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These Pumpkin Chocolate Chip Bars are soft, moist, and packed with cozy Fall flavor in every bite. Made with real pumpkin puree, warm pumpkin pie spice, and plenty of melty chocolate chips, these easy dessert bars are perfect any occasion.
If you’re looking for an easy pumpkin dessert that comes together with simple ingredients, these pumpkin chocolate chip bars are sure to become a Fall favorite dessert. These yummy bars were inspired by my pumpkin bars with cream cheese frosting. They have a soft texture that’s similar to a brownie, making them incredibly moist while still sturdy enough to slice into squares. They’re perfect for fall baking, Thanksgiving gatherings, Halloween parties, or simply enjoying with a hot cup of coffee on a crisp autumn afternoon.
One of the best things about these pumpkin chocolate chip bars is how easy they are to make. There’s no decorating required. Just mix the batter, spread it into a pan, bake, and enjoy!
Why These Pumpkin Bars Are Always A Fall Favorite
- Wonderfully Soft And Moist. Pumpkin puree keeps these bars incredibly soft while helping them stay fresh for several days.
- Loaded With Chocolate Chips. Every bite is filled with melty chocolate chips that perfectly balance the warm pumpkin spice flavor.
- Perfect For Fall Entertaining. These pumpkin dessert bars are ideal for Thanksgiving, Halloween parties, bake sales, potlucks, and fall festivals.
- Easy To Make. Everything comes together quickly with simple ingredients and no complicated steps, making this an excellent recipe for beginner bakers.
Recipe Ingredients
These Pumpkin Chocolate Chip Bars use simple pantry staples to create the perfect fall dessert (See the recipe card below for the full list of ingredients and exact measurements).
- Pumpkin Puree – Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Pumpkin Pie Spice – This classic blend of cinnamon, nutmeg, ginger, and cloves gives the bars their warm fall flavor.
- Chocolate Chips – Semi-sweet chocolate chips provide the perfect balance of sweetness, but milk or dark chocolate chips also work well.
- Flour – All-purpose flour gives the bars structure while keeping them soft and tender.
- Eggs – Eggs help bind the batter together while creating a light, fluffy texture.
- Butter And Sugar – These create a rich, buttery flavor while helping the bars stay perfectly moist.
How to Make Pumpkin Chocolate Chip Bars
These easy pumpkin bars come together in just a few simple steps.
- Prepare The Batter. Mix the wet ingredients together before stirring in the dry ingredients until just combined. Fold in the chocolate chips.
- Spread Into The Pan. Pour the batter into a prepared baking pan and spread it into an even layer.
- Bake. Bake until the center is set and a toothpick inserted into the middle comes out with just a few moist crumbs.
- Cool And Slice. Allow the bars to cool completely before cutting into squares for the cleanest slices.
Tips and Frequently Asked Questions
Tips for the Best Pumpkin Chocolate Chip Bars
- Use Pure Pumpkin Puree. Pumpkin pie filling contains added sugar and spices that will change the flavor and texture of the bars.
- Don’t Overmix The Batter. Mix only until the ingredients are combined to keep the bars soft and tender.
- Save Some Chocolate Chips. Sprinkle a handful of chocolate chips over the top before baking for a bakery-style finish.
- Don’t Overbake. Remove the bars as soon as the center is set. Overbaking can dry them out.
Frequently Asked Questions
- Can I Use Fresh Pumpkin Instead Of Canned Pumpkin? Yes! Homemade pumpkin puree can be substituted as long as it has a similar consistency to canned pumpkin puree.
- Can I Freeze Pumpkin Chocolate Chip Bars? Absolutely. They freeze very well and make a great make-ahead fall dessert.
- Can I Use White Chocolate Chips? Yes! White chocolate pairs wonderfully with pumpkin and creates a sweeter variation.
- Why Are My Pumpkin Bars Dense? Overmixing the batter or adding too much flour can create denser bars. Measure the flour carefully and mix just until combined.
Easy Variations
One of the best things about these Pumpkin Chocolate Chip Bars is how easy they are to customize.
- Add Nuts. Try mixing in chopped pecans, walnuts or almonds.
- Use Different Chocolate Chips. Swap the semi-sweet chips for milk chocolate chips, dark chocolate chips, white chocolate chips or cinnamon baking chips.
- Add Extra Spice. For an even warmer flavor, add a little extra cinnamon or pumpkin pie spice.
- Drizzle With Glaze. Top the cooled bars with a simple vanilla glaze or cream cheese drizzle for an extra-special dessert.
Storing
- Make-ahead – These bars stay soft and moist for several days, making them an excellent make-ahead dessert for holidays and parties. In fact, many people think they taste even better the next day once the flavors have had time to develop.
- Storing – Store the bars at room temperature in an airtight container for up to 4 days. Store in the refrigerator for longer storage, refrigerate them for up to 1 week.
- Freezer – Freeze individual bars or the entire pan for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Pumpkin Chocolate Chip Bars
These Pumpkin Chocolate Chip Bars are soft, moist, and packed with cozy Fall flavor in every bite. Made with real pumpkin puree, warm pumpkin pie spice, and plenty of melty chocolate chips, these easy dessert bars are perfect any occasion.
Servings: 16
Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter softened
- 1 large egg
- 2 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 1 cup semi-sweet chocolate chips divided
- 1 cup dark chocolate chips divided
Instructions
- Preheat oven to 350 degrees.
- Line a brownie baking dish with parchment paper and lightly cover with cookie spray, set aside.
- Using a large mixing bowl, combine the flour, pumpkin pie spice, baking soda, and salt and whisk to combine. Set aside.
- Using a standing mixer, cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla and beat until combined. Mix in the pumpkin puree and beat until combined.
- Gradually mix in the dry ingredients until combined.
- Fold in ¾ cups of the semi sweet chocolate chips and 3/4 cups dark chocolate chips.
- Spread batter into your 9 x 13 brownie baking dish.
- Sprinkle remaining chocolate chips and chunks onto the batter.
- Bake in the oven for 40-45 minutes or until a toothpick comes out clean.
- Cool completely before cutting into squares.
Last Step:
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Store the bars at room temperature in an airtight container for up to 4 days. Store in the refrigerator for longer storage, refrigerate them for up to 1 week.
Nutrition
Calories: 461kcal | Carbohydrates: 57g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 156mg | Potassium: 264mg | Fiber: 4g | Sugar: 39g | Vitamin A: 2772IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 3mg
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5 comments on “Pumpkin Chocolate Chip Bars”
Just how big is a brownie baking dish??
Hi Kathy. It’s a 9×13. I’ll add that to the post. Thanks.
These sound perfect for fall. Has this been tried with gluten free 1:1 flour and if so what were the results.
Thank you, love your recipes.
Thanks Baking mom! I have not tried GF flour with this recipe yet but we usually sub 1:1 with other recipes with good results.
The measurement for sugar is missing, but I guessed it would be 1 cup for the standard batch. I’m layering half of the batter in then adding a layer or ricotta with some powdered sugar, THEN the rest of the batter. I cannot WAIT to try them!