Nothing says cozy comfort quite like a batch of homemade Pumpkin Chocolate Chip Bars Recipe. This delightful treat melds the warm, earthy sweetness of pumpkin with rich bursts of melty chocolate chips, producing bars that are fudgy, tender, and just begging for a second (or third) helping. Whether you’re baking for the holidays, a casual get-together, or simply craving something special, this recipe is an absolute winner that delivers big on flavor and texture without fuss.
Ingredients You’ll Need
Gathering the simple yet carefully chosen ingredients is the first step toward dessert bliss. Each component plays a crucial role—from the creamy, melted butter setting the fudgy base, to the pumpkin pie spice adding that unmistakable warm charm, to the blend of chocolate chips ensuring every bite is decadently sweet and satisfying.
- Unsalted butter (1 cup): Melting this creates the fudgy texture that defines these bars, so don’t skip this step.
- Granulated sugar (1 cup): Adds the perfect sweetness and helps create a smooth batter.
- Light brown sugar (1 cup, packed): Adds moisture and a caramel-like depth to the bars.
- Pure pumpkin puree (1 cup): The heart of the recipe, providing moistness, flavor, and that lovely orange hue.
- Vanilla extract (2 teaspoons): Enhances the flavors, balancing pumpkin and chocolate perfectly.
- Large egg (1, room temperature): Binds the ingredients together without weighing down the texture.
- All-purpose unbleached flour (2 cups): Gives the bars structure while keeping them tender.
- Baking powder (1 teaspoon): Ensures a light and perfect rise.
- Kosher salt (1/2 teaspoon): Enhances sweetness and rounds out flavor profiles.
- Pumpkin pie spice (1 tablespoon): Injects that iconic autumn spice blend—cinnamon, nutmeg, and cloves.
- Semisweet chocolate chips (1 cup): Adds sweet bursts of smooth melting chocolate.
- Dark chocolate chips (1 cup): Provides a richer, slightly bittersweet contrast to balance the sweetness.
How to Make Pumpkin Chocolate Chip Bars Recipe
Step 1: Melt the Butter and Infuse with Spice
Start by placing 1 cup of unsalted butter in a medium saucepan over medium heat and melt it completely. This golden liquid butter is the secret to your bars’ fudgy, luscious texture. Next, stir in 1 tablespoon of pumpkin pie spice directly into the melted butter. Let it toast for about a minute, stirring occasionally. This step releases all those warm spices’ natural oils and aromas, deepening the flavor in a way you won’t want to skip.
Step 2: Sweeten the Spiced Butter
Once your butter-spice mixture is fragrant, add in 1 cup of granulated sugar and 1 cup packed light brown sugar. Stir thoroughly until the sugars dissolve into the mixture, creating an irresistibly smooth and sweet batter base. This combination delivers the perfect balance between sweetness and depth, thanks to the brown sugar’s molasses notes.
Step 3: Incorporate Pumpkin and Vanilla
Next, stir in the star ingredient—1 cup of canned pure pumpkin along with 2 teaspoons of vanilla extract. Mixing these in thoroughly ensures your bars stay moist and packed with that unmistakable pumpkin essence.
Step 4: Add Dry Ingredients with Care
Sprinkle 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon kosher salt evenly over your wet mixture—important not to stir immediately. This technique minimizes overmixing, which could toughen your bars. After a brief pause, gently fold the dry ingredients in until just combined, preserving tender crumb perfection.
Step 5: Fold in the Chocolate Chips
Now for the chocolate magic: carefully fold in 1 cup each of semisweet and dark chocolate chips using a spatula. The goal is to keep the chips intact and spread evenly throughout the batter so that every bite hints at melty chocolate goodness.
Step 6: Bake to Perfection
Pour the luscious batter into a greased baking pan and smooth it evenly. Bake in a preheated 350°F (177°C) oven for 25 to 30 minutes. Check doneness by inserting a toothpick in the center; it should come out with moist crumbs but no raw batter. The baked bars will have that perfect fudgy yet tender bite that makes this Pumpkin Chocolate Chip Bars Recipe truly special.
How to Serve Pumpkin Chocolate Chip Bars Recipe
Garnishes
Sprinkle a light dusting of powdered sugar on top for a pretty, snow-like effect or add a drizzle of melted white chocolate for an elegant touch. A small dollop of whipped cream or a scoop of vanilla ice cream also pairs beautifully, offering a creamy contrast to the bars’ dense texture.
Side Dishes
Serve these bars alongside a warm cup of spiced chai tea or rich coffee to complement the pumpkin and chocolate notes. For an extra indulgent treat, a simple bowl of fresh berries adds a fruity freshness that cuts through the richness.
