Dish Type: Dessert / Baked Goods / Bars
Main Ingredients: Pumpkin puree, chocolate chips, flour, sugar, butter, eggs, spices (cinnamon, nutmeg, cloves), vanilla
Cuisine: American
Cooking Method: Baking
Emotional Tone: Cozy, comforting, indulgent, fall-inspired

Pumpkin Chocolate Chip Bars: The Ultimate Cozy Fall Dessert

Imagine walking into a kitchen filled with the warm, inviting aroma of pumpkin and spices mingling with sweet chocolate. There’s something magical about the way a freshly baked bar can feel like a hug in dessert form. That’s exactly what happens when you make Pumpkin Chocolate Chip Bars. Moist, tender, and packed with cozy fall flavors, these bars are the perfect treat for any occasion—from casual family dinners to holiday gatherings.

The first bite melts in your mouth: rich pumpkin flavor, a touch of cinnamon and nutmeg, and pockets of gooey chocolate chips that make every bite a little moment of joy. Whether you’re enjoying them with a cup of coffee on a crisp morning or serving them as a dessert after dinner, these bars bring comfort and happiness to every table.

This recipe is more than just dessert; it’s a simple way to make your kitchen smell like autumn and your heart feel cozy. Plus, they’re easy to make, naturally sweet, and absolutely crave-worthy. Let’s dive in and discover how to bake the best Pumpkin Chocolate Chip Bars you’ve ever tasted.

Why You’ll Love This Recipe

1. Perfectly Moist & Tender: The pumpkin keeps these bars soft and deliciously moist.
2. Chocolatey Goodness: Melty chocolate chips in every bite satisfy your sweet tooth.
3. Simple & Quick: Minimal ingredients, easy prep—ideal for busy weeknights or dessert emergencies.
4. Fall Flavor Explosion: Cinnamon, nutmeg, and cloves bring that warm, cozy feeling of autumn.
5. Family-Friendly: Kids and adults alike love them, making them perfect for parties or school treats.
6. Make-Ahead Convenience: Bake once and enjoy all week—great for meal prep and dessert planning.

If you love comforting pumpkin desserts or easy chocolate recipes, this is one you don’t want to miss.

Ingredients

Here’s what you’ll need to make these irresistible Pumpkin Chocolate Chip Bars:

• 1 cup pumpkin puree – Use fresh or canned; this keeps the bars moist.
• 1/2 cup butter, melted – Adds richness and tenderness.
• 3/4 cup brown sugar – For natural sweetness and depth of flavor.
• 1 large egg – Binds everything together.
• 1 teaspoon vanilla extract – Enhances the warm pumpkin and chocolate flavors.
• 1 cup all-purpose flour – The base for our bars.
• 1 teaspoon baking powder – Helps the bars rise perfectly.
• 1/2 teaspoon baking soda – Ensures light, tender texture.
• 1/2 teaspoon salt – Balances sweetness.
• 1 teaspoon ground cinnamon – Classic fall flavor.
• 1/2 teaspoon ground nutmeg – Adds warmth and depth.
• 1/4 teaspoon ground cloves – Optional, for a true autumn spice profile.
• 1 cup chocolate chips – Semi-sweet or milk chocolate, your choice.

Step-by-Step Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal. Tip: Lightly grease the parchment to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, combine pumpkin puree, melted butter, brown sugar, egg, and vanilla. Stir until smooth and creamy. Cooking pro tip: Make sure your butter isn’t too hot, or it may cook the egg.
3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures your spices are evenly distributed.
4. Fold Wet & Dry Together: Gradually mix the dry ingredients into the wet, stirring until just combined. Don’t overmix—overmixing makes bars dense.
5. Add Chocolate Chips: Fold in chocolate chips evenly. Tip: Reserve a handful to sprinkle on top for a chocolatey finish.
6. Bake: Pour the batter into your prepared pan, spreading evenly. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cooking tip: Ovens vary—start checking at 28 minutes to prevent overbaking.
7. Cool & Slice: Allow bars to cool in the pan for 10–15 minutes before transferring to a wire rack. Slice into squares once fully cooled. Pro tip: Slightly warm bars are extra gooey and irresistible.

Tips for Success

1. Use freshly canned pumpkin puree instead of pumpkin pie filling to avoid added sugars and spices.
2. Don’t overmix the batter; it keeps bars light and tender.
3. Line your pan with parchment for easy cleanup and neat slices.
4. Chocolate chips can be swapped with white chocolate or butterscotch for a twist.
5. Cool bars completely before cutting for clean edges.
6. Sprinkle a pinch of sea salt on top for a flavor boost.

