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Start by melting the butter in a saucepan. Once the butter is melted, let it get a slight golden color by letting it bubble for 2 minutes. Then add in brown sugar and sugar and mix it until the mixture is completely smooth. Remove from the heat.
Add in unsweetened pumpkin and pumpkin pie spice and mix well until it is completely smooth. Let it cool for about 15 minutes.
Once the mixture has slightly cooled, add in egg and vanilla. You don't want to add the egg while the mixture is too hot or the egg will end up cooked!
Fold in flour, baking soda, and salt.Before you add in the chocolate chips, check to make sure the dough temperature isn't too warm or the chocolate chips will melt. If you need to chill the dough, cover it and place it in the refrigerator before adding the chocolate chips.
Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking pan with non-stick cooking spray. Pour batter into the pan and evenly spread.
Sprinkle the top with a little more chocolate chips. Bake for 24-30 minutes or just until the cookie bars are barely baked. You want to lean more towards underdone rather than overbaked.
Let the pumpkin chocolate bars cool before cutting. A tip would be to use a plastic knife to make it easier to slice the bars. Also, you can place the bars in the freezer for 15 minutes to make it easier to cut.