Angie Dudley, a.k.a Bakerella is the author of the New York Times Best Selling book, Cake Pops and creator ofBakerella.com. Visit PEOPLE.com on Fridays for her dish on desserts.
It’s that time of the year when I start to think about incorporating pumpkin into desserts.
There’s just something comforting about it as summer fades away and cooler temperatures begin to settle in.
And these chocolate chip pumpkin bars are the perfect welcome to the change in weather.
Pumpkin, pecans and chocolate are the stars of this recipe.
These bars are super easy to make and even easier to eat. I know because I ate a few too many.
But the addition of pumpkin makes me feel a little better about it.
Enjoy these bars plain or topped off with cream cheese frosting. Yum!
Chocolate Chip Pumpkin BarsMakes 24 bars
2¼ cups all purpose flour1 tsp. baking soda1 tsp. salt1½ tsp. cinnamon¼ tsp. nutmeg¼ tsp. allspice¼ tsp. ginger1 cup butter, softened1 cup granulated sugar½ cup brown sugar, packed tightly1 egg, plus 1 yolk2 teaspoons vanilla1 cup canned pumpkin12 oz semisweet chocolate chips1 cup finely chopped pecans
8 oz cream cheese, room temperature½ cup butter, room temperature1 tsp. vanilla3 cups powdered sugar
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source: people.com