Variations & Substitutions

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Vegan: Replace egg with flax egg and use dairy-free chocolate chips and butter.
• Low-Sugar: Swap sugar with a natural sweetener like maple syrup or coconut sugar.
• Extra Chocolatey: Mix in white chocolate chips or swirl in chocolate ganache before baking.

What to Serve With It

• A scoop of vanilla ice cream for a cozy dessert treat.
• A warm cup of spiced chai tea or coffee on chilly mornings.
• Whipped cream and a sprinkle of cinnamon for an indulgent snack.
• Pack in a lunchbox for a sweet, seasonal treat on-the-go.

Storage & Reheating

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm individual bars in the microwave for 15–20 seconds for that fresh-baked feel.

Nutrition Facts (per serving, 1 bar, makes 12 bars)

• Calories: 210 kcal
• Protein: 3 g
• Carbohydrates: 28 g
• Fat: 10 g
• Fiber: 2 g
• Sugar: 16 g
• Sodium: 150 mg

Suitable for a vegetarian diet; can be made vegan with substitutions.

Common Mistakes to Avoid

1. Using pumpkin pie filling instead of pure pumpkin – alters sweetness and texture.
2. Overmixing batter – leads to dense, chewy bars.
3. Baking too long – dry bars, lose that gooey texture.
4. Skipping parchment paper – makes removal messy.
5. Not letting bars cool – makes cutting difficult and messy.

FAQ Section

Q1: Can I use fresh pumpkin instead of canned?
Yes! Roast or steam until soft, then puree. Use about 1 cup for this recipe.

Q2: Can I make these bars ahead of time?
Absolutely. Store in the fridge for up to 5 days or freeze for 2 months.

Q3: Can I add nuts?
Yes, chopped walnuts or pecans make a great addition for crunch.

Q4: Can I use different chocolate chips?
Yes, semi-sweet, milk chocolate, white chocolate, or even vegan options work perfectly.

Q5: How do I keep the bars soft and moist?
Avoid overbaking and use pumpkin puree for natural moisture.

Q6: Are these bars kid-friendly?
Definitely! Sweet, soft, and chocolatey—they’re a hit with children and adults alike.

Conclusion

These Pumpkin Chocolate Chip Bars are the ultimate cozy fall dessert. Soft, chocolatey, and full of warm autumn spices, they’re perfect for snacking, gifting, or enjoying with a cup of coffee on a chilly afternoon. I can guarantee once you try this recipe, it will become a seasonal favorite in your home.

If you loved this recipe, check out my Best Soft Pumpkin Cookies And Cream Cheese Frosting next—it’s just as indulgent and even more comforting.

Pumpkin Chocolate Chip Bars

Recipe by Author

★★★★☆

4.5 from 50 votes

Course: Dessert

Cuisine: American

Difficulty: easy

🍽️

Servings

12

⏱️

Prep time

15 minutes

🔥

Cooking time

30 minutes

📊

Calories

240 kcal

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Enjoy the delightful combination of pumpkin and chocolate in a convenient and delectable form with these easy-to-make pumpkin chocolate chip bars. These bars are gluten-free, vegan, and perfect for snacking or dessert.

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Ingredients

• 1 cup canned pumpkin puree
• 1 1/2 cups all-purpose gluten-free flour blend
• 1 cup vegan chocolate chips
• 3/4 cup coconut sugar
• 1/3 cup coconut oil, melted
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon vanilla extract
• 4 oz creamy vegan cream cheese (optional)
• 1/2 cup chopped nuts (optional)

Directions

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. In a mixing bowl, combine the pumpkin puree, coconut sugar, melted coconut oil, and vanilla extract. Mix until well combined.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, and cloves.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms.
5. Fold in the vegan chocolate chips and chopped nuts, if using.
6. Spread the batter evenly in the prepared baking pan and top with dollops of vegan cream cheese, if desired.
7. Bake for 25-30 minutes or until the bars are set and a toothpick inserted in the center comes out clean.
8. Allow the bars to cool slightly before slicing into squares and serving.

Nutrition Facts

Calories: 240

Fat: 13

Carbohydrates: 28

Protein: 3

Sodium: 110

Fiber: 2

Sugar: 18