1 ½ cups semisweet chocolate chip (255 g), divided
Nutrition Info
Calories 185
Fat 5g
Carbs 33g
Fiber 1g
Sugar 16g
Protein 3g
How to Make It
1. Step
Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish lightly with nonstick spray, then line with parchment paper and grease again lightly.
2. Step
In a medium bowl, whisk together the flour, cinnamon, ginger, McCormick® Ground Nutmeg, cloves, baking soda, and salt.
3. Step
In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed for 3–4 minutes, until light and fluffy.
4. Step
Mix in the egg and vanilla, then blend in the pumpkin purée until smooth.
5. Step
Add the dry ingredients and mix just until combined.
6. Step
Fold in all but 3 tablespoons of the chocolate chips with a rubber spatula.
7. Step
Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Sprinkle evenly with the remaining 3 tablespoons chocolate chips.
8. Step
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan, then use the parchment to lift out the bars and cut into 15 squares.
