Pumpkin Chocolate Chip Bars
Rich, dense and gooey pumpkin bars with chocolate chips are a sweet fall treat. They are a great make-ahead dessert for potlucks and parties or you can freeze them to enjoy later. If you love fall flavors then these dessert bars are for you.
I love chocolate chip cookies and anything made with pumpkin so combining the two into a sweet dessert bar sounds very good to me. So, when I saw pumpkin chocolate chip bars on Handle the Heat I knew I had to try them.
What I love best about these pumpkin bars are how dense, rich and gooey they are. A few pumpkin bars I’ve tried before these were just too cakey, but this version doesn’t have a rising agent so they have a great texture. I also really love the melted chocolate chips inside the bars.
These pumpkin bars are sweet enough on their own, so I didn’t add any frosting (plus, my family’s not into frosting anyway) but if you want to frost them I recommend a cream cheese frosting or chocolate frosting.
Tips for Making Chocolate Chip Pumpkin Bars
This recipe is easy to make, but here are a few tips for making the bars:
- Line your pan with enough parchment paper so that it hangs over the edges of the pan. Once the bars are baked it makes it really easy to lift them out in one piece before you slice them.
- Use two bowls to make these pumpkin bars: one to combine the dry ingredients and another one to mix the wet ingredients. This will make it easier to combine the two without overmixing the batter, which will ensure your bars have the right texture.
- Cool the bars completely before removing them from the pan. They will slice a lot cleaner when they are completely cool.
- I actually think the bars taste better the next day after the pumpkin flavor has had time to develop. So, these are definitely a great make-ahead dessert for potlucks or parties.
How to Store Pumpkin Bars
- The bars will keep well at room temperature for a day or so. Just be sure to cover them with plastic wrap.
- You can also keep the bars in the refrigerator for up to three days. Store them in an airtight container.
- You can also freeze pumpkin bars. Wrap them tightly and place them in an airtight container. They will keep well for up to two months. To thaw, transfer them to the refrigerator or leave them out at room temperature for several hours.
- 2 ½ cups all-purpose flour
- 2 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp allspice
- ½ tsp salt
- 1 cup unsalted butter
- 1 ¼ cups light brown sugar packed
- 1 large egg
- 2 tsp vanilla
- 1 (15-oz) can pumpkin puree
- 2 cups semisweet chocolate chips
All images and content are © Kirbie's Cravings.
Preheat oven to 350°F. Line a 9x13 baking pan with a piece of foil or parchment paper that is large enough to have an overhang that you can use to pull the bars out the pan once they’re baked.
Combine the flour, cinnamon, ginger, nutmeg, allspice, and salt in a large bowl. Combine the butter, sugar, egg, vanilla, and pumpkin in a medium bowl. Add the dry ingredients to the wet ones stirring until just combined. Fold in the chocolate chips.
Pour the batter into the pan and bake the bars for 35 minutes or until a toothpick comes out clean. Cool the bars completely in the pan before slicing and serving.