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Pumpkin Chocolate Chip Bars
September 20, 2022
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These Pumpkin Chocolate Chip Bars are the perfect Fall treat and usually one of the first pumpkin desserts I make each year. These are soft, chocolate-y, pumpkin bars that are quick and easy to make. With simple ingredients, you’ll likely have all these ingredients on hand and NOTHING beats pumpkin and chocolate. Well, these Ooey Gooey Caramel Pumpkin Blondies might beat just plain ol’ pumpkin and chocolate. But that’s because that recipe is more or less this recipe, but next level.
Baking Season is Here
Baking is what Fall is all about! I love being able to bake and create such a delicious smell throughout my home. It feels so cozy and inviting. These Pumpkin Chocolate Chip Bars fit right in there with my other Fall baking favorites. Sweet, buttery, pumpkiny and chocolatey goodness mixed with warm spices…it’s the best Fall treat.
Pumpkin Chocolate Chip Bars Variations
I love recipes that are adaptable and can be made slightly different each time. This recipe is one of them.
Can I Add Nuts or Different Flavored Chips?
If you are a nut lover, feel free to add in nuts or different kinds of chips to change these up. Even adding frosting would make these even better! Or chocolate ganache! Mmmm…..
Can I Use Fresh Pumpkin Instead of Canned?
You can. I prefer to use canned when baking. Fresh pumpkin puree tends to have more moisture in it, but you can always soak up some of the liquid with paper towels before adding to the batter mixture.
Can I Double This Recipe? What Size Pan Would I Use?
You absolutely can double this recipe! Simply use a 9×13 glass baking sheet and bake until a toothpick comes out clean.
How to Make Pumpkin Chocolate Chip Bars
For full recipe details including ingredient measurements, see the recipe card down below. Here is what you can expect when making these.
Preheat Oven + Prep Pan
Preheat oven. Spray 8×8 square dish with nonstick cooking spray and set aside.
Make Batter
In a large bowl, cream butter and sugar together. Stir in egg, vanilla and pumpkin. Pour in all dry ingredients and stir until JUST combined. Don’t over mix. Stir in chocolate chips.
Spread into Pan + Bake
Spread this out into a square dish and bake (about 15 minutes) until toothpick comes out clean after being inserted. {My oven is hotter than the sun, so mine was done at 15 minutes. Keep an eye on yours!}
Cool, Cut into Bars + Serve
Remove from oven, cool 5-10 minutes, cut into bars and serve warm.
Storing Pumpkin Chocolate Chip Bars
Store cooled bars in an airtight container at room temperature. These will stay fresh for 5-6 days…if they aren’t gone by then!
To Freeze– Good news! These freeze really well if you want make them ahead or save some for later. Be sure to place parchment paper in between layers. Use a freezer safe, airtight container of bag. These will stay fresh for 2 months in the freezer. Allow to thaw over night.
More Pumpkin Bar Recipes to Try!
- Pumpkin Bars
- Pumpkin Cake Recipe with Walnuts
- Pumpkin Cheesecake Cake
- Big Batch Chocolate Chip Pumpkin Bread
- Easy Pumpkin Cake with Nutella Glaze
I really hope you try out this Pumpkin Chocolate Chip Bars, it is SO worth it!
The printable recipe card is below. Be sure to save, print, bookmark or share this recipe. Have a great week friends!
Pumpkin Chocolate Chip Bars
These Pumpkin Chocolate Chip Bars are a soft, tender, chocolatey, and pumpkin-y treat that is quick and easy to make. Perfect for Fall baking!
Ingredients
- 6 tablespoons butter softened
- 1/2 cup brown sugar packed
- 1 teaspoon vanilla
- 1 egg
- 1/2 cup pumpkin puree
- 7/8 cup all purpose flour 3/4 cup + 2 tablespoons
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray 8×8 square dish with nonstick cooking spray and set aside.
- In a large bowl, cream butter and sugar together. Stir in egg, vanilla and pumpkin. Pour in all dry ingredients and stir until just combined. Stir in chocolate chips.
- Spread dough evenly into prepared baking dish. Bake 15-20 minutes or until toothpick comes out clean after being inserted. {My oven is hotter than the sun, so mine was done at 15 minutes. Keep an eye on yours!} Remove from oven, cool 5-10 minutes, cut into bars and serve warm. Or wait and serve at room temperature. But of course I can never wait.
Nutrition
Calories: 221kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 178mg | Potassium: 68mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2401IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Hi Lauren, where did your scrummy pumpkin bars with the brown butter frosting go? I miss them! They were so good! 😋
Thanks for sharing.
Going to make for church.
Will double for 9 x 13 pan.
Hi Lauren!
What happened to the pumpkin bar recipe you had with The browned butter icing?!
Can you freeze this after it cools?
