These pumpkin chocolate chip bars are the perfect fall treat! They bring in that classic pumpkin flavor with their soft and delicious texture and chocolaty taste. I bet you won’t be able to stop at just one!
I love a good pumpkin treat… It may actually be the entire reason why fall is a favorite season of mine! If you love pumpkin treats too then, you have to try out these super easy pumpkin cookies, this delicious pumpkin dump cake, and these pumpkin cinnamon rolls!
What is a Pumpkin Chocolate Chip Bar?
This pumpkin chocolate chip bar recipe is SO good!! If you love a soft and delicious dessert that melts in your mouth and is delicious and sweet… Then these dessert bars are for you! They are easy to make and similar to pumpkin chocolate chip cookies but in a bar form! Not only that, they are even easier to make!
This recipe is simple, and you probably already have all of the ingredients in your pantry! Especially if you are like me and stock up on pumpkin puree at the beginning of every fall season! These are perfect for bringing to any gathering because you can cut them up to be whatever size you want! My kids love helping me bake these, but they love eating them with me even more!
Ingredients in Pumpkin Chocolate Chip Bars
Aside from the obvious ingredients of pumpkin and chocolate chip, these delicious dessert bars have pantry staple ingredients. They are so simple, yet they pack a punch with the flavor! Check out the recipe card at the bottom of the post for exact measurements.
- Butter: I used unsalted butter when baking this recipe.
- Dark Brown Sugar: Brown sugar always needs to be packed when you measure it. And trust me, you don’t want to miss out on one bit of this delicious flavor!
- Granulated Sugar: This brings in an added sweet flavor to the pumpkin puree.
- Ground Cinnamon: Can you even have a fall dish without some cinnamon??
- Ground Ginger: The ginger brings in that deep, earthy flavor that goes so well with the other spices.
- Ground Cloves: They bring in that warm, spice flavor that we see make its debut every year around fall.
- Salt: This enhances all of the flavors in the bars.
- Vanilla Extract: I love adding in a splash of vanilla flavor!
- Baking Powder: This helps achieve that deliciously soft texture.
- Egg: I use large eggs that are at room temperature before mixing them in.
- Pumpkin Puree: You do NOT want to mix this up with pumpkin pie filling! Make your own pumpkin puree with this recipe or stock up at the beginning of the season!
- Flour: I used all-purpose flour in this recipe.
- Semi-Sweet Chocolate Chips: You can also use milk chocolate chips or even dark chocolate if that’s what you prefer!
How to Make Homemade Pumpkin Chocolate Chip Bars
If you are looking for a delicious pumpkin chocolate chip cookie variation, then you have come to the right place! This recipe has all of your favorite fall spices that will keep you coming back for more!
- Prep: Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving a 2-inch overhang on the sides. Spray the parchment with nonstick cooking spray and set aside.
- Whisk and Combine: Whisk together the melted butter, brown sugar, and granulated sugar in a large bowl. Add the cinnamon, ginger, cloves, salt, vanilla, baking powder, egg, and pumpkin puree. Mix until combined.
- Stir in Chocolate Chips: Add the flour and mix again until thoroughly combined. Fold in the chocolate chips and use a spatula to stir until the chips are evenly distributed throughout the batter.
- Bake: Spread the batter evenly in the prepared baking dish. Bake for 45-50 minutes, or until a toothpick comes out the center leaving only a few crumbs behind.
- Cool: Let cool completely before slicing to allow them to finish setting up.
There are a few things that you can do to change up these pumpkin chocolate chip bars. I like to make them often, so it’s nice to have a few tricks in my pocket to make them different every time!
- Chocolate Chips: I love using mini chocolate chips, milk chocolate chips, or even dark chocolate chips in these dessert bars! They taste so delicious.
- Add some Frosting: You can never go wrong with adding a glaze to a dessert; these are no exception! Try making this delicious cream cheese frosting and drizzling some on top. It will add in a delicious flavor!
Can I Make These Ahead of Time?
Yes! I love making these pumpkin chocolate chip bars ahead of time. They are so easy and they store well in the freezer!
- In the Freezer: Once your bars have cooled, you can put them in an airtight container. Put some parchment paper between each layer, so they don’t stick together. You can freeze them for about 2-3 months. Thaw them on the counter or overnight in your fridge!
Pumpkin Chocolate Chip Bars
- 1 cup unsalted butter melted
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 egg room temperature
- 1 cup pumpkin puree (Not pumpkin pie filling)
- 2 ¼ cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper, leaving a 2-inch overhang on the sides. Spray the parchment with nonstick spray and set aside.
- Whisk together the melted butter, brown sugar, and granulated sugar in a large bowl. Add the cinnamon, ginger, cloves, salt, vanilla, baking powder, egg, and pumpkin puree. Mix until combined.
- Add the flour and mix again until thoroughly combined. Add the chocolate chips and use a spatula to stir until the chips are evenly distributed throughout the batter.
- Spread the batter evenly in the prepared baking dish. Bake for 45-50 minutes, or until a toothpick comes out the center leaving only a few crumbs behind.
- Let cool completely before slicing to allow them to finish setting up.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I had such high hopes for this recipe, my first fall flavor bake of the season. It was easy to throw together but OH SO DRY. Maybe my expectations were incorrect, but I was thinking moist and yummy. Wasn’t either. Had to throw it out because no one in the family would eat it. 🙁
Can you freeze these? Looks yum but too many for my household