Name: Pumpkin Chocolate Chip Bars Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 10 tablespoons (140 g) unsalted butter, room temperature; 1/2 cup dark brown sugar, packed; 3/4 cup granulated sugar; 1 large egg yolk; 1 teaspoon vanilla extract; 1 cup pumpkin puree (do not use pumpkin pie filling); 2 cups (260 g) all-purpose flour, spooned and leveled; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 3/4 teaspoon kosher salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/4 teaspoon ground allspice; Pinch of nutmeg; 1 3/4 cups semi-sweet chocolate chips, divided (1 1/2 cups plus 1/4 cup)

If you’re looking for a cozy, crowd-pleasing treat that perfectly balances the warm spices of fall with irresistible chocolatey goodness, you’ve just got to try this Pumpkin Chocolate Chip Bars Recipe. I absolutely love how these bars come out soft and chewy with just the right amount of pumpkin flavor and chocolate chips melting in every bite. Seriously, when I first made these, my whole family went crazy—and I’m pretty sure you’ll feel the same way once you whip them up in your kitchen!

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Why You’ll Love This Recipe

Perfect Flavor Balance: The blend of warm spices with pumpkin and chocolate chips creates an unforgettable taste.
Simple to Make: Even if you’re not a baker, these bars are straightforward and forgiving.
Great for Any Occasion: Whether it’s a family snack or a potluck favorite, these bars shine every time.
Versatile & Customizable: You can easily switch up spices or chocolate types to make it your own.

The image shows a close-up of a square pan of thick, golden-brown cookie bars with a soft texture, each piece cut into even squares. The top layer is dotted with dark chocolate chips that are scattered evenly, some appearing shiny and slightly melted. The inside of the bars reveals chocolate chips embedded throughout the dough, adding a speckled dark contrast against the warm brown base. The bars rest on white parchment paper with some crumbs around the edges. In the background, there is a white bowl with a blurred white marbled surface under it, and a beige-handled knife is partially visible on the right edge. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Chocolate Chip Bars, fall dessert bars, easy pumpkin dessert, chocolate chip pumpkin bars, cozy fall treats

Ingredients You’ll Need

One thing I’ve learned over years of baking this Pumpkin Chocolate Chip Bars Recipe is that getting the right ingredients makes all the difference in texture and flavor. Using fresh spices and real pumpkin puree (not pumpkin pie filling!) is key to nailing that authentic taste we crave.

Flat lay of bright orange pumpkin puree dollops, glossy semi-sweet chocolate chips scattered around, a smooth stick of unsalted butter, warm brown sugar in a small mound, golden granulated sugar crystals catching the light, a cracked egg yolk resting in its shell half, a neat pile of pale all-purpose flour, and a selection of warm spices including cinnamon sticks, star anise, and ground ginger dusts arranged artistically, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Chocolate Chip Bars, fall dessert bars, easy pumpkin dessert, chocolate chip pumpkin bars, cozy fall treats

Unsalted butter: Room temperature butter helps create the perfect buttery base and keeps the bars tender.
Dark brown sugar: Adds moisture and depth for that subtle caramel note.
Granulated sugar: For sweetness and to balance the brown sugar’s richness.
Egg yolk: Gives richness and helps bind the bars without making them cakey.
Vanilla extract: Enhances all those warm, cozy flavors.
Pumpkin puree: Be sure to use plain pumpkin puree, not pie filling, to control sugar and spices.
Semi-sweet chocolate chips: I prefer using a good-quality brand for meltiness and bite-size chocolate pockets.
All-purpose flour: Spoon and level to avoid dense bars.
Baking soda & baking powder: Together, they give just the right lift without making the bars spongy.
Kosher salt: Balances sweetness and enhances the pumpkin’s earthiness.
Ground cinnamon, ginger, cloves, allspice, nutmeg: These warm spices make the bars smell like fall heaven.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Pumpkin Chocolate Chip Bars Recipe is a fantastic base for personalization, so I often switch things up depending on the season or the crowd I’m baking for. Feel free to experiment and make it your own!

Use white chocolate chips: I tried swapping in white chocolate and it gave a lovely sweet contrast to the pumpkin spice.
Add nuts: Chopped pecans or walnuts add a great crunch and extra warmth to the texture.
Make it gluten-free: Substitute all-purpose flour with a gluten-free blend; just be mindful of slightly different baking times.
Boost the spice: I sometimes add a splash of fresh grated ginger or a pinch of cayenne for a subtle kick.

How to Make Pumpkin Chocolate Chip Bars Recipe

Step 1: Prep and Manage Moisture

Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch pan with parchment, making sure you leave an overhang to easily lift the bars out later. One trick I discovered was spreading out the pumpkin puree on a large plate and blotting it with paper towels to remove extra moisture—this is super important to keep the bars from becoming soggy.

