If you’re on the hunt for a treat that combines the cozy warmth of pumpkin with the indulgent sweetness of chocolate, then get ready to fall in love with this Pumpkin Chocolate Chip Bars Recipe. Seriously, these bars are a fan-freaking-tastic way to celebrate fall flavors any time you want. I remember the first time I made these—the house smelled like autumn magic, and my family went crazy for them. Whether you’re baking for a crowd or just need to satisfy that pumpkin craving, you’ll find this recipe super approachable and utterly delicious.
Why You’ll Love This Recipe
- Comfort in Every Bite: The spices and pumpkin blend perfectly with melty chocolate chips for a cozy treat.
- Easy to Make: No fancy equipment or techniques needed, just simple steps with big results.
- Perfect Texture: Soft, moist, and fudgy bars that are easy to cut and serve.
- Great for Any Occasion: Whether it’s a weeknight snack or a holiday dessert, these bars fit right in.
Ingredients You’ll Need
Each ingredient in this Pumpkin Chocolate Chip Bars Recipe has a purpose, working together to create balanced flavors and that perfect moist texture. I like to use real pumpkin puree (not the pie filling) for the freshest taste and adjust my spices to match how pumpkin should truly taste.
- Unsalted butter: Room temperature butter creams beautifully with sugars, adding richness without extra salt.
- Dark brown sugar: Adds a deep molasses flavor that complements the pumpkin perfectly.
- Granulated sugar: Balances the sweetness and helps with the bar’s texture.
- Egg yolk: Gives extra moisture and helps bind everything together.
- Vanilla: A must! It lifts the flavors and adds warmth.
- Pumpkin puree: The star of the show—use pure pumpkin, not the sweetened pie filling.
- Semi-sweet chocolate chips: Divided to mix inside and sprinkle on top, so you get chocolate in every bite.
- All-purpose flour: Just spoon and level for accurate measuring; it builds the structure.
- Baking soda: Helps the bars rise and stay tender.
- Baking powder: Gives a gentle lift for lighter texture.
- Kosher salt: Enhances all the sweet and spicy flavors.
- Ground cinnamon: Classic pumpkin spice warmth you’ll love.
- Ground ginger: Adds a zingy spice note that balances sweetness.
- Ground cloves: A little goes a long way to add depth and complexity.
- Ground allspice: Adds earthy warmth.
- Nutmeg: Just a pinch to round out those cozy fall flavors.
Variations
I love that this Pumpkin Chocolate Chip Bars Recipe can be personalized to your taste and dietary needs. Over time, I’ve tried a few fun swaps and I encourage you to play around with what feels right to you.
- Nut-Free Variation: Swap chocolate chips for dairy-free or allergy-friendly options—my nephew appreciates this just as much!
- Spice it Up: Add a bit more cinnamon or even a dash of cayenne for an exciting twist I once made for a party.
- Extra Chocolate: Double the chocolate chips both inside and on top if you’re like me and want gooey pockets of chocolate.
- Healthier Option: Substitute half the flour with whole wheat flour for a nuttier flavor and added fiber.
How to Make Pumpkin Chocolate Chip Bars Recipe
Step 1: Prep Your Pan and Pumpkin
Start by preheating your oven to 350°F and lining a 9×13 inch pan with parchment paper, letting the edges hang over for easy removal. This little hack saves so much time and frustration when slicing! For the pumpkin, I learned that blotting extra moisture is key to prevent soggy bars. Just spread the puree on a plate and gently cover with a paper towel to soak up excess liquid.
Step 2: Cream the Butter and Sugars
Using a stand mixer or hand mixer, cream together butter, dark brown sugar, and granulated sugar until light and fluffy—this usually takes about 2-3 minutes on medium-high speed. I’m always amazed how this simple step transforms the texture of the bars. Don’t forget to scrape the bowl down to mix everything evenly.
Step 3: Add the Wet Ingredients
Mix in the egg yolk, pumpkin puree, and vanilla until everything is combined. The batter gets wonderfully smooth here. One trick I use: mix just until combined to avoid tough bars later.
Step 4: Combine the Dry Ingredients and Fold in Chocolate Chips
Whisk together your flour, baking soda, baking powder, salt, and spices in a separate bowl, then add this mixture to your wet ingredients on low speed, mixing gently. Remember, no overmixing! You want to keep those bars tender. Finally, fold in 1 1/2 cups of chocolate chips with a spatula, saving the rest to sprinkle on top for that pretty, melty finish.
Step 5: Bake and Cool
Press the batter evenly into your prepared pan using an offset spatula. Sprinkle the remaining chocolate chips on top and bake for 25-30 minutes until the edges are set and a toothpick inserted in the center comes out mostly clean. Patience is key here—don’t rush the cooling! I like to cool mine on a wire rack to firm up before cutting, which makes for cleaner bars.
Pro Tips for Making Pumpkin Chocolate Chip Bars Recipe
- Control Pumpkin Moisture: Blot pumpkin puree well to keep bars from becoming too wet or dense.
- Don’t Overmix: Mix dry ingredients just until combined to avoid tough bars; tenderness is everything.
- Use an Offset Spatula: It helps spread the batter evenly for consistent thickness and baking.
