Preheat oven to 350°F (176°C). In a medium bowl combine Kinnikinnick Sugar Cookie Mix, cinnamon, ginger and nutmeg, mix until combined and set aside.
In a medium bowl, cream together margarine, sugars and vanilla until fluffy. Add eggs one at a time, beating well after each addition. Slowly add dry mix to creamed mixture, alternating with pumpkin puree. Mix until combined. Fold in chocolate chips.
Line a 15”x10” cookie sheet with foil and lightly grease. Press mixture until even using a wet pallet knife to help. Sprinkle top with course sugar (optional). Bake at 350°F for 22-25 minutes. Cut into desired size.
Yields 60 individual bars. Bars can be stored for up to 3 months in the freezer.
Tips & Variations
- These bars do not flow a lot. It is important to press them to ensure an even end product. Store bars in an airtight container, with layers of parchment paper between.