Pumpkin Chocolate Chip Bars combine the warm taste of pumpkin spice with lots of gooey chocolate chips for a dessert that’s easy to whip up and loved by all! Whether you’re prepping for a holiday gathering or just looking for a quick pumpkin dessert, this recipe is sure to be a hit!
Pumpkin Chocolate Chip Bars are the ultimate fall season treat! They’re not just packed with cozy pumpkin spice flavor, but they also have plenty of gooey chocolate chips in every bite. The warm spices make these dessert bars the perfect snack during chilly weather, and they’re simple enough to bake any night of the week. Plus, the added moisture from the pumpkin keeps these cake-like pumpkin bars super soft for days—if they last that long!
Pumpkin season calls for recipes that celebrate these rich fall flavors, and this Pumpkin Chocolate Chip Bar recipe does just that! Whether you’re sharing these bars with friends or indulging in a sweet moment for yourself, you’ll love how the pumpkin pie spice brings out the best in the chocolate, creating a harmony of warm, spiced sweetness and chocolatey richness. It’s the perfect blend for fall!
Craving more sweet treats with that irresistible pumpkin flavor? Don’t forget to check out my other pumpkin desserts like Pumpkin Cheesecake Bars, Baked Pumpkin Donuts, Pumpkin Snickerdoodles, Pumpkin Bundt Cake, and Pumpkin Chocolate Chip Bread!
Why We Love This Recipe
- These bars are a one-bowl wonder, meaning minimal cleanup and maximum flavor. Perfect for busy weeknights or when you want to whip something up quickly!
- The recipe uses canned pumpkin puree, making it super convenient, and ensuring that you get moist, delicious bars every time.
- These Pumpkin Chocolate Chip Cookie Bars stay soft and chewy for days, thanks to the pumpkin. They’re ideal for making ahead and enjoying throughout the week!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Salted Butter – Adds richness and flavor to the bars, while also helping to create a soft texture. You can substitute with unsalted butter, but be sure to add a pinch of salt.
- Pumpkin Pie Spice – This blend of cinnamon, nutmeg, ginger, and cloves gives the bars their classic fall flavor. If you don’t have pumpkin pie spice, you can make your own with individual spices.
- Granulated Sugar – Sweetens the bars and helps them brown slightly during baking.
- Brown Sugar – Adds a touch of molasses flavor and helps make the bars even more tender and moist.
- Canned Pumpkin Puree – The star ingredient, adding moisture, color, and amazing flavor to the bars. Be sure to use pure pumpkin, not pumpkin pie filling. If you want to go the extra mile, try using my Homemade Pumpkin Puree Recipe!
- Pure Vanilla Extract – Enhances the sweetness and brings out the flavors of the pumpkin and chocolate.
- Eggs – Bind everything together and provide structure.
- All-Purpose Flour – The base of the bars. You can substitute with a 1:1 gluten-free flour blend if needed.
- Baking Soda – Helps the bars rise and stay light.
- Semisweet Chocolate Chips – For that irresistible chocolatey goodness. You can use milk chocolate or even white chocolate chips for a different twist.
How to Make Chocolate Chip Pumpkin Bars
- Prepare equipment. Start by preheating your oven to 350°F. Prepare a 9×13-inch pan by spraying it with nonstick cooking spray or lining it with parchment paper for easy removal.
- Cream butter and sugars. In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until it’s creamy and light, about 2-3 minutes.
- Add eggs and vanilla. Add the vanilla extract and the eggs (1 whole egg + 1 egg yolk) to the butter mixture, and beat until combined.
- Add pumpkin puree. Add the pumpkin puree, and don’t forget to swipe the sides of the bowl to make sure no batter is left behind!
- Mix dry ingredients into wet ingredients. In the same bowl, add the flour, pumpkin pie spice, and baking soda. Stir gently until just combined. Be careful not to overmix, as this can make the bars tough.
- Add chocolate chips. Gently fold in 1 cup of chocolate chips. The batter will be thick, but that’s what makes these bars so dense and chewy.
- Spread and bake. Spread the batter evenly into your prepared baking pan. Sprinkle the remaining chocolate chips over the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let the bars cool in the pan before slicing.
Recipe FAQ’s
You can, but make sure to strain any excess moisture from fresh pumpkin puree before using it in this recipe to avoid making the bars too wet.
Absolutely! Just swap the all-purpose flour for a 1:1 gluten-free flour blend (my favorite is King Arthur measure-for-measure flour). The bars will still come out soft, chewy, and packed with pumpkin flavor—no one will even know they’re gluten-free!
Stored in an airtight container at room temperature, the bars will stay fresh for 3-4 days. You can also refrigerate them to extend their freshness.
Yes, these bars freeze beautifully! Just wrap them tightly in plastic wrap and store them in an airtight container for up to three months.
