Pumpkin Chocolate Chip Bars

10.22.2018

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.

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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

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Pumpkin Bars with Chocolate Chips

5 from 1 vote
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!
Course: Dessert
Cuisine: American
Keyword: Pumpkin Bars
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 15
Calories: 284 kcal
Author: Jaclyn

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*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 28mg 9%
Sodium 210mg 9%
Potassium 155mg 4%
Total Carbohydrates 40g 13%
Dietary Fiber 2g 8%
Sugars 23g
Protein 3g 6%
Vitamin A 54.5%
Vitamin C 0.9%
Calcium 2.9%
Iron 12.1%
* Percent Daily Values are based on a 2000 calorie diet.

7 comments

  • 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! October 31, 2018 at 6:40am Reply

  • Gracious Store: This is looks delicious October 29, 2018 at 7:51pm Reply

  • Laura | Tutti Dolci: There’s nothing better than pumpkin and chocolate, these bars look perfect! October 26, 2018 at 10:42pm Reply

  • 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?? October 25, 2018 at 9:00pm Reply

    • Jaclyn: 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. October 25, 2018 at 9:57pm Reply

  • 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~ October 23, 2018 at 9:46am Reply

    • Jaclyn: I think half applesauce would work okay here. Hope you enjoy! October 25, 2018 at 2:20pm Reply

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