Chocolate Chip Pumpkin Bars

Another great one brought to you by Red Vines for Breakfast (and Martha Stewart, but I don't like her nearly as much). You can find the original recipe here, but I made a few adjustments in mine. They were absolutely delicious, I made them for our "Friends' Thanksgiving" AND when I went home to visit family over Thanksgiving break, and I fully expect to be making them again in the next week or so!

Ingredients
1 1/2 Cups All Purpose Flour
1/2 Cup Whole Wheat Flour
2 tsp of Cinnamon***
3/4 tsp Ginger
1/2 tsp Nutmeg
1/2 tsp each of Allspice and Cloves
1 tsp Baking Soda
3/4 tsp Salt
2 Sticks Unsalted Butter
1 1/4 Cups Sugar
1 Large Egg
2 teaspoons vanilla extract
1 Can Pumpkin Puree (ABout 1 1/2 cups)
12ounces Semisweet Chocolate Chips

(***Or instead of all of these spices use 1 Tablespoon of Pumpkin Pie spice and an extra sprinkling of cinnamon)

Directions

Preheat oven to 350 degrees and line the bottom and sides of a 9x13in baking pan with aluminum foil, leaving an overhang on the sides.

In a medium bowl, whisk flour, spices, baking soda, and salt.


Cream butter and sugar with electric mixer until smooth; beat in egg and vanilla. Add pumpkin puree and mix thoroughly. Add in dry ingredients and mix on low until just combined, and then fold in chocolate chips.



Spread mixture evenly in prepared pan. Bake approximately 35-40 minutes until a toothpick inserted in center comes out with only a few crumbs (or chocolate) attached. Allow "cake" to cool completely.

Lift "cake" from pan by the foil and set on counter top, and cut into 24 squares.

ENJOY!