Chocolate Chip Pumpkin Bars are so easy to make and packed with tons of pumpkin and chocolatey goodness! These bars come out perfectly gooey and soft every single time – they’re sure to be a new fall favorite.
Chocolate Chip Pumpkin Bars
These chocolate chip pumpkin pie bars might just be my favorite cookie bars to date! They are so perfect for fall and they’ve quickly become a friends and family favorite! They have a browned butter which gives them an incredible richness along with the perfect amount of pumpkin pie spice and cinnamon. And we can’t forget about the tons of gooey chocolate chips packed in each bite. The combination of chocolate and pumpkin plus browned butter is truly pure heaven. And the best part? They only take about 10 minutes to throw together. No cookie shaping, no chill time, no fuss or wait time required. Great for a laid back dessert that can also easily feed a crowd for a fall party. I love all things pumpkin but with these bars I knew I wanted something a little different. If you like pumpkin and chocolate, these bars definitely do not disappoint!
Looking for more fall themed party desserts? Try a tray of indulgent Pecan Pie Bars or melt in your mouth Butterscotch Apple Blondies!
What’s the texture of these bars supposed to be like?
While they do look similar to brownies, the texture of this dessert is more akin to a cookie bar or like the center of a perfectly baked chocolate chip cookie. Think soft, gooey middle and moist as opposed to super fudgy.
How To Make Chocolate Chip Pumpkin Bars
- Prepare. Preheat the oven to 350°F. Line a 9×13 inch baking dish with foil and spray with nonstick cooking spray. Set aside.
- Brown. Add the butter to a large skillet over medium heat. Stir occasionally for about 3-4 minutes until the butter begins to foam and deepen to a golden brown color. Remove the pan from the heat and pour the butter into a separate heat proof bowl to cool for 5 minutes.
- Whisk. As the butter cools, in a large bowl, whisk together the flour, pumpkin pie spice, baking powder, cinnamon and salt until combined.
- Add. In the bowl with the cooled melted butter, add the egg, brown sugar, pumpkin puree, and vanilla extract. Whisk until combined.
- Combine. Combine the butter mixture and the flour mixture and stir until just incorporated.
- Fold. Gently fold in the chocolate chips.
- Pour. Pour the batter into the prepared baking pan and use a spatula (or your hands if you aren’t afraid to get messy) to spread out the batter evenly. It will be very thick.
- Bake. Bake the pumpkin pie bars for 25-30 minutes, until the top is golden brown and the batter is set in the center.
- Cool. Let them cool before removing them from the pan.
- Serve. Slice them any which way you want and enjoy!
Storing Chocolate Chip Pumpkin Bars
You can store these in an airtight container at room temperature for up to 5 days. You can also pop them in the microwave for a few seconds to warm them up for super yummy leftovers!
Ingredients Notes for Chocolate Chip Pumpkin Bars
- Butter – I used unsalted butter, but salted will work too if that’s what you have on hand! If you’re using salted butter, just cut the amount of salt called for in half.
- Flour – All purpose is what I use but feel free to experiment with a gluten free alternative.
- Spices – Pumpkin pie spice, naturally, plus some cinnamon and vanilla extract. A dash of nutmeg may not be a bad addition either!
- Baking Powder – This will make these bars light and fluffy. Double check the label and make sure it’s not expired!
- Salt – Enough to enhance the flavors, but not enough to make this dish salty. If you use salted butter, you may even want to cut this amount in half.
- Egg – It should be at room temperature so it better emulsifies into the batter.
- Brown Sugar – This gives the pumpkin bars an amazing rich molasses flavor that pairs perfectly with the pumpkin!
- Pumpkin Puree – Make sure to use 100% pure canned pumpkin puree, or homemade if you have it! Canned pumpkin pie filling isn’t the same and won’t give the same result.
- Chocolate Chips – I used semi sweet chocolate chips but those are just my favorite! You can use milk chocolate, dark chocolate, or even white chocolate!
Enjoy!
~Nichole
Chocolate Chip Pumpkin Bars
Ingredients
- 1 Cup Unsalted Butter
- 2 1/2 Cups All Purpose Flour
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Baking Powder
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1 Large Egg
- 1 Cup Packed Brown Sugar
- 1 Cup Canned Pumpkin Puree
- 1 teaspoon Vanilla Extract
- 2 Cups Chocolate Chips
Instructions
- Preheat the oven to 350 degrees. Line a 9×13 inch baking dish with foil and spray with nonstick spray, set aside.
- Add the butter to a large skillet over medium heat. Stir occasionally for about 3-4 minutes until the butter begins to foam and deepen to a golden brown color. Remove the pan from the heat and pour the butter into a separate heat proof bowl to cool for 5 minutes.
- Meanwhile, in a large bowl whisk together the flour, pumpkin pie spice, baking powder, cinnamon and salt until combined.
- To the melted butter add the egg, brown sugar, pumpkin puree, and vanilla extract and whisk until combined.
- Pour the butter mixture into the flour mixture and use a spatula to stir just until combined. Then, fold in the chocolate chips.
- Pour the batter into the prepared pan and use your hands or a spatula to spread the batter out evenly (it will be very thick) bake for 25-30 minutes until the top is golden brown and the batter is set in the center.
- Allow the bars to cool before removing from the pan and slicing as desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When I made these they turned out pretty dry, I think I might try adding less flour next time and increasing the spices.
Thank you for the recipe 😊
I tried this recipe over the weekend. In my opinion, I think the ratios for the pumpkin pie spice and cinnamon were a bit off. Don’t get me wrong the bars were still good, but the flavor fell a bit flat. I think next time I would add some nutmeg and a bit more spice and vanilla. I will give it another shot!
I appreciate you sharing the recipe