These pumpkin chocolate chip bars just taste like fall.
Make some pumpkin chocolate chip bars for your next Halloween party or fall dinner. Or just make them to eat. They are that good!
Of course, October means pumpkins, right? I know everyone is flaunting their favorite pumpkin recipes right now, but I don’t mind. I love my pumpkin treats – there’s something so delicious about the combination of pumpkin and spices like nutmeg and cinnamon. This recipe, which I came across on Baker Street and adapted from Martha Stewart, is fantastic for any get together, and super easy to whip up the night before.
Thank goodness, too, because the night before the Harvest Festival at my kids’ daycare, I decided to make these for the first time… this always seems to happen, am I right? It’s inevitable that some of my last minute new recipes just don’t come out, but that happened last year before this event, so I figured I must have better luck this time!
What type of chocolate is best in the bars?
Honestly, what kind of chocolate is your favorite? Any kind of chocolate works great in them. However, with pumpkin, a darker chocolate will bring out a richer flavor. White chocolate makes the bars taste super sweet. Another option is caramel chips. Then you’ll have an amazing bar perfect for fall parties!
What kind of frosting tastes best on top?
I chose not to use any glaze or frosting on the bars because I felt like they tasted sweet enough with the chocolate chips. But if you want to, you can add a whipped cream frosting or a cream cheese frosting.
The whipped cream frosting is super popular on pumpkin pie and muffins.
Can you freeze the pumpkin chocolate chip bars?
Yes, you can definitely freeze my pumpkin bars. If you want to freeze them, it is easier to cut them into bars first and freeze them individually. Then, just let them thaw at room temperature when you want to eat them. They will last about 2 months in the freezer.
Pumpkin Chocolate Bars Shopping List
Ready to make some yummy bars? Make sure you have all the ingredients. Here’s what you’ll need.
- All-purpose flour
- Baking Soda
- Granulated Sugar
- Vanilla Extract
- 1 Cup Pumpkin Puree
- Semi-Sweet Chocolate Chips
- Milk Chocolate Chips
Items You May Also Need
For any baking project, I definitely recommend the following things. They sure make life so much easier.
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For a list of some of my favorite items to use when cooking, and why I chose them, please visit my Kitchen Resource page.
The spices I used in the pumpkin chocolate chip bars are my all-time favorite fall spices. I use them in so many other things. In fact, I put all the spices into a small jar and made my own pumpkin spice blend. I use this blend on top of my coffee, and even on pancakes or waffles.
It’s like fall in a jar!
Pumpkin Chocolate Chip Bars
Ready to make your own amazing bars? Here’s the recipe! Save it for later, they are amazing, you’ll want to make them again and again.
Pumpkin Chocolate Chip Bars
- 2 cups all-purpose flour
- 2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted softened butter
- 1-1/4 cups sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
- Preheat the oven 350-degrees. Line the bottom and sides of a 9x13 baking pan with foil so that it overhangs on all sides of the pan. This will allow you to pop it right out of the pan and you don't even need to grease it.
- In a medium bowl, cream together the sugar and butter. Beat in the egg and vanilla until combined, then add in the pumpkin. At this point, the mixture does not look appetizing - in fact, it looks like you did something wrong - but don't worry, it will come together and be ok.
- Mix in the dry ingredients until the mixture is creamy but thick.
- Fold in the chocolate chips - I like using the milk and semisweet, but dark and white chocolate chips together would be tasty, too.
- Spread the batter evenly in the prepared pan. Bake for about 35-40 minutes until the sides start to pull away from the sides. Cool completely in the pan, then refrigerate overnight – still in the pan.
How to cut the bars easily
To make them easier to cut, I bake the bars in a pan lined with tin-foil. Then, I chill the bars in the pan. After they are sufficiently chilled, I lift the bars out of the pan by the tinfoil. The bars are much easier to cut when they are cooled off completely.
Pumpkin Chocolate Chip Bars Serving Ideas
I’m sure you won’t have any idea dreaming up for whom you’ll make these bars. But if you are zapped of creativity, I’m here to help. Here are just a few reasons you’ll want to make a huge batch of bars.
- School lunch – they make a fantastic little treat for your kids
- Bake sales – cut them up individually and they will be a delicious addition to the sales table
- Gift – give them as a teacher’s gift, or a gift for anyone you are thinking about that day
- Brunch – they are packed with nutrients and taste perfect with a latte
If you liked my pumpkin chocolate chip bars, you will love these!
Ready for more fall-inspired breads? Try a few of these.
From left to right:
Try These Fall Favorites
Still in the mood for more fall baking? Try some ideas from my favorite food bloggers.
- Pumpkin Crinkle Cookies – Saving Dessert – Not only do they taste like your favorite pumpkin treat, but the powdered sugar on top brightens the cookies so they look amazing too.
- Pumpkin Spice Hot Chocolate Truffles – Sugar Hero – These are smooth and creamy truffles that are also decorated to look like little baby pumpkins.
- Paleo Apple Pie with Crumb Topping – A Clean Bake – Enjoy a guiltless apple pie filled with fresh slices of apples.