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Pumpkin Chocolate Chip Bars

Pumpkin Chocolate Chip Bars

iamwinfred
These Pumpkin Chocolate Chip Bars are the soft, spiced, melty-chocolate treat that tastes like a cross between pumpkin bread and a chocolate chip cookie. They come together in one bowl with a whisk, bake in a single 9x13 pan, and deliver tender, cakey bars with slightly chewy edges and pockets of melted semi-sweet chocolate in every bite.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Dessert, Snack
Cuisine American
Servings 24 bars
Calories 180 kcal

Equipment

  • 9x13 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

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

Instructions
 

  • Place an oven rack in the center position and preheat the oven to 350°F (175°C). Lightly spray a 9x13-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.

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.

Nutrition

Serving: 1BarCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 80mgFiber: 1gSugar: 17g
Keyword easy pumpkin recipe, fall dessert, one bowl baking, pumpkin bars, pumpkin chocolate chip bars
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