Somehow I always end up baking at night.
I don’t know how it happens but it does. 9:00 rolls around, and I feel the urge to bake. (okay so 9:00 isn’t too late for a college student but I go to bed relatively early so work with me here).
Last night I was coming back from a networking event, and it dawned on me that I should make pumpkin chocolate chip cookie bars. I thought I was on a break from pumpkin for awhile because the other night I overdosed on pumpkin oatmeal cakes but apparently not. It probably doesn’t help that cookie bars are a serious weakness of mine, and it is fall so pumpkin is a must. And we all know chocolate chips are like crack.
I promptly came back to my apartment and started baking, in my business casual clothes and all. It was urgent.
And I made these bars. Delicious. They’re ooey gooey and soft in the middle from the texture of the pumpkin but just enough of the cookie texture to be called a cookie bar.
Best. Idea. Ever.
I ate a lot of these last night. Oops.
P.S. My parents are visiting me this weekend. yay for family!
Pumpkin Chocolate Chip Cookie Bars
2 cups flour
1 cup sugar
1/4 cup brown sugar
1 stick butter
1 tsp baking soda
3/4 t salt
1 flax egg (1 T ground flax mixed with 2 T warm water) *
1 cup canned pumpkin
3/4 cup chocolate chips
* I used a flax egg because I didn’t have any eggs on hand but you could absolutely substitute 1 regular egg.
Preheat oven to 350 degree F and grease a 9×13 baking pan.
Mix dry ingredients. Cream in butter. Add the flax egg and stir well. Add the pumpkin and mix well. Fold in chocolate chips.
Pour into pan and bake 35-40 minutes until toothpick inserted in center comes out clean.