Chocolate Chip Pumpkin Spice Bars

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This is my version of a rain dance.  I’m going to make a whole bunch of warm, spicy, fall-flavored treats until Mother Nature gets the hint; pumpkin breads, banana breads, soups, stews, casseroles – you name it.  I’m breaking out my scarves, my afghans, and my fuzzy socks, and I’m planting Mums and decorating with gourds.  If summer wants to hang on for a couple of months, so be it – but at our house, fall is here.
I’m pretty sure that won’t work, but it’s worth a try, right?  After all, you can’t really blame me.  Who doesn’t love the flavors, aromas and activities that come with the fall season?  Football, back-to-school, Halloween, Thanksgiving, changing leaves, crisp, cool weather?  Especially after a summer like we’ve had with ridiculous heat and hardly any rain at all.  
These will make you happy.  They’ll make you want to put on some Uggs, a sweater and curl up with a blanket.   They’re moist, spicy and smothered with a smooth, buttery, cream-cheese frosting.  They’re dotted with chocolate chips, both in the batter and as a garnish.  I really wasn’t sure about adding chocolate chips to a pumpkin dessert, but I think I’m sold now.  Pumpkin and chocolate aren’t a natural pairing for me, but this works.  The texture and the unexpected hint of chocolate completely up the decadence factor and you will be smitten.  
In fact, you should probably be proactive and come up with a plan to get them out of your house after you make them.  Allowing them to sit on your counter is NOT a good plan.  Because then, you eat them.  You eat them for breakfast, for snacks, for dessert…and while that makes for a particularly delicious couple of days, it also makes for snug-fitting pants.
Kind of worth it.

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?

Enjoy!

Chocolate Chip Pumpkin Spice Bars

Yield:  35 bars
Prep Time:  20 minutes, Bake Time:  22 minutes

Cake Ingredients:

  • 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)

Frosting Ingredients:

  • 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)

Directions:
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

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