I busted out the Christmas music a few days ago. Okay, I’m lying, it was weeks ago, but at least it was in October and not September like last year. I think being far away from family in Indiana made me tip a little early. I needed some love an’ comfort, and aren’t Christmas songs like musical hugs? I know not everyone likes to listen to Christmas music this early, (please, no angry words about hurting Thanksgiving’s feelings. I think he has accepted his fate.) but whenever you do get started I recommend making a Sufjan Steven’s holiday station on Pandora. Awesome stuff.

I love these Pumpkin Chocolate Chip Bars because they are so fast. There’s no fuss, just mix it all up, dump it in a pan, and throw it in the oven.

Pumpkin Chocolate Chip Bars
Source: Two Peas and Their Pod

2 cups flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.

2. With a stand or electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3. Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or 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.

4. Cool bars completely in pan. (yeah right.) Cut into squares and serve. Or just eat it from the pan with a fork, like I did.