Pumpkin Chocolate Chip Bars

With plenty of chocolate in each bite and a notably spiced pumpkin base, Pumpkin Chocolate Chip Cookie Bars are the best fall dessert to serve to crowds or gatherings. These will go quick!

If you love blondies, it’s safe to say you’ll be head over heels with these Pumpkin Chocolate Chip Bars. They’re dense, yet fudgy, full of pumpkin spice, yet chocolatey. They’re heaven to put it best.

I like that these are straightforward and don’t require any eggs or extra egg-substitutes.

These cookie bars are made using only two bowls, and you don’t need to fuss with any complicated steps. Make a big batch and serve at a party or get-together, or store in the freezer for whenever the glorious combo of pumpkin and chocolate calls your name. I guarantee you they’ll go quick! 😉

A Few ingredient Notes:

Pumpkin puree:  Not pumpkin pie filling! If using canned pumpkin puree make sure pumpkin is the only ingredient listed. This is important and should not be substituted for filling!

Chocolate Chips: I like to use dark chocolate, but you can use any type of baking chips that suit your preference.

How to Make Pumpkin Cookie Bars:

Step 1: In a small bowl, add the melted butter and sugars and whisk until the sugars have dissolved. Stir in the pumpkin puree. Set Aside.

Step 2: Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt in a large bowl.

Step 3: Add the wet ingredients to the dry, stirring with a silicone spatula or wooden spoon until the mixture is evenly incorporated. Gently fold in the chocolate chips.

Step 4: Chill the dough. This is mandatory! You can chill it for as little as 1 hour or up to 3 days. Just cover the bowl with plastic wrap and set it in the refrigerator.

Step 5: Press the dough evenly into the pan and add some extra chocolate chips to the top. I go heavy on the chocolate chips so the bars turn out with chocolate in every bite. You can add or subtract the amount to suit your personal preference. I highly recommend lining the pan with foil so you can easily lift the bars out and cut them without making a mess or having them stick to the pan.

Bake for 30-35 minutes in a 350F degree oven. You’ll know they’re done when the edges start to lightly brown and a toothpick inserted in the center comes out clean or with a few crumbs remaining.

Frequently Asked Questions:

Can I make these vegan?

Yes! Since the recipe is already egg-free as is, you can simply switch out the butter for a dairy-free substitute (I like Earth Balance) and use vegan chocolate chips.

Does this recipe double well?

Yep! You can double the recipe and use a 9×13 pan for extra bars. Great if making for a crowd or freezing a batch.

Can I use pumpkin pie filling?

No, pumpkin pie filling will not work with this recipe. Stick with canned pumpkin puree in which the only ingredient listed is pumpkin.

Final Tips:

• Use canned pumpkin puree, NOT pumpkin pie filling!
• Line your pan with foil for easy removal and to avoid a mess.
• This recipe doubles well. Just use a 9×13 pan.

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