Pumpkin Chocolate Chip Bars

Like a marriage of pumpkin pie and a granola bar - the base is buttery-crisp and made with brown sugar and oats. The middle is a creamy blend of pumpkin, cinnamon, and vanilla. The top is crisp granola and dark chocolate.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Dairy Free Diet, Vegetarian

Keyword baking, easy, granola bars, pumpkin

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 391kcal

Author Robin Miller

Equipment

9x13 Baking Pan

Ingredients

Cooking spray
3/4 cup butter softened
1 cup packed light brown sugar
2 cups quick-cooking oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
15- ounce can pure pumpkin not pie filling
14- ounce can sweetened condensed milk
2 large eggs
1 tablespoon ground cinnamon
1 teaspoon pure vanilla extract
3/4 cup dark or semisweet chocolate chips

Instructions

Preheat the oven to 350 degrees. Coat a 9x13-inch baking pan with cooking spray.
In a large mixing bowl, beat the butter and brown sugar together until blended. Beat in the oats, flour, baking soda, and salt. Mix until crumbly. Set about 1 cup of the mixture aside and press the remaining mixture into the prepared pan.
In a separate bowl, whisk together the pumpkin, sweetened condensed milk, eggs, cinnamon, and vanilla. Pour the mixture over the crust and tilt the pan to make an even layer. Top with the remaining oatmeal crumble.
Bake for 30 minutes. Top with the chocolate chips and bake for 10 to 15 more minutes, until the pumpkin mixture is set (a knife will come out clean).
Cool completely (about 1 to 2 hours) before slicing into bars. Store leftovers in an airtight container in the refrigerator for up to 1 week, or the freezer for up to 3 months.

Nutrition