Fall’s Perfect Treat: Bakerella’s Chocolate Chip Pumpkin Bars

09/19/2014 at 08:30 AM ET

Bakerella Pumpkin Chocolate Chip Bars
Courtesy Bakerella

Angie Dudley, a.k.a Bakerella is the author of the New York Times Best Selling book, Cake Pops and creator of Bakerella.com. Visit PEOPLE.com on Fridays for her dish on desserts.

It’s that time of the year when I start to think about incorporating pumpkin into desserts.

There’s just something comforting about it as summer fades away and cooler temperatures begin to settle in.

And these chocolate chip pumpkin bars are the perfect welcome to the change in weather.

Bakerella Pumpkin Chocolate Chip Bars
Courtesy Bakerella

Pumpkin, pecans and chocolate are the stars of this recipe.

Bakerella Pumpkin Chocolate Chip Bars
Courtesy Bakerella

These bars are super easy to make and even easier to eat. I know because I ate a few too many.

Bakerella Pumpkin Chocolate Chip Bars
Courtesy Bakerella

But the addition of pumpkin makes me feel a little better about it.

Bakerella Pumpkin Chocolate Chip Bars
Courtesy Bakerella

Enjoy these bars plain or topped off with cream cheese frosting. Yum!

Chocolate Chip Pumpkin Bars
Makes 24 bars

2¼ cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. allspice
¼ tsp. ginger
1 cup butter, softened
1 cup granulated sugar
½ cup brown sugar, packed tightly
1 egg, plus 1 yolk
2 teaspoons vanilla
1 cup canned pumpkin
12 oz semisweet chocolate chips
1 cup finely chopped pecans

8 oz cream cheese, room temperature
½ cup butter, room temperature
1 tsp. vanilla
3 cups powdered sugar

1. Preheat oven to 350 degrees fahrenheit.
2. Line a 9- by 13-inch rimmed baking sheet with parchment paper, leaving enough room to lift paper out of the pan after baking.
3. Sift flour, baking soda, salt and spices in a medium bowl using a wire whisk.
4. Using a mixer, cream butter and both sugars until light and fluffy.
5. Add egg and yolk one at a time, until combined.
6. Add pumpkin and vanilla and mix until completely combined.
7. Stir in chocolate chips and chopped pecans, reserving a small amount of each to spread on top before baking.
8. Spoon batter onto parchment paper lined pan and then spread evenly.
9. Bake for 25–28 minutes or until done.
10. Cool, remove from pan and cut into 24 rectangular bars. Then pipe frosting on top. You can also spread frosting on top first and then cut into bars.
11. To make frosting: Beat butter and cream cheese using a mixer until completely combined. Mix in vanilla. Turn the mixer to low and add powdered sugar in small amounts until smooth and creamy.

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Showing 7 comments

Seriously? on

Come on. A recipe with 19 ingredients is “super easy” to make?? Don’t think so. How about 3 ingredient pumpkin-chocolate chip muffins? Mix a box of spiced cake mix with a can of pumpkin purée and a cup of chocolate chips. Bake at 350 for 18 mins. Now THAT is a “super easy to make” recipe. And you’ll save yourself 16 ingredients to deal with!

Canada on

This recipe doesn’t say when to mix the wet and dry ingredients or how.

Alright on

The name of this recipe should be pumpkin chocolate chip cake. It is a soft cake, not a chewy bar like I thought. Still good but misleading.

Tarrah on

It is easy, but it doesn’t turn out like the photo. Tastes a little gluey, didn’t fit the prescribed pan, and the recipe doesn’t tell you when to combine the two bowls.

Pearse on

What tip did u use to pipe the frosting? Thanks

SUPER DISAPPOINTED on

Super easy?? try SUPER EXPENSIVE and SUPER DISAPPOINTED!!!! Should never have attempted something so complicated.

I am extremely disappointed. The very first time in my life I decided to attempt baking from scratch, I made these chocolate chip pumpkin bars. WOW were those ingredients/spices EXPENSIVE!!! But the pictures looked like it could be worth it.

I printed the recipe. Followed it step by step, one step at a time. I was at step 9. It just didn’t bake right. It didn’t look anything like your picture. I had no experience to compare it to. I figured because it was my first time. But they looked just awful. I completely gave up and stopped there.

When my husband walked into the room, he asked what was in the bowl. I said flour and spices. He asked when I was supposed to use them. I said I didn’t know, I stopped at step 9.

He figures it should have actually been mixed into the other ingredients at some point. I said I didn’t read ahead, I was probably supposed to use this later in the recipe.

In went to the bakery to buy dessert to bring to my family’s Thanksgiving dinner today. Thanks for nothing. Do NOT subscribe to Bakerella’s email.

However, I just read an article that Southern Living Magazine has a test kitchen, and they test their recipes no less than FIVE times to make sure it is PERFECT before printing it🙂

katyliz93 on

The recipe never tells to add the flour/spice mixture. Luckily I am an experienced baker and caught it but this should be fixed, some others might not and will end up with a gross mess.

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