These Pumpkin Chocolate Chip Bars are the perfect fall treat! They are soft and chewy, packed with pumpkin goodness and loaded with sweet chocolate chips that melt in your mouth.
When I make these, my house smells like autumn! They’re great for sharing or just enjoying with a cup of coffee—I may have eaten the whole pan once! 😅
Key Ingredients & Substitutions
Butter: Unsalted butter is what I typically use. If you’re out, you can substitute it with coconut oil or vegetable oil. Just keep in mind that flavors might change slightly!
Pumpkin Puree: Go for canned pumpkin puree. If you have fresh pumpkin, you can use it instead—just cook it down and mash it well. Be cautious not to use pumpkin pie filling, as it’s sweetened and spiced already.
Chocolate Chips: Semi-sweet chocolate chips add the perfect sweetness. You can swap them with dark chocolate if you want something richer, or even white chocolate chips if you prefer a sweeter treat.
Flour: All-purpose flour works best here. If you’re looking for gluten-free options, you can try a gluten-free flour blend, but your bars may slightly differ in texture.
How do I get my pumpkin chocolate chip bars perfectly moist?
The secret here is not to overmix or overbake the batter! When mixing your wet and dry ingredients, stir just until combined. Overmixing can lead to tough bars. Once in the oven, keep an eye on them at the 30-minute mark. Check with a toothpick—you’re aiming for a few moist crumbs, not completely dry.
- Use the toothpick test to check doneness—pull it out before it’s fully clean.
- Let the bars cool in the pan for better texture; this helps them firm up a bit more.
- Store them properly—an airtight container keeps them moist for longer!
How to Make Pumpkin Chocolate Chip Bars
Ingredients You’ll Need:
For the Bars:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 1/2 cups semi-sweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 30 to 35 minutes of baking time. Plus, don’t forget to allow time for cooling before cutting into the bars. Overall, you’ll need about 1 hour including prep, baking, and cooling.
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal later. This way, your bars will be easy to slice and serve!
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until everything is smooth and well combined. This is the base of your bars, so mix well!
3. Add the Pumpkin and Eggs:
Next, add the pumpkin puree, vanilla extract, and eggs to the butter mixture. Whisk everything together until it’s well blended and smooth. The pumpkin adds delicious flavor and moisture to your bars!
4. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This step helps to ensure there are no lumps and that the spices are evenly distributed.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently. Be careful not to overmix; it’s okay if there are a few lumps. This will help keep your bars soft!
6. Fold in the Chocolate Chips:
Now, fold in the semi-sweet chocolate chips until they’re evenly spread throughout the batter. You might want to save a few for sprinkling on top!
7. Spread in the Pan:
Pour the batter into your prepared baking pan and spread it evenly. If you saved some chocolate chips, sprinkle them on top for an extra touch of sweetness!
8. Bake:
Bake your bars in the preheated oven for 30 to 35 minutes. You’ll know they’re done when a toothpick inserted near the center comes out clean or with just a few moist crumbs. Keep an eye on them to avoid overbaking!
9. Cool Down:
Once baked, remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This helps them set up nicely.
10. Slice and Serve!
Cut the bars into squares once they’re completely cool. Enjoy them with a cup of coffee or share them with friends! These delicious goodies keep well in an airtight container at room temperature for several days.
These Pumpkin Chocolate Chip Bars are moist, flavorful, and filled with melty chocolate goodness—perfect for snacking or dessert this fall!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer to use fresh pumpkin, just cook it down until it’s soft, mash it well, and ensure it’s not too watery. Canned pumpkin puree is more convenient, but fresh can add a great homemade touch!
How Should I Store Leftover Pumpkin Chocolate Chip Bars?
Store leftover bars in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them well in plastic wrap or foil before freezing!
Can I Add Nuts or Other Mix-ins?
Definitely! Feel free to add nuts like walnuts or pecans for some crunch. You can also mix in dried cranberries or even other varieties of chocolate, like white chocolate chips, for a fun twist!
What Can I Do If My Bars Come Out Too Dry?
If your bars turned out dry, it might be due to overbaking. Next time, be sure to check for doneness a few minutes earlier. If you have leftover bars, you can also serve them with a scoop of ice cream or whipped cream to add some moisture back into your dessert!
