Fudgy Pumpkin Chocolate Chip Bars Recipe

Introduction

These fudgy pumpkin chocolate chip bars combine rich pumpkin flavor with melty chocolate chips for a perfect fall treat. Soft, moist, and bursting with warm spices, they’re ideal for dessert or a cozy snack.

Ingredients

• 1 cup butter (2 sticks)
• 1 tablespoon pumpkin pie spice*
• 1 cup granulated sugar
• 1 cup brown sugar (packed)
• 1 (8-oz) cup pumpkin puree (canned, not pumpkin pie filling)
• 2 teaspoons vanilla (Mexican vanilla recommended)
• 1/2 teaspoon kosher salt
• 1 large egg
• 2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• 1 cup semisweet chocolate chips
• 1 cup dark chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F. Spray a 9×13 inch pan with nonstick spray or line it with parchment paper for easy removal and slicing.
2. Step 2: Melt 1 cup of butter in a medium saucepan over medium heat. Salted or unsalted butter works fine.
3. Step 3: When the butter is hot and bubbly, add pumpkin pie spice. Let it toast for a few seconds, then remove the pan from heat.
4. Step 4: Stir in granulated sugar and brown sugar until combined.
5. Step 5: Add pumpkin puree and mix well. Avoid using pumpkin pie filling.
6. Step 6: Stir in vanilla and kosher salt.
7. Step 7: Add the egg and stir vigorously right away to prevent curdling. If mixture is very hot, wait a few minutes before adding.
8. Step 8: In a separate bowl, combine flour and baking powder, mixing the baking powder evenly through the flour.
9. Step 9: Add the flour mixture to the wet ingredients and stir until most lumps disappear. Avoid overmixing to keep bars tender.
10. Step 10: Pour the batter into the prepared pan and spread evenly to the edges.
11. Step 11: Sprinkle semisweet and dark chocolate chips over the top. Gently fold them into the batter using a spatula to incorporate without melting.
12. Step 12: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the edges start pulling from the pan.
13. Step 13: Let cool before lifting bars out of the pan with parchment paper and slicing. Or enjoy warm if you can’t wait!

Tips & Variations

• Use parchment paper to easily lift bars out of the pan for clean slicing.
• Toasting the pumpkin pie spice in butter intensifies the flavor—try a blend of cinnamon, nutmeg, ginger, and cloves if you don’t have pumpkin pie spice on hand.
• Mix chocolate chips into the batter gently to prevent premature melting and to keep chunks intact.
• For a gluten-free option, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour.

Storage

Store leftover bars tightly sealed at room temperature for 2–3 days to prevent drying out. They also freeze well in a sealed ziplock bag for up to 3 months; thaw on the counter before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

You can, but fresh pumpkin needs to be cooked and pureed first. Canned pumpkin is convenient and has consistent moisture, which helps achieve the right texture.

What if I don’t have pumpkin pie spice?

Mix together cinnamon, ground nutmeg, ginger, and cloves to create a similar warm spice blend. It will add the perfect seasonal flavor to your bars.

Fudgy Pumpkin Chocolate Chip Bars Recipe

Print Recipe

★★★★★

4.4 from 115 reviews

These fudgy pumpkin chocolate chip bars combine the rich flavors of pumpkin and a blend of semisweet and dark chocolate chips for a moist, chewy dessert perfect for fall. Featuring a slightly spiced pumpkin batter with toasted pumpkin pie spice in melted butter, these bars offer a delightful balance of sweetness and spice, baked to perfection in a 9×13 inch pan.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup butter (2 sticks)
• 1 (8-oz) cup canned pumpkin puree (not pumpkin pie filling)
• 2 teaspoons vanilla (preferably Mexican vanilla)
• 1 large egg

Dry Ingredients

• 1 tablespoon pumpkin pie spice*
• 1 cup granulated sugar
• 1 cup brown sugar (packed)
• 1/2 teaspoon kosher salt
• 2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder

Mix-ins

• 1 cup semisweet chocolate chips
• 1 cup dark chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F. Prepare a 9×13 inch pan by spraying it with nonstick spray or lining it with parchment paper for easy removal of bars after baking.
2. Melt and Spice Butter: Melt 1 cup of butter over medium heat in a medium saucepan. When the butter is bubbly and hot, add 1 tablespoon of pumpkin pie spice and toast it for a few seconds, then remove from heat.
3. Add Sugars: Stir in 1 cup granulated sugar and 1 cup packed brown sugar into the spiced melted butter until combined.
4. Add Pumpkin and Flavorings: Mix in 1 cup canned pumpkin puree (not pumpkin pie filling), 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt to the butter-sugar mixture.
5. Incorporate Egg: Add 1 large egg and stir vigorously immediately to prevent curdling. If the butter mixture is too hot, allow it to cool slightly first.
6. Prepare Dry Ingredients: In a separate bowl, combine 2 cups all-purpose flour and 1 teaspoon baking powder; stir together.
7. Mix Batter: Add the flour mixture to the wet ingredients and gently stir until most lumps are gone but avoid overmixing to keep the bars tender.
8. Pour Batter into Pan: Transfer the batter evenly into your prepared 9×13 inch pan, spreading it to the edges.
9. Add Chocolate Chips: Sprinkle 1 cup semisweet and 1 cup dark chocolate chips over the top. Use a spatula to gently fold the chips into the batter so they are evenly distributed without melting.
10. Bake: Bake at 350°F for 25-30 minutes. The bars are done when a toothpick inserted in the center comes out clean without wet batter, and the edges begin to pull slightly from the sides of the pan.
11. Cool and Slice: Allow the bars to cool in the pan. If you used parchment paper, lift the bars from the pan for easy slicing. Enjoy warm or cooled.
12. Store: Store leftover bars tightly sealed at room temperature for 2-3 days to prevent drying. For longer storage, freeze bars in a sealed ziplock bag for up to 3 months and thaw at room temperature.

Notes

• You can customize the pumpkin pie spice with your favorite blend or add cinnamon, nutmeg, ginger, and clove individually.
• Use canned pumpkin puree, not pumpkin pie filling, to ensure correct texture and flavor.
• Using parchment paper makes it easier to lift the bars out of the pan for slicing.
• Do not overmix the batter to prevent tough bars; mix just until combined.
• To avoid curdling when adding the egg, let the butter mixture cool slightly if too hot.

Keywords: pumpkin bars, chocolate chip pumpkin bars, fudgy pumpkin bars, pumpkin dessert, fall dessert, pumpkin chocolate chip recipe