If you’re craving something tasty, look no further than these pumpkin chocolate chip bars. They’re wonderfully fudgy and perfect for fall gatherings or even a cozy night at home.
This recipe resolves challenges of soggy texture, uneven baking, bland flavor, and complicated preparation often faced in pumpkin chocolate chip bars.
I’ve had my share of baking fails, like when I made cookies that turned into a flat mess. But with this recipe, I found a way to create bars that are not just easy to whip up but also deliciously satisfying. They beautifully balance the warm notes of pumpkin and spices with rich, melty chocolate.
These bars bake for about 30 minutes, giving you enough time to tidy up or enjoy a cup of tea while waiting. Plus, they’re flexible; add in nuts or swap out chocolate chips for a new twist. If you love baked goods and want another comforting treat, try my Sourdough Banana Muffins.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour in the ingredients.
- The recipe contains egg and chocolate chips, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets because of brown sugar and granulated sugar.
- The recipe is nut-free because none of the ingredients include nuts or nut derivatives.
- The recipe is vegetarian as it contains no meat, seafood, or animal-derived gelatin.
Why You Will Love This Recipe
- Mouthwatering Texture This recipe gives you pumpkin chocolate chip bars with a rich and fudgy consistency that just melts in your mouth. The perfect balance of moisture from the pumpkin and buttery goodness makes each bite truly special.
- Warm Flavor Notes The addition of pumpkin pie spice brings cozy, seasonal flavors that wrap around the sweet notes of chocolate. It’s like a hug in dessert form, making every serving a comforting experience.
- Quick and Easy to Prepare With just a 10-minute prep time, you can whip these bars up in no time. Whether you’re rushing for a gathering or looking for a simple treat at home, these bars fit the bill perfectly.
- Great for Sharing These pumpkin chocolate chip bars are ideal when you need a treat to share. Cut them into generous squares, and they’re ready to impress at potlucks, parties, or even just during a cozy night in.
How to Make Pumpkin Chocolate Chip Bars
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 bars 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
Deliciously fudgy pumpkin chocolate chip bars, perfect for fall. Easy to make with rich flavors and warm spices.
Ingredients
Scale
- 1 cup (227 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed light brown sugar
- 1 (8-oz) cup (227 g) canned 100% pure pumpkin puree
- 2 teaspoons (10 ml) vanilla extract
- 1 large egg, at room temperature
- 2 cups (240 g) all-purpose unbleached flour
- 1 teaspoon (5 g) baking powder
- 1/2 teaspoon (3 g) kosher salt
- 1 tablespoon (8 g) pumpkin pie spice
- 1 cup (170 g) semisweet chocolate chips
- 1 cup (170 g) dark chocolate chips
Instructions
- Step 1: Place 1 cup of unsalted butter in a medium saucepan and melt over medium heat until fully liquefied. This step is essential to creating the fudgy texture of the bars.
- Step 2: Add 1 tablespoon pumpkin pie spice to the melted butter. Allow spices to toast in the pan for about 1 minute, stirring occasionally, until the mixture becomes aromatic.
- Step 3: Stir in 1 cup granulated sugar and 1 cup packed light brown sugar into the butter and spices mixture. Stir until sugars are well incorporated, creating a smooth batter base.
- Step 4: Add 1 (8-oz) cup canned pure pumpkin and 2 teaspoons vanilla extract to the mixture. Stir thoroughly until combined to incorporate moisture and flavor uniformly.
- Step 5: Gently sprinkle 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt over the wet mixture. Do not stir immediately after adding; this technique minimizes overmixing, which can yield tough bars.
- Step 6: Carefully fold in 1 cup semisweet and 1 cup dark chocolate chips using a spatula, preserving chip shape and ensuring even distribution throughout the batter.
- Step 7: Pour batter into a greased baking pan. Bake at 350°F (177°C) for about 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but no wet batter.
Notes
- Store in an airtight container at room temperature for up to 2 days. Keep away from heat and direct sunlight to preserve texture.
- Store in an airtight container in the refrigerator for up to 7 days. Bring bars to room temperature before serving for ideal texture.
- Wrap individual bars tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- If bars seem underbaked at 30 minutes, check again with a toothpick; it should come out with moist crumbs, not wet batter.
- If the batter is too dry, add 1 tablespoon of water and gently mix before baking to maintain a fudgy texture.
- Fold chocolate chips into the batter immediately before pouring to prevent sinking during baking.
- Rotate the pan halfway through baking to ensure even temperature distribution and avoid hotspots.
