These Pumpkin Chocolate Chip Bars are the soft, spiced, melty-chocolate treat I bake the moment the air turns crisp and the canned pumpkin comes out of the pantry.
They taste like a cross between pumpkin bread and a chocolate chip cookie, only easier because everything bakes in one pan.
The crumb is tender and cakey with a slightly chewy edge, and every bite has pockets of melted semi-sweet chocolate.
A little cinnamon and pumpkin pie spice keep the flavor cozy without stealing the spotlight from the chocolate.
I make this recipe with pantry staples, one bowl, and a whisk, so there is no mixer to drag out and no dough to chill.
Mix, spread, bake, and you have two dozen bars in under an hour.
If you already love pumpkin and chocolate together, my pumpkin cheesecake brownies are another fall favorite worth adding to your baking list.
This bar is the simpler, everyday cousin, and it disappears just as fast.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 28 minutes |
| Total Time | 43 minutes |
| Servings | 24 bars |
| Difficulty Level | Easy |
Why You’ll Love This Pumpkin Chocolate Chip Bars
These bars hit the sweet spot between cozy and convenient. Here is what makes them a repeat recipe in my kitchen.
- Soft, cakey texture: The crumb is tender and moist thanks to the pumpkin puree, with just enough chew around the edges to keep every piece satisfying.
- One bowl, no mixer: You melt the butter, whisk the wet ingredients, fold in the dry ingredients, and you are done. Cleanup is quick, which matters on a busy weeknight.
- Pantry-friendly ingredients: Flour, sugar, eggs, butter, and a can of pumpkin are the backbone of the recipe. Nothing here requires a special shopping trip.
- Feeds a crowd: One 9×13 pan gives you 24 generous bars, which makes them perfect for potlucks, bake sales, and school events.
- Balanced sweetness: Brown sugar adds a hint of caramel, and semi-sweet chocolate keeps the bars from tasting overly sugary.
- Great make-ahead dessert: The flavor actually deepens after a day, and the bars freeze beautifully for busy weeks.
- Kid-approved and beginner-friendly: The steps are simple, forgiving, and fun for little helpers who love stirring in chocolate chips.
You might also enjoy: Pumpkin White Chocolate Chip Cookies
Ingredients
Everything in this recipe is easy to find, and most of it is probably in your kitchen already.
Be sure to grab plain pumpkin puree instead of pumpkin pie filling, and if you like mixing your own spices, my homemade pumpkin pie spice works perfectly here.
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup (1 stick, 113 g) unsalted butter, melted and cooled slightly
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (245 g) pure pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups (255 g) semi-sweet chocolate chips, divided (1 1/4 cups for the batter, 1/4 cup for the top)
- Flaky sea salt, for sprinkling on top (optional)
- Nonstick cooking spray, for greasing the pan
Kitchen Equipment Needed
You only need a few basic tools to make these bars, and none of them are fancy.
A good metal pan and parchment paper do most of the heavy lifting for even baking and easy removal.
- 9×13-inch metal baking pan
- Parchment paper
- Large mixing bowl and medium mixing bowl
- Whisk
- Silicone spatula
- Measuring cups and measuring spoons
- Wire cooling rack
- Oven thermometer (optional, but helpful for accurate baking)
- Sharp knife and cutting board
Read Also: Chocolate Chip Pumpkin Bread Recipe
Recommended Products for This Recipe
These are my personal recommendations, based on years of baking bars, brownies, and cakes in my own kitchen.
The pan below is the same style I use for my classic blondies, so I can vouch for how evenly it bakes.
1. USA Pan 9×13 Aluminized Steel Cake Pan
I reach for this pan any time I bake bars because it heats evenly and keeps the edges from over-browning before the center is set.
The light metal finish gives you golden bottoms instead of dark, dry ones. It also cleans up easily and lasts for years.
2. Libby’s 100% Pure Pumpkin
Consistency matters in a bar like this, and Libby’s puree has a thick, smooth texture that gives predictable results every time.
