This year for Thanksgiving I happen to have about 4 cans of pumpkin left over. Oops, but not one to waste what is in the house, i searched the web for different ideas and came across some very interesting recipes, but one from Two Peas and Their Pod caught my eye: Pumpkin Chocolate Chip Bars. I made them and was not disappointed, they were really good. They did turn out more like cake bars, but no one complained. The original recipe is from Martha Stewart and can be found here . I made a few adjustments to the recipe and after entering in all the ingredients to see how many calories per bar, each only had 165 (I got 24 bars out of the pan)! Yay, delicious and not too high in calories.
2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature (I only used 1 and a half sticks of butter)
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree (not pumpkin pie filling) ( I used one entire can because I didn’t use all the butter)
1 package (12 ounces) semisweet chocolate chips
1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.
2. With a stand or electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or 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.
4. Cool bars completely in pan. Cut into squares and serve.