There’s just something magical about the combination of pumpkin, warm spices, and melty chocolate chips that screams fall comfort food. These Pumpkin Chocolate Chip Bars are soft, chewy, and packed with all the cozy flavors of the season. Whether you’re baking for a fall gathering, prepping for Thanksgiving, or just craving a sweet treat on a crisp autumn afternoon, this easy recipe is sure to be a hit.
Let’s dive into the details of this decadent dessert and learn how to make these delicious bars step by step!
WHY YOU’LL LOVE THESE PUMPKIN CHOCOLATE CHIP BARS
- Perfect Texture – Soft, chewy, and moist with the perfect amount of richness.
- Easy to Make – No complicated steps, just mix, bake, and enjoy!
- Loaded with Chocolate Chips – Because everything is better with chocolate!
- Warm and Spiced – The pumpkin pie spice brings out the best fall flavors.
- Great for Any Occasion – Whether it’s for a potluck, snack, or dessert, these bars never disappoint.
INGREDIENTS YOU’LL NEED
These bars come together with simple pantry ingredients, making them easy to whip up anytime.
Dry Ingredients
- 2 cups all-purpose flour – Gives structure to the bars.
- 1 tablespoon pumpkin pie spice – A blend of cinnamon, nutmeg, ginger, and cloves for that classic fall flavor.
- 1 teaspoon baking soda – Helps the bars rise and stay soft.
- 1/2 teaspoon salt – Enhances all the flavors.
Wet Ingredients
- 1 cup butter, softened – Adds richness and moisture.
- 1 cup sugar – Sweetens the bars perfectly.
- 1 egg – Binds everything together.
- 2 teaspoons vanilla extract – Enhances the flavor.
- 1 cup canned pumpkin purée – Provides moisture and a delicious pumpkin taste.
Mix-ins
- 1 1/2 cups chocolate chips – Because chocolate and pumpkin are a match made in heaven.
HOW TO MAKE PUMPKIN CHOCOLATE CHIP BARS
Now that we have all the ingredients ready, let’s start baking!
STEP 1: PREHEAT YOUR OVEN
Before you begin mixing, set your oven to 325°F (165°C). This ensures that it’s at the perfect temperature by the time your batter is ready. Also, grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
STEP 2: MIX THE DRY INGREDIENTS
In a medium-sized bowl, whisk together:
- Flour
- Pumpkin pie spice
- Baking soda
- Salt
Mixing these ingredients separately first ensures that the flavors and leavening agents distribute evenly.
STEP 3: CREAM BUTTER & SUGAR
In a large mixing bowl, beat the butter and sugar together until the mixture becomes light and fluffy. This step is important because it creates air pockets that make the bars soft and tender.
STEP 4: ADD THE WET INGREDIENTS
Next, mix in the egg and vanilla extract until well combined. Then, beat in the pumpkin purée until the mixture is smooth. The batter might look slightly curdled at this stage, but don’t worry—it’ll come together once you add the dry ingredients.
BAKING TIPS FOR PERFECT PUMPKIN BARS
- Use room temperature ingredients. This helps everything blend more smoothly.
- Measure the flour correctly. Too much flour can make the bars dense, so use the spoon-and-level method.
- Don’t overmix the batter. Stir just until everything is combined to keep the bars tender.
STEP 5: COMBINE THE DRY AND WET INGREDIENTS
Slowly add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Be careful not to overmix—just blend until the flour is incorporated. Overmixing can lead to dense, tough bars, and we want them soft and chewy.
At this stage, the batter should be thick and smooth, with a slightly golden hue from the pumpkin and spices.
STEP 6: FOLD IN THE CHOCOLATE CHIPS
Once the batter is fully mixed, it’s time to add the best part—the chocolate chips. Gently fold them in so they are evenly distributed throughout the batter. You can reserve a handful of chocolate chips to sprinkle on top before baking for a visually appealing touch.
Optional Mix-Ins:
If you want to add some extra texture and flavor, consider stirring in:
- Chopped pecans or walnuts for a nutty crunch
- White chocolate chips for a contrast in sweetness
- Dried cranberries for a tart twist
STEP 7: SPREAD THE BATTER INTO THE PAN
Transfer the batter into the prepared 9×13-inch baking pan, spreading it evenly with a spatula. Make sure the batter reaches all the edges so the bars bake uniformly.
If you reserved any chocolate chips, now is the time to sprinkle them on top.
STEP 8: BAKE TO PERFECTION
Place the pan into the preheated 325°F (165°C) oven and bake for about 30 minutes. You’ll know the bars are done when:
- The edges pull away slightly from the pan.
- The top looks set and golden brown.
- A toothpick inserted in the center comes out clean or with just a few moist crumbs (not wet batter).
Baking Tip:
Oven temperatures can vary, so start checking around 25 minutes. If the bars need more time, bake in 2-3 minute increments until done.
