Gooey Pumpkin Chocolate Bars

Gooey Pumpkin Chocolate Bars
Prep time
Cook time
Total time
Gooey autumnal treat -- spiced pumpkin, rich dark chocolate, toasty pecans and a splash of bourbon.
Recipe type: Dessert
Serves: 16 bars
  • For the pumpkin batter:
  • 12 tablespoons (1½ sticks) unsalted butter, more for the pan
  • ½ cup pecans
  • ½ cup unsweetened pumpkin purée
  • 1 large egg
  • 2 ¼ cups dark brown sugar
  • 1 tablespoon bourbon
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon grated nutmeg
  • ½ teaspoon fine sea salt
  • 2 cups all-purpose flour
  • For the chocolate batter:
  • 8 tablespoons (1 stick) unsalted butter, cubed
  • 3 ounces bittersweet chocolate (60 to 70 percent)
  • ¼ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon fine sea salt
  • ¼ cup all-purpose flour
  1. Heat oven to 350 degrees. Line a 9-x-13-inch baking pan with parchment paper and butter the paper.
  2. Spread pecans out on a rimmed baking sheet; toast until fragrant and lightly colored, 7 to 10 minutes. Cool and coarsely chop.
  3. Make the pumpkin batter: In a large skillet over medium heat, melt 12 tablespoons/170 grams butter. Cook until the foam completely subsides and butter turns a deep nut brown, about 5 minutes. Pour browned butter into the bowl of an electric mixer and let cool, about 10 minutes.
  4. Beat the pumpkin purée, egg, brown sugar and bourbon into the cooled browned butter. Scrape down the bowl and beat in baking powder, cinnamon, ginger, nutmeg and salt.
  5. Using a wooden spoon, mix in flour, then toasted pecans. Set aside.
  6. Make the chocolate batter: In a heatproof bowl set over a pan of simmering water, melt together 8 tablespoons/113 grams butter and the bittersweet chocolate, stirring with a heatproof spatula until smooth. Whisk in cocoa powder and sugar. Whisk in the eggs one at a time, then whisk in vanilla and salt. Using a spatula, fold in flour.
  7. Dollop pumpkin and chocolate batter into the prepared pan, alternating the dollops. Drag the tip of a knife in a zigzag pattern all over the pan to swirl the batters together.
  8. Bake until firm to the touch, 25 to 35 minutes. Transfer pan to a wire rack to cool completely before slicing.


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