Pumpkin-Cinnamon Chip Bars

Cookies, Unfussy

These little tasties are somewhere between a snack cake and a brownie. I make these every year and use some of that pesky whole wheat flour that is always sitting around. From King Arthur’s whole grain baking.

  • 3/4 cup butter
  • 1 1/2 cups packed brown sugar
  • 1 tsp vanilla
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 3/4 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1 large egg
  • 1 cup canned pumpkin
  • 1 1/2 cups whole wheat flour
  • 1 cup cinnamon chips
  • 1 cup raisins or chopped nuts (optional)

Preheat oven to 350 degrees. Grease or line a 9x13i-inch pan with non-stick foil.

Melt butter in a small saucepan over low heat. Add sugar and stir over heat until sugar has melted and starting to bubble. Transfer to a medium bowl and let cool.

Beat in vanilla, baking powder, salt, and spices. Add the egg and beat until smooth. Stir in pumpkin, flour, cinnamon chips and raisins/nuts (if using). Mix thoroughly. Spread into prepared pan.

Bake for 40 minutes, until cake tester comes out clean. Let cool completely before cutting.

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