It contains only pumpkin, so you control the sugar and spices yourself.
Just be sure to pick the plain can and not the pie filling.
3. Ghirardelli Semi-Sweet Chocolate Chips
Good chocolate makes a noticeable difference in a recipe where it is one of the stars.
These chips are creamy and rich, and they melt into glossy pockets that make each bite feel bakery-quality.
I like how they balance the warm pumpkin spices without turning the bars too sweet.
4. Nielsen-Massey Pure Vanilla Extract
Two teaspoons of vanilla might seem like a small detail, but a quality extract rounds out the pumpkin and brown sugar beautifully.
Nielsen-Massey has a deep, smooth flavor that tastes warmer than most grocery store bottles.
A little goes a long way, so one bottle lasts through plenty of fall baking.
Step-by-Step Instructions: How to Make Pumpkin Chocolate Chip Bars
Follow these steps in order, and you will have soft, perfectly baked bars every time.
I have kept each step detailed so even first-time bakers can feel confident.
1. Preheat the Oven and Prepare the Pan
- Place an oven rack in the center position and preheat the oven to 350°F (175°C).
- Lightly spray a 9×13-inch metal baking pan with nonstick cooking spray.
- Line the pan with a sheet of parchment paper, leaving a 2-inch overhang on the two long sides to act as handles later.
- Spray the parchment lightly as well, which helps the bars release cleanly.
- Set out your ingredients so everything is measured and ready before you start mixing.
- Melt the butter in the microwave in 20-second bursts, or in a small saucepan over low heat, then let it cool for about 5 minutes so it is warm but not hot.
2. Whisk the Dry Ingredients
- Add the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice to a medium bowl.
- Measure the flour by spooning it into your measuring cup and leveling it off with a knife, rather than scooping directly from the bag, which packs in too much flour.
- Whisk for about 30 seconds until the spices are evenly distributed and you see no streaks.
- Set the bowl aside.
3. Combine the Melted Butter and Sugars
- Pour the cooled melted butter into a large mixing bowl.
- Add the granulated sugar and packed brown sugar.
- Whisk vigorously for about 1 minute until the mixture looks glossy and thick, breaking up any lumps of brown sugar with the back of your whisk or spatula.
4. Add the Eggs, Vanilla, and Pumpkin
- Crack the eggs into the butter and sugar mixture, then whisk in the first egg until fully combined.
- Add the second egg and whisk again until the mixture looks smooth and slightly lighter in color.
- Stir in the vanilla extract.
- Add the pumpkin puree and whisk for another 30 to 45 seconds until the wet mixture is uniform, thick, and orange-brown, with no white streaks of pumpkin remaining.
5. Fold in the Dry Ingredients
- Add half of the flour mixture to the wet ingredients.
- Switch to a silicone spatula and fold gently, scraping the bottom and sides of the bowl, until most of the flour disappears.
- Add the remaining flour mixture and fold again until just combined.
- Stop mixing as soon as you no longer see dry flour, because overmixing can make the bars tough and dense.
- The batter will be thick, similar to a soft cookie dough.
6. Stir in the Chocolate Chips
- Measure out 1 1/4 cups of the semi-sweet chocolate chips and pour them into the batter.
- Fold gently 6 to 8 times until the chips are evenly spread throughout.
- Set aside the remaining 1/4 cup of chips for the top of the bars.
7. Spread the Batter and Add the Topping
- Scrape the batter into the prepared pan, using the spatula to get every last bit out of the bowl.
- Spread the batter into an even layer, pushing it all the way into the corners. Dampening the spatula slightly with water keeps the sticky batter from dragging.
- Sprinkle the reserved 1/4 cup of chocolate chips evenly over the top and press them lightly into the surface.
- Add a small pinch of flaky sea salt over the top if you like the sweet and salty contrast.
8. Bake the Bars
- Slide the pan onto the center rack and bake for about 28 minutes.
- Begin checking at 25 minutes. The edges should look set and lightly golden, and the center should spring back gently when touched.
