Ingredients
Method
- Preheat your oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides so you can lift the bars out later.
- In a large bowl, whisk together the flour, both sugars, cocoa powder, pumpkin pie spice, baking powder, and salt until no lumps remain.
- Add the eggs to the dry ingredients and beat with a hand mixer for about 30 seconds until smooth. Mix in the pumpkin puree, oil (or melted coconut oil), and vanilla — the batter will be thick but pourable at this point.
- Pour the batter into your prepared pan and spread it evenly with an offset spatula or the back of a spoon. Bake for 25-30 minutes, until the edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean (a few moist crumbs are fine).
- While the bars cool completely on a wire rack — about an hour is ideal — make the topping by gently heating the cream in a small saucepan or microwave-safe bowl until warm but not boiling. Pour over the chocolate chips and stir until smooth, then mix in vanilla.
- Spread the chocolate glaze evenly over the cooled bars using a spatula, letting it set for about 10 minutes before cutting into squares with a sharp knife. For clean cuts, wipe your blade between slices.
Nutrition
Notes
The chocolate and pumpkin blend into something richer than a brownie but lighter than fudge, with an edge of spice that keeps you reaching for just one more. I add a pinch of cinnamon and cardamom to the batter, which takes the recipe from good to "you need to make this again." If you're worried about the bars being too dense, trust me — the whipped egg whites keep them tender enough to eat with your hands.