Pumpkin pie is my better half’s outright top pick, however he’ll take pretty much any pumpkin dessert in the fall. Thus, I’ve made a TON of various pumpkin plans throughout the years and they’re constantly a hit.

We’ve effectively shared pumpkin nectar spread, pumpkin pie plunge, pumpkin chocolate cinnamon chip treats, pumpkin walnut little cheesecakes, pumpkin oats hotcakes, smaller than expected pumpkin pies, and pumpkin cereal biscuits. Along these lines, the time had come to include some pumpkin chocolate chip bars to that rundown!

These pumpkin bars don’t keep going long at our home by any means! They are SO great! What’s more, they are actually very simple to make! You simply need a couple of fixings – it’s very one that is simple enough for the children to help with!

Also try our recipe : CAULIFLOWER SHAWARMA BUDDHA BOWL #cauliflower #vegan #bowl #wholw30 #recipe
Ingredients :

• 2 cups flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter, softened
• 1 cup sugar
• 1 egg
• 2 teaspoons vanilla
• 1 cup canned pumpkin puree
• 1-1/2 cups chocolate chips

Instructions :

1. Preheat oven to 325. Generously grease a 9×13 pan.
2. Add flour, pumpkin pie spice, baking soda and salt in a small bowl. Stir until well-combined.
3. In a separate bowl, cream butter and sugar until light and fluffy. Add egg and vanilla to mixture. Mix well. Then beat in pumpkin.
4. Add the dry mixture to the wet (mix well), then fold in chocolate chips and spread batter evenly into pan.
5. Bake for 30 minutes or until edges begin to pull away from the pan and the center is set (toothpick inserted in the center is clean).
6. Cool completely before cutting.
7. ENJOY!