These Pumpkin Chocolate Chip Bars are a perfect blend of pumpkin goodness and sweet chocolate! They are soft, chewy, and packed with flavor—great for fall or any time you want a treat.
I love how the spices mingle with the chocolate in each bite. Plus, they’re super easy to make—just mix, pour, and bake! Who can resist that? 🍂🍫
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is convenient and gives a smooth texture. If you prefer, you can make your own by roasting and pureeing fresh pumpkin. Just ensure you cook it until very soft!
Brown Sugar: Brown sugar adds moisture and depth of flavor to these bars. If you’re in a pinch, you can substitute with white sugar, but the taste might be a bit less rich. I often mix both for an even better flavor!
Unsalted Butter: Unsalted butter helps control the salt levels in the recipe. In case of a dairy allergy, coconut oil or vegan butter work as great alternatives. The flavor will slightly differ but still be delicious!
Spices: Ground cinnamon, nutmeg, and ginger create a warm autumn flavor. If you don’t have ginger, you can simply leave it out. Some people enjoy adding a pinch of allspice or cloves for extra depth!
Chocolate Chips: Semi-sweet chocolate chips are perfect for balancing the sweetness. Feel free to swap for dark chocolate chips if you like a richer taste, or use white chocolate for a different twist!
Why Is Mixing the Wet and Dry Ingredients Important?
The way you combine the wet and dry ingredients can greatly affect the final texture of your Pumpkin Chocolate Chip Bars. Mixing them improperly may lead to tough bars instead of soft and chewy ones!
- Start by mixing the wet ingredients thoroughly until smooth. This ensures they are well combined before adding the dry ingredients.
- When you add the dry ingredients, mix just until combined. Over-mixing can develop gluten from the flour, making your bars dense.
- Gently fold in the chocolate chips at the end to avoid breaking them up. This keeps the chocolate chunks intact for a delightful burst of flavor!
Following these tips will help ensure that your bars turn out deliciously soft and perfect every time!
How to Make Pumpkin Chocolate Chip Bars
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1 cup semi-sweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake. After baking, it’s best to let the bars cool completely before cutting, which adds about 30 minutes more. In total, you’ll need about 1 hour and 10 minutes, but the wait is absolutely worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Then, take an 8×8 inch baking pan and line it with parchment paper or lightly grease it with butter or cooking spray. This will help your bars come out of the pan easily!
2. Mix Wet Ingredients:
In a large bowl, whisk together the canned pumpkin puree, brown sugar, melted butter, egg, and vanilla extract until the mixture is smooth and well combined. This creates a lovely sweet base for your bars.
3. Combine Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using). Sifting helps to aerate the flour and ensures all the dry ingredients are evenly mixed.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture. Gently mix everything together until just combined. Be careful not to over-mix; you want your bars to stay soft and chewy!
5. Fold in Chocolate Chips:
Now, fold in the chocolate chips carefully. Reserve a small handful of chocolate chips to sprinkle on top before baking. This will give your bars a lovely chocolatey finish!
6. Prepare for Baking:
Pour the batter into the prepared baking pan. Use a spatula to spread it out evenly and smooth the top so it bakes evenly.
7. Bake:
Sprinkle the reserved chocolate chips on top of the batter. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean (it’s okay if there are a few moist crumbs!).
8. Cool and Cut:
Once baked, take the pan out and let it cool completely on a wire rack. Allowing it to cool helps the bars set properly. After they’re cool, cut into squares and enjoy!
9. Serve and Enjoy:
These soft, moist bars are great on their own or served with a scoop of vanilla ice cream. Perfect for snacks or dessert!
Enjoy the rich pumpkin flavor, warm spices, and the delightful melty chocolate chips in every bite. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast a medium pumpkin until tender, scoop out the flesh, and puree it until smooth. Make sure to drain any excess moisture before using it in the recipe!
Can I Make These Bars Gluten-Free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Look for one that is meant for baking, as it often includes xanthan gum to help with texture.
How Should I Store Leftover Pumpkin Chocolate Chip Bars?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze them for up to 3 months. Just thaw in the fridge before enjoying!
Can I Add Nuts or Dried Fruit?
Definitely! Feel free to fold in nuts like walnuts or pecans, or add dried fruits like cranberries for a unique twist. Just make sure to adjust the amount of chocolate chips accordingly to maintain balance!
