Browned Butter Chocolate Chip Pumpkin Bars
These soft pumpkin bars have a rich, nutty flavor from the browned butter, and delicious pockets of gooey chocolate chips. Best of all, they're so easy to make!
Servings: 1 9x13 inch pan
Ingredients
- 8 tablespoons unsalted butter
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup brown sugar
- 1 cup pumpkin purée
- 1 tablespoon vanillla extract
- 1 egg room temperature
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 325ºF. Line a 9x13 inch baking dish with parchment paper, leaving overhang on two sides to act as handles.
- To brown the butter: melt the butter over medium-low heat, stirring frequently. It will start to foam and sputter rapidly. Once the sputtering subsides, allow the butter to cook until dark yellow/light brown, then immediately transfer to a large bowl.
- While the butter is still hot, whisk in the cinnamon, ginger, nutmeg, and cloves. Then allow the mixture to cool for 5-10 minutes.
- Once slightly cooled, whisk in the brown sugar, pumpkin purée, and vanilla extract until well combined. Then whisk in the egg until everything is smooth and well incorporated. Add the flour, baking powder, baking soda, and salt. Stir until just combined. Fold in the chocolate chips.
- Spread the dough into an even layer in the lined baking dish. Bake until the bars are lightly browned on top and an inserted toothpick comes out clean, around 30 to 40 minutes.
- Let the bars cool in the pan for 15 minutes before transferring to a wire rack to finish cooling. Use the parchment paper handles to remove the bars and slice into individual pieces. Enjoy!
Notes
Feel free to halve this recipe if you plan to make it in an 8x8 inch pan.