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