These Pumpkin Chocolate Chip Bars blend the cozy flavors of pumpkin and warm spices with sweet chocolate chips. They’re soft, gooey, and perfect for fall or any day!
They’re so easy to make, and let’s face it, who can resist that combination? I love having these with a cup of coffee—a tasty treat for any time of day! ☕️
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is a convenient choice. If you have fresh pumpkin, you can roast and puree it; just make sure it’s well strained to avoid excess moisture.
Flour: All-purpose flour works great, but you can use a gluten-free blend if needed. I’ve had great results with oat flour, too, for a different texture!
Butter: Unsalted butter keeps the sweetness balanced, but you can use coconut oil or a dairy-free butter for a vegan option. Just make sure it’s melted and slightly cooled.
Chocolate Chips: Semi-sweet chocolate is classic, but dark chocolate or even white chocolate can work well. For a healthier take, try cacao nibs for a chocolate crunch.
How Can I Ensure My Pumpkin Chocolate Chip Bars Stay Moist?
The key to moist pumpkin chocolate chip bars is not overbaking. Here are some tips:
- Always check doneness a few minutes before the timer goes off. Insert a toothpick; it should come out with moist crumbs, not clean.
- Let the bars cool completely in the pan before cutting, as this helps retain moisture.
- Storing them in an airtight container will keep them soft for days!
And remember, the pumpkin adds a natural moisture, which makes these bars wonderfully soft—just be mindful not to dry them out in the oven. Happy baking!
How to Make Pumpkin Chocolate Chip Bars
Ingredients You’ll Need:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips (plus extra for topping if desired)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 25-30 minutes for baking. In total, you are looking at around 45-60 minutes before your delicious pumpkin chocolate chip bars are ready to eat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line an 8×8 inch baking pan with parchment paper or lightly grease it with cooking spray or butter to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, melted butter, egg, and vanilla extract. Keep whisking until everything is smooth and combined.
3. Prepare the Dry Ingredients:
In another bowl, sift or whisk the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt together. This helps to evenly distribute the leavening agents and spices.
4. Combine the Mixtures:
Gradually add the dry ingredient mixture into the wet pumpkin mix. Stir gently until just combined. Be careful not to overmix as this can make your bars tough.
5. Add the Chocolate Chips:
Now, fold in the chocolate chips evenly throughout the batter. You want them dispersed well so every bite has that yummy chocolate flavor!
6. Pour and Spread:
Pour the batter into your prepared baking pan and smooth it out evenly with a spatula. If you’d like, sprinkle a few extra chocolate chips on top for a lovely finishing touch.
7. Bake:
Place the pan in the preheated oven and bake for 25-30 minutes. To check for doneness, insert a toothpick into the center — it should come out mostly clean with a few moist crumbs, not wet batter.
8. Cool Down:
Once baked, remove the pan from the oven and let it cool completely in the pan on a wire rack. This helps the bars firm up and makes cutting easier.
9. Serve and Enjoy:
Once cool, cut the bars into squares. Serve them as a delicious snack or dessert! Store any leftovers in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.
Enjoy your moist, spiced pumpkin chocolate chip bars with melty chocolate chunks throughout!
Can I Substitute Fresh Pumpkin Puree for Canned?
Yes! Fresh pumpkin puree can be used, but make sure to cook and puree it well beforehand. Strain it to remove excess moisture, as too much liquid can affect the texture of your bars.
What Can I Use Instead of Egg?
If you need an egg substitute, you can use 1/4 cup of applesauce or a mashed banana. You could also try 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, letting it sit until it thickens.
How Should I Store Leftover Bars?
Store any leftovers in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate them, where they’ll stay fresh for about a week.
Can I Freeze These Pumpkin Chocolate Chip Bars?
Absolutely! To freeze, wrap the cooled bars tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw in the fridge overnight before serving.
