Also Love Pumpkin

Ready to take this recipe out for a spin this year.

I will probably ruin it with wheat flour and dirt.

Here it is in its pure form. Good Luck, sweet recipe, Good Luck

Pumpkin Chocolate Chip Bars

from Kipper's Snacks by Kip

I just tried this recipe for the first time yesterday, and I thought it was worth passing on. I like the flavor of pumpkin and chocolate together, especially in a moist, cake-like bar cookie such as this. As a variation, I tried adding some chopped pecans, which worked well, but the recipe would be delicious without them, too. A vanilla or cream cheese frosting would be a nice touch here for some extra sweetness.

2 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

Preheat oven to 350 degrees. Whisk together flour, pie spice, baking soda, and salt and set aside. Cream butter and sugar with an electric mixer on medium high speed until smooth. Add egg and vanilla and blend well. Then beat in pumpkin puree. Add dry ingredients and mix until just combined. Finally, fold in the chocolate chips. Spread batter evenly in 9 x 13-inch pan that has been sprayed with cooking spray. Bake until toothpick inserted in the center comes out with just a few moist crumbs, about 35 to 40 minutes. Cool completely in pan and then cut into squares.