Creative Ways to Present
Consider cutting the bars into bite-sized squares and serving them on a festive platter for parties or potlucks. You can stack them with layers of cream cheese frosting for a mini cake effect, or wrap them individually in parchment paper tied with twine—perfect for gifting or lunchbox treats.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Chocolate Chip Bars Recipe stored in an airtight container at room temperature for up to 3 days to maintain their moistness. If your kitchen is particularly warm, storing them in the fridge is perfectly fine, though they may firm up slightly.
Freezing
These bars freeze wonderfully. Wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag or container. Frozen bars will keep well for up to 3 months. When you’re ready to indulge, thaw them at room temperature or warm briefly in the oven for that fresh-baked feel.
Reheating
For the best experience, reheat bars in a 300°F (150°C) oven for 10 to 15 minutes until warmed through. This brings back the softness and gently melts the chocolate chips again. Avoid microwaving for long periods, which can dry out the bars.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but fresh pumpkin needs to be cooked and pureed until smooth before using. Canned pumpkin puree has a consistent moisture level that helps maintain the right texture, so when using fresh, make sure it’s well-drained and thick.
Is it possible to make these bars gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend that’s suitable for baking. Just be mindful of how the texture might change slightly and adjust baking time if needed.
Can I substitute the chocolate chips?
Of course! Feel free to use your favorite chocolate type—white chocolate, milk chocolate, or even chunks of a good-quality chocolate bar will work beautifully for a twist on the classic.
How long do these bars last when refrigerated?
Stored properly in an airtight container, the bars will stay fresh in the fridge for up to 5 days. Allow them to come to room temperature or warm slightly before enjoying for the best texture.
Can I double the recipe for a larger batch?
Yes, doubling this Pumpkin Chocolate Chip Bars Recipe is straightforward. Use a larger baking pan or two pans, and keep an eye on baking time, as it may vary slightly with increased batter volume.
Final Thoughts
If you’re looking for a dessert that captures the essence of fall while delivering layers of rich, indulgent flavor, this Pumpkin Chocolate Chip Bars Recipe is a must-try. It’s simple enough for a weeknight treat but surefire to impress any crowd. Go ahead, bake a batch and watch these bars disappear faster than you can say pumpkin spice!
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Pumpkin Chocolate Chip Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously fudgy Pumpkin Chocolate Chip Bars combine the rich flavors of pumpkin puree, warm pumpkin pie spice, and both semisweet and dark chocolate chips. These bars are perfect for a cozy fall dessert or anytime you crave a moist, flavorful treat with a seasonal twist.
Ingredients
Wet Ingredients
- 1 cup (227 g) unsalted butter
- 1 cup (220 g) packed light brown sugar
- 1 cup (200 g) granulated sugar
- 1 (8-oz) cup (227 g) canned 100% pure pumpkin puree
- 2 teaspoons (10 ml) vanilla extract
- 1 large egg, at room temperature
Dry Ingredients
- 2 cups (240 g) all-purpose unbleached flour
- 1 teaspoon (5 g) baking powder
- 1/2 teaspoon (3 g) kosher salt
- 1 tablespoon (8 g) pumpkin pie spice
Chocolate Chips
- 1 cup (170 g) semisweet chocolate chips
- 1 cup (170 g) dark chocolate chips
Instructions
- Melt Butter and Toast Spices: Place 1 cup of unsalted butter in a medium saucepan and melt over medium heat until completely liquefied. Add 1 tablespoon pumpkin pie spice and toast it in the melted butter for about 1 minute, stirring occasionally until aromatic.
- Add Sugars: Stir in the granulated sugar and packed light brown sugar into the spiced melted butter. Mix thoroughly until a smooth batter base forms.
- Incorporate Pumpkin and Vanilla: Add the canned pure pumpkin puree and vanilla extract to the mixture. Stir to evenly combine the ingredients, adding moisture and flavor.
- Add Egg: Beat in 1 large egg at room temperature to the wet mixture until fully integrated.
- Add Dry Ingredients: Gently sprinkle the flour, baking powder, and kosher salt over the wet mixture. Avoid stirring immediately to prevent overmixing; this ensures tender bars.
- Fold in Chocolate Chips: Carefully fold in both semisweet and dark chocolate chips with a spatula, distributing them evenly without breaking the chips.
- Bake the Bars: Pour the batter into a greased baking pan and bake in a preheated oven at 350°F (177°C) for about 25 to 30 minutes. Test doneness by inserting a toothpick in the center — it should come out with moist crumbs but no wet batter. Let cool before cutting into 12 bars.
Notes
- Using melted butter creates a fudgy texture in the bars.
- Toasting the pumpkin pie spice in butter enhances its flavor and aroma.
- Do not overmix once dry ingredients are added to avoid tough bars.
- Check the bars a few minutes before the end of baking time as ovens vary.
- Allow bars to cool completely before cutting for clean slices.
