2 cups all-purpose flour
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ground ginger
1 tsp baking soda
3/4 tsp salt
8 ounces (1 cup) unsalted butter, room temperature
1-1/4 cups granulated sugar
1 large egg, room temperature
2 tsp vanilla extract
1 cup pumpkin puree (not pumpkin pie filling
12 ounces semi-sweet or dark chocolate chips, or chopped chocolate
Preheat the oven to 350 degrees F. Spray a 9×13 pan with nonstick cooking spray, and set it aside.
Whisk together the flour, spices, baking soda, and salt in a bowl and set aside.
In another bowl beat the butter and the sugar using an electric mixer (on medium speed with the paddle attachment) until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl, then beat in the egg and the vanilla.
Add the pumpkin puree, and mix well. At this point the mixture might look a little bit curdled, which is completely normal.
With the mixer running on low, slowly add the dry ingredients until combined.Scrape down the sides and bottom of the bowl, and stir in the chocolate chips by hand.
Scrape the batter into the prepared pan. Bake the pumpkin bars at 350 degrees for 30-35 minutes, just until the edges pull away and a toothpick inserted into the center comes out clean.