Not Into Thanksgiving Pie? Yossy Arefi's Pumpkin and Chocolate Chip Bars Are 'Packed with Warm Spices'

“Thanksgiving can be a big lift for the cooks in the house, so an easy dessert is always a great idea,” says the author of the 'Snacking Bakes' cookbook

Yossy Arefi is serving pumpkin flavor at her Thanksgiving dinner but not with a pie.

“The bars are somewhere between a cookie and cake, packed with warm spices and lots of chocolate, so there is something for everyone," says the author of the Snacking Bakes cookbook. "Pumpkin, spice and chocolate are a delicious trio and these bars combine the three in an easy to make and easy to love package."

The food blogger suggests keeping your sweets selection simple on Turkey Day. “Thanksgiving can be a big lift for the cooks in the house, so an easy dessert is always a great idea,” Arefi says.

Related: Jessie James Decker Uses Brown Sugar in Her Thanksgiving Apple Pie Recipe to Get a 'Caramel-like Filling'

Yossy Arefi's Pumpkin and Chocolate Chip Bars

1 cup packed light brown sugar

½ cup (4 oz.) unsalted butter, melted

⅓ cup canned unsweetened pumpkin

1 Tbsp. neutral oil

1 tsp. vanilla extract

2 tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. ground cardamom

½ tsp. fine sea salt

¼ tsp. ground allspice

½ tsp. baking soda

1½ cups (about 6⅜ oz.) all-purpose flour

1 cup semisweet chocolate chips, divided

1. Preheat oven to 350º with a rack in center position. Coat an 8-inch square baking pan with cooking spray, or brush with butter. Line pan with parchment paper, leaving a 2-inch overhang. Set aside.

2. Whisk together brown sugar and melted butter in a large bowl until well combined. Add pumpkin, oil, vanilla, cinnamon, ginger, cardamom, salt and allspice; whisk until smooth and glossy. Stir in baking soda. Gently fold in flour and ¾ cup of the chocolate chips until just combined.

3. Transfer dough to prepared pan, and spread into an even layer. Sprinkle remaining ¼ cup chocolate chips over top, and press them gently into surface.

4. Bake until light golden brown but still jiggles slightly in center, about 30 minutes.

5. Cool in pan for 20 minutes, then use parchment overhangs to lift bars out of pan. Slice and serve.

Serves: 9
Active time: 20 minutes
Total time: 1 hour, 20 minutes

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