Pumpkin Chocolate Chip And Caramel Bars Recipe

Name: Pumpkin Chocolate Chip And Caramel Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups flour; 2 teaspoons cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon pumpkin pie spice; 1 cup butter melted; 1 cup brown sugar; 1/2 cup granulated sugar; 1 egg; 1 teaspoon vanilla; 1 can pumpkin puree; 3/4 cup semi sweet chocolate chips; caramel sauce

Servings: persons

2 1/2 cups flour
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 cup butter melted
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 can pumpkin puree
3/4 cup semi sweet chocolate chips
caramel sauce

1
Preheat the oven to 350u00b0F.
2
Line a 9x13-inch baking dish with parchment paper or spray with non-stick cooking spray.
3
In a bowl, combine the flour, cinnamon, baking soda, salt, and Pumpkin Pie Spice.
4
In another bowl, combine the butter, brown sugar and granulated sugar.
5
Stir in the egg and vanilla, then add in the pumpkin.
6
Add in the dry ingredients and stir just until combined.
7
Fold in the chocolate chips.
8
Bake for 30-40 minutes or until cooked through.
9
Top with caramel.

1205

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 cups flour, 2 teaspoons cinnamon, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Pumpkin Chocolate Chip And Caramel Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Chocolate Chip And Caramel Bars

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