Ultimate Chocolate Chip Pumpkin Bars

Chocolate Chip Pumpkin Bars recipe with foolproof tips. Soft, chewy pumpkin chocolate chip bars perfect for fall baking adventures.

Hi, I’m Linda, and welcome to Tasty at Home—where bold flavors meet everyday kitchens. Last October, I burned three batches of pumpkin bars before discovering the secret that changed everything. Therefore, I’m sharing this foolproof chocolate chip pumpkin bars recipe that transforms ordinary ingredients into extraordinary fall treats.

My grandmother’s kitchen in Vermont always smelled like cinnamon and nutmeg during autumn. However, her pumpkin desserts often turned out dense and disappointing.

After testing countless variations, I finally cracked the code for perfectly soft, chewy pumpkin chocolate chip bars that capture all those cozy fall flavors.

This recipe combines the warmth of pumpkin pie spice with rich chocolate chips. Moreover, these bars stay incredibly moist for days. Whether you’re new to fall baking or a seasoned pro, this recipe delivers consistent results every single time.

What Makes These Chocolate Chip Pumpkin Bars Special

These aren’t your typical pumpkin bars. Instead, this recipe creates the perfect balance between cake-like texture and chewy consistency. Furthermore, the combination of butter and oil ensures moisture without greasiness.

Professional bakers often struggle with pumpkin desserts because pumpkin puree contains excess moisture. However, this recipe accounts for that moisture by adjusting flour ratios and baking techniques. Additionally, the strategic placement of chocolate chips prevents sinking while maximizing chocolate distribution.

The secret lies in the mixing method. Rather than overmixing, we combine wet ingredients thoroughly before gently folding in flour. Consequently, you get tender bars with perfect crumb structure.

Ingredients for Chocolate Chip Pumpkin Bars

Shopping Tips for US Grocery Stores

When shopping for pumpkin puree, look for Libby’s brand in the baking aisle. Moreover, avoid pumpkin pie filling, which contains added spices and sugar. Instead, choose plain pumpkin puree for best results.

For chocolate chips, Ghirardelli and Guittard offer premium options. However, Nestle Toll House chips work perfectly fine for budget-conscious bakers. Additionally, consider buying chocolate chips in bulk during fall sales.

Essential ingredients include pumpkin puree, flour, and chocolate chips. Meanwhile, bold add-ins might include white chocolate chips, butterscotch chips, or chopped pecans for creative variations.

International Substitutions

Readers outside the US can substitute these ingredients easily. For instance, replace pumpkin pie spice with equal parts cinnamon, nutmeg, ginger, and allspice. Similarly, brown sugar can be made by mixing white sugar with molasses.

Canola oil substitutes include vegetable oil, melted coconut oil, or sunflower oil. However, avoid olive oil, which imparts unwanted flavors. Additionally, European bakers should use plain flour instead of self-rising flour.

Equipment and Preparation Steps

Chocolate Chip Pumpkin Bars Essential Equipment

You’ll need a large mixing bowl, electric mixer, and 13×9-inch baking pan. Additionally, measuring cups, mixing spoons, and rubber spatula prove essential. However, don’t worry if you lack fancy equipment—this recipe works with basic tools.

Professional bakers recommend using a stand mixer for consistent results. Nevertheless, a hand mixer or wooden spoon works perfectly fine. Furthermore, parchment paper makes removal easier, though greasing the pan suffices.

Step 1: Prepare Your Workspace

First, preheat your oven to 350°F (175°C). Meanwhile, grease your 13×9-inch baking pan thoroughly with butter or cooking spray. Additionally, line with parchment paper for foolproof removal—especially helpful when baking Pumpkin Choc Chip Bars.

Room temperature ingredients mix more evenly. Therefore, remove eggs and butter from refrigeration 30 minutes before baking. Consequently, your batter will combine smoothly without lumps.

Step 2: Combine Wet Ingredients

Add soft butter, oil, brown sugar, granulated sugar, and pumpkin puree to your large mixing bowl. Then, beat these ingredients for 2-3 minutes until completely combined. Furthermore, scrape bowl sides periodically for even mixing.

The mixture should appear smooth and creamy. However, don’t worry about slight butter pieces—they’ll incorporate during continued mixing. Moreover, thorough combining at this stage ensures even sweetness throughout.

Step 3: Add Remaining Wet Ingredients

Next, add the egg, vanilla extract, salt, pumpkin pie spice, and baking soda to your bowl. Mix well until everything combines evenly. Additionally, beat for another minute to ensure complete incorporation.

Pro tip: I once forgot the baking soda and ended up with dense, flat bars. Therefore, double-check your ingredients before proceeding to avoid disappointing results.

Step 4: Incorporate Flour

Add flour to your wet mixture gradually. Then, mix just until combined—overmixing creates tough, chewy bars. Instead, stop mixing immediately when flour disappears into the batter.

The batter should look thick but spreadable. However, if it seems too thick, add one tablespoon of milk. Conversely, if too thin, add two tablespoons of flour.

Step 5: Fold in Chocolate Chips

Reserve 1/4 cup chocolate chips for topping. Then, gently fold remaining chips into batter using a rubber spatula. Furthermore, this folding motion prevents overmixing while distributing chips evenly.

Chef’s secret: Toss chocolate chips in flour before adding them. Consequently, they won’t sink to the bottom during baking—a technique Julia Child often recommended for fruit additions.

Step 6: Bake to Perfection

Spread batter evenly in your prepared pan using an offset spatula. Then, sprinkle reserved chocolate chips over the top for visual appeal. Additionally, gentle spreading prevents deflating the batter.

