Pumpkin Chocolate Chip Bars

Because you can never have too many options for Pumpkin and Chocolate Chip.

Pumpkin Chocolate Chip Bars

2 cups all-purpose flour

1 T. pumpkin-pie spice

1 t. baking soda

3/4 t. salt

2 sticks of butter, softened

1 1/4 cup sugar

1 large egg

2 t. vanilla

1 cup canned pumpkin puree (not pie filling)

1 package chocolate chips 12-oz (semi-sweet or bittersweet)

Directions:

Line a 9" x 13" pan with foil, overlapping all sides for easy removal of bars.

Mix all dry ingredients in a bowl and set aside.

Beat butter and sugar together.

Add the eggs and the pumpkin to the butter & sugar mixture.

Slowly incorporate the dry ingredients into the wet ones and mix well.

Gently fold in the chocolate chips.

Bake at 350 degrees for 35-40 minutes.

Allow bars to cool completely.

Once cool, use the foil to remove bars and place them on a large cutting board.

Cut bars and store them in an airtight container for 3 days, or freeze them individually wrapped in plastic wrap and place them in a freezer bag for up to 6 months.