Pumpkin Chocolate Chip Bars
2 c. flour
1 Tbsp. pumpkin pie spice *
1 tsp. baking soda
3/4 tsp. salt
1 c. unsalted butter, room temperature
1 1/4 c. sugar
1 large egg
2 tsp. vanilla
1 c. canned pumpkin
1 pkg. (12 oz.) semi-sweet chocolate chips
Preheat oven to 350F.
Line bottom and sides of 9x13 pan with foil or parchment paper, with overhang on all sides.
In a medium bowl, whisk together flour, pie spice(s), baking soda, and salt; set aside.
Cream butter and sugar on medium-high speed with an electric mixer until smooth.
Beat in egg and vanilla until combined.
Beat in pumpkin.
Reduce speed to low, and mix in flour mixture until just combined.
Fold in chocolate chips.
Spread batter evenly in pan.
Bake 35-40 minutes until edges begin to pull away from sides of pan and toothpick test in center yields just a few crumbs.
Cool completely in pan.
Lift cake from pan and cut into squares.
* If you can't find pumpkin pie spice, substitute the following ground spices: 1 1/2 tsp. cinnamon, 3/4 tsp. ginger, 1/2 tsp. nutmeg, 1/2 tsp. allspice, and 1/2 tsp. cloves.