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Fudgy Pumpkin Chocolate Chip Bars Recipe

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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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/fudgy-pumpkin-chocolate-chip-bars-recipe/