Pumpkin Chocolate Chip Bars were never on my baking to-do list, but they happened one lazy Saturday when I couldn’t decide between cookies or cake. I had just enough pumpkin purée left from another recipe, a bag of chocolate chips, and a craving for something I could eat with my hands while binge-watching my favorite show. These bars are thick, soft, and perfectly spiced, with melty chocolate in every bite. They’re the kind of treat that tastes like a cross between pumpkin bread and the chewiest cookie you’ve ever had. The first time I made them, I forgot to let them cool before cutting. Big mistake—ended up with molten chocolate and slightly mangled squares. Still amazing, just… rustic. Now I bake them whenever I need a quick fall dessert that makes the whole house smell like cinnamon and comfort. They pack perfectly for potlucks, but I’ll be honest: they rarely leave my kitchen. Warm, cold, or straight from the fridge, they’re pure pumpkin magic.
Detailed Ingredients with measures
- 1 cup (240 g) pumpkin purée
- 1 large egg
- ½ cup (120 ml) vegetable oil
- ¾ cup (150 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) salt
- 1 teaspoon (2.5 g) ground cinnamon
- ½ teaspoon (1 g) ground nutmeg
- ¼ teaspoon (0.5 g) ground cloves
- 1 cup (175 g) chocolate chips
Prep Time
15 minutes if you’re focused—20 if you get distracted licking the spoon.
Cook Time, Total Time, Yield
Cook Time: 25 to 30 minutes, until a toothpick comes out mostly clean Total Time: About 45 minutes Yield: 16 bars if you’re nice about cutting, 12 if you’re going for bakery-size chunks Pumpkin Chocolate Chip Bars are the low-effort, high-reward dessert of fall. They’re soft, spiced, loaded with chocolate, and just messy enough to prove they’re homemade. Perfect for sharing—or not sharing at all.
Detailed Directions and Instructions
Preheat and prepare for greatness
Set your oven to 350°F (175°C) and let it heat while you hunt for your 9×13-inch baking pan. Grease it well or line it with parchment paper if you’d like to skip the post-bake chisel session. I once forgot both, and the “bars” turned into… well… pumpkin crumble surprise.
Gather the dry dream team
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, a pinch of ginger, and salt. Make it all cozy and uniform. If some flour dust ends up in the air and you sneeze — congratulations, you’re officially baking.
Whip up the pumpkin magic
In a bigger bowl, mix your pumpkin puree, brown sugar, regular sugar, eggs, melted butter (or oil), and vanilla extract. Stir until it’s smooth and smells like fall has officially RSVP’d to your kitchen.
Marry the wet and dry
Slowly stir the dry ingredients into the wet. Take your time — no one likes aggressive mixing here. You’re aiming for a soft, thick batter that looks like it could double as pumpkin-colored cloud fluff.
Let the chocolate chips crash the party
Fold in those glorious chocolate chips, saving a handful to sprinkle over the top later. I always “accidentally” drop a few straight into my mouth — purely for science.
Spread the love
Pour the batter into your prepared pan and spread it evenly with a spatula. Sprinkle the reserved chocolate chips on top so they melt into little puddles of joy.
Bake and resist temptation
Pop the pan into the oven for about 30–35 minutes, or until a toothpick poked into the center comes out clean (chocolate smears don’t count — that’s just deliciousness). The smell will make you want to cut into it early, but hold strong.
Cool just enough
Let the bars cool in the pan for at least 15–20 minutes before slicing. Or, if patience isn’t your strength, cut a messy square early and accept the gooey chaos. No shame.
Notes
Dairy-free swap
Use coconut oil instead of butter and dairy-free chocolate chips. Still totally decadent.
Make it spicy
Add a dash more cinnamon, nutmeg, or even a pinch of cardamom for a richer fall vibe.
Serving style
These are next-level with a scoop of vanilla ice cream or a dollop of whipped cream. I’ve also been caught eating one straight from the pan.
Storage secret
They stay soft and chewy for days if kept in an airtight container. But honestly, they never last that long here.
Holiday twist
Sprinkle a handful of crushed pecans or a swirl of cream cheese frosting on top before serving to dress them up for a party.
