Pumpkin Chocolate Chip Bars Recipe

If you’re a fan of cozy fall flavors and chocolatey treats, then this Pumpkin Chocolate Chip Bars Recipe is going to become your new favorite. I absolutely love how these bars balance the warm spices of pumpkin with gooey pockets of chocolate—it’s like a hug in dessert form. Trust me, once you try this recipe, you’ll find yourself reaching for it again and again, especially when the weather starts to turn crisp.

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Ingredients You’ll Need

This recipe calls for basic pantry staples blended with pumpkin puree and warming spices to create that classic fall vibe. I always recommend using real pumpkin puree—not the pie filling—for the best texture and taste. Also, don’t skimp on the chocolate chips; they’re what take these bars to the next level!

• Unsalted butter: Make sure it’s at room temperature for easy creaming.
• Dark brown sugar: Adds that deep, molasses flavor making these bars richer.
• Granulated sugar: Balances the brown sugar’s moisture for just the right sweetness.
• Egg yolk: Helps bind everything together and adds richness.
• Vanilla extract: Brings out the flavors, making them pop beautifully.
• Pumpkin puree: Use plain canned pumpkin or homemade puree—just avoid pumpkin pie filling.
• Semi-sweet chocolate chips: Divided use so some melt inside and others top the bars for visual appeal.
• All-purpose flour: Spoon and level for accuracy to keep bars from being too dense.
• Baking soda and baking powder: Leavening agents that keep your bars tender and lift them perfectly.
• Spices (cinnamon, ginger, cloves, allspice, nutmeg): These create that classic pumpkin spice magic.
• Kosher salt: Enhances all the flavors and balances the sweetness beautifully.

Variations

One of the things I love about this Pumpkin Chocolate Chip Bars Recipe is how easy it is to customize. I often tweak the spices or swap in different types of chocolate chips depending on what I have on hand, and you can definitely make this recipe your own.

• Adding nuts: I like to toss in some chopped pecans or walnuts for extra crunch and a nutty dimension.
• White chocolate chips: For a sweeter twist, swap out the semi-sweet chips with white chocolate—you’ll get a lovely contrast with the spices.
• Gluten-free version: Use a 1-to-1 gluten-free flour blend and you’re set. I’ve done this and the texture stays just as tender.
• Spice it up: If you’re feeling adventurous, a pinch of cayenne or chili powder adds an unexpected little kick that I secretly love.

How to Make Pumpkin Chocolate Chip Bars Recipe

Step 1: Prep your pan and pumpkin puree

Start by preheating your oven to 350°F and lining a 9 x 13-inch pan with parchment paper, letting it hang over the edges for easy removal later. Then here’s a neat trick: spread your pumpkin puree on a large plate and cover it with paper towels to soak up extra moisture—this keeps the bars from becoming soggy. I learned this the hard way after a first attempt that was too wet!

Step 2: Cream the butter and sugars

Using a stand mixer fitted with the paddle attachment—or a hand mixer—cream together the softened butter, dark brown sugar, and granulated sugar on medium-high speed until the mixture is light and fluffy, about 2 to 3 minutes. Be sure to scrape down the bowl sides to make sure everything is fully incorporated.

Step 3: Add egg yolk, pumpkin, and vanilla

Next, mix in the egg yolk, the drained pumpkin puree, and vanilla extract. The batter will look thick and creamy at this point, and the pumpkin blends in beautifully, giving it that warm orange hue.

Step 4: Combine dry ingredients and mix gently

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and all those lovely spices—cinnamon, ginger, cloves, allspice, and a pinch of nutmeg. Gradually add the dry mixture into the wet ingredients, mixing on low speed just until you no longer see flour. Remember, don’t overmix here; that’s how you keep your bars tender and soft.

Step 5: Stir in the chocolate chips

Remove the bowl from the mixer and fold in 1 1/2 cups of semi-sweet chocolate chips with a spatula. This ensures you don’t overwork the dough and get tough bars. The remaining chocolate chips go on top before baking for that irresistible chocolate-studded look.

Step 6: Bake and cool

Press the dough evenly into your prepared pan with an offset spatula, sprinkle the last 1/4 cup of chocolate chips on top, and pop it into the oven. Bake for 25 to 30 minutes until the edges are set, the top is golden, and a toothpick comes out mostly clean (a few moist crumbs are perfect). Let the bars cool completely on a wire rack before slicing—this step is key for neat squares and the perfect bar texture.

How to Serve Pumpkin Chocolate Chip Bars Recipe

Garnishes

I usually keep it simple—just a sprinkle of additional mini chocolate chips on top before baking. Sometimes, I add a light dusting of powdered sugar or drizzle with a little melted white chocolate for a festive look. If you want to get fancy, a dollop of whipped cream or a scoop of vanilla ice cream alongside these bars just takes the experience up a notch.

Side Dishes

These bars pair wonderfully with a warm beverage like chai tea, coffee, or a creamy latte. For a brunch or dessert table, I love serving them with fresh fruit or a small bowl of pumpkin seeds for some crunch contrast.

Creative Ways to Present

One fun idea I’ve tried is cutting the bars into mini squares and serving them on a wooden board, garnished with cinnamon sticks and fresh cranberries for a festive fall vibe. They also make amazing gifts when wrapped in parchment paper and tied with twine! It’s a simple, homemade treat anyone would appreciate.

Make Ahead and Storage

Storing Leftovers

I keep leftover bars tightly covered at room temperature in an airtight container, and they stay soft and moist for up to 4 days—though honestly, they rarely last that long in my house! If you notice they dry out a bit, a quick zap in the microwave revives that fresh-baked feel.

Freezing

If you want to bake ahead, these bars freeze beautifully. I slice them into individual squares, wrap each one in plastic wrap, then store them in a freezer-safe bag. When you’re ready to enjoy, just thaw at room temperature or warm slightly in the microwave.

Reheating

To warm up leftover bars, I pop them in the microwave for about 15-20 seconds on a plate. This softens the texture and helps the chocolate get melty again—making it taste like you just baked them!

FAQs

Final Thoughts

I truly enjoy making this Pumpkin Chocolate Chip Bars Recipe whenever I want a little slice of fall comfort, and I promise you’ll love it just as much. It’s easy, failsafe, and packs all those nostalgic pumpkin spice flavors with chocolatey goodness we all crave. So next time you want an impressive but simple dessert, give this recipe a try—you’ll be glad you did!

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