Pumpkin Chocolate Chip Bars

I briefly wrote about these bars nearly two years ago.  They have been a favorite at various get-togethers.  I love these moist little bars packed with pumpkin pie spice and chocolate chips.  Yum.  This time I decided to cut back a little more on the sugar and used whole wheat flour.  I happy with the results:  nutty, and a little denser than the original version, but still moist and flavorful.  I may have to try the next batch using just whole wheat flour.

Pumpkin Chocolate Chip Bars
Adapted from The Girl Who Ate Everything

1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
¾ teaspoon salt
½ cup butter, room temperature
¾ cup sugar
1 large egg
2 teaspoons vanilla extract
1½ cup pumpkin (or squash) puree
2 cups semisweet chocolate chips

Preheat oven to 350 degrees.  Line bottom and sides of a 9x13" baking pan with parchment paper.  Spray with cooking spray.  In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined.  Beat in pumpkin puree.  The mixture looks lumpy - it will smooth out.  Reduce speed to low and mix in dry ingredients until just combined.  Fold in chocolate chips.

Spread batter evenly in prepared pan.  Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 28 to 35 minutes.  Check them early!  Cool completely in pan.

Lift cake from pan (using paper as an aid).  Cut into squares.