Fudgy Pumpkin Chocolate Chip Bars Recipe

Introduction

These fudgy pumpkin chocolate chip bars are the perfect fall treat, combining rich pumpkin flavor with melty chocolate chips in every bite. Moist and tender, they’re easy to bake and sure to satisfy any sweet tooth.

Ingredients

• 1 cup butter (2 sticks)
• 1 tablespoon pumpkin pie spice*
• 1 cup granulated sugar
• 1 cup brown sugar (packed)
• 1 (8-oz) cup pumpkin puree (canned, not pumpkin pie filling)
• 2 teaspoons vanilla (Mexican vanilla preferred)
• 1/2 teaspoon kosher salt
• 1 large egg
• 2 cups all purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• 1 cup semisweet chocolate chips
• 1 cup dark chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F. Spray a 9×13 inch pan with nonstick spray or line it with parchment paper to allow easy removal of the bars.
2. Step 2: Melt 1 cup of butter over medium heat in a medium saucepan. Salted or unsalted butter works well.
3. Step 3: When the butter is bubbly and hot, stir in 1 tablespoon pumpkin pie spice. Let the spices toast for a few seconds, then remove the pan from heat.
4. Step 4: Stir in 1 cup granulated sugar and 1 cup packed brown sugar until combined.
5. Step 5: Add 1 cup pumpkin puree (not pumpkin pie filling) and mix well.
6. Step 6: Stir in 2 teaspoons vanilla and 1/2 teaspoon kosher salt.
7. Step 7: Add 1 egg and stir vigorously right away to prevent curdling. If the mixture is very hot, wait a couple of minutes before adding the egg.
8. Step 8: In a separate bowl, combine 2 cups all purpose flour and 1 teaspoon baking powder. Stir the baking powder into the flour thoroughly.
9. Step 9: Add the flour mixture to the wet ingredients and stir until most lumps disappear. Avoid overmixing to keep the bars tender.
10. Step 10: Pour the batter into the prepared pan, spreading it evenly to the edges.
11. Step 11: Sprinkle 1 cup semisweet and 1 cup dark chocolate chips evenly over the top. Gently fold them into the batter so they are incorporated without melting.
12. Step 12: Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean and the edges pull slightly away from the pan.
13. Step 13: Let the bars cool before lifting them out with the parchment paper and slicing. Or enjoy warm if you can’t wait!

Tips & Variations

• For an extra spice kick, try adding a pinch of cinnamon or nutmeg along with the pumpkin pie spice.
• Use parchment paper instead of spray for easy removal and neater slices.
• Swap half the all purpose flour for whole wheat pastry flour for a nuttier flavor and added nutrition.
• Try mixing in chopped nuts like walnuts or pecans along with the chocolate chips for added texture.

Storage

Store leftover bars tightly sealed at room temperature for 2-3 days to keep them moist. These bars freeze well—place in a sealed ziplock bag and freeze for up to 3 months. Thaw in the sealed bag on the counter before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added spices and sweeteners that will alter the taste and texture. Use plain canned pumpkin puree for best results.

What can I use instead of pumpkin pie spice?

You can make your own blend using 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves or allspice.

Fudgy Pumpkin Chocolate Chip Bars Recipe

Print Recipe

★★★★★

4.9 from 56 reviews

These fudgy pumpkin chocolate chip bars combine the rich flavors of pumpkin and warming spices with luscious melted butter and two types of chocolate chips for an irresistibly moist and tender treat. Perfect for fall or anytime you want a decadent pumpkin dessert, they bake up quickly and easily, featuring a soft, chewy texture reminiscent of brownies with the seasonal twist of pumpkin and spice.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 12 to 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup butter (2 sticks)
• 1 cup pumpkin puree (canned, not pumpkin pie filling)
• 2 teaspoons vanilla extract (Mexican vanilla recommended)
• 1 large egg

Dry Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 tablespoon pumpkin pie spice*
• 1 cup granulated sugar
• 1 cup brown sugar (packed)
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt

Add-ins

• 1 cup semisweet chocolate chips
• 1 cup dark chocolate chips

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking pan with nonstick spray or line it with parchment paper to allow easy lifting and slicing later.
2. Melt Butter and Toast Spices: In a medium saucepan over medium heat, melt 1 cup butter until bubbly and hot. Add 1 tablespoon pumpkin pie spice and let it toast for a few seconds before removing from heat to release the aromas.
3. Add Sugars: Stir in 1 cup granulated sugar and 1 cup packed brown sugar until well combined into the warm butter mixture.
4. Incorporate Pumpkin: Mix in 1 cup canned pumpkin puree (not pumpkin pie filling) until fully blended with the butter and sugars.
5. Add Flavorings and Egg: Stir in 2 teaspoons vanilla extract and 1/2 teaspoon kosher salt. Then add 1 large egg, stirring vigorously immediately to prevent curdling. If the mixture is too hot, wait a few minutes before adding the egg.
6. Combine Dry Ingredients: In a separate bowl, combine 2 cups flour and 1 teaspoon baking powder, stirring to evenly distribute the baking powder.
7. Mix Dry into Wet: Add the flour mixture to the wet ingredients and stir until most lumps are gone. Be careful not to overmix to keep the bars tender and fudgy.
8. Add Chocolate Chips: Pour the batter into the prepared pan and spread evenly. Sprinkle 1 cup semisweet and 1 cup dark chocolate chips on top, then gently fold them into the batter with a spatula so they are incorporated without melting.
9. Bake: Bake in the preheated oven for 25-30 minutes until a toothpick inserted in the center comes out clean without wet batter and edges begin to pull away slightly from the pan.
10. Cool and Serve: Allow the bars to cool completely before lifting the parchment out and slicing into portions. Serve warm or at room temperature.
11. Storage: Store any leftovers in an airtight container at room temperature for 2-3 days to maintain freshness. These bars also freeze well sealed in a ziplock bag for up to 3 months; thaw on the counter before serving.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
• Toasted pumpkin pie spice enhances the flavor but you can substitute with a mix of cinnamon, nutmeg, ginger, and cloves if desired.
• Line the pan with parchment paper for easier removal and cleaner slicing of bars.
• Avoid overmixing the batter to keep the bars soft and fudgy rather than tough.
• Mexican vanilla is preferred for its rich flavor but any good quality vanilla extract works fine.

Keywords: pumpkin bars, chocolate chip bars, pumpkin dessert, fall dessert, fudgy pumpkin bars, holiday baking