It was a crisp autumn afternoon, and the scent of pumpkin spice filled the air. I was craving something warm, cozy, and chocolatey. That’s when these Pumpkin Bars with Chocolate Chips were born. They’re fudgy, packed with pumpkin flavor, and dotted with melty chocolate—everything you could want in a fall treat. And the best part? They are incredibly easy to make!
These pumpkin bars aren’t your average cakey treats. The melted butter gives them a rich, fudgy texture similar to a blondie. This recipe is a quick and easy way to satisfy your pumpkin spice cravings, whether you’re a seasoned baker or just starting out. Plus, it’s a one-pot wonder, meaning less cleanup for you!
Why You’ll Love It
These Pumpkin Bars with Chocolate Chips are more than just a dessert; they’re an experience. They capture the warmth and comfort of fall in every bite. Here’s why you’ll fall head over heels for this recipe:
- Fudgy Texture: Forget cakey pumpkin bars! These are wonderfully dense and fudgy, thanks to the melted butter. It creates a rich, melt-in-your-mouth texture you won’t be able to resist.
- Perfect Spice Balance: The blend of pumpkin pie spice provides the perfect amount of warmth and cozy flavor. It complements the sweetness and fudgy texture, creating an irresistible combination. If you don’t have pre-made pumpkin pie spice, there’s an easy mix to make from spices in your pantry.
- Quick & Easy: This recipe comes together in a flash. It’s the perfect treat for busy weeknights or when you’re craving something sweet and satisfying without a lot of fuss.
- One-Pot Wonder: Less mess, less stress! All you need is one saucepan and a baking pan to make these delicious bars. It makes cleaning up after a breeze.
Pumpkin Bars with Chocolate Chips
- Total Time: 40-45 mins
- Yield: 12 bars
Description
These fudgy Pumpkin Bars with Chocolate Chips are a delightful fall treat, packed with pumpkin spice and melty chocolate. They’re quick, easy, and baked in one pan, making them perfect for any occasion. The rich, blondie-like texture will leave you wanting more.
Ingredients
- 1 cup (2 sticks) butter
- 1 tablespoon pumpkin pie spice
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 (8-oz) can pumpkin puree
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 large egg
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Melt butter in a saucepan, add pumpkin pie spice, and toast briefly.
- Stir in sugars, pumpkin puree, vanilla, and salt. Add the egg and mix well.
- Whisk flour and baking powder separately, then gradually add to the wet ingredients.
- Pour batter into the pan, sprinkle chocolate chips on top, and gently fold them in.
- Bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely before slicing.
Notes
If you don’t have pumpkin pie spice, you can make your own by combining 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg. For extra richness, use brown butter instead of regular butter. If you prefer a less sweet treat, reduce the amount of sugar by ¼ cup. For a chewier bar, slightly underbake them. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25-30 mins
- Category: Desserts
- Method: Bake
- Cuisine: American
What You’ll Need
Let’s gather our ingredients! This recipe is beautifully simple, relying on pantry staples and the star of the show, pumpkin puree.
- Butter: 1 cup (2 sticks) – Use salted or unsalted; it works great either way!
- Pumpkin Pie Spice: 1 tablespoon – This blend adds that cozy, warm flavor. If you don’t have any on hand, don’t worry. There’s a note in the recipe for what to do.
- Sugar: 1 cup granulated and 1 cup packed brown sugar – This combo adds sweetness and moisture.
- Pumpkin Puree: 1 (8-oz) can – Not pumpkin pie filling! Just plain pumpkin puree.
- Vanilla: 2 teaspoons – A touch of vanilla enhances all the other flavors.
- Salt: ½ teaspoon kosher salt
- Egg: 1 large
- Flour: 2 cups all-purpose, spooned and leveled
- Baking Powder: 1 teaspoon
- Chocolate Chips: 1 cup semi-sweet and 1 cup dark chocolate – These pockets of chocolate make these bars extra special. Feel free to change up the chocolate ratio or use different types of chips!
Step-by-Step Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper. I like to use parchment paper so I can easily lift the bars out of the pan later.
Step 2: Melt the Butter and Toast the Spices
In a medium saucepan over medium heat, melt the butter. Once melted and bubbly, add the pumpkin pie spice and let it sizzle for a few seconds to release its fragrant aroma. Take the pot off the heat after toasting the spices.
