Pumpkin Chocolate Chip Bars

Pumpkin Chocolate Chip Bars are moist, warmly spiced‑bar cookies that combine the autumnal goodness of pumpkin with melty semi‑sweet chocolate chips. These bars are simple enough to whip up on a weeknight, yet comforting and indulgent enough for a cozy weekend treat. Within about an hour from start to finish, you’ll have a pan of dessert squares that balance sweet, spicy, and earthy pumpkin flavor with rich chocolate—perfect with coffee, tea, or a scoop of vanilla ice cream.

Why You’ll Love Pumpkin Chocolate Chip Bars

• Perfect fall flavors. The combination of pumpkin puree and spices like cinnamon, allspice, and ginger gives you that classic autumn taste.

• Moist & chewy texture. Blotting the pumpkin and using both brown sugar and white sugar helps keep them tender and fudgy without being gummy.

• Chocolatey hits. Semi‑sweet chocolate chips melt into pockets of gooey sweetness in every bite.

• Make‑ahead friendly. These bars store well, travel well, and are great for lunchboxes, potlucks, or impromptu guests.

• Relatively simple ingredient list. No fancy or hard‑to‑find items—mostly pantry staples plus pumpkin puree.

Ingredients

Here’s what you’ll need:

• ½ cup (about 113 g) softened butter

• ½ cup dark brown sugar

• ½ cup granulated (white) sugar

• 1 egg yolk (at room temperature)

• 1 tablespoon vanilla extract

• 1 cup pumpkin puree (press/blot to remove excess moisture)

• 2 cups all‑purpose flour

• 1 teaspoon baking soda

• 1½ teaspoons ground cinnamon

• ¼ teaspoon ground allspice

• ¼ teaspoon ground ginger

• ¼ teaspoon salt

• 1 cup semi‑sweet chocolate chips

Step‑by‑Step: How to Make Pumpkin Chocolate Chip Bars

1. Prep & preheat.
   Preheat your oven to 350°F (180°C). Grease an 8×8‑inch (20×20 cm) square baking pan. Line the bottom and two sides with parchment paper, then grease again. Set aside.

2. Dry the pumpkin puree.
   Spread the pumpkin puree on a plate and blot with paper towels to remove excess moisture. Repeat once more. This helps prevent sogginess in the bars.

3. Cream butter and sugars.
   In a large mixing bowl, combine softened butter, dark brown sugar, and white sugar. Using a hand mixer (or stand mixer), cream together for 2‑3 minutes until light and well‑combined.

4. Add wet ingredients.
   Mix in the egg yolk, vanilla extract, and the blotted pumpkin puree. Continue mixing for another 1‑2 minutes until the mixture is smooth and uniform.

5. Incorporate the dry ingredients.
   In a separate bowl (optional), whisk together the flour, baking soda, cinnamon, allspice, ginger, and salt. Gradually add this dry mixture to the wet mixture, folding with a spatula until there are no visible streaks of flour. Avoid overmixing to keep bars tender.

6. Stir in chocolate chips.
   Fold in 1 cup of semi‑sweet chocolate chips. If you like, reserve a handful to sprinkle on top of the batter before baking for extra melty chocolate on the surface.

7. Bake.
   Transfer the batter to the prepared 8×8 pan, spreading evenly. Bake in the preheated oven for 25‑30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached (but not wet batter). If needed, extend baking in 5‑minute increments until edges are set and center is almost set.

8. Cool & cut.
   Remove the pan from oven and allow to cool on a wire rack. Once cooled completely (or near completely), lift out using the parchment overhang, and cut into bars.

Helpful Tips

• Don’t skip blotting the pumpkin. Removing excess moisture ensures your bars bake properly rather than stay soggy.

• Room temperature egg yolk. Helps with even mixing and smoother texture.

• Don’t overmix the batter once you add flour; overmixing can lead to dense bars.

• Check your oven temperature. Oven accuracy matters—bars might need slight time adjustments depending on your oven.

• Let them cool fully. Cutting while very warm can cause crumbling; letting them cool helps bars set.

Substitutions And Variations

• Flour alternatives: You can try substituting up to half with whole‑wheat flour or oat flour for a nuttier, more wholesome version (may affect texture).

• Sweeteners: If you want less refined sugar, replace part of the white sugar with coconut sugar or maple syrup (reduce liquid slightly).

• Spice variations: Add nutmeg or cloves for more spice complexity; increase or decrease cinnamon/ginger depending on your preference.

