I finally perfected my Pumpkin Bars with chocolate chips after dozens of tests, and there’s one simple trick I can’t wait to share.

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I’ve been tinkering with Chocolate Chip Bars all fall, and these pumpkin ones surprised me. I fold pumpkin puree into the mix and it gives the bars a tender, chewy bite that keeps you sneaking another square.

The semi sweet chocolate chips become little molten surprises, some big, some small, and they change every bite. It’s not the same old Pumpkin Dessert you think you know, theres a bit of edge to it that makes you wonder whats really happening in the flavor.

I made mistakes testing these, which is why theyre honest and oddly addictive.

Ingredients

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Moisture and fiber, mild sweet flavor, adds pumpkiny depth and keeps bars soft for fall.
Rich fat gives a tender crumb and flavor makes edges golden and slightly crisp.
Adds sweetness, molasses notes, keeps bars moist and chewier than white sugar, tastes caramel.
Bind ingredients, add protein and structure, help rise slightly and give richness and gloss.
Provides bulk and carbs, creates structure through gluten, too much makes bars dense though.
Sweet bitter balance, melty pockets, add indulgence and texture, not overpowering, little crunch.
Tiny amounts boost aroma and flavor, make it cozy, not spicy hot, very autumn.

Ingredient Quantities

2 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

2 large eggs

1 cup pumpkin puree (not pumpkin pie filling)

2 teaspoons vanilla extract

1 1/2 cups semi sweet chocolate chips

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 9×13 inch pan with parchment or grease it well so the bars don’t stick.

2. In a medium bowl whisk together 2 1/2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1 teaspoon salt. Set aside.

3. In a large bowl or the bowl of a mixer beat 1 cup (2 sticks) softened unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes. Don’t skimp on creaming, it helps texture.

4. Add 2 large eggs one at a time, mixing after each until combined, then stir in 1 cup pumpkin puree (not pumpkin pie filling) and 2 teaspoons vanilla extract until smooth. Use room temperature eggs so the batter stays smooth.

5. Gradually add the dry ingredients to the wet, mixing on low just until you no longer see streaks of flour. Overmixing will make the bars tough, so stop as soon as it’s combined.

6. Fold in 1 1/2 cups semi sweet chocolate chips with a spatula; reserve a small handful to sprinkle on top if you want pretty bars.

7. Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula or the back of a spoon, and press the reserved chips on top for a nice look.

8. Bake on the middle rack for 25 to 30 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. Rotate the pan once halfway through if your oven runs hot.

9. Let the bars cool completely in the pan on a wire rack, then chill 20 to 30 minutes for cleaner slices if you prefer neater squares. You can also cut warm for a gooey look, but they’ll be messier.

10. Cut into squares and store in an airtight container at room temperature up to 3 days or refrigerate up to a week. Tip: measure flour by spooning into the cup and leveling it, don’t scoop, that keeps the bars from getting dry.

Equipment Needed

1. 9×13 inch baking pan, lined with parchment or greased well so the bars don’t stick
2. Medium and large mixing bowls (you’ll use both)
3. Electric hand mixer or stand mixer, or a sturdy wooden spoon if you wanna do it by hand
4. Measuring cups and measuring spoons (accurate flour measuring is key)
5. Whisk for the dry ingredients
6. Rubber spatula for folding and an offset spatula or the back of a spoon to smooth the batter
7. Cooling rack and a toothpick to check doneness
8. Oven mitts and a sharp knife for cutting neat squares

FAQ

Q: What pan size and baking time should I use? A: Use a 9×13 inch pan, preheat oven to 350°F and bake about 25 to 30 minutes. A toothpick should come out with a few moist crumbs, not totally clean. If you use a smaller pan it will take longer, bigger pan less time, so watch it.

Q: Can I use canned pumpkin pie filling instead of pumpkin puree? A: No, dont use pie filling. It has added sugar and spices that will throw off the texture and flavor. Use plain pumpkin puree (not pie filling) or homemade mashed roasted pumpkin.

Q: How do I keep the bars moist and not dry? A: Dont overbake, thats the main thing. Pull them when a toothpick shows moist crumbs. Let them cool in the pan on a rack so they finish setting, then store airtight. You can also add 1 to 2 tablespoons of oil or 1/4 cup applesauce if you want extra chewiness.

Q: Can I make substitutions for dietary needs? A: Yes. Swap salted butter and just cut 1/4 teaspoon salt from the recipe. For dairy free use a stick style vegan butter and dairy free chocolate chips. For gluten free use a trusted 1:1 cup for cup GF flour blend, results will be slightly different but still good.

Q: My chocolate chips always sink to the bottom, how do I stop that? A: Toss the chips in a tablespoon of flour before folding them in, or fold them in at the very end and press a few on top. Using mini chips also helps keep them evenly distributed. Chilling the batter for 10 minutes can help too.

