend that includes xanthan gum.
Print
Pumpkin Chocolate Chip Magic Bars Recipe
- Total Time: 45 minutes
- Yield: 5 servings 1x
Description
These Pumpkin Chocolate Chip Magic Bars combine the rich flavors of pumpkin puree, warm spices, and dark chocolate chips into a moist, tender baked treat perfect for fall or any time you crave a comforting dessert.
Ingredients
Wet Ingredients
- 1 1/2 cups pumpkin puree (canned or fresh)
- 1/4 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1/4 cup maple syrup
- 2 large eggs, room temperature
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
Add-ins
- 1/2 cup dark chocolate chips (70% cocoa)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing an overhang on the sides for easy removal later. Lightly grease the parchment paper with a teaspoon of melted butter or non-stick spray to prevent sticking.
- Combine wet ingredients: In a large bowl, whisk together the pumpkin puree, melted butter, and maple syrup until smooth. Add the eggs one at a time, whisking well after each addition, then stir in the brown sugar until fully dissolved and the mixture is smooth.
- Sift and mix dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, cinnamon, nutmeg, and clove. Create a well in the center of the dry ingredients and fold it gently into the wet batter, mixing just until the flour disappears to avoid overmixing.
- Fold in chocolate chips: Gently fold the dark chocolate chips into the batter, distributing them evenly without crushing the chips.
- Spread batter and bake: Transfer the batter into the prepared pan, spreading it into an even layer about 1/2 inch thick. Bake for 30 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and serve: Allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.
Notes
- For best results, use room temperature eggs to help the batter blend smoothly.
- You can substitute the dark chocolate chips for semi-sweet or milk chocolate chips if preferred.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bars can be frozen for up to 3 months; thaw overnight in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin bars, chocolate chip bars, pumpkin dessert, magic bars, fall dessert, baked pumpkin dessert
