These pumpkin chocolate chip bars are the perfect Fall baking recipe to pull out when you crave easy seasonal dessert bars. Think of them as a cross between pumpkin cookie bars and pumpkin blondies, with melty pockets of chocolate in every bite.
If you’ve been hunting for an easy pumpkin bars recipe that’s quick to make, this is it: one bowl, a handful of pantry staples, and you’re done.
They’re the kind of pumpkin desserts that disappear fast on a Fall potluck dessert table, but honestly, they are also so good when you just want something warm and spiced to have with your afternoon coffee.
Simple, cozy, and packed with just enough chocolate to make them feel a little indulgent.
If you love pumpkin dessert recipes, try these pumpkin coffee cake cookies, or this spiced pumpkin poke cake.
Why You’ll Love This Pumpkin Chocolate Chip Bars Recipe
Festive, seasonal flavors: With real pumpkin and fall spices, these cookie bars are one of the easiest Fall baking ideas for pumpkin lovers.
One bowl, minimal fuss: With just one bowl needed, there’s barely any clean up involved.
They’re made to share: Made in a 9×9 pan, and easy to pack and travel with, they’re perfect for bringing along to potlucks, parties, or a Thanksgiving dessert table.
Key Ingredients
You will need the ingredients listed in the image below to make pumpkin bars with chocolate chips. I cover a few of the key ingredients here, but you can find the specific quantities and steps in the recipe card below.
- Brown sugar: Helps give these dessert bars a deep, caramelized flavor.
- Pumpkin: Canned pumpkin puree works well for this recipe – it has less moisture than homemade puree. Make sure you are using pure pumpkin puree and not pumpkin pie filling.
- Spices: I use pumpkin spice mix in this recipe. You can also use a mix of cinnamon, nutmeg, and/or ginger if you can’t get your hands on the pre-made spice mix.
- Chocolate: Use chocolate chips, or chopped chocolate. Milk or dark chocolate – both work well!
How To Make Pumpkin Cookie Bars
Here’s a quick overview of how to make chocolate pumpkin cookie bars at home. For the full recipe details, including ingredients and measurements needed, scroll down to the printable recipe card below.
You will need a 9×9 inch baking pan (lined with overhanging parchment paper) and a large bowl to get started.
Step 1: Combine the pumpkin puree, melted butter, both sugars and the egg in a large bowl. Whisk to combine.
Add the flour, baking soda, pumpkin spice, and salt. Mix until just combined.
Step 2: Set aside a small amount of the chocolate (to sprinkle over the top). Add the remaining chocolate to the batter and stir briefly to combine.
Pour the batter into your lined baking pan. Sprinkle the reserved chocolate over the top.
Step 3: Bake for the specified time, checking to ensure it is cooked in the middle before removing from the oven.
Step 4: Set aside to cool completely in the pan, then lift out of the pan using the overhanging parchment paper. Cut into squares and serve!
Recipe Tips For Success
- Mix dry ingredients in gently: Stir just until combined once the flour goes in as overmixing leads to denser, less fluffy bars.
- Let them cool completely before cutting: This helps the bars firm up and makes for cleaner squares.
- Use the parchment overhang: It makes lifting the bars out of the pan and slicing them so much easier.
What To Serve With Chocolate Pumpkin Bars
For coffee lovers the perfect pairing for these pumpkin chocolate chip cookie bars is a hot pumpkin spice coffee or a pumpkin cream cold brew.
To turn these easy cookie bars into a complete pumpkin dessert, add a scoop of vanilla ice cream or a dollop of whipped cream and a drizzle of chocolate sauce.
How To Store Pumpkin Dessert Bars
Store: These moist pumpkin dessert bars can be stored in an airtight container at room temperature for up to 3 days. To store for longer, pop the container in the fridge for up to a week.
Freeze: You can freeze these dessert bars once baked. Simply slice into squares, wrap tightly in plastic wrap, then place in a sealed freezer bag for up to 3 months.
Thaw: To thaw, leave wrapped in the fridge overnight, then remove the plastic wrap and bring to room temperature (or warm in the microwave) before serving.
More Fall Dessert Recipes
- These mini pecan pies are perfect for Fall celebrations.
- Frosted cake mix pumpkin cookies are a quick baking idea.
- Coffee lovers will adore these tiramisu pumpkin cookies.
Loved this recipe? Please consider leaving a star rating and let me know how it went in the comments below.
Pumpkin Chocolate Chip Bars
Equipment
Ingredients
- ½ cup pumpkin purée canned
- ½ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup unsalted butter melted
- 1 large egg room temperature
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon pumpkin spice
- ¼ teaspoon cooking salt
- 1 cup chocolate chips or chopped chocolate
Instructions
- Preheat the oven to 350℉ (175℃). Line a 9×9 inch baking pan with parchment paper, leaving some overhang on two sides for easy removal.
- In a large bowl add the pumpkin puree, brown sugar, granulated sugar, melted butter, and egg. Whisk until just combined.
- Add the flour, baking soda, pumpkin spice, and salt. Mix until just combined.
- Reserve ¼ cup of the chocolate chips, then fold the remaining chocolate chips into the mixture.
- Pour the mixture into the lined baking pan. Spread evenly and sprinkle the reserved chocolate chips over the top of the mixture.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, set the pan on a wire rack and leave to cool completely.
- Once cooled, use the overhanging parchment paper to carefully lift the pumpkin bars out of the pan. Cut into squares and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
