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

If you’re looking for the perfect fall treat that’s both cozy and utterly delicious, I’ve got just the thing for you. This Pumpkin Chocolate Chip Bars Recipe is one of my absolute favorites, and I’m pretty sure once you try it, it’ll become a go-to for you too. These bars have that wonderful pumpkin spice warmth combined with melty chocolate chips—seriously, it’s like autumn in every bite!

💙

Why You’ll Love This Recipe

Rich Pumpkin Flavor: I love how the spices complement the pumpkin, making every bite taste like fall in the best way.
Perfectly Chewy Texture: These bars come out soft and chewy, unlike cakey pumpkin desserts that can be dry.
Chocolate Chips Galore: Loads of melty semi-sweet chocolate chips mean chocolate lovers won’t be disappointed.
Easy to Make: No fancy techniques needed—just straightforward baking with simple steps you’ll easily master.

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, pumpkin spice bars, fall dessert recipes, easy pumpkin bars, chocolate chip bar recipe

Ingredients You’ll Need

This Pumpkin Chocolate Chip Bars Recipe uses staple baking ingredients that come together beautifully, especially the warm spices that really elevate the pumpkin. I usually pick a good-quality pumpkin puree (not pie filling) and make sure my spices are fresh—they make such a difference!

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, pumpkin spice bars, fall dessert recipes, easy pumpkin bars, chocolate chip bar recipe

Unsalted Butter: Using room temperature butter helps it cream smoothly with the sugars for that tender texture.
Dark Brown Sugar: Adds a rich molasses flavor that pairs perfectly with pumpkin spice.
Granulated Sugar: Balances the sweetness and helps create the right structure in the bars.
Egg Yolk: Just one gives a lovely richness without making the bars cakey.
Vanilla: A splash brightens and rounds out the flavors beautifully.
Pumpkin Puree: Make sure it’s pure pumpkin, not pie filling, for the best texture and flavor.
Semi-sweet Chocolate Chips: Divided between the batter and sprinkled on top for gooey chunks of chocolate in every bite.
All-Purpose Flour: Spoon and level it for accuracy; this keeps the bars from getting dense.
Baking Soda & Baking Powder: A combo to help the bars rise just right.
Kosher Salt: Enhances all the flavors—don’t skip it.
Ground Cinnamon, Ginger, Cloves, Allspice, Nutmeg: This classic pumpkin spice blend fills the kitchen with fall magic as it bakes.

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

Over the years, I’ve had fun tweaking this Pumpkin Chocolate Chip Bars Recipe to suit different moods and tastes. You can totally make it your own—and trust me, each version turns out delicious.

Nutty Twist: I once added chopped pecans—my family went crazy for the extra crunch and nuttiness that paired perfectly with pumpkin.
Vegan Version: Swapping butter for coconut oil and using a flax egg works wonders if you want dairy-free bars.
Extra Spice: If you love bold pumpkin spice flavor, I sometimes double the cinnamon and ginger.
White Chocolate Chips: For a sweeter, creamier finish, try replacing semi-sweet chips with white chocolate chips.

How to Make Pumpkin Chocolate Chip Bars Recipe

Step 1: Prep Your Pan and Pumpkin

Start by preheating your oven to 350°F and lining a 9×13-inch pan with parchment paper, letting it hang over the edges for easy bar removal later. Then, spread your pumpkin puree on a large plate and blot it with paper towels—this removes excess moisture so your bars stay chewy, not soggy. It’s a little trick I discovered after my first attempt was a bit too wet!

Step 2: Cream Butter and Sugars

Using a stand mixer with a paddle attachment (or a handheld mixer), beat the room-temperature butter with dark brown and granulated sugars on medium-high speed for 2 to 3 minutes until it’s light and fluffy. This step really creates that tender crumb texture you want in the bars. Remember to scrape down the bowl sides so everything’s evenly mixed.

Step 3: Add the Pumpkin and Flavors

Mix in the egg yolk, pumpkin puree you blotted earlier, and vanilla extract until everything is combined well. You’ll notice the batter thickens up nicely here, the warm pumpkin scent really starts filling the kitchen.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and all the cozy spices—cinnamon, ginger, cloves, allspice, and a pinch of nutmeg. This mix is what brings that unmistakable pumpkin bar flavor that I absolutely love.

