Chocolate Chip Pumpkin Cookie Bars Recipe
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup softened unsalted butter
- 1 ¼ cups granulated sugar
- ½ a mashed banana or 1 egg
- 2 teaspoons pure vanilla extract
- 1 cup Libby's canned pumpkin puree
- 1 12 ounce bag of milk chocolate chips or dark chocolate chips
Instructions
- Preheat your oven to 350 degrees. Spray a 9-by-13-inch baking dish with non-stick cooking spray.
- Beat together cream banana, butter and sugar until it reaches a creamy consistency. Then beat in the vanilla, baking soda and salt. Beat in pumpkin puree until you have a light and fluffy dough.
- It will resemble a mousse and don't be afraid to taste it; there's no raw eggs, so it is safe to eat!
- Add in flour and beat at low speed until you have a soft, smooth dough. Stir in chocolate chips.
- Your batter will be too thick to pour into your greased baking dish, so you will have to spread it until it's even. Bake at 350 degrees for 35-40 minutes.
Notes
I stopped mine at 35 minutes and used a toothpick (insert it in the middle) to check done-ness. Your toothpick should come out clean with maybe a crumb or two.
You can either set the baking dish on a wire rack to cool or move to the refrigerator to set quickly.
Tip: I always refrigerate brownies, bars and breads before cutting and serving so that they are easier to cut and hold their shape for presentation.
I also used a paring knife to cut them