Bake for 25-30 minutes until a toothpick inserted in center comes out clean or with moist crumbs. However, avoid overbaking, which creates dry bars. Instead, check at 25 minutes and add time as needed.

Expert Tips and Creative Variations

Professional Baking Tips

Temperature matters significantly in baking success. Therefore, invest in an oven thermometer to verify accurate temperatures. Additionally, rotate your pan halfway through baking for even browning.

Cool bars completely before cutting. Furthermore, refrigerating for 30 minutes makes cleaner cuts possible. Moreover, use a sharp knife wiped clean between cuts for professional presentation.

Altitude adjustments: Bakers above 3,000 feet should reduce baking soda by 1/4 teaspoon. Additionally, increase flour by 2 tablespoons for proper structure at high altitudes.

Chocolate Chip Pumpkin Bars Creative Seasonal Variations

Halloween Harvest Bars: Replace chocolate chips with orange and black candy pieces. Meanwhile, add 1/2 cup chopped walnuts for extra texture and autumn flavor.

Thanksgiving Spice Bars: Double the pumpkin pie spice and add 1/2 teaspoon ground cardamom. Furthermore, incorporate 1/3 cup mini marshmallows for sweet surprise elements.

Winter Holiday Bars: Substitute white chocolate chips and add 1/2 cup dried cranberries. Additionally, include 1/4 cup chopped crystallized ginger for festive warmth.

Vegan Pumpkin Chocolate Chip Bars: Replace butter with vegan butter and egg with flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water). Moreover, ensure chocolate chips are dairy-free for complete vegan compliance.

Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend. However, add 1/2 teaspoon xanthan gum if your blend doesn’t contain it. Additionally, if you’re making Vegan Pumpkin Chocolate Chip Bars, be sure all other ingredients are certified gluten-free.

Storage and Make-Ahead Instructions

These healthy pumpkin oat cookies make excellent companions to pumpkin bars for fall dessert tables. Similarly, our creamy pumpkin pasta extends pumpkin season into savory territory.

Make-ahead bakers can prepare batter the night before. However, fold in chocolate chips just before baking to prevent bleeding. Additionally, unbaked batter keeps refrigerated for up to 24 hours.

Perfect Pairings and Serving Suggestions

Serve these bars with vanilla ice cream or whipped cream for elegant desserts. Moreover, a drizzle of caramel sauce elevates them to restaurant quality. Additionally, dust with powdered sugar for simple sophistication.

Coffee lovers will appreciate these bars alongside bold roasts. Furthermore, apple cider creates perfect seasonal pairings. However, cold milk remains the classic childhood favorite that never disappoints.

Pack these bars in lunch boxes or take them to potluck dinners. They travel well and please crowds consistently. Moreover, Pumpkin Chocolate Chip Bars are substantial enough to satisfy without being overly rich or heavy.

Vegan Pumpkin Chocolate Chip Bars FAQs

Conclusion

These ultimate chocolate chip pumpkin bars capture everything wonderful about fall baking. Moreover, they’re forgiving enough for beginning bakers yet sophisticated enough to impress guests. From that first bite of warm spices to the last chocolate chip, every moment delivers pure autumn comfort.

Remember my Vermont grandmother’s kitchen and those disappointing dense bars? Well, this recipe would have made her proud. Furthermore, it proves that simple ingredients, properly combined, create extraordinary results every single time.

Pair these bars with award-winning crockpot chili for cozy autumn dinners. Additionally, they complement creamy broccoli cheddar soup beautifully for seasonal comfort food combinations.

Try this recipe this weekend and share your results! Tag us on social media with your creative variations—we love seeing how you make these bars your own. After all, the best recipes become family traditions, passed down through generations of passionate home bakers.

Ultimate Chocolate Chip Pumpkin Bars

These soft, chewy chocolate chip pumpkin bars combine the warmth of pumpkin pie spice with rich chocolate chips. Perfect for fall baking, they stay incredibly moist for days and deliver consistent results every time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 24 bars

Equipment

• Large mixing bowl
• Electric mixer
• 13×9-inch baking pan
• measuring cups
• Rubber spatula

Ingredients

  

Main Ingredients

• 4 tablespoons unsalted butter, very soft room temperature
• ⅓ cup canola oil any mild flavored oil
• ¾ cup brown sugar packed
• ½ cup granulated sugar
• 15 oz pumpkin puree 1 can
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• 2 ¼ cups all purpose flour
• 12 oz milk chocolate chips reserve 1/4 cup for topping

Instructions

 

• Preheat oven to 350°F (175°C). Grease a 13×9-inch baking pan thoroughly with butter or cooking spray.
• Add butter, oil, brown sugar, granulated sugar, and pumpkin purée to a large mixing bowl and beat until very well combined, about 2-3 minutes.
• Add egg, vanilla, salt, pumpkin pie spice, and baking soda and mix well until everything combines evenly.
• Add flour and mix until just combined. Do not overmix.
• Stir in chocolate chips, reserving 1/4 cup for the top. Fold gently using a rubber spatula.
• Spread batter into the greased 13×9-inch pan and sprinkle with remaining chocolate chips.
• Bake for 25-30 minutes or until tester inserted into the center of the bars comes out clean or with moist crumbs.
• Cool completely before cutting. Store cooled bars covered at room temperature for 2 days, or refrigerated for a week.

Notes

Professional tip: Toss chocolate chips in flour before adding to prevent sinking. Room temperature ingredients mix more evenly. Cool bars completely before cutting for clean slices. Can be made ahead – batter keeps refrigerated up to 24 hours.

Keyword chocolate chip pumpkin bars, fall baking, pumpkin chocolate chip bars, pumpkin dessert