Delicious Pumpkin Chocolate Chip Bars

Last weekend, I decided to bake pumpkin chocolate chip bars because of the chilly weather and my oldest one called for something sweet (he loves something sweet). Honestly, during my first attempt, I almost burned the edges while scrolling on TikTok. However, the bars still tasted amazing and everyone in the house liked them. What I love about this recipe is that even if you are full from a meal, you will still want to take one because of the delicious smell.

As the bars cooled on the counter, my kids were eating and making a little chaos. It reminded me of the day I baked my Brown Butter Pumpkin Snickerdoodle Cookies. I want to bring them to my picnic, but the dough nearly stuck to everything in the kitchen but at the end all my friends ask me for the recipe even before they complete the dish.

I adore that Pumpkin Chocolate Chip Bars are forgiving since you may change the chocolate or pumpkin and it still works, which is helpful when you’re pressed for time or simply want a stress-free treat.

After pouring some hot cider with some apple pieces into each cup (additional tip), we sat around the table to taste the bars. The flavor was so rich that I couldn’t help but think about how baking simple treats like this and pairing them with Brown Butter Pumpkin Snickerdoodle Cookies makes the afternoon feel special, while the kids compared which they liked better.

I secretly hoped there’d be leftovers because I knew this recipe would become a new favorite, and honestly, if you’ve never tried Pumpkin Chocolate Chip Bars, you’re in the right place because it’s easy, forgiving, and the perfect way to bring a little fall magic to your family’s table.

Ingredients

• 1 cup canned pumpkin puree (not pumpkin pie mix)
• 1 cup brown sugar
• ½ cup white sugar
• ½ cup butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 ¾ cups all-purpose flour
• 1 cup chocolate chips

How to make Pumpkin Chocolate Chip Bars

Step 1:

Mix the wet ingredients. In a big bowl, stir together the pumpkin puree, brown sugar, white sugar, melted butter, eggs, and vanilla. Stir slowly until everything looks smooth and creamy.

Step 2:

Add the dry ingredients. In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Mix with a spoon or whisk so the spices spread evenly.

Step 3:

Combine wet and dry. Pour the dry mix into the wet bowl. Stir slowly until you no longer see streaks of flour. Don’t mix too much or the bars may turn heavy.

Step 4:

Add chocolate chips. Gently fold the chocolate chips into the batter so they spread throughout. Save a few to sprinkle on top.

Step 5:

Prepare the baking pan. Grease a 9×13-inch pan or line it with parchment paper so the bars don’t stick.

Step 6:

Bake the bars. Spread the batter evenly in the pan. Bake in a preheated oven at 350°F (175°C) for 28–32 minutes. The bars are done when a toothpick poked in the middle comes out clean (a little melted chocolate is okay).

Step 7:

Cool before cutting. Let the bars cool in the pan for at least 20 minutes before slicing into squares or rectangles.

Kitchen Equipment Needed

• Mixing bowls (one large, one medium)
• Measuring cups and spoons
• Wooden spoon or spatula
• Whisk
• 9×13-inch baking pan
• Parchment paper (optional)
• Oven
• Cooling rack
• Knife for cutting

What to Eat with These Pumpkin Chocolate Chip Bars

When I baked the Pumpkin Chocolate Chip Bars, you know kids love sweet snacks, in fact, that is why I always have brownies and bars in my freezer just in case. My husband thinks that these bars are from the coffee shop, without a doubt, he didn’t know he had a great chef in the house.

The bars came out soft and moist, just the kind of treat that feels special but comes together with ease, making it perfect for busy moms and you can gift it to your coworkers. They reminded me of the time I first tried my pumpkin chocolate chip cookies; I was speechless and they work great as an after-school snack option with a tall cup of milk, of course.

To bring fall to my table, I’d serve them alongside a mug of homemade chai latte with the help of my sister and a side of maple-roasted pecans, and to finish, a slice of cream cheese pumpkin roll cake because my husband is a big fan of pumpkin. These recipes were a hit, turning a simple fall dinner into a good family time.

FAQ

What are Pumpkin Chocolate Chip Bars made of?

They are made of pumpkin puree, flour, sugar, butter, eggs, spices, and chocolate chips baked into soft, sweet bars.

What do Pumpkin Chocolate Chip Bars taste like?

They taste sweet and a little spicy from cinnamon and nutmeg, with melted chocolate in every bite.

Can I use fresh pumpkin instead of canned?

Yes, just cook and mash the pumpkin until smooth, then measure the same amount.

How do I make the bars more chewy?

Use brown sugar for extra softness, and don’t overbake them.

Can I make these gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend.

Can I add nuts to this recipe?

Yes, chopped pecans or walnuts work great for crunch.

Do I need to refrigerate the bars?

No, they can stay at room temperature in a sealed container for 3–4 days.

Can I double my Pumpkin Chocolate Chip Bars?

Yes, just bake in two pans or one larger pan if you have it.

What can I use instead of butter?

You can use coconut oil or vegetable oil.

Can I make these Pumpkin Chocolate Chip Bars into muffins?

Yes, just pour the batter into muffin cups and bake for about 20–22 minutes.