8/14/2023 0 Comments Pumpkin chocolate chip cookie bars![]() ![]() I have only ever used milk chocolate chips and will never make it any other way. Milk Chocolate Chips – Milk chocolate + pumpkin is a match made in heaven! If you prefer semi-sweet or dark then feel free to use those. They are very similar cans but you want the 15 oz pure pumpkin. Pure Pumpkin – Be sure that you do not buy the pumpkin pie filling. Sugar & Brown Sugar – I always bake with light brown sugar but if you like the bolder more molasses flavor of dark brown sugar then feel free to use that. So use what you have or whichever one you prefer. Stirring with a whisk acts as a sifter but without the special sifter and extra dirty dish □īutter – I always use salted butter for everything.Īpplesauce – I have used both sweetened/regular and unsweetened applesauce and have found that there is not much difference in the final taste of the bars. They’re perfection.Ĭombine all the dry ingredients into a small bowl and stir with a whisk to break up any clumps. Pumpkin Pie Spice + Cinnamon – Yes together these spices create magic. HOW TO MAKE SUPER MOIST CAKE-LIKE PUMPKIN BARS And the best part is that this recipe uses an entire can of pure pumpkin so there will be no wondering what to do with the leftovers. Super soft & moist, cake-like pumpkin bars studded with milk chocolate chips. I am always sure to stock up on canned pumpkin just so I can make these bars even after Fall and pumpkin season has passed. ![]() If you’re like me and crave pumpkin year round then you must make these pumpkin chocolate chip bars. Soft-baked, pumpkin spice snickerdoodle cookies rolled in cinnamon and sugar. This pumpkin bar recipe uses an entire can of pumpkin so there will no wondering what to do with the leftovers.įor more pumpkin baking recipes be sure and try these pumpkin snickerdoodles too. They have the perfect blend up pumpkin, pumpkin pie spice, and cinnamon. Pumpkin Chocolate Chip Bars are super soft & moist, cake-like, and loaded with milk chocolate chips.
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