Tips for Success
- For the freshest pumpkin flavor, try using my Homemade Pumpkin Puree Recipe! It’s easy, flavorful, and takes your pumpkin treats to the next level.
- Use room temperature ingredients to help the batter mix smoothly and create an even texture in the bars.
- Don’t overmix the batter once you add the flour. Stir just until the dry ingredients are combined to avoid dense bars.
- For extra gooeyness, add a handful of chocolate chips on top of the bars right when they come out of the oven.
- Make sure to let the bars cool completely before slicing. This helps them set and gives you clean, perfect squares.
What to Serve with Pumpkin Chocolate Chip Bars
These Pumpkin Chocolate Chip Bars are a fantastic treat on their own, but you can pair them with a few extras to take things up a notch!
For a simple indulgence, enjoy them with a hot cup of coffee or a cozy chai latte.
If you want to go all out, serve them with a dollop of Homemade Whipped Cream, a scoop of Vanilla Ice Cream, or try my easy and delicious Pumpkin Pie Milkshake for an indulgent touch of sweetness!
Substitutions and Variations
- You can swap salted butter for unsalted butter if that’s what you have on hand, but be sure to add about ¼ teaspoon of salt to balance the flavors.
- No pumpkin pie spice? No problem! You can create your own blend by combining 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, ¼ teaspoon allspice, and a pinch of nutmeg.
- If you prefer a slightly less sweet option, try substituting half of the granulated sugar with coconut sugar.
- For a deeper flavor, you can use dark brown sugar instead of light brown. It’ll add a richer molasses taste.
- You can easily swap semi-sweet chocolate chips for milk chocolate or white chocolate chips if you’re in the mood for something different. Even peanut butter chips would be a fun variation!
- Feel free to get creative with mix-ins like chopped pecans or walnuts—both would add a tasty crunch to these bars!
More Pumpkin Recipes You’ll Love
- Easy Homemade Pumpkin Pie
- Pumpkin Bar Recipe
- Pumpkin Pancakes with Creamy Cinnamon Syrup
- Easy Pumpkin Dump Cake
- Pumpkin Cheesecake Mousse
- Pumpkin French Toast with Whipped Pumpkin Butter
- Pumpkin Cheesecake
- Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Chocolate Chip Bars
Ingredients
- 1 cup salted butter softened
- 1 Tablespoon pumpkin pie spice
- 1 cup granulated sugar
- ¾ cup brown sugar
- 1 cup canned pumpkin puree
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 1 large egg + 1 egg yolk
- 2 ¼ cups (317g) all-purpose flour
- 1 teaspoon baking soda
- 2 cups semisweet chocolate chips divided
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch pan with baking spray or line with parchment paper.
- Combine butter, granulated sugar, and brown sugar in a large mixer fitted with a paddle attachment. Beat for 2-3 minutes until creamy and light. Add pumpkin, vanilla, salt, egg, and egg yolk. Beat again, mixing well until combined. Be sure to stop and scrape the bottom and sides of the mixing bowl partway through.
- Add flour, spices, and baking soda. Stir just until combined but do not overmix.
- Stir in 1 cup of the chocolate chips.
- Spread the batter into the prepared 9×13-inch pan. Sprinkle the remaining 1 cup of chocolate chips on top. Bake for 30 to 35 minutes until a toothpick or skewer inserted into the center of the bars comes out clean or with just a few crumbs on it.
Notes
- Pumpkin Pie Spice: If you don’t have this on hand, you can use 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, ¼ teaspoon allspice, and a pinch of nutmeg.
Storage & Make Ahead
- Store: Keep the bars in an airtight container at room temperature for up to 3-4 days.
- Freeze: Individually wrap bars in plastic wrap, place them in a freezer-safe container, and freeze for up to 3 months.
- Reheat: Thaw frozen bars at room temperature or microwave them for a few seconds to warm them up before eating.
- Make Ahead: These bars are perfect for prepping ahead of time. Bake them the day before and store them at room temperature or in the fridge for an easy, ready-to-serve dessert.
The list of ingredients doesn’t list baking powder, but in the
Following directions it mentions baking powder. How much?
Oh that is my mistake! I was testing it with and without baking powder and decided to take it out. I will fix that. Thank you!
Just made these today, and I’m eating my third helping! These may be too good! Since I have a single person household, I made a half recipe in a 8 X 8 pan, and it turned out great. This was super easy to make and I had everything on hand. The texture is halfway between a snack cake and a bar.
I gave part of the bars to a friend with a sweet tooth, a she gave her stamp of approval as well. I’ll definitely make these again. Thanks for another great recipe.
Thank you Sherri! I am so glad you like these bars! Sounds like your friend liked them too!