Soft Pumpkin Chocolate Chip Bars are the perfect treat when you crave something cozy, sweet, and irresistibly soft. Made with real pumpkin puree and spiced with warm autumn flavors, these bars strike the ideal balance between chewy cookie and moist cake. Whether you’re baking for a holiday gathering or just want a comforting snack, these pumpkin bars are bound to become a seasonal favorite. With just one bowl and under 40 minutes from start to finish, you’ll fall in love with how easy and delicious this recipe is.
Why You’ll Love This Soft Pumpkin Chocolate Chip Bars Recipe
These Soft Pumpkin Chocolate Chip Bars are loaded with warm spices and melty chocolate chips, delivering a bakery-quality experience straight from your kitchen. They’re simple to prepare, require everyday ingredients, and stay soft and moist for days. Perfect for fall gatherings, cozy nights in, or gifting to friends and family, they’re a crowd-pleaser that both kids and adults will adore.
Ingredients
- ½ cup unsalted butter
- 1 large egg
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1¼ cups all-purpose flour
- 1¼ cups semi-sweet chocolate chips (plus 2 tablespoons for sprinkling)
Step-by-Step: How to Make Soft Pumpkin Chocolate Chip Bars
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with aluminum foil and lightly coat with cooking spray.
- In a large microwave-safe bowl, melt the butter in the microwave for about 1 minute on high. Let it cool slightly to avoid scrambling the egg.
- Add the egg, pumpkin puree, brown sugar, vanilla, pumpkin pie spice, and cinnamon. Whisk until the mixture is smooth and fully combined.
- Gently stir in the flour, mixing only until just incorporated. Avoid overmixing.
- Fold in 1¼ cups of the chocolate chips.
- Pour the batter into the prepared pan and spread it out in an even layer.
- Sprinkle the remaining 2 tablespoons of chocolate chips uniformly over the top.
- Bake for 32 to 33 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (but no raw batter).
- Let the bars cool completely in the pan for at least 30 minutes before cutting into squares and serving.
Helpful Tips
- For an even richer flavor, prepare the bars a day ahead—flavors deepen over time.
- Always use pure pumpkin puree, not pumpkin pie filling.
- Use room temperature ingredients for easier mixing.
- Don’t overbake; these bars should stay soft and slightly chewy.
Substitutions And Variations
- Butter substitute: Use coconut oil or vegan butter for a dairy-free version.
- Sugar: You can swap brown sugar with coconut sugar for a slightly healthier option.
- Chocolate chips: Try dark chocolate chips, white chocolate, or even butterscotch chips for a unique twist.
- Add-ins: Mix in chopped nuts, dried cranberries, or shredded coconut for added texture and flavor.
Storage Instructions
Store these bars in an airtight container at room temperature for up to 5 days. For extended storage, wrap them securely and freeze for up to 3 to 4 months. Let them thaw at room temperature or warm briefly in the microwave before enjoying.
Nutritional Information
- Serving Size: 1 piece
- Calories: 309 kcal
- Carbohydrates: 40g
- Protein: 3g
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 35mg
- Sodium: 15mg
- Fiber: 2g
- Sugar: 25g
- Vitamin A: 2650 IU
- Calcium: 41mg
- Iron: 2mg
Serving Suggestions
Serve these bars slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. They also pair beautifully with a mug of spiced chai latte, hot chocolate, or your favorite coffee. Cut them into small squares for a party platter or wrap individually for easy on-the-go treats.
Frequently Asked Questions About Soft Pumpkin Chocolate Chip Bars
Can I double the recipe? Yes, simply double the ingredients and use a 9×13-inch pan. You may need to adjust the baking time slightly.
Can I use fresh pumpkin instead of canned? Absolutely! Just ensure it’s well-puréed and not too watery. Drain excess moisture if needed.
How do I know when the bars are done baking? Insert a toothpick into the center—if it comes out clean or with a few moist crumbs (but no wet batter), they’re ready.
Can I make these gluten-free? Yes, substitute the all-purpose flour with a gluten-free baking blend that contains xanthan gum for best results.
Do the bars taste better after a day? Yes, they become even softer and more flavorful after sitting for a day or two.
Final Thoughts
Thank you so much for stopping by and baking with me! I truly hope you enjoy these Soft Pumpkin Chocolate Chip Bars as much as I do. They’re incredibly easy to make, full of comforting fall flavors, and perfect for any occasion. Whether you’re serving them fresh or enjoying them a few days later, they promise to deliver that soft, chewy, and chocolatey delight in every bite. Happy baking and thank you for being part of our cozy kitchen community!
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Soft Pumpkin Chocolate Chip Bars
- Total Time: 43 minutes
- Yield: 9 bars 1x
Description
Soft Pumpkin Chocolate Chip Bars are a cozy fall favorite—chewy, spiced, chocolate-packed, and incredibly easy to make in one bowl.
Ingredients
½ cup unsalted butter
1 large egg
¾ cup pumpkin puree (not pumpkin pie filling)
1 cup light brown sugar, packed
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1¼ cups all-purpose flour
1¼ cups semi-sweet chocolate chips (plus 2 tablespoons for sprinkling)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with aluminum foil and lightly coat with cooking spray.
- In a large microwave-safe bowl, melt the butter in the microwave for about 1 minute on high. Let it cool slightly to avoid scrambling the egg.
- Add the egg, pumpkin puree, brown sugar, vanilla, pumpkin pie spice, and cinnamon. Whisk until the mixture is smooth and fully combined.
- Gently stir in the flour, mixing only until just incorporated. Avoid overmixing.
- Fold in 1¼ cups of the chocolate chips.
- Pour the batter into the prepared pan and spread it out in an even layer.
- Sprinkle the remaining 2 tablespoons of chocolate chips uniformly over the top.
- Bake for 32 to 33 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (but no raw batter).
- Let the bars cool completely in the pan for at least 30 minutes before cutting into squares and serving.
Notes
These bars become even softer and more flavorful the next day. Store airtight at room temperature for up to 5 days or freeze for up to 4 months.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 bar
- Calories: 309
- Sugar: 25g
- Carbohydrates: 40g
- Protein: 3g