Chocolate Chip Pumpkin Bars are so easy to make and packed with the most pumpkin spice flavor! These bars come out perfectly gooey and soft every single time!
These might just be my favorite cookie bars to date! They are so perfect for fall and everyone loves them! I modeled the recipe after my Brown Butter Sugar Cookie Bars and it worked perfectly! They have a browned butter which gives them an incredible richness! They also have a really good amount of pumpkin pie spice flavor so it doesn’t get lost in the mix. Then, lots and lots of gooey chocolate chips! The chocolate and pumpkin plus browned butter is truly pure heaven. These also only take about 10 minutes to put together. No cookie shaping, no chill time, no fuss or wait time required. So, they are pretty good when you want a fast laid back dessert, or something that will feed a crowd for a fall party. I already have our amazing Pumpkin Cake with a delish cream cheese frosting so when I made these bars I knew I wanted something different but equally special. These are a pumpkin and chocolate lovers dream!
Chocolate Chip Pumpkin Bars Recipe Notes and Tips:
- Unsalted Butter: I used unsalted butter, but salted will work ok 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.
- Chocolate Chips: I used semi-sweet chocolate chips because they’re my fave! You can use milk chocolate, dark chocolate or even a white chocolate chip. Use what you love.
- Browned Butter: Don’t skip browning the butter! It really only takes about 3-5 minutes and it’s so easy! It adds tons of richness and flavor to this recipe. If you have to skip it the recipe will still turn out just using melted butter, but won’t have quite as much flavor.
- 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.
- Egg: Make sure that your egg is at room temp for best results. You can stick the whole egg in a small bowl of warm water to get it to room temp quickly if you need too. Using a cold egg might scramble in the warm butter.
- Storing: You can keep these in an airtight container at room temp for about 5 days. We found they lasted great, and were super yummy if we popped them in the microwave for a few seconds to warm them back up!
Chocolate Chip Pumpkin Bars
- Preheat the oven to 350 degrees. Line a 9x13 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.
Nutrition information is automatically calculated, so should only be used as an approximation.