chocolate covered pumpkin-walnut bars

I had started out wanting to make pumpkin cookies with no chocolate, but thought you gotta have chocolate chips/chunks when you make pumpkin cookies--I mean they just go so well together. Then I wanted to do butterscotch chips in pumpkin, and then finally I settled on bars. My mind changes so fast. To be honest, I'm not that into pumpkin. Butternut squash I love, just not pumpkin. The only time I made an exception is when I made the pumpkin cheesecake with nutella glaze--Oooo that was good. Just about anything in cheesecake form is good though.
These bars are good, if you like pumpkin. I got the thumbs up from several friends; I was not a good taste tester on this one given my lack of enthusiasm for pumpkin. But I am making pumpkin recipes for you. Ya'll requested them, and I'm delivering. Couple more coming your way soon. Any pumpkin creation requests?

chocolate covered pumpkin-walnut bars
print recipe

2 cups all-purpose flour
1/2 ts baking soda
1/2 ts baking powder
A scant 1/2 ts pumpkin-pie spice (this gives a ‘gentle’ spice flavor, if you like stronger add in a touch more)
A dash or two of cinnamon
1/4 ts salt + pinch
1/2 cup (1 stick) unsalted butter, room temperature
1 cup white sugar
1 large egg
1 egg yolk
15 ounces pure pumpkin puree
¾ - 1 cup of rough chop walnuts, optional but wonderful (make sure to toast walnuts before using)
6-8 ounces semisweet chocolate chips or chunks

Preheat oven to 375 degrees.

In a medium bowl, mix the flour, baking soda, baking powder, pumpkin-pie spice, cinnamon and salt.
Using a spatula or an electric mixer, beat together butter and sugar until light and fluffy.
Add in the egg and egg yolk, mix till smooth.
Next add in half the pumpkin puree, mix. Then add in half the flour mixture, mix till just combined. Then add in the rest of the pumpkin puree, mix till just combined, then add in the remaining flour and mix till just combined. Do not overmix. Add in the walnuts and gently fold in.
Grease up a 9 X 13 baking pan
Spread batter into pan, making sure to get the edges. Using a wet spatula will help spread the batter.
Bake until mixture is puffy and edges are golden, 25-30 minutes. Or until a cake tester comes out clean or slightly clean.
As soon as the bars are done, remove from oven and sprinkle the chocolate chips over the top, let them melt, then spread with spatula. Let chocolate topping harden before slicing into bars.

Makes about 15-20 bars depending on how you cut them.