Moist bars blend gingerbread, pumpkin, and chocolate chips for a warm, festive treat that’s both easy and satisfying.
# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1 cup pumpkin puree
10 - 2/3 cup brown sugar, packed
11 - 1/3 cup vegetable oil
12 - 1/4 cup molasses
13 - 2 large eggs
14 - 1 teaspoon vanilla extract
→ Add-ins
15 - 1 cup semi-sweet chocolate chips
# How to make it:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper or lightly grease with oil.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves until well blended.
03 - In a large bowl, whisk pumpkin puree, brown sugar, vegetable oil, molasses, eggs, and vanilla extract until smooth.
04 - Gradually fold the dry ingredients into the wet mixture using a spatula, mixing until just combined. Avoid overmixing to retain moisture.
05 - Gently fold in chocolate chips, reserving a small handful to sprinkle on top, if desired.
06 - Spread batter evenly into the prepared pan. Sprinkle reserved chocolate chips on the surface.
07 - Bake in preheated oven for 23 to 27 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Allow to cool completely in the pan, then slice into 16 bars and serve.
