I’ve perfected Pumpkin Bars that are soft and chewy with pockets of melty chocolate chips, and a small twist I use every fall keeps everyone coming back for more.

Jump to Recipe

I kept telling myself one more pumpkin treat wont hurt, and then these Chocolate Chip Bars happened. I swear theyre kind of sneaky, not just another Pumpkin Dessert, they grab you with that familiar pumpkin puree note, then semisweet chocolate chips show up and change everything.

I messed around with texture and timing so they came out soft, a little chewy, with surprising pockets of chocolate that make you stop and think, wait whats that? Youll want to know the trick, and maybe you wont be able to resist testing it twice in one weekend.

Ingredients

Print Recipe (No Advertisments)

Pumpkin puree: adds moisture, fiber, vitamin A, mild sweetness, not like pie filling though.
All purpose flour: gives structure, mostly carbs, little protein, keeps bars cakey not dense.
Sugars: granulated and brown add sweetness, moisture, lots of quick carbs, not healthy.
Vegetable oil: provides fat, keeps bars moist, adds calories but no protein.
Eggs: bind ingredients, add protein and richness, help with crumb and lift.
Chocolate chips: sweet, provide mostly sugar and fat, small chocolate flavour bursts.
Pecans or walnuts optional: add crunch, healthy fats, some protein, earthy nuttiness.
Cinnamon and spices: tiny calories, lots of aroma, taste makes bars cozy and warm.

Ingredient Quantities

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup vegetable oil

2 large eggs

1 cup pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

1 1/2 cups semisweet chocolate chips

1/2 cup chopped pecans or walnuts (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and line a 9 by 13 inch baking pan with parchment paper or grease it well so the bars dont stick.

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

3. In a large bowl whisk 1 cup granulated sugar, 1/2 cup packed light brown sugar, and 1/2 cup vegetable oil until smooth, then add 2 large eggs one at a time, mixing after each. Stir in 1 cup pumpkin puree not pumpkin pie filling and 1 teaspoon vanilla extract until everything is well blended.

4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Dont overmix or the bars will get tough, small lumps are fine.

5. Fold in 1 1/2 cups semisweet chocolate chips and if you like 1/2 cup chopped pecans or walnuts. Save a few chocolate chips and nuts to sprinkle on top if you want a prettier top.

6. Spread the batter evenly into the prepared pan, smoothing the top with a spatula and pressing the reserved chips and nuts lightly into the surface.

7. Bake on the middle rack for about 20 to 25 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs but not raw batter. Ovens vary so start checking at 20 minutes.

8. Cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into bars. These keep in an airtight container at room temp for 2 to 3 days or in the fridge if you like them firmer.

Equipment Needed

1. 9 by 13 inch baking pan lined with parchment paper or greased well
2. Medium bowl and large bowl for dry and wet mixes
3. Measuring cups and measuring spoons
4. Whisk or electric hand mixer for beating the sugar and eggs
5. Rubber spatula for folding in chips and smoothing the batter
6. Wooden or silicone spoon for stirring
7. Wire cooling rack and oven mitts for safe handling and cooling
8. Small knife and cutting board for chopping nuts and a toothpick to test doneness

FAQ

Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No, don't do that if you can avoid it. Pumpkin pie filling has added sugar and spices so it will make the bars too sweet and change the texture. If it's all you have reduce the sugars a bit, but really stick to plain pumpkin puree for best results.

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 20 to 25 minutes. A toothpick should come out with a few moist crumbs not wet batter. If you use an 8×8 pan bake closer to 30 to 35 minutes since it's thicker.

Q: How do I make the bars fudgier or more cake like?
A: For fudgier bars bake a little less, use the 9×13 to keep them thinner and don't overmix. For cake like bars add an extra egg or use a smaller pan so they bake longer and set more. More oil gives moistness, more egg and flour gives cakier texture.

Q: Can I swap the oil or use different chocolate or nuts?
A: Yes. You can swap oil for melted butter 1 to 1 or replace half the oil with applesauce for a lighter result but they'll be more cake like. Dark or milk chocolate chips work fine. Walnuts or pecans are both good, or leave nuts out if you prefer.