Step 3: Combine the Wet Ingredients
Stir in the granulated sugar and brown sugar until combined. Add the pumpkin puree, vanilla extract, and salt. Crack in the egg and stir vigorously to prevent it from curdling. If the butter mixture is still very hot, let it cool slightly before adding the egg.
Step 4: Add the Dry Ingredients
In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 5: Fold in Chocolate Chips and Bake
Pour the batter into the prepared pan and spread evenly. Sprinkle the chocolate chips over the top and gently fold them into the batter using a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be slightly pulling away from the sides of the pan.
Step 6: Cool and Enjoy
Let the bars cool completely in the pan before slicing and serving.
Smart Tips & Tricks
Here are a few tips to help you make the best Pumpkin Bars with Chocolate Chips:
- Toast the Spices: When you melt the butter, add the pumpkin pie spice and let it sizzle for a few seconds to enhance the warm, aromatic flavors. It’s a little step that makes a big difference!
- Don’t Overmix: Overmixing can lead to tough bars. Mix the batter until just combined, ensuring all ingredients are incorporated, but don’t overdo it.
- Fold in the Chocolate Chips: After spreading the batter in the pan, sprinkle the chocolate chips on top and gently fold them in. This creates those delightful pockets of chocolate throughout the bars.
- Cool Before Slicing: Let the bars cool completely before slicing to prevent them from crumbling. It’s hard to wait, but it is worth it!
- Freezing for Later: These bars freeze beautifully! Wrap them tightly in plastic wrap or aluminum foil and store them in a freezer-safe container for up to 3 months.
Check out our collection of dessert recipes for more sweet inspiration!
Flavor Twists
Want to customize your Pumpkin Bars with Chocolate Chips? Here are a few ideas:
- Nutty Delight: Add ½ cup chopped walnuts or pecans to the batter along with the chocolate chips for a crunchy twist.
- Cream Cheese Swirl: Mix together 4 ounces of softened cream cheese with ¼ cup sugar and ½ teaspoon vanilla extract. Dollop spoonfuls of the cream cheese mixture over the batter and swirl it in with a knife or toothpick before baking.
- Spiced Glaze: Whisk together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon pumpkin pie spice. Drizzle the glaze over the cooled bars for an extra layer of flavor.
- Chocolate Drizzle: Melt ½ cup semi-sweet chocolate chips and drizzle it over the cooled bars for a double dose of chocolate.
Find more inspiration in our Desserts category. You might find a new favorite!
Are these pumpkin bars cakey or fudgy?
These pumpkin bars are wonderfully fudgy, thanks to the melted butter and the perfect balance of pumpkin puree and spices. They are similar to blondies in texture.
Can I use fresh pumpkin puree instead of canned?
Yes, you can use homemade pumpkin puree! Be sure to drain it before adding it and reduce the amount by 2 tablespoons as homemade puree tends to have more moisture.
Can I freeze these pumpkin bars?
Absolutely! These bars freeze beautifully. Wrap them tightly in foil and then place them in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or on the counter.
Can I use different types of chocolate chips?
While semi-sweet and dark chocolate chips are recommended, you can use milk chocolate chips, white chocolate chips, butterscotch chips, or even chopped nuts like walnuts or pecans.
How to Serve
These Pumpkin Bars with Chocolate Chips are delicious on their own, but here are a few ideas to take them to the next level:
- Warm and Cozy: Serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of warm bars and cold topping is heavenly.
- Coffee Break Treat: Enjoy a bar with your afternoon coffee or tea for a comforting pick-me-up.
- Party Favorite: These bars are perfect for potlucks, bake sales, or any fall gathering. Cut them into squares and watch them disappear!
- Breakfast on the Go: Crumble a bar over your morning yogurt or oatmeal for a pumpkin spice-infused breakfast.
For more delicious ways to enjoy pumpkin, try our classic pumpkin pie recipe.
That’s a Wrap
These fudgy Pumpkin Bars with Chocolate Chips are a real crowd-pleaser. They are the perfect fall treat, but honestly, I bake them all year round! The mix of pumpkin, warm spices, and chocolate chunks is simply irresistible. They’re easy to make and even easier to devour! So go ahead, bake a batch and share the pumpkin love. More delicious dessert recipes are just a click away on our Desserts page. Don’t forget to share your baking triumphs with us on social media!
