Gingerbread Pumpkin Chocolate Chip Bars (Print Version)

Moist, spiced bars with pumpkin, gingerbread notes, and chocolate chips. Ideal for fall and festive occasions.

# Components:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves

→ Wet Ingredients

09 - 1 cup pumpkin puree
10 - 2/3 cup brown sugar, packed
11 - 1/3 cup vegetable oil
12 - 1/4 cup molasses
13 - 2 large eggs
14 - 1 teaspoon vanilla extract

→ Add-ins

15 - 1 cup semi-sweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper or lightly grease to prevent sticking.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves until evenly mixed.
03 - In a large bowl, whisk together pumpkin puree, brown sugar, vegetable oil, molasses, eggs, and vanilla extract until smooth and unified.
04 - Gradually fold dry ingredient mixture into wet ingredients, stirring gently just until no streaks remain. Avoid overmixing.
05 - Gently fold in chocolate chips, reserving a small handful to sprinkle on top.
06 - Spread batter evenly into the prepared baking pan. Sprinkle reserved chocolate chips over the surface.
07 - Place pan in oven and bake for 23 to 27 minutes, or until a toothpick inserted in the center emerges clean or with moist crumbs.
08 - Allow bars to cool completely in the pan before cutting into 16 squares.

# Expert Advice:

01 -
  • Perfect for fall or holiday gatherings
  • Moist, warmly spiced, and easy to make
02 -
  • Bars freeze well for up to 2 months
  • To add more flavor, mix in a pinch of black pepper or allspice
03 -
  • Do not overmix the batter for the best texture
  • Try a drizzle of maple glaze for a festive touch

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