Seriously the best pumpkin dessert I have ever made! Thank you!
THESE ARE AMAZING and I’m not even that into pumpkin stuff but was in the mood for something “fall-ish”. I’m way more of a chocolate girl, but I inhaled like five of these things when I first ate them. I followed the recipe and they were perfect! This is the easiest recipe too. Took like 10 minutes max to mix everything. They are dense and moist, and that glaze is delicious. I was little unsure when I added the flour to the batter. The batter never really got smooth and I was worried about over mixing. But that didn’t seem to matter at all! I cooked them for 16 minutes, as soon as the toothpick came out clean. I brought the leftovers to work so that I didn’t eat 20 entire pumpkin bars and they were a huge hit! Really great recipe!!
Oh my lord I just made these and they are perfection. The browned butter icing tastes wonderful and is a nice change from cream cheese frosting.
Can this be made in a 9×13? If so, can you tell me how to modify the recipe?
I would halve the recipe to make these pumpkin bars fit into a 9×13.
Recipe says 8×8 pan. Your reply to this gal asking if it can be made in a 9×13 pan – U said Yes just halve the recipe…Dont you mean double the recipe ??
These were so delicious!! That Brown butter icing really makes them stand apart from other pumpkin bar recipies. I got so many compliments when I brought them to work. Thank you for sharing!
Leah
Recipe was super easy to use. Absolutely delightful! The pumpkin bars were moist and just right. Will definitely make them again!
This is really great cake! I made it for my daughter’s teacher’s birthday and took enough for the whole class to eat. After school, I had a parent come up and say that her daughter, who won’t eat pumpkin things, loved the cake! I dropped the oil to 3/4 c. and upped the pumpkin to 1 1/4 c. for a little more pumpkin flavor, but otherwise, I followed the directions. Oh – I used parchment paper, and I needed more milk to make the glaze pour. It is on the sweet side with the icing, so be aware. I’m making it again right now, on my kids’ snow day, and I can’t wait. Thanks for this great recipe!
[…] Pumpkin Bars […]
These are amazing! I made them last night and brought them to work. Big hit!!!
This is my new favorite recipe!! The cake was so easy to make and had such a great texture. So light and tender. And the icing was just so delicious! The brown butter made such a difference! There were rave reviews all around and requests for seconds! The perfect cake for Fall!
Lauren, I made these for Canadian Thanksgiving and they are soooo good. Everyone loved it. The icing is to die for! They were so easy to make too. Thanks for creating these bars.
These are amazing and so easy. The best part is that I already had a majority of the ingredients in my pantry. I made these for a large pot luck gathering and they were snatched up almost immediately. The nice thing is that I was able to make them the night before and cover them up since the glaze hardens a bit. They were perfection. I can’t wait to make them again, and again, and again! Thank you Lauren!!!
Lauren, I love so many of your recipes, but this one is my FAV!!! I made these for a charity bake sale and totally regretted giving away the majority of the pan. Going to make them again soon. Oh and for the record, that frsoting/icing/glaze (whatever you want to call it) is THE BEST 🙂
Gah. These are TO DIE FOR. That frosting… oh my. I may or may not have had a spoonful before I put it on the bars. I need to send these to work with my husband tomorrow or I’ll eat the whole pan!
Looks delicious 😋, can’t wait to try.
Hi.
Is there a alternative to the amount of sugar for diabetes
Yum! Thinking that this will be perfect to take for dessert to a bbq with friends this weekend. I am praying that it turns out as beautifully as yours! Do you think that I could make this a day ahead and keep it covered on the sheet pan?
Love this!! That brown butter icing looks great.
Thank you for a delicious looking way to put on more weight!! I didn’t know what a half pan was either. Thank you for clarifying that. Just a regular sheet pan around here. I’m in So.Cal. and I have a killer recipie for pumpkin bread that was sold by an order of Nuns in Hollywood. This was their main source of money for the year…so you know it’s good! Kary Perry is now trying to buy that convent. Anyhow, the recipie was published years ago in the LA Times. I’ll share if you ever want.
If you use pumpkin pie filling, I assume I just reduce the spices and sugar? Have you tried that?
You are amazing and this looks Ah-MAAAAAAAA-zing! Thank you for the beautiful tutorial as well!
What size pumpkin? What is the dimensions of the cookie sheet. Not familiar with half sheet
Can’t wait to try this
It’s 1 cup of pumpkin puree. Half sheet pan is 18x13x1.
You say to use a can of pumpkin. You didn’t mention if this is the large or small can but I am assuming you meant to say small can. Look forward to making this.
Recipe says 1 CUP, not can 🙂
I read the same thing! Thank you for the clarification! 😊
Could I use gluten free flour , just diagnosed as celiac, which, I am not gonna lie, sucks
Yes, try Pamela’s gluten free flour! It’s the best one I’ve found.