Enjoy the Fall season flavors with these ooey gooey Pumpkin chocolate chip bars! Pumpkin puree is mixed with chocolate chips in an easy cake-style batter for the perfect sweet treat. Feel free to swap some add-ins including chopped nuts or dried fruits to make these your own.
Serve these delicious bars as a quick afternoon snack, tuck one in kids' lunches, or enjoy them as a dessert with a scoop of vanilla ice cream.
Chocolate Chip Pumpkin Squares
- These bars are a mix between cake and brownies.
- Additional chocolate chips are added to the recipe (an entire bag worth) to create extra chocolatey goodness!
- Hints of warming Fall spices are mixed with the sweetness of chocolate to create the perfect treat.
- Customize to your liking by adding your favorite nuts, seeds, dried fruits, shredded coconut or sprinkles.
- Serve these warm and fresh out of the oven while the chocolate is still melted with a scoop of vanilla ice cream for a decadent dessert.
- These bars also freeze beautifully. Just pop one into the microwave whenever you're craving a sweet treat.
- For more delicious chocolate chip recipes try our pumpkin chocolate chip muffins, our flourless banana chocolate muffins using peanut butter, or our zucchini chocolate chip muffins.
Recipe Ingredients
CHOCOLATE CHIPS: I used semi-sweet chocolate chips for this recipe. Feel free to use dark chocolate, milk chocolate, or even white chocolate chips.
WET INGREDIENTS: Vegetable oil, an egg, vanilla extract, and pumpkin puree are all mixed together.
DRY INGREDIENTS: All-purpose flour is mixed with spices including ground ginger, ground nutmeg, and allspice. Brown sugar is the perfect sweetener. Baking soda and salt are also added.
VARIATIONS: Want to customize? Add in ½ cup of chopped nuts, dried raisins, dried cranberries, or shredded coconut for even more flavor.
How To Make Chocolate Chip Pumpkin Bars
- Mix together all dry ingredients in a large bowl. In a separate bowl beat together wet ingredients with an electric mixer.
- Beat the dry ingredients into the wet ingredients until smooth. Stir in the pumpkin puree to create an orange batter. Now fold in the chocolate chips.
- Pour into a greased baking dish. Bake until the top is golden brown and a toothpick comes out clean when poked through the center. Let cool, then slice into squares.
Leftover chocolate chip pumpkin bars can be stored in an airtight container on the counter or fridge for up to 3-4 days. These bars also freeze really well. Add to an airtight freezer bag and freeze for up to 6 months. Frozen bars can be thawed overnight at room temperature.
I like to wrap one in a paper towel and microwave it until warm (this can be done with fresh or frozen bars).
Recipe Tips
- Swap all-purpose flour with cake flour for a fluffier texture.
- Make sure to use canned pure pumpkin puree and not the canned pumpkin pie filler with extra ingredients added.
- Don't want melted runny chocolate? After the bars bake the chocolate will be melted and runny. When you slice into them, they will be ooey gooey. You can wait until the bars are completely cooled and chilled before cutting them. The chocolate chips will have hardened by this time.
- Lightly grease the baking dish with nonstick cooking spray or a bit of vegetable oil on a paper towel. This will help prevent the bars from sticking to the dish.
- TOPPING IDEAS: These bars don't need any toppings, but you can certainly add some! Serve with a dollop of whipped cream, plain greek yogurt, vanilla ice cream, drizzle peanut butter or whipped coconut cream.
More Pumpkin Recipes
- Baked Pumpkin Spiced Oats are the perfect breakfast recipe for Fall.
- Pumpkin Raisin Loaf with an orange glaze for a sweet snack.
- Pumpkin Oat Energy Balls are no-bake and a healthy afternoon pick-me-up.
- Pumpkin Oatmeal Cookies with cream cheese frosting.
- Pumpkin French Toast for a delicious Fall brunch.
Pumpkin Chocolate Chip bars
Ingredients
- 2 cups all purpose flour
- 1 ½ teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- 1 cup vegetable oil
- 1 cup brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 cup pumpkin puree
- 1 ½ cups chocolate chips - or one full package of 300g
Instructions
- Preheat the oven to 350°F. Grease a 9x13 baking dish with vegetable oil and a paper towel.
- In a large bowl, mix together the all purpose flour, baking soda, salt, cinnamon, ground ginger, nutmeg, and allspice.
- In a separate bowl beat together the brown sugar, vegetable oil, egg, and vanilla extract with a hand mixer.
- Add in the pumpkin puree and mix again with electric mixer.
- Add the dry ingredients to wet ingredients and mix (with electric mixer).
- Fold in the chocoalte chips with a wood spoon or spatula.
- Pour the batter into the greased baking dish. Smooth into an even layer with a spatula.
- Bake for 30-35 minutes, or until a toothpick comes out clean when poked through the center. Let cool for 20 minutes before slicing and serving.
Recipe Notes:
- Swap all-purpose flour with cake flour for a fluffier texture.
- Make sure to use canned pure pumpkin puree and not the canned pumpkin pie filler with extra ingredients added.
- Don't want melted runny chocolate? After the bars bake the chocolate will be melted and runny. When you slice into them, they will be ooey gooey. You can wait until the bars are completely cooled and chilled before cutting them. The chocolate chips will have hardened by this time.
- Lightly grease the baking dish with nonstick cooking spray or a bit of vegetable oil on a paper towel. This will help prevent the bars from sticking to the dish.
- TOPPING IDEAS: These bars don't need any toppings, but you can certainly add some! Serve with a dollop of whipped cream, plain greek yogurt, vanilla ice cream, drizzle peanut butter or whipped coconut cream.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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