Fudgy Pumkpin Bars

Fudgy Pumpkin Chocolate Chip Bars (Pumpkin Blondies)

These Pumpkin Chocolate Chip Bars are FUDGY just like brownies! You could also call them Pumpkin Blondies. They have the perfect balance of pumpkin flavor, cinnamon-y spices, and warm dark chocolate. They're made in a pot on the stove and are super fast and easy! The melted butter makes them so soft and fudgy. 

Ingredients

• 1 cup butter, (2 sticks) ( BROWN THE BUTTER- BY BOILING IT. ADD SPICES TO THE BUTTER ONCE BROWNED SO IT HEATS UP THE SPICE)
• 1 tablespoon pumpkin pie spice*
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 (8-oz) cup pumpkin, canned (not pumpkin pie filling)
• 2 teaspoons vanilla, I like Mexican vanilla
• 1/2 teaspoon kosher salt
• 1 large egg
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 cup semisweet chocolate chips
• 1 cup dark chocolate chips

ICING: 

1 pack cream cheese

2C powder sugar

1/2 C butter 

Instructions

• Preheat the oven to 350 degrees F.  Spray a 9x13 inch pan with nonstick spray, or line with parchment paper.
• In a medium saucepan, melt 1 cup of butter** over medium heat. I used salted butter, but unsalted works great too!
• When the butter is still bubbly and hot, add in 1 tablespoon pumpkin pie spice* (see notes for other spices). Let the spices toast in the pan for just a few seconds, then remove the pan from heat.
• Stir in 1 cup sugar and 1 cup packed brown sugar.
• Add in 1 cup pumpkin puree from a can. Don't use pumpkin pie filling! (Use the other half of the can to make pumpkin cookies!)
• Add 2 teaspoons vanilla and 1/2 teaspoon kosher salt.
• Add 1 egg and stir vigorously right away so that it doesn't curdle. If your butter/sugar mixture is still super hot, you might want to consider waiting a couple minutes to add the egg.
• Add 2 cups flour, spooned and leveled, but don't stir yet. Add 1 teaspoon baking powder to the flour and use the teaspoon to stir it into the flour.
• Stir in the flour until most of the lumps are gone, but do not over beat. Just like brownies, you want to get all the ingredients incorporated, but you don't want to mix it so much that you end up with tough pumpkin bars. See photos. Don't add the chocolate chips yet.
• Pour the batter into the prepared pan and spread to the edges.
• Sprinkle 1 cup semisweet and 1 cup dark chocolate chips over the top. Use your spatula to gently fold them in so that they are incorporated into the batter. (If you mix the chocolate chips into the warm batter, they will melt right away)
• Bake at 350 for about 25 MINUTES. They are done when a toothpick inserted in the center comes out with no wet batter on it. The edges should be pulling slightly from the sides of the pan.
• Let cool before lifting the paper from the pan and slicing. (or just dig in while they're hot, I'm no judge.)
• Ice them and we like them refrigerated
• These bars freeze well! Store in a sealed ziplock and freeze for up to 3 months. Let thaw in the sealed bag on the counter.

Notes

*If you don't have pumpkin pie spice, use:

• 1 and 1/2 teaspoons cinnamon
• 3/4 teaspoon ginger
• 3/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice, optional

Pumpkin Sheet Pan by Noel

 Pumpkin Sheet Cake

2C granulated sugar

1 1/4 C vegetable oil

1 tsp vanilla extract

2 C canned pumpkin

4 eggs

2 C flour

3 tsp baking powder

2 tsp baking soda

1/4 tsp salt

2 tsp cinnamon

1 C chopped walnuts

bake at 350. mix wet ingredients, add dry. bake for 30 min

ICING 

1 3oz cream cheese 

1/2 C butter

1tsp vanilla

2 C powder sugar

Kylee's Chewy Pumpkin Chocolate Chip Cookies

Kylee's Chewy Pumpkin Chocolate Chip Cookies

★★★★★5 from 30 reviews

•  Prep Time: 45 minutes
 
•  Cook Time: 10 minutes
 
•  Total Time: 1 hour, 10 minutes
 
•  Yield: 18 cookies

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Description

I’m confident you’ll love these pumpkin chocolate chip cookies! Omitting the egg, using melted butter, and blotting the pumpkin guarantee a chewier texture.

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Ingredients

• 1/2 cup (1 stick or 115g) unsalted butter, melted & slightly cooled
• 1/4 cup (50g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• 6 Tablespoons (86g) pumpkin puree (see note)*
• 1 and 1/2 cups (190g) all-purpose flour (spoon & level)
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 3/4 teaspoon pumpkin pie spice
• 1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for the tops

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Instructions

1. Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
2. Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.  Fold in 1/2 cup semi-sweet chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill for 30 minutes or up to 3 days. Chilling is mandatory.
3. Remove dough from the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
4. Roll the dough into balls, about 1.5 Tablespoons of dough each. Using the back of a spoon, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
5. Bake for 10-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. Press a few chocolate chips into the tops of the warm cookies, if desired.
6. Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.  The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.
7. Cookies stay fresh covered at room temperature for up to 1 week.

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Notes

1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature, then continue with step 3. Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here are my tips for how to freeze cookie dough.
2. Pumpkin: Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. I simply squeeze the puree with paper towels. See photo in the post for a visual. This will help produce a less cakey cookie. Less moisture is a good thing here! Measure 6 Tablespoons AFTER the pumpkin has been squeezed/blotted. Do not use pumpkin pie filling.
3. Pumpkin Pie Spice: If desired, you can use 1/4 teaspoon each: ground nutmeg, ground allspice, and ground cloves instead of pumpkin pie spice. If doing so, don’t leave out the cinnamon.
4. Bigger Batch: Cookie recipe can easily be doubled by doubling each ingredient. Chill the cookie dough for 45 minutes.