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Pumpkin Chocolate Chip Bars

Enjoy the Fall season flavors with these ooey gooey Pumpkin chocolate chip bars! Pumpkin puree is mixed with chocolate chips in an easy cake-style batter for the perfect sweet treat. Feel free to swap some add-ins including chopped nuts or dried fruits to make these your own.

Serve these delicious bars as a quick afternoon snack, tuck one in kids’ lunches, or enjoy them as a dessert with a scoop of vanilla ice cream.

Close up of pumpkin chocolate chip bars piled on top of eachother.

Chocolate Chip Pumpkin Squares

  • These bars are a mix between cake and brownies.
  • Additional chocolate chips are added to the recipe (an entire bag worth) to create extra chocolatey goodness!
  • Hints of warming Fall spices are mixed with the sweetness of chocolate to create the perfect treat.
  • Customize to your liking by adding your favorite nuts, seeds, dried fruits, shredded coconut or sprinkles.
  • Serve these warm and fresh out of the oven while the chocolate is still melted with a scoop of vanilla ice cream for a decadent dessert.
  • These bars also freeze beautifully. Just pop one into the microwave whenever you’re craving a sweet treat.
  • For more delicious chocolate chip recipes try our pumpkin chocolate chip muffins, our flourless banana chocolate muffins using peanut butter, or our zucchini chocolate chip muffins.
Recipe ingredients on the counter including bowls of chocolate chips, pumpkin puree, flour, brown sugar, oil, vanilla, spices, baking soda, an egg and salt.

Recipe Ingredients

CHOCOLATE CHIPS: I used semi-sweet chocolate chips for this recipe. Feel free to use dark chocolate, milk chocolate, or even white chocolate chips.

WET INGREDIENTS: Vegetable oil, an egg, vanilla extract, and pumpkin puree are all mixed together.

DRY INGREDIENTS: All-purpose flour is mixed with spices including ground ginger, ground nutmeg, and allspice. Brown sugar is the perfect sweetener. Baking soda and salt are also added.

VARIATIONS: Want to customize? Add in ½ cup of chopped nuts, dried raisins, dried cranberries, or shredded coconut for even more flavor.

Four images together showing steps to make the recipe. First is white bowl with orange batter and a hand mixer. Second is orange batter in bowl with chocolate chips dumped on top. Third is orange batter with chocolate chips dumped into a rectangle white baking dish with a spatula. Fourth is cake raw batter smoothed into white baking dish.

How To Make Chocolate Chip Pumpkin Bars

  1. Mix together all dry ingredients in a large bowl. In a separate bowl beat together wet ingredients with an electric mixer.
  2. Beat the dry ingredients into the wet ingredients until smooth. Stir in the pumpkin puree to create an orange batter. Now fold in the chocolate chips.
  3. Pour into a greased baking dish. Bake until the top is golden brown and a toothpick comes out clean when poked through the center. Let cool, then slice into squares.

Leftover chocolate chip pumpkin bars can be stored in an airtight container on the counter or fridge for up to 3-4 days. These bars also freeze really well. Add to an airtight freezer bag and freeze for up to 6 months. Frozen bars can be thawed overnight at room temperature.

I like to wrap one in a paper towel and microwave it until warm (this can be done with fresh or frozen bars).

Close up of squares of pumpkin chocolate chip bars sliced into squares in the baking dish with two squares removed and a spatula in place.

Recipe Tips

  • Swap all-purpose flour with cake flour for a fluffier texture.
  • Make sure to use canned pure pumpkin puree and not the canned pumpkin pie filler with extra ingredients added.
  • Don’t want melted runny chocolate? After the bars bake the chocolate will be melted and runny. When you slice into them, they will be ooey gooey. You can wait until the bars are completely cooled and chilled before cutting them. The chocolate chips will have hardened by this time.
  • Lightly grease the baking dish with nonstick cooking spray or a bit of vegetable oil on a paper towel. This will help prevent the bars from sticking to the dish.
  • TOPPING IDEAS: These bars don’t need any toppings, but you can certainly add some! Serve with a dollop of whipped cream, plain greek yogurt, vanilla ice cream, drizzle peanut butter or whipped coconut cream.
Chocolate chip pumpkin squares piled on top of each other on a white plate.

More Pumpkin Recipes

Pumpkin chocolate chip bars stacked on top of each other on a white plate.

Pumpkin Chocolate Chip bars

Enjoy the Fall season flavors with these ooey gooey Pumpkin chocolate chip bars! Pumpkin puree is mixed with chocolate chips in an easy cake-style batter for the perfect sweet treat!
Print Pin Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 16 servings

Ingredients

Instructions

  • Preheat the oven to 350°F. Grease a 9×13 baking dish with vegetable oil and a paper towel.
    A rectangular baking dish, a paper towel and a container of vegetable oil.
  • In a large bowl, mix together the all purpose flour, baking soda, salt, cinnamon, ground ginger, nutmeg, and allspice.
    Two images of a white bowl. First with flour, baking soda and spices dumped in. Second with ingredients mixed together with a whisk.
  • In a separate bowl beat together the brown sugar, vegetable oil, egg, and vanilla extract with a hand mixer.
    Two images of a white bowl. First with brown sugar, eggs, oil, and vanilla dumped in. Second with a brown liquid mixed together and electric mixer beside.
  • Add in the pumpkin puree and mix again with electric mixer.
    Two images of a white bowl with brown batter. First with pumpkin puree dumped on top. Second with puree mixed in and electric mixer beside it.
  • Add the dry ingredients to wet ingredients and mix (with electric mixer).
    Two image of a white bowl. First with wet ingredients and dry ingredients dumped together. Second with an orange batter and electric mixer beside it.
  • Fold in the chocoalte chips with a wood spoon or spatula.
    Two images of a white bowl. First with orange batter and chocolate chips dumped on top. Second with orange chocolate chip batter and a spatula.
  • Pour the batter into the greased baking dish. Smooth into an even layer with a spatula.
    Two images of a white baking dish. First with orange chocolate chip batter dumped into baking dish and a spatula. Second with chocolate chip pumpkin batter spread evenly and a spatula.
  • Bake for 30-35 minutes, or until a toothpick comes out clean when poked through the center. Let cool for 20 minutes before slicing and serving.
    Two images of a rectangular baking dish. First with baked chocolate chips pumpkin batter inside. Second is sliced into bars with two removed and a spatula in place.

Recipe Notes:

Leftovers can be stored in an airtight container on the counter or fridge for up to 3-4 days. These bars also freeze really well. Add to an airtight freezer bag and freeze for up to 6 months.
Frozen bars can be thawed overnight at room temperature. I like to wrap a frozen one in a paper towel and microwave for 1 minute until warm.
  • Swap all-purpose flour with cake flour for a fluffier texture.
  • Make sure to use canned pure pumpkin puree and not the canned pumpkin pie filler with extra ingredients added.
  • Don’t want melted runny chocolate? After the bars bake the chocolate will be melted and runny. When you slice into them, they will be ooey gooey. You can wait until the bars are completely cooled and chilled before cutting them. The chocolate chips will have hardened by this time.
  • Lightly grease the baking dish with nonstick cooking spray or a bit of vegetable oil on a paper towel. This will help prevent the bars from sticking to the dish.
  • TOPPING IDEAS: These bars don’t need any toppings, but you can certainly add some! Serve with a dollop of whipped cream, plain greek yogurt, vanilla ice cream, drizzle peanut butter or whipped coconut cream.
  •  
Nutrition
Calories: 176kcal | Carbohydrates: 34g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 154mg | Potassium: 74mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2398IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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