Pumpkin chocolate chip bars are similar to chocolate chip cookies, except you don't need to roll out cookie dough balls. All you need is a baking pan and a cookie sheet! It's made in one bowl and has the texture of a fluffy brownie and the taste of a cookie.
Why You'll Love These Bars
- Don't need to roll individual cookie dough balls. Just place everything in a baking pan
- The best light and airy texture
- Easy to Make: You don’t need to be a pro baker to whip these up. They come together with simple ingredients and minimal fuss.
- Perfect for Fall: Pumpkin season is upon us, and these bars are the perfect way to use up that extra pumpkin puree you’ve got sitting in the fridge.
Pumpkin Chocolate Chip Bars Ingredients
- Unsalted butter: melt your butter. I also love unsalted so I can control the salt content of my recipes.
- Pumpkin puree: I like to use Libby's pumpkin puree
- Egg: this is the main binder that brings everything together and activates baking soda.
- Light brown sugar & granulated sugar: combining the two just gives the best flavor and texture
- Flour: I used all purpose flour to give these pumpkin chocolate chip bars structure
- Pumpkin pie spice: a must for the classic fall flavors
- Vanilla extract: this helps elevate the sweetness
- Baking soda: a leavening agent that helps the cookie bars from getting too dense.
- Salt: just do a pinch. It really helps with the overall flavor of your baked goods
How to Make Fudgy Pumpkin Chocolate Chip Bars
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly grease it. This makes sure you can easily lift out the bars after baking—no sticking here!
2. Mix the Wet Ingredients: In a large mixing bowl, whisk together the melted butter, pumpkin puree, brown sugar, and granulated sugar until smooth. Then, add the egg and vanilla extract, whisking until well incorporated.
3. Whisk the Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking powder, and salt.
4. Combine the Wet & Dry Ingredients: Slowly mix the dry ingredients into the wet ingredients until just combined—don’t overmix! Gently fold in the chocolate chips until they’re evenly spread throughout the batter.
5. Spread & Bake: Pour the batter into your prepared pan, smoothing the top with a spatula. If you’re feeling fancy, sprinkle a few extra chocolate chips on top! Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
6. Cool, Cut, & Enjoy: Let the bars cool completely in the pan before lifting them out with the parchment paper. Once cool, cut into squares and enjoy the fudgy goodness!
Tips
- Pumpkin Purée: Be sure to use pure pumpkin purée (not pumpkin pie filling) to get the best texture and flavor.
- Baking Time: For extra fudgy bars, err on the side of slightly underbaking them. The center will continue to set as they cool.
- Chocolate Chips: Feel free to mix up the chocolate chips with dark chocolate, milk chocolate, or even white chocolate chips for a different twist.
- Add-ins: Try adding in some chopped nuts, like pecans or walnuts, for extra crunch and flavor.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
Nope! You want pure pumpkin puree for this recipe. Pumpkin pie filling has added sugars and spices, which would throw off the flavor and texture of the bars.
Can I make these gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend, and they should turn out just as delicious.
How should I store these bars?
Keep them in an airtight container at room temperature for up to 4 days. If you want to make them last longer, you can freeze them for up to 2 months. Just thaw at room temperature before serving.
Can I use dark chocolate instead of semi-sweet?
Definitely! If you’re a fan of darker chocolate, go ahead and swap in dark chocolate chips for a richer flavor.
If you make these Pumpkin Chocolate Chip Bars, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.
Pumpkin Chocolate Chip Bars
Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup pumpkin puree
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temp
- 1 tsp vanilla extract
- 1 1/4 cups all purpose flour
- 1 tsp ground cinnamon
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup semi sweet chocolate chips
Instructions
- Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment paper.
- In a large mixing bowl, whisk together the melted butter, pumpkin puree, brown sugar, and granulated sugar until smooth and well combined.
- Add the egg and vanilla extract, and whisk until fully incorporated.
- In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix, as this can make the bars tough.
- Gently fold in the chocolate chips, making sure they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. If desired, sprinkle a few extra chocolate chips on top for a decorative touch.
- Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs. The bars should still be slightly fudgy in the center
- Allow the bars to cool completely in the pan on a wire rack. Once cool, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and enjoy!
This was a very lovely and cozy autumn recipe, me and my husband enjoyed this simple and easy to make treat!
I am o glad you enjoyed it!