Pumpkin Bars with Chocolate Chips – Soft, Fudgy & Irresistible

Pumpkin Bars with Chocolate Chips are the cozy, fall treat you didn’t know you needed—until now. These fudgy bars (yes, fudgy) strike that perfect sweet spot between brownies and blondies, but with a pumpkin-spiced twist. Whether you’re baking for a weekend gathering, satisfying a sweet tooth during school pickup chaos, or just having a moment of “me time” with coffee—these bars are the answer. Plus, they come together in one pot. No mixer. No mess. Minimal effort, maximum comfort. Let’s just say your fall baking lineup might have a new MVP.

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What Are Pumpkin Bars with Chocolate Chips?

Pumpkin Bars with Chocolate Chips are soft, fudgy dessert bars made with pumpkin purée, warm spices, and plenty of chocolate. Imagine the best parts of a brownie and a blondie falling in love during pumpkin season. That’s what you get here. They’re a bit denser and richer than your average pumpkin cake bar, and thanks to the magic of melted butter and dark chocolate chips, each bite practically melts in your mouth. You can also call them pumpkin blondies—if you’re feeling fancy. But whatever name you use, just know they taste like autumn wrapped in a hug.

Reasons to Try Pumpkin Bars with Chocolate Chips

First, let’s talk ease. These bars come together in just 40 minutes—total. We’re talking about a single pot, minimal dishes, and ingredients you probably already have stashed away. Next, flavor: pumpkin + cinnamon + melty dark chocolate = fall magic. And don’t get me started on texture—they’re gooey like a brownie but spiced like your favorite PSL. Whether you’re baking with kids, hosting friends, or hiding from responsibilities in your kitchen, these bars deliver comfort and chocolate. Plus, they freeze beautifully, making them ideal for make-ahead holiday treats.

Ingredients Needed to Make Pumpkin Bars with Chocolate Chips

To make the best Pumpkin Bars with Chocolate Chips, you’ll need just a handful of pantry staples—plus a can of pumpkin and some rich, dreamy chocolate. What makes these bars so incredible is how each ingredient plays a role in building that dense, fudgy texture and those irresistible fall flavors. Let’s break down what you’ll need and why it matters:

• Butter (1 cup, or 2 sticks) – This is your base. Melted butter (you can even brown it for a nuttier flavor) adds richness and helps create that signature soft and fudgy texture. Using melted butter instead of creamed gives these bars that brownie-like chew.
• Pumpkin Pie Spice (1 tablespoon) – This isn’t just one spice—it’s a blend of warm, cozy fall flavors like cinnamon, nutmeg, ginger, cloves, and sometimes allspice. If you don’t have any on hand, no stress. You can make your own blend (we list the DIY version in the notes). It’s what gives these Pumpkin Bars with Chocolate Chips that unmistakable autumn vibe.
• Granulated Sugar (1 cup) + Brown Sugar (1 cup, packed) – The combo of white and brown sugar creates a perfect balance. The brown sugar adds moisture and a touch of molasses flavor, while the white sugar keeps the bars sweet and structured.
• Pumpkin Purée (1 cup) – This is the heart of the recipe. Pumpkin not only adds flavor but keeps the bars moist and dense. Just make sure to use 100% pure pumpkin—not pumpkin pie filling. We’ve all grabbed the wrong can in a hurry, but that one’s loaded with extra sugar and spices. If you’re looking for another cozy dessert to use the rest of that pumpkin, check out these Pumpkin Chocolate Chip Cookies—they’re a crowd favorite!
• Vanilla Extract (2 teaspoons) – Vanilla rounds out the flavors and brings a subtle warmth. If you’ve got Mexican vanilla, use it. The flavor is bold and rich—just what this recipe calls for.
• Kosher Salt (½ teaspoon) – A little salt balances the sweetness and enhances every other ingredient. Don’t skip it!
• Egg (1 large) – You only need one, but it does all the heavy lifting—binding the batter so it doesn’t crumble, while still keeping the bars nice and soft.
• All-Purpose Flour (2 cups, spooned and leveled) – Flour gives these bars structure without making them cakey. Be sure to spoon and level it (don’t scoop!) to avoid using too much, or you’ll lose that gooey texture.
• Baking Powder (1 teaspoon) – Just a bit helps lift the bars slightly so they aren’t too dense, but still fudgy—not fluffy.
• Semisweet Chocolate Chips (1 cup) + Dark Chocolate Chips (1 cup) – The mix of two types of chocolate creates depth. The semisweet chips melt just enough to create chocolatey pockets, while the dark chocolate adds a bolder, more intense cocoa hit. If you’re a full-blown chocolate fan, you could also try adding chunks or switching it up with chocolate pumpkin butter cups.

Instructions to Make Pumpkin Bars with Chocolate Chips

Making Pumpkin Bars with Chocolate Chips is surprisingly easy—and requires no mixer, no fancy tools, and barely any cleanup. It’s the kind of recipe you can make on a weeknight, while the kids are doing homework or you’re catching up on podcasts. Just follow these clear, step-by-step instructions, and you’ll have a pan of warm, gooey pumpkin chocolate bars ready in under an hour.

Step 1: Preheat the Oven and Prep Your Pan

First things first—set your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake. Grab a 9×13-inch baking dish and either spray it generously with nonstick spray or line it with parchment paper. The parchment makes lifting and slicing the bars easier, especially if you want those neat bakery-style squares. If you’ve tried our Pumpkin Blondies, you know this trick makes a big difference.

