These pumpkin chocolate chip bars are soft with a cake-like texture. They are full of pumpkin spice flavor and a perfect choice for fall baking.
I first baked these pumpkin chocolate chip bars back in 2009 and posted the recipe on my old food blog, Bakin’ and Eggs. Recently, a reader reached out and told me that baking these pumpkin chocolate chip bars is an annual fall tradition in her house. Once she reminded me of the recipe, I couldn’t get the bars out of my mind so I decided to bring them back and share the recipe here! They are soft, cakey and full of pumpkin spice flavor and a perfect choice for fall baking.
I will start by saying that this is not a “healthy” dessert. We are working with two sticks of butter, sugar, flour and chocolate chips. As I’ve mentioned many times before, I believe that enjoying dessert and sweet treats can be part of a healthy lifestyle.
These pumpkin chocolate chip bars only take 10-15 minutes to prepare and have a relatively short ingredients list of things you probably already have on-hand in your pantry and fridge.
I like to line my baking dish with foil for easy removal from the pan. Note, the batter is so thick you’ll have to do a little spreading here.
These pumpkin chocolate chip bars need about 35-40 minutes of baking time. You’ll know they’re ready when they’re slightly browned on top and starting to pull away from the edges of the pan. Given the cake-like texture of these bars, it’s important to let them cool completely before slicing. I know it’s hard to resist digging in while they’re still warm but if you don’t want them falling apart on you…let them cool!
I promise they’re worth the wait! I’ve never taken these bars anywhere where they haven’t been devoured and I’m always asked for the recipe!
These pumpkin chocolate chip bars are best stored in an airtight container at room temperature and eaten within a few days of baking Oh another note, they’re also VERY good warmed up with some ice cream on top! 🙂
SOFT + CAKEY PUMPKIN CHOCOLATE CHIP BARS
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Soft and Cakey Pumpkin Chocolate Chip Bars
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 18 bars 1x
Description
These pumpkin chocolate chip bars are soft with a cake-like texture. They are full of pumpkin spice flavor and a perfect choice for fall baking.
Ingredients
2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1/4 cups brown sugar, packed
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree (make sure you’re using 100% pumpkin and not pumpkin pie mix)
1 package (12 ounces) semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Prepare a 9 x 13 baking dish by lining it with aluminum foil, shiny side down, leaving about a 1-inch overhang on the edges. Grease foil with cooking spray or butter.
- In a bowl, mix together flour, pumpkin pie spice, baking soda and salt. Set aside.
- In the bowl of a stand mixer, cream butter and sugars on medium-high for about 3 minutes, until lightened in color and fluffy. Beat in egg and vanilla until just combined. Beat in pumpkin puree.
- Reduce speed to low and slowly mix in flour mixture until just combined.
- Stir in chocolate chips.
- Pour batter into prepared pan and spread to ensure it’s even.
- Bake until the edges begin to pull away from the foil and a toothpick inserted in the middle comes out clean. About 35-40 minutes.
- Let cool in pan. Once cool, lift foil from pan and cut squares.
It’s like you knew I had multiple cans of Trader Joe’s pumpkin in my pantry and was looking for something yummy to make with them. These look amazing – thanks for sharing!
Let me know how they turn out if you try them!
Made these last night (I try to limit dairy, di I subbed in a mix of coconut oil and applesauce for the butter) and they are so DELICIOUS! Both the hubs and I really enjoyed them. They’ll be joining our dessert rotation for sure.
Totally making these for my family’s “Soupsgiving” this year!! 🙂
I like the sound of “soupsgiving!” Also, biggest congrats to you and David on your exciting news!
Perfect for the pumpkin carving party I am attending this weekend. Can’t wait to bake them-thank you!
Yay! Let me know how they turn out and that party sounds fun!
I’m so addicted to pumpkin pie filling (not the pie, I find the pastry to heavy), that I had to ban myself from making it throughout spring and summer, and yay, the time has come to have it again! I just pour the filling into ramekins and serve as is or with a bit of whipped cream. These bars look like a perfect alternative, and I will be making them for this Halloween. Might even give some to kids who come trick or treating (but only if they are fast enough). Thank you Jen for sharing this recipe because I missed it earlier. I hope you are doing well. All the best 🙂
Oh yum to your crustless pumpkin pie. That’s sounds so yummy and I’m smiling that you had to ban yourself from making it during the summer months! 🙂
Yum! I’ve been in a baking kind of mood, I might have to try these out!
Thanks for the recipe! My daughter made them last night and they are amazing!!!
These look delicious! What kind of spice would you use if you didn’t have pumpkin pie spice?
These are on my must bake list. My family will love these, I have a feeling.
These look amazing! Do you have the macros or nutrition information for these yummy bars? I’m excited to bake them 🙂