Pumpkin Chocolate Chip Bars

October 22, 2018

Pumpkin Bars with Chocolate Chips are the perfect autumn treat! These bars are so soft and moist and the little bits of chocolate just make them sing. They have lots of pumpkin flavor and you’ll love all those sweet spices!

Pumpkin Bars with Mini Chocolate Chips

Pumpkin Bars with Mini Chocolate Chips

Every fall season I look forward to all the pumpkin desserts. This time of year you can plan on one pumpkin dessert at my house per week and this time around it’s these decadent Pumpkin Chocolate Chip Bars!

They are a breeze to throw together and you’ll love that buttery, pumpkin, spice, and chocolate chip flavor combination. This is what fall is all about.

Pumpkin Bars with Chocolate Chips in baking dish

Ingredients Needed for This Recipe

  • All-purpose flour
  • Pumpkin pie spice
  • Baking soda
  • Salt
  • Unsalted butter, softened
  • Granulated sugar and light brown sugar
  • Egg
  • Vanilla extract
  • Canned pumpkin
  • Mini semi sweet chocolate chips

Pumpkin Chocolate Chip Bars ingredients shown here on a marble surface

How to Make Pumpkin Chocolate Chip Bars

  • Preheat oven to 350 degrees. Line and butter baking dish.

Pumpkin Chocolate Chip Bars

  • In a medium mixing bowl whisk together flour, pumpkin pie spice, baking soda and salt, set aside.

Pumpkin Chocolate Chip Bars

  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and sugar until well combined.

Pumpkin Chocolate Chip Bars

  • Mix in egg and vanilla, then blend in pumpkin.

Pumpkin Chocolate Chip Bars

  • Add flour mixture and mix just until combined.

Pumpkin Chocolate Chip Bars

  • Then fold in all but 3 Tbsp of the chocolate chips.

Pumpkin Chocolate Chip Bars

  • Spread batter evenly into prepared pan, sprinkle top evenly with remaining 3 Tbsp chocolate chips.

Pumpkin Chocolate Chip Bars

  • Bake in preheated oven until bars are set (a toothpick should come out clean or with a moist crumb), about 30 – 35 minutes.
  • Cool completely then lift bars from pan using parchment, cut into squares.

Pumpkin Chocolate Chip Bars

Can I Use My Own Pumpkin Pie Spice Blend?

I used pumpkin pie spice for simplicity but a homemade blend would work just as well. Use 1 3/4 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger and 1/4 tsp cloves.

Can I Use Regular Size Chocolate Chips?

If you don’t have mini chocolate chips on hand regular size chocolate chips will work here too. I think even white chocolate chips would be delicious if that’s what you’ve got.

Pumpkin Chocolate Chip Bars

Can I Use Fresh Pumpkin?

For consistent results I like to use canned pumpkin when baking. If you have fresh on hand you need to use up it should work but if it’s seems really wet I’d transfer to several layers of paper towels and wrap remove some of the excess moisture.

Can I Freeze These Bars?

These bars will freeze well. Just use parchment paper between bars so they don’t stick.

Pumpkin Chocolate Chip Bars

Can I Use Only Granulated Sugar?

We’ve all had those moments where we go to the pantry to reach for the brown sugar only to find it’s gone. Nooooo. But don’t worry just use another 1/2 cup granulated sugar here and it will be fine.

Do I Have to Line the Baking Dish with Parchment?

I like to line the baking dish to remove lift and bars easily but if you don’t have any on hand simply spray the baking dish with non-stick cooking spray.

Pumpkin Chocolate Chip Bars

More Pumpkin Recipes You Might Like

Pumpkin Bars with Chocolate Chips

5 from 2 votes
These bars are so soft and moist and the little bits of chocolate just make them sing. They have lots of pumpkin flavor and you'll love all those sweet spices!
Servings: 15
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2 cups (258g) all-purpose flour (spooned and leveled)
  • 3 tsp (6g) pumpkin pie spice
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 cup (242g) canned pumpkin
  • 1 1/2 cups (232g) mini semi sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Butter and line a 13 by 9-inch baking dish with parchment paper, butter parchment.

  2. In a medium mixing bowl whisk together flour, pumpkin pie spice, baking soda and salt for 20 seconds, set aside.

  3. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and granulated sugar and brown sugar until well combined.

  4. Mix in egg and vanilla, then blend in pumpkin.

  5. Add flour mixture and mix just until combined then fold in all but 3 Tbsp of the chocolate chips.

  6. Spread batter evenly into prepared pan, sprinkle top evenly with remaining 3 Tbsp chocolate chips.

  7. Bake in preheated oven until bars are set (a toothpick should come out clean or with a moist crumb), about 30 - 35 minutes.

  8. Cool completely then lift bars from pan using parchment, cut into squares.

  9. Store in an airtight container (in refrigerator for longer shelf life, then let come to room temperature).

  10. Recipe source: adapted from Martha Stewart

Nutrition Facts
Pumpkin Bars with Chocolate Chips
Amount Per Serving
Calories 284 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 28mg9%
Sodium 210mg9%
Potassium 155mg4%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 23g26%
Protein 3g6%
Vitamin A 2725IU55%
Vitamin C 0.7mg1%
Calcium 29mg3%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Pumpkin Bars
Author: Jaclyn

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

10 Comments

  • Vicki Peterson

    I used the Splenda/Sugar Blend for both granulated and brown sugar and sugar-free chocolate chips. These bars are delicious. Thanks!

  • Leticia

    Hello!! i’ve been already one year trying almost all your recipies so i wanted to tell you thank you for spending your time, explaining every step and taking pictures.
    I’m from Barcelona and this flavours are new for us and very refreshing.
    My question is how can i make this recipe since the pumpkin pie spice doesn’t exist here. Is there a more traditional way, maybe?

    Thank you very much

    • Jaclyn

      Jaclyn Bell

      I’m so happy to hear you’ve been enjoying my recipes, thanks for letting me know! For pumpkin pie spice you can easily make your own blend I’d use 1 3/4 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg and 1/4 tsp cloves.

  • Donna Primozich

    I have been growing the BEST pie pumpkins!🎃Winter Luxury Pie Pumpkins
    After I bake them, I purée and then put the purée in a fine sieve and let them drain for an hour or so. Lots of water drains and then I freeze for future use. Great to eat like squash or make desserts or soup etc.
    Thank you for all your great recipes especially the pumpkin pancakes! Could eat them all day!

  • Laura | Tutti Dolci

    There’s nothing better than pumpkin and chocolate, these bars look perfect!

  • Michele

    I would like to adapt this for a plant based diet. I can substitute the egg with no problem but am having a problem substituting the butter and sugar. What can I use instead to have it still come out very close if not identical??

    • Jaclyn

      Jaclyn Bell

      Without testing I can’t say for sure. I’d try coconut oil for butter but can’t say for sure what would be a good option to sugar, maybe coconut sugar.

  • Dee

    I would like to decrease the butter to 1 stick (1/2 cup). What would you recommend? ie apple sauce or additional egg?
    Thanks~