Pumpkin Chocolate Chip Bars

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These soft, chewy pumpkin cookie bars are studded with chocolate in every bite. Perfect for potlucks, parties, or whenever you're craving cozy pumpkin desserts, try this easy fall baking recipe today!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: bars

Author: Rachel Rodda

Equipment

9x9 Baking Dish

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 9x9 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

Be careful not to overmix the batter after adding the flour as it can result in denser, less fluffy dessert bars.

Store pumpkin bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

To freeze, wrap bars individually in plastic wrap and place in an airtight freezer bag for up to 3 months. Thaw overnight in the fridge before bringing to room temperature to serve.

Nutrition