PUMPKIN CHOCOLATE CHIP BARS

Ingredients:

• ¾ cup pumpkin puree (180 ml)
• 2 ½ cups all-purpose flour (313 grams)
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter (168 grams), melted
• 1 cup brown sugar (210 grams), light or dark
• ¾ cup granulated sugar (150 grams), use ½ cup (100 grams) for a less sweet cookie bar
• 2 teaspoons vanilla extract
• 1 ½ cups chocolate chips (270 grams) or chocolate chunks

Instructions:

1. Preheat oven to 350F (180C). Lightly grease a 9x13 inch (23x33 cm) pan, or line with parchment so that there is an overhang around the edges.
2. In a medium bowl, whisk together the flour, spices, baking soda, and salt. Set aside.
3. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until no lumps of sugar remain.
4. Whisk the pumpkin and vanilla into the butter and sugar mixture.
5. Stir the dry ingredients into the pumpkin mixture until you no longer see lumps or streaks of dry ingredients.
6. Fold the chocolate chips/chunks into the batter.
7. Spoon the batter into the prepared pan and smooth into an even layer.
8. Bake in the preheated oven for 30-40 minutes. Baking closer to 30 minutes will give you a gooier, more blondie-like texture. Baking closer to 40 minutes will make the bars less gooey and a little more cookie-like.
9. Cool the bars in the pan for at least 30 minutes. For clean cuts, cool until the pan is no longer warm.

Additional notes:

• For a fun twist, try adding 1/2 cup of chopped nuts or dried fruit to the batter.
• If you don't have chocolate chips, you can use chopped chocolate bars instead.
• To make a gluten-free version of these bars, use gluten-free flour.
• To make a vegan version of these bars, use melted vegan butter and vegan chocolate chips.

Enjoy!