These Pumpkin Chocolate Chip Bars have quickly skyrocketed to the top of my favorite pumpkin treats list. Dense, chewy, soft and loaded with chocolate chips, they’re completely fabulous!
It’s that time of year when pumpkin baked goods are everywhere and I’m not upset about it. Are you?
I’m one of those gals who could bake pumpkin goods year round and never get tired of them. So if you love pumpkin desserts as much as I do, then you’re going to love these pumpkin chocolate chip bars.
I love the combination of pumpkin and chocolate chips. It’s kind of like peanut butter and jelly. They just go together so well! Am I right?
When I saw this recipe for pumpkin chocolate chip bars over at The Food Charlatan I was drooling and knew I needed them in my life. Anything Karen makes is amazing and I wish were were neighbors.
These bars aren’t your typical cakey pumpkin bars. They are more like a brownie. They are fudgy, chewy and insanely good!
Using melted butter helps these bars have a brownie-like texture. Also, only use 1 egg instead of 3 or 4 like you would in brownies, keeps these bars more dense than cakey.
Besides being completely fabulous, these bars don’t even require a stand or hand mixer. They are made in the same pan you melt the butter in. Don’t we all love it when there aren’t a ton of dishes to wash?
Lineup of ingredients
- butter
- pumpkin pie spice
- freshly grated nutmeg
- granulated sugar
- brown sugar
- pumpkin
- vanilla
- salt
- egg
- flour
- baking powder
- semisweet chocolate chips
The recipe is straight forward. Melt the butter, add the spices, sugars, pumpkin, vanilla, salt and egg. Stir well and then add the flour and baking powder. Mix in the chocolate chips and pour it into the prepared pan. Add more more chocolate chips on top, give them a few swirls then toss into the oven.
Try and be patient while they bake and then be prepared to fall in love!
Even more amazing pumpkin recipes you really need to try!
- Pumpkin chocolate chip streusel cake – seriously no words to describe how much I love this cake!
- Pumpkin poke cake – two words . . . sweetened condensed milk.
- Pumpkin cheesecake streusel bars – these bars are phenomenal!
- Mini Pumpkin Oreo Cheesecakes – I mean pumpkin and Oreos together, what’s not to love?
- Pumpkin sheet cake with browned butter frosting – this cake is the bomb!
- Baked pumpkin donuts – these are heavenly!
Now go bake something with pumpkin!
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Pumpkin Chocolate Chip Bars
- Total Time: 40 minutes
- Yield: 16 to 20 bars 1x
Description
These Pumpkin Chocolate Chip Bars have quickly skyrocketed to the top of my favorite pumpkin treats list. Dense, chewy, soft and loaded with chocolate chips, they’re completely fabulous! ♡
Ingredients
- 1 cup butter (I use salted)
- 1 heaping tablespoon pumpkin pie spice
- 1/8 teaspoon freshly grated nutmeg
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup canned pure pumpkin
- 2 teaspoons vanilla
- 1/2 teaspoon kosher salt
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 cups semisweet chocolate chips, see notes
Instructions
- Preheat the oven to 350 degrees F. Spray a 9×13 inch pan with nonstick spray, or line with parchment paper.
- In a medium saucepan, melt 1 cup of butter over medium heat. Once the butter is melted and slightly bubbly, add in the pumpkin pie spice. Let the spices toast in the pan for just a few seconds, then remove the pan from heat. Let cool for just 2 to 3 minutes.
- Add both sugars, pumpkin, vanilla and salt. Stir well.
- Add egg and stir vigorously right away so that it doesn’t curdle.
- Add flour (be sure to spoon and level it when measuring) and baking powder and stir until most of the lumps are gone, but do not over mix. Add 1 cup of the chocolate chips and mix until just combined.
- Pour the batter into the prepared pan and spread to the edges. Sprinkle the remaining 1 cup chocolate chips on top and take a knife and gently give a few stirs to barely mix the chocolate chips in.
- Bake at 350 for about 23-28 minutes (don’t over bake!). The edges should be pulling slightly from the sides of the pan.
- Let cool slightly before cutting or go ahead and eat one while they’re hot (so good!).
- Keep leftover bars stored on the counter, tightly sealed. I think these are best if eaten the day you make them, but they will still be delicious for another day or two.
Notes
- You could use a combination of half milk chocolate chips and half semisweet if you like. You could also use a combination of dark and semisweet chocolate chips. You definitely won’t go wrong with any combination of chips that you choose to use.
- Prep Time: 10 mins
- Cook Time: 30 mins
Recipe source: The Food Charlatan
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