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Chewy Pumpkin Chocolate Chip Bars with Brown Butter

Pumpkin chocolate chip bars get their chewy texture and nutty depth from browned butter, canned pumpkin, and warm spices. Baked in a 9x13-inch pan, they’re finished when the edges are set and the center has a few moist crumbs.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling 2 hours 15 minutes
Total Time 3 hours 15 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray as needed
  • 1 cup unsalted butter 2 sticks, cut into pieces
  • 2 tbsp water
  • 0.5 cup pumpkin puree canned
  • 1 cup brown sugar packed, light
  • 0.5 cup granulated sugar
  • 1 egg large, room temperature
  • 1 egg yolk large, room temperature
  • 2 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 0.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt fine
  • 1 cup semisweet chocolate chips

Equipment

  • 1 9x13-inch metal baking pan
  • 1 2-quart saucepan

Method
 

  1. Heat the oven to 350°F and position a rack in the center.
  2. Line a 9x13-inch metal baking pan with parchment paper, leaving overhang on two sides, and coat the parchment and exposed sides with nonstick cooking spray.
  3. Melt the butter in a 2-quart saucepan over medium heat, stirring often, for 5–8 minutes until the milk solids are deep golden brown and smell nutty.
  4. Pour the butter and browned bits into a large heatproof bowl, stir in the water, and cool for 10–15 minutes until warm but not hot.
  5. Whisk the pumpkin puree, brown sugar, and granulated sugar into the butter until smooth.
  6. Whisk in the egg, egg yolk, and vanilla until combined.
  7. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
  8. Fold the flour mixture into the pumpkin mixture just until no dry streaks remain.
  9. Fold in the chocolate chips.
  10. Spread the batter evenly in the prepared pan and bake for 25–32 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  11. Cool the bars completely in the pan on a wire rack, about 2 hours.
  12. Lift them out using the parchment and cut into 16 bars.

Notes

For the chewiest texture, brown the butter until the milk solids are deep golden brown and smell nutty. Store covered in the refrigerator for up to 5 days; freeze for up to 2 months. For a gluten-free variation, use a measure-for-measure gluten-free flour blend.