Step 5: Mix Dry Ingredients into Wet

Add the dry ingredients to the pumpkin and butter mixture, mixing on low speed just until combined—be gentle here to avoid overmixing, which can make the bars tough. Then fold in 1 1/2 cups of the chocolate chips by hand. This little extra step ensures each bar is packed with melty chocolate goodness.

Step 6: Spread Batter and Add Remaining Chips

Transfer the batter to your prepared pan, using an offset spatula (or the back of a spoon) to press it evenly across. Sprinkle the remaining 1/4 cup chocolate chips over the top, adding more if you like—because who doesn’t want even more chocolate?

Step 7: Bake and Cool

Bake for 25 to 30 minutes until the edges look set and golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. I found that temp and timing are key here—any longer and the bars dry out, any shorter and they’re too gooey. Let the bars cool completely on a wire rack before slicing into squares, this helps them set perfectly.

👨‍🍳

Pro Tips for Making Pumpkin Chocolate Chip Bars Recipe

Pumpkin Moisture Control: Blotting the pumpkin puree is a game-changer; it keeps your bars from getting soggy.
Don’t Overmix: Mixing just until combined keeps the texture soft and chewy rather than dense or tough.
Fresh Spices Matter: Using freshly ground or recent spices makes the pumpkin flavor pop, so check the dates on your spice jars.
Watch the Bake Time: Keep an eye near the end to prevent drying out—every oven’s different!

How to Serve Pumpkin Chocolate Chip Bars Recipe

Pumpkin Chocolate Chip Bars Recipe - Serving

Garnishes

I love just dusting a little powdered sugar on top or adding a swirl of whipped cream for an afternoon treat. Sometimes, I’ll add a sprinkle of chopped toasted pecans on top for an extra bit of crunch and a nutty contrast.

Side Dishes

These bars are delicious on their own but also pair wonderfully with a scoop of vanilla ice cream or a warm cup of chai tea. For a more indulgent breakfast, serve alongside some Greek yogurt with honey and fresh fruit.

Creative Ways to Present

For holiday parties, I like to cut these bars into bite-size squares and arrange them on a festive platter with mini pumpkin decorations around. Adding a drizzle of melted white chocolate over the top creates a pretty, professional-looking finish.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store these bars tightly covered in an airtight container at room temperature, and they keep fabulously for up to 4 days. They actually taste even better the next day once the flavors meld a bit more.

Freezing

If you want to freeze leftovers, wrap individual bars in plastic wrap and place them in a freezer-safe bag. When wrapped well, they freeze beautifully for up to 3 months, so you can enjoy a homemade treat anytime.

Reheating

I gently reheat frozen bars in the microwave for about 15-20 seconds or until warm, which keeps them soft and melty without drying out. You can also let them thaw at room temperature for 30 minutes for more even reheating.

FAQs

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

I don’t recommend using pumpkin pie filling as it already contains added sugars and spices that could throw off the flavor and texture balance of the bars. Stick to pure pumpkin puree for best results.
How do I avoid soggy pumpkin bars?

Be sure to blot the pumpkin puree with paper towels to remove excess moisture before mixing it into the batter. This simple step helps keep your bars chewy rather than wet or gummy.
Can I make these bars gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend that has xanthan gum included. Just be gentle when mixing to maintain the right texture.
How long will these pumpkin chocolate chip bars keep?

Stored tightly covered at room temperature, they stay fresh for up to 4 days. For longer storage, freezing is your friend—just wrap them well to preserve quality.

Final Thoughts

I absolutely love how this Pumpkin Chocolate Chip Bars Recipe turns out every single time—it’s that perfect balance of pumpkin spice warmth and chocolate richness with a chewy texture that feels like a big cozy hug. When I first tried making pumpkin bars, I used a different recipe and ended up with something dry and crumbly. But this one? It’s foolproof and always a crowd-pleaser. I truly hope you’ll enjoy baking and sharing these bars as much as I do. Go ahead, grab your mixing bowl, and let’s get baking!