Pumpkin Chocolate Chip Bars
When fall hits, I love everything pumpkin, and these pumpkin chocolate chip bars are so easy to make. They are a cross between a cookie, a cake, and a brownie. In other words, this dessert is yummy!
Mark and I like all kinds of treats, particularly if they have any kind of chocolate as part of the ingredients. We also love the flavor of pumpkin, so this combination is a SPECIAL treat.
They are so moist and chewy at the same time. I love making Pumpkin Cookies, but I have to keep scooping the cookies on the baking sheet. Well, this recipe is a blessing if you just want to scoop it once!
All you do is spread the batter evenly in the baking pan and bake it. We especially enjoy our treats if they have a moist texture. These bars truly satisfy the cravings we have.
Then as it bakes, you smell this wonderful pumpkin aroma throughout the house, it’s called yummy yum! Now, I love cinnamon, but pumpkin spice is not my favorite.
You can use either one, but I didn’t use the pumpkin pie spice with this version of the recipe. Either way, these little bars rock with flavor!
In case you missed these posts, Pumpkin Cookies-A Family Favorite or How To Make The Best Homemade Pumpkin Soup
Related Topic: The Very Best M & M Cookie Bar Recipe
Kitchen Items You May Need
Pumpkin Chocolate Chip Bars
Step One
We had a shortage in the stores of pumpkin puree for a month or two but it’s back in stock now, until everyone buys it up! Gather together all the ingredients so you’re ready to go.
Step Two
Preheat the oven to 350 degrees. Grease a 9-inch by 13-inch baking pan or use parchment paper to line your baking dish. Use a hand or stand mixer to cream the butter and sugar until smooth and creamy.
Step Three
Add the egg and vanilla until thoroughly mixed.
Step Four
Grab a bowl and whisk the flour, cinnamon, baking soda, and salt together until thoroughly mixed and fluffy.
Step Five
Add the pumpkin puree and mix, it will have a curdled look to it. It’s perfect.
Step Six
Now, add the dry ingredients to the wet mixture and mix until smooth.
Step Seven
Fold in the chocolate chips gently. Spread the mixture evenly in your greased baking pan.
Step Eight
Bake for 35-45 minutes, or until a toothpick inserted in the center of the bars comes out clean. Cool on a cooling rack and cut when completely cool. Enjoy. These are so moist, they will be a family favorite.
Finished Product: Pumpkin Chocolate Chip Bars
These are so good, my friends, you need to make these now and again during the holidays! Your family, and any guests, will really enjoy eating these bars.
Pumpkin Chocolate Chip Bars Recipe
- 1 cup butter, softened
- 1-1/4 cups white granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree (not the pie type)
- 1-1/2 teaspoons cinnamon or 1 tablespoon Pumpkin Pie Spice
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups white flour (I use bread flour)
- 2 cups chocolate chips (I used semi-sweet)
-
Preheat the oven to 350 degrees. Grease a 9-inch by 13-inch baking pan or use parchment paper to line your baking dish. Use a hand or stand mixer to cream the butter and sugar until smooth and creamy. Add the egg and vanilla until thoroughly mixed. Add the pumpkin puree and mix, it will have a curdled look to it. It's perfect. Grab a bowl and whisk the flour, cinnamon, baking soda, and salt together until thoroughly mixed and fluffy. Now, add the dry ingredients to the wet mixture and mix until smooth. Fold in the chocolate chips gently Spread the mixture evenly in your greased baking pan. Bake for 35-45 minutes or until a toothpick inserted in the center of the bars comes out clean. Cool on a cooling rack and cut when completely cool. Enjoy. These are so moist, they will be a family favorite.
Pumpkin Chocolate Chip Bars
How do I store these?
They stay moist for 4-5 days if stored with plastic wrap or in an airtight container. They actually become more moist during the second day.
Can I freeze these?
Once you bake these you can store them in serving sizes in airtight containers for up to 3 months. We often bake more than we can eat during the first day or two, so putting them in the freezer is part of our plan for special treats like this.
Final Word
I really hope you try my pumpkin chocolate chips bars because they are so easy to make and you can share some with your neighbors. Who doesn’t love something homemade, right? Please keep prepping, we must. May God Bless our world, Linda
Just a word and I know this is off the subject, but if you want to store white, unbleached flour make sure you add a hand-full of dry bay leaves and seal well in a 5gal. bucket. I have done this for years and have never had flour get bugs or mice of have an off-flavor. I recently found a bucket of mine that I had missed in my rotation and it was 7 yrs. old. No problem with taste etc. I always mark mine with the date as well. Just sift out the leaves when you open the bucket.
Hi Cheryl, I keep hearing about the bay leaves! I need to pick some up! Great tip, Linda
Hi Linda, I enjoy bars and this looks like the perfect fall treat. I use bay leaves all the time and like your previous reader said no bugs in the bags.
Marcia
Hi Marcia, oh my gosh, you will love them! They are so moist and melt in your mouth! I love pumpkin anything right now!!! I need to buy some bay leaves! No bugs but you never know. LOL! Linda
So yummy! The whole family loves pumpkin and chocolate! <3
Hi Tiffany, oh my gosh, you will love them! It’s so fun to bake together as a family! Stay safe, Linda
Thanks for the recipe! I made it for my “home alone” Thanksgiving (I used winter squash and whole wheat flour.) They were great! Even though it wasn’t a normal Thanksgiving this year, I am still very thankful for all my blessings, including good food.
HI CT, oh my gosh, the home alone Thanksgiving. This has been a crazy year. Those pumpkin chocolate chip bars are so good!! Linda