These Pumpkin Chocolate Chip Bars are a yummy treat that perfectly mix pumpkin’s warm spices and sweet chocolate chips. They’re soft, chewy, and smell amazing when baked!
Honestly, who can resist chocolate and pumpkin together? I love to whip these up in fall, but they’re great any time! Enjoy them warm with a cup of tea or coffee—pure comfort!
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree, not the sweetened pie filling. If fresh pumpkin is available, you can roast it and blend to make your own puree—just be sure to strain out excess moisture!
Brown Sugar: Brown sugar adds moisture and a deeper flavor. If you’re out, you can substitute with white sugar; just consider adding a bit of molasses (about 1 tablespoon) to mimic that richness.
Butter: Unsalted butter is ideal for balance in flavor. If you prefer, you can use coconut oil or vegan butter to make it dairy-free.
Flour: All-purpose flour works best in this recipe, but if you need a gluten-free option, try using a gluten-free flour blend. Just ensure it has xantham gum included to help with texture!
Chocolate Chips: Semi-sweet chocolate chips are classic; however, you can swap for dark chocolate, milk chocolate, or even white chocolate for a different twist. Dairy-free chips are also a great option if needed!
How Do I Ensure My Pumpkin Chocolate Chip Bars Come Out Perfectly?
Getting these bars just right relies on a few key techniques. First, don’t overmix the batter! Stir until just combined to keep them soft, not tough. Secondly, pay close attention to baking time—every oven is different; start checking at 25 minutes.
- Preheat your oven thoroughly to 350°F for even baking.
- Use parchment paper for easy removal and clean-up.
- Let them cool completely in the pan to set up properly before slicing.
Taking these steps will help you create those lovely, chewy bars that everyone loves!
How to Make Pumpkin Chocolate Chip Bars
Ingredients You’ll Need:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake, plus some cooling time. In total, you should budget about an hour, allowing your bars to cool completely before slicing. This ensures they hold together nicely!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating, line an 8×8-inch baking pan with parchment paper or lightly grease it—this helps with easy removal later.
2. Mix Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, melted butter, egg, and vanilla extract. Mix until everything is smooth and combined—this is the flavor base for your bars!
3. Combine Dry Ingredients:
In a separate medium bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Sifting helps to break up any lumps and ensures even mixing.
4. Combine Wet and Dry Ingredients:
Gradually add your dry mixture to the wet ingredients. Stir gently until just combined—be careful not to overmix, as that can make your bars tough!
5. Add Chocolate Chips:
Fold in 1 cup of chocolate chips into the batter. This is where it starts to get really delicious! Feel free to add a few extra chips on top for a pretty finish.
6. Pour and Spread:
Pour the batter into your prepared pan, spreading it evenly with a spatula. Sprinkle those extra chocolate chips on top, if using.
7. Bake:
Place the pan in the preheated oven and bake for about 25-30 minutes. The edges should be set, and a toothpick inserted into the center should come out mostly clean, with just a few moist crumbs.
8. Cool and Slice:
Once baked, remove the pan from the oven and let it cool completely on a wire rack. This step is important to let the bars firm up before slicing. Once cool, carefully lift out the bars using the edges of the parchment paper and cut them into squares.
9. Serve and Enjoy!
Your Pumpkin Chocolate Chip Bars are ready to be enjoyed! They are dense, chewy, and bursting with melty chocolate pockets, perfectly complemented by warm pumpkin spices. Ideal for sharing (or keeping all to yourself)!
Enjoy your baking, and feel free to get creative—these bars are a fun and delicious treat for any occasion!
Can I Use Canned Pumpkin Instead of Fresh Pumpkin?
Absolutely! Canned pumpkin puree is perfect for this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling, as the latter contains added sugars and spices that will alter the flavor.
How Can I Make These Bars Healthier?
You can substitute some of the all-purpose flour with whole wheat flour for added fiber or use a sugar alternative like coconut sugar or monk fruit sweetener to reduce calories. You can also reduce the sugar slightly without compromising the taste too much!
How Do I Store Leftover Pumpkin Chocolate Chip Bars?
Store any leftover bars in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just be sure to wrap them tightly to prevent freezer burn!
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to fold in some chopped nuts like walnuts or pecans, or even dried cranberries or raisins for a twist. Just keep the total amount of mix-ins to about 1 cup to maintain the right texture.