These Pumpkin Chocolate Chip Bars are a delicious treat that mixes warm pumpkin flavor with sweet chocolate chips. They’re soft, moist, and perfect for fall!
Whenever I make these bars, the smell fills the whole house, and my family can’t resist sneaking a piece. They’re so easy to whip up—just mix, bake, and enjoy!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works best for consistency. If you’re feeling adventurous, you can make your own by roasting fresh pumpkin and pureeing it. Just make sure to use sugar pumpkins for the best flavor!
Brown Sugar: This gives the bars a deeper, moister taste. If you’re out, white sugar mixed with a bit of molasses can work as a substitute, though the flavor won’t be quite the same. I also like using coconut sugar for a healthier twist!
Vegetable Oil: Canola oil or melted coconut oil are great alternatives. I’ve used applesauce as a substitute for half the oil to make them a little lighter, and it adds a nice flavor too!
Spices (Cinnamon & Nutmeg): For extra warmth, you can add pumpkin pie spice instead. It’s a handy blend that includes various spices for an all-in-one addition.
Chocolate Chips: I prefer semi-sweet, but dark chocolate or even milk chocolate chips work well too! If you’re looking to cut down on sugar, consider using sugar-free or dark chocolate chips.
What’s the Best Way to Achieve Perfectly Moist Pumpkin Bars?
To keep your pumpkin bars nice and moist, a few key steps make a big difference. First, don’t overmix the batter when combining wet and dry ingredients, as this can lead to dense bars. Just mix until everything is combined!
- Use a toothpick to check for doneness—look for a few moist crumbs attached but not wet batter.
- Let the bars cool completely before cutting. This helps them set properly and keeps them from falling apart.
Also, storing these bars in an airtight container keeps them fresh and moist for several days!
How to Make Pumpkin Chocolate Chip Bars
Ingredients You’ll Need:
For the Batter:
- 1 cup canned pumpkin puree
- 3/4 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
For the Topping:
- 1 1/2 cups semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 30 to 35 minutes to bake. Make sure to let the bars cool completely before cutting, which could take another 30 minutes. So, in total, you’re looking at around 1 hour and 20 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your bars bake evenly. While the oven heats up, line a 9×9-inch baking pan with parchment paper or grease it lightly to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, combine the canned pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk or an electric mixer to beat everything together until it’s all smooth and well combined. This mix is the heart of your delicious bars!
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This mixture brings all the structure and flavor to the bars.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Be sure not to overmix; a few lumps are totally okay. Overmixing can make the bars tough.
5. Add Chocolate Chips:
Fold in 1 cup of the chocolate chips into the batter. This will give the bars lots of gooey chocolatey goodness. The remaining 1/2 cup will be used for topping!
6. Bake the Bars:
Pour the batter into the prepared baking pan, spreading it out evenly. Now, sprinkle the remaining 1/2 cup of chocolate chips over the top. This adds a lovely chocolatey finish! Bake in your preheated oven for about 30 to 35 minutes.
7. Check for Doneness:
To check if your bars are done, insert a toothpick into the center. It should come out clean or with just a few moist crumbs attached—not wet batter. If so, your bars are ready!
8. Cool and Serve:
Once baked, allow the bars to cool completely in the pan on a wire rack. This cooling time helps them set so they don’t fall apart when cut. Once cool, slice them into squares and enjoy!
These Pumpkin Chocolate Chip Bars are a delightful treat to enjoy any time of the year, but especially during fall when pumpkin is at its best. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin by roasting a sugar pumpkin, then scoop out the flesh and puree it until smooth. Just make sure to measure it after pureeing to match the 1 cup needed in the recipe.
How Can I Make These Bars Healthier?
You can use whole wheat flour instead of all-purpose flour for added fiber. Additionally, substituting half of the vegetable oil with applesauce can reduce calories and fat while keeping the bars moist.
Can I Freeze the Leftover Bars?
Yes! Once the bars are completely cooled, wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container. They can be frozen for up to 3 months. Thaw them in the fridge before serving.
What Should I Serve with Pumpkin Chocolate Chip Bars?
These bars are delicious on their own, but they can also be served with a dollop of whipped cream or a drizzle of caramel sauce for an extra treat. Enjoy them with a warm cup of coffee or tea for the perfect pairing!
