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Get ready to start the season with the BEST Fall Dessert! Our irresistible Pumpkin Chocolate Chip Bars are here to bring cozy vibes and sweet smiles to your day. They’re like a warm hug in bar form, bursting with everyone’s favorite fall flavors and gooey chocolate goodness.
These aren’t just any ordinary dessert bar; they’re your new go-to for school bake sales, potlucks, or simply a delightful afternoon snack with a warm drink. Super easy to whip up and even easier to devour, these bars capture all the comforting essence of pumpkin season without any fuss.
So, preheat your ovens and get ready to fill your kitchen with the most amazing aroma. These bars are sure to become a cherished part of your fall traditions!
For more favorite baked Pumpkin Recipes, try our Iced Pumpkin Cookies, Pumpkin Streusel Bread, and Pumpkin Crunch Cake.
Why we think you’ll love it:
- Sharable! These bars are incredibly easy to cut, portion, and transport, making them an ideal dessert for gatherings or gifting.
- Simple & Straightforward. This recipe is incredibly easy to whip up, even for novice bakers.
- Irresistible. Full of pumpkin flavor, each bite offers a moist, tender crumb you’re sure to love.
Pumpkin Chocolate Chip Bars Ingredients and Substitutions
- ½ cup unsalted butter, melted
- 1 cup brown sugar– we use light brown sugar, but dark brown sugar will also work.
- ½ cup granulated sugar
- 2 large eggs– We find that room temperature eggs will incorporate better than cold eggs.
- 1 tablespoon vanilla extract
- 1 cup canned pumpkin puree– Do not use canned pumpkin pie filling as it already includes sweeteners and spices.
- 1 ½ cups all-purpose flour– How to Measure Flour. Gluten-free 1:1 baking flour can also be used.
- 2 teaspoons pumpkin pie spice– store bought or Homemade Pumpkin Spice, which uses cinnamon, ginger, cloves, and nutmeg.
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup semisweet chocolate chips– or dark chocolate chips or white chocolate chips
- ½ cup milk chocolate chips
- extra chips, for the top
How to Make Pumpkin Chocolate Chip Bars
- PREP. Preheat oven to 350°F and grease a 9×13 baking pan. Set aside.
- WET INGREDIENTS. In a large bowl, add butter and sugar and beat until well combined. Add eggs and vanilla and beat until combined. Add pumpkin puree and mix until just combined.
- DRY INGREDIENTS. In a medium bowl, add flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir.
- MIX. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in ½ cup semi-sweet chocolate chips and ½ cup milk chocolate chips. Pour the batter into the prepared pan and spread evenly into the pan. Sprinkle with both kinds of chips.
- BAKE. Bake for 24-26 minutes, or until a toothpick inserted in the cake comes out clean or with a few moist crumbs. Let cool in pan for 15-20 minutes before removing from pan, cutting, and serving.
Kristyn’s Recipe Tips
- Mix dry and wet ingredients until just combined. Overmixing develops gluten, leading to tough, dense bars instead of tender ones.
- Be sure to use canned pumpkin puree, not pumpkin pie filling, as it already includes sweeteners and spices.
- For easy removal, grease and flour the baking pan or line it with parchment paper.
- Optional toppings that can be used include dark or white chocolate chips, chopped pecans, or walnuts.
Pumpkin Chocolate Chip Bars Recipe
Ingredients
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- ½ cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup canned pumpkin puree
- 1½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup semisweet chocolate chips
- ½ cup milk chocolate chips
- extra chips, for the top
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish. Set aside.
- In a large bowl, add butter and sugar and beat until combined well. Add eggs and vanilla and beat until combined. Add pumpkin puree and mix until just combined.
- In a medium bowl, add flour, pumpkin pie spice, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in ½ cup semi-sweet chocolate chips and ½ cup milk chocolate chips. Pour into the prepared dish and spread evenly into the pan. Sprinkle with both kinds of chips.
- Bake for 24-26 minutes, or until a toothpick inserted in the cake comes out clean. Let cool in pan for 15-20 minutes, before removing from pan, cutting and serving.
Notes
- Mix dry and wet ingredients until just combined. Overmixing develops gluten, leading to tough, dense bars instead of tender ones.
- Be sure to use canned pumpkin puree, not pumpkin pie filling, as it already includes sweeteners and spices.
- For easy removal, grease and flour the baking pan or line it with parchment paper.
- Optional toppings that can be used include dark or white chocolate chips, chopped pecans, or walnuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store your pumpkin chocolate chip bars in an airtight container at room temperature for up to 3-5 days. For longer storage, you can freeze them for up to 2-3 months by wrapping individual bars in plastic wrap, then placing them in a freezer-safe bag or container.
Most cans contain more than 1 cup of puree; transfer leftover canned pumpkin puree to an airtight container and refrigerate it for up to 5-7 days. For longer storage, you can freeze it for up to 3 months.
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Pumpkin Cobbler
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Pumpkin Crunch Cake
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