A perfect pumpkin bar for all things fall.
PUMPKIN CHOCOLATE CHIP BARS
2 cups all-purpose flour
1 T pumpkin-pie spice
1 tsp baking soda
3/4 tsp salt
1 cup unsalted butter, room temperature
1 1/4 cup sugar
1 large egg
2 tsp vanilla
1 cup canned pumpkin puree
1 package (12 oz) semisweet chocolate chips
Preheat oven to 350. Line bottom and sides of 9x13 pan with foil, leaving an overhang on all sides. In medium bowl, whisk together flour, pie spice, baking soda, and salt. Set aside.
Cream butter and sugar with electric mixer on medium high 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.
Spread batter into prepared pan. Bake until edges begin to pull away form sides of pan and toothpick inserted in center comes out with just a few crumbs attached, 35-40 minutes. Cool completely in pan.
Lift cake from pan using the foil as an aid. Peel off foil, cut into squares.