If you’re looking for a cozy, crowd-pleasing treat that perfectly captures the flavors of fall, these Pumpkin Chocolate Chip Bars are about to become your new favorite baking project. With tender pumpkin puree, a quilt of warm spices, and pools of melty chocolate chips tucked into every bite, these bars strike that irresistible balance between soft and chewy. They’re simple to prepare, but they always deliver big comfort and plenty of compliments—no matter the season.

Pumpkin Chocolate Chip Bars Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Pumpkin Chocolate Chip Bars plays an important role, from building lush, pumpkin-forward flavor to creating their iconic golden hue and plush texture. Gather these kitchen staples and you’ll be halfway to magic.

Unsalted Butter (10 tablespoons, room temperature): Essential for rich flavor and a super-moist, tender crumb.

Dark Brown Sugar (1/2 cup, packed): Adds deep caramel notes and extra chewiness.
Granulated Sugar (3/4 cup): Delivers sweetness and helps the bars rise and set perfectly.

Egg Yolk (1 large): Enhances richness and binds the batter for plush texture.
Vanilla Extract (1 teaspoon): Brings warmth and completes the spice profile.

Pumpkin Puree (1 cup): The hero ingredient—make sure it’s not pumpkin pie filling for the purest flavor.
Semi-Sweet Chocolate Chips (1 3/4 cups, divided): Provide pockets of gooey, sweet contrast in every bite.
All-Purpose Flour (2 cups, spooned and leveled): Creates lift and structure without making the bars dry.

Baking Soda (1 teaspoon): Ensures even rise and that delightful, soft crumb.
Baking Powder (1/4 teaspoon): Adds a little extra lift for a tender bite.
Kosher Salt (3/4 teaspoon): Balances the sweetness and awakens all those spicy flavors.

Ground Cinnamon (1 1/2 teaspoons): The backbone of that classic pumpkin spice aroma.
Ground Ginger (1/2 teaspoon): Lends warmth and a subtle zing.
Ground Cloves (1/2 teaspoon): Packs a punch—just a touch goes a long way for depth.

Ground Allspice (1/4 teaspoon): Adds roundness and complexity.
Nutmeg (pinch): Gives that finishing, fragrant note that makes pumpkin treats sing.

How to Make Pumpkin Chocolate Chip Bars

Step 1: Prep Your Pan

Start by preheating your oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper, letting it extend a couple of inches over the sides—this nifty trick will make it a breeze to lift your Pumpkin Chocolate Chip Bars out once they’re baked and cooled.

Step 2: Remove Pumpkin Moisture

Pumpkin puree can be sneaky with its moisture, and wet batter is the enemy of chewy bars. Spread the pumpkin puree on a big plate and lay a paper towel across the top, pressing gently to blot out excess liquid. You might want to use a second paper towel just to be sure. This small step makes a huge difference in texture!

Step 3: Cream Butter and Sugars

In the bowl of your stand mixer (or using a hand mixer), beat together the butter, dark brown sugar, and granulated sugar on medium-high. Give it 2 to 3 minutes until the mixture looks fluffy and pale. Don’t forget to scrape down the bowl—you want every bit to be creamy and light.

Step 4: Add Egg, Pumpkin, and Vanilla

Next comes the flavor squad: mix in the egg yolk, blot-dried pumpkin, and vanilla until everything is well incorporated. This blend sets the stage for soft, golden bars with just the right hit of fall essence.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, kosher salt, and all those cozy ground spices. This ensures the spices will distribute evenly in the batter—no clumps, just seamless warmth in every bite.

Step 6: Mix Wet and Dry

Add your flour-spice mixture to the pumpkin-butter mixture, mixing on low. Be gentle—overmixing can make the bars tough. Once you see the last streaks of flour disappear, stop mixing.

Step 7: Stir in Chocolate Chips

Using a large spatula, fold in 1 1/2 cups of chocolate chips. Save the remaining 1/4 cup for topping so each bar shows off glistening chocolate right on top. Remember: fold gently for the softest texture.

Step 8: Spread and Top

Scrape the dough into your prepared pan, then use an offset spatula or back of a spoon to smooth it out into an even layer. Scatter the reserved chocolate chips (or a few extras!) over the top for a bakery-worthy look.

Step 9: Bake!

Slide the pan onto the middle oven rack and bake for 25 to 30 minutes. The Pumpkin Chocolate Chip Bars are done when the edges are set, the top is golden, and a toothpick in the center comes out mostly clean—with a few moist crumbs is perfect.

Step 10: Cool and Slice

Let the bars cool in the pan on a wire rack. Once completely cooled, grab those parchment overhangs and lift the bars out in one piece. Slice into tidy squares, and admire your handiwork.

How to Serve Pumpkin Chocolate Chip Bars

Pumpkin Chocolate Chip Bars Garnishes

Elevate each square with a scattering of powdered sugar, a light drizzle of caramel sauce, or even a little sprinkle of flaky sea salt for a beautiful—and flavorful—finishing touch.

Side Dishes

Pair your Pumpkin Chocolate Chip Bars with a mug of chai latte, a hot cup of coffee, or cold milk. They also shine alongside fresh apple slices, a dollop of whipped cream, or a scoop of vanilla ice cream for dessert.

Creative Ways to Present

Go beyond the ordinary: layer the bars in a trifle with whipped cream and extra chocolate chips, wrap individual bars in parchment and twine for edible gifts, or cut them into fun shapes with cookie cutters for parties.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Pumpkin Chocolate Chip Bars in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, keep them in the fridge to maintain their moist, chewy bite.

Freezing

These bars freeze beautifully! Stack them between layers of parchment in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge, and they’ll taste freshly baked.

Reheating

For that just-baked warmth, pop a square in the microwave for about 10–15 seconds or briefly reheat in a low oven. The chocolate melts again, and the bars become extra irresistible.

FAQs

Can I use homemade pumpkin puree?

Yes! Homemade pumpkin puree works wonderfully; just be sure to blot out extra liquid so your Pumpkin Chocolate Chip Bars stay chewy, not cakey.

Can I substitute the chocolate chips?

Absolutely—try white chocolate, dark chocolate, or even butterscotch chips. You can also add nuts for extra crunch if you like.

What’s the best way to cut the bars cleanly?

Make sure the bars are completely cooled, then use a long, sharp knife. Wipe the blade clean between cuts for the neatest results.

Are Pumpkin Chocolate Chip Bars gluten-free?

The original recipe uses regular all-purpose flour, but you can swap in your favorite 1:1 gluten-free baking blend. Check the blend for added leaveners and adjust accordingly if needed.

Can I add mix-ins like nuts or dried fruit?

Definitely! Chopped pecans, walnuts, or dried cranberries are all delicious additions—just fold them in with the chocolate chips.

Final Thoughts

I can’t wait for you to enjoy the comforting, melty, spiced goodness of Pumpkin Chocolate Chip Bars. Whether you bake them for a cozy gathering, a bake sale, or just because you deserve a treat, these bars are sure to earn a place in your fall (and anytime) rotation. Happy baking!