Chocolate Chip Pumpkin Bars can make the autumn season taste sweeter. Loaded with pumpkin spice and chocolate this makes for a great Halloween treat.
Store-bought candy bars can be quite generic, and not as fun and flavorful. Upgrade your Halloween feast by making these dessert recipes: Halloween Cake Balls, Monster Cookies, and Bloody Halloween Desserts.
Pumpkin Bars Recipe
Chocolate Chip Pumpkin Bars are truly one of my favorite fall dessert staples. Kids absolutely love the chocolate addition and adults find the moist and indulging taste irresistible.
I also love having these chocolate bars in my fridge every time I crave something sweet. That is why, even when it is not the fall season yet, I bake these goodies and store them in my freezer.
This recipe can serve a crowd, so you don’t have to worry about falling short on desserts. Moreover, you can freely make some variations to bake it according to your liking.
One can never go wrong with this combo of pumpkin and chocolate. You can give it as a Halloween treat or bring it to a potluck. You’ll really have a lot of fun making these delightful goodies.
How to make Chocolate Chip Pumpkin Bars?
- Prepare for baking. Heat your oven to 350F and prepare your pan by buttering it.
- Make two mixtures. To make the first one, whisk the following ingredients: flour, cinnamon, and nutmeg. Add cloves, ginger, baking powder, salt, and whisk. Next, cream generously the butter and sugar before adding eggs, vanilla, and pumpkin. Combine the two mixtures and then add the chocolate chips.
- Bake. Put the mixture into the pan and top off with another cup of chocolate chips. Leave it in the oven for 35 minutes.
- Serve. Let it cool completely before cutting into squares so that the lines can stay even. Serve with a side of a hot drink or as is.
Possible recipe variations:
- You can also make it extra chocolatey by substituting with white chocolate or adding it alongside the chocolate chips.
- For a nutty taste, substitute with almond butter or add chopped macadamia or almonds.
- Want to take it up a notch? Spread some frosting on top after baking. Use my Cream Cheese Frosting recipe for the perfect icing.
Can I Use Regular-Sized Chocolate Chips?
Of course! Although smaller bits of chips are better for them to melt easier, regular-sized ones are also great. They provide a crunchy bite that really blends well with the moist cake.
Can I Use Fresh Pumpkin?
Yes! Fresh varieties will make it taste even better and richer and not to mention, given that fresh puree is even healthier.
More delicious Pumpkin Desserts:
Pumpkins are really great for dessert choices during fall. They fit in with the mood and they are very abundant. That is why it is really great to try baking some treats during autumn.
Make use of leftover pumpkin purees by making these recipes in your home:
How long are chocolate chip pumpkin bars good for?
If for some reason there are still leftover bars, there is no need to fret on how to consume them quickly. You can easily store them by just putting them in a container with a lid and store in the fridge.
You can enjoy these goodies for up to 6 days and it’ll taste even better when it has my homemade frosting.
Want to make it last a month? Place the container in the freezer after letting the bars cool completely.
- Want to make them look more presentable and Instagram worthy? Turn these into tiny cupcakes by placing the batter in cupcake liners? Make the frosting into a dollop for a cute topping.
- If you want to make the recipe healthier, gluten-free, and low-carb, use the following ingredients as an alternative: almond flour, gluten-free baking powder, coconut oil, sea salt, and fresh puree in lieu of canned ones.
- You can also check my other delicious pumpkin recipes here.
Chocolate Chip Pumpkin Bars
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ground ginger
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup unsalted butter (softened to room temperature)
- 1 cup white granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 1 1/2 cups semi-sweet chocolate chips (I used mini)
- Preheat oven to 350 degrees F.
- Butter and line a 13x9inch baking dish with parchment paper, and butter it or spray it with cooking spray.
- In a medium bowl whisk together flour, cinnamon, nutmeg, cloves, ginger, baking powder, and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and sugars until well combined.
- Whisk in the egg and vanilla extract, then add in the pumpkin puree.
- Add the flour mixture to the pumpkin mixture and stir just until combined, then fold in the chocolate chips, leaving aside ¼ cup.
- Spread batter into the prepared pan, and sprinkle on top the remaining ¼ cup chocolate chips.
- Bake for about 30 - 35 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs, not raw batter.
- Cool completely in the pan then cut into squares and serve.