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
Scale
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
