Pumpkin Bars with Chocolate Chips – Soft, Fudgy & Irresistible
These Pumpkin Chocolate Chip Bars are FUDGY just like brownies! You could also call them Pumpkin Blondies. They have the perfect balance of pumpkin flavor, cinnamon-y spices, and warm dark chocolate. They’re made in a pot on the stove and are super fast and easy! The melted butter makes them so soft and fudgy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup butter (2 sticks)
1 tablespoon pumpkin pie spice
1 cup granulated sugar
1 cup brown sugar, packed
1 (8-oz) cup canned pumpkin (not pumpkin pie filling)
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 large egg
2 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1 cup semisweet chocolate chips
1 cup dark chocolate chips
Instructions
1. Preheat the oven to 350°F. Spray a 9×13 inch pan with nonstick spray, or line with parchment paper.
2. In a medium saucepan, melt 1 cup of butter over medium heat.
3. When the butter is still bubbly and hot, add in 1 tablespoon pumpkin pie spice. Let the spices toast in the pan for a few seconds, then remove from heat.
4. Stir in the granulated sugar and packed brown sugar.
5. Add the pumpkin puree, vanilla extract, and kosher salt. Stir to combine.
6. Add the egg and stir vigorously right away to prevent curdling. Let the mixture cool slightly first if still very hot.
7. Add the flour on top of the wet ingredients, then sprinkle baking powder over the flour and mix it into the flour with a spoon.
8. Stir all ingredients together just until combined and no major lumps remain. Do not over mix.
9. Pour the batter into the prepared pan and spread evenly to the edges.
10. Sprinkle semisweet and dark chocolate chips over the top and gently fold them in.
11. Bake at 350°F for 25–30 minutes, or until a toothpick inserted comes out with no wet batter.
12. Cool completely in the pan before lifting out and slicing into bars.
13. Store leftovers tightly sealed at room temperature for 2–3 days, or freeze for up to 3 months.
Notes
If you don’t have pumpkin pie spice, substitute with: 1 1/2 tsp cinnamon, 3/4 tsp ginger, 3/4 tsp nutmeg, 1/4 tsp cloves, 1/4 tsp allspice (optional).
You can brown the butter for extra flavor. Add 1 tablespoon water to make up for moisture lost.
For easy cleanup and slicing, use parchment paper to line your baking dish.
Let the bars cool fully before slicing for cleaner edges.