Chocolate Chip Pumpkin Bars Recipe | Sweet, Soft & Delicious
I just pulled a warm pan of chocolate chip pumpkin bars recipe out of the oven, and the cozy aroma instantly filled my whole kitchen. The moment I tasted a warm corner piece, I knew this recipe deserved to be shared. It’s soft, chocolatey, and full of that perfect pumpkin-spice flavor that makes fall baking feel extra special.
I love how simple it is to make, yet how impressive the final result looks. If you’re craving an easy dessert that feels comforting and homemade, these bars are a must-try. You can also enjoy similar easy comfort food ideas like Smothered Baked Chicken Burritos Recipe for a savory twist.
Ingredients
Here’s everything you’ll need for these delicious pumpkin bars. I’ve added small notes to make the ingredients work even better.
- 4 tablespoons of unsalted butter, very soft — helps keep the bars moist and tender.
- 1/3 cup mild oil (canola or vegetable) — boosts moisture for a soft, dense texture.
- 3/4 cup brown sugar — adds caramel flavor that pairs well with pumpkin.
- 1/2 cup granulated sugar — balances sweetness and structure.
- 15-ounce can pumpkin purée (not pumpkin pie filling) — the key to moisture and flavor.
- 1 large egg — binds everything together.
- 1 teaspoon vanilla extract — enhances the pumpkin and chocolate flavors.
- 1/2 teaspoon salt — balances sweetness.
- 1/2 teaspoon pumpkin pie spice — gives a cozy fall flavor.
- 1 teaspoon baking soda — helps the bars rise lightly.
- 2 1/4 cups all-purpose flour — provides structure; spoon and level for the best texture.
- 12 ounces milk chocolate chips — creates gooey chocolate pockets in every bite.
Note: several servings — depending on how you cut the bars, you’ll get many pieces from a 13×9-inch pan. For more crowd-pleasing recipes, try Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe as another flavorful option.
Variations
Feel free to experiment and customize these pumpkin bars to your liking.
- Use dairy-free butter and dairy-free chocolate chips to make the recipe completely dairy-free.
- Replace part of the sugar with coconut sugar or a lower-glycemic alternative.
- Mix in dark, semi-sweet, or white chocolate chips for extra flavor variety.
- Add chopped nuts like pecans or walnuts for a crunchy texture.
- Increase spices by adding extra cinnamon, nutmeg, or ginger for a warmer, bolder fall flavor.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 25–30 minutes
- Total Time: 35–40 minutes
Equipment You Need
A few basic tools make this recipe easy to prepare.
- Large mixing bowl — for combining the wet ingredients and batter.
- Spatula, wooden spoon, or electric mixer — to blend everything smoothly.
- 13×9-inch baking pan — ensures evenly baked bars.
- Nonstick spray, butter, or parchment paper — prevents sticking.
- Measuring cups and spoons — for accurate ingredient amounts.
How to Make Chocolate Chip Pumpkin Bars
Preheat Oven & Prepare Pan
Start by preheating your oven to 350°F (175°C). Grease a 13×9-inch baking pan or line it with parchment paper. Preparing the pan properly helps the bars bake evenly and release easily after cooling.
Mix Wet Ingredients
In a large mixing bowl, beat together the softened butter, oil, brown sugar, granulated sugar, and pumpkin purée. Mix until smooth and creamy. This mixture gives the bars their soft, moist texture and rich flavor.
Add Egg, Vanilla, Spices, and Baking Soda
Stir in the egg, vanilla extract, salt, pumpkin pie spice, and baking soda. Mix until everything is well blended. This step ensures even flavor and just the right rise while baking.
Add Flour & Chocolate Chips
Add the flour and gently mix until the batter comes together. Fold in the chocolate chips but save a handful to sprinkle over the top. This keeps the bars tender and adds chocolate in every bite.
Bake & Cool
Pour the batter into your prepared baking pan and smooth the top. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean or with soft crumbs. Allow the bars to cool completely to help them set and slice cleanly.
Additional Tips for Making This Recipe Better
After making these bars myself, here are some small tricks that made a big difference:
- I always make sure the butter is extremely soft so it mixes smoothly with the pumpkin and sugars.
- I prefer keeping more brown sugar than white sugar for a richer, caramel-like taste.
- I save a few chocolate chips to sprinkle on top before baking — it makes the bars look bakery-style.
- I’ve noticed the bars slice much cleaner when I allow them to cool completely before cutting.
- Sometimes I add a pinch of extra cinnamon or nutmeg when I want a deeper fall flavor.
How to Serve Chocolate Chip Pumpkin Bars
These bars are perfectly served just as they are, but a few small touches make them even better. Cut them into neat squares and arrange them on a wooden board or dessert platter for a warm, rustic look.
A light dusting of powdered sugar or a drizzle of melted chocolate makes them visually stunning. They pair beautifully with coffee, tea, or warm milk. For a festive touch, serve with whipped cream or a sprinkle of cinnamon on top.
Nutritional Information
Here’s an approximate breakdown per bar (based on a 24-bar batch):
- Calories: ~284
- Protein: ~3 g
- Carbohydrates: ~40 g
- Fat: ~12 g
Make Ahead and Storage
Make Ahead
You can bake the bars a day in advance. Once cooled, store them in an airtight container. They stay soft and fresh at room temperature for a couple of days.
Storage
Store leftover bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate to keep them fresh and firm.
Freezing
Freeze completely cooled bars in a freezer-safe container or bag. They keep well for 2–3 months. Thaw at room temperature before serving.
Reheating
Warm a single bar in the microwave for 5–10 seconds for that soft, melty-chocolate texture again.
Why You’ll Love This Recipe
Here’s why this recipe becomes a favorite for anyone who tries it:
- It’s incredibly simple, so even beginners can make bakery-style bars easily.
- The flavor combination of pumpkin spice and chocolate makes every bite rich and cozy.
- It’s customizable — add nuts, change chocolate types, or tweak spices to suit your taste.
- These bars store well, making them ideal for meal prep, parties, or gifting.
- The texture stays soft for days, giving you a reliable dessert every time you bake it.
Chocolate Chip Pumpkin Bars Recipe
Ingredients
Method
- Start by preheating your oven to 350°F (175°C). Grease a 13×9-inch baking pan or line it with parchment paper. Preparing the pan properly helps the bars bake evenly and release easily after cooling.
- In a large mixing bowl, beat together the softened butter, oil, brown sugar, granulated sugar, and pumpkin purée. Mix until smooth and creamy. This mixture gives the bars their soft, moist texture and rich flavor.
- Stir in the egg, vanilla extract, salt, pumpkin pie spice, and baking soda. Mix until everything is well blended. This step ensures even flavor and just the right rise while baking.
- Add the flour and gently mix until the batter comes together. Fold in the chocolate chips but save a handful to sprinkle over the top. This keeps the bars tender and adds chocolate in every bite.
- Pour the batter into your prepared baking pan and smooth the top. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean or with soft crumbs. Allow the bars to cool completely to help them set and slice cleanly.
Notes
- I always make sure the butter is extremely soft so it mixes smoothly with the pumpkin and sugars.
- I prefer keeping more brown sugar than white sugar for a richer, caramel-like taste.
- I save a few chocolate chips to sprinkle on top before baking — it makes the bars look bakery-style.
- I’ve noticed the bars slice much cleaner when I allow them to cool completely before cutting.
- Sometimes I add a pinch of extra cinnamon or nutmeg when I want a deeper fall flavor.