Chewy Pumpkin Chocolate Chip Cookie Bars

cooking.nytimes.com

¾ cup/170 grams unsalted butter (1½ sticks)

Nonstick cooking spray or neutral oil

1¾ cups/385 grams packed light brown sugar

¾ cup/170 grams canned pumpkin purée (not pumpkin pie filling)

2 teaspoons vanilla extract

2½ cups/320 grams all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt (such as Diamond Crystal)

1 teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

1½ cups/9 ounces bittersweet or semisweet chocolate chips

Directions at cooking.nytimes.com

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