Q: Can I freeze these bars and how should I reheat them? A: Yes. Cool completely, cut, wrap pieces in parchment and foil or put in an airtight container and freeze up to 3 months. Thaw overnight in the fridge or a couple hours at room temp. Warm in a 300°F oven for 8 to 10 minutes if you want them warm and melty.

Delicious Pumpkin Chocolate Chip Bars Recipe Substitutions and Variations

All-purpose flour: swap for a 1 to 1 gluten-free all-purpose blend (works great if it contains xanthan gum), or use whole wheat pastry flour 1 to 1 for a nuttier, slightly denser bar, or try spelt flour 1 to 1 but use a touch less liquid since spelt absorbs more.
Unsalted butter: replace with solid coconut oil 1 to 1 (gives a hint of coconut), or use neutral vegetable/canola oil about 3/4 to 1 cup (results a bit more tender), or cut fat by swapping half or all the butter for unsweetened applesauce 1 to 1 (texture will be moister and more cake like).
Granulated sugar: swap with coconut sugar 1 to 1 for a deeper caramel note, or use extra light brown sugar 1 to 1 for more chew, or use maple syrup or honey at about 3/4 cup per 1 cup sugar (reduce other liquids slightly and expect a darker, moister crumb).
Large eggs: use flax “eggs” (for 2 eggs mix 2 tbsp ground flaxseed with 6 tbsp water, wait 5 minutes), or 1/2 cup unsweetened applesauce for 2 eggs, or 1/2 cup puréed silken tofu for 2 eggs, or a commercial egg replacer per package directions.

Pro Tips

– Drain the pumpkin first. Scoop the puree into a fine mesh sieve or wrap in cheesecloth and press or hang it for 15 to 30 minutes so excess water comes out, or pat it with paper towels. Too much moisture makes the bars cake-y and underbaked, so do this even if the recipe doesnt call for it.

– Brown the butter for a flavor upgrade, then let it cool to room temp before creaming with the sugars so you dont cook the eggs. Browned butter gives a nutty caramel note that makes these taste way better than plain butter, just dont skip cooling it.

– Be gentle when you combine things. Mix the dry into the wet on low and stop as soon as you dont see streaks of flour, and fold in the chips by hand with a spatula. Overmixing = tough bars, and smashing the chips with a mixer makes them clump or melt into blobs.

– Use an oven thermometer and check the center with a toothpick near the minimum bake time, you want a few moist crumbs not raw batter. If you want neat squares chill the pan 20 to 30 minutes before cutting, but cut warm if you want extra gooey, messy bars.

Delicious Pumpkin Chocolate Chip Bars Recipe

Recipe by Sarah level

0.0 from 0 votes

I finally perfected my Pumpkin Bars with chocolate chips after dozens of tests, and there’s one simple trick I can’t wait to share.

Servings

servings

Calories

242

kcal

Equipment: 1. 9×13 inch baking pan, lined with parchment or greased well so the bars don’t stick
2. Medium and large mixing bowls (you’ll use both)
3. Electric hand mixer or stand mixer, or a sturdy wooden spoon if you wanna do it by hand
4. Measuring cups and measuring spoons (accurate flour measuring is key)
5. Whisk for the dry ingredients
6. Rubber spatula for folding and an offset spatula or the back of a spoon to smooth the batter
7. Cooling rack and a toothpick to check doneness
8. Oven mitts and a sharp knife for cutting neat squares

Ingredients

2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
2 teaspoons vanilla extract
1 1/2 cups semi sweet chocolate chips

Directions

Preheat oven to 350°F (175°C) and line a 9×13 inch pan with parchment or grease it well so the bars don't stick.
In a medium bowl whisk together 2 1/2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1 teaspoon salt. Set aside.
In a large bowl or the bowl of a mixer beat 1 cup (2 sticks) softened unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes. Don't skimp on creaming, it helps texture.
Add 2 large eggs one at a time, mixing after each until combined, then stir in 1 cup pumpkin puree (not pumpkin pie filling) and 2 teaspoons vanilla extract until smooth. Use room temperature eggs so the batter stays smooth.
Gradually add the dry ingredients to the wet, mixing on low just until you no longer see streaks of flour. Overmixing will make the bars tough, so stop as soon as it's combined.
Fold in 1 1/2 cups semi sweet chocolate chips with a spatula; reserve a small handful to sprinkle on top if you want pretty bars.
Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula or the back of a spoon, and press the reserved chips on top for a nice look.
Bake on the middle rack for 25 to 30 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. Rotate the pan once halfway through if your oven runs hot.
Let the bars cool completely in the pan on a wire rack, then chill 20 to 30 minutes for cleaner slices if you prefer neater squares. You can also cut warm for a gooey look, but they'll be messier.
Cut into squares and store in an airtight container at room temperature up to 3 days or refrigerate up to a week. Tip: measure flour by spooning into the cup and leveling it, don't scoop, that keeps the bars from getting dry.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.