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Chocolate Chip Pumpkin Bars Recipe
Ben Carraoli

Chocolate Chip Pumpkin Bars Recipe

I just pulled a warm pan of chocolate chip pumpkin bars 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.
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Prep Time 10 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.