- Let Bars Cool Properly: Cooling fully on a wire rack prevents crumbling when cutting.
How to Serve Pumpkin Chocolate Chip Bars Recipe
Garnishes
I usually keep it simple with a light dusting of powdered sugar or a drizzle of melted white chocolate for a festive look. Sometimes I add chopped toasted pecans on top for a bit of crunch, and my family loves that touch!
Side Dishes
These bars pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. I’ve even served them alongside a hot cup of cinnamon-spiced coffee or chai tea to complement all those cozy flavors.
Creative Ways to Present
For holiday gatherings, I like to cut these bars into small bite-sized squares and serve them on a wooden board with fresh cranberries and sprigs of rosemary for an autumnal centerpiece. They also make amazing individually wrapped gifts—just tie with a ribbon and add a hand-written tag.
Make Ahead and Storage
Storing Leftovers
Your Pumpkin Chocolate Chip Bars stay fresh when stored in an airtight container at room temperature for up to 4 days. I always keep mine covered tightly or wrapped in plastic wrap to lock in moisture—no one likes dry pumpkin bars.
Freezing
I freeze leftover bars by wrapping them individually in plastic wrap and then placing them in a freezer-safe container or bag. This method helps prevent freezer burn and lets me enjoy pumpkin goodness long after fall is gone. Just thaw overnight in the fridge before serving.
Reheating
When I want to warm up a bar, I pop it in the microwave for about 10-15 seconds to bring back that fresh-baked softness. If you prefer, you can warm them in the oven at 300°F for 5-7 minutes wrapped in foil to keep them moist.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree, not pumpkin pie filling, because the filling has added sugars and spices that will throw off the flavor and texture of the bars. Using pure pumpkin gives you full control over the taste.
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How do I store leftover Pumpkin Chocolate Chip Bars?
Store the bars in an airtight container at room temperature for up to 4 days. For longer storage, freeze them wrapped tightly, and thaw before enjoying.
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Can I substitute gluten-free flour in this recipe?
Yes! I’ve tried using a 1:1 gluten-free baking flour blend and found the texture holds up well, though the bars might be a touch more delicate. Just handle them gently when cutting.
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Why are my bars too moist or dense?
Extra moisture in the pumpkin puree is often the culprit. Blotting the pumpkin before mixing helps control moisture levels. Also, avoid overmixing to keep the bars tender, not dense.
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Can I add nuts to this Pumpkin Chocolate Chip Bars Recipe?
Absolutely! Chopped pecans, walnuts, or even toasted pumpkin seeds are fantastic add-ins that bring texture and flavor. Just fold them in along with the chocolate chips.
Final Thoughts
This Pumpkin Chocolate Chip Bars Recipe holds a special place in my kitchen and my heart. It’s one of those recipes that’s approachable but yields impressive, comforting results every single time. I love how it fills the house with pumpkin spice scent and brings everyone together around warm treats. Give it a try—you’ll see why it’s quickly become a favorite for fall and beyond!
Print
Pumpkin Chocolate Chip Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 20 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Chocolate Chip Bars offer a perfect balance of spiced pumpkin flavor and semi-sweet chocolate chips in a moist, tender bar. Ideal for fall or holiday seasons, they bring together warm spices and rich chocolate in an easy-to-make treat that is perfect for sharing or enjoying as a snack.
Ingredients
Wet Ingredients
- 10 tablespoons (140 g) unsalted butter, room temperature
- 1/2 cup dark brown sugar, packed
- 3/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (do not use pumpkin pie filling)
Dry Ingredients
- 2 cups (260 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- Pinch of nutmeg
Additional
- 1 3/4 cups semi-sweet chocolate chips, divided
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9 x 13 inch baking pan with parchment paper, allowing the parchment to extend 2 inches over the sides for easy removal of the bars after baking.
- Drain Pumpkin Puree: Spread the pumpkin puree on a large plate and cover it with a paper towel to remove excess moisture. Blot with a second paper towel if necessary. This step ensures the bars will not be too wet.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment or using a handheld mixer, cream together the unsalted butter, dark brown sugar, and granulated sugar on medium-high speed for 2 to 3 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
- Add Egg Yolk, Pumpkin, and Vanilla: Mix in the egg yolk, drained pumpkin puree, and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, cinnamon, ginger, cloves, allspice, and nutmeg to evenly distribute the spices and leavening agents.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the wet mixture and mix on low speed just until combined. Be careful not to overmix to maintain a tender texture.
- Fold in Chocolate Chips: Remove the bowl from the mixer and gently fold in 1 1/2 cups of semi-sweet chocolate chips using a spatula or wooden spoon to evenly distribute them without overworking the batter.
- Transfer to Pan and Add Topping: Spread the batter evenly in the prepared pan using an offset spatula. Sprinkle the remaining 1/4 cup chocolate chips evenly over the top. Add more if desired for extra chocolate.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the edges are set, the top is golden brown, and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Remove the pan from the oven and place on a wire rack to cool completely before cutting into 20 squares for serving.
Notes
- Store bars tightly covered at room temperature for up to 4 days to maintain freshness.
- These bars can be frozen; wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 square (approx. 1/20th of batch)
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
