Pumpkin Chocolate Chip Bars

My friend Tina used to bake a Pumpkin Chocolate chip cookie every year at Christmas that was so good! The reason I think I loved it so much was because although it was a holiday cookie, it had some evidence of the fall season that just passed as well. I always loved sampling her cookies, and these bars nostalgically remind me of that cookie. I love the pumpkin flavor combined with the deep rich chocolate in this bar. Not to mention, these are so moist, they almost melt in your mouth. I cut them really small because they are so rich and delicious, you only need a bite to be satisfied. Or two or three….just for fun though…
If you have strong opinions against using so much butter (I should, but could not resist trying these out with the two sticks), you may sub in a half cup of applesauce. These also freeze well, so you can bake a pan and freeze some for all of your fall holiday occasions.

Pumpkin Chocolate Chip Bars

2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 egg
2 teaspoons vanilla extract
1 (15-ounce) can pure pumpkin puree (not pumpkin pie mix)
2 cups chocolate chips (I stand by Ghiradelli bittersweet chips-THE BEST!)

Preheat oven to 350 degrees. Line a 9×13-inch pan with parchment paper, leaving an overhang on each long side.
In a medium bowl, combine flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. In a large bowl using a mixer, cream the butter and sugars on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined. Mix in the dry ingredients and fold in the chocolate chips. Spread the batter evenly in the pan. Bake 35 minutes or until toothpick inserted in the middle of the bars comes out clean. Cool completely in the pan about 1 hour, and then lift bars out onto a flat surface using parchment paper. Cut into squares and serve.