5 from 30 votes
Pumpkin Bars with Chocolate Chips
These pumpkin bars combine the moist texture of pumpkin puree with warm autumn spices and sweet mini semi-sweet chocolate chips dispersed throughout. The batter is baked in a single pan until just set, producing tender bars with a subtly spiced flavor that balances the sweetness of the chocolate chips. They are convenient for making in larger batches and are suitable for cutting into squares to serve as a snack or dessert, with the option to refrigerate for longer freshness.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
15
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups (258g) all-purpose flour (spooned and leveled)
- 3 tsp (6g) pumpkin pie spice
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup (226g) unsalted butter softened
- 3/4 cup (150g) granulated sugar
- 1/2 cup (110g) light brown sugar packed
- 1 egg large
- 1 1/2 tsp vanilla extract
- 1 cup (242g) pumpkin canned
- 1 1/2 cups (232g) semi sweet chocolate chips mini
Instructions
- Preheat oven to 350 degrees. Butter and line a 13 by 9-inch baking dish with parchment paper, butter parchment.
- In a medium mixing bowl whisk together flour, pumpkin pie spice, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and granulated sugar and brown sugar until well combined.
- Mix in egg and vanilla, then blend in pumpkin.
- Add flour mixture and mix just until combined then fold in all but 3 Tbsp of the chocolate chips.
- Spread batter evenly into prepared pan, sprinkle top evenly with remaining 3 Tbsp chocolate chips.
- Bake in preheated oven until bars are set (a toothpick should come out clean or with a moist crumb), about 30 - 35 minutes.
- Cool completely then lift bars from pan using parchment, cut into squares.
- Store in an airtight container (in refrigerator for longer shelf life, then let come to room temperature).
- Recipe source: adapted from Martha Stewart
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