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Fudgy Pumpkin Chocolate Chip Bars Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/fudgy-pumpkin-chocolate-chip-bars-recipe/