- Insert a toothpick into the center. It should come out clean or with a few moist crumbs, but no wet batter.
- If your oven has hot spots, rotate the pan halfway through baking for even color.
- If the toothpick shows wet batter, bake for 2 to 3 more minutes and test again.
9. Cool the Bars Completely
- Transfer the pan to a wire cooling rack and let the bars cool in the pan for 20 minutes.
- Use the parchment overhang to lift the whole slab out of the pan and set it on the rack.
- Let it cool for another 20 to 30 minutes so the center firms up and the melted chocolate sets slightly.
- Resist the urge to cut into warm bars, since they will crumble and smear.
10. Slice and Serve
- Move the cooled slab to a cutting board.
- Use a sharp knife to cut 4 rows by 6 rows for 24 bars.
- Wipe the knife clean every few cuts to keep the edges neat.
- Serve the bars at room temperature, or warm them for a few seconds if you like the chocolate soft and gooey.
Another favorite: Pumpkin Cheesecake Bars
Tips for The Best Pumpkin Chocolate Chip Bars
A few small habits make the difference between good bars and great ones.
I use the same do-not-overbake approach in my pumpkin brownies, and it works every time.
- Use pumpkin puree, not pie filling: Pie filling is already sweetened and spiced, which will throw off the balance and texture of the bars.
- Measure the flour carefully: Too much flour is the number one cause of dry, cakey bars, so spoon and level it every time.
- Cool the butter slightly: Very hot butter can scramble the eggs and melt the chocolate chips into streaks.
- Use room temperature eggs: They blend into the batter more smoothly. If yours are cold, set them in a bowl of warm water for 5 minutes.
- Do not overmix: Fold the flour in gently and stop as soon as it disappears for a soft, tender crumb.
- Pull them out on time: Bars keep cooking in the hot pan, so a toothpick with a few moist crumbs is the sign to remove them.
- Choose a light metal pan: Glass and dark pans bake faster on the outside, so reduce the oven temperature by 25°F if that is what you have.
- Be patient with cooling: Fully cooled bars slice cleanly and taste better once the spices settle.
- Use up the extra pumpkin: A standard can holds about 1 3/4 cups, so stir the leftover into oatmeal, yogurt, or smoothies.
Serving Suggestions
These bars are wonderful on their own, but a few simple pairings make them feel extra special.
Serve them slightly warm for a dessert plate, or at room temperature for snacking.
- Top a warm bar with a scoop of vanilla ice cream and a drizzle of caramel sauce.
- Dust the cooled bars with powdered sugar for a pretty, bakery-style finish.
- Serve with a hot cup of coffee, chai, or black tea on a chilly afternoon.
- Pack a bar in lunchboxes or tuck one into a treat bag for teachers and neighbors.
- Arrange them on a fall dessert board with apple slices, pecans, and cinnamon sticks.
- Add them to your Thanksgiving dessert table next to pies and cookies.
Sip alongside: Pumpkin Spice Hot Chocolate
Variations of Pumpkin Chocolate Chip Bars
Once you have the classic version down, it is easy to play with the formula.
Browning the butter first adds a toasty, nutty depth, the same trick I use in my brown butter pumpkin bread.
- Cream cheese frosting: Spread a thin layer of cream cheese frosting over the cooled bars for a bakery-style treat.
- Nutty crunch: Fold in 1/2 cup of chopped toasted walnuts or pecans along with the chocolate chips.
- Dark chocolate: Swap the chips for chopped dark chocolate chunks for a deeper, less sweet flavor.
- White chocolate and cranberry: Use white chocolate chips and dried cranberries for a festive twist.
- Butterscotch chips: Replace half of the chocolate chips with butterscotch chips for a caramel-like flavor.
- Espresso boost: Whisk 1 teaspoon of instant espresso powder into the dry ingredients to deepen the chocolate flavor.
- Gluten-free: Use a 1-to-1 gluten-free baking flour blend in place of the all-purpose flour.
