These pumpkin chocolate chip bars are moist and chewy with warm pumpkin spice notes and plenty of chocolate. They’re an easy fall treat that’s perfect for sharing. 
The Best Pumpkin Chocolate Chip Bars
These bars sit somewhere between a blondie and a cookie bar: moist, chewy, and lightly crisp on top. Pumpkin puree, pumpkin pie–style spices, brown sugar and vanilla combine for classic fall flavor, while chocolate chips or chunks add melty pockets of richness. In the photos I used chocolate chunks, but chocolate chips work just as well.
Chewy vs. Cakey Pumpkin Cookie Bars
Pumpkin brings a lot of moisture to baked goods, which is great for cakes, muffins and quick breads but can make cookie bars turn out cakey. To keep these bars dense and chewy, this recipe intentionally omits eggs and calls for blotting the pumpkin to remove excess liquid. That extra step helps give the bars a richer, more blondie-like texture rather than a cake.
Making Pumpkin Chocolate Chip Bars
- Preheat the oven to 350°F (180°C). Prepare a 9×13 inch (23×33 cm) pan by greasing it lightly or lining it with parchment paper, leaving an overhang for easy removal.
- Measure 3/4 cup pumpkin puree (use canned puree, not pie filling). Place the pumpkin on paper towels and press to remove excess moisture; this is important to prevent a cakey texture. Set the drained pumpkin aside.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon ground cloves, 1 teaspoon baking soda and 1/2 teaspoon salt so the spices are evenly distributed.
- In a large bowl, whisk together 3/4 cup melted unsalted butter, 1 cup brown sugar and 3/4 cup granulated sugar until smooth and lump-free.
- Stir the drained pumpkin and 2 teaspoons vanilla extract into the butter and sugar mixture. Note that no eggs are used in this recipe.
- Gradually add the dry ingredients to the pumpkin mixture and stir until no dry streaks remain. Use a rubber spatula for a few stirs, then a whisk by hand if needed to smooth the batter.
- Fold in 1 1/2 cups chocolate chips or chunks. Dark or semisweet chocolate pairs nicely with the pumpkin; milk chocolate will be sweeter.
- Spread the batter evenly into the prepared pan and smooth the top.
- Bake 30–40 minutes, depending on how gooey you prefer the bars. For a more blondie-like, gooier center, bake 30–35 minutes. For firmer, more cookie-like bars, bake 35–40 minutes.
Let the bars cool in the pan at least 30 minutes before slicing. They will remain warm and soft for quite a while; for cleaner slices wait until the pan is no longer warm.
If you enjoy pumpkin and chocolate together, you might also like other pumpkin recipes.
Pumpkin Chocolate Chip Bars
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Equipment
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9×13 Inch Pan
Ingredients
- 3/4 cup pumpkin puree (180 ml), use pure pumpkin, not pumpkin pie filling
- 2 1/2 cups all-purpose flour (313 grams)
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (168 grams), melted
- 1 cup brown sugar (210 grams)
- 3/4 cup granulated sugar (150 grams)
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips (270 grams), or chocolate chunks
Instructions
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Preheat the oven to 350°F (180°C). Lightly grease a 9×13 inch pan or line it with parchment paper, leaving an overhang.
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Use paper towels to press out excess moisture from the pumpkin, then set it aside.
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Whisk together the flour, spices, baking soda and salt in a medium bowl.
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In a large bowl, whisk the melted butter with the brown and granulated sugars until smooth and lump-free.
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Stir the drained pumpkin and vanilla into the butter-sugar mixture.
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Add the dry ingredients and mix until no dry streaks remain.
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Fold in the chocolate chips or chunks.
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Spread the batter evenly in the prepared pan and smooth the top.
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Bake 30–40 minutes. Aim for ~30–35 minutes for gooey bars or 35–40 minutes for firmer bars.
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Cool in the pan at least 30 minutes. For clean slices, wait until the pan is no longer warm.
Notes
- Pumpkin: Use canned pumpkin puree, not pumpkin pie filling. Canned puree provides consistent moisture for reliable results.
- Spices: If preferred, substitute the individual spices with 1 tablespoon pumpkin pie spice.
- Storage: Keep cooled bars in an airtight container at room temperature up to 3 days or refrigerated up to 5 days. Freeze tightly wrapped for up to 2 months and thaw in the fridge.
- Nutrition: Nutrition info is an estimate per bar assuming 18 equal pieces.
Nutrition
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