Pumpkin chocolate chip bars are the perfect fall treat! They have pumpkin puree, cozy fall spices, and chocolate in every bite. The bars come together in one bowl and are such an easy bake for fall.
These pumpkin chocolate chip bars are SO good. They are incredibly easy to bake, kids could bake them! Everything gets mixed together in one bowl.
I love that the bars have pockets of chocolate in every bite. They are buttery, chewy, and stay soft for days thanks to the butter and pumpkin puree.
The sweetest fall bake to make whether you have leftover pumpkin puree you have to use, or you're looking for a simple festive recipe!
For more pumpkin recipes, try Fudgy Pumpkin Brownies, Condensed Milk Pumpkin Swirl Brownies, and Chewy Brown Butter Maple Pumpkin Cookies.
Why this recipe works
Chocolate chips - There are pockets of gooey chocolate throughout these bars.
Easy to make - These are so easy to make you don't even need an electric mixer!
Festive - These bars have cozy fall spices and pumpkin in every bite!
Pumpkin - The pumpkin puree keeps these bars soft and full of pumpkin flavour.
Ingredients Notes
Butter – I always use unsalted. This will be melted.
Chocolate – You can use semi-sweet chocolate chips or a chocolate bar. I like using semi-sweet chocolate chips.
Egg yolk - Remove from the fridge one hour before baking.
Fall spices - This recipe uses allspice, cinnamon, and ginger. While these are not necessary, they are recommended as they do provide a decadent fall taste.
Pumpkin puree – Make sure you use pumpkin puree and not pumpkin pie filling.
Sugar - White sugar and dark brown sugar is used in this recipe. You can also use light brown sugar instead of dark brown sugar.
Step by step instructions
Here is how to make and bake these pumpkin chocolate chip bars. You will need an 8×8 square pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.
Step 1 – Prep. Grease the pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
Step 2 - Cream butter and sugars. In a large mixing bowl, cream the butter, white sugar, and dark brown sugar until well combined.
Step 3 - Mix in wet ingredients. Add in the egg yolk, vanilla, and pumpkin puree. Continue mixing for 2 minutes until smooth.
Step 4 - Add in dry ingredients. Toss in flour, baking soda, allspice, ginger, cinnamon, and salt. Using a spatula, fold until no dry streaks appear. Then add in the chocolate chips and mix in.
Step 5 - Transfer and bake. Transfer into the prepared pan and spread out evenly. Add more chocolate chips on top if desired. Bake the bars for 25-30 minutes.
A toothpick inserted should come out with a few moist crumbs on it. If it is wet, it isn't ready yet. Continue to bake at 5 minute intervals until the edges are set.
Expert baking tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale for most accurate measurements. Especially for the dry ingredients!
- Use pumpkin puree, and not pumpkin pie filling.
- Blot the pumpkin dry before adding it into the bowl. Getting rid of the extra liquid will create denser chewier bars, as opposed to fluffy ones.
- Line the bottom and two sides with parchment paper. Grease the other two sides. This will allow for the easiest removal from the pan.
FAQ
Do I have to add the pumpkin puree?
Yes, it is necessary. For a bar recipe without pumpkin, try Cookie Butter Chocolate Chunk Bars, Nutella Crumble Bars, and Cherry Pie Bars.
Do I have to add chocolate chips?
No! You can add nuts, white chocolate chips, or just leave the add-ins out completely.
Storing and Freezing
Store the pumpkin chocolate chip bars on your counter in an airtight container for up to 5 days! They make the best breakfast or dessert treat.
To freeze, allow the bars to cool completely and then slice them. Wrap each bar in plastic wrap. Freeze for up to a month.
When ready to eat, defrost an hour before serving! Enjoy!
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Pumpkin Chocolate Chip Bars
Ingredients
- 1/2 cup butter softened
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 1 egg yolk room temperature
- 1 tbsp vanilla
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsps cinnamon
- 1/4 tsp allspice
- 1/4 tsp ginger
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
Equipment
Instructions
- Preheat the oven to 350℉/180℃. Grease an 8×8 inch square pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set side.
- Before starting, spread the pumpkin puree onto a plate and blot it with paper towel sheets to remove any excess liquid. Do this twice and set aside.1 cup pumpkin puree
- In a large bowl, add butter, dark brown sugar, and white sugar. Cream together for 2-3 minutes or until well combined. I recommend using a handheld electric mixer for this.1/2 cup butter, 1/2 cup dark brown sugar, 1/2 cup white sugar
- Add in egg yolk, vanilla, and blotted pumpkin puree. Continue mixing for another 1-2 minutes until smooth.1 egg yolk, 1 tbsp vanilla
- Add in flour, baking soda, cinnamon, allspice, ginger, and salt. Slowly mix in using a spatula until no flour streaks appear. Do not overmix!2 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsps cinnamon, 1/4 tsp allspice, 1/4 tsp ginger, 1/4 tsp salt
- Toss in the chocolate chips and mix in a few times.1 cup semi-sweet chocolate chips
- Transfer into the prepared pan and spread out evenly. Add more chocolate chips on top if desired. Bake the bars for 25-30 minutes. A toothpick inserted should come out with a few moist crumbs on it. If it is wet, it isn't ready yet. Continue to bake at 5 minute intervals until the edges are set.
- Remove the pan from the oven and cool the bars on a wire rack before cutting into squares.
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