• Chocolate types: Use dark chocolate chips, milk chocolate, white chocolate, or even mini chocolate chips or chunks.

• Add‑ins: Chopped nuts (walnuts, pecans), dried cranberries, or raisins would be nice additions.

Storage Instructions

• Allow bars to cool completely before storing.

• Store in an airtight container at room temperature for up to 3 days.

• For longer storage, keep in the fridge for up to a week—bring to room temp or warm slightly before serving.

• You can freeze individual bars well wrapped (in plastic wrap and foil) for up to 3 months. Let them thaw in the refrigerator overnight or at room temperature for a few hours.

Nutritional Information

Here is the approximate nutrition per bar (assuming about 12 bars per pan):

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or whipped cream.

• Pair with a cup of coffee, chai tea, or hot cocoa for cozy occasions.

• Cut into smaller squares and offer as part of a dessert platter or at potlucks.

• Drizzle with salted caramel sauce or chocolate ganache for extra indulgence.

Frequently Asked Questions About Pumpkin Chocolate Chip Bars

Can I use canned pumpkin or fresh pumpkin?
Yes, you can use either. If using fresh pumpkin, cook and puree it first, then let it cool. Whether canned or fresh, blot or strain out excess moisture so it doesn’t make the bars too wet. Canned pumpkin is more convenient and consistent in moisture.

Why are my bars dry or overcooked?
Overbaking is usually the culprit. The bars should be removed when the edges are set but the center still has a few moist crumbs. Also ensure you’re not using too much flour. Measuring correctly (spoon and level) helps. Oven temperature should be accurate.

Can I make this gluten‑free?
Yes. Substitute a 1:1 gluten‑free flour blend. You may need to adjust baking time slightly; gluten‑free flours can bake a bit differently. The texture may be less elastic, but flavor should still be good.

Can I reduce the sugar or make it less sweet?
Definitely. You can reduce white sugar by ¼ cup or use less chocolate chips. Adjustable to your taste. Using darker chocolate instead of semi‑sweet also helps balance sweetness.

How thick should the layer of pumpkin be after blotting?
You don’t need a super thin layer—just enough that it’s not watery. The pumpkin should hold together without dripping moisture. Blotting twice or pressing between paper towels works well.

Can I use more than one egg yolk or a whole egg instead?
The recipe is designed using just an egg yolk to maintain richness without too much liquid. If you use a whole egg, it may slightly change texture (may rise more, be more cake‑like). If you do, you might need to reduce moisture elsewhere.

Conclusion

Thank you so much for trying these Pumpkin Chocolate Chip Bars! I love how they bring together the warm spices of pumpkin and the sweetness of chocolate into one comforting treat. They’re easy to make, deeply satisfying in flavor, and such a cozy dessert—perfect for when you want something special without too much fuss. I hope each bar you bake brings joy to your kitchen, warmth to your table, and delight to whoever gets a taste. Happy baking to you—enjoy every bite!

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Pumpkin Chocolate Chip Bars

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• Author: lisa
• Total Time: 45 minutes
• Yield: 12 bars 1x

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Description

Pumpkin Chocolate Chip Bars are soft, chewy, and filled with warm spices and gooey chocolate. A must-make fall dessert!

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Ingredients

Scale 1x2x3x

½ cup softened butter

½ cup dark brown sugar

½ cup granulated sugar

1 egg yolk (room temperature)

1 tbsp vanilla extract

1 cup pumpkin puree (blotted)

2 cups all-purpose flour

1 tsp baking soda

1½ tsp cinnamon

¼ tsp allspice

¼ tsp ground ginger

¼ tsp salt

1 cup semi-sweet chocolate chips

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Instructions

• ½ cup softened butter

• ½ cup dark brown sugar

• ½ cup granulated sugar

• 1 egg yolk (room temperature)

• 1 tbsp vanilla extract

• 1 cup pumpkin puree (blotted)

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1½ tsp cinnamon

• ¼ tsp allspice

• ¼ tsp ground ginger

• ¼ tsp salt

• 1 cup semi-sweet chocolate chips

Notes

Blotting pumpkin is key to avoiding soggy bars.

Store at room temp for 3 days or freeze up to 3 months.

Use a whole egg for a cakier texture, if desired.

Add nuts or swap chocolate for white chips for variation.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert

Nutrition

• Serving Size: 1 bar
• Calories: 336
• Sugar: 32g
• Carbohydrates: 58g
• Protein: 5g