Imagine sinking your teeth into a moist, decadent bar that's bursting with autumn flavors and rich chocolate chips - all while being completely gluten-free! These Pumpkin Chocolate Chip Bars are the ultimate treat that proves dietary restrictions never mean compromising on taste. Whether you're celiac, gluten-sensitive, or just looking for a delicious seasonal dessert, this recipe will have everyone asking for seconds (and begging for your secret).
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, whisk together pumpkin puree, brown sugar, granulated sugar, vegetable oil, and eggs until smooth and well combined. Ensure all wet ingredients are fully incorporated.
- In a separate bowl, sift together gluten-free all-purpose flour, baking powder, cinnamon, and nutmeg. This helps remove any lumps and evenly distribute the spices.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bars tough.
- Fold in the chocolate chips, reserving a small handful to sprinkle on top of the batter for a more decorative finish.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the reserved chocolate chips on top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let cool in the pan for 10-15 minutes. Then, use the parchment paper overhang to lift the bars out of the pan and transfer to a wire rack.
- Allow the bars to cool completely before cutting into 16 equal squares. This helps them set and makes for cleaner cuts.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Always use a high-quality gluten-free all-purpose flour blend for the best texture and taste.
- Sifting dry ingredients prevents lumps and ensures even spice distribution.
- Don't overmix the batter - this can lead to tough, dense bars.
- Use parchment paper for easy removal and perfect cutting.
- For extra richness, consider using dark chocolate chips.
- Let the bars cool completely before cutting to maintain their structure.
- Store in an airtight container to maintain moisture and freshness.
- For a festive touch, dust with powdered sugar or add a drizzle of melted chocolate on top.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 35mg
