Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, mix together oil, granulated sugar, and brown sugar until well combined. Beat in eggs one at a time, then stir in pumpkin puree.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix – a few lumps are fine.
- Fold in the chocolate chips, reserving a small handful to sprinkle on top if desired.
- Pour batter into your prepared pan and spread evenly. Sprinkle remaining chocolate chips on top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The top should spring back lightly when touched.
- Let cool completely in the pan before lifting out and cutting into squares. This patience pays off – they’ll cut much cleaner when cool.
- Store covered at room temperature for up to 5 days, or freeze individual bars wrapped in plastic wrap for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
