You’ll be pleased to know that these come together very quickly, and with the exception of waiting for the cake to cool, You can have this cake ready to go in less than an hour.
I’d say I’m sorry, but I’m not. You’ll love it.
If you aren’t ready for the chocolate-chip and pumpkin combo, just skip the chocolate chips. Or maybe, substitute some butterscotch chips. Either way, make this soon!
What do you think? Does the chocolate-pumpkin combination sound good to you? Would you take the chips out completely?
Chocolate Chip Pumpkin Spice Bars
- 1 and 3/4 cups pumpkin puree (not pumpkin pie mix), about 1 can
- 4 large eggs, room temperature
- 1 cup vegetable oil
- 1 and 1/2 cups white sugar
- 1/2 cup brown sugar, packed
- 1 cup all-purpose flour
- 1 cup cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- 3/4 cups mini-chocolate chips (I used regular size)
- 8 ounces cream cheese, room temperature
- 1 stick (8 Tablespoons or 1/2 cup) unsalted butter, room temperature
- 2 Tablespoons heavy cream
- 1 Tablespoon vanilla extract
- 4 cups powdered/confectioners sugar
- 1/2 cup mini-chocolate chips (for garnish)
Preheat oven to 350 degrees (F). Spray a 1/2 sheet/jellyroll pan with cooking spray. The pan I used was a half sheet pan, approx 12×17.
In a large bowl, combine pumpkin, oil, eggs, white sugar and brown sugar until combined. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves and salt. Stir in chocolate chips.
Add the dry mixture to the wet mixture, and stir just until combined. Don’t over-mix. Pour into prepared pan, and bake 20-25 minutes or until the center springs back lightly when touched. Cool completely.
Meanwhile, prepare frosting. In a large bowl, using a hand mixer, combine butter and cream cheese until smooth. Add cream, vanilla and powdered sugar, and beat until smooth and fluffy. Frost the cooled cake, and sprinkle with additional chips.
Store in an airtight-container, and enjoy!
Recipe Source and Inspiration: Adapted from Recipe Girl