Fall brings out the baker in all of us, and these pumpkin chocolate chip bars capture everything we love about the season in one perfect bite.
They’re the kind of treat that makes your kitchen smell like autumn and disappears from the pan almost as quickly as you can cut them.
The bars strike that perfect balance between cake and brownie—soft and tender but not too sweet.
Each square is packed with warm spices and dotted with melty chocolate chips that complement the pumpkin beautifully.
Why You’ll Love This Recipe
These bars are incredibly forgiving and come together in just one bowl. No mixer required, no complicated techniques … just good old-fashioned stirring.
They stay moist for days thanks to the pumpkin, making them perfect for meal prep or sending to work with friends. The flavor actually improves after sitting overnight, so feel free to make them ahead.
You probably already have most of the ingredients in your pantry!
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup semi-sweet chocolate chips
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Instructions
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In another bowl, mix together oil, granulated sugar, and brown sugar until well combined. Beat in eggs one at a time, then stir in pumpkin puree.
Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix – a few lumps are fine.
Fold in the chocolate chips, reserving a small handful to sprinkle on top if desired.
Pour batter into your prepared pan and spread evenly. Sprinkle remaining chocolate chips on top.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The top should spring back lightly when touched.
Let cool completely in the pan before lifting out and cutting into squares. This patience pays off – they’ll cut much cleaner when cool.
Store covered at room temperature for up to 5 days, or freeze individual bars wrapped in plastic wrap for up to 3 months.
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Pumpkin Chocolate Chip Bars
These pumpkin chocolate chip bars are the perfect fall treat that combines the warm, spiced flavor of pumpkin with rich chocolate chips in every bite. With a texture that falls somewhere between a soft cake and a fudgy brownie, they’re incredibly moist and stay fresh for days.
- Total Time: 45 minutes
- Yield: 16 bars 1x
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, mix together oil, granulated sugar, and brown sugar until well combined. Beat in eggs one at a time, then stir in pumpkin puree.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix – a few lumps are fine.
- Fold in the chocolate chips, reserving a small handful to sprinkle on top if desired.
- Pour batter into your prepared pan and spread evenly. Sprinkle remaining chocolate chips on top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The top should spring back lightly when touched.
- Let cool completely in the pan before lifting out and cutting into squares. This patience pays off – they’ll cut much cleaner when cool.
- Store covered at room temperature for up to 5 days, or freeze individual bars wrapped in plastic wrap for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