Step 2: Melt the Butter and Toast the Spices

In a medium saucepan, melt 1 cup of butter (2 sticks) over medium heat. As the butter melts, it will start to foam a bit—totally normal. Once it’s fully melted and just beginning to bubble, stir in 1 tablespoon of pumpkin pie spice directly into the hot butter. This quick “toasting” of the spices brings out deeper, richer flavors and gives the entire bar a more aromatic fall warmth. Stir for about 15–20 seconds, then remove the pan from heat.

Optional Tip: Want an even nuttier, caramelized flavor? Brown the butter! Just cook it a minute or two longer until it turns golden brown and smells slightly nutty. Be sure to add 1 tablespoon of water to compensate for the lost moisture.

Step 3: Add the Sugars

Right into the warm butter and spice mixture, add 1 cup granulated sugar and 1 cup packed brown sugar. Stir until the sugars are fully incorporated and the mixture looks glossy and smooth. This step sets the tone for the fudgy, gooey texture we’re going for—don’t skip it!

Step 4: Stir in the Pumpkin, Vanilla, and Salt

Now add 1 cup of pure pumpkin purée (not pumpkin pie filling!), 2 teaspoons vanilla extract, and ½ teaspoon kosher salt. Mix everything together until it’s completely smooth. This mixture should be thick and warm and smell like a pumpkin-scented candle in the best way.

Step 5: Add the Egg (but do it carefully!)

Before you toss in the egg, make sure your mixture isn’t too hot—you don’t want scrambled eggs in your batter. Let it cool for a minute or two if needed. Then, add 1 large egg and stir quickly and vigorously to incorporate it. This step binds everything together and keeps your Pumpkin Bars with Chocolate Chips from falling apart.

Step 6: Fold in the Dry Ingredients

Now it’s time to bring in the flour. Add 2 cups of all-purpose flour (spooned and leveled) directly into the pot. On top of the flour, sprinkle 1 teaspoon baking powder, then use your measuring spoon to gently mix the baking powder into the flour before stirring it all into the wet mixture.

Stir gently but thoroughly until the flour is just combined. Don’t overmix—this can make your bars tough instead of tender and chewy. A few small lumps are okay!

Step 7: Pour Batter into Pan and Add Chocolate Chips

Scrape the thick, golden-orange batter into your prepared pan and spread it out evenly to the edges with a spatula. Now for the fun part—sprinkle 1 cup semisweet chocolate chips and 1 cup dark chocolate chips over the top.

Use your spatula to gently fold the chocolate chips into the top half of the batter—you don’t want them to sink to the bottom or fully melt. Keeping them in the upper layer gives you gooey pools of chocolate with every bite.

Step 8: Bake to Fudgy Perfection

Slide the pan into your preheated oven and bake at 350°F for 25 to 30 minutes. Start checking at 25. You want the edges to pull slightly away from the pan and the center to look set but not dry. A toothpick inserted in the middle should come out mostly clean—a few moist crumbs are perfect.

Step 9: Cool, Slice, and Serve

Let your Pumpkin Bars with Chocolate Chips cool in the pan for at least 20–30 minutes before slicing. This helps them set and makes cleaner cuts (unless you’re into messy, warm gooey pieces—and honestly, who isn’t?).

If you used parchment, lift the whole slab out and transfer it to a cutting board to slice into squares. You’ll get about 12 large bars, but feel free to cut them smaller for sharing—or snacking.

What to Serve with Pumpkin Bars with Chocolate Chips

These bars pair wonderfully with a mug of hot apple cider, a creamy chai latte, or your favorite bold coffee. For a full dessert spread, serve them alongside our Healthy Pumpkin Cheesecakes or Pumpkin Chocolate Chip Cookies for a crowd-pleasing autumn vibe. They also play nicely with vanilla bean ice cream for an indulgent twist. Whether it’s a family dinner or Friendsgiving dessert table, they’re versatile, nostalgic, and downright irresistible.

Key Tips for Making Pumpkin Bars with Chocolate Chips

• Don’t overmix the batter—just like brownies, you want fudgy, not cakey.
• Cool before slicing (if you can resist); warm bars are gooey but messy.
• Use high-quality chocolate—it makes a big difference!
• Want even deeper flavor? Brown the butter before adding sugar (just add 1 tbsp of water back in).
• Forgot pumpkin pie spice? Mix your own with cinnamon, nutmeg, ginger, cloves, and a pinch of allspice.

Storage and Reheating Tips for Pumpkin Bars with Chocolate Chips

Store these bars tightly sealed at room temperature for up to 3 days. They’ll stay soft and moist without turning stale. To freeze, layer parchment between slices and store in a zip-top bag for up to 3 months. Thaw at room temp or microwave in 10-second bursts if impatience strikes. For that fresh-baked feel, pop a square in the oven at 300°F for 5 minutes—it brings back that melty chocolate magic.

FAQs

Q: Can I make these gluten-free?
A: Yes! Use a 1:1 gluten-free baking flour blend. Just don’t skip the chocolate.

Q: What if I only have pumpkin pie filling?
A: Skip it—pumpkin pie filling is pre-sweetened and spiced. Stick to plain pumpkin puree.

Q: Can I add nuts?
A: Absolutely. Chopped pecans or walnuts would add a nice crunch and go great with the spices.

Q: Are these more like cake or brownies?
A: Brownies, but make them autumn. Fudgy, dense, and dreamy.

Final Thoughts

If you’re craving a dessert that’s simple, indulgent, and full of fall flavor, Pumpkin Bars with Chocolate Chips are the answer. One pot, one pan, zero stress. They’re rich, warm, and packed with all the cozy feels—basically everything we love about fall baked into a square. Whether you’re hosting or hibernating, these bars will be your sweet little secret to seasonal happiness.

Craving more pumpkin goodness? Don’t miss our Chocolate Pumpkin Butter Cups or this reader-favorite Spiced Pumpkin Bread with Streusel.

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