Step 1

Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish lightly with nonstick spray, then line with parchment paper and grease again lightly.

Step 2

In a medium bowl, whisk together the flour, cinnamon, ginger, McCormick® Ground Nutmeg, cloves, baking soda, and salt.

Step 3

In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed for 3–4 minutes, until light and fluffy.

Step 4

Mix in the egg and vanilla, then blend in the pumpkin purée until smooth.

Step 5

Add the dry ingredients and mix just until combined.

Step 6

Fold in all but 3 tablespoons of the chocolate chips with a rubber spatula.

Step 7

Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Sprinkle evenly with the remaining 3 tablespoons chocolate chips.

Step 8

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan, then use the parchment to lift out the bars and cut into 15 squares.

Step 9

Enjoy!