Pumpkin chocolate chip bars are the perfect fall dessert! I’m going to go ahead and say it, these are superior to pumpkin chocolate chip cookies and pumpkin chocolate chip bread. (If you do want a great pumpkin bread recipe, try THIS ONE!). That’s just my opinion but I’ll tell you why…TEXTURE! Oh my gosh I love these things. They still have a little bit of that cakey texture that you inevitably get with anything that uses canned pumpkin, but these are denser and almost fudgy! They’re just a little too cakey to call a blondie, hence the name “bar,” but they’re almost there.
Did you know today (October 1) is National Pumpkin Spice Day and the entire month of October is National Pumpkin Month? I love pumpkin! In this pumpkin chocolate chip bar recipe I like to use a higher ratio of brown sugar to white sugar because the molasses in the brown sugar compliments the pumpkin and pumpkin pie spice so well! Pumpkin, pumpkin pie spice, and molasses are a perfect flavor match!
Don’t have Pumpkin Pie Spice? Easy, make your own!
Making your own pumpkin pie spice is so easy! Here’s how you make 1 tablespoon of pumpkin pie spice, which is how much you need for this recipe! Feel free to quadruple this recipe to have a little stock of it ready to go for the fall season.
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon all spice
- optional : add a pinch of cardamom
Do I have to use semi-sweet chocolate chips?
I prefer semi-sweet chocolate chips personally because I love how the slight bitterness of the chocolate cuts through the super sweet pumpkin flavor. But feel free to experiment and try out some other mix-ins! These would be delicious with white chocolate chips, butterscotch chips, maybe some caramel bits or even chopped pecans?! Try out some different things and then tell me what you tried and how it turned out!
What is the best way to save these pumpkin chocolate chip bars for later?
These bars are best eaten within the first 2-3 days of being made, but if your bars are still around by then I stick mine in the freezer! I usually wrap each serving individually in plastic wrap for a quick thaw and an easy treat whenever I have a craving! But you can also just place them in a large Tupperware together, just place parchment paper or plastic wrap between them if you plan on stacking these bars, otherwise they’ll stick together.
Baking Tip: For easy removal of your pumpkin chocolate chip bars line your pan with foil or parchment paper and then grease it. This way when your bars are cool you can life the entire thing straight out of the pan
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- 1 cup butter, softened
- 1 ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons vanilla
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cups flour, measured correctly
- 1 ½ cups semisweet chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Cream
together softened butter and both sugars for 1 minute until light and fluffy.
- Add in the egg, pumpkin puree, vanilla, pumpkin pie spice, salt, and baking powder and beat together until smooth and thoroughly mixed.
- Add in your correctly measured flour and stir it
in until just barely combined. Stir in chocolate chips until evenly dispersed. I
like to reserve a small handful of chocolate chips to sprinkle on top of the
batter just to make them look prettier.
- Grease a 9x13 pan and pour batter into pan.
Using your spatula spread batter evenly across pan. Bake for 30-35 minutes. like to bake mine on the lower end of that time frame for a bit of a fudgier consistency. Don’t overbake them or they’ll be dry and crumbly.
Amount Per Serving: Calories: 218 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 28mg Sodium: 178mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 1g Sugar: 20g Sugar Alcohols: 0g Protein: 2g
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Try out these other fun fall desserts!