Storage and Reheating
These bars keep well, which makes them ideal for baking ahead.
Store them once they have cooled completely so condensation does not make the tops sticky.
- Room temperature: Keep the bars in an airtight container for up to 3 days, with parchment paper between layers.
- Refrigerator: Store them in a sealed container for up to 7 days, since pumpkin keeps them very moist.
- Freezer: Wrap individual bars in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months.
- Thawing: Let frozen bars thaw overnight in the refrigerator or on the counter for about 1 hour.
- Reheating in the microwave: Warm one bar for 10 to 15 seconds for soft, gooey chocolate.
- Reheating in the oven: Heat bars at 300°F for 5 to 8 minutes if you want a slightly crisp edge.
Read Also: Pumpkin Spice Crumble Muffins
Nutritional Facts
The numbers below are an estimate for one bar when the pan is cut into 24 pieces, and they will vary slightly by brand.
If you want a lighter pumpkin fix earlier in the day, my pumpkin pie overnight oats make a nice balance.
- Calories: about 180
- Total fat: 8 g
- Saturated fat: 5 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Sugar: 17 g
- Protein: 2 g
- Sodium: 80 mg
Health Benefits of Key Ingredients
These bars are still a dessert, but a few of the ingredients bring real nutritional value to the pan.
Here is a quick look at what they offer.
- Pumpkin: It is rich in beta-carotene, which the body converts to vitamin A, and it also provides fiber and potassium.
- Cinnamon: This warming spice contains antioxidants and is often studied for its potential role in supporting healthy blood sugar levels.
- Semi-sweet chocolate: Cocoa contains flavanols, a type of antioxidant, along with small amounts of iron and magnesium.
- Eggs: They add protein and choline, a nutrient that supports brain health, and they help the bars hold together.
- Ginger and warm spices: The ginger in pumpkin pie spice has long been used in traditional cooking to help settle the stomach.
For a savory way to enjoy pumpkin, try: Pumpkin Salad with Feta and Walnuts
FAQs About Pumpkin Chocolate Chip Bars
1. Can I use pumpkin pie filling instead of pumpkin puree?
I do not recommend it, because pie filling is sweetened and already spiced.
Using it would make the bars too sweet and change the texture, so stick with plain pure pumpkin puree.
2. Why are my pumpkin chocolate chip bars gummy in the middle?
Gummy bars are usually underbaked or made with too much pumpkin. Measure the puree carefully and bake until a toothpick comes out with only a few moist crumbs.
Let the bars cool fully before slicing, since the center continues to set as it cools.
3. Can I freeze pumpkin chocolate chip bars?
Yes, they freeze very well for up to 3 months. Wrap each bar individually and store them in a freezer-safe bag.
Thaw them overnight in the refrigerator, or for about an hour on the counter.
4. Can I bake these bars in a different pan size?
Yes, but the recipe is written for a 9×13-inch pan.
For a thicker bar, halve every ingredient, including the egg, and bake in a 9×9-inch pan for 25 to 30 minutes.
Start checking early, and use a toothpick to confirm the center is set.
5. How do I know when the bars are done baking?
The edges should be set and lightly golden, and the center should spring back gently when pressed.
A toothpick inserted in the center should come out clean or with a few moist crumbs.
If you see wet batter, bake for 2 to 3 more minutes and check again.
Read Also: Pumpkin Pie Filling Recipe
Pumpkin Chocolate Chip Bars
Ingredients
- 2 cups all-purpose flour 250 g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter 1 stick, 113 g, melted and cooled slightly
- 3/4 cup granulated sugar 150 g
- 1/2 cup packed light brown sugar 100 g
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup pure pumpkin puree 245 g, not pumpkin pie filling
- 1 1/2 cups semi-sweet chocolate chips 255 g, divided (1 1/4 cups for the batter, 1/4 cup for the top)
- flaky sea salt for sprinkling on top (optional)
- nonstick cooking spray for greasing the pan
Equipment
- 9×13 inch metal baking pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Silicone spatula
- Measuring cups
- Measuring spoons
- Wire cooling rack
- Oven thermometer (optional)
- Sharp knife
- Cutting board
Method
- Place an oven rack in the center position and preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch metal baking pan with nonstick cooking spray, line with parchment paper leaving a 2-inch overhang on the long sides, and spray the parchment lightly.
