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
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.
Ingredients Needed for This Recipe
- All-purpose flour
- Pumpkin pie spice
- Baking soda
- Unsalted butter, softened
- Granulated sugar and light brown sugar
- Vanilla extract
- Canned pumpkin
- Mini semi sweet chocolate chips
How to Make Pumpkin Chocolate Chip Bars
- Preheat oven to 350 degrees. Line and butter baking dish.
- In a medium mixing bowl whisk together flour, pumpkin pie spice, baking soda and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and sugar until well combined.
- Mix in egg and vanilla, then blend in pumpkin.
- Add flour mixture and mix just until combined.
- Then fold in all but 3 Tbsp of the chocolate chips.
- Spread batter evenly into prepared pan, sprinkle top evenly with remaining 3 Tbsp chocolate chips.
- 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.
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.
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.
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.
More Pumpkin Recipes You Might Like
- Perfect Pumpkin Pie
- Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Cheesecake with Salted Caramel Sauce
Follow Cooking Classy
- 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
Preheat oven to 350 degrees. Butter and line a 13 by 9-inch baking dish with parchment paper, butter parchment.
In a medium mixing bowl whisk together flour, pumpkin pie spice, baking soda and salt for 20 seconds, set aside.
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.
Mix in egg and vanilla, then blend in pumpkin.
Add flour mixture and mix just until combined then fold in all but 3 Tbsp of the chocolate chips.
Spread batter evenly into prepared pan, sprinkle top evenly with remaining 3 Tbsp chocolate chips.
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.
Store in an airtight container (in refrigerator for longer shelf life, then let come to room temperature).
Recipe source: adapted from Martha Stewart