Recipe Ideas

Pumpkin Chocolate Chip Bars

What are some good Pumpkin Chocolate Chip Bars? What are some of the best pumpkin pie recipes? What do you remember about pumpkin spice lattes? How do I make a bar that’s cozy and spiced? Know, not share – no judgment here! Is it better to bake a pumpkin pie? I could eat a pan of these by myself. I can whip up these on the busiest weeknights. They’re so easy to make. What is breaking a sweat? If you love fall flavors, you’re going to be obsessed with these.Pumpkin chocolate chip bars are a hit with kids..

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Pumpkin Chocolate Chip Bars final dish beautifully presented and ready to serve

What is Pumpkin Chocolate Chip Bar?

Think of Pumpkin chocolate chip bars. What are they made of? as a cross between a brownie and a slice of pumpkin bread. They’re dense and moist, packed with pumpkin spice flavor, and studded with melty chocolate chips. They are a delightful twist on your classic baked good. It’s essentially a soft, chewy bar cookie with all the comforting flavors of fall. I call them “bars” because they’re baked in a rectangular pan and sliced, but honestly, they’re so good they could be called anything. It’s a perfect snack, treat, or addition to any fall potluck.

Why you’ll love this recipe?

What do I love about these movies?Pumpkin chocolate chip bars are delicious.How easy is it to make one-bowl magic? No fancy equipment, no complicated steps, just simple ingredients that come together to create a masterpiece. Something truly special.Flavor:The pumpkin spice flavor is perfectly balanced with the sweetness of the chocolate chips. What’s that warm, cozy feeling you get when you wrap yourself in a blanket? Every bite is a taste of autumn.Simplicity:I mean, seriously, it’s so easy. My kids even help me make these (and they’re not exactly known for their patience in the kitchen). How long does it take to cook and throw in the oven?Cost-You probably already have most of the ingredients in your pantry! Pumpkin puree, flour, sugar, spices… it’s all super affordable. I usually stock up on canned pumpkin in the fall when it’s on sale.Versatility:What are some ways to dress these bars up with a glaze? What is the best way to enjoy vanilla ice cream? I’ve even added chopped pecans for a little crunch. I love to make a batch of these with coffee or tea. They are delicious.Pumpkin chocolate chip bars are delicious!On a Sunday afternoon, and they’re gone by Tuesday! They are always popular.

How do you make pumpkin chocolate chip bars?

Quick Overview

What is the basic idea here? The batter should be spread into a pan, and the wet and dry ingredients together. Mix the flour and salt together, fold in the chocolate chips and stir to combine. Bake for 20-25 minutes. What is the secret of not overmixing, which keeps bars nice and tender. Don’t be intimidated by baking – this is one of those recipes that’s almost impossible to mess up! What are some good ways to get into the fall spirit?

Ingredients

For the Main Batter:
* 1 1/2 cups all-purpose flour: I’ve tried it with whole wheat flour too, and it works great! It gives them a slightly nuttier flavor.
* 1 teaspoon baking soda: Make sure it’s fresh! Expired baking soda will make your bars flat and sad.
* 1 teaspoon pumpkin pie spice: You can buy this pre-made, or make your own blend with cinnamon, ginger, nutmeg, and cloves.
* 1/2 teaspoon salt: Balances the sweetness.
* 1 cup (2 sticks) unsalted butter, softened: Make sure it’s *really* soft, but not melted. Trust me, it makes a difference.
* 1 cup granulated sugar: Adds sweetness and helps with browning.
* 1/2 cup packed brown sugar: Adds moisture and a caramel-y flavor.
* 1 teaspoon vanilla extract: Enhances all the other flavors.
* 1 (15-ounce) can pumpkin puree: Not pumpkin pie filling! Just plain pumpkin puree.
* 2 large eggs: Room temperature eggs are best.
* 1 cup chocolate chips: I prefer semi-sweet, but milk chocolate or dark chocolate work too!

Pumpkin Chocolate Chip Bars ingredients organized and measured on kitchen counter

How do I follow

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. If you have an overhang on the sides, you can also line it with parchment paper, leaving a gap on either side, for easy removal. I always do this – it’s a lifesaver! It makes clean-up so easy.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Whisking ensures that everything is evenly distributed, so you don’t end up with clumps of baking soda in your bars. Plus it adds airiness to it.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. Beat in the pumpkin puree, vanilla extract, and eggs. Make sure everything is well combined.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you not overmix? If you overmix flour, it will make your bars tough. Just mix until the flour disappears.

Step 5: Add Chocolate Chips

I like to use a rubber spatula for this, to avoid overmixing.

Step 6: Pour into Pan

How do I spread the batter in a pan?

Step 7: Bake

Bake for 25-30 minutes, or until skewer comes out with a few moist spots. What are the crumbs Don’t overbake! Overbaked bars are dry and crumbly.

Step 8: Cool & Slice

Let the bars cool completely in the pan before slicing. This is important! If you try to slice them while they’re still warm, they’ll be too soft and will fall apart.

Step 9: Enjoy!

Slice and enjoy! I love these bars plain, but they’re also delicious with a dollop of whipped cream. I like to serve them with something sweet and simple. Vanilla ice cream. Can you drizzle them with melted chocolate or caramel sauce? I think its perfect for the fall season!

What should I serve it with?

