Pumpkin Chocolate Chip Bars.

Here is the recipe you requested yesterday!  These bars are so good, I'm making another batch today to take to a neighbor that just had a baby.  I lightened up the original recipe by cutting the butter in half and substituting applesauce, and I reduced the amount of chocolate chips as well.

Enjoy!

Pumpkin Chocolate Chip Bars - adapted from Everyday Food

Ingredients


2 cups all-purpose flour, (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 stick unsalted butter, room temperature
1/2 cup unsweetened applesauce
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
2/3 package (8 ounces) semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

2. With an electric mixer, cream butter, applesauce and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.