Step 2: Cream the Butter and Sugars

Next, grab your stand mixer or a handheld mixer and cream together the softened butter with both the brown and granulated sugars. This takes about 2-3 minutes on medium-high speed until it’s light and fluffy. Don’t skip scraping down the sides of the bowl! It helps everything mix evenly.

Step 3: Incorporate Wet Ingredients

Mix in the egg yolk, the damp pumpkin puree, and vanilla until well combined. This mixture smells amazing already—like fall in a bowl!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and all the warm spices. Slowly add this to the wet ingredients, mixing on low speed just until blended. Overmixing is a common pitfall here, and it can toughen the bars, so keep mixing to a minimum.

Step 5: Add the Chocolate Chips

Now remove the bowl from the mixer and gently fold in 1 ½ cups of those semi-sweet chocolate chips with a spatula. Spread the batter evenly in your prepared pan, then sprinkle the remaining chocolate chips on top, adding extras if you’re feeling indulgent!

Step 6: Bake and Cool

Bake at 350°F for about 25-30 minutes, until the edges are golden and a toothpick comes out with just a few moist crumbs. Let the bars cool completely on a wire rack before slicing—this cooling time helps them set and makes cutting cleaner.

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Pro Tips for Making Pumpkin Chocolate Chip Bars Recipe

Managing Pumpkin Moisture: I can’t stress enough how blotting the pumpkin puree keeps your bars from being too wet and mushy.
Mixing Technique: Mixing dry ingredients just until combined keeps the bars tender—not dense.
Chocolate Chip Distribution: Adding some chips on top creates those melty pockets that make every bite magical.
Baking Time Watch: Don’t wait until a toothpick comes out completely clean; a few moist crumbs mean the bars stay soft and chewy.

How to Serve Pumpkin Chocolate Chip Bars Recipe

Pumpkin Chocolate Chip Bars Recipe - Serving

Garnishes

I usually keep garnishes simple — a light dusting of powdered sugar or a drizzle of melted white chocolate makes these bars look extra inviting without competing with the flavors. For a festive touch, chopped toasted pecans on top are fantastic too.

Side Dishes

These bars are a perfect pairing with a hot cup of coffee or chai tea. If I’m serving them at brunch, I like to add a side of fresh fruit or even a scoop of vanilla ice cream for a dessert-style treat.

Creative Ways to Present

For holiday gatherings, I like to cut the bars into bite-sized squares and arrange them on a platter with mini forks or toothpicks. Sometimes, I’ll add a sprinkle of edible gold dust or cinnamon sticks for a rustic-chic vibe. Your guests will be impressed—and ask for the recipe, guaranteed!

Make Ahead and Storage

Storing Leftovers

I store these Pumpkin Chocolate Chip Bars in an airtight container at room temperature for up to 4 days. They actually taste better the next day when the flavors have had a chance to meld, so it’s great for making ahead.

Freezing

Whenever I freeze these bars, I wrap individual squares tightly in plastic wrap, then pop them into a freezer bag. They keep well for up to 3 months—perfect for prepping snacks in advance or saving leftovers.

Reheating

To reheat, I let the bars thaw at room temperature for a bit, then microwave for about 15 seconds or warm them in a low oven for 5 minutes. This brings back that fresh-baked softness and melty chocolate every time.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree rather than pumpkin pie filling because the latter contains added sugars and spices that can throw off the balance of this recipe. Using pure pumpkin lets you control the flavor and keeps the bars from getting too sweet or overly spiced.
How do I prevent my bars from being too cakey?

Mixing the batter just until the dry ingredients are incorporated helps keep the bars dense and chewy rather than cakey. Also, using only one egg yolk instead of a whole egg minimizes extra moisture that can lighten the texture.
Can I substitute the all-purpose flour with gluten-free flour?

Yes, you can use a gluten-free flour blend, but keep in mind that the texture might be a bit different. I recommend using a blend designed for baking and checking moisture levels, as gluten-free flours often absorb liquids differently.
How long do these bars last?

Stored in an airtight container at room temperature, these bars keep well for about 4 days. They can also be frozen for up to 3 months if you want to prepare ahead or save extras.
What’s the best way to cut the bars cleanly?

Make sure the bars are completely cooled before slicing. Using parchment paper with an overhang to lift the whole batch out makes it easier to cut evenly, and a sharp knife will give you clean edges without crumbling.

Final Thoughts

This Pumpkin Chocolate Chip Bars Recipe has become one of my absolute favorites because it captures all the cozy vibes of pumpkin spice season but with a chocolaty twist that everyone adores. I’ve shared it countless times and always get rave reviews. If you love simple, comforting, and utterly delicious treats, you’ll want to add this to your rotation. Trust me—you won’t regret making these bars, and I can’t wait for you to experience just how easy and rewarding they are to bake!