These Pumpkin chocolate chip bars are delicious.Can be served for any occasion!For Breakfast:What’s a good way to start the day?For Brunch:Serve them alongside other brunch favorites like scrambled eggs, bacon, and fruit salad. I like to arrange them on a platter with crumbs of maple syrup and powdered sugar.As Dessert:Pair them with whipped cream or ice cream. Can you drizzle them with melted chocolate or caramel sauce?For Cozy Snacks: Curl up with a bar and a warm mug of apple cider on a chilly evening. I sometimes add a sprinkle of cinnamon to the top for an extra touch of warmth.
My family loves them with a glass of cold milk. It reminds me of being a kid again! It’s a simple pleasure, but it always makes everyone smile. And when I am feeling extra I will add whip cream and caramel drizzle.

How do you make pumpkin chocolate chip bars?

What are some of the best tips I’ve learned over the years to make sure my kids are safe and happy.What are pumpkin chocolate chip bars?Are perfect every time?Butter: Make sure your butter is softened, but not melted. Melted butter will make the bars greasy and flat. Room temperature butter will incorporate better with sugar.
* Mixing: Don’t overmix the batter! Overmixing develops the gluten in the flour, which can make your bars tough. Mix until just combined.
* Oven: Every oven is different, so keep an eye on your bars while they’re baking. They’re done when a wooden skewer inserted into the center comes out with a few moist crumbs attached.
* Chocolate Chips: Feel free to experiment with different types of chocolate chips. Milk chocolate, dark chocolate, or even white chocolate would all be delicious. I’ve even used peanut butter chips!
* Spices: Adjust the amount of pumpkin pie spice to your liking. If you like a stronger spice flavor, add a little more. If you prefer a milder flavor, add a little less.
* Nuts: Add chopped walnuts or pecans for a little extra crunch.
* Cooling: Let the bars cool completely in the pan before slicing. This will prevent them from falling apart.

Storing and Reheating Tips

Here’s how to store your pumpkin chocolate chip bars to keep them fresh and delicious:

  • Room Temperature: Store them in an airtight container at room temperature for up to 3 days. This is great if you plan on eating them within a few days of baking.
  • Refrigerator Storage: Store them in an airtight container in the refrigerator for up to 1 week. This is a good option if you want to keep them fresh for longer.
  • Freezer Instructions: Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Let them thaw at room temperature before serving.
    I usually store them in the fridge because I like how cold they are. They’re still delicious after a week! Just make sure to wrap them well so they don’t dry out. I’ve even been known to sneak one straight from the freezer!

    Frequently Asked Questions

    Can I make this gluten-free?
    Yes! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum, as this will help to bind the ingredients together and prevent the bars from becoming crumbly. You may need to add a little extra liquid to the batter, as gluten-free flours tend to absorb more moisture. Start with a tablespoon of milk or water and add more as needed until the batter reaches the desired consistency.
    Do I need to peel the pumpkin?
    No, you don’t need to peel the pumpkin! This recipe calls for canned pumpkin puree, which is already peeled and cooked. Just make sure you’re using plain pumpkin puree, not pumpkin pie filling.
    Can I make this as muffins instead?
    Yes, you can! Simply pour the batter into muffin cups, filling them about 2/3 full. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. This is a great option for portion control or for a quick and easy snack.
    How can I adjust the sweetness level?
    If you prefer a less sweet bar, you can reduce the amount of sugar in the recipe. Start by reducing the granulated sugar by 1/4 cup. You can also use a natural sweetener like honey or maple syrup in place of some of the sugar. Keep in mind that this may change the texture and flavor of the bars slightly.
    What can I use instead of the chocolate chips?
    Feel free to get creative with the mix-ins! You can use chopped nuts, dried cranberries, raisins, or even toffee bits. Just make sure to use the same amount of mix-ins as the chocolate chips called for in the recipe. You can also omit the chocolate chips altogether for a less sweet bar.

    Final Thoughts

    Pumpkin Chocolate Chip Bars slice on plate showing perfect texture and swirl pattern

    So, there you have it: my all-time favorite pumpkin chocolate chip bars recipe! I hope you give it a try and love it as much as my family does. They are incredibly simple to make, wonderfully flavorful, and perfect for any occasion – from a cozy night in to a potluck with friends. If you’re looking for other fall-inspired recipes, be sure to check out my spiced apple cake or my butternut squash soup. Happy baking, and I can’t wait to hear how yours turn out! Let me know if you try it and leave a comment to let me know how it went!

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Pumpkin Chocolate Chip Bars

Cranberry Walnut Oatmeal Bars: A Fall Delight

These Cranberry Walnut Oatmeal Bars are the perfect combination of tangy, nutty, and sweet, making them the ultimate autumn treat. Easy to prepare and packed with rich flavors from cranberries and walnuts, they're sure to be a hit in any gathering.
Prep : 10 Total : 25 minutes

Ingredients
  

Main Ingredients

  • 3 cups old-fashioned oats ensure they're not quick oats
  • 1.5 cups all-purpose flour
  • 1 cup light brown sugar packed
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter softened
  • 1.5 cups dried cranberries
  • 1 cup walnuts chopped

Instructions
 

Preparation Steps

  • Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper, leaving overhangs on the sides for easy removal.
  • In a large mixing bowl, combine oats, flour, brown sugar, baking soda, and salt.
  • Stir in the softened butter until the mixture becomes crumbly.
  • Fold in dried cranberries and chopped walnuts until evenly distributed.
  • Press the mixture firmly into the prepared baking dish. Ensure the surface is even for uniform baking.
  • Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
  • Allow the bars to cool in the pan on a wire rack for at least 20 minutes.
  • Using the parchment paper overhang, carefully lift out the bars and cut into squares or rectangles as desired.

Notes

These bars can be stored in an airtight container at room temperature for up to a week. For added variety, consider mixing in some dark chocolate chips or toasted coconut flakes.

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