Things are going well at our house. We love being parents. We are a little tired, but we can’t complain. Our little pea let us get six hours of sleep on Saturday night. He is a really good baby. We are loving every minute with him. My dad is visiting this week to help us out, which will be nice.
I made a bunch of recipes before the baby arrived and will still be posting recipes on my regular schedule, so please come visit us:) We are slowly making our way back into the kitchen. After we made the Pumpkin Cinnamon Streusel Pancakes, we still had pumpkin to use up, so I made Pumpkin Chocolate Chip Bars. They are easy to make and the perfect fall dessert.
These bars are a staple in our house. I look forward to them every fall. You can’t go wrong with pumpkin and chocolate together and these bars are dotted with chocolate chips. The pumpkin bars are soft, moist, and have a cakey texture. The bars are plenty rich due to the chocolate chips, so you don’t need to frost the bars. They are perfect for dessert or snack time. If you like pumpkin, I bet you will be making this Pumpkin Chocolate Chip Bar recipe over and over this fall.
Pumpkin Chocolate Chip Bars
- 2 cups all-purpose flour
- 1 tablespoon pumpkin-pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 12 ounces chocolate chips
- Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.
- With a stand or electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
- Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.
- Cool bars completely in pan. Cut into squares and serve.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
If you like these Pumpkin Chocolate Chip Bars, you might also like:
- Pumpkin Nutella Snack Cake from Two Peas and Their Pod
- Pumpkin Pie Bars from Brown Eyed Baker
- Pumpkin Bars with Cream Cheese Frosting from How to Simplify
- Pumpkin Cheesecake Bars from Chez Us
I made these bars last week and added a powdered sugar glaze with some cinnamon in it and they were over the moon delicious. My family loved them, my daughter-in-law said these are the only bars I ever need to make!
Made these over the weekend and they were very good! Even though I love pumpkin I actually don’t have pumpkin pie spice so I just used the spices for a pumpkin pie haha. I did add cornstarch to the dry ingredients out of habit so they were on the cakey side. I’d leave that out next time but my boyfriend ate 4 pieces in one sitting so they were def good!
We make this every fall. My nine year old has made it at least six times this years to take to parties, soccer snacks, etc. Love it!
I have made these twice in one week and everyone wants more!
The first time I sprinkled a little sea salt on top before baking…so nice!
Today, I drizzled a little caramel and then the sea salt….oh. my. goodness. Divine.
Thanks for a recipe that will become a staple in our family.
It’s still a bit early for Fall recipes… however, I was at a diner the other day and they were making Pumpkin pie. I left without purchasing any as I do not like pie crust or the texture of pie. Desperate to satisfy my pre-fall pumpkin craving, I googled like crazy upon getting home. Found your delightful recipe. Thank you. You have warmed my heart and the pallets of several grateful neighbors!!!
Glad you loved the bars! I need to make a batch ASAP!
More cake like than cookie like. 35 mins was far too long as well.
These are delicious & received rave reviews at my daughters’ volleyball BBQ potluck yesterday. I forgot what recipe they were & frosted them with cream cheese frosting. Mmmm!
Anyway, since I’m sharing this recipe, I noticed you may want to put the “2 sticks” for the butter in parenthesis just so no one goes putting in 2 CUPS of butter.
I must have done something wrong because mine came out like cake. They are not like brownies- I was looking for something chewy. I was confused by the “1 cup 2 sticks unsalted butter”. I guessed that it meant 1 cup which is equal to two sticks. Maybe if I put in twice as much butter, they would have looked like the photo.
Interesting! The above post is mine. After being in the fridge for a day, the bars kind of got denser- they “densified”!!! LOL. Now, they are what I was looking for- chewy and rich. Very nice!
I absolutely love these!!! I use dark chocolate chips which tend to be bigger then your average chip, but the recipe works perfect. I get asked to make these every Fall bake sale. Thank you for posting this .. it’s still amazing almost a decade later!!
Made these for Thanksgiving and they were great! I tried slicing them when they were still too warm in the center and they were definitely cakier, but once they completely cooled they turned fudgier. I gave most of them away and everyone loved them, will definitely make them again.
I know this is many years after the original post, but had to comment. I had this pinned and I’ve long been a fan of Maria’s recipes. I had a little time the night before Thanksgiving and whipped up a batch. Needless to say it is Saturday and batch #2 I in the oven. How great are these bars?? Simple yet pumpkin and chocolate is divine together! Will keep them in rotation from here on out!
So glad you loved the bars! Thanks for letting us know!
Such a hit I made them twice in one weekend!
Adults and kids love them. Thank you!
We make these every year and have ever since we first found the recipe years and years ago! So delicious!
These bars would not good all the way. I cooked beyond 40 mins and still seemed too moist inside.
They tasted great but I used a glass baking dish. Should I have used a metal pan?
You can try a metal pan next time. Every oven is different so yours might take longer, but they should cook all the way through. The are moist because of the pumpkin though.
Very good, brownie consistency. Tastes like a light pumpkin pie with chocolate chunks- great combo
Why does the recipe call for unsalted butter but then adds in almost a teaspoon of salt?
I like to control the amount of salt in my recipes.
Hi, These sound great. Can I make ahead and freeze or will that wreck the consistency?
You can freeze them and they will be good, but if I was serving them to guests, I would make them fresh:) But I would totally eat them from the freezer. I hope that helps!
The only change I made was cream cheese frosting. They were amazing, I received many compliments on these . Yum thank you
I’m surprised you added frosting. I think they were so good without, that any added sweetness would decrease the deliciousness.
So very good! We love pumpkin and chocolate. The combination in this recipe is spot on. Easy to make, but be careful. So good it’s impossible to eat just one. Thank you for this tasty desert.
You are welcome!
All time favorite in our house!
Made these for the first time recently. They came out great, although I forgot to add the vanilla extract! My only complaint is that they were very crumbly, and the overall texture was more cakelike than anything. I gave plenty of time for them to cool before cutting, but they literally fell apart with a mess of crumbs everywhere. The taste was wonderful though & I noticed they tasted even better the next day & day after. Never dried out at all. I like that it makes plenty also. I’d rate them about a 7 on a 1-10 scale.
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