Pumpkin Chocolate Chip Bars: Better Than Cake!
Okay, so I need to tell you about these Pumpkin Chocolate Chip Bars. They’re my go-to treat every fall! Picture this: soft pumpkin goodness mixed with melty chocolate chips. It’s like autumn and chocolate had a baby, and honestly? It’s AMAZING!
I make them all the time because they’re way easier than baking a whole cake. Plus, you can grab one and go. My friends always ask for the recipe when I bring these to parties.
They vanish so fast! Trust me, once you try these bars, regular desserts just won’t cut it anymore.
Ingredients You’ll Need
Here’s the good stuff you need—scroll down to grab exact amounts from the recipe card, okay?
- Pumpkin Puree: This is what makes everything moist and delicious, just grab the plain stuff from a can, not pie filling.
- All-Purpose Flour: Keeps things chewy and perfect, make sure you give it a quick sift so there aren’t lumps.
- Brown Sugar: Adds that yummy caramel taste we all love, and honestly, either light or dark works great here.
- Chocolate Chips: Semi-sweet ones are my favorite because they’re not too sweet and melt like a dream in every bite.
- Eggs: These hold everything together nicely, and room temperature ones mix way better, so plan ahead a bit.
- Butter: Melted butter makes these so rich and gives you those crispy edges, I always use unsalted myself.
- Pumpkin Pie Spice: All those warm spices like cinnamon and nutmeg in one bottle, it smells like a hug, honestly.
- Baking Powder: Makes your bars fluffy instead of flat and dense, fresh stuff works best, so check that date.
How to Make Pumpkin Chocolate Chip Bars
So, these come together super fast. You’ll spend maybe fifteen minutes actually doing stuff. Ready?
Step 1: Preheat and Prepare Pan
Turn your oven to 350°F first thing. Line that 9×13 pan with parchment paper and let some hang over the edges for later.
Step 2: Mix Wet Ingredients
Grab your pumpkin (1 cup), melted butter (½ cup), brown sugar (1 cup), eggs (2), and vanilla (1 teaspoon). Mix until smooth.
Step 3: Combine Dry Ingredients
In another bowl, whisk your flour (2 cups), pumpkin pie spice (2 teaspoons), baking powder (1 teaspoon), and salt (½ teaspoon) together.
Step 4: Create Batter
Now fold those dry ingredients into your wet stuff slowly. Don’t go crazy mixing or your bars get tough, and nobody wants that.
Step 5: Add Chocolate Chips
Stir in most of your chocolate chips (1½ cups total). Save a handful to toss on top because it looks really pretty that way.
Step 6: Bake the Bars
Pour everything into your pan and pop it in for 25-30 minutes. You want the edges set and a toothpick mostly clean when tested.
Step 7: Cool and Slice
Let them sit in the pan for at least an hour. I know it’s hard to wait! Then lift out and slice into squares.
Tips for the Best Pumpkin Chocolate Chip Bars
- Use Pure Pumpkin: The canned stuff is perfect, but stay away from pie filling because it’s got extra sugar and spices already mixed in.
- Don’t Overbake: Pull them out when they look slightly underdone in the middle. They keep cooking while cooling, and that’s the secret to perfect texture.
- Room Temperature Ingredients: Seriously, leave your eggs and butter out for a bit. Everything mixes smoother and bakes more evenly that way, I promise.
- Double the Chocolate: Who doesn’t want more chocolate? Throw extra chips on top before baking, and you’ll look like a pro baker, just like with my Salted Caramel Pumpkin Bars.
- Line Your Pan: Parchment paper is your best friend here. You can just lift the whole thing out and slice cleanly without any mess or fuss.
Variations and Substitutions
Want to switch things up? These bars are super flexible, and you can totally make them your own.
- White Chocolate: Try white chocolate chips instead for something sweeter and creamier. So good with the pumpkin!
- Gluten-Free: Use that 1:1 gluten-free flour, and nobody will even know the difference. Still soft and chewy, I swear.
- Maple Butter: Replace half your butter with maple butter for extra fall vibes. It tastes incredible with pumpkin.
- Cream Cheese Swirl: Drop some sweetened cream cheese on top and swirl it around. Instant cheesecake vibes!
- Nutty Addition: Toss in chopped pecans or walnuts for crunch. The nuts and chocolate together? Chef’s kiss.
Frequently Asked Questions
Can I make bars ahead of time?
Yep! Bake them two days early if you want. Just keep them in an airtight container on your counter, and they’ll taste fresh.
How do I store leftover bars?
Pop them in an airtight container. They’ll stay good on the counter for three days or in the fridge for a whole week.
Can I freeze pumpkin chocolate chip bars?
Absolutely! Wrap each bar in plastic wrap, throw them in a freezer bag, and they’ll last three months. Perfect for planning ahead.
Why are my bars too dry?
Probably got overbaked. Next time, take them out five minutes earlier and check that the center still looks a tiny bit underdone.
Can I use fresh pumpkin instead of canned?
You can roast and puree fresh pumpkin if you want. But canned is easier and honestly gives you better results every time.
What’s the best chocolate to use?
Semi-sweet chips are my top pick. But you can use dark chocolate if you like it less sweet, or milk chocolate for something sweeter.
How do I get clean slices?
Stick the whole pan in the fridge for an hour first. Then use a sharp knife and wipe it clean between each cut.
Can I make these in a different pan size?
Sure thing! An 8×8 pan makes thicker bars, but you’ll need to bake them a bit longer. A 9×9 works great too.
Pumpkin Chocolate Chip Bars: Better Than Cake!
Ingredients
- 1 cup pumpkin puree
- ½ cup unsalted butter melted
- 1 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips
Instructions
- Heat your oven to 350°F and line your baking pan with parchment paper with some hanging over the sides.
- Mix pumpkin, melted butter, brown sugar, eggs, and vanilla together until everything looks smooth and well combined.
- Whisk flour, pumpkin pie spice, baking powder, and salt together in a different bowl until evenly mixed throughout.
- Fold dry ingredients into wet mixture gently, stirring just until combined without mixing too much or overworking the batter.
- Stir in most of the chocolate chips and save some to sprinkle on top for a pretty bakery look.
- Pour batter into your prepared pan, spread it evenly, then sprinkle those reserved chocolate chips all over the top.
- Bake for 25-30 minutes until edges look set and a toothpick poked in comes out mostly clean.
- Cool completely in the pan for 1hr, then lift out using the parchment paper and slice into DELICIOUS bars!
Notes
- Don’t bake too long, or they’ll be dry instead of chewy and perfect.
- They get firmer as they cool, so just be patient for the best results.
- Store in an airtight container on your counter for up to three days.
- Room temperature eggs work better and make a smoother batter for even baking throughout.
