Go Back

Pumpkin Chocolate Chip Bars

Pumpkin chocolate chip bars with a tender, golden-orange crumb and pockets of dark chocolate. The batter is baked until the top is set and a toothpick comes out clean, then cooled fully before cutting for neat bars.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Wet ingredients
  • 1 can (15 oz) pumpkin puree
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.75 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla extract
Chocolate
  • 2 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350F, then grease a 9x13 pan.
  2. Whisk all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt in a bowl.
Mix the batter
  1. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  2. Fold the dry mixture into the wet mixture just until combined, then fold in 1-1/2 cups chocolate chips.
Bake and cool
  1. Spread the batter evenly in the pan, then scatter the remaining chocolate chips over the top.
  2. Bake for 25-30 minutes at 350F, until a toothpick comes out clean.
  3. Cool completely before cutting into bars, so the crumb sets and slices stay tidy.

Notes

For the cleanest bar slices, let the pan cool fully before cutting—chocolate chips firm up and the crumb loses moisture. Store covered at room temperature up to 3 days or refrigerate up to 5 days. Freezing is yes: freeze airtight up to 2 months, thaw overnight in the fridge. For a lighter option, swap half the vegetable oil for unsweetened applesauce (bars may be slightly softer).