The decadent marriage of pumpkin pie, dense cake, and chocolate chips just can't be beaten - pumpkin chocolate chip bars are the ultimate fall dessert.
Think fall brownies loaded with warm spices and chock full of chocolate chips. These Chocolate Chip Pumpkin Bars are great for an after-school snack, dessert, or any time your sweet tooth gets a craving.
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Fall Pumpkin Desserts
Pumpkins will forever rule as the favorite fall dessert. These chocolate chip pumpkin bars are the epitome of fall comfort foods. Serve yourself some hot pumpkin bars with a steaming cup of coffee or tea while you are wrapped in your favorite flannel blanket, and feel yourself relax.
A pumpkin chocolate chip recipe is one of my favorite ways to bake with pumpkin puree. I also really love making Pumpkin Cheesecake Brownies and Pumpkin Spice Cookies. And I've whipped up a little something on the healthier side too, a Protein Pumpkin Smoothie.
Not to be outdone, I just had to make these super delicious and easy pumpkin bars. The chocolate chips are totally optional but who doesn't want to add chocolate to anything and everything? Just look at how easy this recipe is.
Why This is the Best Pumpkin Chocolate Chips Bars Recipe
Homemade pumpkin bar dessert is the best because everything is made from scratch - even the homemade pumpkin spice blend. This gives you more culinary control over the flavors in the bars.
These easy pumpkin chocolate chip bars are like blondie brownies but have pumpkin and chocolate chips. They are chewy, moist, and have all the cinnamon and nutmeg flavors that you adore in a pumpkin bar dessert.
If you are thinking about pumpkin spice brownies, make these soft cookie bars with pumpkin and chocolate chips instead. They truly are the best ever pumpkin bars!
Ingredients
- All-purpose flour
- Warm spices for fall - ground cinnamon, ginger, nutmeg & allspice
- Baking soda
- Salt
- Butter
- Sugar
- Egg
- Vanilla extract
- Canned pumpkin puree - make sure it is pumpkin puree and not pumpkin pie filling
- Dark chocolate chips - any type chocolate chip can be substituted
How to Make Pumpkin Bars with Chocolate Chips
- Place flour, cinnamon, ginger, nutmeg, allspice, baking soda, and salt in a large bowl.
- Mix well and set aside.
- In a large mixing bowl, combine butter and sugar.
- Cream on high speed of electric mixer until smooth.
- While beating add eggs, vanilla extract and pumpkin puree.
- Beat well.
- Add dry ingredients to wet ingredients.
- Lower the mixer speed and beat together until just combined.
- Add chocolate chips.
- Stir to combine.
- Spread in an 8x11-inch baking dish that has been sprayed with nonstick spray.
- Bake for 30-35 minutes at 350 degrees.
Doesn't your house smell incredibly delicious? These chocolate chip pumpkin bars will definitely have you drooling way before they come out of the oven!
These pumpkin bars are perfect for an after-school snack, a dessert with a little ice cream on top (just sayin'), or that morning coffee break with friends. Whatever way you have them, you'll want to put these Pumpkin Cookie Bars on your list to make every fall. Enjoy!
Recipe Tips
- Have all ingredients at room temperature before making the bars.
- Line the pan with parchment paper for easy removal of the bars from the pan.
- Change up the chocolate and use semi-sweet, milk chocolate, or white chocolate chips instead of dark chocolate chips.
- Make gluten free pumpkin bars by substituting the all-purpose flour with 1:1 gluten-free baking flour.
How to Store and Freeze
To Store: Place the bars in an airtight container with wax or parchment paper between the layers. Store on the counter or in the refrigerator. They will last up to 5 days.
To Freeze: Place the bars in a freezer-safe airtight container with wax or parchment paper between the layers. Alternatively, wrap each bar with plastic wrap and place the wrapped bars in a plastic zip-top freezer bag. They will last up to 3 months in the freezer. Thaw the bars on the counter or in the refrigerator.
Frequently Asked Questions
Absolutely! If you enjoy the flavor of a homemade pumpkin spice blend then use 1 ¾ teaspoons of it when making pumpkin bars instead of the spices in the recipe.
No, the pumpkin will need to be cooked first and then pureed. Once pureed, it may need draining if it has too much moisture. It is best to use canned pumpkin puree.
Bar Cookies for a Delicious Fall
- Caramel Apple Magic Bars with cinnamon and butterscotch chips are perfect for the fall season.
- Mint Cookie Bars loaded with chocolate chips are a decadent and tasty treat.
- S'mores Cookie Bars from Serena Bakes
- Easy Caramel Apple Bars with cookie crust and crumble topping for extra deliciousness.
Find more easy cookie bars recipes here on 2CM!
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Pumpkin Chocolate Chip Bars
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ⅜ teaspoon nutmeg
- ⅛ teaspoon allspice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter softened
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup canned pumpkin puree
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F. Spray an 8×11-inch baking dish with nonstick spray.
- Mix together flour, spices, baking soda and salt and set aside.
- In a large bowl, using an electric mixer, cream butter and sugar on high until smooth.
- Continue beating while adding egg, vanilla extract and pumpkin puree.
- Lower mixer speed and beat in flour-spice mixture until just combined. Stir in chocolate chips.
- Spread into prepared pan and bake for 30-35 minutes or until toothpick in center comes out clean.
- Cool bars in pan on wire rack. When cool, turn out of pan and cut into squares.
Notes
- Have all ingredients at room temperature before making the bars.
- Line the pan with parchment paper for easy removal of the bars from the pan.
- Change up the chocolate and use semi-sweet, milk chocolate, or white chocolate chips instead of dark chocolate chips.
- Make gluten free pumpkin bars by substituting the all-purpose flour with 1:1 gluten-free baking flour.
Nutrition
This post has been updated with new photos, more helpful information, and step-by-step directions. It was first published on November 24, 2013.
