Directions: |
Directions:1. In a small (preferably light-colored saucepan, melt the butter over medium heat. Continue cooking, stirring constantly to prevent the milk solids from burning, until the butter foams, darkens into a light amber color and becomes fragrant and nutty, about 3-4 minutes more. (Watch closely to make sure the butter doesn't burn.) Immediately pour the butter along with any of the browned mild solids into a large heatproof mixing bowl. Let cool for 20 minutes until warm but no longer hot.
2. While the butter cools, heat the oven to 325 degrees. Grease a 9 x 13-inch metal or glass baking pan with cooking spray or oil.
3.Add the brown sugar, pumpkin puree and vanilla extract to the cooled butter and whisk until smooth and glossy. Add the flour, cinnamon, baking powder, baking soda, salt, ginger, cloves, and nutmeg and stir with a spatula until a soft dough forms with no pockets of unincorporated flour. Try not to overmix. Add 1 1/4 cups of the chocolate chips and stir to evenly distribute through the dough.
4. Transfer the dough to the prepared baking pan and press into an even layer using a spatula or clean hands coated with nonstick spray or oil. Sprinkle the top with the remaining chocolate chips, pressing them in so they stick. Bake until the bars are puffed, the top is lightly browned and a knife inserted into the center comes out clean with just a few moist crumbs attached or with smudges of chocolate, 30-45 minutes.
5. Let the bars cool in the pan on a wire rack for at least an hour. Cut into 24 squares. |
This recipe for Chewy Pumpkin Chocolate Chip Cookie Bars is from