Chocolate Chip Pumpkin Bars

I have to pace myself with the pumpkin creations this time of year so I don’t burn my husband out with too much pumpkin.  Nearly everyday I am thinking about what I can do with pumpkin or apples, it is a crazy obsession in the fall!

The other night as bedtime was nearing (not for the kids, for me!) I just knew I had to bake in order to be a friendly person the next day.  I resisted the desire to sit and contemplate what it means for me as a person that sometimes baking/cooking is more important than sleep…(I know I’m crazy, but I’m not alone!)

I love these pumpkin bars!  I ate way more than I should have before falling into bed that night.  Not too sweet, just enough chocolate, perfect with coffee!  I used whole wheat pastry flour, but all purpose flour would work great too.  I also combined coconut oil and butter, I loved what this did to the bars texture and flavor, but I have also made them with just butter and it was delicious too, so feel free!  Thanks Martha Stewart for the base of these great bars!

Chocolate Chip Pumpkin Bars

Adapted from Martha Stewart

Preheat the oven to 350 degrees.  Line a 9×13 inch pan with foil, leaving an overhang on all sides.

In a small bowl whisk together flour, pumpkin-pie spice, baking soda, and salt.  Set aside.

In the bowl of your stand mixer cream together the butter, coconut oil, and sugar, 1-3 minutes.  Mix in the egg and vanilla until combined.  Finally, mix in the pumpkin purée.  Using a low speed slowly mix in the dry ingredients and then fold in the chocolate chips.

Pour the batter into the prepared pan and spread to evenly distribute.  Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

Pull the bars out of the pan using the foil “handles.”  Slice into 24 bars.  Store on the container in an airtight container.