Cook techniques
Drain that pumpkin so your bars don’t sink
Pumpkin’s like that friend who swears they don’t have drama… and then brings all the drama. Too much water in your pumpkin means gummy bars. I scoop mine into a paper towel–lined bowl for 5–10 minutes before mixing. It’s a small step, but it makes a big difference in texture.
Mix the wet and dry separately first
I used to dump everything in one bowl for “efficiency” and ended up with pockets of flour and sad clumps of spice. Now I whisk the flour, baking powder, soda, and spices together first so the flavor gets everywhere. It’s a little extra effort, but your taste buds will thank you.
Don’t overmix once the chocolate’s in
After you fold in those chocolate chips (and yes, you should add more than you think), stop. I mean it. The more you stir, the tougher the bars get. And no one is here for chewy pumpkin bricks.
Line the pan like a pro
I learned this one after chiseling bars out of a glass pan—line with parchment paper so you can lift them right out. It also makes cutting so much easier. Bonus: no pan scrubbing. Win-win.
Let them cool before cutting (I know, it’s torture)
Warm pumpkin bars smell like everything good about fall, but if you slice them too soon, they’ll crumble or stick to your knife. I give them at least 30 minutes. If I’m feeling fancy, I chill them for cleaner cuts. If I’m feeling human, I eat the messy edges straight from the pan.
FAQ
Can I use fresh pumpkin puree?
Yes, but make sure it’s well-drained and not watery. Homemade puree can work beautifully if it’s thick—otherwise, you’ll be adding bake time and hoping for the best.
Do I have to add chocolate chips?
You don’t have to, but I strongly recommend it. If you skip them, try white chocolate chips, nuts, or dried cranberries instead. Just something for a little pop of texture and sweetness.
Can I make them gluten-free?
Totally. A good 1:1 gluten-free flour blend works great here. I’ve made them this way for friends, and no one noticed a thing except that they disappeared fast.
How long do they stay fresh?
In an airtight container, they’ll be good for about 3 days at room temp. After that, I pop them in the fridge—they last up to a week and taste amazing chilled.
Can I freeze them?
Yes! Slice, wrap tightly, and freeze. I love pulling one out for a quick coffee companion. They thaw in about 30 minutes—or 10 if you can’t wait and use the microwave.
Conclusion
These Pumpkin Chocolate Chip Bars were supposed to be a “quick bake for later” thing… but, uh, we ended up eating half the pan while they were still warm. No plates, just forks straight in. They’ve got that soft, almost blondie-like texture with the cozy pumpkin spice flavor and gooey chocolate in every bite. Basically, they’re fall comfort food disguised as a snack. Not gonna lie, my first attempt was slightly chaotic. I dumped in the chocolate chips before the batter cooled and ended up with a little streaking from the melted ones—not that anyone complained. Also, I might have used the wrong size pan, so mine turned out a little thicker than expected. Honestly? Best happy accident ever. More soft, chewy middle to love. These bars are low-effort, big payoff, and perfect for when you don’t have the patience for scooping cookies or waiting for a loaf to bake. They travel well, freeze well… but mostly they disappear fast. If you make them for a gathering, just know you’ll probably be asked for the recipe before you leave.
More recipes suggestions and combination
Pumpkin Chocolate Chip Bars with a Cream Cheese Swirl
Drop dollops of sweetened cream cheese onto the batter, swirl gently with a knife, and bake. Looks fancy, tastes like cheesecake met pumpkin spice heaven.
Pumpkin Chocolate Chip Blondie Bars
Swap a little of the pumpkin for extra brown sugar and butter for a richer, more caramel-y vibe. Soft, chewy, and absolutely decadent.
Pumpkin Chocolate Chip Bars with Nuts
Fold in chopped walnuts or pecans for a little crunch. The nuttiness pairs perfectly with the warm spices and melty chocolate.
Glazed Pumpkin Chocolate Chip Bars
Once cooled, drizzle with a simple glaze made from powdered sugar, milk, and a pinch of cinnamon. Adds a sweet, pretty finish without much effort.
Mini Pumpkin Chocolate Chip Bar Bites
Bake in a mini muffin tin instead of a pan for bite-sized versions. Great for parties, lunchboxes, or “just one more” moments… which will still somehow turn into five.