- Add the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice to a medium bowl. Whisk for about 30 seconds until evenly distributed, then set aside.
- Pour the cooled melted butter into a large mixing bowl and add the granulated sugar and packed brown sugar. Whisk vigorously for about 1 minute until glossy and thick, breaking up any lumps.
- Crack the eggs into the butter mixture one at a time, whisking until fully combined and slightly lighter in color. Stir in the vanilla, then add the pumpkin puree and whisk for 30 to 45 seconds until uniform with no white streaks.
- Add half of the flour mixture and fold gently with a silicone spatula until most of the flour disappears. Add the remaining flour mixture and fold until just combined, stopping as soon as no dry flour remains.
- Measure out 1 1/4 cups of the semi-sweet chocolate chips and fold them into the batter 6 to 8 times until evenly spread. Set aside the remaining 1/4 cup of chips for the top.
- Scrape the batter into the prepared pan and spread into an even layer, pushing it into the corners. Sprinkle the reserved 1/4 cup of chocolate chips over the top, press them lightly into the surface, and add a small pinch of flaky sea salt if desired.
- Bake for about 28 minutes, checking at 25 minutes. The edges should be set and lightly golden and the center should spring back gently; a toothpick should come out clean or with a few moist crumbs. Rotate the pan halfway through if your oven has hot spots.
- Transfer the pan to a wire cooling rack and cool for 20 minutes. Use the parchment overhang to lift the slab out of the pan and cool for another 20 to 30 minutes until the center firms up and the chocolate sets slightly.
- Move the cooled slab to a cutting board and cut 4 rows by 6 rows for 24 bars, wiping the knife clean every few cuts. Serve at room temperature, or warm briefly if you like the chocolate soft and gooey.
Nutrition
Notes
- Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced and will throw off the balance and texture.
- Measure the flour by spooning it into the measuring cup and leveling it off; too much flour is the number one cause of dry, cakey bars.
- Cool the melted butter for about 5 minutes before using so it is warm but not hot, otherwise it can scramble the eggs and melt the chocolate into streaks.
- Use room temperature eggs for smoother blending; if yours are cold, set them in a bowl of warm water for 5 minutes.
- Fold the flour in gently and stop as soon as it disappears to keep the crumb soft and tender.
- Bars keep cooking in the hot pan, so remove them when a toothpick comes out with a few moist crumbs; if using glass or dark pans, reduce the oven temperature by 25°F.
- Cool fully before slicing for clean edges and better flavor once the spices settle.
- Store in an airtight container at room temperature for up to 3 days with parchment between layers, refrigerate for up to 7 days, or freeze individually wrapped for up to 3 months.
- A standard can of pumpkin holds about 1 3/4 cups, so stir the leftover into oatmeal, yogurt, or smoothies.
- Variations: spread cream cheese frosting on cooled bars, fold in 1/2 cup toasted walnuts or pecans, swap in dark chocolate chunks, use white chocolate and dried cranberries, replace half the chips with butterscotch chips, add 1 teaspoon instant espresso powder to the dry ingredients, or use a 1-to-1 gluten-free baking flour blend.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These Pumpkin Chocolate Chip Bars are the kind of easy, comforting bake that earns a permanent spot in your fall rotation.
They come together in one bowl, taste even better the next day, and please almost everyone who tries them.
I hope you give this recipe a try soon, and I would love to hear how it turns out for you.
If you enjoyed the bars, leave a comment below or share the recipe with a friend who loves pumpkin season as much as I do.
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- Pumpkin Chai Latte Cupcakes Recipe
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- Pumpkin Crisp Recipe
- Pumpkin Oatmeal Cream Pies
