Pumpkin Chocolate Chip Bars
Pumpkin Chocolate Chip Bars have the perfect blend of pumpkin, spices, cinnamon, and full of dark chocolate chips. They’re soft, moist, cake-like, and will delight pumpkin and chocolate lovers.
I love pumpkin…and chocolate. The two together just satisfy my craving for something sweet. This pumpkin chocolate chip bread is such a favorite treat to make and my family loves it. That being said, I cannot tell you how much these Pumpkin Chocolate Chip Bars make me smile and have been requested TWICE since I made them last month! Of course, I made them and even frozen a batch for next time.
Pumpkin Chocolate Chip Bars are so easy to make that you’ll be whipping a batch or two in no time. Warm fall spices just ooze throughout these moist cake-like bars. I used dark chocolate chips because I feel they just enhance the pumpkin flavor even more.
This is your go-to recipe for a dessert bar or treat this Fall or really anytime if you choose.
If you’ve missed any of the Fall favored recipes this week, you can find the loaded cauliflower casserole recipe, and the Instant Pot Apple Cheesecake.
Pumpkin Chocolate Chip Bars
I have to admit that the first time I made these pumpkin bars, I used a mixture of oil and butter and they turned out rather greasy. I tried all butter and even all oil with the same result. Then, I remembered that sometimes I make brownies with applesauce in place of the oil called for on the box. Updating my recipe using butter and unsweetened applesauce was perfect! The result is a moist, fluffy, and cake-like bar. Just what I was going for!
It almost tastes like pumpkin bread but in bar form, and the dark chocolate chips add such a delicious amount of sweetness. The spice mixture is just perfect in this. If you don’t have a jar of pumpkin pie spice, no worries, check the recipe notes for a homemade version.
This recipe calls for an entire can of pumpkin, unlike most recipes that use only part of it. For the most part, I freeze the leftover pumpkin and unless I remember it’s in the freezer it will usually get tossed in the back and forgotten. Not a problem with this pumpkin recipe!
What Equipment do I Need to Make these Chocolate Chip Pumpkin Bars?
No fancy equipment is needed to make these yummy bars. You will need a 13×9-inch baking pan, parchment paper (or aluminum foil), and non-stick spray. A medium mixing bowl for the dry ingredients, a larger mixing bowl for the batter, and a handheld electric mixer or stand mixer. You can even mix the batter with a good wooden spoon.
How do I Store the Pumpkin Chocolate Chip Bars?
Pumpkin Chocolate Chip Bars bars will keep in an airtight container at room temperature for up to 1 week, or in the freezer for up to 6 months. Mine never last the week!
Ingredients
- 2⅓ cups all-purpose flour
- 1 tablespoon pumpkin pie spice (see notes in recipe card for a homemade version)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup (4-ounce container) unsweetened applesauce
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 can (15 ounces) pure pumpkin (yes, the WHOLE can)
- 2 cups dark chocolate chips
How to Make Pumpkin Chocolate Chip Bars
Step 1
Preheat the oven to 350 degrees F. Line a 13×9-inch baking pan with aluminum foil or parchment paper leaving a bit of an overhang on the long sides so the bars can be easily pulled out of the pan to cut and serve. If you don’t have either, just spray the pan with cooking spray. I like to spray the foil with nonstick spray just to be sure the bars will not stick.
Step 2
In a medium mixing bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.
Step 3
Grab a large mixing bowl and cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed of a handheld electric mixer until smooth. Beat in the egg and vanilla until combined. Add the whole can of pumpkin puree and mix until combined. The mixture may look a bit separated or curdled. This is normal and will bake just fine.
Step 4
Add in the dry ingredients and beat just until combined. Fold in the chocolate chips using a wooden spoon.
Step 5
Spread the batter evenly in the prepared pan and bake for 30-40 minutes. While baking, the edges will begin to pull away from the sides of the pan (like they do when you bake brownies) and will be golden brown. A toothpick inserted in the middle should come out with just a little bit of moist or dry crumbs. Do not overbake!
Step 6
Let the bars cool for at least 30 minutes in the pan before lifting them out and cutting into squares.
Tips, Tricks, and FAQs
- Be sure you are using pure pumpkin puree and not pumpkin pie filling
- Substitute the dark chocolate chips for semi-sweet chocolate, mini chocolate chips, or your favorite flavor of chocolate chips.
- Add ½ cup of chopped pecans or walnuts to the batter.
- It doesn’t matter if you use unsweetened or sweetened applesauce. Use what you have.
- Allow the bars to cool before cutting so they will cut easier.
- If you don’t have pumpkin pie spice, try this homemade version: 1 ½ teaspoon ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon ground nutmeg, and ½ teaspoon each ground allspice and ground cloves.
- Make ahead tip: The bars do taste better the next day (if you can make them last), as the flavors seem to deepen and blend.
When that craving for a pumpkin dessert hits, make these easy chocolate chip pumpkin bars!
