Pumpkin Chocolate Chip Bars

2-⅓ cups all-purpose flour
1 TBS pumpkin pie spice
1 tsp cinnamon
1 tsp baking soda
½ tsp salt
½ cup (1 stick) butter, softened
½ cup unsweetened applesauce
¾ cup granulated sugar
¾ cup light brown sugar
1 large egg
2 tsp vanilla extract
1 can (15 oz) pure pumpkin
2 cups milk chocolate chips

Instructions

1.  Preheat oven to 350°. Line a 9x13-inch baking pan with foil or parchment paper leaving an overhang on each long side so the bars can be easily pulled out of the pan to cut. Or just spray the pan with cooking spray.

2.  In a small mixing bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.

3.  In the bowl of a stand mixer, or in a large bowl using a handheld electric mixer, cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined. Don't worry if the mixture looks curdled - that's completely fine!

4.  Mix in the dry ingredients, beating just until combined. Fold in the chocolate chips.
If desired reserve some chocolate chips to sprinkle on top of the batter before baking. This is optional and just makes for a pretty presentation.

5.  Spread the batter evenly in the prepared pan. Top with reserved chocolate chips (if wanted) and bake for 30-40 minutes. 

*The edges will begin to pull away from the sides of the pan and will be golden brown and the center will look "puffy" and done. A toothpick inserted in the middle should come out with moist/dry crumbs.

Let the bars cool for at least 30 minutes in the pan before lifting them out and cutting into squares.

* Store leftovers covered at room temperature. These bars get better, and even more moist, the longer they sit out.

 from Together As Family