- If the top appears too dark before the bars are fully baked, tent the pan with foil around 20 minutes in to prevent burning while the center finishes cooking.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with fresh apple slices or a simple fruit salad.
- Use bars to make ice cream sandwiches or crumble over yogurt.
- Add as a topping to baked oatmeal or morning parfaits.
- Drizzle with caramel sauce or sprinkle with chopped nuts for texture variation.
- Consider a dusting of cinnamon or a scoop of pumpkin spice yogurt for extra flavor.
- Add ½ to 1 cup of nuts (such as walnuts or pecans) for additional texture.
- Swap out semisweet chocolate chips for all dark chocolate for a deeper chocolate flavor.
- This recipe is not suitable for gluten-free, vegan, keto, or low-carb diets as written.
- Use 100% pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Light brown sugar is preferred for mild caramel flavor and moisture; dark brown sugar is an option for a richer taste.
- Use high-quality semisweet and dark chocolate chips from trusted brands.
- Use fresh baking powder for a good rise without compromising texture.
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Pumpkin puree: Go for 100% pure pumpkin puree. It’s key for moisture and flavor; avoid pumpkin pie filling, which has added sugars and spices.
- Brown sugar: Use light brown sugar for a hint of caramel flavor and moisture. It helps achieve that chewy texture; dark brown sugar works too if you want a deeper flavor.
- Granulated sugar: It balances the brown sugar’s richness and helps with browning. Stick with regular granulated sugar for sweetening without overpowering the pumpkin.
- Egg: Use one large egg at room temperature. It helps bind the ingredients, adding richness while contributing to the overall texture.
- All-purpose flour: Choose a good quality unbleached all-purpose flour. It gives the bars structure; avoid self-rising flour, which is too fluffy.
- Baking powder: This ingredient is essential for leavening. It helps the bars rise, making them light and cake-like. Make sure it’s fresh for the best results.
- Baking soda: Make sure to use it alongside the baking powder. It enhances browning and balances acidity from the pumpkin, contributing to flavor and texture.
- Ground cinnamon: Use ground cinnamon for a warm, cozy flavor that complements the pumpkin. Freshly ground works even better if you’ve got it!
- Nutmeg: A pinch of nutmeg elevates the spice profile. Freshly grated helps capture aromatic oils; just a little goes a long way.
- Chocolate chips: Opt for semi-sweet chocolate chips for a nice contrast to the sweetness of the bars. Brands like Ghirardelli or Nestlé Toll House are reliable choices.
Recipe Tips
- If the bars look underbaked, check for doneness 30 minutes into baking by inserting a toothpick; it should come out with moist crumbs, not wet batter.
- When the batter seems dry, adjust by adding 1 tablespoon of water; mix gently and check consistency before baking to ensure fudgy texture.
- If your chocolate chips sink, gently fold them into the batter right before pouring, ensuring even distribution throughout the bars before baking.
- For uneven baking, rotate the pan halfway through baking; this helps avoid hotspots in the oven, ensuring an evenly cooked batch of pumpkin chocolate chip bars.
- If the top looks too dark, tent it with foil 20 minutes into baking to prevent burning while the center finishes cooking through.
Serving Suggestions
Serve pumpkin chocolate chip bars with a scoop of vanilla ice cream or a dollop of whipped cream. Pair with fresh apple slices or a simple fruit salad.
Use pumpkin chocolate chip bars to make ice cream sandwiches or crumble over yogurt. Add to a baked oatmeal or a morning parfait.
Top with a drizzle of caramel sauce or sprinkle with chopped nuts for texture. Serve with a dash of cinnamon or a scoop of pumpkin spice yogurt.
Recipe variations
- You can use canned pumpkin or swap it for fresh pumpkin puree to make the bars. Both add moisture, which helps maintain the fudgy texture of pumpkin chocolate chip bars.
- Add 1 tablespoon of pumpkin pie spice or substitute with 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg for a different warm flavor profile in the batter.
- Either semisweet or dark chocolate chips work well for melting and texture. If using frozen chips, let them thaw before folding gently into the batter.
- If making a larger batch, double all ingredients to bake 24 bars. Adjust baking time to about 35-40 minutes, checking for a slightly firm top and moist center. This recipe pairs well with my Strawberry Cobbler Bars.
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How to Store?
To keep your pumpkin chocolate chip bars fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from heat and direct sunlight to maintain texture.
Refrigeration: Place in an airtight container in the refrigerator up to 7 days. Let bars reach room temperature before serving for best texture.
Freezing: Wrap bars tightly in plastic wrap and place in a freezer-safe container or bag. Freeze up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Pumpkin Chocolate Chip Bars or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
