Pumpkin Chocolate Chip Bars are the kind of treat that makes your kitchen smell like fall, no matter the month. They’re soft, a little dense like a blondie, and studded with melty chocolate in every bite. This is the bake to bring to a potluck, pack in lunchboxes, or slice and freeze for a rainy day.
The batter comes together quickly with pantry ingredients, and there’s no mixer required. If you like pumpkin bread but want something easier to slice and share, this one’s for you.
What Makes This Special
- One-bowl batter: Minimal cleanup, maximum payoff. You’ll whisk the wet ingredients, fold in the dry, and you’re done.
- Perfect texture: These bars are soft, moist, and slightly chewy around the edges.
They hold together well without feeling cakey.
- Balanced spice: Warm cinnamon and pumpkin pie spice give cozy flavor without overpowering the pumpkin.
- Chocolate in every bite: Semi-sweet chocolate chips complement the pumpkin’s natural sweetness.
- Foolproof for crowds: Baked in a 9×13 pan, they’re easy to slice cleanly and travel well.
What You’ll Need
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup neutral oil (canola, vegetable, or light olive oil)
- 1/2 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice (or 1/2 tsp nutmeg + 1/2 tsp ginger)
- 1 to 1 1/4 cups semi-sweet chocolate chips (plus a handful for topping)
- Optional: 1/2 cup chopped walnuts or pecans
- For the pan: Nonstick spray or butter, and parchment paper
How to Make It
- Prep the pan and oven. Heat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the paper and sides.
- Whisk the wet ingredients. In a large bowl, whisk pumpkin, oil, brown sugar, granulated sugar, eggs, and vanilla until smooth and glossy.
- Combine the dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until evenly mixed.
- Bring it together. Add the dry mixture to the wet and stir with a spatula just until no dry streaks remain.
Do not overmix.
- Fold in the chips. Stir in 1 to 1 1/4 cups chocolate chips (and nuts, if using). The batter will be thick.
- Spread and top. Scrape batter into the pan and smooth the surface. Sprinkle a small handful of chocolate chips on top for a bakery-style look.
- Bake. Bake for 22–28 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs, not wet batter.
- Cool and slice. Let the bars cool in the pan for at least 20–30 minutes.
Lift out using the parchment and slice into squares once set.
How to Store
- Room temperature: Store in an airtight container for up to 3 days. A sheet of parchment between layers keeps the tops from sticking.
- Refrigerator: Keeps them moist for up to 5 days. Bring to room temperature before serving or warm briefly in the microwave.
- Freezer: Wrap individual bars and freeze up to 2 months.
Thaw at room temperature or warm for 10–15 seconds in the microwave.
Health Benefits
- Pumpkin is nutrient-dense. It’s rich in vitamin A (beta-carotene), which supports vision and immune health, and provides fiber for satiety and digestion.
- Spices add more than flavor. Cinnamon and ginger bring antioxidants and may help support healthy blood sugar responses when used as part of a balanced diet.
- Balanced sweetness. These bars use pumpkin and warm spices to boost flavor, so they don’t need excessive sugar to taste satisfying.
- Customizable mix-ins. Adding nuts brings healthy fats and extra protein, which can make the bars more filling.
Pitfalls to Watch Out For
- Using pumpkin pie filling. It’s pre-sweetened and spiced, which will throw off the recipe. Use plain pumpkin puree.
- Overmixing the batter. This can make the bars tough. Stir just until combined once the dry ingredients are added.
- Overbaking. Pumpkin bars should be soft.
Pull them when the center is set but still moist. They continue to firm up as they cool.
- Skipping the parchment. These bars are tender and can stick. Lining the pan makes removal and slicing cleaner.
- Too much moisture. If your pumpkin puree is very wet, lightly blot it with paper towels before measuring for a more consistent texture.
Recipe Variations
- Brown butter upgrade: Swap the oil for 1/2 cup browned butter, cooled.
It adds a nutty, toffee-like flavor.
- Whole-wheat twist: Use half all-purpose and half white whole wheat flour for more fiber with minimal change in texture.
- Dairy-free: The base is already dairy-free. Choose dairy-free chocolate chips to keep it that way.
- Gluten-free: Substitute a 1:1 gluten-free baking flour with xanthan gum. Bake time may vary by a couple of minutes.
- Spice it your way: Add a pinch of cloves or cardamom for a more complex flavor, or keep it simple with just cinnamon.
- Swirl it: Dollop 2–3 tablespoons of softened cream cheese sweetened with a teaspoon of sugar over the batter and swirl with a knife.
- Oatmeal lift: Replace 1/2 cup of flour with quick oats for a heartier texture.
- Chunky chocolate: Use chopped dark chocolate instead of chips for pools of melty chocolate and a less sweet bite.
FAQ
Can I use fresh pumpkin instead of canned?
Yes.
Roast, puree, and drain fresh pumpkin very well to remove excess moisture. The texture should be similar to canned puree, not watery or stringy.
Why are my bars cakey?
Overmixing or too much leavening can cause a cake-like texture. Measure flour accurately, level it off, and mix only until combined.
Also, avoid overbaking.
Do I need both baking soda and baking powder?
Yes. Baking soda reacts with the pumpkin’s natural acidity for lift, while baking powder adds reliable rise and tenderness. The combo keeps the bars soft but not dense.
What kind of chocolate chips work best?
Semi-sweet is a great default.
If you prefer less sweetness, use dark chocolate chips or chunks. Milk chocolate will make the bars sweeter and creamier.
Can I cut the sugar?
You can reduce the total sugar by 1/4 cup without major issues. More than that may affect moisture, browning, and texture.
How do I know when they’re done?
Look for set edges and a center that no longer looks shiny or jiggly.
A toothpick should come out with a few moist crumbs, not wet batter.
Can I make these in an 8×8 or 9×9 pan?
Yes, but the bars will be thicker and need a longer bake time. Start checking around 28–32 minutes and tent with foil if the top darkens too quickly.
Are these freezer-friendly?
Very. Wrap individual bars tightly, then place in a freezer bag.
Thaw at room temperature or warm briefly in the microwave for a just-baked feel.
Wrapping Up
Pumpkin Chocolate Chip Bars are easy to make, easy to share, and consistently delicious. With warm spices, a soft crumb, and pockets of chocolate, they’re the kind of dessert that disappears fast. Keep this recipe in your back pocket for holidays, bake sales, or a cozy weekend at home.
Once you’ve got the base down, try a variation or two and make it your own.