Printable Pumpkin Chocolate Chip Bars Recipe
Pumpkin Chocolate Chip Bars
Ingredients
- 2 ⅓ cups flour
- 1 tablespoon pumpkin pie spice (see notes for homemade version)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup unsweetened applesauce
- ¾ cup granulated white sugar
- ¾ cup light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 can (15 ounces) pure pumpkin puree (not pumpkin pie filling)
- 2 cups dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 13×9-inch baking pan with aluminum foil or parchment paper leaving a bit of an overhang on the long sides so the bars can be easily pulled out of the pan to cut and serve. If you don’t have either, just spray the pan with cooking spray. I like to spray the foil with nonstick spray just to be sure the bars will not stick.
- In a medium mixing bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.
- Grab a large mixing bowl and cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed of a handheld electric mixer until smooth. Beat in the egg and vanilla until combined. Add the whole can of pumpkin puree and mix until combined. The mixture may look a bit separated or curdled. This is normal and will bake just fine.
- Add in the dry ingredients and beat just until combined. Fold in the chocolate chips using a wooden spoon.
- Spread the batter evenly in the prepared pan and bake for 30-40 minutes. While baking, the edges will begin to pull away from the sides of the pan (like they do when you bake brownies) and will be golden brown. A toothpick inserted in the middle should come out with just a little bit of moist or dry crumbs. Do not overbake!
- Let the bars cool for at least 30 minutes in the pan before lifting them out and cutting into squares.
Notes
- Be sure you are using pure pumpkin puree and not pumpkin pie filling
Substitute the dark chocolate chips for semi-sweet chocolate, or your favorite chocolate chips. - Add ½ cup of chopped pecans or walnuts to the batter.
- It doesn’t matter if you use unsweetened or sweetened applesauce. Use what you have.
- Allow the bars to cool before cutting so they will cut easier.
- If you don’t have pumpkin pie spice, try this homemade version: 1 ½ teaspoon ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon ground nutmeg, and ½ teaspoon each ground allspice and ground cloves.
- Make ahead tip: The bars do taste better the next day (if you can make them last), as the flavors seem to deepen and blend.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Other Pumpkin Recipes You May Enjoy
- Easy Pumpkin Pie Crescent Rolls
- Homemade (dairy-free) Pumpkin Spice Creamer
- Pumpkin Spice Glazed Donuts
More Fall Flavors Recipes
Appetizers and Beverages
- Delicious Cranberry Pecan Cheese Ball from Family Around The Table
- Pumpkin Spice White Russian from Our Crafty Cocktails
- Vegan Sweet Potato Cutlets from Magical Ingredients
Breads
- Cinnamon Chip Apple Muffins from Hezzi-D’s Books and Cooks
- Cranberry Walnut Bread from Hostess At Heart
- Pumpkin Banana Muffins from Cheese Curd In Paradise
Sauces
- Sun Dried Tomato Vinaigrette from Art of Natural Living
Mains Dishes
- Autumn Chicken Cobb Salad from A Kitchen Hoor’s Adventures
- Ham, Apple and Cheddar Quesadillas from A Little Fish in the Kitchen
- Slow Cooker German Pork Roast from Palatable Pastime
Desserts
- Air Fryer Candied Pecans from Devour Dinner
- Apple Cinnamon Chip Cookies from Sweet Beginnings
- Candy Corn Cookies from Best Cookie Recipes
- Ginger Apple Pear Crisp from Jolene’s Recipe Journal
- Maple Brown Sugar Cookies with Candied Sage from The Spiffy Cookie
- Maple Pecan Biscotti from Karen’s Kitchen Stories
- Pumpkin Caramel Trifle Mason Jar Dessert from Our Crafty Mom
- Pumpkin Chocolate Chip Bars from Blogghetti
- Pumpkin Dump Cake from An Affair from the Heart
- Sweet Potato Cinnamon Roll Cake from Jen Around the World
Follow the Favorite Fall Recipes Facebook group and follow the Favorite Fall Flavors Pinterest board for more fall inspiration!
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Enjoy!
These look soooo moist!!! Gorgeous photos.
One of my favorite Fall flavor combinations and they are completely drool worthy. I’m ready to dig in to these fabulous bars.
Oh man I have a can of pumpkin downstairs and I’m totally making these bars!!
These bars look flavorful and ah-mazing!! Love the color of the crumb! I will be treating my family to a few batches of these this fall season. Great recipe, Lisa!!
I love a good cakey bar! I’ll have to make them before bed and let them sit overnight so I won’t be tempted to dig right in!
These look soooo good! I wish I had one for breakfast right now!
With the fall spices, pumpkin, and chocolate chips, this is going to be the best bars that would be perfect for a sweet snack!
These bars look ah-ma-ZING! So soft. I bet they don’t last long because everyone will want seconds.
Mmm, Fall is my favorite time for recipes. These look wonderful.
Thank you for your suggestions. 🙂
Thanks for your post
What can I do to increase the protein value of this recipe?
While I have not tried this, you can substitute the butter in the recipe for almond butter in a 1:1 ratio.