STEP 9: COOL COMPLETELY BEFORE CUTTING
This might be the hardest step, but it’s crucial! Let the bars cool completely in the pan before cutting them into squares. If you cut them while they’re still warm, they may crumble.
To speed up the cooling process, you can place the pan on a wire rack or even in the refrigerator for 15-20 minutes.
TIPS FOR THE BEST PUMPKIN CHOCOLATE CHIP BARS
- Use quality chocolate chips. Dark chocolate chips balance the sweetness of the bars, but semi-sweet or milk chocolate work great too.
- For extra spice, add cinnamon. If you love warm spices, a pinch of extra cinnamon or nutmeg enhances the pumpkin flavor.
- Make them gluten-free. Use a 1:1 gluten-free flour blend for an easy substitution.
- Want them thicker? Bake in an 8×8-inch pan instead, increasing the baking time by about 10 minutes.
FREQUENTLY ASKED QUESTIONS ABOUT PUMPKIN CHOCOLATE CHIP BARS
To help you perfect these pumpkin chocolate chip bars, here are some common questions that might come up while making them.
HOW DO I STORE PUMPKIN CHOCOLATE CHIP BARS?
Once the bars have completely cooled, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week. They can also be frozen for up to 3 months—just wrap them individually in plastic wrap and place them in a freezer-safe bag.
CAN I USE FRESH PUMPKIN INSTEAD OF CANNED PUMPKIN PURÉE?
Yes! However, fresh pumpkin purée tends to have more moisture, so be sure to drain excess liquid before using it. You can do this by blotting the purée with paper towels or letting it sit in a fine-mesh strainer for 15 minutes.
CAN I MAKE THESE BARS DAIRY-FREE?
Absolutely! Just swap out the butter for a dairy-free alternative, such as coconut oil or a plant-based butter substitute. Also, be sure to use dairy-free chocolate chips to keep them completely dairy-free.
WHAT CAN I USE IF I DON’T HAVE PUMPKIN PIE SPICE?
If you don’t have pumpkin pie spice, you can make your own by mixing:
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
This homemade blend works just as well and gives the bars the same warm, cozy flavor.
WHY DID MY BARS TURN OUT TOO DENSE OR GUMMY?
This can happen if the batter is overmixed or if there’s too much moisture. Here’s how to fix it:
- Use the correct amount of flour. Too little flour can make the bars gummy, so be sure to measure accurately.
- Don’t overmix the batter. Stir just until the dry ingredients are incorporated to keep the bars soft.
- Check the baking time. If the bars are underbaked, they might be too dense. Be sure to bake until a toothpick comes out clean.
CAN I ADD OTHER MIX-INS BESIDES CHOCOLATE CHIPS?
Of course! These bars are super versatile. Try adding:
- Chopped nuts (pecans, walnuts, or almonds) for a crunchy texture.
- Dried cranberries or raisins for a tart contrast.
- White chocolate chips for a sweeter variation.
FINAL THOUGHTS: WHY YOU NEED TO MAKE THESE PUMPKIN CHOCOLATE CHIP BARS
These pumpkin chocolate chip bars are the ultimate fall dessert—soft, chewy, packed with warm spices, and bursting with gooey chocolate. They’re easy to make, perfect for sharing, and guaranteed to be a crowd-pleaser.
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Delicious Pumpkin Chocolate Chip Bars
- Total Time: 40 minutes
Description
These Pumpkin Chocolate Chip Bars are soft, chewy, and bursting with warm fall flavors! The combination of pumpkin, cozy spices, and gooey chocolate chips makes these bars an irresistible treat. Perfect for autumn gatherings, holiday desserts, or just because!
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin purée
Mix-ins
- 1 1/2 cups chocolate chips
Instructions
1️⃣ Preheat oven: Set your oven to 325°F (165°C). Generously grease a 9×13-inch baking pan or line it with parchment paper.
2️⃣ Mix dry ingredients: In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
3️⃣ Cream butter & sugar: In a separate large bowl, use a mixer to beat the butter and sugar together until light and fluffy.
4️⃣ Add wet ingredients: Mix in the egg and vanilla extract, then beat in the pumpkin purée until fully combined.
5️⃣ Combine dry & wet: Gradually add the dry ingredients into the wet mixture, stirring until just combined.
6️⃣ Fold in chocolate chips: Gently stir in the chocolate chips, ensuring they are evenly distributed throughout the batter.
7️⃣ Bake: Spread the batter evenly into the prepared pan and bake for 30 minutes, or until the edges start to pull away from the pan and a toothpick inserted in the center comes out clean.
8️⃣ Cool & serve: Let the bars cool completely before cutting into squares. Enjoy!
Notes
✔️ Make it extra festive by adding white chocolate chips or chopped pecans!
✔️ For a cakier texture, use an extra egg.
✔️ Storage: Keep bars in an airtight container at room temperature for up to 3 days, or refrigerate for a longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 12-16 bars