Q: How should I store or freeze these bars?
A: Store in an airtight container at room temp for 3 to 4 days, or in the fridge up to a week. To freeze wrap tightly or use a freezer bag and freeze up to 3 months. Thaw in the fridge or at room temp, warm briefly in the oven if you want them soft again.

Q: Why did my bars turn out dry or crumbly and how do I fix it next time?
A: Most likely reasons are overbaking, overmixing, or using too much flour. Measure flour by spooning into the cup and leveling, don't pack it. Mix just until combined and fold in chips gently. Also let bars cool completely before cutting so they hold together better.

Delicious Pumpkin Chocolate Chip Bars Recipe Substitutions and Variations

All-purpose flour — swap with whole wheat pastry flour, 1:1. Gives a nuttier, slightly denser bar; if batter looks dry add 1 tablespoon milk or pumpkin.
Vegetable oil — replace with melted coconut oil, 1:1, for a mild coconut note. Or use unsweetened applesauce 1:1 to cut fat (bars will be softer; if using applesauce you might reduce sugar by 2 tablespoons).
Granulated sugar — use coconut sugar 1:1 for a deeper, caramel-like flavor and almost the same texture. You can also replace the cup with light brown sugar 1:1 for extra moisture.
Semisweet chocolate chips — swap for chopped dark chocolate (60 to 70%) same volume for less sweet, more intense chocolate flavor.

Pro Tips

– Measure your flour by spooning it into the cup and leveling it off, dont scoop straight from the bag. Too much flour = dry, dense bars, and a light hand makes a big difference.

– Let the eggs and pumpkin sit at room temp for 20 minutes before mixing. Cold ingredients make the batter seize up and you end up overmixing to fix it, which makes the bars tough.

– Toast the nuts in a dry skillet for a few minutes until fragrant, then cool before chopping. It brings out way more flavor. If you like contrast, sprinkle a tiny pinch of flaky sea salt on top right after they come out of the oven.

– Fold the chips and nuts in gently, stop when the streaks of flour are mostly gone. Overmixing develops gluten and makes the texture chewy instead of soft and cake like.

– For even baking put the pan in the center of the oven and if your pan is dark or glass lower the temp by 25 degrees or check it a few minutes earlier. Let the bars cool almost completely before cutting, you get cleaner slices that way.

Delicious Pumpkin Chocolate Chip Bars Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I've perfected Pumpkin Bars that are soft and chewy with pockets of melty chocolate chips, and a small twist I use every fall keeps everyone coming back for more.

Servings

servings

Calories

389

kcal

Equipment: 1. 9 by 13 inch baking pan lined with parchment paper or greased well
2. Medium bowl and large bowl for dry and wet mixes
3. Measuring cups and measuring spoons
4. Whisk or electric hand mixer for beating the sugar and eggs
5. Rubber spatula for folding in chips and smoothing the batter
6. Wooden or silicone spoon for stirring
7. Wire cooling rack and oven mitts for safe handling and cooling
8. Small knife and cutting board for chopping nuts and a toothpick to test doneness

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips
1/2 cup chopped pecans or walnuts (optional)

Directions

Preheat your oven to 350°F and line a 9 by 13 inch baking pan with parchment paper or grease it well so the bars dont stick.
In a medium bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/2 teaspoon salt until evenly combined.
In a large bowl whisk 1 cup granulated sugar, 1/2 cup packed light brown sugar, and 1/2 cup vegetable oil until smooth, then add 2 large eggs one at a time, mixing after each. Stir in 1 cup pumpkin puree not pumpkin pie filling and 1 teaspoon vanilla extract until everything is well blended.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Dont overmix or the bars will get tough, small lumps are fine.
Fold in 1 1/2 cups semisweet chocolate chips and if you like 1/2 cup chopped pecans or walnuts. Save a few chocolate chips and nuts to sprinkle on top if you want a prettier top.
Spread the batter evenly into the prepared pan, smoothing the top with a spatula and pressing the reserved chips and nuts lightly into the surface.
Bake on the middle rack for about 20 to 25 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs but not raw batter. Ovens vary so start checking at 20 minutes.
Cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into bars. These keep in an airtight container at room temp for 2 to 3 days or in the fridge if you like them firmer.

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.