Yep! You can double the recipe and use a 9×13 pan for extra bars. Yes! Since the recipe is already egg-free as is, you can simply switch out the butter for a dairy-free substitute (I like Earth Balance) and use vegan chocolate chips. You’ll know they’re done when the edges start to lightly brown and a toothpick inserted in the center comes out clean or with a few crumbs remaining.įrequently Asked Questions: Can I make these vegan?
I highly recommend lining the pan with foil so you can easily lift the bars out and cut them without making a mess or having them stick to the pan.īake for 30-35 minutes in a 350F degree oven. You can add or subtract the amount to suit your personal preference. I go heavy on the chocolate chips so the bars turn out with chocolate in every bite. Step 5: Press the dough evenly into the pan and add some extra chocolate chips to the top. Just cover the bowl with plastic wrap and set it in the refrigerator. This is mandatory! You can chill it for as little as 1 hour or up to 3 days. Step 3: Add the wet ingredients to the dry, stirring with a silicone spatula or wooden spoon until the mixture is evenly incorporated. Step 2: Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt in a large bowl. Step 1: In a small bowl, add the melted butter and sugars and whisk until the sugars have dissolved. This is important and should not be substituted for filling!Ĭhocolate Chips: I like to use dark chocolate, but you can use any type of baking chips that suit your preference. Pumpkin puree: Not pumpkin pie filling! If using canned pumpkin puree make sure pumpkin is the only ingredient listed. I guarantee you they’ll go quick! 😉 A Few ingredient Notes: Make a big batch and serve at a party or get-together, or store in the freezer for whenever the glorious combo of pumpkin and chocolate calls your name. These cookie bars are made using only two bowls, and you don’t need to fuss with any complicated steps.
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