Pumpkin Chocolate Chip Bars

posted in: Cookies & Bars, Desserts, Pumpkin        date:

Pumpkin Chocolate Chip Bars

Fall is easily my favorite time of year, and that’s due in large part to the abundance of pumpkin and pumpkin recipes. I don’t recall how I discovered my love for all things pumpkin, but I can tell you that it grows more every year. Perhaps it’s because of the seasonal availability of pumpkin, or maybe it’s just because pumpkin tastes insanely delicious in both sweet and savory applications. Either way, I fully intend on enjoying my share of pumpkin goodies until Thanksgiving is over.

I made these bars last week on a whim, and I am so happy I did. Eric and I split the batch and each took some to work. I realize it seems odd for someone who works at a cupcake shop to take a dessert to work, but my coworkers and I enjoy non-cupcake desserts too. 😉 These bars are moist, thick and cake-like. I used a mixture of semisweet and dark chocolate, which made them incredibly rich. These were just what I needed to curb my pumpkin craving, at least for a couple days.

Pumpkin Chocolate Chip Bars

  • YIELD: 24 bars
  • 2 cups all-purpose flour

  • 1½ teaspoons cinnamon

  • ¾ teaspoon ginger

  • ½ teaspoon nutmeg

  • ½ teaspoon allspice

  • ½ teaspoon cloves

  • 1 teaspoon baking soda

  • ¾ teaspoon salt

  • 1 cup (2 sticks) unsalted butter, room temperature

  • 1¼ cups sugar

  • 1 large egg

  • 2 teaspoons vanilla extract

  • 1 cup canned pumpkin puree

  • 12 ounces semisweet or dark chocolate chips

  • 1

    Heat oven to 350º. Line the bottom and sides of a 9×13-inch baking dish with foil, leaving an overhang on all sides. In a medium bowl, whisk together the flour, spices, baking soda and salt and set aside.

  • 2

    In the bowl of a stand mixer fitted with a paddle attachment or using a handheld mixer, cream the butter and sugar on medium high speed until smooth. Add the egg and vanilla and continue beating until well combined. Beat in pumpkin purée, then reduce speed to low and mix in dry ingredients until just blended. Using a rubber spatula, stir in chocolate chips.


  • 3

    Evenly spread batter in the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs attached. Cool completely in pan. Use the foil overhang to remove the dessert from the pan, then cut into 24 squares and serve.

    Keep any leftovers in an airtight container for up to 2 days.

COMMENTS: ( 12 )
  • Blog is the New Black

    Fall is my fav season, too! These look wonderful- just the right amount of pumpkin and chocolate! 😉

  • danellesdish

    Wow! These look awesome. I cannot wait to try them. I love everything pumpkin.

  • these look like the perfect texture! it’s so hard to make pumpkin baked goods without it changing the texture you want, but these look awesome.

  • These look fantastic! I love the combination of pumpkin and chocolate. I’ve been looking for some pumpkin treats I can mail to my younger brother (he’s a college student at a busy part of the semester) and I bet he’d love these!

  • These look great. One never gets tired of pumpkin this time of year.

  • Hey! I work at a cupcake shop too!

    But anyway, these look great- I love the pumpkin+chocolate chip combo. Mmmm!

  • Lauren at Keep It Sweet

    I love pumpkin and chocolate so I’d adore these!

  • My oldest son decided to taste pumpkin for the first time a few weeks ago and liked it! This would be another great recipe to make with him.

  • Pam

    Sound absolutely wonderful. Thanks for sharing the recipe.

  • Kathy

    Not only did these sound delicious, they WERE delicious!!! My daughter made them the day after you posted them and my 16 year old son wouldn’t leave them alone, even after I tried hiding them 🙂

  • These look really yummy! Fall flavors are simply the best 🙂 Thanks for posting!